Hi Sonia, I suspect that a wetter dough (which is typical of the recipes in Ken Forkish's book) will allow the instant yeast to dissolve more readily, even when added after the autolyse. At the end of the blog I did make a small observation about the taste/aroma of the test breads, which was that I wasn't able to discern any differences. My nose and tongue are not the most sensitive, however, so younger noses and tongues may notice differences that I was unable to pick up on. Also, the only test that I suspect might have harmed the carotenoid pigments is the intensive mix (Dough #1, Test 2-A). It's possible that the relatively gentle mixing/kneading practices that we use in home baking is unlikely to cause the same kind of damage Calvel observed in production baking. Barb

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