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### Author Topic: Baker's yeast quantity prediction model - please compare to your results  (Read 247686 times)

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#### 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

#### 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.

#### 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
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### 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.

#### 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 i´m from Germany and don't understand any word.

What is

IDY
CY
?

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#### 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 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

Jeff

#### 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

#### Pete-zza

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##### Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #187 on: November 09, 2014, 07:17:50 PM »

#### 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 »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### 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

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

#### 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
Mitch

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

#### 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 »

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

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##### Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #193 on: December 10, 2014, 04:35:26 PM »
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

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• Location: Denver, CO
##### Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #194 on: December 10, 2014, 05:23:01 PM »
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!

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#### Omidz

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##### Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #195 on: December 10, 2014, 05:34:17 PM »
Perfect thank you. I knew that was the case but since I messed it up last night thought I would ask

#### TXCraig1

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• Location: Houston, TX
##### Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #196 on: December 10, 2014, 06:06:02 PM »
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

• Posts: 6028
• Location: Portland, Oregon
##### Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #197 on: December 11, 2014, 09:41:36 AM »
Just now saw the new model for CF..That's great, thanks Craig!

#### Tampa

• Posts: 1713
##### Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #198 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

#### Omidz

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##### Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #199 on: December 12, 2014, 02:35:15 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.

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