Amount of Fresh Yeast for Master Dough Recipe


I am going to make master dough but have a question. The Pizza Bible recommends using fresh yeast 2 or 3 times as much as active dry yeast.

If I make dough with 453 grams flour, I am supposed to use 4.2 grams fresh yeast and if I make dough with 8,000 grams flour, I am supposed to use 77 grams fresh yeast. Is that yeast level not on the very high side for 2 days cold fermentation? Or did I calculate that wrong?

marlboro man
posted almost 3 years ago

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The Master Dough With Starter recipe calls for 2.2 grams of active dry yeast. If you're using fresh yeast and you double the weight (instead of triple), you would use 4.4 grams for 453 grams of flour.

If you scale the recipe up to 8,000 grams of flour, you'd need 77.7 grams of fresh yeast. The Baker's Percentages Chart on page 302 of The Pizza Bible is very handy for this type of scaling.

Remember though, everything is in percentages on this chart, so if you see "salt" listed as "2", divide that number by 100, to get 0.02. Then multiply 0.02 and the gram weight of the flour. In the case of 8,000 grams, you'd use 160 grams of salt (8,000 * 0.02).

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Raj Irukulla admin
posted almost 3 years ago


I normally use 0.25% or 0.4% comperessed yeast for use after 2 or more days in the cooler. 77.7 grams yeast level calculates out to 0.97215 which i think on the very high side???

marlboro man
posted almost 3 years ago


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