Peter, is there an ADY chart similar to the one Craig created for live yeast? To help figure out amount of ADY required depending on fermentation period.
I am not aware of any such chart. I think the reason is that there so many different dough formulations that can use ADY (and in different ways) and they can have many different fermentation protocols that can include room temperature fermentations, cold (refrigerator/cooler) fermentations, controlled-temperature fermentations and even mixtures of fermentation protocols. Also, dough formulations that use ADY (or any other commercial yeast) can often include ingredients beyond the basic ingredients of flour, water, yeast and salt--for example, sugar and oil just to name just a couple.
The above said, I am aware of one method that can be used with a given dough formulation that allows one to adjust the amount of ADY (or any other commercial yeast) to adapt the dough formulation to a different fermentation protocol (based on temperatures and times). That method is described in Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,5028.msg42572.html#msg42572
and elsewhere in the same thread. However, to use that method, one has to create a Reference Rate (Rf
). That Reference Rate is based on achieving a particular condition of the dough, such as a doubling in volume (although it can be more or less than a doubling). But to come up with the Reference Rate, you have to measure all of the applicable temperatures and times including, in the case of temperatures, the finished dough temperature and the fermentation temperature (or several fermentation temperatures if more than one is used such as in the example in Reply 6 referenced above). In a home setting, temperatures can be a problem sometimes because of variations in room temperatures and, in the case of cold fermentations, refrigerator temperatures. However, with some tweaking of the yeast quantity and/or finished dough temperature, I suspect that these variations can be smoothed out.
I think you can see why few people beyond a couple of crazies like Craig and me play around with these sorts of methods. But, in reality, if the changes for a particular dough formulation are simple, such as changing the fermentation temperature or the fermentation time, the math actually becomes quite simple and manageable. November's example in Reply 6 referenced above becomes much simpler and all you need is a simple online scientific calculator such as the one shown at http://www.eeweb.com/toolbox/calculator
. If all you had was a single dough formulation whose ingredients and percents and the basic fermentation protocol are fixed, I suppose that one could come up with a spreadsheet or other tool to use to determine how much ADY (or other commercial yeast) to use with changes in the fermentation time or temperature.