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Hendrik Kleinwaechter
2025-01-22 17:08:32 +01:00
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book/basics/how-sourdough-works.tex
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@@ -77,10 +77,10 @@ the microorganisms on the surface of the grain can't consume the freed maltose
molecules, which remain hidden inside the germ. But as we grind the flour, a molecules, which remain hidden inside the germ. But as we grind the flour, a
feeding frenzy takes place. Generally, the warmer the temperature, the faster feeding frenzy takes place. Generally, the warmer the temperature, the faster
this reaction occurs. However, it takes time for the amylase this reaction occurs. However, it takes time for the amylase
to break down most of the starch into simple sugars, to break down most of the starch into simple sugars --- which are not only
which are not only consumed by the yeast but are also essential consumed by the yeast but are also
to the \emph{Maillard reaction}, essential to the \emph{Maillard reaction} --- responsible for
responsible for enhanced browning during the baking process. enhanced browning during the baking process.
That's why a long fermentation is key to making great bread. That's why a long fermentation is key to making great bread.
If you're a hobby brewer, you'll know that it's important to keep your beer at If you're a hobby brewer, you'll know that it's important to keep your beer at