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Merge branch 'main' into improve-retarding-section-overfermentation

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book/book.tex
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@@ -54,7 +54,6 @@
\input{troubleshooting/misc} \input{troubleshooting/misc}
\backmatter \backmatter
\chapter{Glossary}
\input{glossary/glossary} \input{glossary/glossary}
\printbibliography \printbibliography
{% {%

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book/glossary/glossary.tex
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@@ -1,3 +1,6 @@
\chapter{Glossary}%
\label{ch:Glossary}
\begin{quoting} \begin{quoting}
This glossary provides definitions and explanations for terms frequently This glossary provides definitions and explanations for terms frequently
used in bread making. Understanding these terms is essential for both used in bread making. Understanding these terms is essential for both
@@ -12,8 +15,8 @@ acid bacteria and acetic acid bacteria during fermentation. It gives sourdough b
its characteristic tangy flavor and helps to preserve the bread by lowering its pH. its characteristic tangy flavor and helps to preserve the bread by lowering its pH.
The flavor of acetic acid has a more vinegary profile. The flavor of acetic acid has a more vinegary profile.
\item[All purpose flour] A general flour that’s balanced to make breads and also \item[All Purpose Flour] A general flour that’s balanced to make breads and also
cakes. In germany this is type 550. cakes. In Germany this is type~550.
\item[Alpha-amylase] A type of amylase that breaks down starch molecules into \item[Alpha-amylase] A type of amylase that breaks down starch molecules into
shorter fragments, producing maltose and some glucose. shorter fragments, producing maltose and some glucose.
@@ -30,8 +33,8 @@ bread-making. By analyzing the alveogram, professionals can make informed decisi
about the suitability of a flour for certain baking applications, as well as about the suitability of a flour for certain baking applications, as well as
potential blending needs with other flours. potential blending needs with other flours.
\item[Alveoli (sg Alveolus)] The little pockets that form the crumb, formed by \item[Alveoli] (singular Alveolus) The little pockets that form the crumb,
the gluten matrix trapping carbon dioxide. formed by the gluten matrix trapping carbon dioxide.
\item[Amylase] An enzyme that breaks down starches into simpler sugars, facilitating \item[Amylase] An enzyme that breaks down starches into simpler sugars, facilitating
the fermentation process in beer and bread making. When making beer the temperature the fermentation process in beer and bread making. When making beer the temperature
@@ -44,16 +47,16 @@ before adding other ingredients. This activates enzymes such as amylase and prot
By doing so the bulk fermentation time is shortened and the final loaf will have By doing so the bulk fermentation time is shortened and the final loaf will have
better properties. The browning of the loaf becomes better and the crumb fluffier. better properties. The browning of the loaf becomes better and the crumb fluffier.
An autolyse is recommended when using a high percentage of starter to inoculate the An autolyse is recommended when using a high percentage of starter to inoculate the
dough (> \SI{20}{\percent}). An alternative easier approach can be the fermentolyse. dough (>~\SI{20}{\percent}). An alternative easier approach can be the fermentolyse.
\item[Bacteria] Single-celled microorganisms that exist in diverse forms and \item[Bacteria] Unicellular microorganisms that exist in diverse forms and
habitats. They play crucial roles in various natural processes, especially in food habitats. They play crucial roles in various natural processes, especially in food
preparation like sourdough fermentation. Lactic and acetic acid bacteria, in particular, preparation like sourdough fermentation. Lactic and acetic acid bacteria, in particular,
are pivotal in the sourdough process, contributing to its distinct taste and texture. are pivotal in the sourdough process, contributing to its distinct taste and texture.
Some bacteria are beneficial, aiding in digestion or producing vitamins, while others Some bacteria are beneficial, aiding in digestion or producing vitamins, while others
can be harmful and cause diseases. can be harmful and cause diseases.
\item[Baker’s math] Baker’s math is a ratio based system of sharing recipes, \item[Baker’s Math] Baker’s math is a ratio based system of sharing recipes,
making them easily scalable. It’s based on the total weight of the flour in a formula, making them easily scalable. It’s based on the total weight of the flour in a formula,
where each ingredients weight is divided by the flours weight to give a percentage. where each ingredients weight is divided by the flours weight to give a percentage.
