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  • #1 by SomethingPizza on 17 Aug 2020
  • Hi Guys,

    I'm having a hard time figuring out how much IDY i need for an RT fermentation?

    I'm totally new with pizza making and i've spent most of my focus on neapolitain pizza where i ferment RT, and there is a great chart in that subsection that forecasts ferment time based on yeast % and RT.

    I've scanned through most of the sticky's in the thread looking for information but i couldn't find what i was looking for.

    Is there a basic recipe/guideline to use for an RT ferment using IDY? Or is it really recommended to slow ferment in the fridge?

  • #2 by TXCraig1 on 17 Aug 2020
  • This will get you close: https://www.pizzamaking.com/forum/index.php?topic=26831.msg511590#msg511590

    Differences in workflow/formula/etc. will likely make some testing and tweaking necessary, but it should be a good starting point.
  • #3 by SomethingPizza on 17 Aug 2020
  • This will get you close: https://www.pizzamaking.com/forum/index.php?topic=26831.msg511590#msg511590

    Differences in workflow/formula/etc. will likely make some testing and tweaking necessary, but it should be a good starting point.

    exactly what i needed

    thanks a lot, i'll start there and tweak as i go!
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