Pizza Today - July 2021 - 22

yeast before adding it to your batch of
dough. This coating of yeast cells also
slows down the activity, thus delaying
the fermentation process (which is another
reason why some people tend to
use more active dry than instant).
Instant yeast has a thinner coating
of dead yeast cells, which means it dissolves
faster and starts working faster.
But there is such a thing as too much
yeast. During the rising process, yeast
eats sugar and then produces C02,
alcohol and other acids as a byproduct.
If there is too much yeast in a dough,
too much alcohol is created and can
weaken the gluten structure and produce
a dough that does not rise well.
Both instant and dry active are shelf
stable, and if stored in a dry, airtight
container it can last upwards of a year
in the freezer.
Fresh yeast is a slurry of yeast and
water that is compressed into a block
resembling the consistency of feta
cheese and is normally tan in color.
Since it is alive, fresh yeast is extremely
perishable and must remain in a cold
refrigerated state. If the color is whiter
than tan or brown and it is brittle in
consistency or moldy then it will be
unsuitable for use. Since fresh yeast is
mixed with water, more fresh yeast, up
to three times as much, will be needed
in a batch of dough if substituting for
dry active or instant.
Sourdough, or levain, is a way of
harnessing the natural yeasts in your
environment. Creating a sourdough
can take up to five to seven days and
requires a strict feeding schedule.
Once your sourdough has a routine,
you will be better able to control the
consistency of your final product. Using
a sourdough can add an immense
amount of flavor to any recipe but can
be very temperamental if conditions
change and you are unsure of how to
adapt. There are lots of resources out
there that can help with how to get
a sourdough going as well as how to
maintain it. There are also pizza makers
like Audrey Kelly in Boulder, Colorado,
and Will Grant in Seattle, Washington,
that use a sourdough in their operations
and are a wealth of knowledge on the
subject.
Determining which type of yeast
you want to use is the first step.
How much to use is a complex question.
When you want to bake your
dough and what your temperatures and
conditions are going to be determine
how much yeast you should use. Yeast is
most active in a warm environment and
begins to die around 120 F.
To help better predict how much yeast
you will need, there are charts available
online that can help you.
22 / PIZZATODAY.COM / JULY 2021

http://www.mfgtray.com http://www.mfgtray.com http://www.PIZZATODAY.COM

Pizza Today - July 2021

Table of Contents for the Digital Edition of Pizza Today - July 2021

Commentary
Digital
Conversation
Mikes Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinatitons
3rd Party Delivery or DIY
Hiring, Training Managers
A Food Cost Perspective
Sandwich-Inspired Pizzas
Fine Dining Pastas
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - July 2021 - CT1
Pizza Today - July 2021 - CT2
Pizza Today - July 2021 - Cover1
Pizza Today - July 2021 - Cover2
Pizza Today - July 2021 - Commentary
Pizza Today - July 2021 - 4
Pizza Today - July 2021 - 5
Pizza Today - July 2021 - 6
Pizza Today - July 2021 - 7
Pizza Today - July 2021 - Digital
Pizza Today - July 2021 - 9
Pizza Today - July 2021 - Conversation
Pizza Today - July 2021 - 11
Pizza Today - July 2021 - Mikes Monthly Tip
Pizza Today - July 2021 - 13
Pizza Today - July 2021 - Man on the Street
Pizza Today - July 2021 - 15
Pizza Today - July 2021 - Building Blocks
Pizza Today - July 2021 - 17
Pizza Today - July 2021 - Tony's Trending Recipe
Pizza Today - July 2021 - 19
Pizza Today - July 2021 - Knead to Know
Pizza Today - July 2021 - 21
Pizza Today - July 2021 - 22
Pizza Today - July 2021 - 23
Pizza Today - July 2021 - Destinatitons
Pizza Today - July 2021 - 25
Pizza Today - July 2021 - 3rd Party Delivery or DIY
Pizza Today - July 2021 - 27
Pizza Today - July 2021 - 28
Pizza Today - July 2021 - 29
Pizza Today - July 2021 - Hiring, Training Managers
Pizza Today - July 2021 - 31
Pizza Today - July 2021 - 32
Pizza Today - July 2021 - 33
Pizza Today - July 2021 - A Food Cost Perspective
Pizza Today - July 2021 - 34A
Pizza Today - July 2021 - 34B
Pizza Today - July 2021 - 34C
Pizza Today - July 2021 - 34D
Pizza Today - July 2021 - 34E
Pizza Today - July 2021 - 34F
Pizza Today - July 2021 - 34G
Pizza Today - July 2021 - 34H
Pizza Today - July 2021 - 35
Pizza Today - July 2021 - 36
Pizza Today - July 2021 - 37
Pizza Today - July 2021 - 38
Pizza Today - July 2021 - 39
Pizza Today - July 2021 - Sandwich-Inspired Pizzas
Pizza Today - July 2021 - 41
Pizza Today - July 2021 - 42
Pizza Today - July 2021 - 43
Pizza Today - July 2021 - Fine Dining Pastas
Pizza Today - July 2021 - 45
Pizza Today - July 2021 - 46
Pizza Today - July 2021 - 47
Pizza Today - July 2021 - Preferred Supplier
Pizza Today - July 2021 - 49
Pizza Today - July 2021 - 50
Pizza Today - July 2021 - 51
Pizza Today - July 2021 - 52
Pizza Today - July 2021 - 53
Pizza Today - July 2021 - 54
Pizza Today - July 2021 - 55
Pizza Today - July 2021 - Product Showcase
Pizza Today - July 2021 - 57
Pizza Today - July 2021 - Pizza Today Yellow Pages
Pizza Today - July 2021 - 59
Pizza Today - July 2021 - 60
Pizza Today - July 2021 - 61
Pizza Today - July 2021 - 62
Pizza Today - July 2021 - 63
Pizza Today - July 2021 - The Marketplace
Pizza Today - July 2021 - 65
Pizza Today - July 2021 - 66
Pizza Today - July 2021 - 67
Pizza Today - July 2021 - 68
Pizza Today - July 2021 - 69
Pizza Today - July 2021 - 70
Pizza Today - July 2021 - 71
Pizza Today - July 2021 - 72
Pizza Today - July 2021 - 73
Pizza Today - July 2021 - Expo Spotlight
Pizza Today - July 2021 - Cover3
Pizza Today - July 2021 - Cover4
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