Re: My trip to Naples and back

Quote from: Yuvalvv on Today at 11:02:07 AMI regularly make doughs with varying hydration levels, ranging from 55% to over 80%, and have never noticed a significant difference in fermentation rate within this range. I also never needed to adjust yeast quantities based on hydration, as this range provides sufficient biologically available water for yeast metabolism.

That said, when hydration drops below 50-55%, yeast activity does noticeably decrease due to limited water availability restricting metabolism.

Me too and recently i have made almost exclusively dough containing 70% hydro so when i lowered only the water of my recipe and the rise took so much longer, i blamed the water. But, temperatures vary often in the Frozenlands, so perhaps a colder night was the cause for the lack of rise coincidental just at the same time when i changed my recipe.