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Reference, Questions and Help => Dough Clinic => Topic started by: zilli on December 21, 2019, 10:01:48 PM

Title: Can I fix a dough with too much yeast?
Post by: zilli on December 21, 2019, 10:01:48 PM
Hey guys,

A little help here would be appreciate.

I'm following this recipe https://mypizzacorner.com/pizza-dough/bakers-percentage-and-pizza-dough/

- 100% 00 flour
- 60% water
- 2% salt
- 1% yeast (IDY)

The recipe explicit says instant dried yeast, and that what I used (pic attached). I'm doing a 72-hours cold fermentation. My problem is that in less then 24 hours the dough double size. My container is 3x bigger the dough, but I'm afraid the dough will keep rising and overflow. Did I underestimate the fermentation power or did I use too much yeast(I saw some recipes using only 0.5%)?

Thanks!
Title: Re: Can I fix a dough with too much yeast?
Post by: QwertyJuan on December 21, 2019, 11:35:59 PM
Not Tom... but yeah... 1% yeast is almost certainly too much for 72 hour fermentation.
Title: Re: Can I fix a dough with too much yeast?
Post by: Chicago Bob on December 22, 2019, 12:31:09 AM
I only use recipes that I researched on this forum.   :chef:

   Wrong yeast.
Title: Re: Can I fix a dough with too much yeast?
Post by: jsaras on December 22, 2019, 09:18:20 AM
Hey guys,

A little help here would be appreciate.

I'm following this recipe https://mypizzacorner.com/pizza-dough/bakers-percentage-and-pizza-dough/

- 100% 00 flour
- 60% water
- 2% salt
- 1% yeast (IDY)

The recipe explicit says instant dried yeast, and that what I used (pic attached). I'm doing a 72-hours cold fermentation. My problem is that in less then 24 hours the dough double size. My container is 3x bigger the dough, but I'm afraid the dough will keep rising and overflow. Did I underestimate the fermentation power or did I use too much yeast(I saw some recipes using only 0.5%)?

Thanks!

The amount of yeast is time and temperature dependent.  For what you’re doing 0.2% should do the trick.  Craig’s yeast chart will help you nail down the quantity for nearly any scenario.
Title: Re: Can I fix a dough with too much yeast?
Post by: foreplease on December 22, 2019, 01:11:43 PM
Temperature of finished dough and its temp when you put in fridge are things Dough Doc will want to know.
Title: Re: Can I fix a dough with too much yeast?
Post by: HansB on December 22, 2019, 04:25:07 PM
Hey guys,

A little help here would be appreciate.

I'm following this recipe https://mypizzacorner.com/pizza-dough/bakers-percentage-and-pizza-dough/

- 100% 00 flour
- 60% water
- 2% salt
- 1% yeast (IDY)

The recipe explicit says instant dried yeast, and that what I used (pic attached). I'm doing a 72-hours cold fermentation. My problem is that in less then 24 hours the dough double size. My container is 3x bigger the dough, but I'm afraid the dough will keep rising and overflow. Did I underestimate the fermentation power or did I use too much yeast(I saw some recipes using only 0.5%)?

Thanks!

FYI, the SAF-Instant Gold is for sweet dough (with a sugar content in excess of 5% of the total flour weight), not sure how it performs for regular dough.
Title: Re: Can I fix a dough with too much yeast?
Post by: The Dough Doctor on December 22, 2019, 04:49:07 PM
We need to know what your finished dough temperature was, and yes 1% IDY was too much yeast. I would have suggested using 0.25 to not more than 0.3% IDY for a 72-hour fermentation period. You also want to use the SAF (RED LABEL) yeast, NOT the GOLD LABEL, as stated, the gold label is a high sugar tolerant form of IDY BUT it also has a very low tolerance to salt. Typically we see a slowing of fermentation rate when salt levels above 1% are used with this type of yeast.
My guess is that your finished dough temperature was too high which would explain the fermentation rate which you were experiencing, a good finished dough temperature to target is 70 to 75F/21.1 to 23.8C.
Tom Lehmann/The Dough Doctor
Title: Re: Can I fix a dough with too much yeast?
Post by: ivowiblo on December 29, 2019, 12:59:40 PM
Hey, maybe i missed something, but I couldn't find any reference to idy in the recipe. It just uses dryed yeast in an example of the bakers percentage. Maybe it refears to fresh yeast in the recipe...
Title: Re: Can I fix a dough with too much yeast?
Post by: bigMoose on December 29, 2019, 07:07:29 PM
To help any new folks find things... here is the link to the thread with Craig's yeast chart.  This chart was invaluable to me years ago to fine tune long ferments...

https://www.pizzamaking.com/forum/index.php?topic=26831.0 (https://www.pizzamaking.com/forum/index.php?topic=26831.0)