For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{300}{\gram}), For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{300}{\gram}),
@@ -65,41 +68,43 @@ For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{
exposed to high temperatures, causing a series of chemical and physical reactions exposed to high temperatures, causing a series of chemical and physical reactions
that result in a finished loaf of bread. During the baking stage: that result in a finished loaf of bread. During the baking stage:
\emph{1: Yeast Activity \& Oven Spring.} In the initial phase of baking, the \begin{enumerate}
\item \emph{Yeast Activity \& Oven Spring:} In the initial phase of baking, the
temperature inside the dough rises, increasing yeast activity. This results in rapid temperature inside the dough rises, increasing yeast activity. This results in rapid
carbon dioxide production, leading to what bakers refer to as \emph{oven spring}, or the carbon dioxide production, leading to what bakers refer to as \emph{oven spring}, or the
rapid rise of the loaf. rapid rise of the loaf.
\emph{2: Protein Coagulation.} As the temperature continues to climb, the proteins \item \emph{Protein Coagulation:} As the temperature continues to climb, the proteins
in the dough, primarily gluten, begin to coagulate or set, which gives the bread its in the dough, primarily gluten, begin to coagulate or set, which gives the bread its
structure. structure.
\emph{3: Starch Gelatinization.} Starches absorb water and swell, eventually \item \emph{Starch Gelatinization:} Starches absorb water and swell, eventually
gelatinizing. This process contributes to the crumb structure of the bread. gelatinizing. This process contributes to the crumb structure of the bread.
\emph{4: Caramelization \& Maillard Reaction.} The crust of the bread browns due \item \emph{Caramelization \& Maillard Reaction:} The crust of the bread browns due
to two primary reactions: caramelization of sugars and the Maillard reaction between to two primary reactions: caramelization of sugars and the Maillard reaction between
amino acids and reducing sugars. This not only affects the appearance but also imparts amino acids and reducing sugars. This not only affects the appearance but also imparts
a distinctive flavor and aroma to the bread. a distinctive flavor and aroma to the bread.
\emph{5: Evaporation of Acids.} Some acids produced during fermentation evaporate at \item \emph{Evaporation of Acids:} Some acids produced during fermentation evaporate at
certain temperatures during baking. This evaporation can influence the final flavor certain temperatures during baking. This evaporation can influence the final flavor
profile of the bread, making it less tangy than the unbaked dough. By extending the profile of the bread, making it less tangy than the unbaked dough. By extending the
baking time the acids become less concentrated and the dough can lose some of its tang. baking time the acids become less concentrated and the dough can lose some of its tang.
\emph{6: Moisture Evaporation.} Water in the dough turns to steam and begins to \item \emph{Moisture Evaporation:} Water in the dough turns to steam and begins to
evaporate. The steam contributes to the oven spring and also helps in gelatinizing evaporate. The steam contributes to the oven spring and also helps in gelatinizing
the starches. the starches.
\emph{7: Crust Formation.} The outer layer of the dough dries out and hardens to \item \emph{Crust Formation:} The outer layer of the dough dries out and hardens to
form a crust, which acts as a protective barrier, keeping the inner crumb moist. form a crust, which acts as a protective barrier, keeping the inner crumb moist.
\end{enumerate}
\item[Banneton] A wicker basket used to shape and support dough during its final \item[Banneton] A wicker basket used to shape and support dough during its final
proof. The bannetons are typically made out of rattan or wood pulp. An alternative proof. The bannetons are typically made out of rattan or wood pulp. An alternative
DIY solution is to use a bowl with a kitchen towel inside. While resting inside of DIY solution is to use a bowl with a kitchen towel inside. While resting inside of
the banneton the dough’s surface dries out and becomes easier to score before baking. the banneton the dough’s surface dries out and becomes easier to score before baking.
\item[Bench rest] A short resting period given to the dough after preshaping \item[Bench Rest] A short resting period given to the dough after preshaping
allowing the gluten to relax a little bit and making shaping easier. Most people allowing the gluten to relax a little bit and making shaping easier. Most people
bench rest for 10 minutes up to an hour. The bench rest becomes especially important bench rest for 10 minutes up to an hour. The bench rest becomes especially important
when making pizza doughs. Without an extended bench rest the dough is too elastic and when making pizza doughs. Without an extended bench rest the dough is too elastic and
@@ -108,7 +113,7 @@ can not be shaped.
