Re: How accurate is PizzApp for yeast percentage?

Quote from: nanometric on Yesterday at 09:05:06 AMhave you read this thread?

https://www.pizzamaking.com/forum/index.php?topic=22649.msg230690#msg230690

In my situation (4000′ altitude) I found Pizap over-yeasty. If you prefer to use Pizap, you’ll need to experiment (rigorously) to determine whether it works as-is in your situation, or to find a usable multiplier for your fermentation conditions. 

This talks about starter %. I don’t use a starter, so not sure if it’s relevant to me… unless I’m being a little slow on this?