Thanks Scott and....
I just did up1250 gram of flour batch to try the cake yeast i got fromNYC bakers. was effortless for this bosch! Mix was a a 75% Rest. Depot 00 (trying to use up before the new Caputo) and 25% KASL that was given genrously to me by Member PCampbell (THANKS AGAIN!) Did 1.5 min mix with 75% flour 25 min rest. Add balance Mix 3 min rest 5min. then 3 more min mechanical stretch and folds
yes. I never used fresh yeast and I added close to 9 G of Cake yeast which I mixed in some of the water seperatley before adding to the flour, is that too much? Really have no clue any pointers on the cake yeast would be great conversion table called for 11G and just felt like too much? I dont mind learning. Going into fridge so should be ok? Cant wait to play with fire Sat and Sunday? Picking up some Belogioso (sp?) Burratta now, along with some Buffalo mozz. Yum
Andre thanks for posting that. your 1.8 G yeast looks more than my 9g chunk?
Have I over done it? I am going to try the poolish as well next time thanks again