Re: IDY and ADY conversion

It may or may not matter. In general, the smaller the batch, the warmer the temp, and with RT fermentation, the longer the ferment, the more it’s going to matter. For restaurant quantity formulas, it may never matter. For the home pizza maker making a few balls for a RT ferment, it absolutely matters.

Where 2.8g vs 2.1g may only be a 0.7g difference, it’s also a 33% difference.

I’m not arguing, but trying to learn and I think others here would also benefit from this discussion. I agree that precision is a desirable goal, but it seems like some are trying to bring precision to something that is imperfect.

I generally make what would be considered small batches. One to two pizzas. When I started out I used the Dough Doctor’s often recommended 0.375% IDY for a 24 hour cold ferment. I also have used 0.5% for the same. Both work well despite the huge difference in quantity and despite “24 hours” really meaning 22 to 28 hours….