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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/sourdough-starter/sourdough-starter-types.tex
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@@ -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