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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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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 in your starter. More of them live on the hull compared to the
endophytes living in the grain. endophytes living in the grain.
Simply weigh around 50 grams of flour and add another 50 Start by measuring approximately 50 grams each of flour and
grams of water. It doesn't have to be exactly 50 grams of both water. The measurements don't have to be exact; you can use
water or flour. You could also use less and/or simply eyeball it. less or more, and just and eyeball the proportions. These
The values are just shown as a reference. Don't use chlorinated values are just shown as a reference.
water to setup your starter. It should be bottled water ideally,
or here in Germany we can just use our tap water. Chlorine Don't use chlorinated water when setting up your starter.
is added to water to kill microorganisms. You will not Ideally, you should use bottled water. In certain regions
be able to grow a starter with chlorinated water. The hydration like Germany, tap water is perfectly fine. Chlorine is added
of your dough is 100 percent. This means you have equal parts to water as a disinfectant to kill microorganisms, you will
of flour and water. Stir everything together so that all the flour not be able to grow a starter with chlorinated water.
is properly hydrated. By adding water many of your microbes'
spores become activated. They exit hibernation mode and In this process, the hydration of your starter is 100
become alive again. Cover your mixture with a lid. I like to percent. This means you're using equal parts flour and
use a glass and place another inverted one on top. The container shouldn't water. Stir everything together so that all the flour is
be airtight. You still want some gas exchange to be possible. 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] \begin{figure}[!htb]
\includegraphics{figures/fig-starter-process.pdf} \includegraphics{figures/fig-starter-process.pdf}