As a passionate baker of Neapolitan pizza and sourdough bread, I know how crucial timing is to achieving the ideal crust and flavor. However, I always struggled to find an online tool that could estimate fermentation times reliably. That’s why I created fermentation-calculator.com, a project born out of my need to simplify the complex variables involved in dough fermentation.
The tool is designed with empirical measurements in mind, considering the default starting point of 2 hours with 7 grams of yeast for 500 grams of flour. From there, it uses exponential calculations to adapt to changes in variables like water temperature, room temperature, and yeast quantity. While this isn’t a perfect science (fermentation depends on many factors like flour type, humidity, and yeast strain), it serves as a handy guide for bakers.
Initially, the calculator only worked with yeast-based recipes, but after receiving valuable feedback from users, I added support for sourdough fermentation. This update made the tool even more versatile and accessible for bread enthusiasts.
I’m currently planning to add a feature for cold fermentation, which allows dough to be stored in the fridge to delay baking times. While refrigeration is not part of the traditional Neapolitan pizza-making process (as outlined by the AVPN guidelines, which I’ve read thoroughly), it’s a modern adaptation that can be helpful for home bakers.
Fun fact: Did you know that household refrigeration only became common after World War II? That’s why traditional recipes always relied on room-temperature fermentation. It’s a fascinating blend of history and baking science!
If you’re curious or need help with your dough timing, check out the site here: www.fermentation-calculator.com
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