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Use Siunitx package for dealing with units (#129)

Browse Source 
It is complicated :
[1] The International System of Units (si), https://www.bipm.org/en/
measurement-units/.
[2] International System of Units from nist, http://physics.nist.gov/cuu/Units/
index.html.

And one will never get it right (space or not, half-space?) nor
consistent so using that instead.

I am not sure how times and hours, when to write digits and when in
letter so I did not change much..

Did not touch the tables as ebooks on github actions seems to break when
you look at them funny.

Co-authored-by: Cedric <ced@awase.ostal>
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cedounet
2023-06-28 19:30:12 +01:00
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26
book/baking/baking.tex
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@@ -29,7 +29,7 @@ extensible and can be stretched.
\end{center}
\end{table}
At around 60°C (140°F) the microbes in your dough start to die.
At around \qty{60}{\degreeCelsius} (\qty{140}{\degF}) the microbes in your dough start to die.
There are rumors that until this happens the microbes produce
a lot of \ch{CO2}, resulting in the dough's expansion. However, this temperature
is reached quickly. Furthermore, stress makes the microbes
@@ -37,19 +37,19 @@ enter sporulation mode in order to focus on spreading genetics.
More research should be done here to validate or invalidate this
claim.
At 75°C (167°F) the surface of your dough turns into a gel. It
At \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns into a gel. It
holds together nicely and is still extensible. This gel is essential
for oven spring as it retains the gas of your dough very well.
At around 100°C (212°F) the water starts to evaporate out of your
At around \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
dough. If this weren't the case, your dough would taste soggy and
doughy. The higher hydration your dough has, the more water your bread
still contains after the bake. The crumb is going to taste a bit
more moist. The consistency will be different.
Another often undervalued step is the evaporation of acids. At
118°C (244°F) the acetic acid in your dough starters to evaporate.
Shortly after at 122°C (252°F) the lactic acid begins evaporating.
\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starters to evaporate.
Shortly after at \qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
This is crucial to understand and opens a door to many interesting
ways to influence your final bread's taste. As more and more water
begins to evaporate the acids in your dough become more concentrated.
@@ -78,9 +78,9 @@ acid? How would the taste change?
As the temperature increases
the crust thickens. The Maillard reaction kicks in, further deforming
proteins and starches. The outside of your dough starts to become
browner and crisper. This process begins at around 140°C (284°F)
browner and crisper. This process begins at around \qty{140}{\degreeCelsius} (\qty{284}{\degF})
Once the temperature increases even more to around 170°C (338°F),
Once the temperature increases even more to around \qty{170}{\degreeCelsius} (\qty{338}{\degF}),
the caramelization process begins. The remaining sugars the microbes
did not convert yet start to brown and darken. You can keep baking
for as long as you like to achieve the crust color that you
@@ -92,7 +92,7 @@ darker crust.}.
The best method to know that your dough is done is to take
the temperature of your dough. You can use a barbecue thermometer
to measure it. Once the core temperature is at around 92°C (197°F),
to measure it. Once the core temperature is at around \qty{92}{\degreeCelsius} (\qty{197}{\degF}),
you can stop the baking process. This is typically not done though
as the crust hasn't been built yet\footnote{The thermometer is
especially important when using a large loaf pan. It is sometimes
@@ -135,13 +135,13 @@ loses its ability to contain gas as the temperature heats
up. The dough stops increasing in size. The steam plays
an important role as it condenses and evaporates on top
of your dough. The surface temperature is rapidly increasing
to around 75°C (160°F). At this temperature the gel starts
to around \qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the gel starts
to build. This gel is still extensible and allows expansion.
Without the steam, the dough would never enter the gel stage,
but instead directly go to the Maillard reaction zone. You
want your dough to stay in this gel stage as long as possible
to achieve maximum expansion\footnote{You can remove your
dough from the oven after 5 minutes to see the gel. You will notice
dough from the oven after 5~minutes to see the gel. You will notice
that it holds the dough's structure. It has a very interesting consistency.}.
\begin{figure}[!htb]
@@ -246,7 +246,7 @@ For the inverted tray you will need the following tools:
These are the steps to follow with the inverted tray method:
\begin{enumerate}
\item Preheat the oven to around 230°C (446°F) and
\item Preheat the oven to around \qty{230}{\degreeCelsius} (\qty{446}{\degF}) and
preheat one of the trays.
\item Bring water to boil.
\item Place your loaves on a piece of parchment paper. You
@@ -266,9 +266,9 @@ to the oven.
water bowl. I~have added rocks to it, as it helps
to improve the steam even further. This is optional.
\item Close the oven.
\item After 30 minutes remove the top tray. Also remove the bowl with water.
\item After 30~minutes remove the top tray. Also remove the bowl with water.
\item Finish baking your bread until you have reached your desired
crust color. In my case this is another 15--25 minutes typically.
crust color. In my case this is another 15--25~minutes typically.
\end{enumerate}
\section{Conclusions}

18
book/basics/how-sourdough-works.tex
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@@ -91,7 +91,7 @@ packaging of the bread you buy. If you find \emph{malt} in the list of
ingredients, chances are this strategy was used.
Note that there are actually two categories of malt. One is \emph{enzymatically
active malt}, which has not been heated to above 70°C, where the amylases begin
active malt}, which has not been heated to above \qty{70}{\degreeCelsius}, where the amylases begin
to degrade. The other is \emph{inactive malt}, which has been heated to higher
temperatures and thus has no impact on your flour.
@@ -122,7 +122,7 @@ in readying amino acids for the germ.
Here's another interesting experiment you can try to better visualize the
importance of protease: Make a fast-proofing dough using a large quantity
of active dry yeast. In one to two hours, your dough should have leavened and
of active dry yeast. In 1--2~hours, your dough should have leavened and
increased in size. Bake it, then examine the crumb structure. You should see
that it's quite dense and nowhere near as fluffy as it could have been. That's
because the protease enzyme wasn't given enough time to do its job.
@@ -140,7 +140,7 @@ Aside from using great ingredients, the slow fermentation process is one of the
main reasons Neapolitan pizza tastes so great: because the protease creates an
extensible, easy-to-inflate dough, a soft and airy edge is achieved.
Because the fermentation process typically takes longer than eight hours, a
Because the fermentation process typically takes longer than 8~hours, a
flour with a higher gluten content should be used. This gives the dough more
time to be broken down by the protease without negatively affecting its
elasticity. If you were to use a weaker flour, you might end up with a dough
@@ -206,7 +206,7 @@ tweak just by adjusting the speed of your dough's fermentation.
Yeasts are single-celled microorganisms belonging to the fungi kingdom, and
spores that are hundreds of millions of years old have been identified by
scientists. There are a wide variety of species --- so far, about 1,500 have been
scientists. There are a wide variety of species --- so far, about \num{1500} have been
identified. Unlike other members of the fungi kingdom such as mold, yeasts do
not ordinarily create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For
one interesting exception, skip ahead to the end of this section.}
@@ -234,8 +234,8 @@ When oxygen is not present, their metabolism changes to produce alcoholic
compounds~\cite{effects+oxygen+yeast+growth}.
The temperatures at which yeast grows varies. Some yeasts, such as
\emph{Leucosporidium frigidum}, do best at temperatures ranging from -2°C to
20°C, while others prefer higher temperatures. In general, the warmer the
\emph{Leucosporidium frigidum}, do best at temperatures ranging from \qty{-2}{\degreeCelsius} to
\qty{20}{\degreeCelsius}, while others prefer higher temperatures. In general, the warmer the
environment, the faster the yeast's metabolism. The variety of yeast
that you cultivate in your sourdough starter should work best within the range
of temperatures where the grain was grown and harvested. So, if you are from a
@@ -362,7 +362,7 @@ sometimes benefit each other, but not always. Yeast, for example, tolerate the
acidic environment created by the surrounding bacteria and are thus protected
from other pathogens. Meanwhile, however, other research demonstrates that both
types of microorganisms produce compounds that prevent the other from
metabolizing food---an interesting observation, by the way, as it could help to
metabolizing food --- an interesting observation, by the way, as it could help to
identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}.
In the past, I've tried cultivating mushrooms and observed the mycelium
@@ -421,8 +421,8 @@ temperature used to create your starter because you've already selected for
bacteria that thrive under that condition.
In one noteworthy experiment, scientists examined the lactic acid bacteria
found on corn leaves. They lowered the ambient temperature from 20--25°C to around
5--10°C and afterward observed varieties of the bacteria that had never been
found on corn leaves. They lowered the ambient temperature from \qtyrange{20}{25}{\degreeCelsius} to around
\qtyrange{5}{10}{\degreeCelsius} and afterward observed varieties of the bacteria that had never been
seen before~\cite{temperature+bacteria+corn}, confirming that there is, in
fact, a large variety of bacterial strains living on the leaves of the plant.

2
book/book.tex
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@@ -15,6 +15,7 @@
\usepackage{chemformula}
\usepackage{booktabs}
\usepackage{makecell}
\usepackage{siunitx}
\renewcommand\theadfont{\bfseries}
@@ -74,6 +75,7 @@
\usepackage{caption}
\captionsetup[figure]{font=footnotesize}
\DeclareSIUnit\degF{\text{°}F}
% Basic attributes
\author{Hendrik Kleinwächter}
\title{The Sourdough Framework}

46
book/bread-types/bread-types.tex
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@@ -78,10 +78,11 @@ To make a great loaf pan bread with little work:
Knowing the exact baking time is sometimes a little challenging
as it might be that the outside of your bread is cooked but
the inside is still raw. The best way is to use a thermometer
and measure the core temperature. At around 92°C (197°F) your
dough is done. I~generally bake loaf pan bread at around 200°C (390°F),
which is a little less than my freestanding bread which I~bake
at 230°C (445°F). That's because it takes a while for the dough
and measure the core temperature. At around \qty{92}{\degreeCelsius}
(\qty{197}{\degF}) your dough is done. I~generally bake loaf pan bread at
around \qty{200}{\degreeCelsius} (\qty{390}{\degF}), which is a little less
than my freestanding bread which I~bake at \qty{230}{\degreeCelsius}
(\qty{445}{\degF}). That's because it takes a while for the dough
to bake properly inside the loaf pan. The edges don't heat up
as quickly. Then the top part of the dough is properly cooked, while
the inside isn't yet. When baking make sure to use steam
@@ -90,7 +91,7 @@ of your loaf pan. This way you simulate a Dutch oven. The dough's
evaporating moisture will stay inside.
A good trick to make excellent loaf pan bread is to make a very
sticky dough. You can opt for a hydration of 90--100 percent, almost
sticky dough. You can opt for a hydration of \qtyrange{90}{100}{\percent}, almost
resembling a default sourdough starter. Just like with flatbread,
the high humidity helps to make a more airy, fluffy crumb. At
the same time the bread will be a bit chewier. This
@@ -98,7 +99,7 @@ type of bread made with rye is my family's favorite style of bread.
The hearty rye flavor paired with the sticky consistency really
makes an excellent sandwich bread.
To improve the structure you can also consider using around 50 percent
To improve the structure you can also consider using around \qty{50}{\percent}
wheat flour in your mix. The gluten network will develop as your
dough ferments and allow for more gas to be trapped in the dough.
@@ -111,7 +112,7 @@ pan more and more stick resistant.
What's amazing about this type of bread is that it works
with every flour. The overall time to work the dough is probably
less than 5 minutes, making it very easy to integrate
less than 5~minutes, making it very easy to integrate
into your daily routine. Furthermore, loaf pans use the space
in your oven very efficiently. Using pans I~can
easily bake 5 loaves at the same time in my home oven.
@@ -194,8 +195,8 @@ between two options:
\end{table}
To get started prepare your sourdough starter. If it has not been used for a very
long time, consider giving it another feed. To do so simply take 1 g of your
existing sourdough starter and feed it with 5 grams of flour and 5 grams of water.
long time, consider giving it another feed. To do so simply take \qty{1}{\gram} of your
existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water.
If you do this in the morning, your sourdough starter will be ready in the evening. The
warmer it is, the sooner it will be ready. If it is very cold where you live, consider
using warm water.
@@ -204,20 +205,20 @@ using warm water.
\begin{center}
\includegraphics[width=1.0\textwidth]{flat-bread-wheat}
\caption{A flatbread made with purely wheat flour. The dough is drier
at around 60 percent hydration. The drier dough is a little harder
at around \qty{60}{\percent} hydration. The drier dough is a little harder
to mix. As wheat contains more gluten, the dough puffs up during
the baking process.}
\end{center}
\end{figure}
This way you should have around 11 g of sourdough ready in the evening. You will have
This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
the perfect quantity to make a dough for one person. In case you want to make more
bread, simply multiply the quantities shown in table~\ref*{tab:flat-bread-ingredients}.
Then in the evening simply mix the ingredients as shown in the table. Your dough
is going to be ready in the morning. It's typically ready after 6--12 hours. If
is going to be ready in the morning. It's typically ready after 6--12~hours. If
you use more sourdough starter, it will be ready faster. If you use less it will take
longer. Try to aim for a fermentation time of 8--12 hours. If you use
longer. Try to aim for a fermentation time of 8--12~hours. If you use
your dough too soon, the flavor might not be as good. If you use it later
your dough might be a little more sour. The best option is to experiment
and see what you personally like the most.
@@ -237,7 +238,7 @@ it is ready.
\end{figure}
If you used the flatbread option with less water, look at the size increase
of your dough. The dough should have increased at least 50 percent in size.
of your dough. The dough should have increased at least \qty{50}{\percent} in size.
Also look out for bubbles on the sides of your container.
When using the pancake recipe, look out for bubbles on the surface of your dough.
In both cases use your nose to check the scent of your dough. Depending
@@ -275,18 +276,18 @@ If you are feeling lazy or don't have time, you could also use older sourdough s
to make the dough directly without any prior starter feedings. Your sourdough starter
is going to regrow inside your dough. The
final bread might be a bit more on the sour side as the balance of yeast to
bacteria could be off. In the table I~recommended using around 5 to 20 percent
bacteria could be off. In the table I~recommended using around \qtyrange{5}{20}{\percent}
of sourdough starter based on the flour to make the dough. If you were to follow
this approach, just use around 1 percent and make the dough directly.
The dough is probably going to be ready 24 hours later, depending on the temperature.
this approach, just use around \qty{1}{\percent} and make the dough directly.
The dough is probably going to be ready 24~hours later, depending on the temperature.
If you want to make sweet pancakes, add some sugar and optional eggs to your dough
now. A good quantity of eggs is around 1 egg per 100 grams of flour.
now. A good quantity of eggs is around 1 egg per \qty{100}{\gram} of flour.
Stir your dough a little bit and it will be ready to be used. You'll
have delicious sweet savory pancakes, the perfect combination. By
adding the sugar now, you make sure that the microbes don't have
enough time to fully ferment it. If you had added the sugar
earlier, no sweet flavor would be left 12 hours later.
earlier, no sweet flavor would be left 12~hours later.
To bake your dough heat your stove to medium temperature. Add a little bit of
oil to the pan. This helps with heat distribution and ensures even cooking.
@@ -295,8 +296,9 @@ was sitting in the fridge, bake it directly. There is no need to wait for your
dough to come to room temperature. If you have a lid,
place it on your pan. The lid helps to cook your dough from the top.
The evaporating water will circulate and heat up the dough's surface. When
making a flatbread, make the dough around 1 cm thick. When using the pancake
option, opt for around 0.1--0.5 cm depending on what you like.
making a flatbread, make the dough around \qty{1}{\cm} thick. When using the
pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
like.
\begin{figure}[htb!]
\begin{center}
@@ -308,7 +310,7 @@ option, opt for around 0.1--0.5 cm depending on what you like.
\end{center}
\end{figure}
After 2--4 minutes flip over the pancake or flatbread. Bake it for the same
After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
time from the other side. Depending on what you like, you can wait a little
longer to allow the bread to become a bit charred. The longer you
bake your bread, the more of the acidity is going to evaporate. If your

