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Adds some text improvements from the book review.
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Hendrik Kleinwaechter
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2
book/baking/baking.tex
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@@ -245,7 +245,7 @@ as the size of the Dutch oven is limited.
In many cases, it makes sense to bake multiple
loaves in one go. It makes the whole process more
efficient as you have to knead less per loaf. The time it
takes to make one loaf is significantly reduced. Furthermore,
takes to make one loaf is significantly reduced on average. Furthermore,
you don't require as much energy. You don't have
to preheat your oven twice for each loaf.

2
book/basics/how-sourdough-works.tex
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@@ -334,7 +334,7 @@ so that they could penetrate the tissue of the plants.
\section{Bacteria}
The other most dominant microbial antagonists in your sourdough are bacteria.
In fact, they are so dominant that they outnumber the yeast in your dough
In fact, they are so dominant that they outnumber the yeast in your dough
100~to~1. Whereas yeast provides leavening power, bacteria create the distinct
flavours for which sourdough has been named. These are due to the acidic
byproducts that result from bacterial feeding. As a bonus, these acids

22
book/bread-types/bread-types.tex
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@@ -345,10 +345,9 @@ evaporating moisture will stay inside.
A good trick to make excellent loaf pan bread is to make a very
sticky dough. You can opt for a hydration of \qtyrange{90}{100}{\percent}, almost
resembling a default sourdough starter. Just like with flatbread,
the high humidity helps to make a more airy, fluffy crumb. At
the same time the bread will be a bit chewier. This
type of bread made with rye is my family's favorite style of bread.
The hearty rye flavor paired with the sticky consistency really
the high humidity helps to make a more airy, fluffy crumb. The bread will
also be a bit chewier. This type of bread made with rye ismy family's favorite
style of bread. The hearty rye flavor paired with the sticky consistency really
makes an excellent sandwich bread.
To improve the structure you can also consider using around \qty{50}{\percent}
@@ -386,13 +385,12 @@ and tools are required.
\end{center}
\end{figure}
Normally you mix your dough, when using wheat you make sure that you mix
enough to develop a gluten network. You allow the dough to reach a certain
size increase during the fermentation, afterwards you divide and pre-shape the
dough into the desired visual shape that you like. Each shape requires a
different technique. Sometimes achieving exactly the right shape can be
challenging, making a baguette for instance, requires you to perform more
steps. Mastering this technique takes several attempts.
When using wheat, make sure to mix your dough enough to develop a gluten network.
Allow the dough to reach a certain size increase during the fermentation.
Afterward, divide and pre-shape the dough into the desired visual shape you
would like. Each shape requires a different technique. Sometimes achieving
the right shape can be challenging. Making a baguette, for instance,
requires performing more steps. Mastering this technique takes several attempts.
Once the dough is shaped, it is proofed again for a certain
period of time. Once the dough is ready, a sharp tool such
@@ -404,5 +402,5 @@ performed perfectly, without mistakes.
But after baking you will be rewarded with a beautiful bread
with great taste and consistency.
There is a fully dedicated recipe and tutorial
There is a full, dedicated recipe and tutorial
for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~Chapter.

7
book/glossary/glossary.tex
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@@ -394,9 +394,10 @@ unpredictable ways. It also provides a controlled aesthetic to the finished loaf
\item[Sift] To pass flour or another dry ingredient through a sieve to
remove lumps and aerate it.
\item[Soaker] A mixture of grain and water that is left to soak overnight (or for a
\item[Soaker] A mixture of grains or seeds with water that is left to soak overnight (or for a
specified amount of time) before being incorporated into bread dough. This helps to
soften and hydrate the grains, making them easier to integrate into the dough and
soften and hydrate the grains or seeds (sesame, pumpkin, etc.), making them
easier to integrate into the dough and
providing a moister crumb in the finished bread.
\item[Sponge] A type of preferment, a sponge is a wet mixture of flour, water, and
@@ -442,7 +443,7 @@ Conversely, a lower W-value suggests a weaker flour, better suited for
products requiring less structure, like cakes and pastries.
\item[Yeast] Microorganisms that ferment the sugars present in the dough, producing
carbon dioxide and alcohol and thereby causing the dough to rise.
carbon alcohol, carbon dioxide and heat; thereby causing the dough to rise.
\item[Yudane] A Japanese method of bread-making which involves the preparation
of a starter by mixing boiling water with bread flour in a specific ratio, typically 1:1

