From 93f7b19717e6dfee1ce50658b8b7e0d3e8a43c4d Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Mon, 7 Aug 2023 22:19:44 +0200 Subject: [PATCH] Fix dough mass. Should be flour mass. (#168) For some reason I used dough mass. It should be flour mass. This uses baker's math properly. --- book/wheat-sourdough/wheat-sourdough.tex | 5 +++-- 1 file changed, 3 insertions(+), 2 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index e44a3ee..41129c2 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -385,8 +385,9 @@ difficulty. \section{How much starter?} -Most bakers use around \qty{20}{\percent} sourdough starter based on the dough mass. -I~recommend going much lower, to around 5 to \qty{10}{\percent}. +Most bakers use around \qty{20}{\percent} sourdough starter based on the +flour weight. I~recommend going much lower, +to around 5 to \qty{10}{\percent}. By adjusting the amount of pre-ferment you can influence the time your dough requires in the bulk fermentation stage. The more starter you use, the faster