Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
Like it or not, a little math can be handy, whether you need to resize those embedded videos (cross-multiplying!), or bake a loaf of bread.
Last month, a Year in Bread posted a mathematical formula for cold fermentation that was located in the comments section of The Fresh Loaf. Specifically, determining how much yeast you should use when adapting from warm to cold.
Why use cold fermentation when you can throw those little yeasties into some warm water and get started pronto? As Year points out, cold fermentation is a longer and slowing process that allows flavors to fully develop. Beth described in an earlier post: "Normally, with bread rising at room temperature or warmer, these sugars [from broken enzymes in the dough] are gobbled up by the yeast so you only get a hint of those flavors in the resulting bread." With cold fermentation, they don't eat, and the flavors remain in-tact.
To figure out how much yeast your cold fermentation needs, you figure out how long you want to ferment the yeast, and divide that number into the original amount of yeast called for in the recipe multiplied by the original fermentation time. Yes, the fermentation takes extra time, but when you can plan how much time and when it's ready, it's not any more difficult than immediate satisfaction.
New Fermentation Time
LOOK: Amazing Underwater Photos Of Dogs
Broke Stars: 11 Celebrities Who Went Bankrupt
Jane Seymour's Modest And Modern Style
Social Security Is Failing Even Faster Than We Thought
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Janice Dickinson's Outrageous Style
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Ford's clever Sports Illustrated Swimsuit ad features phantom model
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
Trace Adkins Reunites With College Crush, 30 Years Later
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
PHOTOS: Model Falls At Dennis Basso Show
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Nick Cannon Hospitalized: Star Reveals New Serious Health Condition
Woman's Dead Fiance Is Behind Her Disappearance: Cops
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Denise Richards' Casual Style
Stonehenge Mystery Explained By Sound Illusion, Archaeologist Says
Best In Show Winner Declared
WATCH: Saint VaLINtine Hits Game-Winning Shot
WATCH: Clinton Aides Open Up About Lewinsky Affair
PHOTOS: Just In Time For Carnival, A Beginner's Guide To Rio
Gym Teacher Arrested For Relationship With Student
PHOTOS: Cute Overload?
WATCH: Amazon Withholds Money From Blooming Florist
LOOK: The Last Of The Cave People
WATCH: Nancy Grace Defends Her Controversial Comments About Whitney Houston
Honduras Prison Fire Kills At Least 300 Inmates
Scuba Diver Had Motive To Drown Wife On Honeymoon, Prosecutor Says
NUDE ON TAPE: 300-Pound Man Strips, Steals Socks At Walmart
Hidden In The Open: A Photographic Essay Of African-American Male Couples
PHOTOS: Is This Banned Ad Too Sexy?
3-24-2009 @12:41AM Casey said... So, I think that formula is being incorrectly applied here. It's to be used for doughs at constant temperatures, meaning the temperatures for the original and the new fermentation times have to be the same.
Colder temperatures increase the fermentation times just as less yeast does, and yeast activity essentially stops below 40 degrees. So for cold fermentations I believe the amount of yeast does not need to change.
Reply