Starter chap (#214)

* Fix TeXnicalities in starter chapter

* Break text into paragraphs

* Reword sourdough chapter

* Add a label for the chapter

book/book.tex

@@ -28,7 +28,6 @@
 
 \input{basics/how-sourdough-works}
 
-\chapter{Making a sourdough starter}
 \input{sourdough-starter/sourdough-starter}
 
 \chapter{Sourdough starter types}

book/sourdough-starter/sourdough-starter.tex

@@ -1,13 +1,15 @@
+\chapter{Making a sourdough starter}%
+\label{chapter:sourdough-starter}
 \begin{quoting}
 In this chapter you will learn how to make your
-own sourdough starter. Before doing so you will
+own sourdough starter, but before doing so you will
 quickly learn about baker's math. Don't worry,
 it's a very simple way how to write a recipe which
 is cleaner and more scalable. Once you get the hang
 of it you will want to write every recipe this way.
-You will learn to understand the signs to determine
-your starter's readiness. Furthermore you will
-also learn how to prepare your starter for long-term storage.
+You will learn to understand the signs indicating
+your starter's readiness, as well as
+how to prepare your starter for long-term storage.
 \end{quoting}
 
 \section{Baker's math}%
@@ -30,7 +32,7 @@ pizza dough recipe. In Napoli modern pizzerias would use fresh or dry yeast.
 However traditionally pizza has always been made with sourdough.}.
 The next day you suddenly have \qty{1.4}{\kg} of flour
 at hand and thus can make more pizza dough. What do you do?
-Do you multiply all the ingredients by 1.4? Yes you could,
+Do you multiply all the ingredients by \num{1.4}? Yes you could,
 but there is an easier way. This is where baker's math
 comes in handy. Let's look at the default recipe with baker's
 math and then adjust it for the \qty{1.4}{\kg} flour quantity.
@@ -45,8 +47,8 @@ math and then adjust it for the \qty{1.4}{\kg} flour quantity.
 
 Note how each of the ingredients is calculated as a percentage
 based on the flour. The \qty{100}{\percent} is the baseline and represents the absolute
-amount of flour that you have at hand. In this case that's \qty{1000}{\gram}
-(\qty{1}{\kg}).
+amount of flour that you have at hand. In this case that's
+\qty{1000}{\gram}~(\qty{1}{\kg}).
 
 Now let's go back to our example and adjust the flour, as we have
 more flour available the next day. As mentioned the next day
@@ -70,7 +72,6 @@ For the second day, that is \qty{840}{\gram}. Proceed to do the same
 thing for all the other ingredients and you will know
 your recipe.
 
-
 Let's say you would want to use \qty{50}{\kg} of flour
 the next day. What would you do? You would simply proceed
 to calculate the percentages one more time. I~like this
@@ -91,12 +92,13 @@ are completely lost when trying to scale it up.
   \label{fig:sourdough-starter}
 \end{figure}
 
-Making a sourdough starter is very easy. All you need
-is a little bit of patience. The flour you should
-use to setup your starter is ideally a whole flour.
-You could use whole-wheat, whole rye, whole spelt or
+Making a sourdough starter is very easy, all you need
+is a little bit of patience. It is in fact so easy that it can be summarized
+in a simple flowchart~\ref{fig:sourdough-starter-process} The flour you should
+use to bootstrap your starter is ideally a whole flour.
+You could use whole-wheat, whole-rye, whole-spelt or
 any other flour you have. In fact gluten free flours such
-as rice or corn would also work. Don't worry, you can
+as rice or corn would also work. Don't worry, you can always
 change the flour later. Use whatever whole flour you
 already have at hand.
 
@@ -104,11 +106,11 @@ Your flour is contaminated with millions of microbes. As explained
 before in the chapter about wild yeast and bacteria, these
 microbes live on the surface of the plant. That's why
 a whole flour works better because you have more natural
-contamination of the microbes you are trying to cultivate
+contamination from the microbes you are trying to cultivate
 in your starter. More of them live on the hull compared to the
 endophytes living in the grain.
 
-Start by measuring approximately \qty{50}{\gram} each of flour and
+Start by measuring approximately \qty{50}{\gram} of both flour and
 water. The measurements don't have to be exact; you can use
 less or more, or just eyeball the proportions. These
 values are just shown as a reference.
@@ -120,12 +122,11 @@ to water as a disinfectant to kill microorganisms, you will
 not be able to grow a starter with chlorinated water.
 