7
book/intro/preface.tex
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@@ -46,7 +46,8 @@ seemingly
healthy bread consisted of so many other things aside from flour and water.
The black color was not coming from the flour, but from caramelized sugar.
The packaging stated it was a sourdough bread, but then why was there additional yeast?
I~thought that if it was really sourdough, it shouldn't require additional yeast, and I~soon
I~thought that if it was really sourdough, it shouldn't require additional
yeast. I~soon
realized that something was wrong with the bread I~was buying.
I~proceeded to check the other supermarket breads, only to discover that they, too,
contained ingredients I'd never heard of. That was the day I~lost trust
@@ -162,8 +163,8 @@ and more. It should provide a detailed understanding as to why certain steps are
and how to adapt them when things go wrong while making bread.
It is my desire for this knowledge to be accessible to everyone around the world, regardless
of budget, and as such, I~do not want to charge for the book. That's why I've decided to make
it open source and have asked the community to support my work financially via my ko-fi page
\url{https://ko-fi.com/thebreadcode}. The community's feedback has been amazing so far, and
it open source and have asked the community to support my work with
donations. The community's feedback has been amazing so far, and
I've already raised much more money than initially expected. The digital version of this book
will always remain free. There is also a hardcover version of the book available for purchase.
You can read more details here: \url{https://breadco.de/physical-book}

28
book/mix-ins/mix-ins.tex
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@@ -89,7 +89,7 @@ or squeezing out excess moisture).
\section{Examples}
The following is a list of common mix-ins and their peculiarities. They can be
intercombined depending on your preference.
combined depending on your preference.
\subsection{Flours}
These are powders. Usually, you want to just replace some fraction of the
@@ -111,8 +111,7 @@ usually moderately affect the color.
\item Semolina (supports Mediterranean flavors)
\item Cocoa (replace \qty{10}{\percent} of the flour for a black loaf, goes
great with sweet toppings)
\item Corn flour
\item Potato flour
\item Other non-wheat flours such as: Chickpea, corn, hemp, potato etc.
\end{itemize}
\subsection{Liquids}
@@ -135,10 +134,12 @@ affecting taste and texture.
\item Eggs
\item Fruit/vegetable juices (also see Section~\ref{section:colors})
\item Milk (for sweet, soft breads)
\item Milk alternatives such as: Almond, oat, soy etc.
\item Mashed potatoes
\item Mashed sweet potatoes. Bolo do caco is a typical bread from Madeira,
made from \qty{50}{\percent} wheat flour and \qty{50}{\percent} mashed potatoes.
\item Olive oil (Mediterranean)
\item Other mashed vegetables such as: Beets, pumpkin, etc.
\end{itemize}
\subsection{Colors}
@@ -147,6 +148,7 @@ Some mix-ins will change the color and flavor of your bread. Common colorings
include:
\begin{itemize}
\item Activated charcoal powder (black)
\item Beetroot juice (red)
\item Blueberry juice (blue)
\item Blue butterfly pea flower powder (blue)
@@ -160,7 +162,7 @@ include:
\subsection{Seeds and nuts}
These are small bits, with some almost crossing into the chunk category. Some
seeds benefit from being baked for about 10~minutes before adding them to the
seeds benefit from being boiled for about 10~minutes before adding them to the
dough.
\begin{figure}[htb!]
@@ -175,8 +177,7 @@ dough.
\begin{itemize}
\item Cacao nibs
\item Chia seed
\item Chopped or whole walnuts
\item Chopped or whole hazelnuts
\item Chopped or whole nuts such as: Almonds, hazelnuts and walnuts
\item Flaxseeds
\item Hemp seed
\item Poppy seed
@@ -201,17 +202,16 @@ These are mostly powders or small bits.
\begin{itemize}
\item Blueberry skins (press through a sieve to remove juice, raw blueberries
\item Bread spice (coriander, cumin, fennel, anise)
\item Browned onions
\item Candied fruits (orange, lemon, pineapple)
\item Candied fruits such as: Lemon, orange, pineapple, etc.
\item Cinnamon
\item Grated hard cheese: Gruyère, parmesan
can also be used, but add water)
\item Lemon zest (alternatively orange or lime)
\item Mediterranean herbs (oregano, thyme, rosemary, marjoram)
\item Grated hard cheese such as: Gruyère, parmesan, etc.
\item Mediterranean herbs such as: Marjoram, oregano, rosemary, thyme, etc.
\item Miso
\item Molasses
\item Sugar
\item Spices such as: Anise, fennel, cinnamon, coriander, cumin, etc.
\item Zests such as: Lime, Lemon, orange, etc.
\end{itemize}
\subsection{Highlights}
@@ -222,9 +222,9 @@ can often be complemented by some flavor or flour mix-in.
\begin{itemize}
\item Chocolate chunks or drops
\item Chunks of black garlic
\item Chunks of cheese (\eg~cheddar, feta)
\item Chunks of cheese such as: Cheddar, feta, etc.
\item Cornflakes
\item Dried fruit (\eg~cranberries, raisins)
\item Dried fruits such as: Cranberries, dates, raisins, etc.
\item Olives
\item Pickled pepperoni
\item Sundried tomatoes (squeeze out the oil if using pickled ones, or soak

