mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-08 12:11:11 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Fix cold proofing spelling

Browse Source 
Not cold proofing but cold-proofing
This commit is contained in:
Hendrik Kleinwaechter
2024-01-10 17:20:11 +01:00
parent 5eea8b8bf8
commit 2e25850994
2 changed files with 5 additions and 5 deletions
Download Patch File Download Diff File Expand all files Collapse all files

2
book/troubleshooting/crumb-structures.tex
View File

@@ -139,7 +139,7 @@ dough with less bacterial activity. A better yeast activity also will result
in less acidity in your final bread. If you are a chaser of a very strong tangy
flavor profile, then a stronger flour with more gluten will help.
When retarding sourdough (cold proofing in the refrigerator), temperature plays a
When retarding sourdough (cold-proofing in the refrigerator), temperature plays a
pivotal role in fermentation rates. As the dough chills in the refrigerator,
fermentation decelerates. Starting the retarding process at a warmer
temperature means this deceleration takes longer.

8
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -1448,7 +1448,7 @@ There are two proofing techniques. One strategy is to proof the dough
at room temperature whereas the other proofs the dough in the fridge.
Fridge-proofing is also commonly known as retarding.
Some bakers claim that cold proofing improves the final flavor of the bread.
Some bakers claim that cold-proofing improves the final flavor of the bread.
In all the loaves that I~retarded I~could not tell a difference
in terms of flavor for cold-proofed doughs. The microorganisms work
at a slower rate at colder temperatures. But I~doubt that they alter
@@ -1465,7 +1465,7 @@ of retarding and flavor development.
\end{center}
\end{flowchart}
To me, the sole purpose of cold proofing is its ability to allow you
To me, the sole purpose of cold-proofing is its ability to allow you
to better manage the timing of the whole process. Assuming you finished shaping
your dough at 10 pm, chances are you wouldn't want to wait for another
2~hours to proof the dough and then another 1 hour to bake it. In this case,
@@ -1529,7 +1529,7 @@ over-proofed dough when the dough suddenly becomes very sticky. At the same
time, the dough is likely to collapse during baking and will not spring back.
Generally, it is better to end proofing too early rather than too late.
\subsection{Cold proofing (retarding)}
\subsection{Cold-proofing (retarding)}
The second proofing option is to place your dough inside the fridge for
proofing. This option is great if you do not want to bake the dough
@@ -1669,7 +1669,7 @@ until you are happy with your technique. After proofing, you only
have a single chance to practice scoring. It's either hit or miss.
An additional trick that can help you to combine the benefits
of room temperature proofing and easy cold proofing scoring
of room temperature proofing and easy cold-proofing scoring
is to place your dough in the freezer for 30~minutes before baking.
Once you notice your dough is almost done proofing, move it to the
freezer. The freezer will dry out the doughs's surface even further