From 01a4d1d8731e19c8add16383b0aaec72f21ee909 Mon Sep 17 00:00:00 2001 From: Cedric Date: Tue, 18 Feb 2025 19:59:21 +0000 Subject: [PATCH] Use stiunitx more and fix typos --- book/troubleshooting/misc.tex | 115 ++++++++++++++-------------------- 1 file changed, 47 insertions(+), 68 deletions(-) diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index 1769f1c..3a95319 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -8,60 +8,37 @@ situation. You can then apply the appropriate measures and squash each \section{Starter} \subsection{My starter does not double in size} -Some bakers call for the sourdough starter to -double in size before using it. -The idea is to use the sourdough starter at -peak performance to ensure a +Some bakers call for the sourdough starter to double in size before using it. +The idea is to use the sourdough starter at peak performance to ensure a balanced fermentation in the main dough. -The doubling in size metric should be -taken with a grain of salt when judging -your starter. Depending on the flour -you use to feed the starter, different levels -of its rising can be expected. -For instance, if you use rye flour then only -very little gas from the -fermentation can be retained inside the -starter. In consequence, your -sourdough starter will not rise as much. It -could still be in healthy shape. If you use wheat flour with less gluten, -the starter will not rise as -much either. The reason is that you have a weaker -gluten network resulting in -more gas dispersing out of your dough. +The doubling in size metric should be taken with a grain of salt when judging +your starter. Depending on the flour you use to feed the starter, different +levels of its rising can be expected. For instance, if you use rye flour then +only very little gas from the fermentation can be retained inside the starter. +In consequence, your sourdough starter will not rise as much. It could still +be in healthy shape. If you use wheat flour with less gluten, the starter will +not rise as much either. The reason is that you have a weaker gluten network +resulting in more gas dispersing out of your dough. -That being said, it is recommended that you develop -your volume increase -metric. Your starter will increase in size and then -ultimately lose structure -and collapse. Observe the point before it collapses. -This is the point when -you should use your starter. This could be a - \qty{50}{\percent} volume increase, 100 -percent or \qty{200}{\percent}. It is always better to use -the starter a little bit -too early rather than too late. If you use the -starter later, reduce the -quantity that you use. If the recipe calls for a 20 -percent starter quantity, -use only 10 -percent starter in that case. Your starter will -regrow in your main dough. +That being said, it is recommended that you develop your volume increase +metric. Your starter will increase in size and then ultimately lose structure +and collapse. Observe the point before it collapses. This is the point when +you should use your starter. This could be a \qty{50}{\percent} volume +increase, \qty{100}{\percent} or \qty{200}{\percent}. It is always better to +use the starter a little bit too early rather than too late. If you use the +starter later, reduce the quantity that you use. If the recipe calls for a +\qty{20}{\percent} starter quantity, use only \qty{10}{\percent} starter in +that case. Your starter will regrow in your main dough. -On top of relying on the size increase, start -taking note of your starter's -smell. Over time you will be able to judge its -fermentation state based on the -smell. The stronger the smell becomes, the further -your dough has fermented. -This is a sign that you should use less starter -when making the actual dough. +On top of relying on the size increase, start taking note of your starter's +smell. Over time you will be able to judge its fermentation state based on the +smell. The stronger the smell becomes, the further your dough has fermented. +This is a sign that you should use less starter when making the actual dough. Please refer to -Section~\ref{sec:readying-starter}~``\nameref{section:readying-starter}'' -for more information on the topic. - - +Section~\ref{sec:readying-starter}~``\nameref{sec:readying-starter}'' for more +information on the topic. \subsection{What's the best starter feeding ratio?