It's been a while since I've last posted. I've been messing around with the Tartine bread book, making some awesome breads
. Recently, I have acquired a 22.5" Weber grill from work, and plan on converting it to an LBE similar to Mmmmph's. I decided to start this yeast thread, so that we could share in our experiences regarding the different types of yeast available. Lately I have been making bread using the Tartine method with a sourdough culture. I was hoping to give pizza another try, but thought it may be best to use a different type of yeast to limit the problems that will be encountered. Below I have listed a basic recipe for Neapolitan pizza with CY and sourdough. I was wondering if you guys could comment on how much yeast you would use as a percentage in the case of CY, ADY, IDY, and sourdough. I realize that temperature and humidity effect the amount of yeast you use. Lets say the temperature in the room is 65-69 degrees. What amounts of yeast would you suggest, and what would your ferment times look like? I realize a lot of this is learned from experience, but I believe people could get a solid start if they had a baseline to start with.
Caputo / KABF
Courtesy of TXCraig1 using Sourdough
>=24 hours bulk ferment at room temp
6-8 hours balled ferment at room temp
Mmmmph - longer ferment (Posted in February)
3 hour room temp bulk rise
60 hours in fridge (accident)http://www.pizzamaking.com/forum/index.php/topic,13057.0.html
Do you guys agree with these %'s or would you make changes? I'm looking for % for CY and Sourdough. What would you use for bulk, and ball ferment times. Also if you have experience with ADY/IDY could you post your results? I feel that this could be beneficial as well if someone was rushed for time. They may be able to use CY, or ADY, and get pizza ready for cooking a lot quicker then using sourdough. Thoughts?
Thanks guys for all the help,