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  • #241 by [email protected] on 05 Sep 2017
  • Does this give you the information you need?

    https://docs.google.com/spreadsheet/ccc?key=0AuvMQbzk5INUdGZScWx6U2lYSEtZVkJuVGJiR19NaXc#gid=0

    I have used this spreadsheet a few times for multiple fermentation stages and it works great.   However, I tried to use it yesterday and there seems to be a calculation error in one of the cells as I am getting a #REF! error.    The cells are locked so I am unable to see where the error is.   

    Any help will be appreciated.
  • #242 by TXCraig1 on 05 Sep 2017
  • Try it now.
  • #243 by TXCraig1 on 05 Sep 2017
  • I always use the table: https://www.pizzamaking.com/forum/index.php?topic=22649.0

    Any yahoo can edit that public spreadsheet, so use it at your own risk. The smart thing to do is to make a copy that only you can use.
  • #244 by [email protected] on 05 Sep 2017
  • I always use the table: https://www.pizzamaking.com/forum/index.php?topic=22649.0

    Any yahoo can edit that public spreadsheet, so use it at your own risk. The smart thing to do is to make a copy that only you can use.

    Thanks for the fix, I downloaded it this time.    I typically use the tables, but was trying the spreadsheet the last few bakes with multiple stages.    Thanks again.
  • #245 by asmdsr on 11 Sep 2017
  • In the chart, is the "Starter %" relative to the raw flour or total flour (ie including the flour in the starter)?

    For example, if I'm trying to do 30% starter and 70% hydration, assuming starter is 50% hydration, are these numbers correct?

    Flour    630
    Water 410
    Starter 190

    And now I realize another question, what is the starter hydration assumed in the model?
  • #246 by TXCraig1 on 11 Sep 2017
  • In the chart, is the "Starter %" relative to the raw flour or total flour (ie including the flour in the starter)?

    For example, if I'm trying to do 30% starter and 70% hydration, assuming starter is 50% hydration, are these numbers correct?

    Flour    630
    Water 410
    Starter 190

    And now I realize another question, what is the starter hydration assumed in the model?

    The raw flour, but you may need to adjust your formula water for massive amounts of starter.

    The starter assumption is ~100%HR.
  • #247 by asmdsr on 11 Sep 2017
  • Thanks Craig.

    By the way I meant to say assuming starter is 100% hydration.

    It appears that Ken Forkish's Overnight levain pizza dough recipe from Elements of Pizza has some mistakes?  The starter is 66%, and the proof time is about 8-12 hours, which is way off compared to the chart.  When I made it it came out way over-proofed.

    Ken's proportions:
    Flour 375
    Water 225
    Starter 250

    My proportions I wrote in my earlier post were from my second attempt, where I dialed back to 30% starter.  It came out quite nicely, still a little over-proofed, but pretty good.
  • #248 by TXCraig1 on 11 Sep 2017
  • 66% sourdough or 66% baker's yeast preferment?

    In my experience, that much SD will dissolve your dough. In any case, after a couple hours it would be overblown - let alone 8-12 hours. Something is wrong or missing?

    Can you take a picture of the recipe and post it.
  • #249 by asmdsr on 11 Sep 2017
  • Hi Craig, here is the recipe: https://imgur.com/a/rV31d (click photo to enlarge)
  • #250 by TXCraig1 on 11 Sep 2017
  • I don't know what he's thinking with that recipe.
  • #251 by asmdsr on 12 Sep 2017
  • Thanks for the confirmation, I though I was going crazy!  Your chart is very helpful, as I said I was able to adapt this recipe quite well using it, and will refine it further.

    I saw some pictures of your pies and they look fantastic as does your whole setup.  Is https://www.pizzamaking.com/forum/index.php?topic=20477.0 your current recipe?  I notice the thread is 5 years old and 27 pages long - let me know if you have a newer version.

    Regards,
    Tim
  • #252 by TXCraig1 on 12 Sep 2017
  • It's pretty much the same. The main changes are:

    1) 2.8% salt.
    2) 1.9 - 2.1% culture depending on the time of year (I've settled in on a dough that is a bit more fermented, and also my culture seems to have gotten weaker over time).
    3) 36+12 hour fermentation with balls in wood boxes. Sometimes I use plastic bags in which case I do 24+24 hours.
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