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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?}
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