Author Topic: Help with Yeast amount for short rise  (Read 645 times)

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Offline pdog

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Help with Yeast amount for short rise
« on: June 13, 2013, 07:11:04 PM »
Hi,

I normally do a 4 day cold rise.

I need to shorting it up for a bake on Saturday afternoon.  I am not sure what % of yeast to use for a 40ish hour rise in the fridge.

Here is my dough:

100% flour
60% Water
1% sugar
2% salt
2% oil


I was think .45% yeast?!?!?!?

Any suggestions are appreciated. 


Offline Pete-zza

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Re: Help with Yeast amount for short rise
« Reply #1 on: June 13, 2013, 07:25:48 PM »
pdog,

What amount of ADY have you been using to make the 4-day cold fermented dough? And was that dough used at exactly 96 hours?

Peter

Offline pdog

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Re: Help with Yeast amount for short rise
« Reply #2 on: June 13, 2013, 07:49:13 PM »
Hi,

I normally use .25%

I typically make the dough around 7:30 on Tuesday and use the dough around 4ish on Saturday.

My mix process is by hand.  I am trying to get away from needing my mixer, IE vacation bakes and such.

I make a ring of flour, pour in the water, and mix in the ingredients within the water. 

I mix by hand, and then I do 3 stretch and folds every 10 minutes for 3 sets. 

Scaled and into the fridge. 

Offline Pete-zza

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Re: Help with Yeast amount for short rise
« Reply #3 on: June 13, 2013, 07:56:27 PM »
pdog,

Is the 7:30 time AM or PM? I assume the 4ish is PM.

Peter

Offline pdog

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Re: Help with Yeast amount for short rise
« Reply #4 on: June 13, 2013, 07:57:22 PM »
What no pizza for breakfast haha.

Yes you are correct.... Both times are PM times.

Offline Pete-zza

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Re: Help with Yeast amount for short rise
« Reply #5 on: June 13, 2013, 08:08:35 PM »
pdog,

If you are able to make the dough the same way and under the same temperature conditions, I would use (93/40) x 0.25% = 0.58%.

Peter

Offline pdog

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Re: Help with Yeast amount for short rise
« Reply #6 on: June 13, 2013, 08:15:32 PM »
cool.  I will give it a whirl, and post some pics as to how it turns out.

Thanks Pete

Offline mkevenson

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Re: Help with Yeast amount for short rise
« Reply #7 on: June 14, 2013, 11:01:55 AM »
pdog,

If you are able to make the dough the same way and under the same temperature conditions, I would use (93/40) x 0.25% = 0.58%.

Peter

Peter, thanks for that formula. Should be a sticky, if not already.

Mark
"Gettin' better all the time" Beatles

Offline Pete-zza

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Re: Help with Yeast amount for short rise
« Reply #8 on: June 14, 2013, 12:58:47 PM »
Peter, thanks for that formula. Should be a sticky, if not already.

Mark
Mark,

That formula only works when only the number of hours of fermentation changes, and everything is done essentially exactly the same way and at the same temperatures. If the temperatures change, the math gets more involved, and even more so if the numbers of hours also change. In the real world, there are also many other variables that change, even if only slightly. So, the calculated numbers might be off some.

Peter