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Is there an established method to calculate/model how active dry yeast affects rise time? For example, if I have a recipe and I want to double the rise time by adjusting the amount of yeast, how can I figure that out? I'd love to see something that can account for differences in other variables (e.g. temperature), but it would still be helpful to see something that holds those constant. I understand there's more important things to focus on to improve my breadmaking but this is of interest to me. e: vvvv yep, that's relevant and looks like the best there is. Thanks! Pengwin fucked around with this message at 23:05 on Mar 17, 2020 |
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Mar 17, 2020 19:37
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| # ¿ Jun 1, 2024 03:24 |
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