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Improve typography (#120)

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* Add unbreakable space before a reference or a citation

avoids ref to be put on next line or page...

* Add unbreakable space between I and verb

* Remove spacing before footnotes

Also moved it before the final sentence dots in many cases... might need
a review of what is best.  But this is a safe default choice from an
esthetic point of view.

* Improve footnotes and punctuations

Reverse order/kerning especially with sans-serif version.

* Remove manual enumerate

* Fix wording in a citation.

Reads better that way and is shorter.

* Use emph instead of italics

1) Markup semantic not style
2) Will deal with various level of empahasis
3) Was a mix of \it and \textit

* Fix usage of quotes

Also replaced some of then by \emph as it is (IMHO) more visually
pleasant.

* Captitalize before reference

* Correct dashes length

see here:
https://www.merriam-webster.com/words-at-play/em-dash-en-dash-how-to-use

* Remove space before label and homogenize caption

Apparently it can create a wrong reference, if notthing else shuts
texcheck up and cost nothing... so let's do it.

While at it adding a dot at the end of each caption.

* Add missing empty line before signature in preface

* Add a static checker target to makefile

Shall help prevent adding mistakes in new versions
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86
book/troubleshooting/crumb-structures/crumb-structures.tex
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@@ -1,4 +1,4 @@
\section{Debugging your crumb structure}
\section{Debugging your crumb structure}%
\label{section:debugging-crumb-structure}
The crumb structure of your bread provides insights into how well
@@ -10,7 +10,7 @@ that you can use to debug your baking process.
\includegraphics[width=\textwidth]{crumb-structures-book}
\caption{A schematic visualization of different crumb structures and their respective causes. The
final bread's crumb is a key aspect to identify potential issues related to fermentation
or baking technique.}
or baking technique.}%
\label{fig:crumb-structures-book}
\end{figure}
@@ -19,7 +19,7 @@ that you can use to debug your baking process.
\begin{figure}
\includegraphics[width=\textwidth]{open-crumb}
\caption{The bread has a somewhat open crumb with areas
featuring a honeycomb structure.}
featuring a honeycomb structure.}%
\label{fig:open-crumb}
\end{figure}
@@ -34,8 +34,8 @@ however, to achieve it you need to ferment your bread dough perfectly.
It takes a lot of skill both in terms of mastering fermentation and technique
to achieve a crumb structure like that.
Personally, I like a bread like that, just with a slightly less wild crumb.
The style of crumb I like is called the {\it honeycomb crumb}. It's not too open, but
Personally, I~like a bread like that, just with a slightly less wild crumb.
The style of crumb I~like is called the \emph{honeycomb crumb}. It's not too open, but
just enough open to make the bread very fluffy. To achieve the previously mentioned open crumb, you
have to touch your dough as little as possible. The more you interact with your
dough, the more you are degassing your dough. Excess touching of the dough
@@ -44,12 +44,13 @@ That's why achieving such a crumb works best if you only ferment
one loaf at a time. Normally, if you have to pre-shape your dough,
you will automatically degas your dough a little bit during the rounding process.
If you skip this step and directly shape your dough, you will achieve a more open crumb.
A good rule of thumb is to not touch your dough for at least 1-2 hours before shaping,
A good rule of thumb is to not touch your dough for at least 1--2 hours before shaping,
to achieve as open a crumb as possible.
\begin{figure}
\includegraphics[width=\textwidth]{honeycomb}
\caption{A whole wheat sourdough with an almost exclusive honeycomb crumb structure.}
\caption{A whole wheat sourdough with an almost exclusive honeycomb crumb
structure.}%
\label{fig:honeycomb}
\end{figure}
@@ -69,34 +70,34 @@ there is not enough gas to inflate the structures. To me this is the perfect
