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Author Topic: Baker's yeast quantity prediction model - please compare to your results  (Read 171272 times)

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Offline mkevenson

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #180 on: October 03, 2014, 03:56:24 PM »
Thanks, Craig.
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Offline PrimeRib

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #181 on: October 28, 2014, 03:32:02 PM »
For different temperature fermentation stages, say 12 hours bulk at room temp (70f), followed by 2 days balled in frig (38f), do I sum the amount of yeast noted for each stage.  For example, 12 hours at 70f = 0.056% IDY, and 48 hours at 38f = 0.096% IDY (amount for 44 hours).  Do I sum these amounts to arrive at  0.152% IDY?  Thanks.

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #182 on: October 28, 2014, 04:05:09 PM »
For different temperature fermentation stages, say 12 hours bulk at room temp (70f), followed by 2 days balled in frig (38f), do I sum the amount of yeast noted for each stage.  For example, 12 hours at 70f = 0.056% IDY, and 48 hours at 38f = 0.096% IDY (amount for 44 hours).  Do I sum these amounts to arrive at  0.152% IDY?  Thanks.

Instructions here: http://www.pizzamaking.com/forum/index.php/topic,22649.msg230690.html#msg230690
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline PrimeRib

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #183 on: October 28, 2014, 04:28:10 PM »
Thanks, and for anyone else reading this, the short answer to my question is "No".  See the link in the immediately preceding post for instructions on calculating % yeast for multiple fermentation periods of different temperatures.

Offline Ben Holiday

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #184 on: November 09, 2014, 04:41:07 PM »
Hey Guys, sry for the stupid Question, but im from Germany and don't understand any word.

What is

ADY
IDY
CY
?
 :-[

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Offline jvp123

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #185 on: November 09, 2014, 04:43:33 PM »
Hey Guys, sry for the stupid Question, but im from Germany and don't understand any word.

What is

ADY
IDY
CY
?
 :-[

Active Dry Yeast
Instant Dry Yeast
Cake Yeast

check here for definitions in general ...  http://www.pizzamaking.com/pizza-glossary.html

 :D
Jeff

Offline Ben Holiday

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #186 on: November 09, 2014, 04:56:31 PM »
Thank you very much JVP :)

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Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #188 on: November 15, 2014, 12:16:32 PM »
Latest revision. This seems to be more in line with cold fermentation observations.
« Last Edit: November 15, 2014, 12:32:40 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline LordBacon

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #189 on: November 15, 2014, 12:36:01 PM »
Thanks Craig

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Offline jsaras

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #190 on: November 15, 2014, 01:05:55 PM »
Craig's made yeast his bitch.
Things have never been more like today than they are right now.

Offline mitchjg

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #191 on: November 15, 2014, 04:08:02 PM »
Latest revision. This seems to be more in line with cold fermentation observations.

Nice!  Thanks for putting the energy into this.  I don't do a lot of cold ferments but this looks much more in line in cold ferment land.  I think this will help a lot of folks.  - Mitch
Mitch

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Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #192 on: November 15, 2014, 08:50:10 PM »
Craig's made yeast his bitch.

There is a really bad joke in there someplace...  :-D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Omidz

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #193 on: December 10, 2014, 04:35:26 PM »
Craig. First off thanks again for putting this chart together. You don't even use Baker's yeast and here you are making it easier for everyone else. I have a yeast measurement question. I tried following your yeast dilution technique to get accurate measurements of very small amounts of yeast. But I shanked it and put 10 times more than I should have. I wanted to try again tonight. the amount I am needing is .01% with flour weight of 2 pounds. when I convert all this to grams here is what I come up with:

1. flour 907.184 (2 pounds)
2. Water 566.993 (62.5%)
3. Kosher Salt 27.21 (3%)
4. Yeast 90.7 milligrams (.01%)

Basically I'm trying your work flow in my new costco electric pizza oven to see how they come out.

the yeast is where I went wrong. So tonight I am going to dillute 1 gram with 99 grams of water and use 10 grams of the yeasty water. Does this seem accurate? 

Offline parallei

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #194 on: December 10, 2014, 05:23:01 PM »
Hi Omidz,

Craig doesn't seem to be on-line, so I'll give it a shot

If you want 0.01% yeast:  907*(0.01/100) = 0.091g yeast

If you add 1g yeast to 99g water you have 100g of solution.  Each gram of solution contains 0.01g yeast (1g yeast/100g solution = 0.01g yeast per g solution).  So, you'd need 9 g solution.  If you really want 0.01% yeast!

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Offline Omidz

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #195 on: December 10, 2014, 05:34:17 PM »
Perfect thank you. I knew that was the case but since I messed it up last night thought I would ask

Offline TXCraig1

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #196 on: December 10, 2014, 06:06:02 PM »
Thanks for helping with that Paul.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Jersey Pie Boy

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #197 on: December 11, 2014, 09:41:36 AM »
Just now saw the new model for CF..That's great, thanks Craig!

Offline Tampa

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #198 on: December 12, 2014, 11:54:50 AM »
In case others are using Cake Yeast (CY) - and are experiencing faster than predicted activity - I am as well.  The chart predicts that 0.15% CY at 55F will be ready in 43 hours.  Mine was ready at 12 hours.  I had similar results in an earlier batch as well.  Weight measurements were done with a jewelers scale (on a 4-doughball batch) and cooler temps were set digitally and verified by two other thermometers.
Dave

Offline Omidz

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #199 on: December 12, 2014, 02:35:15 PM »
Basically I'm trying your work flow in my new costco electric pizza oven to see how they come out.

The Costco pizza oven is going back. It's a fail.

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