Review starter types (#238)

* Correct wording, category for starter conversion

- Now a flowchart (and a renamed label)
- More explicit wording as per
https://github.com/hendricius/the-sourdough-framework/issues/234

* Fix warnings from make check

The one I am 100% sure are mistakes

* Review starter type chapter

- Add some new sections
- fine tune tables
- some typos/new paragraphs

* Fix typos in sourdough starter types

* Simplify liquid conversion flowchart

* Simplify stiff conversion flowchart

* Fine tune liquid conversion flowchart

* Update some of the images

* Improve explanation of conversion

* Update explanation for stiff starter conversion

* Update fall note

---------

Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>

book/book.tex

@@ -30,7 +30,6 @@
 
 \input{sourdough-starter/sourdough-starter}
 
-\chapter{Sourdough starter types}
 \input{sourdough-starter/sourdough-starter-types}
 
 \input{flour-types/flour-types}

book/figures/fig-liquid-starter-conversion.tex

@@ -1,19 +1,17 @@
-\begin{tikzpicture}[node distance = 3cm, auto]
+\begin{tikzpicture}[node distance = 5cm, auto]
   \node [start] (init) {Take your regular or stiff starter};
   \node [block, right of=init] (feed_new_ratio) {Mix \qty{1}{\gram} existing starter, \qty{5}{\gram} flour and \qty{25}{\gram} water};
-  \node [block, right of=feed_new_ratio] (next_day) {Wait\\ \qty{24}{\hour}};
-  \node [block, below of=init, node distance=4cm] (feed_again) {Feed again using 1:5:25 ratio};
-  \node [block, right of=next_day, node distance=5cm] (test) {Check starter readiness?};
-  \node [decision, below of=next_day, node distance=4cm] (ready_signs) {Sour yogurty smell and bubbles visible on flour?};
-  \node [block, below of=test, node distance=4cm] (last_feed) {Feed one last time};
-  \node [success, below of=last_feed, node distance=3cm] (bread_dough) {Make bread dough};
+  \node [decision, below of=feed_new_ratio, node distance=5cm] (ready_signs) {Sour yogurty smell and bubbles visible on flour?};
+  \node [block, right of=ready_signs, node distance=4cm] (feed_again) {Feed again using 1:5:25 ratio};
+  \node [block, left of=ready_signs, node distance=5cm] (last_feed) {Feed one last time};
+  \node [success, below of=last_feed, node distance=4cm] (bread_dough) {Make bread dough};
   \path [line] (init) -- (feed_new_ratio);
-  \path [line] (feed_new_ratio) -- (next_day);
-  \path [line] (feed_again) -- node{repeat 3 times} (feed_new_ratio);
-  \path [line] (next_day) -- node{after 3~days} (test);
-  \path [line] (next_day) -- (feed_again);
-  \path [line] (test) -- (ready_signs);
+  \path [line] (feed_new_ratio) -- node{Wait \qty{24}{\hour}} (ready_signs);
+  \path [line] (feed_again) -- node[anchor=east]  {} ++(2.2,0) |- (feed_new_ratio);
   \path [line] (ready_signs) -- node{no} (feed_again);
-  \path [line] (ready_signs) -- node{yes} (last_feed);
+  \path [line] (ready_signs) -- node[above=2pt]{~yes} (last_feed);
   \path [line] (last_feed) -- node{after \qtyrange{6}{12}{\hour}} (bread_dough);
+  \draw [thick, ->] ($ (feed_again.north) +(0.7cm, 1cm)$) arc (-45:220:1cm);
+  \node [anchor=north, text width=5em] at ($(feed_again.north west)+(1.8cm, 2.3cm)$) {Repeat 3~times};
+  
 \end{tikzpicture}

