Author Topic: Fresh Yeast Percentage for 2-3 day cold rise  (Read 703 times)

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Offline djamc

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Fresh Yeast Percentage for 2-3 day cold rise
« on: March 10, 2012, 07:22:26 PM »
Was wondering if anyone could give some advice as to percentages of fresh yeast in a neopolitan dough that I plan to cold ferment for 2-3 days...  I bake my pizzas @ ~750 for 2-3 minutes...  I use Caputo 00 flour at 65% hydration, w/ 2% salt, no oil, or sugar...

I've been making most of my neopolitan pizzas with the Camaldoli starter and have been having a lot of success, just want to try the fresh yeast...

I was thinking somewhere in the .5%-1% range...

Any thoughts regarding the above would be greatly appreciated!

Dan


Offline dellavecchia

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Re: Fresh Yeast Percentage for 2-3 day cold rise
« Reply #1 on: March 12, 2012, 09:41:50 AM »
Hi Dan - I would try 1% and go up from there if need be.

John