Yeast

• Instant Dry Yeast (IDY): Doesn't require activation. Recommended amount is 0.17% - 0.5% of flour weight.

  • Can substitute in 0.5x IDY (by weight) for ADY.

  • Can substitute in 0.25x IDY (by weight) for fresh yeast.

• Active Dry Yeast (ADY): Requires activation. Recommended amount is 0.25% - 0.75% of flour weight.

  • Can substitute in 2.0x ADY (by weight) for IDY.

  • Can substitute in 0.5x ADY (by weight) for fresh yeast.

  • Active dry yeast is unstable and can be bad, so always activate it before use.

  • Always prefer Instant Dry Yeast over Active Dry Yeast.

• Cake/Fresh/Bakers Yeast: Recommended amount is 0.5% - 1.5% of flour weight.

  • Can substitute in 4.0x fresh yeast (by weight) for IDY.

  • Can substitute in 2.0x fresh yeast (by weight) for ADY.

• Brands

  • Saf-instant Red

    • For lean or low sugar dough (0-10% sugar/weight of flour).

    • Unopened shelf life: 2 years from date of production

    • When opened, it can be refrigerated up to 3 months, or frozen for up to 6 months.

    • When frozen, allow yeast to thaw for 45 minutes before use.

  • Fleischmann's Original Active Dry Yeast

    • One packet: 1/4 oz; 7 grams; 2 1/4 tsp. Enough for 1 Kg of flour.

    • One packet activation: 1 tsp sugar in lukewarm water (100-110 F) for 10 mins.

Flour

• Whole wheat flour

  • Whole wheat flour generally ferments faster than white flour.

  • Whole wheat flour absorbs more water than white flour, so add 4% (of the whole wheat flour weight) more water.

  • Whole wheat flour can have plenty of protien, but the other components in the flour can prevent the formation of long gluten strands. To help with the formation of long gluten strands and to get a better rise out of whole wheat flour you can add 2-3% (of the whole wheat flour weight) vital wheat gluten.

• 00 flour

  • Protein content: 10%

  • Hydration: 55% - 60%

  • Water absorption: low

  • Super fine grind. Good for traditional Neapolitan pizza with a super-crisp, airy, and delicate crust.

• Bread flour

  • Protein content: 12.7%

  • Hydration: 70% - 75%

  • Water absorption: high

  • Coarser grind than 00 flour. Produces stretchier, chewier breads than 00 flour.

• All-purpose flour

  • Protein content: 10.55 - 11%

  • Hydration: 65% - 70%

  • Water absorption: moderate

  • Coarser grind than 00 flour. Produces stretchier, chewier breads than 00 flour. Lower protien content means less bubble development than 00 or bread flour.

• Products / Brands

  • Antimo Caputo Chef's Flour

    • Protein: 13.5%

  • Capay Mills Sonora White Whole Wheat Flour

    • Protein: 13.71%

    • Ash: 1.52%

    • Falling Number: 512 seconds

    • Too dense to use as exclusive flour in pizza dough.

  • Central Millin Organic Artisan Bakers Craft

    • Protein: 11.5%

    • Ash: 0.60%

    • Type: Blend / Hard Red Winter Wheat

    • Flour Treatment: None

  • Gold Medal Unbleached All-Purpose Flour

    • Protein: 10.0%

    • 100 Calories / 30 Grams; 1,667 Caloris / 500 Grams

  • 365 Organic All-Purpose Flour

    • Protein: 10%

    • Sugar: 0%

    • Total Carbs: 77%

    • Fiber: 3%

    • Sodium: 0%

  • Bob's Red Mill Potato Flour

    • Protein: 6.7%

    • Sugar: 0%

    • Total Carbs: 84%

    • Fiber: 6.7%

    • Sodium: 0.02%

  • Zocalo Sweet Potato Flour

    • Protein: 7.7%

    • Sugar: 23%

    • Total Carbs: 77%

    • Fiber: 12%

    • Sodium: 0.13%

  • Arrowhead Mills Vital Wheat Gluten

    • Protein: 67%

    • Sugar: 0%

    • Total Carbs: 22%

    • Fiber: 0%

    • Sodium: 0%

  • Hayden Flour Mills White Sonora All-Purpose Flour

    • Protein: 10%

    • Sugar: 0%

    • Total Carbs: 75%

    • Fiber: 10%

    • Sodium: 0%

    • Ash: 0.85%

    • Moisture: 9.71%

    • Type: White Sonora Wheat / Hard Red Spring Wheat

References

• Traditional Oven: Yeast Conversion Calculator

Back to recipes