Hi all, I´ve just started an experiment to test the prediction model for a bake tomorrow night, will report back.
Notes:
- I am using cake yeast, I have to create a solution since my scale´s minimum weight is 1g, so I am dissolving 1g cake yeast into 99g water.
- I used 80% of the yeast % provided in Craig's chart, since I live in Bogotá which is more than 8000ft of altitude, so less yeast for me.
- Room temp is 68F, so the amount of CY would be 0.075%, adjusted to 0.06% due to altitude, 20% less
For 6 balls, and a 29h rise I'm using:
Flour (100%): 988.76 g
Water (64%): 632.81 g | Adjusted: 632.81 – 58.4g = 574.4g
CY (0.06%): 0.59 g | 58.4g solution
Salt (2.8%): 27.69 g
Hope this works!
C