The book that came with my bread maker machine has bread ingredients and quantities in the back but I note that they aren't very consistent in terms of quantities. Take a look at this sourdough:    I note that the 1.5lb loaf uses the same amount of sugar as a 1lb loaf, but a 2lb loaf uses 3x the amount of sugar as a 1lb loaf  I'm hence wondering if I should use 2tbs of sugar, this being the halfway point between the 1lb loaf's 1 tbsp and the 2lb loaf's 3tbsp?   Similarly they all use the same amount of yeast; does that seem right? By that pattern I could make a tonne of sourdough using only 1/3tsp of yeast! :) 
Would this kind of zester (eg: from Williams Sonoma) be what you're thinking of?  