## Baker's yeast quantity prediction model - please compare to your results

Started by TXCraig1, August 07, 2013, 05:34:50 PM

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#### PrimeRib

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.

#### TXCraig1

Quote from: PrimeRib 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.

Instructions here: http://www.pizzamaking.com/forum/index.php/topic,22649.msg230690.html#msg230690
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### PrimeRib

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.

#### Ben Holiday

Hey Guys, sry for the stupid Question, but i´m from Germany and don't understand any word.

What is

IDY
CY
?

#### jvp123

Quote from: Ben Holiday on November 09, 2014, 04:41:07 PM
Hey Guys, sry for the stupid Question, but i´m from Germany and don't understand any word.

What is

IDY
CY
?

Active Dry Yeast
Instant Dry Yeast
Cake Yeast

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

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#### Ben Holiday

Thank you very much JVP

#### TXCraig1

#187
Latest revision. This seems to be more in line with cold fermentation observations.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### jsaras

Things have never been more like today than they are right now.

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#### mitchjg

Quote from: TXCraig1 on November 15, 2014, 12:16:32 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
Mitch

"We hate math," says 4 in 10 – a majority of Americans

#### TXCraig1

Quote from: jsaras on November 15, 2014, 01:05:55 PM

There is a really bad joke in there someplace...
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### Omidz

Craig. First off thanks again for putting this chart together. You don't even use Baker's yeast and here you are making it easier for everyone else. I have a yeast measurement question. I tried following your yeast dilution technique to get accurate measurements of very small amounts of yeast. But I shanked it and put 10 times more than I should have. I wanted to try again tonight. the amount I am needing is .01% with flour weight of 2 pounds. when I convert all this to grams here is what I come up with:

1. flour 907.184 (2 pounds)
2. Water 566.993 (62.5%)
3. Kosher Salt 27.21 (3%)
4. Yeast 90.7 milligrams (.01%)

Basically I'm trying your work flow in my new costco electric pizza oven to see how they come out.

the yeast is where I went wrong. So tonight I am going to dillute 1 gram with 99 grams of water and use 10 grams of the yeasty water. Does this seem accurate?

#### parallei

Hi Omidz,

Craig doesn't seem to be on-line, so I'll give it a shot......

If you want 0.01% yeast:  907*(0.01/100) = 0.091g yeast

If you add 1g yeast to 99g water you have 100g of solution.  Each gram of solution contains 0.01g yeast (1g yeast/100g solution = 0.01g yeast per g solution).  So, you'd need 9 g solution.  If you really want 0.01% yeast!

#### Omidz

Perfect thank you. I knew that was the case but since I messed it up last night thought I would ask

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#### TXCraig1

Thanks for helping with that Paul.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### Jersey Pie Boy

Just now saw the new model for CF..That's great, thanks Craig!

#### Tampa

In case others are using Cake Yeast (CY) - and are experiencing faster than predicted activity - I am as well.  The chart predicts that 0.15% CY at 55F will be ready in 43 hours.  Mine was ready at 12 hours.  I had similar results in an earlier batch as well.  Weight measurements were done with a jewelers scale (on a 4-doughball batch) and cooler temps were set digitally and verified by two other thermometers.
Dave

#### Omidz

Quote from: Omidz on December 10, 2014, 04:35:26 PM
Basically I'm trying your work flow in my new costco electric pizza oven to see how they come out.

The Costco pizza oven is going back. It's a fail.

#### TXCraig1

Quote from: Tampa on December 12, 2014, 11:54:50 AM
In case others are using Cake Yeast (CY) - and are experiencing faster than predicted activity - I am as well.  The chart predicts that 0.15% CY at 55F will be ready in 43 hours.  Mine was ready at 12 hours.  I had similar results in an earlier batch as well.  Weight measurements were done with a jewelers scale (on a 4-doughball batch) and cooler temps were set digitally and verified by two other thermometers.
Dave

It's an interesting question, Dave. I've studied a lot of fermentation data posted in this forum, and the variability is inexplicably large. As relates to the example you just posted, consider this post from Marlon: http://www.pizzamaking.com/forum/index.php/topic,21730.0.html, In it, he uses 0.1% for 26 hours at 65F. It hardly seems possible that you used only 50% more yeast while dropping the temperature 10F and your dough was ready in less than half the time - yet this is what happened in your case.

This project has been frustrating because there is no possible way to reconcile all the different things that people claim to work. Obviously people's unique situations introduce a lot of variability, but even so, the differences are far broader anything I would have expected before I started working on it.

In the end, it's nothing more than I have said from the beginning - a tool to give you a starting point. Almost certainly you will have to tweak things some to get your dough where you want it - though your result here is by far the biggest bust anyone has ever reported.

If you try to recreate this result, please post if you get consistent results or not. A couple weeks ago, I noticed that when I got home from the grocery store, I only paid \$0.28 for a 2# piece of salmon. They weighed the fish on a very accurate scale that was not properly zeroed.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

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