Re: Why do I need so much IDY (compared to CY)?

Quote from: Jarl on Yesterday at 09:02:37 AMI looked it up and the Idun brand fresh yeast I use just so happens to be produced in Sweden. It is also the only brand sold here so I have nothing to compare it to. I would include that in the test if you can find it.

The chart was spot on for the batch I made last weekend.
1000g flour
620g water
30g salt
0,3g fresh yeast

The dough was 23c after mixing and the RT hovered between 24-25c. It was perfectly fermented after 27 hours. 19 hours bulk, 8 hours balled, all RT.

Cool, I don’t recognize the brand from the shelfs here in Sweden. If I find it I will absolutely test it together with the regular Swedish kronjäst. Can you see the name of the manufacturer?