Here's a question to all of you guys that understand the science of baking.
This is a commercial setup, so it may be different for home use, I don't know.
For a 50 lb bag of flour, at 63% hydration and a cold fermentation for no less than 2 and no more than 4 days....
WHAT DIFFERENCES can I expect between making the dough with 8oz of fresh yeast and 2oz of fresh yeast. I've used both, but at different times and different places. Because it was so long ago and because I am not as well versed in the science of this all......i can't say I noticed any difference between the two......but that would be impossible, no??
Thanks for any time and effort, as always, its appreciated.