 In this process, the hydration of your starter is \qty{100}{\percent}.
-This means you're using equal parts flour and
+This means you're using equal amount of flour and
 water. Stir everything together so that all the flour is
 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,
@@ -140,19 +141,23 @@ you still want some gas exchange to be possible.
 \end{center}
 \end{flowchart}
 
-Now an epic battle begins. In one study scientists
-have identified more than 150 different yeast species living
-on a single leaf of a plant~\cite{yeasts+biocontrol+agent}.
+Now an epic battle begins. In one study~\cite{yeasts+biocontrol+agent}
+scientists have identified more than \num{150}~different yeast species living
+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. By adding water to the
+most adaptable microorganisms will survive. 
+
+By adding water to the
 flour the starches start to degrade. The seedling tries to
 sprout but it no longer can. Essential for this process is the
 amylase enzyme. The compact starch is broken down to more
 digestible sugars to fuel plant growth. Glucose is what the
 plant needs in order to grow. The microorganisms that survive
-this frenzy are adapted to consuming glucose. Luckily for us
+this frenzy are adapted to consuming glucose. 
+
+Luckily for us
 bakers, the yeast and bacteria know very well how to metabolize
 glucose. This is what they have been fed in the wild by the plants.
 By forming patches on the leaf and protecting the plant from
@@ -161,7 +166,9 @@ Each of the microbes tries to defeat the other by consuming the
 food fastest, producing agents to inhibit food uptake by others or by producing
 bactericides and/or fungicides. This early stage of the starter
 is very interesting as more research could possibly reveal
-new fungicides or antibiotics. Depending on where your flour
+new fungicides or antibiotics. 
+
+Depending on where your flour
 is from, the starting microbes of your starter might be different
 than the ones from another starter. Some people have also reported
 how the microbes from your hand or air can influence your starter's
@@ -170,12 +177,14 @@ hand's microbes might be good at fermenting your sweat, but
 probably not so good at metabolizing glucose. The contamination
 of your hands or air might play a minor role in the initial epic
 battle. But only the fittest microbes fitting the sourdough's
-niche are going to survive. This means the microorganisms that know
+niche are going to survive. 
+
+This means the microorganisms knowing
 how to convert maltose or glucose will have the upper hand. Or the
-microbes that ferment the waste of the other microbes. Ethanol created
+microbes fermenting the waste of the other microbes. Ethanol created
 by the yeast is metabolized by the bacteria in your sourdough. That's
 why a sourdough has no alcohol. I~can confirm the role of aerial
-contamination to a certain extent. When setting up a new sourdough
+contamination to a certain extent, when setting up a new sourdough
 starter the whole process is quite quick for me. After a few
 days my new starter seems to be quite alive already. This might
 be due to previous contamination of flour fermenting microbes in
@@ -195,48 +204,54 @@ my kitchen.
   \label{fig:sourdough-starter-microbial-war}
 \end{figure}
 
-
 Wait for around 24~hours and observe what happens to your starter.
 You might see some early signs of fermentation already. Use your nose
 to smell the dough. Look for bubbles in the dough. Your dough
 might already have increased in size a little bit. Whatever
-you see and notice is a sign of the first battle. Some microbes
+you see and notice is a sign of the first battle.
+
+Some microbes
 have already been outperformed. Others have won the first battle.
 After around 24~hours most of the starch has been broken down
 and your microbes are hungry for additional sugars. With a spoon
 take around \qty{10}{\gram} from the previous day's mixture and place
 it in a new container. Again --- you could also simply eye ball
-all the quantities. It does not matter that much. Mix the 10
-grams from the previous day with another \qty{50}{\gram} of flour
-and \qty{50}{\gram} of water. Note the ratio of 1:5. I~very often use
-1 part of old culture with 5 parts of flour and 5 parts of water.
+all the quantities. It does not matter that much. Mix the \qty{10}{\gram}
+from the previous day with another \qty{50}{\gram} of flour
+and \qty{50}{\gram} of water. 
+
+Note the ratio of 1:5. I~very often use
+1~part of old culture with 5~parts of flour and 5~parts of water.
 This is also very often the same ratio I~use when making a dough.
-A dough is nothing else than a sourdough starter with slightly different
+A dough is nothing else than a giant sourdough starter with slightly different
 properties. I'd always be using around \qtyrange{100}{200}{\gram} of starter
 for around \qty{1000}{\gram} of flour (baker's math: \qtyrange{10}{20}{\percent}).
+
 Homogenize your new mixture again with a spoon. Then cover
 the mix again with a glass or a lid. If you notice the top of
 your mixture dries out a lot consider using another cover. The
 dried-out parts will be composted by more adapted microbes such as
 mold. In many user reports, I~saw mold being able to damage
-the starter when the starter itself dried out a lot. You will
+the starter when the starter itself dried out a lot. 
+
+You will
 still have some mixture left from your first day. As this contains
-possibly dangerous pathogens that have been activated we will discard
-this mixture. Once your sourdough starter is mature never
+possibly dangerous pathogens that have been activated make sure you discard
+this mixture. Once your sourdough starter is mature you never need to
 discard it. It's long-fermented flour that is an excellent addon
-used to make crackers, pancakes and or delicious hearty sandwich
-bread. I~also frequently dry it and use it as a rolling agent
+used to make crackers, pancakes or delicious hearty sandwich
+bread\ldots I~also frequently dry it and use it as a rolling agent
 for pizzas that I~am making.
 