\item[Beta-amylase] An enzyme that further breaks down the starch fragments \item[Beta-amylase] An enzyme that further breaks down the starch fragments
produced by alpha-amylase into maltose. produced by alpha-amylase into maltose.
\item[Bread flour] A flour that is perfect for sourdough bread making. It features \item[Bread Flour] A flour that is perfect for sourdough bread making. It features
a higher amount of gluten and can thus ferment for a longer period of time. a higher amount of gluten and can thus ferment for a longer period of time.
\item[Brühstück] A German baking technique similar to a scald. It translates as \item[Brühstück] A German baking technique similar to a scald. It translates as
@@ -123,23 +128,14 @@ the gluten amount of the flour is the deciding factor. The more gluten your flou
(protein) the longer you can bulk ferment. A longer bulk fermentation improves the (protein) the longer you can bulk ferment. A longer bulk fermentation improves the
flavor and texture of the final bread. It becomes tangier and fluffier. You can aim flavor and texture of the final bread. It becomes tangier and fluffier. You can aim
for a \SI{25}{\percent} size increase of your dough and then slowly increase this to find your for a \SI{25}{\percent} size increase of your dough and then slowly increase this to find your
flour’s sweetspot. This is highly dependant from flour to flour. When using low gluten flour’s sweet spot. This is highly dependant from flour to flour. When using low gluten
flour like rye you need to be careful as the longer fermentation can create a too flour like rye you need to be careful as the longer fermentation can create a too
sticky dough which collapses and does not hold its shape anymore. sticky dough which collapses and does not hold its shape anymore.
\item[Cake flour] Cake flour is a light, finely milled flour with a lower protein \item[Cake Flour] Cake flour is a light, finely milled flour with a lower protein
content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies, content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies,
and pastries. and pastries.
\item[Scald] A method where boiling water is poured over flour, grains, or other
ingredients and then allowed to cool. In baking, this process can gelatinize the
starches in the flour or grains, resulting in a dough that retains moisture better,
provides a softer crumb, and potentially extends the bread's shelf life. Additionally,
scalding can help inactivate certain enzymes which can be detrimental to the dough's
quality. The scalding technique can also enhance the overall flavor and aroma of
the bread, bringing out more pronounced grainy notes and reducing bitterness
sometimes found in certain whole grains.
\item[Coil fold] A special stretch and folding technique. The coil fold is \item[Coil fold] A special stretch and folding technique. The coil fold is
very gentle on the dough and is thus excellent throughout the bulk fermentation. very gentle on the dough and is thus excellent throughout the bulk fermentation.
By applying the coil fold the dough strength is improved by minimising damage By applying the coil fold the dough strength is improved by minimising damage
@@ -150,7 +146,7 @@ shape, and distribution of the holes (or \emph{alveoli}). It's what's inside onc
a loaf of bread open. A \emph{tight crumb} refers to bread with small, evenly distributed a loaf of bread open. A \emph{tight crumb} refers to bread with small, evenly distributed
holes, while an \emph{open crumb} has larger, more irregular holes. holes, while an \emph{open crumb} has larger, more irregular holes.
\item[Diastatic malt] Malted grain that has been dried and then ground into a powder. \item[Diastatic Malt] Malted grain that has been dried and then ground into a powder.
This malt contains enzymes that can break down starches into sugars, which can be This malt contains enzymes that can break down starches into sugars, which can be
beneficial in the fermentation process for bread. When added to dough, it can improve beneficial in the fermentation process for bread. When added to dough, it can improve
the bread's flavor, color, and shelf life. the bread's flavor, color, and shelf life.
@@ -164,18 +160,27 @@ typically to shape into individual loaves or portions.