6
book/figures/fig-baking-process.tex
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@@ -1,14 +1,14 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (heat_oven) {\footnotesize Heat oven to 230°C (446°F) for 30 minutes};
\node [block] (heat_oven) {\footnotesize Heat oven to \qty{230}{\degreeCelsius} (\qty{446}{\degF}) for 30~minutes};
\node [block, right of=heat_oven, node distance=3cm] (score_dough) {\footnotesize Score your dough};
\node [decision, right of=score_dough, node distance=4cm] (decide_steam) {\footnotesize Choose your steaming method};
\node [block, below of=heat_oven, node distance=4cm] (inverted_tray_method) {\footnotesize Inverted tray method};
\node [block, right of=inverted_tray_method, node distance=3cm] (dutch_oven) {\footnotesize Dutch oven};
\node [block, right of=dutch_oven, node distance=3cm] (steam_injection) {\footnotesize Steam injection oven};
\node [block, below of=inverted_tray_method, node distance=3cm] (bake_30) {\footnotesize Bake dough for 30 minutes with steam};
\node [block, below of=inverted_tray_method, node distance=3cm] (bake_30) {\footnotesize Bake dough for 30~minutes with steam};
\node [block, right of=bake_30, node distance=3cm] (remove_steam) {\footnotesize Remove source of steam};
\node [block, right of=remove_steam, node distance=3cm] (build_crust) {\footnotesize Build the crust};
\node [block, right of=build_crust, node distance=3cm] (finish_baking) {\footnotesize Stop baking 10--30 minutes later depending on crust preference};
\node [block, right of=build_crust, node distance=3cm] (finish_baking) {\footnotesize Stop baking 10--30~minutes later depending on crust preference};
\path [line] (heat_oven) -- (score_dough);
\path [line] (score_dough) -- (decide_steam);
\path [line] (decide_steam) -- (inverted_tray_method);

2
book/figures/fig-bulk-fermentation.tex
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@@ -8,7 +8,7 @@
\node [block, below of=dough_ready] (divide_preshape) {\footnotesize Divide and preshape};
\node [decision, below of=smell] (dough_flattened) {\footnotesize Dough flattened out?};
\node [block, left of=dough_flattened] (stretch_fold) {\footnotesize Stretch and fold};
\node [block, left of=smell] (wait_60_minutes) {\footnotesize Wait 60 minutes};
\node [block, left of=smell] (wait_60_minutes) {\footnotesize Wait 60~minutes};
\path [line] (init) -- (check_dough);
\path [line] (check_dough) -- (size_increase);

6
book/figures/fig-inverted-tray-method.tex
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@@ -1,14 +1,14 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Place water tray and stone in oven};
\node [block, right of=init] (heat_oven) {\footnotesize Heat oven to 230°C (446°F) for 30 minutes};
\node [block, right of=init] (heat_oven) {\footnotesize Heat oven to \qty{230}{\degreeCelsius} (\qty{446}{\degF}) for 30~minutes};
\node [block, right of=heat_oven] (score_your_dough) {\footnotesize Score your dough};
\node [block, right of=score_your_dough] (spritz) {\footnotesize Spritz your dough with water};
\node [block, right of=spritz] (load_tray) {\footnotesize Place non-preheated inverted tray in oven};
\node [block, below of=load_tray, node distance=4cm] (load_doughs) {\footnotesize Load doughs into oven};
\node [block, left of=load_doughs, node distance=3cm] (load_water) {\footnotesize Place water in heated water tray};
\node [block, left of=load_water, node distance=3cm] (bake) {\footnotesize Bake 30 minutes or until core temperature is 92°C (197°F)};
\node [block, left of=load_water, node distance=3cm] (bake) {\footnotesize Bake 30~minutes or until core temperature is \qty{92}{\degreeCelsius} (\qty{197}{\degF})};
\node [block, left of=bake, node distance=3cm] (remove_steam) {\footnotesize Remove steam source and top tray};
\node [block, left of=remove_steam, node distance=3cm] (finish) {\footnotesize Bake at least another 10 minutes or until crust has your desired color};
\node [block, left of=remove_steam, node distance=3cm] (finish) {\footnotesize Bake at least another 10~minutes or until crust has your desired color};
\path [line] (init) -- (heat_oven);
\path [line] (heat_oven) -- (score_your_dough);
\path [line] (score_your_dough) -- (spritz);

8
book/figures/fig-kneading-process.tex
View File

@@ -1,10 +1,10 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Homogenize recipe ingredients};
\node [block, right of=init, node distance=3cm] (wait1) {\footnotesize Wait 15 minutes};
\node [block, right of=init, node distance=3cm] (wait1) {\footnotesize Wait 15~minutes};
\path [line] (init) -- (wait1);
\node [block, right of=wait1, node distance=3cm] (knead1) {\footnotesize Knead 5 minutes};
\node [block, right of=wait1, node distance=3cm] (knead1) {\footnotesize Knead 5~minutes};
\path [line] (wait1) -- (knead1);
\node [block, right of=knead1, node distance=3cm] (wait2) {\footnotesize Wait 15 minutes};
\node [block, right of=knead1, node distance=3cm] (wait2) {\footnotesize Wait 15~minutes};
\path [line] (knead1) -- (wait2);
\node [decision, below of=wait2, node distance=3cm] (windowpane_test) {\footnotesize Window-pane?};
\path [line] (wait2) -- (windowpane_test);
@@ -14,7 +14,7 @@
\node [block, left of=more_water, node distance=4.5cm] (add_water) {\footnotesize Add water};
\path [line] (more_water) -- node{yes} (add_water);
\path [line] (add_water) -- (knead1);
\node [block, below of=add_water, node distance=4cm] (wait3) {\footnotesize Wait 15 minutes};
\node [block, below of=add_water, node distance=4cm] (wait3) {\footnotesize Wait 15~minutes};
\path [line] (add_water) -- (wait3);
\node [decision, right of=wait3, node distance=4.5cm] (dough_sample) {\footnotesize Aliquot jar?};
\path [line] (wait3) -- (dough_sample);

8
book/figures/fig-liquid-starter-conversion.tex
View File

@@ -1,7 +1,7 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Make a regular or stiff starter};
\node [block, right of=init] (feed_new_ratio) {\footnotesize Mix 1g existing starter, 5g flour and 25g water};
\node [block, right of=feed_new_ratio] (next_day) {\footnotesize Wait 24 hours};
\node [block, right of=init] (feed_new_ratio) {\footnotesize Mix \qty{1}{\gram} existing starter, \qty{5}{\gram} flour and \qty{25}{\gram} water};
\node [block, right of=feed_new_ratio] (next_day) {\footnotesize Wait \qty{24}{\hour}};
\node [block, below of=init, node distance=4cm] (feed_again) {\footnotesize Feed again using 1:5:25 ratio};
\node [block, right of=next_day, node distance=5cm] (test) {\footnotesize Check starter readiness?};
\node [decision, below of=next_day, node distance=4cm] (ready_signs) {\footnotesize Sour yogurty smell and bubbles visible on flour?};
@@ -10,10 +10,10 @@
\path [line] (init) -- (feed_new_ratio);
\path [line] (feed_new_ratio) -- (next_day);
\path [line] (feed_again) -- node{\footnotesize repeat 3 times} (feed_new_ratio);
\path [line] (next_day) -- node{\footnotesize after 3 days} (test);
\path [line] (next_day) -- node{\footnotesize after 3~days} (test);
\path [line] (next_day) -- (feed_again);
\path [line] (test) -- (ready_signs);
\path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
\path [line] (last_feed) -- node{\footnotesize after 6--12 hours} (bread_dough);
\path [line] (last_feed) -- node{\footnotesize after \qtyrange{6}{12}{\hour}} (bread_dough);
\end{tikzpicture}

10
book/figures/fig-proofing-process.tex
View File

@@ -1,12 +1,12 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [decision] (init) {\footnotesize Room temperature proofing?};
\node [decision, right of=init, node distance=9cm] (retard_bake_decision) {\footnotesize Bake in less than 10 hours from now?};
\node [decision, right of=init, node distance=9cm] (retard_bake_decision) {\footnotesize Bake in less than \qty{10}{\hour} from now?};
\node [block, below of=init, node distance=4cm] (poke) {\footnotesize Poke the dough};
\node [block, right of=poke, node distance=4cm] (wait_poke) {\footnotesize Wait 15 minutes};
\node [decision, below of=poke, node distance=3cm] (dent_visible_decision) {\footnotesize Dent still visible after 1 minute?};
\node [block, right of=poke, node distance=4cm] (wait_poke) {\footnotesize Wait 15~minutes};
\node [decision, below of=poke, node distance=3cm] (dent_visible_decision) {\footnotesize Dent still visible after 1~minute?};
\node [block, right of=dent_visible_decision, node distance=4cm] (bake) {\footnotesize Score and bake};
\node [block, below of=retard_bake_decision, node distance=3cm] (wait_retard) {\footnotesize Wait 15 minutes};
\node [block, below of=wait_retard, node distance=3cm] (retard) {\footnotesize Proof in fridge at 4°C (40°F)};
\node [block, below of=retard_bake_decision, node distance=3cm] (wait_retard) {\footnotesize Wait 15~minutes};
\node [block, below of=wait_retard, node distance=3cm] (retard) {\footnotesize Proof in fridge at \qty{4}{\degreeCelsius} (\qty{40}{\degF})};
\node [block, right of=wait_retard, node distance=3cm] (move_to_fridge) {\footnotesize Move dough directly to fridge};
\path [line] (init) -- node{yes} (poke);
\path [line] (init) -- node{no} (retard_bake_decision);

