Tonight I'm going to take a chance at making a pie using the Lehmann calculator. I've included the parameters below and have a few basic questions. Thanks again for all the helpful advice:
|210.56 g | 7.43 oz | 0.46 lbs|
132.66 g | 4.68 oz | 0.29 lbs
1.05 g | 0.04 oz | 0 lbs | 0.28 tsp | 0.09 tbsp
4.21 g | 0.15 oz | 0.01 lbs | 0.88 tsp | 0.29 tbsp
2.11 g | 0.07 oz | 0 lbs | 0.47 tsp | 0.16 tbsp
2.11 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
352.69 g | 12.44 oz | 0.78 lbs | TF = 0.11
1. Is it generally a good idea to sift your flour or is it a waste of time? I would think that sifting could potentially accelerate the process of hydrating the dough, but hey, what do I know? I will be weighing out my ingredients
2. I've read that the different protein flours will absorb water differently. If I'm using KA bread flour in place of high gluten flour, will I need to adjust the amount of water added or should I just add it all at once and add more flour and water as needed?
3. I was going to rehydrate my ADY in a small amount of water (approx 105deg). What temp water would be best to use for the remainder of my water? (I plan to knead the dough, coat with oil, then either stick in a metal bowl covered in plastic wrap, or in a plastic bag.)
4. I this is a complicated question with a long answer, but was looking for a general rule of thumb. In terms of the amount of yeast to use, does the following statement hold true. Your fermentation time is inversely proportional to the amount of yeast you use. For example, If you are doing a shorter cold fermentation time ex, 24 hr fermentation, you can use more yeast (within the .25-.75% spec). However, if you are doing a long cold fermentation, you can get away with using less yeast..
5. Of course, feel free to pass on any other comments. I'm reading many of the associated links but still have a ways to go, so apologies as I know these questions are asked elsewhere!