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Author Topic: Salt and yeast amount  (Read 655 times)

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Offline Andrewarbo

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Salt and yeast amount
« on: March 21, 2021, 01:02:24 PM »
Hello everyone. Iím planning on making ten 250g dough balls at 60% hydration. I found a dough calculator at stadlermade.com that says 1533g flour and 919ml water. The yeast and salt amount sounds off to me though. Theyíre saying 46g salt and 3.1g yeast or 1gr active dry yeast.

Iíve heard you always keep the yeast and salt amount the same. I use 15g salt and 5g active dry yeast with 613g flour and 368ml water for 60% hydration. This yields me 4 250g dough balls.

Offline amolapizza

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Re: Salt and yeast amount
« Reply #1 on: April 01, 2021, 03:16:32 PM »
The yeast amount would depend on how long and at what temperature you ferment your dough.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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