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Add finger poke test

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Hendrik Kleinwaechter
2024-01-11 00:01:38 +01:00
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commit 39212f7318
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book/glossary/glossary.tex
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@@ -213,6 +213,14 @@ of starter is used for the fermentolyse. The flour, water and starter are mixed
together. By adding the starter early the dough becomes more extensible and easier together. By adding the starter early the dough becomes more extensible and easier
to handle. to handle.
\item[Finger poke test] The Finger Poke Test is a simple yet effective way to
check if your sourdough bread is ready to bake. After the final rise, lightly
flour your finger and gently press about half an inch into the dough.
If the dough springs back slowly and leaves a slight indentation, it's perfect
and ready for the oven. If it springs back quickly, it needs more time to rise.
However, if the dough collapses or doesn't spring back at all, it may be
over fermented.
\item[Float test] The float test is a technique for assessing the readiness \item[Float test] The float test is a technique for assessing the readiness
of a sourdough starter. To perform this test, take a small sample of of a sourdough starter. To perform this test, take a small sample of
your starter and gently place it in a glass of water. The outcome your starter and gently place it in a glass of water. The outcome