 You should hopefully again see some bubbles, the starter increasing
 in size and/or the starter changing its smell. Some people give
-up after the second or third day. That is because the signs might no longer
+up after the second or third day, because the signs might no longer
 be as dominant as they were on day one. The reason for this lies in only a few
 select microbes starting to take over the whole sourdough starter. The most
-adaptable ones are going to win. They are very small in quantity and will
+adaptable ones are going to win, they are very small in quantity and will
 grow in population with each subsequent feeding. Even if you see no signs
-of activity directly, don't worry. There is activity in
-your starter on a microscopic level.
+of activity directly, do not worry, there is activity in
+your starter at a microscopic level.
 
 24~hours later again we will repeat the same thing again until
 we see that our sourdough starter is active. More on that in the
@@ -245,7 +260,7 @@ next section of this book.
 \section{Determining starter readiness}
 
 For some people the whole process of setting up a starter takes
-only 4 days. For others it can take 7 days, for some even 20 days.
+only 4~days. For others it can take 7~days, for some even 20~days.
 This depends on several factors including how good your wild microbes
 are at fermenting flour. Generally speaking, with each feeding
 your starter becomes more adapted to its environment. Your
@@ -267,10 +282,11 @@ starters.
 \end{center}
 \end{flowchart}
 
-The key signs to look at are bubbles that you see in your starter
+The key sign to look at is bubbles that you see in your starter
 jar. This is a sign that the yeast is metabolizing your
 dough and creates \ch{CO2}. The \ch{CO2} is trapped in your dough
 matrix and then visualized on the edges of the container.
+
 Also note the size increase of your dough. The amount the dough increases
 in size is irrelevant. Some bakers claim it doubles, triples or quadruples.
 The amount of size increase depends on your microbes, but also on
@@ -282,11 +298,13 @@ wheat microbes might be better at breaking down gluten compared
 to rye microbes. That's one of the reasons why I~decided to change
 the flour of my sourdough starter quite often. I~had hoped to create
 an all-around starter that can ferment all sorts of different
-flour\footnote{Whether this is working I~can't scientifically say.
+flour\footnote{Whether this is working, I~can't scientifically say.
 Typically the microbes that have once taken place are very strong
 and won't allow other microbes to enter. My starter has initially
 been made with rye flour. So chances are that the majority of
-my microorganisms are from a rye source.}. Your nose is also
+my microorganisms are from a rye source.}. 
+
+Your nose is also
 a great tool to determine starter readiness. Depending on
 your starter's microbiome you should notice either the smell
 of lactic acid or acetic acid. Lactic acid has dairy yogurty notes.
@@ -298,25 +316,26 @@ to determine starter readiness.
 In rare events your flour might be treated and prevent microbe growth.
 This can happen if the flour is not organic and a lot of biochemical
 agents have been used by the farmer. In that case simply try again
-with different flour. 7 days is a good period of time to wait before
+with different flour. Ten~days is a good period of time to wait before
 trying again.
 
