Pete, we often get the question of how to achieve a more yeasty flavor in homemade bread, and as far as I know we haven't come up with a definitive answer. I suspect that adding more yeast to the recipe might contribute to a richer yeast flavor, but this will also affect the rising time and texture of the the bread. I wonder sometimes if adding deactivated yeast (that has been mixed with a small amount of boiling water) might give you more yeast flavor without changing the rise or texture of the bread. You could try adding an additional teaspoon or two of yeast that has been dissolved in about a tablespoon of boiling water. Subtract the water content from the overall liquid content in the bread, and be sure your deactivated yeast mixture has cooled to lukewarm before adding it to your recipe. Barb@KAF

• Reply