I used the Lehmann dough recipe for the first time last night, and it was wonderful. I followed the recipe, but I mixed it in a breadmaker. I only let it rise for an hour and twenty minutes (in breadmaker), where it gets warm. (I am guessing to speed the process.) After using this recipe I have a question about the yeast (ADY). What differences would you notice from letting the yeast proof for 5 minutes rather than 15 minutes (in the finished product for)?