Comments on: A pizza adventure part II + new 24h dough recipe

By: Weekend Bakers

Weekend Bakers — Fri, 22 Mar 2024 11:46:05 +0000

In reply to NEILL. Thank you for sharing Neil, There is a 'rule' or a general suggestion in baking to multiply x 3 from dry to fresh yeast. Having said that, there is nothing like (personal) experience in baking to find out what works best for you and the given recipe. We have also worked with different amounts of fresh yeast for different recipes and normally, the richer the dough the more (fresh) yeast we use. I think your suggestion should work well for us too for this pizza dough recipe.

By: NEILL

NEILL — Fri, 22 Mar 2024 08:51:10 +0000

In reply to GailG. from my experience, double the weight (g) for fresh yeast: dry yeast. 2g. = 4g Fresh yeast

By: michael

michael — Sun, 24 Sep 2023 15:08:17 +0000

Thank you for this very useful post and table. Very happy to discover your blog.

By: Tony

Tony — Mon, 05 Jun 2023 05:36:39 +0000

Hi
Can you do a four hour Poolish at room temperature with 100% flour and 0.03g of instant yeast? And does it effect the amount of yeast needed for the final dough?

Thanks
Tony

By: Chris

Chris — Sun, 13 Nov 2022 21:02:11 +0000

First a question, then a hint, and then some feedback 🙂

The question: Do you have some pizza dough yeast-free?

The hint: It will be a good idea to create a category or a tag for “yeast-free” recipes. Many people are allergic to yeast, like me.

The feedback: From a fellow blogger, you are doing an awesome job. I love some recipes and the way you are explaining “the making”. I believe that a better categorization will help your site a lot. One example is the “yeast-free”, “gluten-free”, “wholemeal recipes”, etc. For me, it’s very hard to navigate around looking for specifics and your search option doesn’t help me much.
Without selling your soul, you can also monetize your site waaaaaaaaay better, in case you have any intention. I assume you don’t since there are no Ads either. In case you do, feel free to reach out. Might be able to help.

Cheers

By: Weekend Bakers

Weekend Bakers — Mon, 04 Apr 2022 06:53:51 +0000

In reply to Joe. We use the dough hook Joe!

By: Joe

Joe — Sun, 03 Apr 2022 22:37:02 +0000

which attachment do you use for the mixer, the paddle or the dough hook?

By: Cher

Cher — Fri, 07 Jan 2022 04:45:41 +0000

Hi, can I freeze the dough?

By: Chris Whlitelonis

Chris Whlitelonis — Thu, 14 Oct 2021 14:26:41 +0000

In reply to Simon. I would use 1/4 tsp. I always use that amount in my poolish whether I'm making three loaves of bread or six. If it's slow to rise take the dough out of the fridge.

By: Ashley Jones

Ashley Jones — Tue, 14 Sep 2021 14:52:00 +0000

I made this last night and it is delicious! Just wondering what is considered one serving for the nutritional information? Is that 2 prepared chicken breasts?
CrazyAsk

By: Simon

Simon — Tue, 24 Aug 2021 10:15:13 +0000

Researching for tips to make 25 pizzas. I plan on doing a poolish.

I have fresh yeast

How much yeast for 3500f of 00 flour? Would I add yeast to the poolish and not the ‘main dough’?

By: Nhung

Nhung — Sun, 22 Aug 2021 03:09:33 +0000

Hi! Can I do it after 1 or 2 hours instead of 24 hours? Device dough into 4 parts and leave to rest for 1 or 2 hours at room temp and use

By: GailG

GailG — Sat, 07 Aug 2021 13:09:43 +0000

Hi, in case you start answering comments again, I’d like to know how to convert this recipe using Active dried yeast instead of Instant yeast? Thanks in advance 🙂

By: Harold Burton

Harold Burton — Tue, 22 Jun 2021 09:50:47 +0000

recipe looks wonderful. i hope you don’t mind but i added this recipe to my site with working links to your page. can’t wait to try this one out!

Harold Burton

By: Menno

Menno — Mon, 31 May 2021 07:25:00 +0000

Dank voor het uitgebreide recept inclusief de gist formule. 2 vragen:
– bij sommige recepten zie ik dat ze eerst de bloem samenvoegen met water en het dan laten rusten voor 30 minuten. De zogenoemde autolyse fase. Hebben jullie hier ook ervaring mee?
– is het kritisch hoelang je het deeg laat rijzen voordat je het in de koelkast doet? Daar lees ik namelijk ook veel variatie in. Soms gaat het na 20 minuten in de koelkast, bij jullie recept na ongeveer 30 minuten en soms laat men het 2 uur rijzen. Ik heb de hoeveelheid gist afgestemd op mijn koelkast van 4 graden (vrij veel dus), het ongeveer een uur laten rijzen met als gevolg dat de pizzabollen enorm zijn gerezen nadat ze uit de koelkast kwamen, het deeg veel te elastisch was en ik er moeilijk een ronde pizza van kon maken.

By: Shaakirah

Shaakirah — Tue, 27 Apr 2021 08:34:28 +0000

Hello ! Ive followed all instructions but made a huge mistake i forgot to put my yeast in the dough , i only put it in after all the ingredients were already mixed in the machine for about a minute 🙁 carried on and did everything else I’ve left it to rise in Fridge ,its in the fridge for about 11 hours and the balls are not that much bigger does it still rise much more or has it flopped 🙁

By: Hélène Habets

Hélène Habets — Wed, 13 Jan 2021 18:18:52 +0000

Super recept! Gisteravond 20:00 u dit deeg gemaakt met 100% Manitoba meel (had geen ander) en 3 el olijfolie. Stretch & fold in de kom van de Kitchenaid. Koel weggezet. Vandaag om 16:00 u deeg uit de koeling gehaald, 30 min. op temp. laten komen. Geen deegroller nodig, deeg liet zich super uitrekken in de geperforeerde pizzavorm en rees in nog eens 30 min. prachtig. Mijn hetelucht oventje haalt nét de 170 gr.C. – en toch was de pizza in dik 20 minuten heerlijk knapperig, door en door. Dank voor het delen van julli kennis en ervaring.

By: Weekend Bakers

Weekend Bakers — Mon, 19 Oct 2020 14:35:59 +0000

In reply to Gage Parker. Thank you for this helpful addition. We sometimes forget how many people are challenged by what seem simple calculations. As shown by your own examples, it does not really matter in what order you do these calculation, first divide or multiply, the outcome is the same.

By: Gage Parker

Gage Parker — Fri, 09 Oct 2020 17:46:59 +0000

I like your yeast table and I am very interested in a source that would show the formula behind it. I think the math example might be helped with a slight edit or a pair of parenthesis.
“585 divided by 100 times 0.448 = 2.62 grams of yeast”
When I first tried the example on my calculator, it showed I needed 13 grams of yeast! My mistake was due to my assumption that transitivity would apply and I could multiply .448 by 100 and divide that into 585. More clear would be one of these:
(585 times .448) divided by 100
or
(585 divided by 100) times .448
or
Divide 585 by 100 and multiply the result by .448
or
Multiply 585 by .488 and divide the result by 100

By: Weekend Bakers

Weekend Bakers — Tue, 04 Aug 2020 12:04:49 +0000

In reply to Steve. Hello Steve, It is a simplified version of a spreadsheet we found on a pizza forum. We will add the link to the forum too.