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Adds some text improvements from the book review.
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Hendrik Kleinwaechter
2024-01-10 14:04:24 +01:00
parent 8e604075ae
commit 5eea8b8bf8
13 changed files with 73 additions and 70 deletions
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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