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Author Topic: Help with Measuring Fresh Yeast for Starter  (Read 311 times)

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Offline joe1515

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Help with Measuring Fresh Yeast for Starter
« on: September 14, 2017, 09:00:35 PM »
I am making a starter for my dough this weekend and my palm scale has not arrived yet from amazon and my current scale only registers to 0 grams. The recipe calls for 0.36 grams of fresh yeast. Any ideas on the best way for me to measure 0.36 grams without a correct scale?

Offline The Dough Doctor

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Re: Help with Measuring Fresh Yeast for Starter
« Reply #1 on: September 15, 2017, 01:00:58 AM »
What you are saying is that your scale only weighs in whole gram weight increments, is that correct?  The way I do it is to multiply the weight needed by 10 so 10 X .36 = 3.6-grams. Suspend this 3.6-grams of CY in 10-ounces of cold water (suspend the yeast by stirring vigorously or shaking well) then weigh out 1-ounce of the yeast suspension and you'll have your 0.36-gram weight of CY.
Tom Lehmann/The Dough Doctor

Offline joe1515

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Re: Help with Measuring Fresh Yeast for Starter
« Reply #2 on: September 15, 2017, 06:09:04 AM »
What you are saying is that your scale only weighs in whole gram weight increments, is that correct?  The way I do it is to multiply the weight needed by 10 so 10 X .36 = 3.6-grams. Suspend this 3.6-grams of CY in 10-ounces of cold water (suspend the yeast by stirring vigorously or shaking well) then weigh out 1-ounce of the yeast suspension and you'll have your 0.36-gram weight of CY.
Tom Lehmann/The Dough Doctor

Yes exactly correct.  What do you mean by "CY" cake yeast?
« Last Edit: September 15, 2017, 06:31:08 AM by joe1515 »

Offline Pete-zza

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Re: Help with Measuring Fresh Yeast for Starter
« Reply #3 on: September 15, 2017, 07:52:49 AM »

Offline joe1515

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« Last Edit: September 16, 2017, 10:47:16 AM by joe1515 »

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Offline Pete-zza

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Re: Help with Measuring Fresh Yeast for Starter
« Reply #5 on: September 15, 2017, 09:01:42 AM »
Thank.  This is so helpful :)
joe1515,

This might also help but on a more detailed basis:

https://www.pizzamaking.com/glossary.html

Peter

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