Dick Adams wrote:
> There is no good way to
> know the leavening activity of someone else's sponge, or even your
> own unless you have grown quite clever about such things.

I did actually qualify that in my first answer.

Quote: The rise times will be different than the recipe also, but
letting something 'double' is still double no matter if it takes 1 hour
or 3. End Quote.

The commercial yeast 'doses' also use the same 'time variable' word,
'double'.

Mike