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  • #1 by 9slicePie on 23 Jun 2022
  • I'm metaphorically covering my face in shame while posting this as I (probably?) already know the answer to this potentially unnecessary question but:

    When blooming/proofing active dry yeast in warm water, if you were to also add sugar to the water, does that amount of sugar that you add also become part of the baker's percentage for the overall sugar added to the FLOUR/DOUGH?  (just like how the water used to bloom the yeast is part of the overall water percentage].


    EDIT:

    Bonus question:  Fresh yeast, IDY, and ADY all ultimately perform the same way, right?
  • #2 by wotavidone on 23 Jun 2022
  • I'd be calling it part of the total formula.
    Of course when my evil plan to conquer the world comes to fruition, you will not be adding sugars to pizza dough.
    No sugar, no honey, nothing ending in -ose or -dextrin.
    Jury still out on malt.
  • #3 by Heikjo on 23 Jun 2022
  • Everything you add to the dough becomes a part of the dough.
  • #4 by TXCraig1 on 23 Jun 2022
  • Or simply use IDY added directly to the dough and don't worry about it.

    Otherwise identical doughs made with ADY, IDY, and CY are basically indistinguishable if used properly.
  • #5 by Pete-zza on 23 Jun 2022
  • Several years ago, I once read an article by Cook's Illustrated that said that fresh yeast produced the most carbon dioxide. I noted this at Reply 8 at:

    https://www.pizzamaking.com/forum/index.php/topic,14060.msg141140/topicseen.html#msg141140

    I might add that Tom Lehmann was in agreement with Craig. Tom and Craig and I and several other members opined on this matter several years ago in this thread:

    https://www.pizzamaking.com/forum/index.php?topic=16775.msg163528#msg163528

    Peter

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