Author Topic: Baker's yeast quantity prediction model - please compare to your results  (Read 45348 times)

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Offline c4lin

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There is more bubbles in there than you think. You also need to estimate how much it has increased. If it's close to 2X, you are good to go. It look like it might be ready but could also go longer. It's hard to tell much from here. You just have to bake them and see how they come out. After you do it a few times, you will get a good idea what to look for.

I plan to bake in 4h, so will cool them a bit... so for next experiment, I will try reducing yeast % by 25-30%...

C


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Test and tweak. That's the best thing you can do. It won't take too many times to figure out what works for you.
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Offline c4lin

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So the dough was definitely over-risen... It wouldn't fall off the Tupperwares since all the bubbles create a web-like surface, very tough to dislodge and then open/shape... It would be anything but round when done dislodging. Flavor was great, but I think that's way too much rise...


Offline Jersey Pie Boy

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Hmmmm. Well, it tasted great....and it looks great...So, the problem is that..uh, uh....huh?

Online jsaras

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If all the sucky pizza in the world were like that we'd probably have world peace.
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Online TXCraig1

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From here it's just a matter of practice. After you make a few dozen, everything will be easy.
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Offline c4lin

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From here it's just a matter of practice. After you make a few dozen, everything will be easy.
Thanks guys, yeah, it's not really a lack of skill, not an expert of course! But these balls were almost impossible to dislodge, had to manually get them out, they need to come off cleanly to have a better shape!

C

Offline sallam

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #257 on: August 09, 2015, 07:45:02 AM »
Great chart Craig. Question: by fermentation time do you mean only bulk fermentation, or is it total time including final proofing after shaping? (for example when making deep dish / al taglio pizza)
« Last Edit: August 09, 2015, 07:53:18 AM by sallam »
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Online TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #258 on: August 10, 2015, 09:46:09 AM »
Great chart Craig. Question: by fermentation time do you mean only bulk fermentation, or is it total time including final proofing after shaping? (for example when making deep dish / al taglio pizza)

Total time.
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Online Ogwoodfire

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #259 on: August 22, 2015, 12:00:13 AM »
I was just reading this. I have 3 fresh yeast recipes that I use at times when in a pinch with 3 different fermentation lengths. This chart is incredibly accurate to what Iam using. This is really incredible work, bravo!

Offline sallam

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #260 on: August 22, 2015, 03:42:25 AM »
No changes to this chart from the last. I just added one more decimal to the yeast %s because a lot of them were rounding to the same numbers.

Craig,
I take it this is your latest updated cy chart?
Did you upload a spreadsheet version of your chart? I can't seem to find it..
I'm trying to build an online calculator version of your chart. Could you share your formula please?
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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #261 on: August 22, 2015, 09:02:56 AM »
Yes that is the latest version. Surprisingly perhaps, the inner workings of this table is a bit more complex than the SD table. I'm not sure it can be distilled down into a single formula the way we did for starters.
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Offline sallam

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #262 on: August 22, 2015, 09:25:35 AM »
No problem. I can handle multiple formulas and conditions.
If you upload the spreadsheet file. I can work out the formulas.
« Last Edit: August 22, 2015, 09:52:25 AM by sallam »
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Offline Obsauced

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #263 on: August 25, 2015, 01:26:55 AM »
Yes that is the latest version. Surprisingly perhaps, the inner workings of this table is a bit more complex than the SD table. I'm not sure it can be distilled down into a single formula the way we did for starters.

So how would you use this with say a starter/baker's yeast mix like the one tony g. gives in the pizza bible?

would you simply subtract starter time over commercial yeast time? or is there some crazy math involved

Flour: 100
Water: 62
Ischia: 20
CY: .5
Salt: 2

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #264 on: August 25, 2015, 03:21:06 PM »
It's not something I've considered - probably because I'm fundamentally and philosophically opposed to combining SD and baker's yeast. My suggestion is to take your best guess, tweak based on the result, and test again. Repeat as necessary.
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Offline c4lin

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Hi all. Anyone having this issue when fermenting on glass? Balls go almost completely flat and when I take them out, they are very soft, almost too soft/low elasticity to shape...  Thanks!

