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docs: 🎨 restructure making first starter instructions (#95)

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This crucial paragraph on starting your starter was quite dense with information so just refactoring it a bit to improve how it parses
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Neil Trodden
2023-05-21 10:33:42 +01:00
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parent 55a9366e78
commit 2a5ddeae48
1 changed files with 22 additions and 15 deletions
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book/sourdough-starter/sourdough-starter.tex
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@@ -100,21 +100,28 @@ contamination of the microbes you are trying to cultivate
in your starter. More of them live on the hull compared to the
endophytes living in the grain.
Simply weigh around 50 grams of flour and add another 50
grams of water. It doesn't have to be exactly 50 grams of both
water or flour. You could also use less and/or simply eyeball it.
The values are just shown as a reference. Don't use chlorinated
water to setup your starter. It should be bottled water ideally,
or here in Germany we can just use our tap water. Chlorine
is added to water to kill microorganisms. You will not
be able to grow a starter with chlorinated water. The hydration
of your dough is 100 percent. This means you have equal parts
of flour and water. Stir everything together so that all the flour
is properly hydrated. By adding water many of your microbes'
spores become activated. They exit hibernation mode and
become alive again. Cover your mixture with a lid. I like to
use a glass and place another inverted one on top. The container shouldn't
be airtight. You still want some gas exchange to be possible.
Start by measuring approximately 50 grams each of flour and
water. The measurements don't have to be exact; you can use
less or more, and just and eyeball the proportions. These
values are just shown as a reference.
Don't use chlorinated water when setting up your starter.
Ideally, you should use bottled water. In certain regions
like Germany, tap water is perfectly fine. Chlorine is added
to water as a disinfectant to kill microorganisms, you will
not be able to grow a starter with chlorinated water.
In this process, the hydration of your starter is 100
percent. This means you're using equal parts flour and
water. Stir everything together so that all the flour is
properly hydrated. This step activates the microbial spores
in your mixture, drawing them out of hibernation and
reviving them.
Finally, cover your mixture but make sure the covering is
not airtight. I like to use a glass and place another
inverted one on top. The container shouldn't be airtight,
you still want some gas exchange to be possible.
\begin{figure}[!htb]
\includegraphics{figures/fig-starter-process.pdf}