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Improve troubleshooting wording (#96)

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* Improved wording around dough sticking

* Provide additional reference with more details

---------

Co-authored-by: Ben <ben@st2projects.com>
This commit is contained in:
Hendrik Kleinwaechter
2023-05-21 11:32:10 +02:00
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parent 84f61b2b6a
commit 55a9366e78
1 changed files with 6 additions and 2 deletions
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8
book/troubleshooting/misc.tex
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@@ -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