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Hendrik Kleinwaechter
2025-01-22 17:08:32 +01:00
parent 5fe42afb19
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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
feeding frenzy takes place. Generally, the warmer the temperature, the faster
this reaction occurs. However, it takes time for the amylase
to break down most of the starch into simple sugars,
which are not only consumed by the yeast but are also essential
to the \emph{Maillard reaction},
responsible for enhanced browning during the baking process.
to break down most of the starch into simple sugars --- which are not only
consumed by the yeast but are also
essential to the \emph{Maillard reaction} --- responsible for
enhanced browning during the baking process.
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