Author Topic: Reducing IDY  (Read 512 times)

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Offline lennyk

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Reducing IDY
« on: April 03, 2013, 04:07:55 PM »
Question,

Say I use .3% IDY and do a refrigerator cold rise of 24-36 hours,
Is it reasonable to say drop to .2% and expect similar results but over say 36-48 hours instead ?

L


Offline The Dough Doctor

  • Tom Lehmann
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Re: Reducing IDY
« Reply #1 on: April 03, 2013, 05:06:12 PM »
Len;
Yes, I think that would be a reasonable expectation for a "normal" dough. Keep in mind though that at the lower yeast level, the dough may not be sufficiently conditioned/fermented after, say, 24-hours to provide optimum performance, but on the other hand, it should perform well several days out. As a rule we say that when you formulate or manage for a long refrigerated shelf life you give up on the short shelf life side of the equation and when you formulate or manage for the short time you will give up some of the long term storage days.
Tom Lehmann/The Dough Doctor

Offline lennyk

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Re: Reducing IDY
« Reply #2 on: April 04, 2013, 06:22:27 AM »
thanks, was just playing with an old refridgerator which has a warmer temp and need to cut back the development a bit.