Re: Baker’s yeast quantity prediction model – please compare to your results

I’m trying to figure out what I’m missing here, because the amount of IDY recommended seems way lower than I’d expect. For example, Charlie Anderson’s NY recipe calls for 0.5% IDY. That’s so much yeast it’s off this chart. He does 1-3 hours RF, plus 2-3 days CF.  According to this chart, it looks like it would be over-proofed before the RF is even done. Is there something I haven’t considered here? Thx

0.5% IDY with ~1h RT+24h is something I do somewhat frequently. I doubt pushing it out to 2-3 days would be a big problem. If I planned for 2-3 days, I’d probably drop the yeast to 0.3%. One of many challenges with the table or any fermentation prediction tool is that when CF is employed, the margins of error get huge. A formula that is predicted for 24h may very well at 36h, 48h, 60h, 72h… Workflow also play a role as does the formula….