only 0.25% of flour weight, barely a gram per
pound/500 gm is needed. (One gram still
contains millions of yeast cells.) As a general
rule, the less prepared yeast goes into the
dough, and the longer dough is allowed to
rise, the better the flavor of the finished bread.
This is because the concentrated yeast has its
own somewhat harsh flavor, and because the
process of fermentation generates a variety of
desirable flavor compounds (p. 543).
Durum Breads
Durum wheat flour forms an inelastic
dough that doesn’t rise well, but has
nevertheless been used to make dense,
distinctively flavored, golden breads in the
Mediterranean region for thousands of
years. Durum flour absorbs nearly 50%
more water than bread flour does, a fact
that is part of the reason for the longer
shelf life of durum bread.