Hi , just wondering, when using dried active yeast, For how long will the dough mixture keep for, before one needs to use it??
It all boils down to how much (per weight) is the ratio of yeasts to flour. Most baker recommend 1-2% yeast (yeast to flour weight). So, a dough that has 100g flour, 65grams water, should have 1-2 grams yeast (1/3 - 2/3 teaspoon). typically, a dough with so much yeast, will ferment for upto 3 hours if all ingredients are at room temperature. If you plan to use the dough later, refrigerate it, otherwise the dough will be overfermented and will be spent. Using a spent dough results in a bread that is dense, ill flavored, and ill colored.
Thanks for your advice. I used your ratios for my second attempt aswell.... impressed myself :)