Was the taste actually "yeasty", as in kind of what the IDY tastes like straight outta the pack if you put some on your tongue? Or was it that without the tangy notes of the sourdough, you experienced more of the unbridled wheat flavor of the flour...or that and more of the byproducts of fermantation not masked by the tang? The former is a flaw. The latter is good.
hard to define what i meant by "yeasty". think of opening a container of dough that has been rising leavened by idy; that fresh, yeasty
smell. the taste of the finished product reminds me of that smell, coupled with the lack of tangy sourdough notes... it was good, but again I just prefer the sourdough leavened doughs...
as an aside, i totally understand why so many commercial operators abandon sourdough cultures in favor of cake yeasts and the like coupled with cold fermentation. it is so much more forgiving on timing for service than "naturally leavened" cultures.