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Author Topic: Should I change my yeast, salt and sugar amounts if I change my dough hydration?  (Read 392 times)

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Offline prizna

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I currently have a 60% hydration dough that I use for a 72 hour colder ferment:

500 grams of pizza flour
300 mls of water
1 tsp of salt
1 tsp of sugar
1/2 teaspoon of instant dry yeast

I want to try a hydration of 65% or 70% would I be able to just add the extra water to my current recipe or would I have to change the amounts of my yeast, salt and sugar as well? If so, how should I change them?

Offline TXCraig1

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You can simply add more water. I'd do it in smaller increments - maybe go up by 2% per batch. The way the dough handles is going to change a lot between 60% and 70%.

Any reason you don't weigh your other ingredients?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline prizna

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Any reason you don't weigh your other ingredients?

At the moment I don't have a set of scales that is sensitive enough, so I use teaspoons instead.

Offline 02ebz06

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Recommend you get one or two depending on type you get.
Scales are relatively inexpensive, but make sure you get one that weighs as little as .01g
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline prizna

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Recommend you get one or two depending on type you get.
Scales are relatively inexpensive, but make sure you get one that weighs as little as .01g

Since I use teaspoons for certain measurements (salt, sugar and yeast) at the moment, when I do get a set of scales, should I just start with those teaspoon measurements to get the measurements in grams?

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Offline 02ebz06

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Since I use teaspoons for certain measurements (salt, sugar and yeast) at the moment, when I do get a set of scales, should I just start with those teaspoon measurements to get the measurements in grams?

That is what I have done from time to time.  Many recipes on the Internet don't have ingredients in grams.
After you have everything in grams, you can tweak them to get the ideal dough you are looking for.

Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline prizna

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That is what I have done from time to time.  Many recipes on the Internet don't have ingredients in grams.
After you have everything in grams, you can tweak them to get the ideal dough you are looking for.

Do you know a particular brand or set of scale that you would recommend?

Offline 02ebz06

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My scales are several years old. There would be newer ones out there.

Here is a link with a couple recommendations  -->  https://www.pizzamaking.com/forum/index.php?topic=57604.msg577861#msg577861
Just looked at that scale and it only goes down to 1g.

Here is one that goes from .01g to 200g.  -- >  https://www.amazon.com/dp/B07SL2TBBD/?tag=pmak-20

Maybe others will chime in with what they use.

« Last Edit: December 26, 2021, 12:51:28 PM by 02ebz06 »
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline john_k

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I recently had to replace my jeweler's scale (for tiny amounts), and got this one:
https://www.amazon.com/gp/product/B075QB7WV9/?tag=pmak-20

I've been using it for 3 months and think it works just fine.

Offline prizna

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Thanks for the recommendations, I'll look into getting one.

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Online Anton1

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Online Anton1

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First specify all ingredients by weight, preferably as grams, and not as weight and volume, as your formula has.

Second use Bakers percent method for each ingredient. Yeast and salt weight will automatically change (percent remains unchanged) as HR changes.

Example: Three pies of 162 grams, each with a different HR (hydration ratio).

            
       %            grams     
   Flour   100.000   100.000   
   Water 60.000    60.000   
   IDY      0.500       0.500   
   Salt     1.500       1.500   
   total   162.000   162.000   
            
         %            grams     
   Flour    100.000   97.006   
   Water  65.000   63.054   
   IDY      0.500    0.485   
   Salt      1.500    1.455   
   total 167.000   162.000   
              

               %           grams     
   Flour       100.000      94.186   
   Water     70.000      65.930   
   IDY          0.500           0.471   
   Salt          1.500           1.413   
   total        172.000    162.000   
            
   Anton1         

My Title? Call me anything except, "The Late".

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