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Small fixes (#155)

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* Fix various typos and references or links

- Misuse of product macro the x sign did not appear
- Use macro for milligrams
- Some refes were without hyperlink for some reason ?
- confusion between section and subsections
- a little grammar.. exact value not absolute, don't think a negative
  amount of flower was ever an option :D

* Use siunitx for temperature everywhere

Apparently some files escaped my script last time, or messed up in git
merge... Anyway fixed now and should be more consistent.

* Simplify Fermentolysis table

I woudl hope this is more clear with less lines.

* Remove double bottomrule

* Fix grammar

* Use correct font familly in preface

Small corrections on font familly and extra space for signature.
TODO: I did not change the paragraph breaking but we might want to
revisit it later.

* Fix wrong percentage range

fixes https://github.com/hendricius/the-sourdough-framework/issues/156
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2023-07-21 11:46:33 +02:00
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parent 0a3eb3ec99
commit 7cc71dc6ac
9 changed files with 76 additions and 71 deletions
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17
book/troubleshooting/crumb-structures.tex
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@@ -71,7 +71,7 @@ style of crumb. As someone who appreciates jam, no jam will fall through a slice
of this bread compared to an open crumb.
\subsection{Overfermented}%
\label{sec:overfermented-dough}
\label{subsec:overfermented-dough}
\begin{figure}
\includegraphics[width=\textwidth]{fermented-too-long}
@@ -242,10 +242,11 @@ The last option to fix a dough with too little dough strength is to shape your d
\end{figure}
This is a common mistake that has happened to me a lot. When you bake your dough
at too high a temperature, you constrain your dough's expansion. The starch gelatinizes
and becomes more and more solid. At around 140°C (284°F) the Maillard reaction
starts to completely thicken your bread dough's crust. This is similar to baking
your bread dough without steam. As the internal dough's temperature heats up,
at too high a temperature, you constrain your dough's expansion. The starch
gelatinizes and becomes more and more solid. At around
\qty{140}{\degreeCelsius} (\qty{284}{\degF}) the Maillard reaction starts to
completely thicken your bread dough's crust. This is similar to baking your
bread dough without steam. As the internal dough's temperature heats up,
more and more water evaporates, gas expands and the dough is being pushed upwards.
Once the dough reaches the crust, it can no longer expand. The alveoli merge
into larger structures close to the surface of the dough. By baking too hot,
@@ -256,7 +257,8 @@ If you have an extensible dough with high hydration, baking too cold will result
in the dough flattening out quite a lot. The gelatinization of the starch is
essential for the dough to hold its structure. After conducting several
experiments, it seems that my sweet spot for maximum oven spring seems to be
at around 230°C (446°F). Test the temperature of your oven, because in several
at around \qty{230}{\degreeCelsius} (\qty{446}{\degF}). Test the temperature
of your oven, because in several
cases the displayed temperature might not match the actual temperature of your
oven~\cite{too+hot+baking}. Make sure to turn off the fan of your oven. Most
home ovens are designed to vent the steam as fast as possible. If you can not
@@ -280,7 +282,8 @@ with large alveoli towards the edges.
The steam essentially prevents the Maillard reaction from happening too quickly
on your crust. That's why steaming during the first stages of the bake is so important.
The steam keeps the temperature of your crust close to around 100°C (212°F). Achieving steam
The steam keeps the temperature of your crust close to around
\qty{100}{\degreeCelsius} (\qty{212}{\degF}). Achieving steam
can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water.
You might also have an oven with a built-in steam functionality. All the methods work,
it depends on what you have at hand. My default go-to method is an inverted

