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This fixes #52
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Hendrik Kleinwaechter
2023-03-02 17:26:37 -05:00
parent 37f845429b
commit 81c91fc582
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -245,11 +245,12 @@ is the dough's improved extensibility. The wetter the dough the easier it is
for the dough to be stretched. When you pull it, the dough will hold its
shape. In comparison, a very stiff (low hydration) dough will maintain its
shape for a longer period. To visualize this think of your extensible
dough as a balloon. The stiff dough is a car tire. The yeast has a much harder
time inflating the care tire compared to the balloon. That's because the
rubber of the car tire is much more elastic. It requires much more force to
inflate the tire. For this reason, an extensible dough will inflate more in the
oven. The loaf will be visually bigger and offer an airier more open crumb structure.
dough as a balloon. The stiff dough is like a car tire.
The yeast has a much harder time inflating the car tire compared to the balloon.
That’s because the rubber of the car tire is much less extensible.
It requires much more force to inflate the tire. For this reason,
an extensible dough will inflate more in the oven. The loaf will
be visually bigger and offer an airier more open crumb structure.
While this might sound great, the high hydration causes several side effects.