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Udpate stiff starter instructions (#72)

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Some people reported the dough was too dry. This can happen if the flour
used absorbs more water. Every flour has a unique water absorption
capacity.
This commit is contained in:
Hendrik Kleinwaechter
2023-03-30 17:36:06 +02:00
committed by GitHub
parent 283df620b2
commit 07701b1b29
2 changed files with 20 additions and 11 deletions
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26
book/figures/fig-stiff-starter-conversion.tex
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@@ -4,20 +4,26 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Make a regular or liquid starter};
\node [block, right of=init] (feed_new_ratio) {\footnotesize Mix 10g existing starter, 50g flour and 25g water};
\node [block, right of=feed_new_ratio] (next_day) {\footnotesize Wait 24 hours};
\node [block, below of=feed_new_ratio] (feed_again) {\footnotesize Feed again using 1:5:2.5 ratio};
\node [block, right of=next_day, node distance=5cm] (test) {\footnotesize Check starter readiness?};
\node [decision, right of=feed_again, node distance=4cm] (ready_signs) {\footnotesize Size increase and sour smell?};
\node [block, right of=ready_signs, node distance=4cm] (last_feed) {\footnotesize Feed one last time};
\node [decision, right of=feed_new_ratio, node distance=3cm] (too_dry) {\footnotesize Starter very dry, hard to mix?};
\node [block, right of=too_dry, node distance=4cm] (add_water) {\footnotesize Add more water};
\node [block, below of=add_water, node distance=2cm] (next_day) {\footnotesize Wait 24 hours};
\node [decision, below of=too_dry, node distance=3cm] (repeated_3_times) {\footnotesize Stiff starter fed 3 times overall?};
\node [block, left of=repeated_3_times] (feed_again) {\footnotesize Feed again using 1:5:2.5 ratio};
\node [decision, below of=repeated_3_times, node distance=3.5cm] (ready_signs) {\footnotesize Size increase and sour smell?};
\node [block, below of=next_day, node distance=2cm] (last_feed) {\footnotesize Feed one last time};
\node [block, below of=last_feed, node distance=3cm] (bread_dough) {\footnotesize Make bread dough};
\path [line] (init) -- (feed_new_ratio);
\path [line] (feed_new_ratio) -- (next_day);
\path [line] (feed_again) -- node{\footnotesize repeat 3 times} (feed_new_ratio);
\path [line] (next_day) -- node{\footnotesize after 3 days} (test);
\path [line] (next_day) -- (feed_again);
\path [line] (test) -- (ready_signs);
\path [line] (feed_again) -- (feed_new_ratio);
\path [line] (next_day) -- (repeated_3_times);
\path [line] (repeated_3_times) -- node{\footnotesize yes} (ready_signs);
\path [line] (repeated_3_times) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
\path [line] (last_feed) -- node{\footnotesize after 6-12 hours} (bread_dough);
\path [line] (feed_new_ratio) -- (too_dry);
\path [line] (add_water) -- (next_day);
\path [line] (too_dry) -- node{\footnotesize no} (next_day);
\path [line] (too_dry) -- node{\footnotesize yes} (add_water);
\path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
\end{tikzpicture}
\end{document}

5
book/sourdough-starter/sourdough-starter-types.tex
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@@ -184,7 +184,10 @@ times to make lacto-fermented hot sauces.
The stiff starter is the driest of all the starters. It has a hydration of
around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
60 grams of water.
60 grams of water. If you can't mix flour and water because the
mixture is too try you need to increase the water quantity. This is often
the case when using whole wheat flour to make your starter. The stiff
starter should have the consistency of pasta or pizza dough.
\begin{figure}[!htb]
\includegraphics{figures/fig-stiff-starter-conversion.pdf}