I've been making pies with active dry yeast, and no matter how little I use or how little or how long I leave the dough for, the yeasty flavor in the base damages the taste of the otherwise very good pies. I use 1lb 5oz of flour and add a level teaspoon of sugar and yeast, the texture is perfect but the taste is still too yeasty, when I use less it's still noticeable. Any idea where it's going wrong?
