Integraoligist
New member
Been testing dough recipes out for my new shop and yesterday I made a 1 - 4# batch…
Weighted each ball at 1# (making 4 balls), and in the same dough bin I put 2 balls at one end, the other 2 I put at the opposite end but coated then in veggi oil.
Today I take a look at them and the oil covered balls are about 25% larger than the non-oiled.
Did the coating of the oil help activate the IDY yeast MORE than the non-oiled?
Why is this?
Weighted each ball at 1# (making 4 balls), and in the same dough bin I put 2 balls at one end, the other 2 I put at the opposite end but coated then in veggi oil.
Today I take a look at them and the oil covered balls are about 25% larger than the non-oiled.
Did the coating of the oil help activate the IDY yeast MORE than the non-oiled?
Why is this?
Last edited: