The most amazing aspect of this first experience with CY was how little I used. Geez, maybe 1/8 tsp for 1.33 Kg of dough? I used a 1/4 tsp measuring spoon and estimated half of that. I mixed the CY with room temp water and added 70% of the flour. About 4 minutes into mixing with my Electrolux N28 (roller and scraper), I added the salt and the remainder of the flour. I mixed for 4 more minutes. 24 hour room temp bulk rise (66 degrees), balled (5x260g) and refrigerated for 24 hours, 2 hour warm up to room temp again, then bake.
I repeated the same process with the half the amount of ADY, except I hydrated the ADY in 30g of warm water (108 degrees), then mixed.
I agree with Cook's Illustrated that CY produces more gas. The CY dough balls were much larger and puffier than the ADY doughballs, and the ADY balls had 40 minutes more room temp balled rising time because we ate them after the CY dough. CY just seems stronger and more potent...Strong like Bull!
@Chau; Sorry no Pics this time, as we were busy gawking at the pies coming out, talking about them and chowing down as fast as I could make them. When I ran out of CY dough, the difference was truly noticeable. Next time I get a weekend day above 60 degrees, I'll be doing it again, though. Good luck with your LBE.
I used jasonmolinari's LBE as my guide along with a little Villa Roma thrown in. I found jmolinari's post, with pics, on egullet
Did you adjust the amount of ADY in relation to the cake yeast so as to equalize the leavening power?
-Yes. Half ADY < fresh yeast. It was an estimate, as I don't have a scale to measure such small amounts. If anything, I guessed on the high side for the ADY.
and did you rehydrate the ADY in a small amount of the formula water at around 105 degrees F for about 10 minutes
-Yes. 30g water (108 degrees). I wanted the smallest amount to dissolve the yeast, but not so much as to change the overall temp of the dough.
And did you adjust the hydration of the ADY dough to compensate for the fact that cake yeast has a water content of about 70%?
-No, as I used 1/8tsp of fresh yeast. I felt the water content was negligible
And were the final dough weights for both batches the same, as well as the finished dough temperatures?
-Weights were within 2g. I'll admit I didn't measure the finished temp. They both felt room temperature.
Finally, did you use one of the dough calculating tools to come up with the final dough formulations?
-Absolutely! The dough tools on this site are invaluable. I have a looseleaf binder full of recipe printouts from that webpage, with dates and notes on each recipe. I can go back through them and actually remember particular days/pies from the past.
I'm sold on CY, and with a now easily attainable supply, I'm not looking back.
Thanks to dbcurrie on Slice, who turned me on to Great Harvest Bread Company for CY.