book/figures/fig-stiff-starter-conversion.tex

@@ -1,25 +1,24 @@
-\begin{tikzpicture}[node distance = 3cm, auto]
+\begin{tikzpicture}[node distance = 4cm, auto]
   \node [start] (init) {Take your regular or liquid starter};
-  \node [block, right of=init] (feed_new_ratio) {Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
-  \node [decision, right of=feed_new_ratio, node distance=3.5cm] (too_dry) {Starter very dry, hard to mix?};
+  \node [block, right of=init, node distance = 4cm] (feed_new_ratio) {Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
+  \node [decision, right of=feed_new_ratio, node distance=5cm] (too_dry) {Starter very dry, hard to mix?};
   \node [block, right of=too_dry, node distance=4cm] (add_water) {Add more water};
-  \node [block, below of=add_water, node distance=2cm] (next_day) {Wait\\ \qty{24}{\hour}};
-  \node [decision, below of=too_dry, node distance=3.5cm] (repeated_3_times) {Stiff starter fed 3 times overall?};
-  \node [block, below of=feed_new_ratio, node distance=3.5cm] (feed_again) {Feed again using 1:5:2.5 ratio};
-  \node [decision, below of=repeated_3_times, node distance=3.5cm] (ready_signs) {Size increase and sour smell?};
-  \node [block, below of=next_day, node distance=2cm] (last_feed) {Feed one last time};
+  \node [block, below of=too_dry] (next_day) {Wait\\ \qty{24}{\hour}};
+  \node [block] at (feed_new_ratio |- next_day) (feed_again) {Feed again using 1:5:2.5 ratio};
+  \node [decision, below of=next_day, node distance=3.5cm] (ready_signs) {Size increase and sour smell?};
+  \node [block] at (ready_signs -| add_water) (last_feed) {Feed one last time};
   \node [success, below of=last_feed, node distance=3cm] (bread_dough) {Make bread dough};
   \path [line] (init) -- (feed_new_ratio);
   \path [line] (feed_again) -- (feed_new_ratio);
-  \path [line] (next_day) -- (repeated_3_times);
-  \path [line] (repeated_3_times) -- node{yes} (ready_signs);
-  \path [line] (repeated_3_times) -- node{no} (feed_again);
-  \path [line] (ready_signs) -- node{no} (feed_again);
+  \path [line] (next_day) -- (ready_signs);
+  \path [line] (ready_signs) -- node{no} (feed_again |- last_feed) |- (feed_again.south);
   \path [line] (ready_signs) -- node{yes} (last_feed);
   \path [line] (last_feed) -- node{after \qtyrange{6}{12}{\hour}} (bread_dough);
   \path [line] (feed_new_ratio) -- (too_dry);
-  \path [line] (add_water) -- (next_day);
+  \path [line] (add_water.north) -- node{} ++(0, 1.3) -| (too_dry.north);
   \path [line] (too_dry) -- node{no} (next_day);
   \path [line] (too_dry) -- node{yes} (add_water);
   \path [line] (ready_signs) -- node{yes} (last_feed);
+  \draw [thick, <-] ($ (feed_again.east) +(2.1cm, 0.7cm)$) arc (-45:220:1cm);
+  \node [anchor=north, text width=5em] at ($(feed_again.east)+(2cm, 2cm)$) {Repeat 3~times};
 \end{tikzpicture}

book/figures/flowcharts_tikz.tex

@@ -1,5 +1,6 @@
 \tikzstyle{every picture}+=[font=\footnotesize\sffamily]
-\usetikzlibrary{shapes, arrows, decorations.pathreplacing,calligraphy, calligraphy}
+\usetikzlibrary{calc, shapes, arrows, decorations.pathreplacing, calligraphy,
+                calligraphy}
 \tikzstyle{decision} = [diamond, draw=codeblack, fill=codeblack, text=white,
     text width=4.5em, text badly centered, node distance=3cm, inner sep=0pt,
     line width=2mm]
@@ -23,3 +24,4 @@
 \tikzstyle{BC} =  [decorate,  % Brace Calligraphic
                  decoration={calligraphic brace, amplitude=3mm, raise=1mm},
                  very thick, pen colour={black} ]
+\tikzstyle{loop} = [arc, draw=codeblack, line width=0.4mm]

book/sourdough-starter/sourdough-starter-types.tex

@@ -1,19 +1,15 @@
+\chapter{Sourdough starter types}%
+\label{ch:starter-types}
 \begin{quoting}
 In this chapter of the book we will have a closer look
-at different sourdough starter types and their respective
-traits.
+at different sourdough starter types, and their respective
+traits and usage. They are mostly characterized by their hydration
+level, and this will provide a trade-off between acidity, volume increase and
+the gluten level of your flour.
 \end{quoting}
 
