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#### schibetta

• Registered User
• Posts: 130
• Location: France
• I Love Pizza!
« on: July 21, 2022, 12:21:28 PM »
Hello,

I want to make some pizzas again, it's been a while.

I used to use ADY, but I will use some IDY now.

If I used 0.45% ADY, how can I convert this in IDY for my dough ?

also do I need to reactivate the IDY in water before putting in with all the ingredients?

#### TXCraig1

• Supporting Member
• Posts: 30214
• Location: Houston, TX
##### Re: Equivalence ADY / IDY
« Reply #1 on: July 21, 2022, 12:36:54 PM »
Multiply ADY% x 0.74 to get IDY %

0.45% x 0.75 = 0.33%

Multiply by 1.35 to go the other direction.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### TXCraig1

• Supporting Member
• Posts: 30214
• Location: Houston, TX
##### Re: Equivalence ADY / IDY
« Reply #2 on: July 21, 2022, 12:38:14 PM »
No need to hydrate IDY first. You can add it straight to the flour.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."
Craig's Neapolitan Garage

#### Pete-zza

• Global Moderator
• Posts: 31391
• Location: Texas
• Always learning
##### Re: Equivalence ADY / IDY
« Reply #3 on: July 21, 2022, 12:59:14 PM »
This yeast conversion table may also help.

https://www.theartisan.net/convert_yeast_two.htm

Peter

#### schibetta

• Registered User
• Posts: 130
• Location: France
• I Love Pizza!
##### Re: Equivalence ADY / IDY
« Reply #4 on: July 23, 2022, 10:55:21 AM »
thanks to both

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