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Hendrik Kleinwaechter
2022-12-28 12:57:55 +01:00
parent 7ef372c98f
commit 1389b556d7
1 changed files with 7 additions and 3 deletions
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -122,9 +122,9 @@ main dough.
\node [block, below of=feed_no_branch, node distance=3cm] (feed_yes_branch)
{\footnotesize Feed starter once 6-12 hours before making dough};
\node [block, right of=feed_no_branch, node distance=6cm] (high_ratio)
{\footnotesize Use a 1:10:5 ratio. 10g starter, 100g flour, 50g water};
{\footnotesize Use a 1:10:10 ratio. 10g starter, 100g flour, 100g water};
\node [block, right of=feed_yes_branch, node distance=3cm] (low_ratio)
{\footnotesize Use a 1:5:2.5 ratio. 10g starter, 50g flour, 25g water};
{\footnotesize Use a 1:5:2.5 ratio. 10g starter, 50g flour, 50g water};
\node [block, below of=high_ratio, node distance=6cm] (check_starter)
{\footnotesize Check if starter is ready to be used};
\node [decision, below of=init, node distance=6cm] (size_check)
@@ -145,7 +145,11 @@ main dough.
\path [line] (smell_check) -- node{no} (feed_yes_branch);
\path [line] (smell_check) -- node{yes} (make_dough);
\end{tikzpicture}
\caption{The process to ready and check your sourdough starter when making a wheat based dough}
\caption{The process to ready and check your sourdough starter when making a wheat based dough. In practice
I frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case you can
use the same ratios as shown in the chart except the water quantity. The stiff starter has a hydration of 50 to
60 percent. So you would half the shown water quantities. I.e. if the chart shows 100g water, use 50 to 60g of water
for your stiff starter.}
\label{fig:process-starter-wheat-sourdough}
\end{figure}