style of crumb. As someone who appreciates jam, no jam will fall through a slice
of this bread compared to an open crumb.
\subsection{Overfermented}
\subsection{Overfermented}%
\label{sec:overfermented-dough}
\begin{figure}
\includegraphics[width=\textwidth]{fermented-too-long}
\caption{A relatively flat dough that has many tiny pockets of air.}
\caption{A relatively flat dough that has many tiny pockets of air.}%
\label{fig:fermented-too-long}
\end{figure}
When fermenting your dough for too long, the protease enzyme starts to
break down the gluten of your flour. Furthermore, the bacteria consume the gluten
in a process called {\it proteolysis} \cite{raffaella+di+cagno}.
Bakers also refer to this process as {\it gluten rot}.
in a process called \emph{proteolysis}~\cite{raffaella+di+cagno}.
Bakers also refer to this process as \emph{gluten rot}.
The gluten that normally traps the \ch{CO2} created
by the fermentation process of your microorganisms can no longer keep the
gas inside of the dough. The gas disperses outward resulting in smaller alveoli in your crumb.
The bread itself tends to be very flat in the oven. Bakers often refer
to this style of bread as a {\it pancake}. The oven spring can be compared
to this style of bread as a \emph{pancake}. The oven spring can be compared
to bread doughs made out of low-gluten flour like einkorn.
Your bread will feature a lot of acidity, a really strong distinctive tang. From
a taste perspective, it might be a little bit too sour. From my own tests with family and
friends (n=15-20), I can say that this style of bread is typically
appreciated less. However, I personally really like the hearty strong taste.
friends (n=15--20), I~can say that this style of bread is typically
appreciated less. However, I~personally really like the hearty strong taste.
It is excellent in combination with something
sweet or a soup. From a consistency perspective, it is no longer as fluffy as it could be.
The crumb might also taste a little bit gummy. That's because it has been broken down a lot
by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten \cite{raffaella+di+cagno}
by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno}
and is no longer comparable to raw flour, it's a fully fermented product.
You can compare it with a blue cheese that is almost lactose free.
@@ -104,10 +105,10 @@ When trying to work with the dough, you will notice that suddenly the dough feel
very sticky. You can no longer properly shape and work the dough. When trying to
remove the dough from a banneton, the dough flattens out a lot. Furthermore,
in many cases your dough might stick to the banneton. When beginning with baking
I would use a lot of rice flour in my banneton to dry out the surface of the dough a lot.
I~would use a lot of rice flour in my banneton to dry out the surface of the dough a lot.
This way the dough wouldn't stick, despite being overfermented. However as it
turns out the stickiness issue has been my lack of understanding the fermentation
process. Now I never use rice flour, except when trying to apply decorative scorings.
process. Now I~never use rice flour, except when trying to apply decorative scorings.
Properly managing fermentation results in a dough that is not sticky.
If you are noticing, during a stretch and fold or during shaping, that your dough
@@ -121,11 +122,11 @@ you can simply pour some of your dough directly into a heated pan with a bit of
oil. It will make delicious sourdough flatbreads.
To fix issues related to over-fermentation, you need to stop the fermentation process
earlier. What I like to do is to extract a small fermentation sample from my dough.
Depending on the volume increase of this sample, I can mostly judge when my fermentation
earlier. What I~like to do is to extract a small fermentation sample from my dough.
Depending on the volume increase of this sample, I~can mostly judge when my fermentation
is finished. Try to start with a 25 percent volume increase of your main dough or sample.
Depending on how much gluten your flour has, you can ferment for a longer period of time.
With a strong flour featuring a 14-15 percent protein, you should be able to safely
With a strong flour featuring a 14--15 percent protein, you should be able to safely
