Feeling good, but waiting for something to go off the rails. 
I have my short ribs browned and marinating, jellied cran made, and focaccia mix ready to just add water. Thinking Iāll make the creme brulee custard next. Corn pudding and focaccia definitely need to be baked day of. Tart and salad sans dressing I think I can make tomorrow.
You can mix up the focaccia dough with less yeast now and do a cold rise in the fridge till Thursday.
Are you going to cook the short ribs tomorrow so they rest a day, or make them on Thursday?
Either way, yum!
Yes, I will cook them tomorrow and defat them on Thursday after chilling overnight.
Iām just adding 2 cents. I was winging a lot of no knead slow rise breads in 2020 and 2021. Sometimes I was letting dough sit in the fridge for a few days, then letting it rise at room temp for quite a while, with pretty good results.
Iāll just add this recipe for inspiration, for a slow rise focaccia .
No idea for a specific amount of yeast for your recipe. The flavour of the slower rise breads is often nicer, to my palate.
Thatās the recipe Iām using 
Lol. As usual, Iām scrolling and posting on my smartphone and missing half the thread.
My big bad.
Iāll leave my post as is, so people get a good idea of how redundant I am, much of the time.
I think we need a dedicated Focaccia thread.
So I finally have the in laws kitchen to myself, pull out the ābrined turkey breastā
and unless Iām missing something, it turns out the turkey breast is not pre-brined! 
So I guess it will be a 48 hour dry brine with some store bought Cajun seasoning added .
Oh well ā¦at least it came with something for āgravyā
I think it might still be seasoned with salt. I know our Canadian Butterballs are always seasoned (with salt solution, maybe oil, no spices)
I also used a turkey breast roast that was prepared from a local processor (Hayterās in Ontario) in 2023, which didnāt mention brining. It was saltier than a regular roast turkey. The local turkey processor definitely was using a salt solution in their tidy turkey breast roast. I was thirsty after having a modest serving. (I hope the Butterball roast isnāt salty like that)
My last turkey was fairly salty, with me adding barely any. I think that a lot of producers are soaking it in a salt solution, but not calling it brined because herbs or spices arenāt added.
Does it have a nutritional label on the back, stating the sodium per serving? You could compare that to the online sodium stats for turkey au naturel per serving.
Umā¦ wouldnāt the inclusion of āup to 18% of a solution of water, salt & natural flavorsā constitute a brine?
I see. It does say 18 percent water, and now that you mention it, I recall that means treat it as brined.
ETA I also recall thatās why I started shopping for other turkeys!
āFadiddle got your luckā!
Oops! That was to @linguafood
For bread dough, 1/4 tsp yeast for 3-4 cups dough iirc vs 1-2 tsp for same day
ETA
Ok, Lahey is what I said (1/2 tsp for 3-1/4 cups flour) ā this is what I normally use
Samin is slightly more (1/2 tsp for 2-1/4 cups)
Alexandra is the high end (2 tsp for 4 cups)
Iām going to say the 18% solution of water, salt and ānatural flavorsā is sort of a brine.
ETA: Didnāt read before posting - I see both you and @linguafood said the same thing. 
Thatās 3 votes for āthis turkey is brinedā now 
HOW DARE YOU???
Thanks for this info! But duh, I already added the yeast. Iāll try the slower ferment next year!
We all do it! No worries.
I only buy small Butterballs now and even though they are prebrined, the meat isnāt spongy. There is no gamy taste ā¦ I canāt stand gamy.
Alexandra uses the same amount of yeast both ways, as it turns out. She just sticks the dough in the fridge.
Okay! Maybe I will go ahead and make it now then. Ty!
