Re: My trip to Naples and back

Quote from: TXCraig1 on Today at 11:18:50 AMAll other things, including workflow, being equal?

Oh yes, I’m very meticulous about it The workflow is mostly the same. Often, I make different doughs for various purposes side by side (separate containers for each dough), all baked roughly at the same time, fermented for the same duration, and with the same yeast %. The only real variable is dough weight, which does vary, though it’s usually less than 1kg, so that shouldn’t have a significant impact. FDT and temperatures are consistent, with all doughs fermenting side by side at RT. The formulas don’t differ drastically either, no sugar or other fermentation ‘accelerators’ or ‘inhibitors’, and the same amounts of DMP if it’s used.

I personally never gave much thought to adjusting yeast amounts based on hydration. If it does make a difference, it’s negligible. Tom’s comment quoted above pretty much confirms this.