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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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commit 36b9c4c7a9
5 changed files with 32 additions and 7 deletions
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book/troubleshooting/misc.tex
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@@ -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