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Hendrik Kleinwaechter
2022-03-19 13:31:10 +00:00
parent 4c4ccbb0c2
commit 4f4ccc07d6
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@@ -48,6 +48,9 @@ This book would not have been possible without the help of the community.
\mainmatter \mainmatter
\chapter{The history of sourdough} \chapter{The history of sourdough}
\section{Sourdough bread in ancient times}
\section{How modern bread is made}
\section{Sourdough in modern times}
\chapter{How sourdough works} \chapter{How sourdough works}
\section{Enzymatic reactions} \section{Enzymatic reactions}
@@ -56,10 +59,12 @@ This book would not have been possible without the help of the community.
\section{Acetic acid bacteria} \section{Acetic acid bacteria}
\chapter{Making a sourdough starter} \chapter{Making a sourdough starter}
\section{Baker's math}
\section{The process of making a starter} \section{The process of making a starter}
\section{How flour is fermented} \section{How flour is fermented}
\section{When is the starter ready?} \section{Determining starter readiness}
\section{Maintenance} \section{Maintenance}
\section{Longterm starter storage}
\chapter{Sourdough starter types} \chapter{Sourdough starter types}
\section{The regular starter} \section{The regular starter}
@@ -71,6 +76,7 @@ This book would not have been possible without the help of the community.
\section{Wheat like} \section{Wheat like}
\section{Non gluten binding} \section{Non gluten binding}
\section{Gluten free} \section{Gluten free}
\section{Blending flours}
\chapter{Bread types} \chapter{Bread types}
\section{Wheat bread basics} \section{Wheat bread basics}
@@ -81,7 +87,9 @@ This book would not have been possible without the help of the community.
\section{The process} \section{The process}
\section{Readying your starter} \section{Readying your starter}
\section{Ingredients} \section{Ingredients}
\section{How much water for your flour?} \section{Hydration}
\section{Autolyse}
\section{Fermentolyse}
\section{Dough strength} \section{Dough strength}
\section{Controlling fermentation} \section{Controlling fermentation}
\section{Optional Preshaping} \section{Optional Preshaping}
@@ -96,13 +104,24 @@ This book would not have been possible without the help of the community.
\chapter{Baking} \chapter{Baking}
\section{The role of steam} \section{The role of steam}
\section{Temperature}
\section{Home oven setup} \section{Home oven setup}
\section{Dutch ovens} \section{Dutch ovens}
\chapter{Storing bread}
\section{Fridge}
\section{Room temperature}
\section{Frozen}
\chapter{Troubleshooting} \chapter{Troubleshooting}
\section{Debugging your crumb structure}
\section{Baking in the tropics} \section{Baking in the tropics}
\section{My bread stays flat} \section{My bread stays flat}
\section{I want more tang in my bread} \section{I want more tang in my bread}
\section{My bread is too sour} \section{My bread is too sour}
\section{Fixing a moldy sourdough starter}
\section{My bread flattens out after shaping}
\section{Liquid on top of my starter}
\section{Why does my starter smell like acetone}
\end{document} \end{document}