I saw that you suggested refrigerating wheat dough for 1 to 3 days. I tried that with my wheat recipe and it raised too much overnight. When I looked at the recipe you were using it only had 1 packet of yeast or 2 teaspoons to 6 cups of flour. My recipe uses 2 packets of yeast to 6 cups of flour. Do I need to reduce the yeast if I am going to put the dough in the refrigerator? Can I use other yeast recipes with this method? Will I always need to reduce the yeast if it is going in the refrigerator? Thank you for your help.