Inmate Central Inmate Central, where civil and family-friendly discourse about off-audio topics (other than religion and politics) is welcome. |
|
In Reply to: RE: Pizza yeast. posted by pictureguy on October 28, 2020 at 00:16:22:
I gave up on using volume measurements due to the problem of lack of consistency. I'm currently playing with a crust recipe that I got from a chef working in Colorado. It looks suspiciously like a NYC dough recipe. If I use weights, I can scale up or down easily and have a reasonable expectation of results. That one is a 65% hydration recipe. I have another recipe that's 70% hydration that's quite similar to a flat bread focaccia recipe that I can easily make a larger batch of similar dough by simply maintaining the same ratio of ingredients.
Consider the flour unit, King Arthur All Purpose flour, to be 100% of base weight. The water is 70%, salt 2%, and yeast- instant dry yeast- is 1%. Assuming the use of the same ingredients and procedures, a 1 lb ball of dough will be almost identical to a 10 lb batch with a lot less head scratching for someone who doesn't work with dough on a daily or professional basis. I'm that head scratcher that uses the scale. Anyone else using the same ingredients and procedures can be reasonably assured of getting similar results.
This post is made possible by the generous support of people like you and our sponsors:
Follow Ups
- RE: Pizza yeast. - Postal Grunt 23:06:58 10/28/20 (0)