\item[Dough Hydration] Expressed as a percentage, it's the amount of water in a \item[Dough Hydration] Expressed as a percentage, it's the amount of water in a
dough relative to the amount of flour. A higher hydration dough will be wetter and dough relative to the amount of flour. A higher hydration dough will be wetter and
stickier, while a lower hydration dough will be firmer. For example, a dough with 500g stickier, while a lower hydration dough will be firmer. For example, a dough
of flour and \SI{375}{\gram} of water has a hydration of \SI{75}{\percent} with \SI{500}{\gram} of flour and \SI{375}{\gram} of water has a hydration of
\SI{75}{\percent}
\item[Dough Strength] Refers to the dough's resilience, elasticity, and structure. \item[Dough Strength] Refers to the dough's resilience, elasticity, and structure.
A strong dough can be stretched without tearing and holds its shape well. This is A strong dough can be stretched without tearing and holds its shape well. This is
largely influenced by the flour's protein content and the development of the gluten largely influenced by the flour's protein content and the development of the gluten
network. network.
\item[Dutch oven] A heavy-duty pot with a tight-fitting lid, often made of cast \item[Dutch Oven] A heavy-duty pot with a tight-fitting lid, often made of cast
iron. It's used in baking to trap steam during the initial phase of baking, helping iron. It's used in baking to trap steam during the initial phase of baking, helping
to create a crusty exterior on bread. to create a crusty exterior on bread.
\item[Elasticity] A property of dough that describes its ability to return to
its original shape after being stretched or deformed. It's influenced by the flour's
protein content and the development of the gluten network.
\item[Extensibility] Refers to the dough’s ability to be stretched or extended
without tearing. It's the opposite of elasticity and is desirable in certain types
of breads, like ciabatta, that have a more open crumb structure.
\item[Feed] The act of adding fresh flour and water to maintain a sourdough \item[Feed] The act of adding fresh flour and water to maintain a sourdough
starter. Regular feeding keeps the starter active and healthy. starter. Regular feeding keeps the starter active and healthy.
@@ -194,23 +199,15 @@ large pockets or holes, rather than an even distribution of smaller holes. This
isn't necessarily a desired feature, as it can indicate uneven fermentation or isn't necessarily a desired feature, as it can indicate uneven fermentation or
improper shaping techniques. improper shaping techniques.
\item[Elasticity] A property of dough that describes its ability to return to
its original shape after being stretched or deformed. It's influenced by the flour's
protein content and the development of the gluten network.
\item[Extensibility] Refers to the dough’s ability to be stretched or extended
without tearing. It's the opposite of elasticity and is desirable in certain types
of breads, like ciabatta, that have a more open crumb structure.
\item[Homogenizing] The act of creating a consistent and uniform mixture. For
flours like einkorn and rye, where gluten alignment isn't the main goal, kneading
ensures that the dough achieves this homogeneous consistency.
\item[Gluten] A protein complex formed from gliadin and glutenin, found in wheat \item[Gluten] A protein complex formed from gliadin and glutenin, found in wheat
and some other grains. It provides elasticity and strength to the dough when and some other grains. It provides elasticity and strength to the dough when
properly aligned and developed. During the course of the bulk fermentation much of properly aligned and developed. During the course of the bulk fermentation much of
the gluten is degraded by the protease enzyme and lactic acid bacteria. the gluten is degraded by the protease enzyme and lactic acid bacteria.
\item[Homogenizing] The act of creating a consistent and uniform mixture. For
flours like einkorn and rye, where gluten alignment isn't the main goal, kneading
ensures that the dough achieves this homogeneous consistency.
\item[Hooch] A liquid layer that sometimes forms on top of a sourdough starter. \item[Hooch] A liquid layer that sometimes forms on top of a sourdough starter.
It's an indication that the starter is hungry and needs feeding. It acts as a It's an indication that the starter is hungry and needs feeding. It acts as a
barrier shield and prevents the starter from catching mold. It can be mixed right barrier shield and prevents the starter from catching mold. It can be mixed right
@@ -239,11 +236,14 @@ although it favours alkaline conditions.
\item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases. \item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases.
It's a primary food source for yeast during fermentation. It's a primary food source for yeast during fermentation.
\item[Non-diastatic malt] Malted grain that has been dried at higher temperatures, \item[Non-diastatic Malt] Malted grain that has been dried at higher temperatures,
deactivating its enzymes. It's used primarily for flavor and color in bread making. deactivating its enzymes. It's used primarily for flavor and color in bread making.
