Does anyone know if there is some kind of calculator or equation where one can put in two of these values and get the third based on their leavening agent?
Nick,
The closest thing that I am aware of to what you are looking for is the methodology described by member November at Reply 6 at
http://www.pizzamaking.com/forum/index.php/topic,5028.msg42572.html#msg42572. I have used that methodology several times in my own work and to help Norma, Andre (andreguidon) and a few others, but that methodology requires a reference standard. November's methodology is also based on ADY, which is the only form of yeast he uses, but the conversion from ADY to IDY or to fresh yeast is a simple matter. Also, based on exchanges I had with Craig, November's methodology does not seem to work all that well with natural leavening systems.
There may be a way of calculating the time that it takes for a given amount of yeast at a particular fermentation temperature to achieve a desired point, such as a doubling of the volume of the dough or some other reference standard, but I have not spent any time trying to figure out how to do it. November could do it, since he is from an alien planet of higher intelligence than ours and waiting only for the mother ship to return to bring him back home, but on a more mortal plane, I think Craig might be able to do it. Norma might be able to do it, even by accident, if she has had about a dozen Limoncellos and a few of Steve's exotic beers. Of course, all of this assumes that one accepts November's methodology in the first place.
Peter
