how much yeast

If I'm going to make dough this morning for a pizza tonight but didn't have time to do a longer bulk ferment and need a decent fermentation time (7-8 hours), what percentage of yeast is good for a slow, room-temp fermentation???

P.S. I can't do a cold ferment because I won't be home in time to get the dough out of the fridge early enough for it to warm up. So, I'm stuck doing the ferment at room-temp (72 F).

Thanks :)

Tory Glenn
posted about 2 years ago

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Well, what does the rest of your formula look like?

I'd start with perhaps 0.2%, maybe even less. It's hard to say since we don't know much more.

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Mike K.
posted about 2 years ago

Yes, I was going for a percentage. Thanks.

- Tory   about 2 years ago

The dough dr. calls for a reduction of the yeast in the original recipe to 1/3 when going from CF to room temp. I don't know how accurately that accounts for time, so I imagine that's just a place to start experimentation. Let us know how things work out.

Don't tell anyone, but I sometimes take my dough to work w/me and leave it in the fridge there :-). I just leave it in plastic shopping bag, so it looks like everyone else's lunch! I just take it out at the end of the day a little before I leave, et voilà!

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Maria .
posted about 2 years ago

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