 Another methodology used by some bakers is the so called \emph{float test}.
 The idea is to take a piece of your sourdough starter and place it
-on top of some water. If the dough is full with gas it will float
+on top of some water, if the dough is full with gas it will float
 on top of the water. If it's not ready, it can't float and will
-sink to the bottom. This test does not work with every flour.
-Rye flour for instance can't retain the gas as well as wheat flour
+sink to the bottom. This test does not work with every flour,
+rye flour for instance can't retain the gas as well as wheat flour
 and thus in some cases will not float. That's why I~personally
 don't use this test and can't recommend it.
 
 Once you see your starter is ready I~would recommend giving it
 one last feeding and then you are ready to make your dough in the
-evening or the next day. For the instructions to make your
-first dough please refer to the next chapters in this book.
+evening or the next day. For the instructions on how to make your
+first dough please refer to the next chapters (\ref{chapter:wheat-sourdough}
+and~\ref{chapter:non-wheat-sourdough}) in this book.
 
 If your first bread failed, chances are your fermentation hasn't
-worked as expected. In many cases the source is your sourdough starter. Maybe
+worked as expected. In many cases the reason is your sourdough starter. Maybe
 the balance of bacteria and yeast isn't optimal yet. In that case a good
 solution is to keep feeding your starter once per day. With each feeding your
 starter becomes better at fermenting flour. The microbes will adapt more and
@@ -393,8 +412,8 @@ sourdough starter into the right shape again.
 The following are a couple of scenarios that will help you to conduct proper
 starter maintenance, depending on when you want to bake the next time.
 
-\textbf{I~would like to bake again the next day:}
-
+\begin{description}
+\item[I~would like to bake again the next day:]
 Simply take whatever starter you have left and feed it again. If you depleted
 all your starter you can cut a piece of your dough. The dough itself is
 nothing different than a gigantic starter. I~recommend a 1:5:5 ratio like
@@ -405,8 +424,7 @@ case I~would go for a 1:10:10 ratio. Sometimes I~don't have enough starter.
 Then I~even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
 flour you feed it takes longer for your starter to be ready again.
 
-\textbf{I~would like to take a break and bake next week:}
-
+\item[I~would like to take a break and bake next week:]
 Simply take your leftover starter and place it inside of your fridge. It will stay good
 for a very long period. The only thing I~see happening is the surface
 drying out in the fridge. So I~recommend drowning the starter in a little bit
@@ -419,13 +437,12 @@ to make a lacto fermented hot sauce for instance.
 The colder it is the longer you preserve a good balance of yeast and
 bacteria. Generally, the warmer it is the faster the fermentation process is,
 and the colder it is the slower the whole process becomes.
-Below  \qty{4}{\degreeCelsius} the starter fermentation almost completely stops. The
+Below~\qty{4}{\degreeCelsius} the starter fermentation almost completely stops. The
 fermentation speed at low temperatures depends on the
 strains of wild yeast and bacteria
 that you have cultivated.
 
-\textbf{I~would like to take a several months break:}
-
+\item[I~would like to take a several months break:]
 Drying your starter might be the best option to preserve it in this case. As
 you remove humidity and food your microbes will sporulate. As there is no
 humidity the spores can resist other pathogens very well. A dried starter can
@@ -435,7 +452,7 @@ Simply take your starter and mix it with flour. Try to crumble the starter as
 much as possible. Add more flour continuously until you notice that there is no
 moisture left. Place the flour starter in a dry place in your house. Let it
 dry out even more. If you have a dehydrator you can use this to speed up the
-process. Set it to around  \qty{30}{\degreeCelsius} and dry the starter for 12--20~hours. The next
+process. Set it to around~\qty{30}{\degreeCelsius} and dry the starter for 12--20~hours. The next
 day your starter has dried out a bit. It is in a vulnerable state as there is still a bit
 of humidity left. Add some more flour to speed up the drying process. Repeat
 for another 2 days until you feel that there is no humidity left. This is
@@ -445,10 +462,11 @@ the dried starter. Both options work perfectly fine. Your sporulated starter
 is now waiting for your next feeding. If available you can add some silica
 bags to the container to further absorb excess moisture.
 
-Initially, it would take about 3 days for my starter to become alive again
+Initially, it would take about three~days for my starter to become alive again
 after drying and reactivating it. If I~do the same thing now my starter is
 sometimes ready after a single feeding. It seems that the microbes adapt. The ones
 that survive this shock become dominant subsequently.
+\end{description}
 
 So in conclusion the maintenance mode you choose depends on when you want to bake next.
 The goal of each new feeding is to make sure your starter