5
book/sourdough-starter/sourdough-starter-types.tex
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@@ -70,7 +70,8 @@ before making another dough. Just use a very tiny amount of starter. For
\qty{1}{\kg} of flour I~would take around \qty{10}{\gram} of starter
(\qty{1}{\percent} in terms of baker's
math). If my starter is very young and had just been fed 6 to 8~hours ago I~might
end up going up to \qty{20}{\percent} of starter. Remember that your dough is nothing
end up going up to \qty{20}{\percent} of starter. As mentioned earlier,
remember that your dough is nothing
else other than a big starter. It will tremendously help you to figure out
your best next steps.
@@ -278,7 +279,7 @@ production.
\label{fig:stollen}
\end{figure}
I~then proceeded and bought a cheap low cake flour in my nearby supermarket.
I~then proceeded and bought a cheap low-gluten cake flour in my nearby supermarket.
This flour before had caused me massive headaches in the past. I~made a sourdough bread
exactly how I~would normally do---I~had to reduce the hydration a bit as a low
gluten flour does not soak up as much water. Then I~replaced the starter with

8
book/sourdough-starter/sourdough-starter.tex
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@@ -128,9 +128,9 @@ properly hydrated. This step activates the microbial spores
in your mixture, drawing them out of hibernation and
reviving them.
Finally, cover your mixture but make sure the covering is
not airtight. I~like to use a glass and place another
inverted one on top. The container shouldn't be airtight,
you still want some gas exchange to be possible.
not airtight. You still want some gas exchange to be possible.
I~like to use a glass and place another
inverted one on top.
\begin{flowchart}[!htb]
\begin{center}
@@ -147,7 +147,7 @@ on a single leaf of a plant.
All of the different yeasts and bacteria are trying to get
the upper hand in this battle. Other pathogens such as mold
are also being activated as we added water. Only the strongest
most adaptable microorganisms will survive.
most adaptable microorganisms will survive.
By adding water to the
flour the starches start to degrade. The seedling tries to

11
book/tables/table-flour-types.tex
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@@ -1,9 +1,10 @@
\begin{tabular}{@{}llrrr@{}}
\toprule
\textbf{USA} & \textbf{UK} & {\textbf{Germany}} & {\textbf{France}} & {\textbf{Italy}} \\ \midrule
Cake & Soft flour & T405 & T45 & 00 \\
All purpose & Plain flour & T550 & T55 & 0 \\
& & T812 & T80 & 1 \\
& & T1050 & T110 & 2 \\
Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule
Cake & Soft flour & T405 & T45 & 00 \\
All purpose & Plain flour & T550 & T55 & 0 \\
Bread flour & Bread flour & T405 or T550 & T45 or T55 & 00 or 0 \\
& & T812 & T80 & 1 \\
& & T1050 & T110 & 2 \\
Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule
\end{tabular}

