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Sometimes when I make bread or pizza dough with active dry yeasts the finished product has a bit of a funny, yeasty taste to it. Am I not cooking it long enough or something?
Use less yeast.
I often bake breads with 1/2 of the yeast called for in a recipe. It takes longer to rise, but I think the overall flavor has more time to develop that way.
You could also bake batter breads. Many of those have no yeast at all and rely on other leavenings.
Comments
4 comments so far.
You may be over fomenting. You could also try a different brand of yeast or using less. You can try using more or less sugar in the recipe. Since the yeast eat the sugars, changing the amount could help.
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Mr. Mike, your all over the place. I agree with Mike.
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Sometimes when you let the product rise well , it not only yields a better baked good (spongy with great texture) but also does not taste yeasty.
Texture like these : http://chefinyou.com/2009/06/zopf-braided-bread/ will not taste yeasty at all!
References :
chefinyou.com
Use less yeast.
I often bake breads with 1/2 of the yeast called for in a recipe. It takes longer to rise, but I think the overall flavor has more time to develop that way.
You could also bake batter breads. Many of those have no yeast at all and rely on other leavenings.
References :