From 877b1e9dcb0da25132a66bf4414fe49a574d1828 Mon Sep 17 00:00:00 2001
From: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>
Date: Fri, 24 Feb 2023 22:43:29 +0100
Subject: [PATCH] FAQ: Should I autolyse (#49)

This updates the FAQ adding a note on autolysis.
---
 book/troubleshooting/misc.tex            | 19 +++++++++++++++++++
 book/wheat-sourdough/wheat-sourdough.tex |  2 ++
 2 files changed, 21 insertions(+)

diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex
index b181400..cfe2e0d 100644
--- a/book/troubleshooting/misc.tex
+++ b/book/troubleshooting/misc.tex
@@ -546,3 +546,22 @@ when making the actual dough.
 Please refer to section \ref{section:readying-starter} "\nameref{section:readying-starter}"
 for more information on the topic.
 
+\section{Should I autolyse my dough?}
+
+In 95 percent of all cases, an autolysis
+makes no sense. Instead I recommend
+that you conduct a fermentolysis. You
+can read more about the autolysis process in
+section \ref{section:autolysis} and
+more about the topic of fermentolysis
+in section \ref{section:fermentolysis}.
+
+The fermentolysis combines all the benefits
+of the autolysis while eliminating disadvantages
+such as having to knead the dough multiple times.
+
+The autolysis only makes sense when you might
+bake a fast fermenting yeast-based dough with a
+high yeast inoculation rate. But even in that
+case you could just lower the amount of yeast
+to fermentolyse rather than autolyse.
\ No newline at end of file
diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex
index 2306b03..3253f68 100644
--- a/book/wheat-sourdough/wheat-sourdough.tex
+++ b/book/wheat-sourdough/wheat-sourdough.tex
@@ -485,6 +485,7 @@ allows me to skip the so-called autolysis step completely (more in the next chap
  Making dough becomes very simple.
 
 \section{Autolysis}
+\label{section:autolysis}
 
 Autolysis describes the process of just mixing flour and water and letting
 this sit for a period of around 30 minutes up to several hours. After this
@@ -536,6 +537,7 @@ For that reason, I am strongly advocating utilizing the fermentolysis approach
 which greatly simplifies the mixing and kneading process.
 
 \section{Fermentolysis}
+\label{section:fermentolysis}
 
 The fermentolysis creates you the same advantageous dough properties the
 autolysis creates without the headache of mixing your dough twice. You do this