18
book/tables/table-storing-bread-overview.tex
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@@ -3,17 +3,17 @@
\toprule
\textbf{Method} & \textbf{Advantages} & \textbf{Disadvantages} \\
\midrule
Room temperature & The easiest option. Best for bread that is eaten within a day.
Crust typically stays crisp when humidity not too high.
& Bread dries out very quickly.\\
Room temperature & The easiest option. Best for bread that is eaten within a day.
Crust typically stays crisp when humidity not too high.
& Bread dries out very quickly.\\
Room temperature in container & Good for up to a week. Catches mold more quickly.
& Bread needs to be toasted for crust to become crisp again.\\
Room temperature in airtight container & Good for up to a week.
& Bread needs to be toasted for crust to become crisp again. Catches mold more quickly\\
Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container.
& Bread needs to be toasted. Requires fridge and energy.\\
Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container.
& Bread needs to be toasted. Requires fridge and energy.\\
Freezer & Bread stays good for years.
& Requires thawing and then toasting. Requires freezer and energy.\\
Freezer & Bread stays good for years.
& Requires thawing and then toasting. Requires freezer and energy.\\
\bottomrule
\end{tabular}

6
book/troubleshooting/crumb-structures.tex
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@@ -111,7 +111,7 @@ I~would use a lot of rice flour in my banneton to dry out the surface of the dou
This way the dough wouldn't stick, despite being overfermented. However as it
turns out the stickiness issue has been my lack of understanding the fermentation
process. Now I~never use rice flour, except when trying to apply decorative scorings.
Properly managing fermentation results in a dough that is not sticky.
Managing properly fermentation results in a dough that is not sticky.
If you are noticing, during a stretch and fold or during shaping, that your dough
is suddenly overly sticky, then the best option is to use a loaf pan. Simply take
@@ -318,8 +318,8 @@ can heat up the surface of your dough faster. I~tested this by putting an apple
a Dutch oven and measuring its surface temperature using a barbecue thermometer.
I~then changed the steaming methods to plot how quickly the temperature
close to the surface changes. I~tested an ice cube inside of a preheated
Dutch oven, a preheated Dutch oven, a preheated Dutch oven with spritzes
of water on the apple's surface, a non-preheated Dutch oven where I~would only preheat
Dutch oven, a plain preheated Dutch oven, a preheated Dutch oven with spritzes
of water on the apple's surface and a non-preheated Dutch oven where I~would only preheat
the bottom part. The experiment then showed that the ice-cube method would heat up
the surface of the apple a lot quicker. When replicating this with a bread dough,
I~would achieve less oven spring.

6
book/troubleshooting/misc.tex
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@@ -117,7 +117,7 @@ acid-producing bacteria. So it is recommended to keep
a backup of your original starter.
A downside to the liquid starter is the overall
enhanced bacterial activity. This means the baked bread
enhanced bacterial activity compared to yeast activity. This means the baked bread
will have more acidity (but milder). The dough will degrade
faster during fermentation. For this reason, you
will need to use strong high-gluten flour when using
@@ -461,8 +461,8 @@ Please also note that you can only make bread with
great oven spring when making wheat based doughs. When
starting with this hobby I~always wondered why my rye
breads would turn out so flat. Yes, rye has gluten, but
small particles called \emph{hemicelluloses} (arabinoxylan and beta-glucan)~\cite{rye-defects}.
prevent the dough from developing a gluten network it can
small particles called \emph{pentosans} (arabinoxylan and beta-glucan)~\cite{rye-defects}.
They prevent the dough from developing a gluten network it can
with wheat. Your efforts will be in vain, and your dough will
stay flat. Only spelt- and wheat-based doughs have the capability
of retaining the \ch{CO2} created by the fermentation.

