From 55a9366e7804dd7b477b1ac148af6eb26e700184 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Sun, 21 May 2023 11:32:10 +0200 Subject: [PATCH] Improve troubleshooting wording (#96) * Improved wording around dough sticking * Provide additional reference with more details --------- Co-authored-by: Ben --- book/troubleshooting/misc.tex | 8 ++++++-- 1 file changed, 6 insertions(+), 2 deletions(-) diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index 489b3f7..e8dc4c8 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -296,8 +296,12 @@ has consumed most of your gluten network. That's why your dough fully collapses and stays flat during the bake. The \ch{CO2} and evaporating water will diffuse out of the dough. A related symptom is that your dough sticks to the banneton. -When starting baking I combated this with rice flour. -It works but might be a false friend. I gently rub my +When I starting baking I combated this with rice flour. +It worked for me but it might be a false find. Please refer to +section \ref{sec:overfermented-dough} for more details on why +rice flour is not a good idea to manage sticky doughs. + +These days I gently rub my dough with a bit of non-rice flour before placing it in the banneton. Now if the dough starts to stick to the banneton while I remove it I resort to a drastic measure. I immediately