Author Topic: Yeast % question  (Read 384 times)

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Offline Camaro10

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Yeast % question
« on: June 08, 2014, 03:59:28 PM »
Is there a general fact according to how much yeast used per day for cold ferment?

For example if I wanted to do a 3 day cold ferment, how much %yeast would I use?



Offline norma427

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Re: Yeast % question
« Reply #1 on: June 08, 2014, 05:38:00 PM »
Gin,

You might want to look at Craig's thread at http://www.pizzamaking.com/forum/index.php?topic=26831.0 and http://www.pizzamaking.com/forum/index.php?topic=26831.msg285982#msg285982 

To answer you question there is no general fact in my opinion on how much yeast to use per day for a cold ferment.  Some of the variables might be the type of mixer that is used (friction factor), the final dough temperature, how fast the dough is cooled down and the temperature of where the dough is stored in the fridge.  There are other variables too like hydration and other things.

Norma
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