mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-12-06 17:44:24 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Harmonize labels names and use centering

Browse Source 
A few reformating as well, commit mainly about consistency.
This commit is contained in:
Cedric
2025-02-18 12:13:32 +00:00
committed by cedounet
parent 4c01b54039
commit 502a3f45c6
10 changed files with 107 additions and 66 deletions
Download Patch File Download Diff File Expand all files Collapse all files

6
book/sourdough-starter/sourdough-starter-types.tex
View File

@@ -119,7 +119,7 @@ a vinegary (acetic) or mix of both flavor profiles. You can adjust your
starter's flavor by changing the type to a liquid starter.
\section{Liquid starter}%
\label{section:liquid-starter}
\label{sec:liquid-starter}
\begin{figure}[!htb]
\centering
@@ -136,7 +136,7 @@ starter's flavor by changing the type to a liquid starter.
\centering
\input{figures/fig-liquid-starter-conversion.tex}
\caption[Converting to a liquid starter]{The process to convert your regular
or stiff starter into a liquid starter. The whole process takes around
or stiff starter into a liquid starter. The whole process takes around
3~days. The longer you maintain your starter at the suggested hydration
level, the more adapted your microorganisms become. It is recommended to
keep a backup of your original starter as the liquid environment will
@@ -202,7 +202,7 @@ drain the liquid part on your starter and use it. I~have used it numerous
times to make lacto-fermented hot sauces.
\section{Stiff starter}%
\label{section:stiff-starter}
\label{sec:stiff-starter}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}

16
book/sourdough-starter/sourdough-starter.tex
View File

@@ -13,7 +13,7 @@ how to prepare your starter for long-term storage.
\end{quoting}
\section{Baker's math}%
\label{section:bakers-math}
\label{sec:bakers-math}
In a large bakery, a determining factor is how
much flour you have at hand. Based on the amount
@@ -139,8 +139,8 @@ not airtight. You still want some gas exchange to be possible.
I~like to use a glass and place another
inverted one on top.
Now an epic battle begins, as visualized in
Figure~\ref{fig:sourdough-starter-microbial-war}. In one
Now an epic battle begins, as visualized in
Figure~\ref{fig:sourdough-starter-microbial-war}. In one
study~\cite{yeasts+biocontrol+agent} scientists have identified
more than \num{150}~different yeast species living
on a single leaf of a plant.
@@ -169,7 +169,7 @@ sprout but it no longer can. Essential for this process is the
amylase enzyme. The compact starch is broken down to more
digestible sugars to fuel plant growth. Glucose is what the
plant needs in order to grow. The microorganisms that survive
this frenzy are adapted to consuming glucose.
this frenzy are adapted to consuming glucose.
Luckily for us
bakers, the yeast and bacteria know very well how to metabolize
@@ -180,7 +180,7 @@ Each of the microbes tries to defeat the other by consuming the
food fastest, producing agents to inhibit food uptake by others or by producing
bactericides and/or fungicides. This early stage of the starter
is very interesting as more research could possibly reveal
new fungicides or antibiotics.
new fungicides or antibiotics.
Depending on where your flour
is from, the starting microbes of your starter might be different
@@ -191,7 +191,7 @@ hand's microbes might be good at fermenting your sweat, but
probably not so good at metabolizing glucose. The contamination
of your hands or air might play a minor role in the initial epic
battle. But only the fittest microbes fitting the sourdough's
niche are going to survive.
niche are going to survive.
This means the microorganisms knowing
how to convert maltose or glucose will have the upper hand. Or the
@@ -216,7 +216,7 @@ and your microbes are hungry for additional sugars. With a spoon 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 \qty{10}{\gram} from the previous day with
another \qty{50}{\gram} of flour and \qty{50}{\gram} of water.
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.
@@ -230,7 +230,7 @@ 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
dried-out parts will be composted by more adapted microbes such as
mold. In many user reports, I~saw mold being able to damage
the starter when the starter itself dried out a lot.
the starter when the starter itself dried out a lot.
You will
still have some mixture left from your first day. As this contains