How the Dough Rising Calculator Works
This tool helps you determine the correct amount of yeast and the estimated rising time for your dough, accounting for yeast type and ambient temperature. It is designed for pizza, bread, focaccia, and all leavened products.
Yeast Proportions
The amount of yeast depends on the type used and the time available:
- Fresh yeast (cake yeast): 2-3% of flour weight for 1-3 hour rises. A 0.6 oz (17 g) cake covers about 500 g of flour.
- Active dry yeast: about 1/3 of fresh yeast (0.7-1% of flour). One 7 g packet covers up to 1 kg of flour.
- Sourdough starter: 30-50% of flour weight. Requires longer times but delivers superior flavor and shelf life.
The Effect of Temperature
Temperature is the most critical factor for rising. Yeast organisms are living cells whose activity varies enormously with temperature:
- Below 40°F (4°C) — refrigerator: rising nearly stops. Ideal for overnight cold fermentation with minimal yeast.
- 64°F (18°C): slow rise. Time nearly doubles compared to 72°F, but the dough develops more aromas.
- 72-75°F (22-24°C): the ideal temperature. Recipe times usually refer to this range.
- 82°F (28°C) and above: rising accelerates but may produce sour flavors.
Long vs. Short Rise
The modern trend in artisan breadmaking is to use less yeast and more time. A long cold fermentation (12-24 hours in the refrigerator) produces dough that is more digestible, more flavorful, and has better crumb structure.