Author Topic: idy vs. ady question  (Read 1354 times)

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Offline snowdy

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idy vs. ady question
« on: December 28, 2009, 11:47:59 PM »
Hey fellas,

Got a dumb question. I made the switch to IDY along time ago and this is my go to recipe.

2 1/2 cups KASL
1 1/8 cups water
1/8 TSP + 1/4 TSP IDY
2 1/4 TSP Sicilian Sea Salt
1 TSP Olive Oil

However i don't have time to order idy from penn mac and all i have is this red star ADY junk i got in a jar at the supermarket.

Can someone help me figure out how much ADY to use in this recipe?

Also the flour amount in this recipe varies depending on how it absorbs at any given time.

also if there's any changes to my process i should note, your advice is much appreciated.

Thanks to all,
Hope everyone had a merry XMAS :)

MY USUAL MIX METHOD with Kitchenaid mixer when using IDY:
1) Mix Salt and Water
2) Add 3/4 of the flour + All of the IDY
3) Mix 2 min until a batter formed
4) Rest for 20 minutes
5) Mix for 7 more minutes. adding flour gradually after 5 min, after 6 min increase speed
6) Rested for 5 minutes
7) Mix another 5 minutes adding rest of flour until dough was just hardly sticking to my hands
8) Rest for 15 minutes


Offline Trogdor33

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Re: idy vs. ady question
« Reply #1 on: December 29, 2009, 01:00:31 AM »
ADY = IDY * 4/3

Use 1/2 tsp ADY... make sure to hydrate it in a portion of the formula water warmed up to ~100 deg
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Offline Mad_Ernie

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Re: idy vs. ady question
« Reply #2 on: December 29, 2009, 09:39:11 AM »
ADY = IDY * 4/3

Use 1/2 tsp ADY... make sure to hydrate it in a portion of the formula water warmed up to ~100 deg

And let the yeast hydrate for only about ~ 10 minutes before pouring it into the rest of your ingredients.
Let them eat pizza.

Offline snowdy

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Re: idy vs. ady question
« Reply #3 on: December 29, 2009, 02:26:13 PM »
Cool thanks guys.

So i had no idea what to do last night before i got this.

Made 1 batch with 1/2 tsp ady, so guessed that right, and dissolved it 10 min in the warm water. Also put sugar in this recipe, have no idea how its gonna turn out.

Then i made another batch the same as i usually do with the idy, didnt dissolve it or anything, threw it in with the salt and all that stuff you're not supposed to do.

I'll post some pics here later to see how the differences.

They're gonna have a total rise time in the fridge of about 18 hours.

Offline Glutenboy

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Re: idy vs. ady question
« Reply #4 on: December 29, 2009, 11:03:22 PM »
Snowdy - I think you're from LA like me.  They have the IDY at Smart & Final.  No need to mail order.
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