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Fix dough mass. Should be flour mass. (#168)

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For some reason I used dough mass. It should be flour mass. This uses
baker's math properly.
This commit is contained in:
Hendrik Kleinwaechter
2023-08-07 22:19:44 +02:00
committed by GitHub
parent 538df0aa95
commit 93f7b19717
1 changed files with 3 additions and 2 deletions
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -385,8 +385,9 @@ difficulty.
\section{How much starter?} \section{How much starter?}
Most bakers use around \qty{20}{\percent} sourdough starter based on the dough mass. Most bakers use around \qty{20}{\percent} sourdough starter based on the
I~recommend going much lower, to around 5 to \qty{10}{\percent}. 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 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 requires in the bulk fermentation stage. The more starter you use, the faster