I/m interested in your opinion in regard to the large dose of yeast in the above recipe.. I have found in some old recipes that call for such a dose, the final product can often have a strong residual yeast taste. I was reading Bread Baking Babes Blog # 14 2008. Tanna makes the following observation regarding yeast for her Royal Crown Tortano Bread. I throw this out for discussion.... Anyone? "The dough starts with a simple water flour yeast pre-ferment the night before you start baking. As I’ve been baking bread over years, I’ve found most recipes use way, way more yeast than is needed or good. I used all the yeast this recipe called for - 1/4 teaspoon yeast. Doesn’t sound like much does it? Actually, a 1/4 teaspoon is a lot, at least for this recipe, because that 1/4 teaspoon yeast gets dissolved into a cup of water and you pour off 2/3 of that cup and only use 1/3 cup in the pre-ferment. There is no other yeast in this recipe." Ludovica, that information is exactly right for a pre-ferment bread. But this is an entirely different animal - it's meant to rise FAST and BIG, and the way to do that is basically to OD on the yeast...Everyone who's tried this thinks it tastes wonderful, no overly yeasty taste.Give it a try - I think you'll like it. -PJH

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