Amylase and protease become degraded at temperatures higher than 50°C. Amylase and protease become degraded at temperatures higher than 50°C.
\item[Over fermenting] A common problem when making wheat or spelt doughs. When the \item[Oven Spring] The rapid rise of the dough in the oven during the early stages
of baking due to the expansion of trapped gases and water.
\item[Over Fermenting] A common problem when making wheat or spelt doughs. When the
dough is fermented for too long most of the gluten in the dough is broken down. The dough is fermented for too long most of the gluten in the dough is broken down. The
resulting dough is very sticky. The final bread will be very flat and lose some of its resulting dough is very sticky. The final bread will be very flat and lose some of its
typical texture. The crumb structure features many tiny pockets of air. A lot of the typical texture. The crumb structure features many tiny pockets of air. A lot of the
@@ -251,39 +251,38 @@ trapped gasses can diffuse out of the dough during baking. If you notice this du
bulk fermentation it is advised to place the loaf inside of a loaf pan and then bake bulk fermentation it is advised to place the loaf inside of a loaf pan and then bake
it after a 30 to 60 minute rest. it after a 30 to 60 minute rest.
\item[Oven Spring] The rapid rise of the dough in the oven during the early stages \item[Over Proofing] The same as over fermenting, however happening during the
of baking due to the expansion of trapped gases and water.
\item[Over proofing] The same as over fermenting, however happening during the
proofing stage. proofing stage.
%Hack to make sure there is a carriage return
\item[pH] A measure of the acidity or alkalinity of a solution. The pH scale \item[pH] A measure of the acidity or alkalinity of a solution. The pH scale
ranges from 0 to 14, where a pH value of 7 is neutral. Solutions with a pH value below ranges from 0 to 14, where a pH value of 7 is neutral. Solutions with a pH value below
7 are acidic, while those with a pH above 7 are alkaline or basic. Fermented 7 are acidic, while those with a pH above 7 are alkaline or basic. Fermented
foods with a pH below 4.2 are generally considered foodsafe. A pH meter can be foods with a pH below 4.2 are generally considered foodsafe. A pH meter can be
used to monitor your sourdough bread's fermentation progres. used to monitor your sourdough bread's fermentation progress.
\item[P/L Value] A critical parameter derived from the alveograph test, the P/L \item[P/L Value] A critical parameter derived from the alveograph test, the P/L
value represents the ratio of the dough's tenacity (P) to its extensibility (L). value represents the ratio of the dough's tenacity (P) to its extensibility (L).
Specifically: Specifically:
\begin{itemize} \begin{itemize}
\item[P (Pressure)] Refers to the pressure required to inflate the dough \item[] \emph{P (Pressure)} refers to the pressure required to inflate the
during the alveograph test. It indicates the dough's resistance to deformation or dough during the alveograph test. It indicates the dough's resistance
its strength. to deformation or its strength.
\item[L (Length)] Represents the extensibility of the dough, or how far it \item[] \emph{L (Length)} represents the extensibility of the dough, or
can be stretched before tearing. how far it can be stretched before tearing.
\end{itemize} \end{itemize}
The P/L ratio provides insights into the balance between the dough's elasticity and The P/L ratio provides insights into the balance between the dough's elasticity and
extensibility: extensibility:
%
\begin{itemize} \begin{itemize}
\item[Low P/L Value] Indicates a dough that is more extensible than \item[] \emph{Low P/L Value} indicates a dough that is more extensible
resistant. This means the dough can be stretched easily, making it suitable for than resistant. This means the dough can be stretched easily, making
certain products like pizza or ciabatta. it suitable for certain products like pizza or ciabatta.
\item[High P/L Value] Suggests a dough that has more strength than \item[] \emph{High P/L Value} suggests a dough that has more strength than
extensibility. Such a dough is more resistant to deformation, which can be extensibility. Such a dough is more resistant to deformation, which
preferable for products that require good volume and structure, like certain types can be preferable for products that require good volume and structure,
of bread. like certain types of bread.
