From 6c6c64f8b4e9c536f952de9b499f30cb66dfb5eb Mon Sep 17 00:00:00 2001 From: gricardo99 Date: Wed, 17 May 2023 00:05:57 -0700 Subject: [PATCH] Fixed the wording of the stiff starter ratios, which should be half of the water, instead of half of the flour (#84) --- book/troubleshooting/misc.tex | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index 9569b16..f2b2c04 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -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. \ No newline at end of file +can speed up the process.