yeast quantities for timed doughs
Does anyone have a chart for the amounts of yeast required for the different bulk fermentation times . i have this one that i converted from my old tech school notes it was based on lbs of yeast to a bag of flour (150lbs). This was fresh compressed yeast
it is over 50 years old
originally appearing like this
dough time 8 hours = 1lb per bag
7 hours =1.25lb per bag
6 hours = 1.5 lb per bag
5 hours =1.75 lb per bag
4 hours = 2 lb per bag
3 hours = 3 lb per bag
2 hours = 4 lb per bag
1 hour = 8 lbs per bag
This was way back before instant bread improvers were on the scene.
from those figures i have refined it for use with home size doughs and expressed for use in Bakers percentages in relation to the flour I have also added a column for dried yeast but allowed for Half the amount of compressed yeast although some think it should be a third Happy to her others thoughts and suggestions and especially if its compared to your bakes.
compressed yeast quantities required for timed doughs
|hours dough time||ozs per bag 2400||fraction||yeast %||YEAST%|