error). He recommends IDY simply because it’s easier to
store and work with, and boasts a longer shelf life. Compressed yeast must be consistently stored at 34° to 40°,
with performance dropping o; after two weeks, while
ADY must be activated in exactly 100° to 105° water
before adding to dough. “IDY is goof-proof,” he says,
“and has a one-year shelf life when unopened, so you may
save money if you buy it in bulk.”
Q: MOTHER AND STARTER YEASTS: ARE THEY
WORTH THE EFFORT?
A: Experts agree mother or starter yeasts can yield a fan-
tastic finished product, with enhanced flavor develop-
ment, but they’re certainly more work. Bright notes that,
generally, pizza doughs using a starter will be softer in
consistency (depending on the amount of starter added
to the dough). “Using starters will introduce greater vari-
ability to the day-to-day operation of the pizza process,
which may result in inconsistent mixing times, proofing
or rise time if the starters are not carefully controlled,”
Bright explains. “Controlling the yeast starter’s time of
fermentation and temperature is critical to consistent
processing, but, if done correctly and carefully, it can
contribute to a more flavorful crust.”
Lehmann says these labors of “motherly” love work
more easily in a small operation; when you’ve got five or
six employees making dough, consistency can easily slide.
He also sees starters being used in developing countries,
where cutting down on yeast purchases helps save on
costs. “Some swear by it,” Lehmann concludes. “Others
swear at it.”
Tracy Morin is PMQ’s senior copy editor.
“Some swear by [starter yeast].
esn't multiply in
e says. “Yeast
nal rate, but
Others swear at it.”
—TOM “THE DOUGH
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