-\begin{table}[htp!]
-    \begin{center}
-        \input{tables/table-starter-types.tex}
-        \caption[Different types of sourdough]{A comparison of different
-            sourdough starter types and their respective properties. The only
-            difference is the level of water (hydration) that is used when
-            feeding the starter.}%
-        \label{tab:starter-types-comparison}
-    \end{center}
-\end{table}
+\section{Introduction}%
+\label{sec:starter-types-intro}
 
 Depending on the flour you have at hand, the type of starter changes. With more
 bacterial activity you have more gluten consumption of your microbes. So if
@@ -27,7 +23,27 @@ very strong wheat flour then you can try to play with a liquid sourdough
 starter. The key difference between all of the starters is how much water
 is used in the starter. The regular starter has a 1:1 relationship of flour
 to water. The liquid starter has a 5:1 water-to-flour ratio, and the stiff
-starter has half the water as flour.
+starter has half as much water as flour, as summarized in
+Table~\ref{tab:starter-types-comparison}.
+
+\begin{table}[htp!]
+    \begin{center}
+        \input{tables/table-starter-types.tex}
+        \caption[Different types of sourdough]{A comparison of different
+            sourdough starter types and their respective properties. The only
+            difference is the amount of water (hydration) that is used when
+            feeding the starter.}%
+        \label{tab:starter-types-comparison}
+    \end{center}
+\end{table}
+
+You can change your starter type by just adjusting the feeding ratio of how
+much flour and water you use. I~frequently change my starter type from
+regular to liquid and then back to a stiff starter. After changing the
+environment of your microbes, apply feedings at the same ratio over a couple of
+days so that they can adapt to the new environment. I~typically see
+changes after a single feeding, but I~recommend 2 to 3 feedings, one feeding per
+day, to see a stronger effect.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-types}
@@ -39,26 +55,20 @@ starter has half the water as flour.
   \label{fig:starter-types}
 \end{figure}
 
-
-You can change your starter type by just adjusting the feeding ratio of how
-much flour and water you use. I~frequently change my starter type from
-regular to liquid and then back to a stiff starter. After changing the
-environment of your microbes, apply feedings at the same ratio over a couple of
-days so that they can adapt to the new environment. I~typically see
-changes after a single feeding, but I~recommend 2 to 3 feedings, one feeding per
-day, to see a stronger effect.
-
 Your dough is generally just a big sourdough starter. So your starter is going
 to adapt and regrow inside of your main dough. But you can influence the
 properties that your starter carries over to your main dough. If you have more
 bacterial fermentation, then your dough will also have slightly more bacterial
 fermentation. If you have more yeast fermentation, then your main dough will
 have slightly more yeast fermentation. This is important to know when you are
-working with a more mature unfed starter. Let's say your starter had last been
-fed 48~hours ago. Chances are that your bacteria is very active while the
+working with a more mature unfed starter.
+
+Let's say your starter had last been
+fed 48~hours ago. Chances are that your bacteria are very active while the
 yeast could be dormant. In such a case you can skip feeding your starter
-before making another dough. Just use a very tiny amount of starter. For \qty{1000}{\gram}
-of flour I~would take around \qty{10}{\gram} of starter (\qty{1}{\percent} in terms of baker's
+before making another dough. Just use a very tiny amount of starter. For
+\qty{1}{\kg} of flour I~would take around \qty{10}{\gram} of starter
+(\qty{1}{\percent} in terms of baker's
 math). If my starter is very young and had just been fed 6 to 8~hours ago I~might
 end up going up to \qty{20}{\percent} of starter. Remember that your dough is nothing
 else other than a big starter. It will tremendously help you to figure out
@@ -74,7 +84,8 @@ out during baking and no longer have the typical characteristics (fluffy crumb
 structure). A stronger flour with more gluten is thus advised. It allows for
 a longer fermentation before most gluten is broken down.
 
