Yeasty smell problem
I made a 100% whole wheat sandwich loaf today, based on Reinhart's Whole Grain Breads formula. Previous attempts at this have turned out good bread apart from a strong yeasty smell. I reckoned the 2.5 tsp of instant yeast called for in his recipe could be excessive in my warm tropical climate. In my house (about 30C room temperature and 60% relative humidity), my bread always rises and proofs quickly. So today I experimented with 1.25 tsp instant yeast. The bread rose willingly but there was still a slight yeasty smell. How can I solve this problem? Reduce the yeast further? Or is there another reason for the yeasty smell?