Author Topic: Baker's yeast quantity prediction model - please compare to your results  (Read 18826 times)

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Offline mkevenson

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #180 on: October 03, 2014, 03:56:24 PM »
Thanks, Craig.
"Gettin' better all the time" Beatles


Offline PrimeRib

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #181 on: October 28, 2014, 03:32:02 PM »
For different temperature fermentation stages, say 12 hours bulk at room temp (70f), followed by 2 days balled in frig (38f), do I sum the amount of yeast noted for each stage.  For example, 12 hours at 70f = 0.056% IDY, and 48 hours at 38f = 0.096% IDY (amount for 44 hours).  Do I sum these amounts to arrive at  0.152% IDY?  Thanks.

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #182 on: October 28, 2014, 04:05:09 PM »
For different temperature fermentation stages, say 12 hours bulk at room temp (70f), followed by 2 days balled in frig (38f), do I sum the amount of yeast noted for each stage.  For example, 12 hours at 70f = 0.056% IDY, and 48 hours at 38f = 0.096% IDY (amount for 44 hours).  Do I sum these amounts to arrive at  0.152% IDY?  Thanks.

Instructions here: http://www.pizzamaking.com/forum/index.php/topic,22649.msg230690.html#msg230690
Pizza is not bread.

Offline PrimeRib

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #183 on: October 28, 2014, 04:28:10 PM »
Thanks, and for anyone else reading this, the short answer to my question is "No".  See the link in the immediately preceding post for instructions on calculating % yeast for multiple fermentation periods of different temperatures.

Offline Ben Holiday

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #184 on: November 09, 2014, 04:41:07 PM »
Hey Guys, sry for the stupid Question, but im from Germany and don't understand any word.

What is

ADY
IDY
CY
?
 :-[

Offline jvp123

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #185 on: November 09, 2014, 04:43:33 PM »
Hey Guys, sry for the stupid Question, but im from Germany and don't understand any word.

What is

ADY
IDY
CY
?
 :-[

Active Dry Yeast
Instant Dry Yeast
Cake Yeast

check here for definitions in general ...  http://www.pizzamaking.com/pizza-glossary.html

 :D
Jeff

Offline Ben Holiday

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #186 on: November 09, 2014, 04:56:31 PM »
Thank you very much JVP :)

Offline Pete-zza

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Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #188 on: November 15, 2014, 12:16:32 PM »
Latest revision. This seems to be more in line with cold fermentation observations.
« Last Edit: November 15, 2014, 12:32:40 PM by TXCraig1 »
Pizza is not bread.

Offline LordBacon

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #189 on: November 15, 2014, 12:36:01 PM »
Thanks Craig


Offline jsaras

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #190 on: November 15, 2014, 01:05:55 PM »
Craig's made yeast his bitch.
Things have never been more like today than they are right now.

Offline mitchjg

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #191 on: November 15, 2014, 04:08:02 PM »
Latest revision. This seems to be more in line with cold fermentation observations.

Nice!  Thanks for putting the energy into this.  I don't do a lot of cold ferments but this looks much more in line in cold ferment land.  I think this will help a lot of folks.  - Mitch

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #192 on: November 15, 2014, 08:50:10 PM »
Craig's made yeast his bitch.

There is a really bad joke in there someplace...  :-D
Pizza is not bread.


 

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