I have read many times that one should use as little yeast in bread to get the job done; the job essentially being to create pockets in the dough which will serve to expand.
But, I have also read that yeast creates flavors in the dough as a by-product of its ingestion of sugars. In addition, I believe the yeast itself have flavor. A bread with a lot of yeast can taste yeasty.
My questions are:
1. does yeast provide good flavor?
2. should one strive to use as little yeast as possible?
These are somewhat critical questions but I have not been able to find answers to them in the books I have on bread.
Any insights appreciated.