Author Topic: Baker's yeast quantity prediction model - please compare to your results  (Read 65120 times)

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Offline MUAATH

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #300 on: December 30, 2015, 02:47:01 AM »
Excellent


Offline parallei

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #301 on: February 12, 2016, 05:23:17 PM »
This dough was 64% HR, 2.5% Salt, 100% Gold Medal Organic AP (not malted), and 0.035% IDY.  The IDY was out of brand new 1lb package of SAF Red.  The photo is after 9 hours @ about 60F and 18 hrs @ about 70F.

I should add that this appears to be about spot on.


 
« Last Edit: February 12, 2016, 05:41:48 PM by parallei »


 

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