I'm using caputo (red bag.) epic failure with the dough last night! I think too much cake yeast, Ive got some Issues with my digital scale, I have the MY Weigh kd 8000, when i set it to grams it does not have the capability of showing tenths.
The bulk process was no problem, so I then balled the dough then went to bed. Woke up the next morning to find a lot of activity in the dough, thought to my self this isn't going to be good, being that I wasn't going to start making pizza till 6:30 pm. Well needless to say by then, way to much activity with no rise when I put the pizza on the deck (780 degrees)
do you have any experience with this type of scale? I do like the bakers % feature, whats the saying "when all else fails, read the directions"