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How much yeast to add when doubling/tripling a pizza dough recipe?
I've got the following pizza recipe from www.pizzarepipe.org.uk:
* 350g strong white plain flour
* 7g easy blend yeast sachet
* 2 tablespoons olive oil
* 225ml (8 fl oz) milk (or water)
* optional – teaspoon of sugar or honey
* optional – 1/2 teaspoon of salt
* optional – 1/2 teaspoon of black pepper
When I do it, I use one sachet of ASDA fast action yeast, which are 6g. I need to know, when I'm making double or triple or more, do I do the same to the yeast? What ratio do I need to work with? Is there a rule? I need someone who know's they're stuff to give me the low-down.
Cheers
Kieron
When I was at school, many moons ago, we covered yeast in a science class and made bread!
The teacher said, you do not need to add more yeast as this changes the taste rather you add more sugar and ferment longer.
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