February 22, 2006 - 9:42am
Yeast varieties
A question that came to me via email:
"Have you had any experience
with different types or varieties of yeast and how they affect the
flavor of the bread?
I do some homebrewing, and there are a mind boggling amount of yeast
available -- different yeasts for every different flavor and style of
beer.
Is there as much variety for bread yeasts? Is there a French strain
that makes better French bread? A certain yeast that works better with
rye breads? If there are different yeasts, can the average person
taste
the difference?"