Author Topic: IDY Volume-Weight Equvalent  (Read 1719 times)

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gschwim

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IDY Volume-Weight Equvalent
« on: September 03, 2006, 05:31:24 AM »
My scale is not sensitive enough to accurately weigh out the miniscule amounts of IDY used in many of the recipes.  For purposes of translating these weights to volume (for those recipes that don't do so), can someone give me the weight, in grams and ounces, of 1 level teaspoon of IDY yeast?  (In case it matters, I have SAF brand).  Thanks.

Gene

Pete-zza

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Re: IDY Volume-Weight Equvalent
« Reply #1 on: September 03, 2006, 09:08:55 AM »
Gene,

I use 1 t. = 0.106 oz. for IDY, but if you look at the following table, which is more accurate, you will see 0.09 oz.: http://www.theartisan.net/convert_yeast_two.htm. You will be fine with either figure. Unless you have a special scale that can accurately weigh small amounts of lightweight ingredients, your scale may not be able to weigh the difference. And you won't be able to measure out the exact amount using ordinary measuring spoons.

Peter

gschwim

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Re: IDY Volume-Weight Equvalent
« Reply #2 on: September 04, 2006, 10:05:05 AM »
Pete,

That table you linked to is very helpful.  For example, from it, I am able to determine that for a recipe calling for .27% IDY, using 1,000 grams (1 bag of Bel Aria), I can measure out 1/8 + 1/4 tsp. IDY.

You also sometimes refer/link to a Excel spreadsheet for use in converting baker's percentages to specific amounts.  May I suggest that you add to the site a "Pizzamaker's Tools" or "Pizzamaker's Reference" section, where you can post these two items (or at least links to them) and perhaps others, so that we all can have them for use/reference in one convenient place?

Gene

Pete-zza

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Re: IDY Volume-Weight Equvalent
« Reply #3 on: September 04, 2006, 11:35:24 AM »
Gene,

You might want to double-check my math, but if you are using 1000 grams of Bel Aria flour and 0.27% IDY, that comes to 2.7 grams of IDY. Using the theartisan.net conversion table, that would be about 1 t., not 3/8 t.

It would be up to Steve, as Administrator, to decide on whether to add another section as you propose. Earlier this year, one of our members, Wazza McG, spent a great deal of time putting together an Excel spreadsheet with the type on information you have requested. I provided Wazza with the U.S. conversion data that I used in my spreadsheet. The results, which did not engender a great deal of interest that I could see, are presented at http://www.pizzamaking.com/forum/index.php/topic,2811.msg24540.html#msg24540 (Reply 5). Some time before, Steve posted his own set of conversion data, at http://www.pizzamaking.com/forum/index.php/topic,82.msg579.html#msg579.

Based on this thread, http://www.pizzamaking.com/forum/index.php/topic,3029.msg25680.html#msg25680, I’m not sure that an Excel document can be hosted on the forum.

Apart from all the above, you may want to wait a while. I am working with Boy Hits Car to come up with a new dough-calculating tool that will cover more ingredients than the Lehmann dough-calculating tool at http://www.pizzamaking.com/dough_calculator.html. If we can figure out how to do it, the tool should incorporate more conversion data for many more ingredients beyond the basics of flour, water, yeast, salt, and sugar. The actual conversion data won't be isolated from the tool, so you will have to rely on the above links to address specific concerns if the tool turns out not to meet your needs.

Peter

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