What happens if you're making a yeast bread, and you use 2 or 3 times the amount of yeast you normally use? Would the bread just rise faster?
It seems to me it would, because what's happening when you make a yeast dough is, the yeast is digesting the starch, producing CO2 as a byproduct. So more yeast to start with should mean a faster initial rate of starch digestion, ergo more CO2 production per minute.
Has anyone here ever actually experimented with this?