11
book/figures/fig-starter-maintenance.tex
View File

@@ -2,8 +2,8 @@
\node [block] (init) {\footnotesize Make your bread dough};
\node [decision, below of=init, node distance=3.5cm] (all_starter_used) {\footnotesize All starter used?};
\path [line] (init) -- (all_starter_used);
\node [block, right of=init, node distance=3cm] (use_dough) {\footnotesize Take 10g of your bread dough};
\node [block, right of=all_starter_used, node distance=3cm] (use_starter) {\footnotesize Take all but not more than 10g of your starter};
\node [block, right of=init, node distance=3cm] (use_dough) {\footnotesize Take \qty{10}{\gram} of your bread dough};
\node [block, right of=all_starter_used, node distance=3cm] (use_starter) {\footnotesize Take all but not more than \qty{10}{\gram} of your starter};
\path [line] (all_starter_used) -- node{yes} (use_dough);
\path [line] (all_starter_used) -- node{no} (use_starter);
\node [block, right of=use_dough, node distance=3cm] (feed_starter) {\footnotesize Feed using 1:5:5 ratio};
@@ -11,12 +11,13 @@
\path [line] (use_starter) -- (feed_starter);
\node [decision, right of=feed_starter, node distance=3cm] (bake_next_day_check) {\footnotesize Bake next day?};
\path [line] (feed_starter) -- (bake_next_day_check);
\node [block, right of=bake_next_day_check, node distance=3.5cm] (make_bread_dough) {\footnotesize Make bread dough again after 8--12 hours};
\node [block, right of=bake_next_day_check, node distance=3.5cm]
(make_bread_dough) {\footnotesize Make bread dough again after \qtyrange{8}{12}{\hour}};
\path [line] (bake_next_day_check) -- node{yes} (make_bread_dough);
\node [decision, right of=use_starter, node distance=3cm] (bake_next_week_check) {\footnotesize Baking in next 2 weeks?};
\node [block, right of=bake_next_week_check, node distance=3.5cm] (store_fridge) {\footnotesize Store starter in fridge at 4°C(40°F)};
\node [block, right of=bake_next_week_check, node distance=3.5cm] (store_fridge) {\footnotesize Store starter in fridge at \qty{4}{\degreeCelsius}(\qty{40}{\degF})};
\path [line] (bake_next_week_check) -- node{yes} (store_fridge);
\node [block, right of=store_fridge, node distance=3cm] (feed_after_fridge) {\footnotesize Feed again using 1:5:5 ratio 8--12 hours before making dough};
\node [block, right of=store_fridge, node distance=3cm] (feed_after_fridge) {\footnotesize Feed again using 1:5:5 ratio \qtyrange{8}{12}{\hour} before making dough};
\path [line] (store_fridge) -- (feed_after_fridge);
\path [line] (bake_next_day_check) -- node{no} (bake_next_week_check);
\node [decision, below of=use_starter, node distance=3cm] (freezer_check) {\footnotesize Have a freezer?};

8
book/figures/fig-starter-process.tex
View File

@@ -1,14 +1,14 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Mix 50g flour + 50g water, stir};
\node [block, right of=init, node distance=3cm] (wait1) {\footnotesize Wait 24 hours};
\node [block] (init) {\footnotesize Mix \qty{50}{\gram} flour + \qty{50}{\gram} water, stir};
\node [block, right of=init, node distance=3cm] (wait1) {\footnotesize Wait \qty{24}{\hour}};
\path [line] (init) -- (wait1);
\node [block, right of=wait1, node distance=3cm] (feed) {\footnotesize 10g of previous day + 50g water + 50g flour, stir};
\node [block, right of=wait1, node distance=3cm] (feed) {\footnotesize \qty{10}{\gram} of previous day + \qty{50}{\gram} water + \qty{50}{\gram} flour, stir};
\path [line] (wait1) -- (feed);
\node [block, below of=feed] (discard) {\footnotesize Discard the rest};
\path [line] (feed) -- (discard);
\node [decision, right of=feed, node distance=3.5cm] (decide) {\footnotesize Is good?};
\node [decision, above of=decide, node distance=3cm] (timeout) {\footnotesize Less than 10 feeds?};
\node [block, above of=feed, node distance=3cm] (wait2) {\footnotesize Wait 24 hours};
\node [block, above of=feed, node distance=3cm] (wait2) {\footnotesize Wait \qty{24}{\hour}};
\node [block, right of=timeout, node distance=3cm] (discard2) {\footnotesize Batch failed};
\path [line] (timeout) -- node{no} (discard2);
\path [line] (timeout) -- node{yes} (wait2);

4
book/figures/fig-starter-readiness.tex
View File

@@ -2,11 +2,11 @@
\node [block] (init) {\footnotesize Make a starter};
\node [block, right of=init, node distance=3cm] (feed) {\footnotesize Feed your starter};
\path [line] (init) -- (feed);
\node [block, right of=feed, node distance=3cm] (wait_12_after_feed) {\footnotesize Wait 12 hours};
\node [block, right of=feed, node distance=3cm] (wait_12_after_feed) {\footnotesize Wait \qty{12}{\hour}};
\path [line] (feed) -- (wait_12_after_feed);
\node [block, right of=wait_12_after_feed, node distance=3cm] (ready_question) {\footnotesize Perform readiness check};
\path [line] (wait_12_after_feed) -- (ready_question);
\node [block, below of=feed, node distance=3cm] (wait_12) {\footnotesize Wait 12 hours};
\node [block, below of=feed, node distance=3cm] (wait_12) {\footnotesize Wait \qty{12}{\hour}};
\path [line] (wait_12) -- (feed);
\node [decision, right of=ready_question, node distance=3.5cm] (is_bubbly) {\footnotesize Bubbly? Size Increase?};
\path [line] (ready_question) -- (is_bubbly);

6
book/figures/fig-stiff-starter-conversion.tex
View File

@@ -1,9 +1,9 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Make a regular or liquid starter};
\node [block, right of=init] (feed_new_ratio) {\footnotesize Mix 10g existing starter, 50g flour and 25g water};
\node [block, right of=init] (feed_new_ratio) {\footnotesize Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
\node [decision, right of=feed_new_ratio, node distance=3cm] (too_dry) {\footnotesize Starter very dry, hard to mix?};
\node [block, right of=too_dry, node distance=4cm] (add_water) {\footnotesize Add more water};
\node [block, below of=add_water, node distance=2cm] (next_day) {\footnotesize Wait 24 hours};
\node [block, below of=add_water, node distance=2cm] (next_day) {\footnotesize Wait \qty{24}{\hour}};
\node [decision, below of=too_dry, node distance=3cm] (repeated_3_times) {\footnotesize Stiff starter fed 3 times overall?};
\node [block, left of=repeated_3_times] (feed_again) {\footnotesize Feed again using 1:5:2.5 ratio};
\node [decision, below of=repeated_3_times, node distance=3.5cm] (ready_signs) {\footnotesize Size increase and sour smell?};
@@ -16,7 +16,7 @@
\path [line] (repeated_3_times) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
\path [line] (last_feed) -- node{\footnotesize after 6--12 hours} (bread_dough);
\path [line] (last_feed) -- node{\footnotesize after \qtyrange{6}{12}{\hour}} (bread_dough);
\path [line] (feed_new_ratio) -- (too_dry);
\path [line] (add_water) -- (next_day);
\path [line] (too_dry) -- node{\footnotesize no} (next_day);

8
book/figures/fig-wheat-sourdough-starter-process.tex
View File

@@ -1,13 +1,13 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [decision] (init) {\footnotesize Starter last fed within 3 days?};
\node [block, right of=init, node distance=4cm] (feed_no_branch)
{\footnotesize Feed starter twice. 48 hours before and 6--12 hours before};
{\footnotesize Feed starter twice. \qty{48}{\hour} before and \qtyrange{6}{12}{\hour} before};
\node [block, below of=feed_no_branch, node distance=3cm] (feed_yes_branch)
{\footnotesize Feed starter once 6--12 hours before making dough};
{\footnotesize Feed starter once \qtyrange{6}{12}{\hour} before making dough};
\node [block, right of=feed_no_branch, node distance=6cm] (high_ratio)
{\footnotesize Use a 1:10:10 ratio. 10g starter, 100g flour, 100g water};
{\footnotesize Use a 1:10:10 ratio. \qty{10}{\gram} starter, \qty{100}{\gram} flour, \qty{100}{\gram} water};
\node [block, right of=feed_yes_branch, node distance=3cm] (low_ratio)
{\footnotesize Use a 1:5:5 ratio. 10g starter, 50g flour, 50g water};
{\footnotesize Use a 1:5:5 ratio. \qty{10}{\gram} starter, \qty{50}{\gram} flour, \qty{50}{\gram} water};
\node [block, below of=high_ratio, node distance=6cm] (check_starter)
{\footnotesize Check if starter is ready to be used};
\node [decision, below of=init, node distance=6cm] (size_check)

2
book/figures/vars.tex
View File

@@ -1,5 +1,7 @@
\documentclass[tikz]{standalone}
\usepackage{tikz}
\usepackage{siunitx}
\DeclareSIUnit\degF{\text{°}F}
\definecolor{codeblue}{RGB}{69, 161, 248}
\definecolor{codegray}{RGB}{40, 40, 40}

2
book/flour-types/flour-types.tex
View File

@@ -22,7 +22,7 @@ type of flour.
\end{table}
In Germany, the ash content is used to describe the flours. The lab will burn
100 grams of flour in the oven. Then afterwards the remaining ash is extracted
\qty{100}{\gram} of flour in the oven. Then afterwards the remaining ash is extracted
and measured. Depending on the quantity the flour is categorized. If the flour
is of type 405 then 405 milligrams of ash have remained after burning the
flour. The more hull parts the flour has, the more minerals remain. So the

6
book/history/sourdough-history.tex
View File

@@ -2,7 +2,7 @@ Sourdough has been made since ancient times. The exact origins of fermented
bread are, however, unknown. One of the most ancient preserved
sourdough breads has been excavated in Switzerland.
However, based on recent research, some scientists speculate that sourdough
bread had already been made in 12000 BC in ancient Jordan~\cite{jordan+bread}.
bread had already been made in \num{12000}~BC in ancient Jordan~\cite{jordan+bread}.
\begin{figure}[h]
\includegraphics[width=\textwidth]{einkorn-crumb}
@@ -78,8 +78,8 @@ what I~describe as the 150 lost years of bread making. In 1879
the first machines and centrifuges were developed to centrifuge
pure yeast. This yeast would be extracted from batches of sourdough.
The pure yeast would prove to be excellent and turbocharged
at leavening bread doughs. What would previously take 10 hours
to leaven a bread dough could now be done within 1 hour.
at leavening bread doughs. What would previously take 10~hours
to leaven a bread dough could now be done within 1~hour.
The process became much more efficient. During World~War~II
the first packaged dry yeast was developed. This would ultimately
allow bakeries and home bakers to make bread much faster.

9
book/intro/preface.tex
View File

@@ -4,12 +4,13 @@ and making it has been an integral part of our culture.
My bread journey began during childhood. My mother, being a parent
of 3, would always use Saturdays to bake a delicious loaf for the family.
It was a white fluffy sandwich bread, and she made it within one to two hours using store-bought yeast.
It was a white fluffy sandwich bread, and she made it within one to two hour using store-bought yeast.
Being a bit more experienced, I~now realize it's
ideal to wait a little while before cutting into your bread, but back then,
we kids couldn't wait. Mom would cut for us a few slices straight from the oven, and we would
immediately proceed to pour butter or jam on each slice. Within minutes, 1 kg of
flour would be consumed. Bread became an integral part of my weekly food.
immediately proceed to pour butter or jam on each slice. Within minutes,
\qty{1}{\kg} of flour would be consumed. Bread became an integral part of my
weekly food.
I~was lucky that my parents could afford a yearly ski trip to
Alto Adige in northern Italy. In the small town called Valdaora, we
@@ -73,7 +74,7 @@ each of whom can help by improving and changing the source code. Frameworks have
businesses possible.
In most cases, frameworks do exactly what they claim they do. However,
sometimes you are faced with issues you don't understand. In 99.95 percent
sometimes you are faced with issues you don't understand. In \qty{99.95}{\percent}
of all software bugs, the developer is the issue. Sometimes, however, the framework has a
bug. That is when the developer must dig deeper to see the \emph{what} and the
\emph{why} behind what

