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24
book/figures/fig-liquid-starter-conversion.tex
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@@ -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}

25
book/figures/fig-stiff-starter-conversion.tex
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@@ -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}

4
book/figures/flowcharts_tikz.tex
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@@ -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]

63
book/flour-types/flour-types.tex
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@@ -1,17 +1,19 @@
\chapter{Flour types}%
\label{ch:flour-types}
\begin{quoting}
In this chapter we will have a closer look at different flour types
and their respective categorization. We will also look at common
ways to distinguish different flours of the same type. This way you can more confidently
purchase the flour that you need.
ways to distinguish different flours of the same type, this way you can more
confidently purchase the flour you need.
\end{quoting}
The most basic flour type is a whole grain flour. In this case the whole seed has
The most basic flour type is a whole grain flour, in this case the whole seed has
been grounded to smaller pieces. Sometimes, depending on what you want to bake,
the hearty taste of the bran might not be desired. In this case you can use
whiter flours. With sieves, mills remove larger parts of the hull of the seed.
The seed already contains a pre-built germ from the plant waiting to be
whiter flours. Together with sieves, mills remove larger parts of the seed's
hull. The seed already contains a pre-built germ from the plant waiting to be
activated. The whitest flour you can get is mostly just the starch part of the seed.
Depending on which layers are still present, names are used to describe the
Depending on which layers are still present, different names are used to describe the
type of flour.
\begin{table}[!htb]
@@ -26,8 +28,8 @@ type of flour.
In Germany, the ash content is used to describe the flours. The lab will burn
\qty{100}{\gram} of flour in the oven. Then afterwards the remaining ash is extracted
and measured. Depending on the quantity the flour is categorized. If the flour
is of type 405 then \qty{405}{\mg} of ash have remained after burning the
flour. The more hull parts the flour has, the more minerals remain. So the
is of type 405, then \qty{405}{\mg} of ash have remained after burning the
flour. The more hull parts the flour has, the more minerals remain, therefore the
higher the number, the closer the flour is to whole flour. The numbers are
slightly different between each grain type. Generally though, the higher the
value, the heartier the taste is going to be.
@@ -43,15 +45,19 @@ If you compare different grain types, there are grains with high gluten, low glu
and no gluten. Gluten is what enables bread to have its fluffy consistency.
Without gluten the baked goods wouldn't have the same properties. Managing
gluten makes the whole bread-making process more complex as more steps are involved.
A dough without gluten doesn't have to be kneaded. Kneading creates
A dough without gluten doesn't have to be kneaded as the role of kneading is
to create
the gluten bonds. The more you knead, the stronger they become. With low-gluten
and no-gluten flours, you only have to mix the ingredients together, making
sure you properly homogenize everything. During fermentation
sure you properly homogenize everything.
During fermentation
the gluten degrades as the microorganisms metabolize it. When too much gluten
has been converted your dough will no longer have the wheat-like structure previously
described. For no/low gluten flour your main focus is managing acidity. You do not
want the final bread to be too sour. You do not have to worry about the gluten
degradation, removing a huge headache from the equation.
described. For no/low gluten flour your main focus is managing acidity, you do not
want the final bread to be too sour. Conversely you do not have to worry about
the gluten degradation, removing a huge headache from the equation.
\begin{table}[!htb]
\begin{center}
@@ -61,14 +67,14 @@ degradation, removing a huge headache from the equation.
\end{center}
\end{table}
As gluten has a special role, the rest of this chapter is dedicated to having a
closer look at different gluten flours and how to distinguish them. Spelt
also contains significant amounts of gluten, so the same characteristics hold
Because gluten has a special role, the rest of this chapter is dedicated to having a
closer look at different gluten flours and how to distinguish them. Like wheat
spelt contains significant amounts of gluten, so the same characteristics hold
true.
Several recipes call for wheat bread flour. Bread flour can refer to different types
of flour. It could be a T405 or a T550 in Germany. This is very often
classified incorrectly. The terms \emph{strong} or \emph{bread} flour in this case
Several recipes call for wheat bread flour, but bread flour can refer to different types
of flour. It could be a T405 or a T550 in Germany---this is very often
classified incorrectly---the terms \emph{strong} or \emph{bread} flour in this case
refer to the properties of the flour. A bread flour is considered to have a
higher amount of protein and thus gluten. This flour is excellent when you
want to make a sourdough bread as your dough allows for a longer leavening
@@ -80,16 +86,17 @@ properties might not be desirable since the final cake could have a chewy textur
In conclusion, not every T405, T45 or T00 flour is the same. Depending on the properties
of the plant they come from, the flours will have different properties. For that reason
some countries like Germany have introduced additional scales to evaluate the quality of the
wheat. The category \textbf{A} refers to good quality wheat that can be blended
with poorer qualities to improve the flour. The category \textbf{B} refers to
average wheat that can be used to create different baked goods. Category \textbf{C}
wheat. The category \emph{A} refers to good quality wheat that can be blended
with poorer qualities to improve the flour. The category \emph{B} refers to
average wheat that can be used to create different baked goods. Category \emph{C}
is used for wheat that has poor baking qualities. This could happen, for instance,
if the wheat already started to sprout and thus lost some of its desirable
baking properties. This type of wheat is typically used in animal feed or
as fermentable biomass for generators. Category \textbf{E} refers to \emph{Elite} wheat. It's
as fermentable biomass for generators. Category \emph{E} refers to \emph{Elite} wheat. It's
the highest quality of wheat. This kind of wheat can only be harvested when the
wheat has grown under optimal conditions. You can compare this to a winery
that uses only the best grapes to make a reserve wine. Unfortunately, this is normally never printed
that uses only the best grapes to make a reserve wine. Unfortunately, this is
usually not printed
on the packaging of the flour that you buy. You can look out for the protein
value as a possible indicator. However, large mills blend flours together to
maintain quality throughout the years. Blended flour is also not listed on
@@ -97,7 +104,7 @@ the packaging. It might be that bakeries extract gluten from some flour and
then mix it in order to create better baking flours.
In Italy the so-called
\textbf{W-value} has been introduced to better show how the flour will behave.
\emph{W-value} has been introduced to better show how the flour will behave.
A dough is made, and then the resistance of this dough to kneading is measured.
The more gluten a flour has, the more elastic the dough is, and the more it will
resist kneading. A higher W flour will have a higher gluten content and allow for a longer
@@ -120,8 +127,8 @@ your dough with more flavor.
Generally, when aiming to
bake free standing sourdough bread, aim for a higher protein content. If the
gluten value is relatively low, your bread will collapse faster. Baking bread
is still possible, but it might be easier to use tools such as a loaf pan, or
to make skilled bread or flatbread.
is still possible, but it might be easier to use other techniques such as a
loaf pan, to consider skillet bread or flatbread.
An additional, rarely considered characteristic of good flour is the level of damage to the
starch molecules. This is a common problem when you are trying to mill your own wheat flours at
@@ -135,7 +142,7 @@ and start the fermentation process.
I~am still
yet to find a good way of milling my own flour at home. Even after trying to
mill the flour 10 times with short breaks, I~was not able to achieve the same
mill the flour 10~times with short breaks, I~was not able to achieve the same
properties as with commercially milled flour. The doughs I~would make felt
good, maybe a bit coarse. However, during baking the doughs would start to
de-gas quickly and turn into very flat breads. I~have had great success though when

