buceriasdon the packages are the small packages you can buy at any grocery store. They equal about a teaspoon of yeast. I am going to do some experimentation this weekend and will keep track of weights, although on my digital scale, I don't believe I can get low enough to measure the small amount of yeast for a small batch. Is the calculator to use the one for choosing either dough size or thickness? I will cut back to 1 tsp and see how that works for such a long rise. I venture to say the 2 pkgs is why the rise takes an hour. On another note, i typically bulk rise and cut up after rising to roll out. This time I am thinking of weighing and cutting an using a proofing box. Will any plastic tub with a tight fitting cover suffice? Should I still brush with oil, as I doubt the tupperware container is truly airtight.
A typical packet of ADY or IDY is 7 grams, or about 1/4 ounce. Technically, that comes to almost 1 7/8 teaspoon for ADY and about 2 1/3 teaspoon for ADY. However, I have never checked those actual amounts for accuracy. Yeast companies do not want home users to know that there is a difference in the two forms of yeast. They want home users to use the two forms of yeast interchangeably. However, most professionals draw a distinction between the two forms of yeast. In your case, you may want to note how much yeast you use by volume. That can later be converted to a corresponding weight value.
As far as the dough calculating tool is concerned, you will not be able to use it until you have the weights for the flour and water. With those weights, I can help you do the rest of the math, including converting the yeast, salt, olive oil, and brown sugar from volume measurements to weights.
You are correct that using two packets of yeast will result in a very fast rise in a short period of time. A dough made with that amount of yeast would not survive long in a cold fermentation environment. It would overferment in pretty short order. Hence, the need to dramatically cut back the amount of yeast you used.
With respect to the plastic storage container, ideally you want some mechanism, such as a small hole in the lid, to allow gases of fermentation to escape while retaining the moisture that results from the fermentation process. Even then, it is a good idea to oil the dough balls to keep a skin from forming on their outer surfaces.
If you don't mind, can you tell me which method you use to measure out your flour, among the Measurement Method choices listed in the pulldown menu of the Mass-Volume Conversion Calculator at http://foodsim.unclesalmon.com/?
If your method is not listed, please note which method is the closest to what you use, or else describe in detail how you measure out your flour by volume.