Bread-Bakers v103.n021.14

It sounds like a good experiment.

I would expect that more yeast would cause the bread to rise *faster*, so 
that for the same amount of time, it would rise too far, and perhaps 
collapse. But if you baked it earlier, it would be okay, just not as tasty.

Be sure she carefully controls for both time and temperature in the experiment.

Alan K. Jackson
alan@ajackson.org
www.ajackson.org