I think my frozen yeast is dead. Is there any saving this dough? It was supposed to be 70% 2.7%salt 24hr ferment, this is after 24hrs RT. she’s just deflated. 😔
I think my frozen yeast is dead. Is there any saving this dough? It was supposed to be 70% 2.7%salt 24hr ferment, this is after 24hrs RT. she’s just deflated. 😔
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cheechmeruu
Recipe; For 4 balls – 220-230g each 500g Caputo nuvola 350g water 1.1g yeast ( i even put a bit extra, should calculate to about .5g ) 15g salt
I’ve also never done a batch this small. Normally I’m making anywhere from 12-30 balls in a batch and never had this problem.
and_dont_blink
Is it cold where you are?
uomo_nero
>11. Can I Freeze Yeast? > >It depends. You have to understand how yeast works. It’s not exactly the yeast cell itself which converts sugar into ethanol and carbon dioxide, it’s the enzymes of the yeast that do this job. Even if the yeast cell is dead, the enzymes are still there to convert the sugar. BUT a dead yeast cell is not able to replicate itself anymore. This is important to know when it comes to fermenting pizza dough or dough in general. > >The fermentation process relies on the replication of the yeast, which allows us to use very little because, well, it gets more due to replication. However, this is not that important if you use high quantities and if the leavening time is just 1-2 hours where the yeast barely wouldn’t have the time anyway for replication. > >Fresh yeast is 70% water. When water freezes it forms crystals. Those crystals might puncture the cell membrane and cell wall of the yeast and kill it. Dry yeast contains almost no water, therefore the effect would be less dramatic.
Keep this batch and use it anyway. The first batch I ever made for a 72 hr ferment looked deflated and I thought it was ruined. Ended up the most airy/poofiest crust I had.
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Hello /u/cheechmeruu!
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Recipe;
For 4 balls – 220-230g each
500g Caputo nuvola
350g water
1.1g yeast ( i even put a bit extra, should calculate to about .5g )
15g salt
I’ve also never done a batch this small. Normally I’m making anywhere from 12-30 balls in a batch and never had this problem.
Is it cold where you are?
>11. Can I Freeze Yeast?
>
>It depends. You have to understand how yeast works. It’s not exactly the yeast cell itself which converts sugar into ethanol and carbon dioxide, it’s the enzymes of the yeast that do this job. Even if the yeast cell is dead, the enzymes are still there to convert the sugar. BUT a dead yeast cell is not able to replicate itself anymore. This is important to know when it comes to fermenting pizza dough or dough in general.
>
>The fermentation process relies on the replication of the yeast, which allows us to use very little because, well, it gets more due to replication. However, this is not that important if you use high quantities and if the leavening time is just 1-2 hours where the yeast barely wouldn’t have the time anyway for replication.
>
>Fresh yeast is 70% water. When water freezes it forms crystals. Those crystals might puncture the cell membrane and cell wall of the yeast and kill it. Dry yeast contains almost no water, therefore the effect would be less dramatic.
​
[FAQ](https://www.reddit.com/r/neapolitanpizza/comments/h8llnp/frequently_asked_questions_neapolitan_pizza/)
Keep this batch and use it anyway. The first batch I ever made for a 72 hr ferment looked deflated and I thought it was ruined. Ended up the most airy/poofiest crust I had.