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extended fermentation full flavor

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dantortorici's picture

Extending fermentation with less yeast and more time

October 25, 2010 - 7:54am -- dantortorici

I've read somewhere that you can calculate extended rise time with the following:


 


amount of yeast for original recipe * rise time for original recipe = amount of new yeast * rise time for extended modified recipe


So for grams and minutes it might be something like:


5 * 60 =  new yeast * 120     where a doubling of rise time would use half the yeast at 2.5 gr.


 


My question concerns which rise time? I imagine it is bulk fermentation but does that mean that after shaping proof time would be same as original?

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