When you're baking breads, when you're having them rise in the fridge during a portion of the time, it's unnecessary to reduce the amount of yeast being used. Due to the colder temperature, the yeast won't work as much as it will in a warmer temperature. (Their ideal is 70F-110F) They're alive, and like you, not wanting to do as much work when they're cold, and will do more easily while they're warm. Too warm though kills them, which is why one waits for the bread to rise before putting it into the oven. Love the demo none-the-less, and is planning to make some challah in the near future.