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Author Topic: Fresh yeast percentage for NP dough  (Read 286 times)

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Offline JohnnyPizzen

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Fresh yeast percentage for NP dough
« on: November 21, 2019, 09:20:03 AM »
Hello,

I usually use 1g of fresh yeast per 1kg of dough.

How much of fresh yeast would you recommend for Neapolitan dough ?

Especially for a 24h CT fermentation.

« Last Edit: November 21, 2019, 09:28:16 AM by JohnnyPizzen »

Offline TXCraig1

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Re: Fresh yeast percentage for NP dough
« Reply #1 on: November 21, 2019, 12:10:00 PM »
For a 24h CF, I'd use about 1.4-1.5%, but I keep things pretty cool, and your workflow could have a significant effect.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline JohnnyPizzen

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Re: Fresh yeast percentage for NP dough
« Reply #2 on: November 23, 2019, 05:33:48 AM »
Thank you TXCraig ! What about a 24h RT ? (a mid-range temperature between 17 and 24°C)

Offline Yael

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Re: Fresh yeast percentage for NP dough
« Reply #3 on: November 23, 2019, 07:21:11 AM »
Woaw, 1.5%? :o
We usually use 0.3~0.5% CY for CF (24-48-72H...), although with 1.5% the dough will be at its sweet spot faster than with a lower amount of yeast at RT after CF...  :-\ I'll have to try.

For 24H RTF amounts will be much lower though, maybe 0.06~0.1% depending on your T° (you can check Craig's chart on the forum).
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Offline TXCraig1

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Re: Fresh yeast percentage for NP dough
« Reply #4 on: November 23, 2019, 07:25:26 AM »
I use 0.5% IDY for a 24 hour CF. 1.4-1.5% was an estimated conversion.  My guess is that our workflows are rather different.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Gene in Acadiana

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Re: Fresh yeast percentage for NP dough
« Reply #5 on: November 23, 2019, 12:08:27 PM »
Craig and others who've used both extensively: Is there any noticeable difference in the results between using IDY and fresh yeast, with all else being equal?

Offline JohnnyPizzen

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Re: Fresh yeast percentage for NP dough
« Reply #6 on: November 23, 2019, 02:47:20 PM »
Are percentages just about the flour amount or the total dough weight ?

Offline Yael

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Re: Fresh yeast percentage for NP dough
« Reply #7 on: November 23, 2019, 10:09:16 PM »
Craig and others who've used both extensively: Is there any noticeable difference in the results between using IDY and fresh yeast, with all else being equal?

If both are correctly and adequately dosed, there is no difference. Just notice that some IDY may contain little amounts of ascorbic acid or glutathion, thus giving a different result than CY.

Are percentages just about the flour amount or the total dough weight ?

Flour amount
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Offline JohnnyPizzen

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Re: Fresh yeast percentage for NP dough
« Reply #8 on: November 25, 2019, 07:09:06 AM »
Thank you Yael  :chef:

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