69
book/troubleshooting/misc.tex
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@@ -51,7 +51,7 @@ This is a sign that you should use less starter
when making the actual dough.
Please refer to
subsection~\ref{section:readying-starter}~``\nameref{section:readying-starter}''
Section~\ref{section:readying-starter}~``\nameref{section:readying-starter}''
for more information on the topic.
@@ -90,7 +90,7 @@ slower and you can ferment for a longer period. This
is especially handy when baking with lower gluten flours.
You can read more about the topic of stiff sourdough
starters in subsection~\ref{section:stiff-starter}.
starters in Section~\ref{section:stiff-starter}.
\subsection{What's the benefit of using a liquid sourdough starter?}
@@ -116,8 +116,8 @@ faster during fermentation. For this reason, you
will need to use strong high-gluten flour when using
this type of starter.
You can read more about the liquid starter
in subsection~\ref{section:liquid-starter}
You can read more about the liquid starter in
Section~\ref{section:liquid-starter}
\subsection{My new starter doesn't rise at all}
@@ -300,7 +300,7 @@ to most pathogens that you do not want in your starter.
Another approach that can help is to convert your
sourdough starter into a stiff starter as
described in subsection~\ref{subsection:stiff-starter}.
described in Section~\ref{section:stiff-starter}.
\subsection{Why does my starter smell like vinegar or acetone?}
@@ -462,9 +462,9 @@ the yeast part of your starter. This allows you
to have less bacterial fermentation, resulting
in a stronger gluten network toward the end
of the fermentation~\cite{stiff+starter}. Please
also refer to the subsection~\ref{sec:overfermented-dough} where
also refer to the Subsection~\ref{subsec:overfermented-dough} where
I~explained more about overfermented doughs. You can also
refer to subsection~\ref{section:stiff-starter} with more details on
refer to Section~\ref{section:stiff-starter} with more details on
making a stiff sourdough starter.
Furthermore, a stronger flour containing more gluten
@@ -528,19 +528,21 @@ then you can eat it. Some of the customers reported a very sour
tasting bread. After investigating a bit more, it became
crystal clear. By baking the bread twice you don't boil off
as much acid during the baking process. Water
evaporates at around 100°C (212°F) while acetic acid boils at
118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30~minutes
at around 230°C (446°F) some of the water has started to evaporate,
but not all the acid yet. If you were to continue to bake, more
and more of the acid would start to evaporate. Now if you were
to stop baking after 30~minutes, you would typically have reached
a core temperature of around 95°C (203°F). Your dough would need
evaporates at around \qty{100}{\degreeCelsius} (\qty{212}{\degF}) while acetic
acid boils at \qty{118}{\degreeCelsius} (\qty{244}{\degF}) and lactic acid at
\qty{122}{\degreeCelsius} (\qty{252}{\degF}). After baking for 30~minutes at
around \qty{230}{\degreeCelsius} (\qty{446}{\degF}) some of the water has
started to evaporate, but not all the acid yet. If you were to continue to
bake, more and more of the acid would start to evaporate. Now if you were to
stop baking after 30~minutes, you would typically have reached a core
temperature of around \qty{95}{\degreeCelsius} (\qty{203}{\degF}). Your dough
would need
to be cooled down again to room temperature. The crust would
still be quite pale. Then a couple of hours later, you start
to bake your dough again. Your crust would become nice and
dark featuring delicious aroma. The aroma is coming from the
Maillard reaction. However, the core of your dough still won't
exceed the 118°C required to boil the acid. Overall, your
exceed the \qty{118}{\degreeCelsius} required to boil the acid. Overall, your
bread will be more sour. The enhanced acidity also helps
to prevent pathogens from entering your bread. The bread
will be good for a longer period of time. That's why
@@ -583,7 +585,7 @@ I~tested a regular starter, a liquid starter and a stiff
starter. The stiff starter by far created the most \ch{CO2}
compared to the other starters. As a consequence, the stiff
starter balloon was inflated the most~\cite{stiff+starter}. You can read more
about the topic of stiff starters in subsection~\ref{section:stiff-starter}.
