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Fixed the wording of the stiff starter ratios, which should be half of the water, instead of half of the flour (#84)

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gricardo99
2023-05-17 00:05:57 -07:00
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commit 6c6c64f8b4
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book/troubleshooting/misc.tex
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@@ -712,7 +712,7 @@ bulk fermentation in section ~\ref{section:bulk-fermentation}.
The best starter feeding ratio is commonly either 1:5:5 or 1:10:10.
In the case of 1:5:5 that's 1 part old starter,
5 parts flour and 5 parts water. If you are using a stiff starter,
use half the amount of flour. So that's 1:5:2.5. Depending on when
use half the amount of water. So that's 1:5:2.5. Depending on when
you last fed your starter 1:10:10 might make more sense. If the starter
is old and hasn't been fed recently the 1:10:10 ratio is a better choice.
By reducing the starter inoculation ratio, you provide the microorganisms
@@ -728,4 +728,4 @@ ferment the dough into which it is later inoculated.
The only exception to the 1:5:5 and 1:10:10 rule is the initial
starter set-up stage. For the first days during the starter-making
process there aren't enough microbes yet. So using a 1:1:1 ratio
can speed up the process.
can speed up the process.