20
book/non-wheat-sourdough/non-wheat-sourdough.tex
View File

@@ -41,10 +41,10 @@ be replaced with einkorn or emmer based on your preference.
The following recipe will make you 2 loaves:
\begin{itemize}
\item 1000 g of whole rye flour
\item 800 g of room temperature water (80 percent)
\item 200 g of sourdough starter (20 percent)
\item 20 g of salt (2 percent)
\item \qty{1000}{\gram} of whole rye flour
\item \qty{800}{\gram} of room temperature water (\qty{80}{\percent})
\item \qty{200}{\gram} of sourdough starter (\qty{20}{\percent})
\item \qty{20}{\gram} of salt (\qty{2}{\percent})
\end{itemize}
The sourdough starter can be in an active or inactive state. If it has been
@@ -55,7 +55,7 @@ The dough is very forgiving.
If you follow the suggested dough from the recipe you are making a relatively
wet rye dough. It's so wet that it can only be made using a loaf pan. If
you want to make a freestanding rye bread, consider reducing the hydration
to around 60 percent.
to around \qty{60}{\percent}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{ingredients}
@@ -88,13 +88,13 @@ dough is ready to begin bulk fermentation.
You can bulk ferment the dough for a few hours up to
weeks. By extending the bulk fermentation time, you increase
the acidity the final loaf is going to feature. After around
48 hours, the acidity will no longer increase. This is because
48~hours, the acidity will no longer increase. This is because
most of the nutrients have been eaten by your microorganisms.
You could let your dough sit for longer, but it wouldn't alter the
final flavor profile by much.
I~recommend waiting until the dough has roughly increased by
50 percent in size. If you are daring, you can taste the dough
I~recommend waiting until the dough has roughly increased by~\qty{50}{\percent}
in size. If you are daring, you can taste the dough
to get an idea of the acidity profile. The dough will likely
taste very sour. However, a lot of the acid will evaporate
during the baking process. So the final loaf will not be
@@ -124,7 +124,7 @@ Carefully spread the dough with a spatula in your loaf pan. You
can wet the spatula to make this process easier. Spread it
until the surface looks smooth and shiny.
For proofing, I~recommend waiting around 60 minutes. An extended
For proofing, I~recommend waiting around 60~minutes. An extended
proofing period does not make sense unless you want to further
increase the dough's acidity. The dough will not become fluffier
the longer you proof. With the short proofing period, however,
@@ -141,7 +141,7 @@ Chapter~\ref{chapter:baking}. One challenging aspect
of using a loaf pan is to make sure that the center part of your
dough is properly cooked. For this reason, it is best to use a thermometer
and measure the internal temperature. The bread is
ready once the internal temperature reaches 92°C (197°F). I~recommend
ready once the internal temperature reaches \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
removing the bread from the loaf pan once it reaches the desired
temperature. Then you can continue baking the loaf without the pan and
steam. This way you achieve a great crust all around your

65
book/sourdough-starter/sourdough-starter-types.tex
View File

@@ -28,10 +28,10 @@ starter has half the flour as water.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-types}
\caption{3 different starter types next to each other. Note how the liquid starter is submerged
in water. It has a hydration of 500 percent or more.
The regular starter has a hydration of around 100 percent, the stiff starter
around 50 to 60 percent.}%
\caption{Three~different starter types next to each other. Note how the
liquid starter is submerged in water. It has a hydration of~\qty{500}{\percent}
or more. The regular starter has a hydration of around
\qty{100}{\percent}, the stiff starter around \qtyrange{50}{60}{\percent}.}%
\label{fig:starter-types}
\end{figure}
@@ -51,18 +51,18 @@ bacterial fermentation, then your dough will also have slightly more bacterial
fermentation. If you have more yeast fermentation, then your main dough will
have slightly more yeast fermentation. This is important to know when you are
working with a more mature unfed starter. Let's say your starter had last been
fed 48 hours ago. Chances are that your bacteria is very active while the
fed 48~hours ago. Chances are that your bacteria is very active while the
yeast could be dormant. In such a case you can skip feeding your starter
before making another dough. Just use a very tiny amount of starter. For 1000 g
of flour I~would take around 10 g of starter (1 percent in terms of baker's
math). If my starter is very young and had just been fed 6 to 8 hours ago I~might
end up going up to 20 percent of starter. Remember that your dough is nothing
before making another dough. Just use a very tiny amount of starter. For \qty{1000}{\gram}
of flour I~would take around \qty{10}{\gram} of starter (\qty{1}{\percent} in terms of baker's
math). If my starter is very young and had just been fed 6 to 8~hours ago I~might
end up going up to \qty{20}{\percent} of starter. Remember that your dough is nothing
else other than a big starter. It will tremendously help you to figure out
your best next steps.
When using such a low inoculation rate (1 percent), you need to use stronger
When using such a low inoculation rate (\qty{1}{\percent}), you need to use stronger
flour when making wheat-based doughs. Your flour naturally breaks down due
to enzymatic activity. It might take 24 hours for the starter to re-grow
to enzymatic activity. It might take 24~hours for the starter to re-grow
inside of your bread dough. At the same time, the enzymatic activity might
have caused your gluten to degrade significantly. While this is okay
when looking at your starter, your wheat-based dough will flatten
@@ -74,12 +74,12 @@ a longer fermentation before most gluten is broken down.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption{A regular sourdough starter at 100 percent hydration fed with rye
\caption{A regular sourdough starter at \qty{100}{\percent} hydration fed with rye
flour.}%
\label{fig:regular-sourdough-starter}
\end{figure}
The regular sourdough starter is made at a hydration of around 100 percent.
The regular sourdough starter is made at a hydration of around \qty{100}{\percent}.
This means the starter has equal parts of flour and water. This is the most
common and most universal sourdough starter there is. The starter has a good
balance of yeast and bacteria. After a feeding, the volume increases and
@@ -96,7 +96,7 @@ A regular starter is a perfect choice to use when utilizing stronger wheat or sp
It also nicely works with rye, emmer or einkorn. If you only have a weak flour
at hand with less gluten, this starter might cause issues. As you tend to have
quite some bacterial activity, gluten is going to be broken down fast. When
using the starter, use around 1 to 20 percent starter based on the flour of your
using the starter, use around 1 to \qty{20}{\percent} starter based on the flour of your
dough.
Depending on the bacteria cultivated, a regular starter either has a lactic (dairy),
@@ -131,7 +131,7 @@ starter's flavor by changing the type to a liquid starter.
\end{center}
\end{figure}
The liquid starter is made at a hydration of around 500 percent. This means
The liquid starter is made at a hydration of around \qty{500}{\percent}. This means
the starter has much more water than flour. The additional layer of water on
top of the flour changes the microbiome of your starter.
@@ -146,8 +146,8 @@ from enhanced yeast activity. The liquid starter conversion is non reversible.
So ideally keep a backup of your stiff or regular starter.
To commence with the
conversion, simply take around 1 gram of your starter, mix with 5 g flour and
25 g water. Stir everything together properly. After a few minutes the flour is
conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and
\qty{25}{\gram} water. Stir everything together properly. After a few minutes the flour is
going to start settling in at the bottom of your jar. Repeat this process over
a few days. Shake the starter gently to see if you can see tiny \ch{CO2} bubbles
moving in the liquid. This is a good sign that your starter is ready. Use your
@@ -159,11 +159,11 @@ weak wheat flour will not work. If you do not care about baking a freestanding l
then you can easily use this starter together with a loaf pan.
This starter also works great when making a hearty pancake dough. To use it
I~shake the starter container until I~see all ingredients are homogenized. Then
I~use around 5 percent of it in terms of baker's math. So for 1000 g of flour
that's around 50 grams of liquid starter. As it is very liquid you have to
include the 50 grams in your liquid calculation. I~typically treat the starter
directly as liquid in the recipes. So if the recipe calls for 600 grams of water
and I~use 50 grams of starter, then I~would proceed and only use 550 grams of
I~use around \qty{5}{\percent} of it in terms of baker's math. So for \qty{1000}{\gram} of flour
that's around \qty{50}{\gram} of liquid starter. As it is very liquid you have to
include the \qty{50}{\gram} in your liquid calculation. I~typically treat the starter
directly as liquid in the recipes. So if the recipe calls for \qty{600}{\gram} of water
and I~use \qty{50}{\gram} of starter, then I~would proceed and only use \qty{550}{\gram} of
water.
This type of starter is also an excellent mold combatant. As you are removing
@@ -191,8 +191,8 @@ jar.}%
\end{figure}
The stiff starter is the driest of all the starters. It has a hydration of
around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
60 grams of water. If you can't mix flour and water because the
around \qtyrange{50}{60}{\percent}. So for \qty{100}{\gram} of flour you are using around
\qtyrange{50}{60}{\gram} of water. If you can't mix flour and water because the
mixture is too dry you need to increase the water quantity. This is often
the case when using whole wheat/rye flour to make your starter. The
more bran your flour contains, the more water your flour can absorb. The stiff
@@ -220,8 +220,8 @@ for a visual example of the starter's required hydration level.
process takes around 3 days. The longer you maintain your starter at the
suggested hydration level, the more adapted your microorganisms become. The
stiff starter boosts the yeast activity of your sourdough starter.
The guide uses a 50 percent hydration level for the starter. If the dough is too stiff
consider increasing this to 60 percent.}%
The guide uses a \qty{50}{\percent} hydration level for the starter. If the dough is too stiff
consider increasing this to \qty{60}{\percent}.}%
\label{fig:stiff-starter-conversion}
\end{center}
\end{figure}
@@ -260,9 +260,9 @@ very mild. I~am still yet to find a proper explanation why the yeast part of
the dough is more active. Maybe it is not. It could also be that the bacteria
is inhibited by the lack of water.
When making the stiff sourdough starter, start by using around 50 percent
When making the stiff sourdough starter, start by using around \qty{50}{\percent}
water. If you are using a whole wheat flour, or a strong flour consider going
up to 60 percent. All the ingredients should mix together very well. There
up to \qty{60}{\percent}. All the ingredients should mix together very well. There
should be no crumbly flour left. This is a common mistake I~have seen when
people tried to make the stiff starter. Yes it should be dry, but not to a
point where it is a brick of cement. If you have ever made a pasta dough, this
@@ -273,9 +273,10 @@ pockets of air on the sides of your container. Use your nose to smell the
starter. It should have a mild smell. It also tends to smell much more
alcoholic than the other starters.
When using a stiff starter, use around 1 to 20 percent depending on the ripeness of
your starter. In summer I~typically use around 10 percent and in winter
around 20 percent. This way you can also control the fermentation speed.
When using a stiff starter, use around \qtyrange{1}{20}{\percent} depending on
the ripeness of your starter. In summer I~typically use around
\qty{10}{\percent} and in winter around \qty{20}{\percent}. This way you can
also control the fermentation speed.
Mixing the starter can be a little bit annoying as it hardly homogenizes with
the rest of the dough. In this case you can try to dissolve the starter in the
water you are about to use for your dough. This will make mixing a lot easier.
@@ -327,7 +328,7 @@ Lastly, no matter which starter type you choose, you can control how sour
you want your dough to be. The longer you push the fermentation, the more
acidity is going to be piled up. The only difference is that for a given
volume increase, the stiff starter will produce the least acidity. So for a
volume increase of 100 percent, the liquid starter has produced the most acidity,
volume increase of \qty{100}{\percent}, the liquid starter has produced the most acidity,
followed by the regular starter and then the stiff starter. If you wait long
enough, the stiff starter will have produced the same amount of acidity as the
other starters. But before doing so it will have also produced a lot more \ch{CO2}. If