} @@ -87,9 +64,9 @@ process there aren't enough microbes yet. So using a 1:1:1 ratio can speed up the process. \subsection{What's the benefit of using a stiff sourdough starter?} -A regular sourdough starter has equal parts of -flour and water (\qty{100}{\percent} hydration). A stiffer -sourdough starter features a hydration level of 50 to \qty{60}{\percent}. +A regular sourdough starter has equal parts of flour and water +(\qty{100}{\percent} hydration). A stiffer sourdough starter features a +hydration level of \qtyrange{50}{60}{\percent}. The stiff sourdough starter boosts the yeast part of your starter more. This way your gluten degrades @@ -195,15 +172,14 @@ the top. \label{fig:hooch} \end{figure} -Simply stir your sourdough starter to homogenize the hooch back -into your starter. The hooch will disappear. Then use a little bit of -your sourdough starter to set up the starter for your next bread. -Once hooch appears, your starter has likely fermented for a long -period of time. It might be very sour. This state of starter -is excellent to make discard crackers or a discard bread. Don't throw -anything away. Your hooch is a sign that you have a long fermented -dough in front of you. Compare it to a 2 year ripened Parmigiano cheese. -The dough in front of you is full of delicious flavor. +Simply stir your sourdough starter to homogenize the hooch back into your +starter. The hooch will disappear. Then use a little bit of your sourdough +starter to set up the starter for your next bread. Once hooch appears, your +starter has likely fermented for a long period of time. It might be very sour. +This state of starter is excellent to make discard crackers or a discard +bread. Don't throw anything away. Your hooch is a sign that you have a long +fermented dough in front of you. Compare it to a two year ripened Parmigiano +cheese. The dough in front of you is full of delicious flavor. \subsection{Fixing a moldy sourdough starter} @@ -250,6 +226,7 @@ fewer and fewer. Furthermore, it seems that lactic acid bacteria produce metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}. \begin{figure}[!htb] + \centering \includegraphics[width=\textwidth]{fungi-lactic-acid-interactions} \caption[The interaction of lactic acid bacteria and mold fungi]{The interaction of lactic acid bacteria and mold fungi. @@ -320,7 +297,7 @@ When tasting acetic acid, the flavor of your bread is often perceived as quite strong. \begin{figure}[!htb] -\centering + \centering \input{figures/fig-ethanol-oxidation.tex} \caption[Acetic acid creation]{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}% @@ -399,13 +376,14 @@ bulk fermentation in Section~\ref{sec:bulk-fermentation}. \subsection{What's a good level of water (hydration) to make a dough?} Especially when starting to make bread, use lower amounts of water. This will -greatly simplify the whole process. I~recommend using a level of around 60 -percent hydration. So for every \qty{100}{\gram} of flour use around \qty{60}{\gram} of water. -This ballpark figure will work for most flours. With this hydration, you can -make bread, buns, pizzas, and even baguettes out of the same dough. +greatly simplify the whole process. I~recommend using a level of around +\qty{60}{\percent} hydration. So for every \qty{100}{\gram} of flour use +around \qty{60}{\gram} of water. This ballpark figure will work for most +flours. With this hydration, you can make bread, buns, pizzas, and even +baguettes out of the same dough. -With the lower hydration, dough handling becomes easier and you have more yeast -fermentation, resulting in lower over-fermentation risk. +With the lower hydration, dough handling becomes easier and you have more +yeast fermentation, resulting in lower over-fermentation risk. \subsection{My dough completely tears after a long fermentation} @@ -421,13 +399,14 @@ the more gluten is broken down. As the gluten holds the wheat dough together, your dough will ultimately tear. \begin{figure}[!htb] + \centering \includegraphics[width=1.0\textwidth]{tearing-dough} \caption[Dough tearing]{My dough tearing after 24~hours of no activity.}% \label{fig:tearing-dough} \end{figure} In the picture~\ref{fig:tearing-dough} I~experimented with -using a starter that has not been fed for 30 days at room temperature. +using a starter that has not been fed for 30~days at room temperature. I~tried to make a dough directly out of the unfed starter. Typically after a long period without feedings your microbes start to sporulate and go