ferment until a 100 percent size increase. This however also depends on your
sourdough starter's composition of yeast and bacteria. The more bacterial fermentation,
the faster your dough structure breaks down. Frequent feedings of your sourdough
@@ -141,11 +142,12 @@ flavor profile, then a stronger flour with more gluten will help.
\begin{figure}
\includegraphics[width=\textwidth]{fermented-too-short-underbaked}
\caption{A dense dough featuring a gummy, not fully gelatinized area.
The picture has been provided by the user wahlfeld from our community Discord server.}
The picture has been provided by the user wahlfeld from our community
Discord server.}%
\label{fig:fermented-too-short-underbaked}
\end{figure}
This defect is also commonly referred to as {\it underproofed}. However underproofed
This defect is also commonly referred to as \emph{underproofed}. However underproofed
is not a good term as it only refers to having a short final
proofing stage of the bread-making process.
If you were to bake your bread after a perfectly-timed bulk fermentation stage,
@@ -167,7 +169,7 @@ as the interior heats up faster compared to the rest of the dough. Once all the
has gelatinized, the alveoli holds their shape and no longer expand. During this
process other parts of the bread dough are pushed outwards. That's why an underfermented
dough sometimes even features an ear during the baking process. This
is also commonly referred to as a {\it fool's crumb}. You are excited about an ear which
is also commonly referred to as a \emph{fool's crumb}. You are excited about an ear which
can be quite hard to achieve. Plus you might think you finally created some big pockets
of air in your crumb. But in reality you fermented for too short a period
of time.
@@ -176,7 +178,7 @@ of time.
\includegraphics[width=\textwidth]{fools-crumb}
\caption{A typical example of a fool's crumb featuring an ear and several overly
large alveoli. The picture has been provided by Rochelle from our
community Discord server.}
community Discord server.}%
\label{fools-crumb}
\end{figure}
@@ -192,7 +194,7 @@ To fix issues related to under-fermentation, you simply have to ferment your dou
for a longer period of time. Now, there is an upper limit to fermentation time
as your flour starts to break down the moment it is in contact with water. That's why it
might be a good idea to simply speed up your fermentation process. As a rough
figure, I try to aim for a bulk fermentation time of around 8-12 hours typically.
figure, I~try to aim for a bulk fermentation time of around 8--12 hours typically.
To achieve that you can try to make your sourdough starter more active. This can be done
by feeding your starter daily over several days. Use the same ratio as you would
do for your main bread dough. Assuming you use 20 percent starter calculated on the flour,
@@ -208,7 +210,7 @@ and less bacterial activity.
\begin{figure}
\includegraphics[width=\textwidth]{flat-bread}
\caption{A very flat bread without enough dough strength.}
\caption{A very flat bread without enough dough strength.}%
\label{flat-bread}
\end{figure}
@@ -219,7 +221,7 @@ mostly rather than springing upwards in the oven. This can also happen if you
proofed your dough for too long. Over time the gluten relaxes and your dough
becomes more and more extensible. You can observe the gluten relaxing behavior
too when making a pizza pie. Directly after shaping your dough balls, it's very hard to shape
the pizza pie. If you wait for 30-90 minutes stretching the dough becomes a lot easier.
the pizza pie. If you wait for 30--90 minutes stretching the dough becomes a lot easier.
The easiest way to fix this is probably to knead your dough more at the start. To simplify
things consider using less water for your flour too. This will result in a more elastic dough
@@ -232,7 +234,7 @@ The last option to fix a dough with too little dough strength is to shape your d
\begin{figure}
\includegraphics[width=\textwidth]{baked-too-hot-v2}
\caption{A bread with very large alveoli close to the crust}
\caption{A bread with very large alveoli close to the crust.}%
\label{baked-too-hot}
\end{figure}
@@ -253,7 +255,7 @@ essential for the dough to hold its structure. After conducting several