70
book/sourdough-starter/sourdough-starter.tex
View File

@@ -19,19 +19,19 @@ for bakers, the quantity of each ingredient
is calculated as a percentage based on how much flour you have.
Let me demonstrate this with a small example from
a pizzeria. In the morning you check and you realize you
have around 1 kilogram of flour.
Your default recipe calls for around 600 grams of water.
have around \qty{1}{\kg} of flour.
Your default recipe calls for around \qty{600}{\gram} of water.
That would be a typical pizza dough, not too dry but
also not too wet. Then you would be using around 20 grams
of salt and around 100 grams of sourdough starter\footnote{This is my go to
also not too wet. Then you would be using around \qty{20}{\gram}
of salt and around \qty{100}{\gram} of sourdough starter\footnote{This is my go to
pizza dough recipe. In Napoli modern pizzerias would use fresh or dry yeast.
However traditionally pizza has always been made with sourdough.}.
The next day you suddenly have 1.4 kilograms of flour
The next day you suddenly have \qty{1.4}{\kg} of flour
at hand and thus can make more pizza dough. What do you do?
Do you multiply all the ingredients by 1.4? Yes you could,
but there is an easier way. This is where baker's math
comes in handy. Let's look at the default recipe with baker's
math and then adjust it for the 1.4 kilogram flour quantity.
math and then adjust it for the \qty{1.4}{\kg} flour quantity.
\begin{table}[!htb]
\begin{center}
@@ -41,40 +41,40 @@ math and then adjust it for the 1.4 kilogram flour quantity.
\end{table}
Note how each of the ingredients is calculated as a percentage
based on the flour. The 100 percent is the baseline and represents the absolute
amount of flour that you have at hand. In this case that's 1000 grams
(1 kilogram).
based on the flour. The \qty{100}{\percent} is the baseline and represents the absolute
amount of flour that you have at hand. In this case that's \qty{1000}{\gram}
(\qty{1}{\kg}).
Now let's go back to our example and adjust the flour, as we have
more flour available the next day. As mentioned the next day
we have 1.4 kilograms at hand (1400 grams).
we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}).
\begin{table}[!htb]
\begin{center}
\input{tables/table-recipe-bakers-math.tex}
\caption{An example recipe that uses 1400 grams as its baseline and
\caption{An example recipe that uses \qty{1400}{\gram} as its baseline and
is then calculated using baker's math.}
\end{center}
\end{table}
For each ingredient we calculate the percentage
based on the flour available (1400 grams). So for the water
we calculate 60 percent based on 1400. Open up your
calculator and type in 1400 * 0.6 and you have
the absolute value in grams that you should be using.
For the second day, that is 840 grams. Proceed to do the same
based on the flour available (\qty{1400}{\gram}). So for the water
we calculate \qty{60}{\percent} based on \num{1400}. Open up your
calculator and type in \numproduct{1400}{0.6} and you have
the absolute value in gram that you should be using.
For the second day, that is \qty{840}{\gram}. Proceed to do the same
thing for all the other ingredients and you will know
your recipe.
Let's say you would want to use 50 kilograms of flour
Let's say you would want to use \qty{50}{\kg} of flour
the next day. What would you do? You would simply proceed
to calculate the percentages one more time. I~like this
way of writing recipes a lot. Imagine you wanted to make
some pasta. You would like to know how much sauce you should
be making. Now rather than making a recipe just for you, a
hungry family arrives. You are tasked with making pasta
for 20 people. How would you calculate the amount of sauce
for \num{20} people. How would you calculate the amount of sauce
you need? You go to the internet and check a recipe and then
are completely lost when trying to scale it up.
@@ -103,7 +103,7 @@ contamination of the microbes you are trying to cultivate
in your starter. More of them live on the hull compared to the
endophytes living in the grain.
Start by measuring approximately 50 grams each of flour and
Start by measuring approximately \qty{50}{\gram} each of flour and
water. The measurements don't have to be exact; you can use
less or more, or just eyeball the proportions. These
values are just shown as a reference.
@@ -114,8 +114,8 @@ like Germany, tap water is perfectly fine. Chlorine is added
to water as a disinfectant to kill microorganisms, you will
not be able to grow a starter with chlorinated water.
In this process, the hydration of your starter is 100
percent. This means you're using equal parts flour and
In this process, the hydration of your starter is \qty{100}{\percent}.
This means you're using equal parts flour and
water. Stir everything together so that all the flour is
properly hydrated. This step activates the microbial spores
in your mixture, drawing them out of hibernation and
@@ -189,24 +189,24 @@ my kitchen.
\end{figure}
Wait for around 24 hours and observe what happens to your starter.
Wait for around 24~hours and observe what happens to your starter.
You might see some early signs of fermentation already. Use your nose
to smell the dough. Look for bubbles in the dough. Your dough
might already have increased in size a little bit. Whatever
you see and notice is a sign of the first battle. Some microbes
have already been outperformed. Others have won the first battle.
After around 24 hours most of the starch has been broken down
After around 24~hours most of the starch has been broken down
and your microbes are hungry for additional sugars. With a spoon
take around 10 grams from the previous day's mixture and place
take around \qty{10}{\gram} from the previous day's mixture and place
it in a new container. Again --- you could also simply eye ball
all the quantities. It does not matter that much. Mix the 10
grams from the previous day with another 50 grams of flour
and 50 grams of water. Note the ratio of 1:5. I~very often use
grams from the previous day with another \qty{50}{\gram} of flour
and \qty{50}{\gram} of water. Note the ratio of 1:5. I~very often use
1 part of old culture with 5 parts of flour and 5 parts of water.
This is also very often the same ratio I~use when making a dough.
A dough is nothing else than a sourdough starter with slightly different
properties. I'd always be using around 100--200 grams of starter
for around 1000 grams of flour (baker's math: 10--20 percent).
properties. I'd always be using around \qtyrange{100}{200}{\gram} of starter
for around \qty{1000}{\gram} of flour (baker's math: \qtyrange{10}{20}{\percent}).
Homogenize your new mixture again with a spoon. Then cover
the mix again with a glass or a lid. If you notice the top of
your mixture dries out a lot consider using another cover. The
@@ -231,7 +231,7 @@ grow in population with each subsequent feeding. Even if you see no signs
of activity directly, don't worry. There is activity in
your starter on a microscopic level.
24 hours later again we will repeat the same thing again until
24~hours later again we will repeat the same thing again until
we see that our sourdough starter is active. More on that in the
next section of this book.
@@ -323,7 +323,7 @@ yeast part of your sourdough and balance the fermentation.
\input{figures/fig-starter-maintenance.tex}
\caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a
piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an
option that works best for your own schedule. The chart assumes that you are using a starter at a 100 percent
option that works best for your own schedule. The chart assumes that you are using a starter at a \qty{100}{\percent}
hydration level. Adjust the water content accordingly when you use a stiff
starter.}%
\label{fig:sourdough-maintenance-process}
@@ -337,8 +337,8 @@ perform daily feedings of the starter. The key to understanding how to properly
conduct maintenance is to understand what happens to your starter after you
used it to make a dough. Whatever starter you have left, or a tiny piece of
your bread dough can serve to make your next starter\footnote{I~very often use all my
starter to make a dough. So if the recipe calls for 50g of starter I~make
exactly 50g starter in advance. This means I~have no starter left. In that
starter to make a dough. So if the recipe calls for \qty{50}{\gram} of starter I~make
exactly \qty{50}{\gram} starter in advance. This means I~have no starter left. In that
case I~would proceed to take tiny bit of the dough at the end of the
fermentation period. This piece I~would use to regrow my starter again.}.
@@ -390,7 +390,7 @@ all your starter you can cut a piece of your dough. The dough itself is
nothing different than a gigantic starter. I~recommend a 1:5:5 ratio like
mentioned before. So take 1 piece of starter, feed with 5 parts of flour and 5
parts of water. If it is very hot where you live, or if you want to make the
bread around 24 hours later after your last feeding, change the ratio. In that
bread around 24~hours later after your last feeding, change the ratio. In that
case I~would go for a 1:10:10 ratio. Sometimes I~don't have enough starter.
Then I~even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
flour you feed it takes longer for your starter to be ready again.
@@ -409,7 +409,7 @@ to make a lacto fermented hot sauce for instance.
The colder it is the longer you preserve a good balance of yeast and
bacteria. Generally, the warmer it is the faster the fermentation process is,
and the colder it is the slower the whole process becomes.
Below 4°C the starter fermentation almost completely stops. The
Below \qty{4}{\degreeCelsius} the starter fermentation almost completely stops. The
fermentation speed at low temperatures depends on the
strains of wild yeast and bacteria
that you have cultivated.
@@ -425,7 +425,7 @@ Simply take your starter and mix it with flour. Try to crumble the starter as
much as possible. Add more flour continuously until you notice that there is no
moisture left. Place the flour starter in a dry place in your house. Let it
dry out even more. If you have a dehydrator you can use this to speed up the
process. Set it to around 30°C and dry the starter for 12--20 hours. The next
process. Set it to around \qty{30}{\degreeCelsius} and dry the starter for 12--20~hours. The next
day your starter has dried out a bit. It is in a vulnerable state as there is still a bit
of humidity left. Add some more flour to speed up the drying process. Repeat
for another 2 days until you feel that there is no humidity left. This is

31
book/troubleshooting/crumb-structures/crumb-structures.tex
View File

@@ -44,7 +44,7 @@ That's why achieving such a crumb works best if you only ferment
one loaf at a time. Normally, if you have to pre-shape your dough,
you will automatically degas your dough a little bit during the rounding process.
If you skip this step and directly shape your dough, you will achieve a more open crumb.
A good rule of thumb is to not touch your dough for at least 1--2 hours before shaping,
A good rule of thumb is to not touch your dough for at least 1--2~hours before shaping,
to achieve as open a crumb as possible.
\begin{figure}
@@ -124,10 +124,11 @@ oil. It will make delicious sourdough flatbreads.
To fix issues related to over-fermentation, you need to stop the fermentation process
earlier. What I~like to do is to extract a small fermentation sample from my dough.
Depending on the volume increase of this sample, I~can mostly judge when my fermentation
is finished. Try to start with a 25 percent volume increase of your main dough or sample.
Depending on how much gluten your flour has, you can ferment for a longer period of time.
With a strong flour featuring a 14--15 percent protein, you should be able to safely
ferment until a 100 percent size increase. This however also depends on your
is finished. Try to start with a \qty{25}{\percent} volume increase of your
main dough or sample. Depending on how much gluten your flour has, you can
ferment for a longer period of time. With a strong flour featuring a
\qtyrange{14}{15}{\percent} protein, you should be able to safely ferment
until a \qty{100}{\percent} size increase. This however also depends on your
sourdough starter's composition of yeast and bacteria. The more bacterial fermentation,
the faster your dough structure breaks down. Frequent feedings of your sourdough
starter will improve the yeast activity. Furthermore, a stiff sourdough starter
@@ -194,13 +195,14 @@ To fix issues related to under-fermentation, you simply have to ferment your dou
for a longer period of time. Now, there is an upper limit to fermentation time
as your flour starts to break down the moment it is in contact with water. That's why it
might be a good idea to simply speed up your fermentation process. As a rough
figure, I~try to aim for a bulk fermentation time of around 8--12 hours typically.
figure, I~try to aim for a bulk fermentation time of around 8--12~hours typically.
To achieve that you can try to make your sourdough starter more active. This can be done
by feeding your starter daily over several days. Use the same ratio as you would
do for your main bread dough. Assuming you use 20 percent starter calculated on the flour,
use a 1:5:5 ratio to feed your starter. That would be 10 grams of existing starter,
50 grams of flour, 50 grams of water for instance.
To boost your yeast activity even more, you can consider making a stiff sourdough
do for your main bread dough. Assuming you use \qty{20}{\percent} starter
calculated on the flour, use a 1:5:5 ratio to feed your starter. That would be
\qty{10}{\gram} of existing starter, \qty{50}{\gram} of flour, \qty{50}{\gram}
of water for instance. To boost your yeast activity even more, you can
consider making a stiff sourdough
starter. The bacteria produces mostly acid. The more acidity
is piled up, the less active your yeast is. The stiff sourdough starter
enables you to start your dough's fermentation with stronger yeast activity
@@ -220,8 +222,9 @@ hasn't been developed properly. Your dough is too extensible and flattens out
mostly rather than springing upwards in the oven. This can also happen if you
proofed your dough for too long. Over time the gluten relaxes and your dough
becomes more and more extensible. You can observe the gluten relaxing behavior
too when making a pizza pie. Directly after shaping your dough balls, it's very hard to shape
the pizza pie. If you wait for 30--90 minutes stretching the dough becomes a lot easier.
too when making a pizza pie. Directly after shaping your dough balls, it's
very hard to shape the pizza pie. If you wait for 30--90~minutes stretching
the dough becomes a lot easier.
The easiest way to fix this is probably to knead your dough more at the start. To simplify
things consider using less water for your flour too. This will result in a more elastic dough
@@ -322,5 +325,5 @@ I~would achieve less oven spring.
Generally though, achieving too much steam is relatively challenging. I~could only
make this mistake when using a Dutch oven as the steaming method paired with relatively
large ice cubes. After talking with other bakers using the same Dutch oven, it seems
that my ice cubes (around 80g) were 4 times as heavy as the ones other bakers
would use (20g).
that my ice cubes (around \qty{80}{\gram}) were 4 times as heavy as the ones
other bakers would use (\qty{20}{\gram}).

