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Add chapter starter too sour

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Hendrik Kleinwaechter
2022-04-29 11:24:49 +02:00
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9
book/references.bib
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@@ -42,3 +42,12 @@
note = {Accessed: 2022-04-28} note = {Accessed: 2022-04-28}
} }
@article{more+active+starter,
title = {4 tips to make a more active starter},
author = {Hendrik Kleinwächter},
howpublished = {\url{https://www.youtube.com/watch?v=yYkTrGHNW2w}},
year = {2020},
note = {Accessed: 2022-04-29}
}

37
book/troubleshooting/misc.tex
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@@ -179,9 +179,44 @@ maillard reaction. However the core of your dough still won't
exceed the 118°C required to boil the acid. Overall your exceed the 118°C required to boil the acid. Overall your
bread will be more sour. The enhanced acidity also helps bread will be more sour. The enhanced acidity also helps
to prevent pathogens from entering your bread. The bread to prevent pathogens from entering your bread. The bread
will be good for a longer period of time. will be good for a longer period of time. That's why
the concept of a delivery works well with sour sourdough bread.
In my experiments the bread stayed good for up to a week
in a plastic bag.
\section{My bread is too sour} \section{My bread is too sour}
Some people like the bread less sour as well. This
is personal preference. To achieve a less sour bread
you need to ferment for a shorter period of time.
The yeast produces CO2 and ethanol. Both yeast and
bacteria consume the sugars released by the amylase enzyme
in your dough. When the sugar is rare bacteria starts to
consume the leftover ethanol by the yeast. Over time more
and more acidity is created making a more sour dough.
Another angle at this would be to change the yeast/bacteria
ratio of your sourdough. You can start the fermentation with
more yeast and less bacteria. This way for the same given
volume increase of your dough you will have less acidity.
A really good trick is to make sure that you feed your starter
once per day at room temperature. This way you shift
the tides of your starter towards a better yeast fermentation \cite*{more+active+starter}.
To shift the tides even further a real game changer
to me has been to create a stiff sourdough starter. The
stiff sourdough starter is at a hydration of around 50 percent.
By doing so your sourdough starter will favor yeast
activity a lot more. Your doughs will be more fluffy and will
not as sour for a given volume increase. I tested this
by putting condoms over different glas jars. I used
the same amount of flour for each of the samples.
I tested a regular starter, a liquid starter and a stiff
starter. The stiff starter by far created the most CO2
compared to the other starters. The balloons were inflated
the most. \cite{stiff+starter}
\section{Fixing a moldy sourdough starter} \section{Fixing a moldy sourdough starter}
\section{My bread flattens out after shaping} \section{My bread flattens out after shaping}
\section{Liquid on top of my starter} \section{Liquid on top of my starter}