a question about yeast
i have been under the impression that the less yeast, the better. i have read it many times and thought that using the least yeast was a virtue.
but i have also read about yeast creating flavor (not the yeasty flavor of course) -- good flavor. when i read this i was confused. then yesterday, i read that yeast feeding create esters which contribute to flavor! and now i am really confused. can someone here sort it out? thanks..