I am thinking of making bread and while most recipes call for a 2-3 hour fermentation, some say leave it for 12-24 hours in the fridge for better flavor while adding less yeast to start with.
I understand that in slow growth conditions and small quantities yeast gives a slower rise but why does it affect the flavor, to elaborate lets assume two recipes A and B
A uses 3x the amount of yeast used by B
B needs more time than A but eventually shouldn't the output of the two amounts of yeast be equal at some point in time if we keep B proofing while removing A
I guess I am asking what else is happening to the bread beside the output of yeast ?