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Hendrik Kleinwaechter
2024-01-02 21:51:06 +01:00
parent 3338c140c7
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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}.
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
balance of yeast and bacteria. After a feeding, the volume increases and
increases. After it reaches a certain peak, it will start to collapse again.
balance of yeast and bacteria. After a feeding, the volume of the dough
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
air pockets on the edges of your container. Also use the nose to evaluate the