So you know how I said I was going to go "interview" the guys at BreadTop?
Well, they kinda didn't understand the question so I had to scratch that idea go and ask the guys at Baker's Delight.
They said that they usually don't measure the amount of yeast that they put in their bread, but it ends up being around 7 grams.
Because I thought they were dodgy wanted to add probability to these findings, I did some more research, and came up with this awesome place:
http://allrecipes.com/HowTo/Yeast-the-Basics/Detail.aspx

I dunno if I've actually referred to this site before, but it really helps with my experiment. Because I chose a simpler experiment than the model that I was using, I don't know if our results will be the same, considering it was measuring the amount of air that was located within the bread. However, I'm pretty sure that I can link and approximate whether or not my results are similar to the experiment, cos obviously, if the bread has more air, the more light and porous it will be right?

Anyways, I'll start writing my method tomorrow, because that's what we should include right Miss Zhang?

[EDIT:] Just in case you're wondering, I am actually doing the experiment at this stage. However, my results are being tabulated, therefore I haven't been updating my blog as much as I should be. I aplologise, and you may reprimand me at your discretion. <----Has clearly been reading too much Pride & Prejudice