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Hmm - fear I have come unstuck already - used the stadler calculator and adjusted the fresh yeast to IDY giving less than a gram to 1.1kg of flour. Been in the fridge since wed night - not doing much - by contrast the ooni cold dough is more like 3g of IDY should I take it out now to try and get the yeast going more or have I fucked it ?
Sheppz-
Dough has so many variables. Hydration, proving time, quantities, temperature, flour etc. It really is best to stick with what you know when guests are coming and to experiment when it’s just for yourself.
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If it's doing nowt in the fridge, I'd make another dough as a backup, using the Ooni app for the measurements/timings. Hopefully the fridge dough will come to life with a bit more temp, but I wouldn't want to be stranded without any dough at all!
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That’s not a lot of yeast, you sure you did the maths right?
dancing james
Nef
chrisbmx116
its like he didn't even listen to my above speech on repetition ;-)