Grandma Pie (cold ferment) - how much yeast?

[SMT12483]

So, I'm trying my first attempt at cold fermenting a dough this week (grandma style) and I'm a little confused about how much yeast to use. I've looked at various recipes and I'm a little confused on the yeast amount. Some use very small amounts (2 grams or so) and others will use a full packet (which I believes is around 7 grams) using about the same amount of flour. I would assume you use a smaller amount since you are doing a slow rise in the fridge, but should I maybe split the difference and do 4 or 5 grams? Is there a big difference between 2 or 7 grams? 7 grams makes sense to me if you want to use the dough the same day and are doing a quick rise on the countertop.

While we're on the topic, I'm also a little confused about flour amount. Some use around 400 grams and others 500 grams (using a half sheet pan).

Any insight is helpful!

[texmex]

So, I'm trying my first attempt at cold fermenting a dough this week (grandma style) and I'm a little confused about how much yeast to use. I've looked at various recipes and I'm a little confused on the yeast amount. Some use very small amounts (2 grams or so) and others will use a full packet (which I believes is around 7 grams) using about the same amount of flour. I would assume you use a smaller amount since you are doing a slow rise in the fridge, but should I maybe split the difference and do 4 or 5 grams? Is there a big difference between 2 or 7 grams? 7 grams makes sense to me if you want to use the dough the same day and are doing a quick rise on the countertop.

While we're on the topic, I'm also a little confused about flour amount. Some use around 400 grams and others 500 grams (using a half sheet pan).

Any insight is helpful!

The weight of your yeast is determined in correlation to the weight of the flour, water and other ingredients.


500 grams of flour with how much water?
How long do you want your dough to languish in the fridge before baking?


My 12x12 pan for a thinner grandma style is great with 500 grams of dough.
I have been creating dough recipes of slightly over 1000 grams to accomodate my 2 pans. Bulk CF for at least 3 days and up to 7 days with .5% yeast and 65% hydration.

[SMT12483]

Thanks for the reply!

I'm still not really sure how much flour to use as I've seen different recipes fluctuate between 400 and 500 grams. Again, my confusion really though was seeing different recipes with the same amount of flour (using about the same size pan) using anywhere between 2 to 7 grams of yeast. I understand it is all about baker's percentages to the flour, so I just wonder what the sweet spot is for the yeast percentage.

I planned to do a 48 hour CF.

Thank you for including your yeast and water percentages!

[TXCraig1]

For 24 hours cold ferment, I like 0.55% IDY
For 48h, I use 0.25% IDY.

[Samson]

Craig, with those amounts how cold is your cold ferment? And do you check the temperature by the temp in the fridge or reading the temp on the dough itself?
Thanks!