Re: IDY and ADY conversion

True that the overall process can be imperfect with many variables that are difficult to control. That being said, I think that makes it all the more important to implement consistency procedures where possible, if it matters – particularly with something like yeast where it’s so easy and can have such a profound impact on repeatable results.

I think your posts makes some of my points above. For example, the margins of error when using CF are huge and differences in yeast may be completely insignificant in many cases – even on small batches. This is the key benefit of CF – it’s a really easy and foolproof way to make a good or even great pizza. You also give an example of a short fermented dough which I also noted above as not being particularly sensitive to yeast quantity.

Where yeast quantity can be critically important is on longer-fermented RT doughs, where a fraction of a gram of yeast might cause you to miss your service window by hours and leave you with an under fermented dough or maybe have an ov…