So, I know how to make bread and dough products appropriately.
What I don't get is, everytime I make anything like that, the yeast smell is in the bread, instead of the rich, wonderful bread smell (like when you get really good bread - I get it at Kings here in New Jersey). You know that smell when you open up the yeast packet or jar? The whole bread smells/tastes like that.
Also I can't get the slight sourness, and just the rich taste in general that comes with a good bread
So what is it that bakers do, yeast-wise, to make such good bread when it's really good?
Is it that they use that fresh yeast cake stuff? Instant yeast? Is it that I have to use a starter - the flour-water-yeast mixture you leave for a few days?
What is it? Anybody know?