does leaving the pizza dough longer to ferment compensate for putting too low amount of yeast?
I don't have measuring cups or anything to measure how much dough:yeast ratio there should be. Is it okay to leave the dough for a longer period of time for lower amount of yeast to compensate?
Best Answer
In short and general: yes.
There is a dependency between the amount of yeast used and the required leavening time. However as a natural growing process it is not following a linear function but an exponential function to the basis of the Euler constant. But before doing an in-depth mathematical analysis of this problem, I would rather recommend to carefully watch your dough. As soon as it has roughly doubled in size it should be ready to use or to swap it in the fridge. In general long fermentation helps to develop more 'complex' flavours. I personally use for most of my doughs 2-2.5g of fresh yeast for 1kg of dough, let it rise for 4-5h on room temperature and another 20-44h in the fridge.
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What happens if I use too little yeast in pizza dough?
If you use too little yeast (within reason) they will take a long time to reproduce, eat, and blow up your stretchy proteins. They will be producing a lot of flavor during this period. This will generally taste good. If you use too much yeast (within reason) the yeast will act very quickly.Can you ferment pizza dough too long?
Yes, pizza dough will over ferment if we leave it for too long. What does this mean? Well the gas will bubble out so much that the dough may triple in size and spill over the container. This generally happens with more yeast.How long can you leave pizza dough to ferment?
The Short Answer: Three to Five Days.How long can you leave pizza dough to rise?
Are you wondering how long pizza dough can sit out for proofing before you start making your most awaited pizza? The answer is, that the rise time for pizza dough can be as short as 6-10 hours at room temperature and as long as 1-3 days (24-72 hours) in the refrigerator.PIZZA DOUGH 3 Best Fermentation Times 8h vs 48h vs 7days
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Answer 2
just a quick addenda - agreed with first post. However, even with a little yeast, left long enough the dough can go the other way, where the yeast multiplies sufficiently to eat all the nutrients in the dough and you're left with unrecoverable goo.
that said, one gram of dried yeast for a 500g of flour typical loaf, can happily sit out overnight for a 12 hour ferment to be ready to shape and bake in the morning. eg
Up the yeast to the more typical 7g and it would need to go in the fridge if it were to sit for that period. eg https://www.youtube.com/watch?v=SM5lZ9TICdk
in that last one - bakewithjack - is a vid of what happens when sourdough ferment goes too far to be recoverable - i'm sorry i couldn't find it quickly
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