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Hendrik Kleinwaechter
2024-01-02 21:51:06 +01:00
parent 3338c140c7
commit 30bb9f46ed
2 changed files with 3 additions and 3 deletions
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book/sourdough-starter/sourdough-starter-types.tex
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@@ -97,8 +97,8 @@ a longer fermentation before most gluten is broken down.
The regular sourdough starter is made at a hydration of around \qty{100}{\percent}. The regular sourdough starter is made at a hydration of around \qty{100}{\percent}.
This means the starter has equal parts of flour and water. This is the most This means the starter has equal parts of flour and water. This is the most
common and most universal sourdough starter there is. The starter has a good common and most universal sourdough starter there is. The starter has a good
balance of yeast and bacteria. After a feeding, the volume increases and balance of yeast and bacteria. After a feeding, the volume of the dough
increases. After it reaches a certain peak, it will start to collapse again. greatly increases. After it reaches a certain peak, it will start to collapse again.
The best way to judge whether the starter is ready is to look at signs such as The best way to judge whether the starter is ready is to look at signs such as
air pockets on the edges of your container. Also use the nose to evaluate the air pockets on the edges of your container. Also use the nose to evaluate the

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book/sourdough-starter/sourdough-starter.tex
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@@ -302,7 +302,7 @@ flour\footnote{Whether this is working, I~can't scientifically say.
Typically the microbes that have once taken place are very strong Typically the microbes that have once taken place are very strong
and won't allow other microbes to enter. My starter has initially and won't allow other microbes to enter. My starter has initially
been made with rye flour. So chances are that the majority of been made with rye flour. So chances are that the majority of
my microorganisms are from a rye source.}. my microorganisms are from a rye source.}.
Your nose is also Your nose is also
a great tool to determine starter readiness. Depending on a great tool to determine starter readiness. Depending on