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Use whole-wheat consistantly (#207)

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2023-09-04 09:24:41 +01:00
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6
book/sourdough-starter/sourdough-starter-types.tex
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@@ -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 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 \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 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 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 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 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 \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 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 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} \label{fig:stiff-starter-dry-check}
\end{figure} \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. is inhibited by the lack of water.
When making the stiff sourdough starter, start by using around \qty{50}{\percent} 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 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 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 people tried to make the stiff starter. Yes it should be dry, but not to a

2
book/sourdough-starter/sourdough-starter.tex
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@@ -94,7 +94,7 @@ are completely lost when trying to scale it up.
Making a sourdough starter is very easy. All you need Making a sourdough starter is very easy. All you need
is a little bit of patience. The flour you should is a little bit of patience. The flour you should
use to setup your starter is ideally a whole flour. 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 any other flour you have. In fact gluten free flours such
as rice or corn would also work. Don't worry, you can as rice or corn would also work. Don't worry, you can
change the flour later. Use whatever whole flour you change the flour later. Use whatever whole flour you

2
book/troubleshooting/crumb-structures.tex
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@@ -50,7 +50,7 @@ to achieve as open a crumb as possible.
\begin{figure} \begin{figure}
\includegraphics[width=\textwidth]{honeycomb} \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.}% exclusive honeycomb crumb structure.}%
\label{fig:honeycomb} \label{fig:honeycomb}
\end{figure} \end{figure}

4
book/troubleshooting/misc.tex
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@@ -141,7 +141,7 @@ should dissipate within 12--24~hours, and you have
the added advantage of automatically having the added advantage of automatically having
room-temperature water. 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 These flours have more natural wild yeast and
bacterial contamination. Making a starter bacterial contamination. Making a starter
from just white flour sometimes doesn't work. 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 for as long as there is food available. But this process
in my case was not fast enough. After around 24~hours, the whole 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 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. contains more enzymes than white flour.
To fix this, try to make sure that your sourdough starter is lively To fix this, try to make sure that your sourdough starter is lively

24
book/wheat-sourdough/wheat-sourdough.tex
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@@ -190,14 +190,14 @@ activity and judge its state.
All you need to make great sourdough bread is flour, water, and salt. You 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 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 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 \qtyrange{20}{30}{\percent} of whole-wheat flour to the mix. You could also
make this recipe with \qty{100}{\percent} make this recipe with \qty{100}{\percent}
whole wheat flour directly. In this case, look out for strong 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 flour that is made from flour with higher protein. If you don't like whole-wheat
wheat you can omit the flour from the recipe. Simply replace the listed you can omit the flour from the recipe. Simply replace the listed
quantity with bread flour. One thing to consider about whole wheat quantity with bread flour. One thing to consider about whole-wheat
flour is its increased enzymatic activity. By adding some whole wheat flour is its increased enzymatic activity. By adding some whole-wheat
flour you will speed up the whole fermentation process. flour you will speed up the whole fermentation process.
Especially when getting started I~recommend using bread flour which 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} \begin{itemize}
\item \qty{400}{\gram} of bread flour \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 \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 \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. this topic in the next chapter.
@@ -222,7 +222,7 @@ recipe would look like this:
\begin{itemize} \begin{itemize}
\item \qty{1800}{\gram} of bread flour \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 \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{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}) \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. you have.
When a seed gets into contact initially, the outer layers soak up the water. 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. use a little bit more water.
By forming gluten strands, water is absorbed into your dough. The higher the 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 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 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 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 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 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 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 % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
% the source of this visualization % 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 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. as possible. The enzymes become activated and start the sprouting process.
Because of this, less water is available for the gluten bonds to develop. Because of this, less water is available for the gluten bonds to develop.