Author Topic: delayed fermentation  (Read 484 times)

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Offline jkuo010

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  • Posts: 63
delayed fermentation
« on: September 30, 2010, 01:23:03 PM »
Guys,

i gonna try this tonight, what do you think?

12 hours fermentation               
6 Pizza               
Flour                  100%   26   oz   737.1   g
Water                 65.00%   16.90   oz   479.1   g
Fresh Yeast   0.80%   0.21   oz   5.9   g
Salt                  2.00%   0.52   oz   14.7   g
Wheat Germ   0.96%   0.25   oz   7.1   g
Honey                  0.96%   0.25   oz   7.1   g

24 hours fermentation               
6 Pizza               
Flour                  100%   26   oz   737.1   g
Water                  65.00%   16.90   oz   479.1   g
Fresh Yeast   0.30%   0.08   oz   2.2   g
Salt                  2.20%   0.57   oz   16.2   g
Wheat Germ   0.96%   0.25   oz   7.1   g
Honey                  0.96%   0.25   oz   7.1   g


Offline Mick.Chicago

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  • Posts: 658
  • Squish.
Re: delayed fermentation
« Reply #1 on: September 30, 2010, 03:05:10 PM »
Out of curiosity, why are you adding Wheat Germ and what kind of flour are you using?