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Author Topic: Need to confirm I fully understand dough calculator preferment options  (Read 212 times)

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Offline Redbeard1056

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Hey folks,

I've been using the dough calculator on herokuapp that's based off of the original calcs in the old flash app.  I wanted to understand what each of the preferment options were and how they should be entered.  I'm pretty sure I have it down, but wanted some confirmation in case I missed something.  I took the Pizza Bible Master Dough (tiga) recipe and did it each way.  Below is my understanding of how each option should be entered followed by recipes to illustrate they're equivilent.  Can someone confirm my assumptions here?  Thanks!

Dough calculator - https://pizza-dough-calculator.herokuapp.com/calculator

Preferement Options

% of Total Flour (most popular and widely used)
  • Preferment Amount % - weight of preferment as percentage of total flour (including the preferment portion)
  • Preferment Yeast Amount % - preferment yeast as percentage of the total preferment
  • Preferment Water Amount % - preferment water as a percentage of the total preferment

% of Total Water
  • Preferment Amount % - weight of preferment as percentage of total water (including the preferment portion)
  • Preferment Yeast Amount % - preferment yeast as percentage of the total preferment
  • Preferment Water Amount % - preferment water as a percentage of the total preferment


% of Total Dough Weight
  • Preferment Amount % - weight of preferment as percentage of total dough weight (including the preferment portion)
  • Preferment Yeast Amount % - preferment yeast as percentage of the total preferment
  • Preferment Water Amount % - preferment water as a percentage of the total preferment

% of Each
  • Preferment Flour Amount % - weight of preferment flour as percentage of total flour (including the preferment portion)
  • Preferment Yeast Amount % - preferment yeast as percentage of the total yeast  (including the preferment portion) 
  • Preferment Water Amount % - preferment water as a percentage of the total water  (including the preferment portion) 

Original recipe (% flour) - https://pizza-dough-calculator.herokuapp.com/calculator?a=doughWeight&tf=0.134&dw=850.2&b=1&shp=rectangular&s=0&w=25.4&l=35.56&h=62.6&yt=idy&y=0.345&st=regular&slt=2&br=0&p=e&pa=17.79&pwa=11.68&pya=8.01&pfa=10.449&pst=0&dh=0&ph=0&stf=0&dd=0&ss=0&sa=0&pwt=0&plt=0&c_g=1&c_kg=0&c_ml=0&c_o=0&c_p=0&c_t=0&c_tb=0&c_c=0&c_d=1&c_pr=3&um=1&o14=2&o25=1

% total water - https://pizza-dough-calculator.herokuapp.com/calculator?a=doughWeight&tf=0.134&dw=850.2&b=1&shp=rectangular&s=0&w=25.4&l=35.56&h=62.6&yt=idy&y=0.345&st=regular&slt=2&br=0&p=e&pa=17.79&pwa=11.68&pya=8.01&pfa=10.449&pst=0&dh=0&ph=0&stf=0&dd=0&ss=0&sa=0&pwt=0&plt=0&c_g=1&c_kg=0&c_ml=0&c_o=0&c_p=0&c_t=0&c_tb=0&c_c=0&c_d=1&c_pr=3&um=1&o14=2&o25=1

% total weight - https://pizza-dough-calculator.herokuapp.com/calculator?a=doughWeight&tf=0.134&dw=850.2&b=1&shp=rectangular&s=0&w=25.4&l=35.56&h=62.6&yt=idy&y=0.345&st=regular&slt=2&br=0&p=e&pa=17.79&pwa=11.68&pya=8.01&pfa=10.449&pst=0&dh=0&ph=0&stf=0&dd=0&ss=0&sa=0&pwt=0&plt=0&c_g=1&c_kg=0&c_ml=0&c_o=0&c_p=0&c_t=0&c_tb=0&c_c=0&c_d=1&c_pr=3&um=1&o14=2&o25=1

% of each - https://pizza-dough-calculator.herokuapp.com/calculator?a=doughWeight&tf=0.134&dw=850.2&b=1&shp=rectangular&s=0&w=25.4&l=35.56&h=62.6&yt=idy&y=0.345&st=regular&slt=2&br=0&p=e&pa=17.79&pwa=11.68&pya=8.01&pfa=10.449&pst=0&dh=0&ph=0&stf=0&dd=0&ss=0&sa=0&pwt=0&plt=0&c_g=1&c_kg=0&c_ml=0&c_o=0&c_p=0&c_t=0&c_tb=0&c_c=0&c_d=1&c_pr=3&um=1&o14=2&o25=1




Offline Pete-zza

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Redbeard1056,

You might want to read the post cited below that applied to the original Flash-based preferment dough calculating tool that no longer exists on the forum. It is important to note that the tool was not intended to apply to preferments that include commercial yeast that are more common than naturally leavened preferments.

https://www.pizzamaking.com/forum/index.php?topic=4996.msg42266#msg42266

Peter

Offline Redbeard1056

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Thanks for the link Peter - that's very helpful and informative.  The thread was able to confirm some of my assumptions on how the fields were meant to be entered which was great. 

From a purpose perspective, in the end, I'm not sure it matters whether it was originally intended for natural preferments or commercial.   The thread makes sure to underscore that the user needs to enter in the weights of the constituent ingredients and not use volumetric measures and assume a certain hydration.  That's true in or outside the preferment section.  This also holds true if you're using commercial yeast for that or not as well. 

While it may or may not be a good idea to use a large portion of preferment, the calculator also makes no judgement calls.  This is true also if the user decided to enter in 15% olive oil for instance.  It's "just the facts ma'am".   :D

Thanks again for the heads up.  If you see any errors in my logic above, please let me know.  Thanks!

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