-\section{Regular starter}
+\section{Regular starter}%
+\label{sec:regular-starter}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter.jpg}
@@ -100,7 +111,7 @@ A regular starter is a perfect choice to use when utilizing stronger wheat or sp
 It also nicely works with rye, emmer or einkorn. If you only have a weak flour
 at hand with less gluten, this starter might cause issues. As you tend to have
 quite some bacterial activity, gluten is going to be broken down fast. When
-using the starter, use around 1 to \qty{20}{\percent} starter based on the flour of your
+using the starter, use around \qtyrange{1}{20}{\percent} starter based on the flour of your
 dough.
 
 Depending on the bacteria cultivated, a regular starter either has a lactic (dairy),
@@ -126,13 +137,16 @@ starter's flavor by changing the type to a liquid starter.
 \begin{center}
   \input{figures/fig-liquid-starter-conversion.tex}
   \caption[Converting to a liquid starter]{The process to convert your regular
-      or stiff starter into a liquid starter. The whole process takes around 3
-      days. The longer you maintain your starter at the suggested hydration
+      or stiff starter into a liquid starter. The whole process takes around 
+      3~days. The longer you maintain your starter at the suggested hydration
       level, the more adapted your microorganisms become. It is recommended to
       keep a backup of your original starter as the liquid environment will
       select anaerobic microorganisms. This boosts bacteria that create lactic
       acid rather than acetic acid. The resulting acidity will be perceived as
-      milder.}%
+      milder. When beginning with a liquid starter your stiff starter will
+      feature mild dairy notes. When beginning this process with a regular
+      starter your created stiff starter will feature both dairy
+      and vinegary notes.}%
   \label{flc:liquid-starter-conversion}
 \end{center}
 \end{flowchart}
@@ -148,10 +162,14 @@ in this environment. This is a neat little trick to change your starter's
 flavor profile from vinegary to lactic. Your starter is going to develop
 dairy creamy notes. Interestingly, when changing the hydration again, your starter
 is going to maintain the liquid starter flavor profile, but then benefit again
-from enhanced yeast activity. The liquid starter conversion is non reversible.
-So ideally keep a backup of your stiff or regular starter.
+from enhanced yeast activity. The liquid starter conversion is nonreversible.
+By changing to a liquid starter you will permanently select a subset of
+microbes that work better in the more liquid environment. So even after going back to a regular
+or stiff starter the subset of microbes created by the liquid conversion
+will remain. For this reason, it is recommended to keep a backup of the starter
+before the liquid starter conversion.
 
-To commence with the
+To begin with the
 conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and
 \qty{25}{\gram} water. Stir everything together properly. After a few minutes the flour is
 going to start settling in at the bottom of your jar. Repeat this process over
@@ -192,7 +210,9 @@ times to make lacto-fermented hot sauces.
   \includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}
   \caption[Stiff starter upside-down]{A stiff sourdough starter that I~used to
       make a Stollen dough for Christmas. Note the bubbles on the edge of the
-      container. The dough does not fall out of the jar.}%
+      container. The dough does not fall out of the jar. The moment
+      the gluten structure breaks down due to fermentation the starter
+      will ultimately fall in the jar.}%
   \label{flc:stiff-sourdough-starter}
 \end{figure}
 