about the topic of stiff starters in Section~\ref{section:stiff-starter}.
Another unconventional approach could be to add baking
powder to your dough. The baking powder neutralizes the
@@ -598,7 +600,8 @@ relaxes and can no longer hold the shape. However, during the course
of baking, your dough is going to increase in size and inflate again.
If your dough however flattens out completely, it's a sign that
you have fermented your dough for too long. Please refer to~\ref{sec:overfermented-dough}
you have fermented your dough for too long. Please refer to
Subsection~\ref{subsec:overfermented-dough}
where I~explain about overfermented doughs. Your bacteria
has consumed most of your gluten network. That's why your
dough fully collapses and stays flat during the bake. The
@@ -606,7 +609,7 @@ dough fully collapses and stays flat during the bake. The
A related symptom is that your dough sticks to the banneton.
When I~starting baking I~combated this with rice flour.
It worked for me but it might be a false find. Please refer to
subsection~\ref{sec:overfermented-dough} for more details on why
Subsection~\ref{subsec:overfermented-dough} for more details on why
rice flour is not a good idea to manage sticky doughs.
These days I~gently rub my
@@ -677,10 +680,11 @@ the dough but also the speed of enzymatic reactions. The
amylase and protease enzymes work faster, making more
sugars available and degrading the gluten proteins.
At around 22°C (72°F) in my kitchen my bulk fermentation is ready
At around \qty{22}{\degreeCelsius} (\qty{72}{\degF}) in my kitchen my bulk fermentation is ready
after around 10~hours. I~use around \qty{20}{\percent} of sourdough
starter based on the flour. In summertime the temperatures
in my kitchen sometimes increase to 25°C (77°F). In that case
in my kitchen sometimes increase to
\qty{25}{\degreeCelsius} (\qty{77}{\degF}). In that case
I~reduce the sourdough starter to around \qty{10}{\percent}.
If I~didn't do that, my fermentation would be done after
@@ -689,18 +693,17 @@ unstable when fermenting at this high speed. This means
that you easily run into issues of over-fermentation.
Finding the perfect sweet spot between fermenting enough
and not too much becomes much harder. Normally you might
have a time window of 1 hour. But at the rapid speed it
have a time window of 1~hour. But at the rapid speed it
might be reduced to a time window of 20~minutes. Now at
30°C (86°F), everything moves much faster. Your bulk
fermentation might be complete in 2--4~hours when using
\qtyrange{10}{20}{\percent} starter. Proofing your dough in the fridge
becomes almost impossible. As your dough cools down in the
fridge the fermentation also slows down. However cooling the
dough down from 30°C to 4--6°C in your fridge takes much
longer. Your dough is much more active compared to a dough
that starts at a temperature of 20--25°C. You might
end up overproofing your dough if you leave it overnight
in the fridge.
\qty{30}{\degreeCelsius} (\qty{86}{\degF}), everything moves much faster. Your
bulk fermentation might be complete in 2--4~hours when using
\qtyrange{10}{20}{\percent} starter. Proofing your dough in the fridge becomes
almost impossible. As your dough cools down in the fridge the fermentation
also slows down. However cooling the dough down from \qty{30}{\degreeCelsius}
to \qtyrange{4}{6}{\degreeCelsius} in your fridge takes much longer. Your
dough is much more active compared to a dough that starts at a temperature of
\qtyrange{20}{25}{\degreeCelsius}. You might end up overproofing your dough if
you leave it overnight in the fridge.
That's why I~recommend that you reduce the amount of starter
that you use in the tropics to around \qtyrange{1}{5}{\percent}
@@ -711,8 +714,8 @@ least 8--10~hours. Reduce the amount of starter to get there.
When making dough, try to use the same water temperature
as your ambient temperature. Assuming that the temperature
will climb to 30°C, try to start your dough
with 30°C water. This means that you can carefully rely on
will climb to \qty{30}{\degreeCelsius} try to start your dough
with \qty{30}{\degreeCelsius} water. This means that you can carefully rely on
a small fermentation sample (aliquot jar) that visualizes your fermentation
progress. To read more about this technique refer
to Section~\ref{section:bulk-fermentation}.