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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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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.