2
book/makefile
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@@ -264,8 +264,6 @@ show_tools_version: # Show version of tools used on the build machine
@echo ""
- tidy -version
@echo ""
- kindlegen --version
@echo ""
- lacheck --version
@echo ""
- chktex --version

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111
book/sourdough-starter/sourdough-starter-types.tex
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@@ -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

4
book/tables/table-flour-types.tex
View File

@@ -1,6 +1,6 @@
\begin{tabular}{@{}llrrr@{}}
\begin{tabular}{@{}lllll@{}}
\toprule
\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule
\textbf{USA} & \textbf{UK} & {\textbf{Germany}} & {\textbf{France}} & {\textbf{Italy}} \\ \midrule
Cake & Soft flour & T405 & T45 & 00 \\
All purpose & Plain flour & T550 & T55 & 0 \\
& & T812 & T80 & 1 \\

14
book/tables/table-grains-bread-making-process.tex
View File

@@ -1,12 +1,6 @@
\begin{tabular}{@{}>{\bfseries}lcccc@{}}
\begin{tabular}{@{}lcccc@{}}
\toprule
\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule
Wheat & Yes & Yes & Yes & Yes \\
\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\
Spelt & Yes & Yes & Yes & Yes \\
Rye & Yes & No & No & No \\
Emmer & Yes & No & No & No \\
Einkorn & Yes & No & No & No \\
Rice & Yes & No & No & No \\
Corn & Yes & No & No & No \\ \bottomrule
\textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule
Spelt, Wheat (\textgreater{}~70\%) & Yes & Yes & Yes & Yes \\
Rye, Emmer, Einkorn, Rice, Corn & Yes & No & No & No \\ \bottomrule
\end{tabular}

10
book/tables/table-overview-w-values.tex
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@@ -1,8 +1,8 @@
\begin{tabular}{@{}rcll@{}}
\toprule
\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule
0--150 & 50 & Cookies & Very short\\
150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\
250--350 & 60--70 & Bread, Pizza & Long \\
350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
\textbf{W-Value} & \textbf{Hydration (\%)} & \textbf{Uses} & \textbf{Fermentation time} \\ \midrule
0--150 & 50 & Cookies & Very short \\
150--250 & 50--60 & Cakes, Bread, Pizza & Short--Medium \\
250--350 & 60--70 & Bread, Pizza & Long \\
350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
\end{tabular}

6
book/tables/table-starter-types.tex
View File

@@ -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 \\