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Author Topic: Baker's yeast quantity prediction model - please compare to your results  (Read 203565 times)

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Offline frankie_knuckles

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The dough is holding up nicely right now after balling at the 3 hour mark. Here's the recipe:

500g Marino Manitoba Bio (13% protein)
61% Water
2% salt
.052% ADY


Here's the pizza!  It turned out so well considering I balled it later than I was supposed to and had to change plans (park beers for Saint-Jean-Baptiste Day!)
 and started to open up the pizza about an hour earlier than I had made the recipe for.  This was obvious in that the final of the four pizzas opened up and turned out the best.  Thanks Craig. What an excellent chart.  I will definitely try out 24hr and 48hr batches in the next week.

This one had spicy Calabrese,  mushroom, sweety drop peppers (peru) and basil.

Frank
« Last Edit: June 24, 2020, 05:48:02 PM by frankie_knuckles »

Offline skzbr

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Instructions: https://www.pizzamaking.com/forum/index.php?topic=22649.msg230690#msg230690

I swear I tried to understand, but I didn't understand!
Using only a set temperature and time, ok, it's easy, just cross the table and choose the amount of yeast.

But it goes for multiple times, I didn't understand your example, sorry for my stupidity  ;D ??? ???

Could anyone explain to me with the example I gave? or some other?

Offline gdepozsgay

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #522 on: August 02, 2020, 11:15:21 AM »
EDIT: The latest yeast quantity prediction model can be found at Reply 188 at http://www.pizzamaking.com/forum/index.php/topic,26831.msg349349.html#msg349349; for a version of the chart with the yeast percents stated out to three decimal places, see Reply 202 at http://www.pizzamaking.com/forum/index.php?topic=26831.msg355933#msg355933; for a further expanded version, see Reply 399 at https://www.pizzamaking.com/forum/index.php?topic=26831.msg511590#msg511590; for a 48-hour chart, see Reply 406 at https://www.pizzamaking.com/forum/index.php?topic=26831.msg511818#msg511818; beyond 48 hours, see Reply 202 at https://www.pizzamaking.com/forum/index.php?topic=26831.msg355933#msg355933

The model works the same way as my sourdough starter predictive model (http://www.pizzamaking.com/forum/index.php/topic,22649.0.html) except it's for baker's yeast (ADY, IDY, and CY). It's still in the developmental stages, so please don't rely on it yet.

What I'm hoping you will do at this point is tell me where the predictions differ from your proven results. For example, it predicts 0.05% (0.048% column on the chart) IDY fermented at 70F will take 12 hours. Maybe you've done something similar, and it only took 8 hours - please post what you did - your yeast%, temperature(s), and time(s), so I can fine tune it.

Thanks in advance.
Is this the latest version of the calculator? I printed out one that is stated to be more in line with cold fermentation but can't find it in the posts here. The other problem is that when printed out it is too blurred to read. Is there a clear version that is legible when printed? 

Offline gdepozsgay

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Re: Baker's yeast quantity prediction model - please compare to your results
« Reply #523 on: August 02, 2020, 01:10:39 PM »
Thanks. I found it and solved the reading problem.

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