Brian Macke wrote:

> [...]
>
>Rapid yeast growth does not affect its quality.[....]
>
Maybe not the yeast's, but for me, quality includes the flavor and=20
texture of the baked (or fermented/brewed for that matter) goods.

Of course, it also has to do with more thorough hydration of the dough,=20
but a slowly fermented dough just produces a better tasting product for=20
that matter, IMHO.

--=20
Grue$$e.

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Strive for excellence in your life & reject being a doormat to others. =
Serve God. "
http://www.cmcchef.com , chef[AT]cmcchef.com
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