Increasing yeasty flavor
So I LOVE that yeasty tang I get with home-made bread and want to increase that flavor in my loaves. I have always been using the rapid rise yeast packets (1 per loaf) and am thinking of switching for a different yeast to get the desired flavor. I don't mind waiting longer for the bread to rise but what kind of yeast should I switch to? Or should I just be using less yeast and giving it a longer rise?