72
book/troubleshooting/misc.tex
View File

@@ -10,22 +10,22 @@ amylase and protease enzymes work faster, making more
sugars available and degrading the gluten proteins.
At around 22°C (72°F) in my kitchen my bulk fermentation is ready
after around 10 hours. I~use around 20 percent of sourdough
after around 10~hours. I~use around \qty{20}{\percent} of sourdough
starter based on the flour. In summertime the temperatures
in my kitchen sometimes increase to 25°C (77°F). In that case
I~reduce the sourdough starter to around 10 percent.
I~reduce the sourdough starter to around \qty{10}{\percent}.
If I~didn't do that, my fermentation would be done after
around 4--7 hours. The problem is that the dough is quite
around 4--7~hours. The problem is that the dough is quite
unstable when fermenting at this high speed. This means
that you easily run into issues of over-fermentation.
Finding the perfect sweet spot between fermenting enough
and not too much becomes much harder. Normally you might
have a time window of 1 hour. But at the rapid speed it
might be reduced to a time window of 20 minutes. Now at
might be reduced to a time window of 20~minutes. Now at
30°C (86°F), everything moves much faster. Your bulk
fermentation might be complete in 2--4 hours when using
10--20 percent starter. Proofing your dough in the fridge
fermentation might be complete in 2--4~hours when using
\qtyrange{10}{20}{\percent} starter. Proofing your dough in the fridge
becomes almost impossible. As your dough cools down in the
fridge the fermentation also slows down. However cooling the
dough down from 30°C to 4--6°C in your fridge takes much
@@ -35,11 +35,11 @@ end up overproofing your dough if you leave it overnight
in the fridge.
That's why I~recommend that you reduce the amount of starter
that you use in the tropics to around 1--5 percent
that you use in the tropics to around \qtyrange{1}{5}{\percent}
based on the flour. This will slow down the fermentation
process significantly and provides you a bigger window
of time. Try to aim for an overall bulk fermentation of at
least 8--10 hours. Reduce the amount of starter to get there.
least 8--10~hours. Reduce the amount of starter to get there.
When making dough, try to use the same water temperature
as your ambient temperature. Assuming that the temperature
@@ -134,7 +134,7 @@ called a \emph{strong flour}. Stronger flours tend
to be from wheat varieties that have be grown in more
sunny conditions. Because of that, stronger flours tend
to be more expensive. For freestanding loaves, I~recommend
using a flour that contains at least 12 percent protein.
using a flour that contains at least \qty{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
@@ -142,7 +142,7 @@ 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
a hydration of around \qty{100}{\percent}. Acetic acid production
requires oxygen. A starter that is too liquid tends to favor lactic
acid production because the flour is submerged in water. By submerging
the dough very little oxygen can pass through the water to the fermenting flour.
@@ -157,20 +157,20 @@ time the acetic acid-producing bacteria will perish from your starter.
Another easier option could be to bake your sourdough
twice. I~have observed this when shipping bread for my micro
bakery. The idea was to bake my bread for around 30 minutes
bakery. The idea was to bake my bread for around 30~minutes
until it's sterilized, let it cool down and then ship it
to customers. Once you receive it, you just bake it again
for another 20--30 minutes to achieve the desired crust and
for another 20--30~minutes to achieve the desired crust and
then you can eat it. Some of the customers reported a very sour
tasting bread. After investigating a bit more, it became
crystal clear. By baking the bread twice you don't boil off
as much acid during the baking process. Water
evaporates at around 100°C (212°F) while acetic acid boils at
118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30 minutes
118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30~minutes
at around 230°C (446°F) some of the water has started to evaporate,
but not all the acid yet. If you were to continue to bake, more
and more of the acid would start to evaporate. Now if you were
to stop baking after 30 minutes, you would typically have reached
to stop baking after 30~minutes, you would typically have reached
a core temperature of around 95°C (203°F). Your dough would need
to be cooled down again to room temperature. The crust would
still be quite pale. Then a couple of hours later, you start
@@ -210,7 +210,7 @@ the tides of your starter towards a better yeast fermentation~\cite*{more+active
To shift the tides even further, a real game changer
for me has been to create a stiff sourdough starter. The
stiff sourdough starter is at a hydration of around 50 percent.
stiff sourdough starter is at a hydration of around \qty{50}{\percent}.
By doing so your sourdough starter will favor yeast
activity a lot more. Your doughs will be more fluffy and less
sour for a given volume increase. I~tested this
@@ -256,7 +256,7 @@ edges of your starter's container, typically in areas where no active
starter microorganisms can reach. Simply try to extract an
area of your starter that has no mold. Feed it again with flour and
water. After a few feedings, your starter should be back to normal.
Take only a tiny bit of starter: 1--2 grams are enough. They already
Take only a tiny bit of starter: \qtyrange{1}{2}{\gram} are enough. They already
contain millions of microorganisms.
Mold favors aerobic conditions. This means that air is required in order
@@ -280,18 +280,18 @@ growth.}%
\label{fig:fungi-lactic-acid-interactions}
\end{figure}
To pickle your starter, simply take a bit of your existing starter (5 grams for
instance). Then feed the mixture with 20g of flour and 100g of water. You have
created a starter with a hydration of around 500 percent. Shake the mixture vigorously.
To pickle your starter, simply take a bit of your existing starter (\qty{5}{\gram} for
instance). Then feed the mixture with \qty{20}{\gram} of flour and \qty{100}{\gram} of water. You have
created a starter with a hydration of around \qty{500}{\percent}. Shake the mixture vigorously.
After a few hours you should start seeing most of the flour near the bottom
of your container. After a while most of the oxygen from the bottom mixture
is depleted and anaerobic lactic acid bacteria will start to thrive. Take a
note of the smell your sourdough starter. If it was previously acetic
it will now change to be a lot more dairy. Extract a bit of your mixture the
next day by shaking everything first. Take 5g of the previous mixture, feed
again with another 20g of flour and another 100g of water. After 2--3
next day by shaking everything first. Take \qty{5}{\gram} of the previous mixture, feed
again with another \qty{20}{\gram} of flour and another \qty{100}{\gram} of water. After 2--3
additional feedings your starter should have adapted. When switching back
to a hydration of 100 percent the mold should have been eliminated. Please note that
to a hydration of \qty{100}{\percent} the mold should have been eliminated. Please note that
more tests should be conducted on this topic. It would be nice to really
carefully analyze the microorganisms before the pickling and after.
@@ -449,7 +449,7 @@ wheat dough together, your dough will ultimately tear.
\begin{figure}[!htb]
\includegraphics[width=1.0\textwidth]{tearing-dough}
\caption{My dough tearing after 24 hours of no activity.}%
\caption{My dough tearing after 24~hours of no activity.}%
\label{fig:tearing-dough}
\end{figure}
@@ -464,7 +464,7 @@ will activate them again. In this case the dough did not ferment
fast enough before the protease broke down the gluten. By activating
your microbes they will start to reproduce and increase in quantity
for as long as there is food available. But this process
in my case was not fast enough. After around 24 hours, the whole
in my case was not fast enough. After around 24~hours, the whole
dough just started to completely tear apart. The whole process was further
accelerated by my using whole wheat flour. Whole wheat
contains more enzymes than white flour.
@@ -495,10 +495,10 @@ you wait. But sometimes your starter becomes sour too fast.
In this case apply daily feedings to your starter. Reduce
the amount of old starter that you use to feed. A ratio
of 1:5:5 or 1:10:10 can do wonders. In this case you would
take 1 part of starter (10g) and feed it with 50g of flour
and 50g of water. This way the microorganisms start
take 1 part of starter (\qty{10}{\gram}) and feed it with \qty{50}{\gram} of flour
and \qty{50}{\gram} of water. This way the microorganisms start
the fermentation in a greenfield environment. This is
similar to the 10 percent starter or 20 percent starter
similar to the \qty{10}{\percent} starter or \qty{20}{\percent} starter
ratio that you use to make a dough. These days I~almost
never use a 1:1:1 ratio. This only makes sense when you
are initially creating your starter. You want a sour
@@ -541,8 +541,8 @@ ultimately lose structure
and collapse. Observe the point before it collapses.
This is the point when
you should use your starter. This could be a
50 percent volume increase, 100
percent or 200 percent. It is always better to use
\qty{50}{\percent} volume increase, 100
percent or \qty{200}{\percent}. It is always better to use
the starter a little bit
too early rather than too late. If you use the
starter later, reduce the
@@ -567,7 +567,7 @@ for more information on the topic.
\section{Should I~autolyse my dough?}
In 95 percent of all cases, an autolysis
In \qty{95}{\percent} of all cases, an autolysis
makes no sense. Instead I~recommend
that you conduct a fermentolysis. You
can read more about the autolysis process in
@@ -588,8 +588,8 @@ to fermentolyse rather than autolyse.
\section{What's the benefit of using a stiff sourdough starter?}
A regular sourdough starter has equal parts of
flour and water (100 percent hydration). A stiffer
sourdough starter features a hydration level of 50 to 60 percent.
flour and water (\qty{100}{\percent} hydration). A stiffer
sourdough starter features a hydration level of 50 to \qty{60}{\percent}.
The stiff sourdough starter boosts the yeast part
of your starter more. This way your gluten degrades
@@ -637,7 +637,7 @@ You can also use a water filter with activated charcoal
which will remove the chlorine.
Alternatively, if you draw tap water into a pitcher or other
container and let it sit, loosely covered, the chlorine
should dissipate within 12--24 hours, and you have
should dissipate within 12--24~hours, and you have
the added advantage of automatically having
room-temperature water.
@@ -677,14 +677,14 @@ feeding makes your starter stronger and stronger.
You can always mix in a little bit of vital wheat gluten. Vital wheat gluten
is concentrated extracted gluten from wheat flour.
I~recommend that you add around 5 grams of wheat gluten for every 100 grams of
I~recommend that you add around \qty{5}{\gram} of wheat gluten for every \qty{100}{\gram} of
flour that you are using.
\section{What's a good level of water (hydration) to make a dough?}
Especially when starting to make bread, use lower amounts of water. This will
greatly simplify the whole process. I~recommend using a level of around 60
percent hydration. So for every 100 grams of flour use around 60 grams of water.
percent hydration. So for every \qty{100}{\gram} of flour use around \qty{60}{\gram} of water.
This ballpark figure will work for most flours. With this hydration, you can
make bread, buns, pizzas, and even baguettes out of the same dough.
@@ -697,7 +697,7 @@ You can include seeds directly at the start when mixing the dough. If you use
whole seeds such as wheat or rye kernels, soak them in water overnight and
then rinse them before adding them to the dough. This makes sure that they
are not crunchy and are soft enough when eating the bread. If you forgot to soak
them you can cook the seeds for 10 minutes in hot water. Rinse them with cold
them you can cook the seeds for 10~minutes in hot water. Rinse them with cold
water before adding them to your dough.
If you want to sweeten the dough, your best option is to add sugar during the