experiments, it seems that my sweet spot for maximum oven spring seems to be
at around 230°C (446°F). Test the temperature of your oven, because in several
cases the displayed temperature might not match the actual temperature of your
oven \cite{too+hot+baking}. Make sure to turn off the fan of your oven. Most
oven~\cite{too+hot+baking}. Make sure to turn off the fan of your oven. Most
home ovens are designed to vent the steam as fast as possible. If you can not
turn the fan off, consider using a Dutch oven.
@@ -261,14 +263,14 @@ turn the fan off, consider using a Dutch oven.
\begin{figure}[h]
\includegraphics[width=\textwidth]{no-steam}
\caption{One of my earlier breads that I baked at a friend's place where
I couldn't steam the dough properly}
\caption{One of my earlier breads that I~baked at a friend's place where
I~couldn't steam the dough properly.}%
\label{no-steam}
\end{figure}
Similar to baking too hot, when baking without enough steam, your dough's crust
forms too quickly. It's hard to spot the difference between the two mistakes.
I typically first ask about the temperature and then about the steaming technique
I~typically first ask about the temperature and then about the steaming technique
to determine what might be wrong with the baking process. Too little steam can
typically be spotted by having a thick crust around all around your dough paired
with large alveoli towards the edges.
@@ -286,38 +288,38 @@ of the oven.
\includegraphics[width=\textwidth]{apple-experiment-temperatures}
\caption{An apple with 2 probes to measure ambient
and surface temperatures of several steaming techniques
in a Dutch oven.}
in a Dutch oven.}%
\label{apple-experiment-temperatures}
\end{figure}
Now there can also be too much steam. For this I tested using a Dutch oven paired with large ice
Now there can also be too much steam. For this I~tested using a Dutch oven paired with large ice
cubes to provide additional steam. The temperature of my dough's surface would directly
jump close to 100°C. The steam contains more energy and thus through convection
can heat up the surface of your dough faster. I tested this by putting an apple inside
can heat up the surface of your dough faster. I~tested this by putting an apple inside
a Dutch oven and measuring its surface temperature using a barbecue thermometer.
I then changed the steaming methods to plot how quickly the temperature
close to the surface changes. I tested an ice cube inside of a preheated
I~then changed the steaming methods to plot how quickly the temperature
close to the surface changes. I~tested an ice cube inside of a preheated
Dutch oven, a preheated Dutch oven, a preheated Dutch oven with spritzes
of water on the apple's surface, a non-preheated Dutch oven where I would only preheat
of water on the apple's surface, a non-preheated Dutch oven where I~would only preheat
the bottom part. The experiment then showed that the ice-cube method would heat up
the surface of the apple a lot quicker. When replicating this with a bread dough,
I would achieve less oven spring.
I~would achieve less oven spring.
\begin{figure}[h]
\includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
\caption{A chart showing how the temperature of the surface
of the apple changes with different steaming techniques.}
of the apple changes with different steaming techniques.}%
\label{apple-experiment-surface-temperatures}
\end{figure}
\begin{figure}[h]
\includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
\caption{This figure shows how the ambient temperatures inside of the
Dutch oven change depending on the steaming technique that is used.}
Dutch oven change depending on the steaming technique that is used.}%
\label{apple-experiment-ambient-temperatures}
\end{figure}
Generally though, achieving too much steam is relatively challenging. I could only
Generally though, achieving too much steam is relatively challenging. I~could only
make this mistake when using a Dutch oven as the steaming method paired with relatively
large ice cubes. After talking with other bakers using the same Dutch oven, it seems
that my ice cubes (around 80g) were 4 times as heavy as the ones other bakers

