Those of you who have read a few posts here may know that I am a huge fan of slow, cold-fermentation. The long, slow rise allows the flavor of the grain to fully develop without the yeast eating all the tasty sugars and enzymes. The ability to bake bread on your schedule, rather than the dough's, is also extremely useful.
Most recipes can be made using this method, just start with cold ingredients, keep the dough cold while rising (use your refrigerator) and.reduce the yeast a bit — quite a bit it turns out. Therein lies the rub, or the knead. How much do you reduce the yeast? What is 'a bit' anyway?
While wandering the tubes of the internet, a comment at The Fresh Loaf caught my eye. It contained, in theory, an actual formula for calculating the amount of yeast when adapting a recipe to slow fermentation. Since cold fermentation is, by definition, very slow, this seemed like a great starting place.
Curious about the accuracy of the math, I tried it on a handful of recipes that I am familiar with and it worked. This is kind of exciting because it means most bread recipes can be made tastier and more easily. Seems like a win-win to me.