206
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -4,8 +4,8 @@ freestanding wheat sourdough bread.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A freestanding sourdough bread next to bread made in a loaf pan.
Freestanding sourdough is considered the supreme discipline of sourdough bread by many bakers.
}
Freestanding sourdough is considered the supreme discipline of sourdough
bread by many bakers.}
\end{figure}
Freestanding sourdough bread is my favorite
@@ -101,8 +101,9 @@ main dough.
\input{figures/fig-wheat-sourdough-starter-process.tex}
\caption{The process to check your sourdough starter when making wheat-based doughs. In practice
I~frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of 50 to
60 percent. So you would have half the shown water quantities, i.e., if the chart shows 100 g of water, use 50 to 60 g of water
use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of
\qtyrange{50}{60}{\percent}. So you would have half the shown water quantities, i.e., if the
chart shows \qty{100}{\gram} of water, use \qtyrange{50}{60}{\gram} of water
for your stiff starter.}%
\label{fig:process-starter-wheat-sourdough}
\end{center}
@@ -130,10 +131,10 @@ more mature starter, one feeding seems to be enough to balance
the microorganisms.
Some people use a 1:1:1 ratio to refresh the starter. This would
be one part of the old starter (10 g for instance), 1 part of flour,
be one part of the old starter (\qty{10}{\gram} for instance), 1 part of flour,
and one part of water. I~think this is utter rubbish. As mentioned
your starter is a gigantic dough. You would never opt for a 1:1:1 ratio to
make dough. You might use a maximum of 20 percent starter to
make dough. You might use a maximum of \qty{20}{\percent} starter to
make dough. That's why I~advocate using a 1:5:5 ratio or a
1:10:10 ratio depending on how ripe your starter is. As I~almost
always use a stiffer sourdough starter due to its enhanced
@@ -143,7 +144,7 @@ my ratio is never 1:5:5. My ratio would be 1:5:2.5 (1 part old starter,
you could opt for the aforementioned 1:10:5 or 1:20:10. This
way you slow down the ripening of your starter. You can use this
trick too to make starter feeding work with your schedule.
If your starter is typically ready in 6 hours but today you need it
If your starter is typically ready in 6~hours but today you need it
ready later, simply increase how much flour/water you feed your starter.
These are all values that you need to experiment with on your own.
Every starter is unique and might behave slightly differently.
@@ -151,13 +152,13 @@ Every starter is unique and might behave slightly differently.
The second option at your disposal is the starter quantity that
you use to make the dough. As previously stated your starter
regrows inside of your main dough. While I~would normally use
10--20 percent of starter based on the flour, sometimes I~go
as low as 1 percent starter. This way the microorganisms have
\qtyrange{10}{20}{\percent} of starter based on the flour, sometimes I~go
as low as \qty{1}{\percent} starter. This way the microorganisms have
more room to balance out while fermenting the dough. If my sourdough
starter has not been fed in a day, I~might use 5 percent of sourdough
starter has not been fed in a day, I~might use \qty{5}{\percent} of sourdough
to make a dough. If I~push this to 2 days without feedings,
I~lower the starter amount even further. I~would opt for the
previously mentioned 1 percent starter. If the food is very scarce,
previously mentioned \qty{1}{\percent} starter. If the food is very scarce,
your microorganisms will sporulate. They need to regrow again
from the spores they created. In this hibernation state, it takes
longer for them to become fully active again. I~have tried
@@ -185,8 +186,9 @@ activity and judge its state.
All you need to make great sourdough bread is flour, water, and salt. You
can of course add additional things to your dough such as seeds. I~personally
enjoy the hearty taste of whole wheat. Thus I~like to add around 20--30 percent
of whole wheat flour to the mix. You could also make this recipe with 100 percent
enjoy the hearty taste of whole wheat. Thus I~like to add around
\qtyrange{30}{30}{\percent} of whole wheat flour to the mix. You could also
make this recipe with \qty{100}{\percent}
whole wheat flour directly. In this case, look out for strong whole wheat
flour that is made from flour with higher protein. If you don't like whole
wheat you can omit the flour from the recipe. Simply replace the listed
@@ -201,26 +203,26 @@ when trying to bake a freestanding loaf with sourdough.
Find below an example recipe for 1 loaf including baker's math calculation:
\begin{itemize}
\item 400 g of bread flour
\item 100 g of whole wheat flour
\item \textbf{500 g of flour in total}
\item 300 g-450 g of room temperature water (60 percent up to 90 percent). More on
\item \qty{400}{\gram} of bread flour
\item \qty{100}{\gram} of whole wheat flour
\item \textbf{\qty{500}{\gram} of flour in total}
\item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on
this topic in the next chapter.
\item 50 g of stiff sourdough starter (10 percent)
\item 10 g of salt (2 percent)
\item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent})
\item \qty{10}{\gram} of salt (\qty{2}{\percent})
\end{itemize}
In case you want to make more bread simply increase the quantities based on
how much flour you have. Let's say you have 2000 g of flour available. The
how much flour you have. Let's say you have \qty{2000}{\gram} of flour available. The
recipe would look like this:
\begin{itemize}
\item 1800 g of bread flour
\item 200 g of whole wheat flour
\item \textbf{2000 g of flour, equaling 4 loaves}
\item 1200 g up to 1800 g of room temperature water (60 to 90 percent)
\item 200 g of stiff sourdough starter (10 percent)
\item 40 g of salt (2 percent)
\item \qty{1800}{\gram} of bread flour
\item \qty{200}{\gram} of whole wheat flour
\item \textbf{\qty{2000}{\gram} of flour, equaling 4 loaves}
\item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent})
\item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent})
\item \qty{40}{\gram} of salt (\qty{2}{\percent})
\end{itemize}
This is the beauty of baker's math. Simply recalculate the percentages, and you
@@ -282,13 +284,13 @@ While this might sound great, the high hydration causes several side effects.
\end{enumerate}
To achieve a high-hydration dough, it is best to slowly add water to
your dough. Start with 60 percent hydration, then slowly add a bit more water. Knead
your dough. Start with \qty{60}{\percent} hydration, then slowly add a bit more water. Knead
again until the water is absorbed. Repeat and add more water. As your dough
has already formed a gluten network, new water can be absorbed much easier.
You will be surprised by how much water your dough can soak up. This
method is commonly known as the bassinage method. More on that later.
By opting for this technique, I~was easily able to push a low-gluten flour
to a hydration of 80 percent. This
to a hydration of \qty{80}{\percent}. This
is also my method of choice when making dough now. I~keep adding water until
I~can feel that the dough has the right consistency. As you bake more bread,
you will develop a better look and feel for your dough. When mixing
@@ -314,7 +316,7 @@ too much is what the perfect wheat sourdough bread is about. But don't worry ---
this chapter you will have the right tools at your disposal.
The advantages of slow fermentation can be nicely observed when experimenting
with a fast-fermenting yeast dough (1 percent dry yeast based on flour). The
with a fast-fermenting yeast dough (\qty{1}{\percent} dry yeast based on flour). The
crumb of such a dough is never as
open as a dough made with sourdough. Furthermore, the protease enzyme
cannot do its job within such a short fermentation period.
@@ -328,8 +330,8 @@ the dough would look completely different.
Try this again and use much less yeast. This is the
secret of Neapolitan Pizza. Only a tiny bit of yeast is used to make the
dough. My default pizza recipe calls for around 150 milligrams of dry
yeast per kilogram of flour. Give it a shot yourself the next time you
make a yeast-based dough. Try to push the fermentation to at least 8 hours.
yeast per \unit{\kg} of flour. Give it a shot yourself the next time you
make a yeast-based dough. Try to push the fermentation to at least 8~hours.
The difference is incredible. You will have made bread with a much more
fluffy and open crumb. The flavor of the dough is drastically improved. Your
crust becomes crisper and features a better taste. This is because amylases have
@@ -339,32 +341,32 @@ the key to making great bread.
For this reason, my default hydration is much lower than the hydration of other
bakers. I~prefer slower fermentation for my recipes.
The sweet spot for my default flour is at around 70 percent hydration.
The sweet spot for my default flour is at around \qty{70}{\percent} hydration.
Again, this is a highly subjective value that works for my flour.
If you are just getting started with a new batch of flour,
I~recommend conducting the following test. This will help you to
identify the sweet spot of your flour's hydration capabilities.
Make 5 bowls with each 100 g of flour. Add different slightly increasing
Make 5 bowls with each \qty{100}{\gram} of flour. Add different slightly increasing
water amounts to each of the bowls.
\begin{itemize}
\item 100 g of flour, 55 g of water
\item 100 g of flour, 60 g of water
\item 100 g of flour, 65 g of water
\item 100 g of flour, 70 g of water
\item 100 g of flour, 75 g of water
\item \qty{100}{\gram} of flour, \qty{55}{\gram} of water
\item \qty{100}{\gram} of flour, \qty{60}{\gram} of water
\item \qty{100}{\gram} of flour, \qty{65}{\gram} of water
\item \qty{100}{\gram} of flour, \qty{70}{\gram} of water
\item \qty{100}{\gram} of flour, \qty{75}{\gram} of water
\end{itemize}
Proceed and mix the flour and water mixture until you see that there
are no chunks of flour left. Wait 15 minutes and return to your dough.
are no chunks of flour left. Wait 15~minutes and return to your dough.
Carefully pull the dough apart with your hands. Your dough should be elastic, holding
together very well. Stretch your dough until very thin. Then hold it against a light.
You should be able to see through it. The flour-water mixture that breaks without
seeing the windowpane is your no-go zone. Opt for a dough with
less hydration than this value. You will know that your flour mix can go up to
65 percent hydration, for instance. Use the leftovers of this experiment
\qty{65}{\percent} hydration, for instance. Use the leftovers of this experiment
to feed your starter.
@@ -383,8 +385,8 @@ difficulty.
\section{How much starter?}
Most bakers use around 20 percent sourdough starter based on the dough mass.
I~recommend going much lower, to around 5 to 10 percent.
Most bakers use around \qty{20}{\percent} sourdough starter based on the dough mass.
I~recommend going much lower, to around 5 to \qty{10}{\percent}.
By adjusting the amount of pre-ferment you can influence the time your dough
requires in the bulk fermentation stage. The more starter you use, the faster
@@ -412,9 +414,9 @@ starter is very bacterial then your main dough's fermentation will also be. You
end up with a dough that is not as fluffy as it could be. It will taste quite
sour, too sour for most people.
If you were to use an extreme value of around 90 percent starter based on your flour, there
If you were to use an extreme value of around \qty{90}{\percent} starter based on your flour, there
would be very little room for the microorganisms to adjust in the main dough.
If you were to just use 1 percent, your microorganisms can regrow into a
If you were to just use \qty{1}{\percent}, your microorganisms can regrow into a
desirable balance in the dough. Furthermore, you need to consider that a high value
of starter means a high inoculation with already fermented flour. As
mentioned earlier, enzymes break down the dough. This means the higher this
@@ -423,17 +425,19 @@ always results in a very sticky dough that cannot be handled. The more
starter you use, the faster you will get to this point. If you were to use a
very little amount of starter, your flour might have naturally broken down
before the fermentation has reached the desired stage. You can observe this
when using a small quantity of around 1 percent sourdough starter. The small
when using a small quantity of around \qty{1}{\percent} sourdough starter. The small
amount of added microorganisms will not be able to reproduce fast enough
before the protease has broken down your dough completely.
As explained earlier the key to making great bread is a slow but not too slow
fermentation. Enzymes require time to break down your dough. Taking all this
into consideration, I~try to aim for a fermentation time of around 8 to 12 hours. This seems to be
into consideration, I~try to aim for a fermentation time of around 8 to 12~hours. This seems to be
the sweet spot for most of the flours that I~have worked with. To achieve this,
I~use around 5 percent of sourdough starter in summer times (temperatures
around 25°C (77°F) in the kitchen). In winter times I~opt for around 10 percent
up to 20 percent sourdough starter (kitchen temperature around 20°C (68°F)). This
I~use around \qty{5}{\percent} of sourdough starter in summer times
(temperatures around \qty{25}{\degreeCelsius} (\qty{77}{\degF}) in the
kitchen). In winter times I~opt for around \qty{10}{\percent} up to
\qty{20}{\percent} sourdough starter (kitchen temperature around
\qty{20}{\degreeCelsius} (\qty{68}{\degF})). This
allows me to use a sourdough starter that's not in perfect condition. Your
bread dough is essentially a gigantic starter. The low inoculation rate allows
the starter to regrow inside your main dough into a desirable balance.
@@ -445,7 +449,7 @@ Making dough becomes very simple.
\label{section:autolysis}
Autolysis describes the process of just mixing flour and water and letting
this sit for a period of around 30 minutes up to several hours. After this
this sit for a period of around 30~minutes up to several hours. After this
process is completed, the sourdough starter and salt are added to the
dough\footnote{I~have tested adding the salt at the start and end of the
autolysis process and could not notice a difference. Based on my current
@@ -472,18 +476,18 @@ your worst enemy. When this happens, your dough will become leaky and release
all that precious gas created during the fermentation. You need to find the
right balance of your dough breaking down just enough and not too much.
When you use a high inoculation rate of around 20 percent sourdough starter
your fermentation can be very quick. At 25°C it could be finished in as little as 5 hours.
When you use a high inoculation rate of around \qty{20}{\percent} sourdough starter
your fermentation can be very quick. At \qty{25}{\degreeCelsius} it could be finished in as little as 5~hours.
If you ferment longer, your dough becomes leaky. At the same time, in
these 5 hours, the enzymes have not broken down the flour enough. This means
these 5~hours, the enzymes have not broken down the flour enough. This means
the dough might not be as elastic as it should be. Furthermore, not enough
sugars have been released and thus the flavor after baking is not good
enough\footnote{I~have not seen studies yet looking at enzymatic speeds depending on
the temperature. But I~assume the higher the temperature, the faster these
reactions. This goes up until a point when the enzymes break down under
heat.}. That's why bakers opt for autolysis. The autolysis starts the enzymatic
reactions before the microorganism fermentation begins. This way after 2 hours
of autolysis (an example) and 5 hours of fermentation the dough is in the
reactions before the microorganism fermentation begins. This way after 2~hours
of autolysis (an example) and 5~hours of fermentation the dough is in the
perfect state before beginning proofing.
When you try to mix your salt and starter into the flour/water dough you will
@@ -503,8 +507,8 @@ autolysis and 5-hour bulk fermentation you opt for an overall 7-hour
fermentation period.
To do this, you use less sourdough starter. A conventional recipe including the
autolysis step might call for 20 percent sourdough starter. Simply reduce this
value to 5--10 percent. The other option could be to place the dough in a colder
autolysis step might call for \qty{20}{\percent} sourdough starter. Simply reduce this
