From 52a35bb61dc29661e9ceb0f06e0979494a41d232 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Fri, 3 May 2024 23:37:26 +0200 Subject: [PATCH] Clarify stiff starter quantity (#356) This clarifies how much stiff starter to use See #348 --- book/sourdough-starter/sourdough-starter-types.tex | 13 ++++++++----- 1 file changed, 8 insertions(+), 5 deletions(-) diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 77b013c..1c0b43a 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -302,13 +302,16 @@ 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 \qtyrange{1}{20}{\percent} starter for your +When using a stiff starter, use around \qtyrange{1}{20}{\percent} starter in terms of +baker's math for your dough. This depends 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 +\qtyrange{1}{10}{\percent} and in winter around \qty{20}{\percent}. This way you can +also control the fermentation speed. If it is very hot where you live, consider +lowering the starter amount to \qtyrange{1}{5}{\percent}. If it is very cold in your +area consider increasing the starter amount up to \qty{30}{\percent}. +Mixing the stiff 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.