159
book/troubleshooting/misc.tex
View File

@@ -10,13 +10,13 @@ amylase and protease enzymes work faster, making more
sugars available and degrading the gluten proteins.
At around 22°C (72°F) in my kitchen my bulk fermentation is ready
after around 10 hours. I use around 20 percent of sourdough
after around 10 hours. I~use around 20 percent of sourdough
starter based on the flour. In summertime the temperatures
in my kitchen sometimes increase to 25°C (77°F). In that case
I reduce the sourdough starter to around 10 percent.
I~reduce the sourdough starter to around 10 percent.
If I didn't do that, my fermentation would be done after
around 4-7 hours. The problem is that the dough is quite
If I~didn't do that, my fermentation would be done after
around 4--7 hours. The problem is that the dough is quite
unstable when fermenting at this high speed. This means
that you easily run into issues of over-fermentation.
Finding the perfect sweet spot between fermenting enough
@@ -24,22 +24,22 @@ and not too much becomes much harder. Normally you might
have a time window of 1 hour. But at the rapid speed it
might be reduced to a time window of 20 minutes. Now at
30°C (86°F), everything moves much faster. Your bulk
fermentation might be complete in 2-4 hours when using
10-20 percent starter. Proofing your dough in the fridge
fermentation might be complete in 2--4 hours when using
10--20 percent starter. Proofing your dough in the fridge
becomes almost impossible. As your dough cools down in the
fridge the fermentation also slows down. However cooling the
dough down from 30°C to 4-6°C in your fridge takes much
dough down from 30°C to 4--6°C in your fridge takes much
longer. Your dough is much more active compared to a dough
that starts at a temperature of 20-25°C. You might
that starts at a temperature of 20--25°C. You might
end up overproofing your dough if you leave it overnight
in the fridge.
That's why I recommend that you reduce the amount of starter
that you use in the tropics to around 1-5 percent
That's why I~recommend that you reduce the amount of starter
that you use in the tropics to around 1--5 percent
based on the flour. This will slow down the fermentation
process significantly and provides you a bigger window
of time. Try to aim for an overall bulk fermentation of at
least 8-10 hours. Reduce the amount of starter to get there.
least 8--10 hours. Reduce the amount of starter to get there.
When making dough, try to use the same water temperature
as your ambient temperature. Assuming that the temperature
@@ -47,7 +47,7 @@ will climb to 30°C, try to start your dough
with 30°C water. This means that you can carefully rely on
a small fermentation sample (aliquot jar) that visualizes your fermentation
progress. To read more about this technique refer
to section \ref{section:bulk-fermentation}.
to Section~\ref{section:bulk-fermentation}.
The sample only works reliably if your dough temperature
is equal to your ambient temperature. Else the sample heats
@@ -61,7 +61,7 @@ could be a pH meter that allows you to perfectly
measure how much acidity has been created by the
lactic and acetic acid bacteria. In this case measure
the pH repeatedly and figure out a value that works
for your sourdough. In my case I tend to end bulk
for your sourdough. In my case I~tend to end bulk
fermentation at a pH of around 4.1. Please don't just
follow my pH value; it's very individual. Keep measuring
with different doughs to find out a value that works for you.
@@ -75,9 +75,9 @@ from a taste and consistency perspective, it might be
that your bread tastes too sour, or is not fluffy anymore.
Please also note that you can only make bread with
great oven spring when making wheat based doughs. When
starting with this hobby I always wondered why my rye
starting with this hobby I~always wondered why my rye
breads would turn out so flat. Yes, rye has gluten, but
small particles called {\it hemicelluloses} (arabinoxylan and beta-glucan) \cite{rye-defects}.
small particles called \emph{hemicelluloses} (arabinoxylan and beta-glucan)~\cite{rye-defects}.
prevent the dough from developing a gluten network it can
with wheat. Your efforts will be in vain, and your dough will
stay flat. Only spelt- and wheat-based doughs have the capability
@@ -98,10 +98,10 @@ starter. The stiff sourdough starter boosts
the yeast part of your starter. This allows you
to have less bacterial fermentation, resulting
in a stronger gluten network toward the end
of the fermentation \cite{stiff+starter}. Please
also refer to the section ~\ref{sec:overfermented-dough} where
I explained more about overfermented doughs. You can also
refer to section ~\ref{section:stiff-starter} with more details on
