## Fermentation Calculator Instructions

This dough fermentation calculator (yeast calculator or dough rise calculator) is fairly self explanatory. Select a yeast type and concentration and a starting temperature. The dough calculator will indicate how many hours REMAIN for full rise (fermentation).

The dough rise calculator can easily accommodate multiple stages. If you select a rise time that does not result in full fermentation (full rise) the calculator will show an additional fermentation stage row. Up to different rise stages can be set.

## About this Dough Rise Tool

First and foremost, this dough rise calculator is based on the hard work and research by TXCraig1 over at the pizzmaking.com forums. Craig’s Baker’s Yeast Quantity Prediction Model was used as both a data source and informational resource that are the foundation of this tool.

I took the Baker’s Yeast Quantity Prediction Model chart that Craig published and charted each temperature and concentration relationship (time in hours). I then accurately fitted an equation to each curve. This calculator uses those equations to interpolate any value in the chart.

Multi-step fermentation is a bit more complex. Craig’s chart is also useful in this regard. This calculator solves multi-stage fermentation using the same logic that Craig describes in the original thread.

While Craig’s data and chart were used as the basis for this dough calculator and are part of the public domain, the equations derived from the data and application of said equations are my work. Please don’t ask, they are not available or for sale.

Any plans to do the sourdough version?

Maybe one day – That model is a bit different and somewhat harder to implement.

It should be pretty straight forward to add the sourdough variant.

Thank you for the response.

For known yeasts, the calculable activity for a broad range of temperatures and concentrations allow for a wide range of (predictable) fermentation options. For SD, the calculable temperatures and somewhat unpredictable concentrations result in a much smaller dataset where reliable predictions can be made. Therefore, the SD calculator would be of extremely limited use due to the unpredictability. One or more steps on the edge of the predictable range would generate erratic results, even if they appeared to be valid. Please see here for a brief in context conversation: https://www.pizzamaking.com/forum/index.php?topic=22649.440