\end{itemize} \end{itemize}
The P/L value helps bakers and millers determine the suitability of a flour for The P/L value helps bakers and millers determine the suitability of a flour for
specific baking applications. Adjustments in flour blends or baking processes might specific baking applications. Adjustments in flour blends or baking processes might
@@ -332,13 +331,14 @@ made solely from rye flour tend to be dense. However, rye has a unique flavor an
many health benefits, so it's often combined with wheat flour in baking. Pure rye many health benefits, so it's often combined with wheat flour in baking. Pure rye
breads are typically made with a sourdough process to help the dough rise. breads are typically made with a sourdough process to help the dough rise.
\item[Straight Dough] A bread-making method where all ingredients are mixed \item[Scald] A method where boiling water is poured over flour, grains, or other
together at once, without the use of a preferment. ingredients and then allowed to cool. In baking, this process can gelatinize the
starches in the flour or grains, resulting in a dough that retains moisture better,
\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase provides a softer crumb, and potentially extends the bread's shelf life. Additionally,
to strengthen the dough and help align the gluten structure. Instead of traditional scalding can help inactivate certain enzymes which can be detrimental to the dough's
kneading, the dough is gently stretched and then folded over itself. This process is quality. The scalding technique can also enhance the overall flavor and aroma of
typically repeated multiple times throughout bulk fermentation. the bread, bringing out more pronounced grainy notes and reducing bitterness
sometimes found in certain whole grains.
\item[Scalding] A method where boiling water is poured over flour and then cooled \item[Scalding] A method where boiling water is poured over flour and then cooled
down to room temperature. This process gelatinizes the starches in the flour, down to room temperature. This process gelatinizes the starches in the flour,
@@ -348,8 +348,8 @@ resulting in a dough that retains moisture better and has an improved shelf life
allows the dough to expand freely in the oven, preventing it from bursting in allows the dough to expand freely in the oven, preventing it from bursting in
unpredictable ways. It also provides a controlled aesthetic to the finished loaf. unpredictable ways. It also provides a controlled aesthetic to the finished loaf.
\item[Sift] To pass flour or another dry ingredient through a sieve to remove lumps \item[Sift] To pass flour or another dry ingredient through a sieve to
and aerate it. remove lumps and aerate it.
\item[Soaker] A mixture of grain and water that is left to soak overnight (or for a \item[Soaker] A mixture of grain and water that is left to soak overnight (or for a
specified amount of time) before being incorporated into bread dough. This helps to specified amount of time) before being incorporated into bread dough. This helps to
@@ -364,6 +364,14 @@ the final dough.
microorganisms including wild yeast and lactic acid bacteria. It's used to leaven microorganisms including wild yeast and lactic acid bacteria. It's used to leaven
bread. bread.
\item[Straight Dough] A bread-making method where all ingredients are mixed
together at once, without the use of a preferment.
\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase
to strengthen the dough and help align the gluten structure. Instead of traditional
kneading, the dough is gently stretched and then folded over itself. This process is
typically repeated multiple times throughout bulk fermentation.
\item[Tangzhong] A Chinese technique for bread-making, similar to the \item[Tangzhong] A Chinese technique for bread-making, similar to the
Japanese yudane method. It involves cooking a small portion of the flour Japanese yudane method. It involves cooking a small portion of the flour
with water (or milk) to create a slurry or roux. This process, which can be seen as a with water (or milk) to create a slurry or roux. This process, which can be seen as a

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book/sourdough.sty
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@@ -10,9 +10,16 @@
\usepackage[mode=match, reset-text-family=false]{siunitx} \usepackage[mode=match, reset-text-family=false]{siunitx}
\usepackage{fontspec} \usepackage{fontspec}
\usepackage{calc} \usepackage{calc}
\usepackage{enumitem}
\usepackage[font={sffamily, sbseries}]{quoting} \usepackage[font={sffamily, sbseries}]{quoting}
\usepackage{enumitem}
\usepackage{microtype} \usepackage{microtype}
% style=nextline breaks on make4ht
\ifdefined\HCode\else
\setlist[description]{style=nextline, leftmargin=0cm}
\fi
\DeclareNewTOC[ \DeclareNewTOC[
type=flowchart,% type=flowchart,%
types=flowcharts,% , types=flowcharts,% ,