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Author Topic: Baker's yeast quantity prediction model - please compare to your results  (Read 177176 times)

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Offline pfhlad0

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #220 on: March 20, 2015, 10:06:13 AM »
I'm using a 43-degree cold ferment (in the fridge).

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #221 on: March 20, 2015, 10:12:40 AM »
The cold ferment data you find reading people's posts is so all over the map, I almost cut the table off at about 55F. I decided to include it so people would have a place to start that is hopefully better than a pure guess. I've used it quite a bit lately in the 60's and 70's and it works very well.
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Offline pfhlad0

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #222 on: March 20, 2015, 10:18:32 AM »
Understood. If #188 is the latest version, I guess I'll start there. Thanks.

Offline pfhlad0

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #223 on: March 20, 2015, 10:43:44 AM »
One more question. I read the thread that discusses a multi-temp ferment, but I couldn't understand it fully. If I'm using .25% ADY and want a 3-hour 71-degree (room temp) ferment, how long should it ferment in my 43-degree refrigerator?

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #224 on: March 20, 2015, 11:41:59 AM »
One more question. I read the thread that discusses a multi-temp ferment, but I couldn't understand it fully. If I'm using .25% ADY and want a 3-hour 71-degree (room temp) ferment, how long should it ferment in my 43-degree refrigerator?

That example takes you off the edge of the table, but you can still estimate it. Start at 0.25% ADY and 71F, you see it needs 5 hours. You then slide to the right until you find 2 hours (5 hours total minus 3 hours). In this case, it's off the right side of the chart, but you can tell it's pretty close to the edge - maybe two columns over. From there, you simply go up to 43F and see how many hours you need. Again, you will have to guess, but you can see it's dropping by about 5 hours in each column there on the right side, so maybe 20 hours or so.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline pfhlad0

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #225 on: March 20, 2015, 01:13:05 PM »
That's perfect! Thank you so much.

Offline pfhlad0

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #226 on: March 20, 2015, 01:21:42 PM »
I count the "1 hour bulk room-temp ferment after mixing but before putting into the refrigerator" as part of my 3-hour 71-degree ferment, right?

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #227 on: March 20, 2015, 01:59:00 PM »
I count the "1 hour bulk room-temp ferment after mixing but before putting into the refrigerator" as part of my 3-hour 71-degree ferment, right?

I'm not sure I understand. If you are saying you do  a 1-hour bulk followed by 2-hours in balls then into the fridge, then yes, that's how I would account for it.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline pfhlad0

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #228 on: March 20, 2015, 02:12:23 PM »
Well, sort of. I do a 1-hour bulk, ball then put in the fridge for 20ish hours, then 2 hours at room temp before I bake.

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #229 on: March 20, 2015, 02:21:49 PM »
That's totally different. I would look at that as pretty much all refrigerated or maybe 1 hour at room temp. I would consider the two hours at the end as part of the cold ferment because they are going to be pretty much cold for all of that time.
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Offline pfhlad0

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #230 on: March 20, 2015, 02:31:00 PM »
So when people do a combination of cold and warm ferment, the warm comes after mixing but before putting into the refrigerator? You mix it, let it rise for a few hours, put it in the fridge to slow down the process for a day or so, then take it out and let it come to room temp just so it's easier to open, not because it needs an additional rise. Correct?

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #231 on: March 20, 2015, 02:41:57 PM »
So when people do a combination of cold and warm ferment, the warm comes after mixing but before putting into the refrigerator? You mix it, let it rise for a few hours, put it in the fridge to slow down the process for a day or so, then take it out and let it come to room temp just so it's easier to open, not because it needs an additional rise. Correct?

Generally, yes, warm then cold. The only reason I can think of to do warm after cold is because you didn't get enough rise in the cold and needed to speed things up. And yes, it's easier to open warm, and it bakes up better too if you let the dough come up to room temp or at lease part of the way, IMO.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline pfhlad0

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #232 on: March 20, 2015, 02:44:26 PM »
OK, I think I'm good now. Thank you very much for your help.  :)

Offline stevehollx

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #233 on: March 22, 2015, 04:06:51 PM »
Craig, I have a simple iphone app (for free on the app store) for pizza calculations, and it currently has your sourdough calculations built into it.  I'd like to build in the capability for baker's yeast, too.

If you don't mind, can you share the actual formula that you are using to build the values in the spreadsheet?  I tried to reverse engineer the formula from the values in the spreadsheet, but can't figure out what nonlinear model you are using.

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #234 on: March 22, 2015, 04:57:59 PM »
Craig, I have a simple iphone app (for free on the app store) for pizza calculations, and it currently has your sourdough calculations built into it.  I'd like to build in the capability for baker's yeast, too.

If you don't mind, can you share the actual formula that you are using to build the values in the spreadsheet?  I tried to reverse engineer the formula from the values in the spreadsheet, but can't figure out what nonlinear model you are using.

It's not quite as straightforward as the SD calc. I also need to make a couple tweaks and post an updated table. Send me a PM with your email.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline David Esq.

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Steve's App (using Craig's sourdough data), is ZaCalc.  Not yet updated for instant yeast, but it is a simple way to predict the amount of starter to use based on fermentation variables. 

Offline mitchjg

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Steve's App (using Craig's sourdough data), is ZaCalc.  Not yet updated for instant yeast, but it is a simple way to predict the amount of starter to use based on fermentation variables.

FYI:  Craig and I collaborated on a simple, easy to use,  spreadsheet for the sourdough calculations.    is here:
https://docs.google.com/spreadsheets/d/1UEj7IApIauBjj_9d3jdWrbjOjnWu5FICcgAFZY6p8Oc/edit
You can download it as a google docs spreadsheet or use it as an excel spreadsheet.

Except for some initial tinkering, I never bothered to try to translate the commercial yeast version to a spreadsheet.  It seemed to me that the idea of the stages was less important and that the significant cool downs and warmups associated with cold ferments would make an attempt to "automate" a CF a bit shaky.  Using the table Craig made is very straightforward and seems more than sufficient (at least to me).
Mitch

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Offline David Esq.

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Baker's yeast quantity prediction model - please compare to your results
« Reply #237 on: June 07, 2015, 12:11:47 AM »
To each his own. The app is far faster to use in the kitchen or on the train when planning a dough. Not only is it easier to make entries on the phone using an app vs a spreadsheet but it lets you scale the ingredients based on the size and number of the pies you are making.
« Last Edit: June 07, 2015, 07:07:39 AM by David Esq. »

Offline mitchjg

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To each his own.

So long as they own an iPhone or iPad.
Mitch

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Offline David Esq.

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Or have an iPod touch. But, yes.  If you are to use an Apple App you will need an Apple device. Though I don't own my phone it is mine to use.

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