From 233ac8d4c7f3b1ffaa5de834401373396c696b9a Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Mon, 4 Sep 2023 09:24:41 +0100 Subject: [PATCH] Use whole-wheat consistantly (#207) --- .../sourdough-starter-types.tex | 6 ++--- book/sourdough-starter/sourdough-starter.tex | 2 +- book/troubleshooting/crumb-structures.tex | 2 +- book/troubleshooting/misc.tex | 4 ++-- book/wheat-sourdough/wheat-sourdough.tex | 24 +++++++++---------- 5 files changed, 19 insertions(+), 19 deletions(-) diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index c2ed007..9e76e8e 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -200,7 +200,7 @@ The stiff starter is the driest of all the starters. It has a hydration of around \qtyrange{50}{60}{\percent}. So for \qty{100}{\gram} of flour you are using around \qtyrange{50}{60}{\gram} of water. If you can't mix flour and water because the mixture is too dry you need to increase the water quantity. This is often -the case when using whole wheat/rye flour to make your starter. The +the case when using whole-wheat/rye flour to make your starter. The more bran your flour contains, the more water your flour can absorb. The stiff starter should have a comparable consistency to pasta or pizza dough. When mixing the starter there should be no chunks of flour left. Test placing @@ -216,7 +216,7 @@ for a visual example of the starter's required hydration level. \caption[Too dry and perfectly hydrated stiff starter]{An image showing you a stiff starter that is too dry and one that is perfectly hydrated. The starter shouldn't contain chunks of flour and slightly stick to your - counter top. The starter in the picture is made with whole wheat flour.}% + counter top. The starter in the picture is made with whole-wheat flour.}% \label{fig:stiff-starter-dry-check} \end{figure} @@ -269,7 +269,7 @@ the dough is more active. Maybe it is not. It could also be that the bacteria is inhibited by the lack of water. When making the stiff sourdough starter, start by using around \qty{50}{\percent} -water. If you are using a whole wheat flour, or a strong flour consider going +water. If you are using a whole-wheat flour, or a strong flour consider going up to \qty{60}{\percent}. All the ingredients should mix together very well. There should be no crumbly flour left. This is a common mistake I~have seen when people tried to make the stiff starter. Yes it should be dry, but not to a diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index caef01b..999519d 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -94,7 +94,7 @@ are completely lost when trying to scale it up. Making a sourdough starter is very easy. All you need is a little bit of patience. The flour you should use to setup your starter is ideally a whole flour. -You could use whole wheat, whole rye, whole spelt or +You could use whole-wheat, whole rye, whole spelt or any other flour you have. In fact gluten free flours such as rice or corn would also work. Don't worry, you can change the flour later. Use whatever whole flour you diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index 860b411..c28f5bf 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -50,7 +50,7 @@ to achieve as open a crumb as possible. \begin{figure} \includegraphics[width=\textwidth]{honeycomb} - \caption[Honeycomb crumb structure]{A whole wheat sourdough with an almost + \caption[Honeycomb crumb structure]{A whole-wheat sourdough with an almost exclusive honeycomb crumb structure.}% \label{fig:honeycomb} \end{figure} diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index 872944c..8d00a3a 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -141,7 +141,7 @@ should dissipate within 12--24~hours, and you have the added advantage of automatically having room-temperature water. -Make sure to use whole grain flour (whole wheat, whole rye, etc.). +Make sure to use whole grain flour (whole-wheat, whole-rye, etc.). These flours have more natural wild yeast and bacterial contamination. Making a starter from just white flour sometimes doesn't work. @@ -430,7 +430,7 @@ your microbes they will start to reproduce and increase in quantity for as long as there is food available. But this process in my case was not fast enough. After around 24~hours, the whole dough just started to completely tear apart. The whole process was further -accelerated by my using whole wheat flour. Whole wheat +accelerated by my using whole-wheat flour. Whole-wheat contains more enzymes than white flour. To fix this, try to make sure that your sourdough starter is lively diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index b95667b..cc2d524 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -190,14 +190,14 @@ activity and judge its state. All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I~personally -enjoy the hearty taste of whole wheat. Thus I~like to add around -\qtyrange{20}{30}{\percent} of whole wheat flour to the mix. You could also +enjoy the hearty taste of whole-wheat. Thus I~like to add around +\qtyrange{20}{30}{\percent} of whole-wheat flour to the mix. You could also make this recipe with \qty{100}{\percent} -whole wheat flour directly. In this case, look out for strong whole wheat -flour that is made from flour with higher protein. If you don't like whole -wheat you can omit the flour from the recipe. Simply replace the listed -quantity with bread flour. One thing to consider about whole wheat -flour is its increased enzymatic activity. By adding some whole wheat +whole-wheat flour directly. In this case, look out for strong whole-wheat +flour that is made from flour with higher protein. If you don't like whole-wheat +you can omit the flour from the recipe. Simply replace the listed +quantity with bread flour. One thing to consider about whole-wheat +flour is its increased enzymatic activity. By adding some whole-wheat flour you will speed up the whole fermentation process. Especially when getting started I~recommend using bread flour which @@ -208,7 +208,7 @@ Find below an example recipe for 1 loaf including baker's math calculation: \begin{itemize} \item \qty{400}{\gram} of bread flour - \item \qty{100}{\gram} of whole wheat flour + \item \qty{100}{\gram} of whole-wheat flour \item \textbf{\qty{500}{\gram} of flour in total} \item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on this topic in the next chapter. @@ -222,7 +222,7 @@ recipe would look like this: \begin{itemize} \item \qty{1800}{\gram} of bread flour - \item \qty{200}{\gram} of whole wheat flour + \item \qty{200}{\gram} of whole-wheat flour \item \textbf{\qty{2000}{\gram} of flour, equaling 4 loaves} \item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent}) \item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent}) @@ -242,7 +242,7 @@ The amount of water your flour requires is not fixed. It depends on the flour you have. When a seed gets into contact initially, the outer layers soak up the water. -That's why when using whole wheat (still containing these layers) you have to +That's why when using whole-wheat (still containing these layers) you have to use a little bit more water. By forming gluten strands, water is absorbed into your dough. The higher the @@ -475,7 +475,7 @@ dough will start to taste sweeter and sweeter. The protease and amylase enzymes are doing their job. The same process is used when making oat milk. By letting the mixture sit for some time, enzymes work on the oats. The taste is perceived as sweeter and more appreciated. This process is further accelerated the more -whole wheat your flour is. The hull contains more enzymes. The gluten network +whole-wheat your flour is. The hull contains more enzymes. The gluten network will ultimately tear, and your dough flattens out. For wheat sourdough, this is your worst enemy. When this happens, your dough will become leaky and release all that precious gas created during the fermentation. You need to find the @@ -591,7 +591,7 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}. % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for % the source of this visualization -The soaking process has to be extended the more whole wheat flour is used. +The soaking process has to be extended the more whole-wheat flour is used. The purpose of the wheat kernel's outer bran is to soak up water as fast as possible. The enzymes become activated and start the sprouting process. Because of this, less water is available for the gluten bonds to develop.