From 36b9c4c7a91b1b3c84c85c1f74f9db8dd556e7ea Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 30 Mar 2023 14:07:31 +0200 Subject: [PATCH] Add sources (#69) This adds more sources to some places where I didn't add them before. --- book/basics/how-sourdough-works.tex | 2 +- book/history/sourdough-history.tex | 2 +- book/references.bib | 27 ++++++++++++++++++- .../sourdough-starter-types.tex | 2 +- book/troubleshooting/misc.tex | 6 ++--- 5 files changed, 32 insertions(+), 7 deletions(-) diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index daf1cac..abc721f 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -183,7 +183,7 @@ seeds, requiring water to enter quickly. Yet the seed must also defend itself against animals and potentially hazardous bacteria and fungi, requiring some barrier to protect the embryo inside. A way for the plant to achieve both goals would be for most of the enzymes to exist in the outer parts of the hull. As a -result, they are activated first (source needed). Therefore, by just adding a +result, they are activated first \cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a little bit of whole flour to your dough, you should be able to significantly improve the enzymatic activity of your dough. That's why, for plain white flour doughs, I usually add 10\textendash20\% whole-wheat flour. diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 84bf11c..e6290f3 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -42,7 +42,7 @@ By feeding your sourdough starter, you are selectively breeding microorganisms that are good at eating your flour. With each iteration, your sourdough knows how to better ferment the flour at hand. This is also the reason why more mature sourdough starters sometimes -tend to leaven doughs faster (source needed). It is crazy if you +tend to leaven doughs faster \cite{review+of+sourdough+starters}. It is crazy if you think about it. People have been using this process despite not knowing what was actually going on for thousands of years! The sourdough in itself is a symbiotic relationship. But the sourdough diff --git a/book/references.bib b/book/references.bib index 60d552c..a3cc9c4 100644 --- a/book/references.bib +++ b/book/references.bib @@ -211,7 +211,7 @@ note = {Accessed: 2022-06-23} } -@article{effects+temperature+flavor, +@article{effects+temperature+flavor+wine, title = {Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine}, author = {Bangzhu Peng et al.}, year = {2015}, @@ -332,4 +332,29 @@ title = {A wheat kernel and its nutritional value.}, url = {https://en.wikipedia.org/wiki/Whole_grain#/media/File:Wheat-kernel_nutrition.svg}, note = {Accessed: 2023-03-30} +} + +@article{enzymatic+activity+whole+wheat, + author = {Rachana Poudel}, + title = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour}, + year = {2018}, + page = {67}, +} + +@article{review+of+sourdough+starters, + author = {Calvert MD, Madden AA et al.}, + title = {A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research}, + year = {2021}, + page = {3}, + url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36}, + note = {Accessed: 2023-03-30} +} + +@article{gluten+development+temperatures, + author = {Koga S., Böcker U. et al.}, + title = {Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.}, + year = {2015}, + journal = {Journal of the Science of Food and Agriculture}, + number = {96}, + pages = {122-130} } \ No newline at end of file diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 85459ab..4761cb6 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -201,7 +201,7 @@ In the stiffer environment the yeast thrives more. This means you will have more \ch{CO2} production and less acid production. In my tests this is a game changer especially if you are using weaker gluten flours. The wheat flours in my home country of Germany tend to be lower in gluten. For wheat to build gluten, warm conditions -are preferred (SOURCE NEEDED). When following recipes from other bakers, I +are preferred \cite{gluten+development+temperatures}. When following recipes from other bakers, I could never achieve similar results. When following timings my doughs would simply collapse and become super sticky. Only when I started to buy more expensive wheat flour did my results start to change. As not everyone can afford diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index 2de315a..c21cd60 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -134,9 +134,9 @@ to use a flour that contains at least 12 percent protein. Generally the more protein the longer you can ferment your dough. Another option to achieve a more sour flavor could be to -use a starter that produces more acetic acid. Acetic acid -bacteria tend to be more common in rye starters (source needed). -Chemically the acetic acid isn't as sour, but when tasting +use a starter that produces more acetic acid. Based on my own +experience, most of my pure rye starters produced stronger acetic +notes. Chemically the acetic acid isn't as sour, but when tasting it will seem more sour. Make sure to use a starter that is at a hydration of around 100 percent. Acetic acid production requires oxygen. A too liquid starter tends to favor lactic