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Add sources (#69)

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This adds more sources to some places where I didn't add them before.
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Hendrik Kleinwaechter
2023-03-30 14:07:31 +02:00
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parent 7ae8b576c6
commit 36b9c4c7a9
5 changed files with 32 additions and 7 deletions
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book/basics/how-sourdough-works.tex
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@@ -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.