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Clarify stiff starter quantity (#356)

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This clarifies how much stiff starter to use

See #348
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Hendrik Kleinwaechter
2024-05-03 23:37:26 +02:00
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parent e4bd4632c5
commit 52a35bb61d
1 changed files with 8 additions and 5 deletions
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13
book/sourdough-starter/sourdough-starter-types.tex
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@@ -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.