Author Topic: Replace Ischia culture by ADY  (Read 890 times)

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Online MightyPizzaOven

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Replace Ischia culture by ADY
« on: November 08, 2012, 01:48:01 PM »
If a recipe calls for 1% Ischia culture which I don't have. What % of ADY should I use instead?

Thanks
Bert,


Offline TXCraig1

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Re: Replace Ischia culture by ADY
« Reply #1 on: November 08, 2012, 01:59:27 PM »
If a recipe calls for 1% Ischia culture which I don't have. What % of ADY should I use instead?

Thanks

For room temperature fermentation, probably on the order of 0.016% to 0.02%.
Pizza is not bread.

Online MightyPizzaOven

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Re: Replace Ischia culture by ADY
« Reply #2 on: November 08, 2012, 02:17:37 PM »
Craig, how about for bulk cold 36 hours fermentation and balled for 4 to 6 hours room temperature fermentation.

I am trying this recipe this weekend:

KAAP           525   g   100.00%
Water   315   g   60.00%
ADY           1.68   g   0.32%
Salt           15.75   g   3.00%

(does it look familiar)


Bert,

Offline TXCraig1

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Re: Replace Ischia culture by ADY
« Reply #3 on: November 08, 2012, 02:36:17 PM »
Bert, I was thinking CY when I put up those numbers. 1% Ischia is probably more like 0.01% ADY - again this conversion ratio is for a room temp fermentation.

The number in your formula is 32X that, but I don't think it is an unreasonable place to start. I might go a little lower. I think I used .3%ADY for 17 hours cold+4 hours RT when I tested the MPO.
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Online MightyPizzaOven

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Re: Replace Ischia culture by ADY
« Reply #4 on: November 08, 2012, 02:42:32 PM »
Thanks Craig, I will start with .2% ADY and adjust depending on the results.
Bert,


 

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