Author Topic: how much yeast  (Read 454 times)

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Offline Chet

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how much yeast
« on: July 09, 2013, 10:33:57 AM »
  this is a deep dish recipe I am staying with, it is a same day recipe, If I wanted this to be a 24-48 hr fridge ferment, what changes in the yeast should I go with.

 Chet

    482g King Arthur Unbleached All-Purpose Flour
    35g yellow cornmeal
    1 3/4 teaspoons salt
    2 3/4 teaspoons instant yeast
    25g olive oil
    57g butter, melted
    25g vegetable oil or salad oil
    255g lukewarm water


Offline Chicago Bob

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Re: how much yeast
« Reply #1 on: July 09, 2013, 11:15:47 AM »
1 t. yeast is plenty for a same day...halve that for an extended ferment.
I use corn oil instead of your olive and veg. oils...much better, authentic flavor to me.
"Care Free Highway...let me slip away on you"

Offline Chet

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Re: how much yeast
« Reply #2 on: July 09, 2013, 11:41:01 AM »
Bob

   to be certain, you mean  teaspoon correct, I made this 3-4 times and it is delicious, I will try corn oil,  curious, with that much of a drop in the yeast will I still get the oven spring crust around the edges.

  Chet

Offline Chicago Bob

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Re: how much yeast
« Reply #3 on: July 09, 2013, 11:52:25 AM »
Yes, teaspoon. And yes, you will have a beautiful pie. Here's a pic of one of mine with this type of formula I posted on Nate's DD thread.  http://www.pizzamaking.com/forum/index.php/topic,24708.msg255326.html#msg255326
"Care Free Highway...let me slip away on you"


 

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