Re: Tom Lehmann/Yuval cold fermented pizza dough

Quote from: Yuvalvv on Yesterday at 06:09:44 PMI’ll have to disagree. This calculator has been running for over a year (on my original, non-English website), with dozens of people using it daily and achieving great fermentation results, for both RT and CF.

You make many good contributions here. In a poll among active pizza makers here I don’t think 1.277% ADY for 24 hrs CF is going to get much support. The OP has shown what the result was long before all of the time elapsed.