value to \qtyrange{5}{10}{\percent}. The other option could be to place the dough in a colder
environment and thus reduce the speed at which your microorganisms replicate.
\begin{table}[!htb]
@@ -516,17 +520,17 @@ environment and thus reduce the speed at which your microorganisms replicate.
\end{table}
Based on my experience and my sourdough, my ideal bread always takes around 8
to 12 hours during bulk fermentation. Based on my availability throughout
to 12~hours during bulk fermentation. Based on my availability throughout
the day, I~use a higher or lower starter quantity. If I~wanted to achieve a completed
fermentation in 8 hours, I~would opt for a 10 percent sourdough starter. If
I~wanted it to be ready in 12 hours, I~would opt for less starter, around 5 percent.
fermentation in 8~hours, I~would opt for a \qty{10}{\percent} sourdough starter. If
I~wanted it to be ready in 12~hours, I~would opt for less starter, around \qty{5}{\percent}.
Simply mix all the ingredients and your fermentation begins. The
enzymes and microorganisms commence their work. On a very warm summer day, the
mentioned quantities no longer work. With a 10 percent starter, the same dough
would be ready in 5 hours up to a point of no return. Another additional hour
mentioned quantities no longer work. With a \qty{10}{\percent} starter, the same dough
would be ready in 5~hours up to a point of no return. Another additional hour
would cause the dough to break down too much. In this case, I~would opt for 5
percent sourdough starter to slow the whole process down to reach the 8 to 12
hour window again. If it is very hot, I~might use as little as 1 percent
hour window again. If it is very hot, I~might use as little as \qty{1}{\percent}
sourdough starter\footnote{Please take these values with a grain of salt as
they depend on your flour and your sourdough starter. These are values that
you have to experiment with. After baking a couple of breads you will be able
@@ -558,8 +562,8 @@ the gases would just diffuse out of your dough.
It might sound odd, but the most important part of kneading is waiting. By
waiting you are allowing your flour to soak up water. This way the gluten
bonds of your dough form automatically and your dough becomes more elastic.
So you could be kneading for 10 minutes initially just to be surprised
that kneading 5 minutes and waiting 15 minutes has the same effect.
So you could be kneading for 10~minutes initially just to be surprised
that kneading 5~minutes and waiting 15~minutes has the same effect.
The gluten proteins glutenin and gliadin virtually instantly bond after being
hydrated. Disulfide bonds enable the longer portions of
@@ -644,7 +648,7 @@ gluten network. Unless you are making soft milk breads, you
might want to have a more extensible dough, to begin with. For every
other type of wheat-based dough, kneading is helpful. When you use
a stand mixer, you can run into the issue of kneading too much. This
is hardly possible though. Even after kneading for 30 minutes on medium
is hardly possible though. Even after kneading for 30~minutes on medium
speed, my doughs hardly ever were over-kneaded. The moment you knead
too much, the color of the dough can begin to change. You mostly
notice this, though, during baking. The resulting loaf looks very
@@ -697,7 +701,7 @@ and the damaged rugged areas should disappear.
The same dough-rounding technique is used later during
the pre-shaping process. After creating dough strength you
have all the time you need to practice rounding. Round the dough
as much as possible until it tears. Then wait the aforementioned 10 minutes and repeat.
as much as possible until it tears. Then wait the aforementioned 10~minutes and repeat.
Later, you don't have any room for error. Your technique has to be on point.
An over-pre-shaped dough can potentially not recover.
@@ -740,13 +744,13 @@ underfermented dough.
\end{table}
The worst thing you can do when fermenting sourdough
is to rely on a recipe's timing suggestions. In 99 percent
is to rely on a recipe's timing suggestions. In \qty{99}{\percent}
of the cases, the timing will not work for you. The writer
of the recipe probably has different flour and a different
sourdough starter with different levels of activity. Furthermore,
the temperature of the fermentation environment might be
different. Just small changes in one parameter result
in a completely different timing schedule. One or two hours'
in a completely different timing schedule. One or two~hours'
difference results in the dough not fermenting long enough, or
turning it into a gigantic sticky fermented pancake. This
is one of the reasons why the current baking industry prefers
@@ -784,12 +788,12 @@ sample reached a certain size, your main dough is ready
to be shaped and proofed. The size increase you should
aim for depends on the flour you have at hand. A flour
with a higher gluten content can be fermented for a
longer period. Generally, around 80 percent
longer period. Generally, around \qty{80}{\percent}
of your wheat flour's protein is gluten. Check your flour's
packaging to see the protein percentage. The actual size increase
value is highly variable depending on your flour composition.
I~recommend beginning with a size increase of 25 percent and testing
up to 100 percent with subsequent bakes. Then identify a value
I~recommend beginning with a size increase of \qty{25}{\percent} and testing
up to \qty{100}{\percent} with subsequent bakes. Then identify a value
that you are happy with.
\begin{table}[!htb]
@@ -802,15 +806,15 @@ that you are happy with.
The beauty of the aliquot is that no matter the surrounding
temperature, you will always know when your dough is ready.
While the dough might be ready in 8 hours in summer, it could
easily be 12 hours in winter. You will always ferment your
While the dough might be ready in 8~hours in summer, it could
easily be 12~hours in winter. You will always ferment your
dough exactly on point.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{aliquot-before-after}
\caption{An aliquot jar to monitor the dough's fermentation progress.
It took 10 hours for the dough to reach a 50 percent size increase.}
It took 10~hours for the dough to reach a \qty{50}{\percent} size increase.}
\end{figure}
While the aliquot jar has enabled me to consistently bake
@@ -831,7 +835,7 @@ is also less reliable if your ambient temperature changes
a lot during the day. In that case, your aliquot will adapt
faster than your main dough. The readings will always be slightly
off. If you are making a large chunk of dough with more
than 10 kg of flour, the jar is also less reliable. The biochemical
than \qty{10}{\kg} of flour, the jar is also less reliable. The biochemical
reactions happening inside your dough will heat it.
The fermentation itself is exothermic which means
that it produces heat.
@@ -963,10 +967,10 @@ worry. You can move your dough into a loaf pan, or use parts
of the dough as the starter for your next dough. When using
a loaf pan, make sure it's properly greased. You might have
to use a spatula to transfer your dough. Allow the dough
to proof for at least 30 minutes in the loaf pan before
to proof for at least 30~minutes in the loaf pan before
baking it. This makes sure that large cavities induced
by the transfer are evened out. You could push the proofing
stage to 24 hours or even 72 hours. The resulting
stage to 24~hours or even 72~hours. The resulting
bread would feature an excellent, very tangy taste.
@@ -1059,12 +1063,12 @@ also refer to~\cite{stretch+and+fold+technique} for a video showing you how to
best perform the technique.}.
In theory, there is no limit to how often you can stretch and fold. You could
apply one every 15 minutes. If your dough has enough dough strength already,
apply one every 15~minutes. If your dough has enough dough strength already,
applying additional folds is just a waste of time\footnote{You could do it
just to better understand how the dough feels in your hands at different
fermentation stages.}. If you apply a large number of consecutive folds, the
outer layer of gluten
will tear. In that case, you just have to wait for at least 5--10 minutes until
will tear. In that case, you just have to wait for at least 5--10~minutes until
the gluten bonds heal and you can try again. When the gluten does not heal
anymore, chances are you have pushed the fermentation for too long. Likely
most of the gluten has broken down and you are already
@@ -1080,10 +1084,10 @@ Now the reasonable amount of stretch and folds you should do greatly depends on
kneaded initially and how extensible your dough is. A good recommendation is
to observe your dough in your bulk container. Once you see that the dough
flattens out quite a lot and spreads towards the edges of your bulk container,
you can proceed and apply a stretch and fold. For 95 percent of the doughs
you can proceed and apply a stretch and fold. For \qty{95}{\percent} of the doughs
that I~am making, this is hardly more than once. I~like to make overnight
doughs and in that case, I~typically apply one stretch and fold directly after
waking up. Then the bulk fermentation might take another 2 hours before I~proceed
waking up. Then the bulk fermentation might take another 2~hours before I~proceed
with dividing and pre-shaping or directly shaping.
\section{Optional: Dividing and Preshaping}
@@ -1181,7 +1185,7 @@ structure of your final loaves further.
\end{figure}
Once you finished pre-shaping allow the dough balls to rest
on your counter for at least 10--15 minutes. Do not
on your counter for at least 10--15~minutes. Do not
cover the pre-shaped balls. By drying out the surface,
the following shaping step will be easier. The dried-out surface
will not stick to your hands as much. As
@@ -1196,10 +1200,10 @@ to stretch the pizza. By waiting a few more minutes,
stretching becomes a lot easier. The dough will not resist
being transformed into the final shape that you like.
The aforementioned 10--15 minutes bench rest time depends
The aforementioned 10--15~minutes bench rest time depends
on how strongly you pre-shaped your dough. The more
you pre-shape the longer you need to wait. If your dough
resists a lot during shaping, extend this period up to 30 minutes.
resists a lot during shaping, extend this period up to 30~minutes.
If you wait too long, your dough's surface area can become too dry,
resulting in the dough tearing during shaping. As always, please
take these timings with a grain of salt and experiment in
@@ -1441,7 +1445,7 @@ of retarding and flavor development.
To me, the sole purpose of cold proofing is its ability to allow you
to better manage the timing of the whole process. Assuming you finished shaping
your dough at 10 pm, chances are you wouldn't want to wait for another
2 hours to proof the dough and then another 1 hour to bake it. In this case,
2~hours to proof the dough and then another 1 hour to bake it. In this case,
you can move your dough directly to the fridge after shaping. Your
dough will be proofing overnight in the fridge. Then it can be baked at any time
the following day (there are a few exceptions; more on that later).
@@ -1451,12 +1455,12 @@ Early in the morning, they can be baked directly out of the fridge. Within 2
hours they will be ready to sell the first bread to morning customers. If
throughout the day more bread is needed, they simply take some proofed dough out
of the fridge and bake it. The time frame in which you can bake retarded
dough is big. It can be as little as 6 hours later up to 24 hours later.
dough is big. It can be as little as 6~hours later up to 24~hours later.
Assuming you made an overnight dough and your dough is ready in the morning,
the situation might be different. You potentially want to bake the dough directly
for breakfast, or at lunchtime. In this case, you wouldn't want to proof the dough for
another 6 hours in the fridge. Room temperature proofing is your technique
another 6~hours in the fridge. Room temperature proofing is your technique
of choice.
To summarize, choose the technique that works for you depending on your
@@ -1477,8 +1481,8 @@ morning.
\label{fig:shaping-finger-poke}
\end{figure}
The time it takes to proof your dough can be anything between 30 minutes and
3 hours. Rather than relying on timing, most bakers use the finger poke test.
The time it takes to proof your dough can be anything between 30~minutes and
3~hours. Rather than relying on timing, most bakers use the finger poke test.
Flour your thumb and gently press around 0.5cm up to 1cm deep into the dough.
Try this directly after shaping. You will notice that the created dent will
@@ -1490,9 +1494,9 @@ right amount of fluffiness and extensibility, the dent will disappear more slowl
Once the dough is ready for scoring and baking the dent should still be visible after
1 minute of waiting.
I~recommend performing the finger poke test once every 15 minutes throughout
I~recommend performing the finger poke test once every 15~minutes throughout
the proofing stage. Realistically, based on my experience, proofing takes at least
one hour and can sometimes take up to 3 hours. Even at warmer temperatures proofing
one hour and can sometimes take up to 3~hours. Even at warmer temperatures proofing
has never been faster than an hour for me. As always please take my timings with
a grain of salt and experiment on your own.
@@ -1506,14 +1510,14 @@ Generally, it is better to end proofing too early rather than too late.
The second proofing option is to place your dough inside the fridge for
proofing. This option is great if you do not want to bake the dough
within the next 3 hours.
within the next 3~hours.
The dough will initially proof at the same rate as the room temperature dough.
As the dough cools down the rate of fermentation slows. Ultimately at below
4°C (40°F) the fermentation comes to a halt\footnote{The actual temperature
depends on the bacteria and yeast you cultivated in your sourdough
starter.}. The dough can rest in the fridge for up to 24 hours. In some
experiments, the dough was still good even 48 hours later. Interestingly,
starter.}. The dough can rest in the fridge for up to 24~hours. In some
experiments, the dough was still good even 48~hours later. Interestingly,
there is a limit to fridge proofing. I~can only explain this with continuous
fermentation activity at low temperatures.
@@ -1523,8 +1527,8 @@ temperatures change the dough's elasticity. The dent from the poke test
will never recover.
For this reason, finding the best fridge-proofing time is best done
with an iterative approach. Begin with 8 hours on your first dough,
10 hours on the second, 12 hours on the third, and so on up to 24 hours.
with an iterative approach. Begin with 8~hours on your first dough,
10~hours on the second, 12~hours on the third, and so on up to 24~hours.
As the temperature in your fridge is typically constant, you have an
environment in which you can rely on timings. Find the ideal proofing
time that works for you.
@@ -1586,8 +1590,8 @@ banneton should now be facing you.
\label{fig:artistic-scoring}
\end{figure}
The scoring cut for done at a 45° angle relative to the dough's
surface slightly off the dough's center. With the 45° angle cut
The scoring cut for done at a \qty{45}{\angle} angle relative to the dough's
surface slightly off the dough's center. With the \qty{45}{\angle} angle cut
the overlaying side will rise more in the oven than the other side.
This way you will achieve a so-called \emph{ear} on the final bread.
The ear is a thin crisp edge that offers intriguing texture
@@ -1597,7 +1601,7 @@ a good loaf into a great loaf.
\begin{figure}[htb!]
\includegraphics[width=\textwidth]{bread-scoring-angle}
\caption{The 45° angle at which you score the dough is relative to the surface of the dough.
\caption{The \qty{45}{\angle} angle at which you score the dough is relative to the surface of the dough.
When scoring more towards the side, you have to adjust the angle to achieve the ear on your
bread.}%
\label{fig:scoring-angle}
@@ -1641,7 +1645,7 @@ have a single chance to practice scoring. It's either hit or miss.
An additional trick that can help you to combine the benefits
of room temperature proofing and easy cold proofing scoring
is to place your dough in the freezer for 30 minutes before baking.
is to place your dough in the freezer for 30~minutes before baking.
Once you notice your dough is almost done proofing, move it to the
freezer. The freezer will dry out the surface even further and make
scoring easier.