21
book/wheat-sourdough/wheat-sourdough.tex
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@@ -19,8 +19,8 @@ and technique than other types of bread. You have to perfectly
balance the fermentation process. You cannot ferment for too
short and also not for too long. The techniques you need to
learn also require a bit more skill. It took me several attempts
to get this right. One of the challenges I~faced was that
I~had the wrong flour. I~didn't properly know how to use my oven.
to get this right. I faced several challenges: I~had the wrong flour.
I~didn't properly know how to use my oven.
When should I~stop the fermentation? There is a lot of information
out there. I~dug through most of it and have tried almost everything.
In many cases the information was wrong; in other cases, I~found another
@@ -247,7 +247,7 @@ When a seed gets into contact initially, the outer layers soak up the water.
That's why when using whole-wheat (still containing these layers) you have to
use a little bit more water.
By forming gluten strands, water is absorbed into your dough. The higher the
By forming gluten strands, water is absorbed into your dough's gluten matrix. The higher the
protein value, the more water can be used.
Some bakers like to use highly hydrated doughs to create fluffier
@@ -451,7 +451,7 @@ bread dough is essentially a gigantic starter. The low inoculation rate allows
the starter to regrow inside your main dough into a desirable balance.
Furthermore, the enzymes have enough time to break down the flour. This also
allows me to skip the so-called autolysis step completely (more in the next chapter).
Making dough becomes very simple.
This greatly simplifies the whole process.
\section{Autolysis}%
\label{section:autolysis}
@@ -478,7 +478,7 @@ dough will start to taste sweeter and sweeter. The protease and amylase enzymes
are doing their job. The same process is used when making oat milk. By letting
the mixture sit for some time, enzymes work on the oats. The taste is perceived as
sweeter and more appreciated. This process is further accelerated the more
whole-wheat your flour is. The hull contains more enzymes. The gluten network
whole-grain your flour is. The hull contains more enzymes. The gluten network
will ultimately tear, and your dough flattens out. For wheat sourdough, this is
your worst enemy. When this happens, your dough will become leaky and release
all that precious gas created during the fermentation. You need to find the
@@ -658,7 +658,7 @@ gluten network. Unless you are making soft milk breads, you
might want to have a more extensible dough, to begin with. For every
other type of wheat-based dough, kneading is helpful. When you use
a stand mixer, you can run into the issue of kneading too much. This
is almost impossible though. Even after kneading for 30~minutes on medium
is almost impossible in practice though. Even after kneading for 30~minutes on medium
speed, my doughs hardly ever were over-kneaded. The moment you knead
too much, the color of the dough can begin to change. You mostly
notice this, though, during baking. The resulting loaf looks very
@@ -1072,7 +1072,8 @@ so, you will be gluing together the two sticky bottom sides. The top smooth side
not be sticky in your hands, while the bottom rough surface should tend
to stick to your hands. Rotate the container
and repeat the same thing from the other side. Rotate the container 90°
clockwise and then repeat the process once again. Rotate the container another 180° clockwise
and then repeat the process once again. Rotate the container another 180° in
the same direction
and repeat the fold one last time. By doing so you have applied 4 folds in total. Your
dough should now stay in place and resist flowing outwards\footnote{Please
also refer to~\cite{stretch+and+fold+technique} for a video showing you how to
@@ -1567,7 +1568,7 @@ meter. By checking the amount of piled-up acidity you can ensure
each of your doughs has the right amount of acidity. Opt for an iterative
approach and check the pH for multiple proofing times. Find the pH
the value that creates the best bread for you. Once you have identified
your perfect pH level you can resort to that value on all following
your perfect pH value you can resort to that number on all following
doughs. See Table~\ref{table:sample-ph-values} for some sample pH values
to follow.
@@ -1671,8 +1672,8 @@ An additional trick that can help you to combine the benefits
of room temperature proofing and easy cold proofing scoring
is to place your dough in the freezer for 30~minutes before baking.
Once you notice your dough is almost done proofing, move it to the
freezer. The freezer will dry out the surface even further and make
scoring easier.
freezer. The freezer will dry out the doughs's surface even further
while also lowering its viscosity, making scoring easier.
Another interesting trick is to bake your dough for 30 seconds without steam.
The hot air will dry out the dough's surface even further and simplify