@@ -209,7 +229,7 @@ to your counter's surface. This test indicates that you hydrated the flour suffi
 When the mixture is too dry, the fermentation speed is greatly reduced and
 the starter will seem inactive. The starter should be much drier
 than a regular starter, but also not too dry. Refer to figure~\ref{fig:stiff-starter-dry-check}
-for a visual example of the starter's required hydration level. 
+for a visual example of the starter's required hydration level.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}
@@ -259,8 +279,8 @@ production.
 \end{figure}
 
 I~then proceeded and bought a cheap low cake flour in my nearby supermarket.
-This flour before had caused me massive headaches before. I~made a sourdough bread
-exactly how I~would normally do. I~had to reduce the hydration a bit as a low
+This flour before had caused me massive headaches in the past. I~made a sourdough bread
+exactly how I~would normally do---I~had to reduce the hydration a bit as a low
 gluten flour does not soak up as much water. Then I~replaced the starter with
 the stiff starter. The dough felt amazing and was suddenly able to withstand a
 much longer fermentation period. The bread had great oven spring and tasted
@@ -292,10 +312,11 @@ water you are about to use for your dough. This will make mixing a lot easier.
 
 \section{Lievito madre or pasta madre}
 
-The lievito madre, also known as pasta madre, belongs to the same category as
-the stiff sourdough starter. After conducting hours of research, I~could not
-find a difference between pasta madre and lievito madre. Both terms seem to be
-used interchangeably in literature.
+The \emph{lievito madre}, also known as \emph{pasta madre}, belongs to the
+same category as the stiff sourdough starter. After conducting hours of
+research, I~could not find a difference between \emph{pasta madre} and
+\emph{lievito madre}. Both terms seem to be used interchangeably in
+literature.
 
 In many recipes this starter is made directly
 from dried or fresh fruits. You can also make a starter from leaves from your
@@ -308,19 +329,21 @@ acidifies properly when making a dough. A tool such as a pH meter can be of
 optimal help. Generally, the lower the pH, the higher the acidity. The acidity
 should be below 4.2 to know that your starter produces sufficient acidity.
 
-Some bakers cleanse the lievito madre in a bath of water. This is supposed to
+Some bakers cleanse the \emph{lievito madre} in a bath of water. This is supposed to
 remove excess acidity. In my own experiments I~have not been able to confirm
 this methodology. The acidity remains the same. The only reason this could
 make sense is if you also tried to boost anaerobic microorganisms. However, then the
 starter would need to remain in this environment for quite some time and not just
 a few hours.
 
+\section{Conclusion}%
+\label{sec:starter-type-conclusion}
 Baking with sourdough is simple. It's just flour and water. When seeing a recipe
 from an experienced baker you wonder, Wait, that's it? There is nothing more
 to it? I~feel that this might be the reason why some bakers have such complicated
 feeding procedures. They resort to several feedings per day at a certain given ratio.
 This makes the baker feel a little more elitist. Of course over time as
-more and more people follow this procedure, it becomes a self fulfilling prophecy.
+more and more people follow this procedure, it became a self fulfilling prophecy.
 The more experienced you become, the higher the chances are that a bogus starter
 feeding guide will reward you with beautiful results. The reason however is
 not in the starter routine. The reason is that you understand the fermentation better

book/tables/table-starter-types.tex

@@ -1,8 +1,8 @@
 \begin{tabular}{@{}lclll@{}}
 \toprule
-                     &                         &                         &\multicolumn{2}{c}{\textbf{Activity}}\\
-                                                                                 \cmidrule(rl){4-5}
-\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type}  & \thead{Yeast} & \thead{Bacterial} \\ \midrule
+                     &                         & &\multicolumn{2}{c}{\textbf{Activity}}\\
+                                                                         \cmidrule(ll){4-5}
+\textbf{Starter type} & \textbf{Hydration (\%)} & \textbf{Flour type}  & \textbf{Yeast} & \textbf{Bacterial} \\ \midrule
 Regular              & 100                     & Strong wheat       & Balanced      & Balanced          \\ 
 Liquid               & 500                     & Very strong wheat  & Minimal       & High              \\ 
 Stiff                & 50--60                  & All wheat          & High          & Low               \\