Carlos

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Hi all. Anyone having this issue when fermenting on glass? Balls go almost completely flat and when I take them out, they are very soft, almost too soft/low elasticity to shape...  Thanks!

Carlos

Try more time in bulk and less time in balls.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline c4lin

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Try more time in bulk and less time in balls.
got it. Any recommendation when shaping these? Maybe slap them a bit to wake the up?

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got it. Any recommendation when shaping these? Maybe slap them a bit to wake the up?

I don't know that I'd do anything differently except be more gentle.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Online TXCraig1

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When I was working on this yeast table, Peter helped me do some research finding data points. I thought it might be helpful to post them here - particularly for people looking for cold-fermentation starting points. These are fermentation data summaries Peter collected from posts in this forum as of the end of 2012.


1. IDY, 0.14%, fermented in the refrigerator for 120 hours (June/TX), tempered for 1 hour at a room temperature (RT) of about 80 degrees F
 
2. IDY, 0.28%, fermented in the refrigerator for 52 hours (July/TX), tempered for 1 hours at RT = 78 degrees F

3. IDY, 0.10%, fermented for 5 hours at RT = 79 degrees F, then punched down and fermented for another 2 hours at RT = 79 degrees F.

4. IDY, 0.025%, fermented for 12 hours at RT = 81 degrees F

5. IDY, 0.40%, fermented in the refrigerator for 24 hours (July/TX), tempered for 1 hours at RT = 80 degrees F

6. IDY, 0.0125%, fermented for 17 hours at RT = 82 degrees F, punched down and then fermented for another 6 hours at RT = 82 degrees F

7. IDY, 0.944%, fermented in the refrigerator for 24 hours (November/TX), tempered for 1 hours at RT = 68 degrees F (Note: this is one of those typical Reinhart doughs that contains a lot of yeast but where the dough can be used the same day or after cold fermentation)

8. IDY, 0.80%, fermented for 2 hours at RT = 65 degrees F

9. IDY, 0.012%, fermented for 18 hours at RT = 80 degrees F, then punched down and re-kneaded and fermented for 4 more hours at RT = 80 degrees F

10. IDY, 0.00449%, fermented for 24 hours at RT = 82 degrees F, then cold fermented in the refrigerator for 24 hours (August/TX), tempered for 1 hour at RT = 82 degrees F

11. IDY, 0.22%, fermented for 67 hours in the refrigerator (April/TX), tempered for 1 hours at RT = 76 degrees F

12. IDY, 0.20%, fermented for 72 hours in the refrigerator (May/TX), tempered for 2 hours at RT = 78.8 degrees F

13. IDY, 0.20%, fermented for 72 hours in the refrigerator ((May/TX), tempered for 1 hours at RT = 75 degrees F

14. IDY, 0.20%, fermented for 91 hours in the refrigerator (May/TX), tempered for 1 hours at RT = 82 degrees F

15. IDY, 0.30%, fermented for 48 hours in the cooler (April/PA), tempered for 1 hours at RT = 75 degrees F

16. IDY, 0.30%, fermented for 1 hours at RT = 75 degrees F and then fermented for 48 hours in the cooler (March/PA), tempered for 1 hours at RT = 75 degrees F

17. IDY, 0.375%, fermented for 54 hours in the refrigerator (May/TX), tempered for 1 hours at RT = 68 degrees F

18. IDY, 0.40%, fermented for 68 hours in the refrigerator (May/TX), tempered for 1 hours at 78 degrees F

19. IDY, 0.35%, fermented for 77 hours in the cooler at 40 degrees F, tempered for 3 hours at RT = 75 degrees F

20. IDY, 0.21%, fermented for 100 hours in the cooler at 40 degrees F, tempered for 2 hours at RT = 75 degrees F

21. IDY, 0.60%, fermented for 15 minutes at RT = 75 degrees F, then fermented in the cooler for 29 hours at 40 degrees F, tempered for 1 hour at RT = 75 degrees F

22. IDY, 0.80%, fermented for 3 hours at RT = 75 degrees F

23. IDY, 0.80%, fermented for 3 hours at RT = 74 degrees F
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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