of the fermentation~\cite{stiff+starter}. Please
also refer to the Section~\ref{sec:overfermented-dough} where
I~explained more about overfermented doughs. You can also
refer to Section~\ref{section:stiff-starter} with more details on
making a stiff sourdough starter.
Furthermore, a stronger flour containing more gluten
@@ -118,7 +118,7 @@ suddenly become very sticky after a few hours? That's a
another good indicator. Please also use your nose to note
the smell of the dough. It shouldn't be too pungent.
\section{I want more tang in my bread}
\section{I~want more tang in my bread}
To achieve more tang in your sourdough bread, you have
to ferment your dough for a longer period of time.
@@ -130,10 +130,10 @@ not perceived as sour. In most cases a longer fermentation
is what you want. You will either need to utilize a loaf
pan to make your dough or use a flour that can withstand
a long fermentation period. A flour like this is typically
called a {\it strong flour}. Stronger flours tend
called a \emph{strong flour}. Stronger flours tend
to be from wheat varieties that have be grown in more
sunny conditions. Because of that, stronger flours tend
to be more expensive. For freestanding loaves, I recommend
to be more expensive. For freestanding loaves, I~recommend
using a flour that contains at least 12 percent protein.
Generally, the more protein, the longer you can ferment your dough.
@@ -151,16 +151,16 @@ time the acetic acid-producing bacteria will perish from your starter.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{parbaked-bread.jpg}
\caption{A half-baked bread, known as "parbaked".}
\caption{A half-baked bread, known as \emph{parbaked}.}%
\label{fig:parbaked-bread}
\end{figure}
Another easier option could be to bake your sourdough
twice. I have observed this when shipping bread for my micro
twice. I~have observed this when shipping bread for my micro
bakery. The idea was to bake my bread for around 30 minutes
until it's sterilized, let it cool down and then ship it
to customers. Once you receive it, you just bake it again
for another 20-30 minutes to achieve the desired crust and
for another 20--30 minutes to achieve the desired crust and
then you can eat it. Some of the customers reported a very sour
tasting bread. After investigating a bit more, it became
crystal clear. By baking the bread twice you don't boil off
@@ -184,10 +184,10 @@ will be good for a longer period of time. That's why
the concept of a delivery bakery works well with tangy sourdough bread.
In my own experiments, the bread stayed good for up to a week
in a plastic bag. This is much longer than a yeast-based dough that might
mold after just a few days. \footnote{Some of my first test customers however
mold after just a few days\footnote{Some of my first test customers however
reported that the bread was overly sour and not pleasant to eat at all.
When this happens to you, consider toasting the bread. Toasting
will boil off additional acidity.}
will boil off additional acidity.}.
\section{My bread is too sour}
@@ -206,25 +206,26 @@ more yeast and less bacteria. This way, for the same given
volume increase of your dough, you will have less acidity.
A really good trick is to make sure that you feed your starter
once per day at room temperature. This way you shift
the tides of your starter towards a better yeast fermentation \cite*{more+active+starter}.
the tides of your starter towards a better yeast fermentation~\cite*{more+active+starter}.
To shift the tides even further, a real game changer
for me has been to create a stiff sourdough starter. The
stiff sourdough starter is at a hydration of around 50 percent.
By doing so your sourdough starter will favor yeast
activity a lot more. Your doughs will be more fluffy and less
sour for a given volume increase. I tested this
by putting balloons over different glass jars. I used
sour for a given volume increase. I~tested this
by putting balloons over different glass jars. I~used
the same amount of flour for each of the samples.
I tested a regular starter, a liquid starter and a stiff
I~tested a regular starter, a liquid starter and a stiff
starter. The stiff starter by far created the most \ch{CO2}
compared to the other starters. As a consequence, the stiff
starter balloon was inflated the most. \cite{stiff+starter} You can read more
about the topic of stiff starters in section \ref{section:stiff-starter}.
starter balloon was inflated the most~\cite{stiff+starter}. You can read more
about the topic of stiff starters in Section~\ref{section:stiff-starter}.
Another unconventional approach could be to add baking
powder to your dough. The baking powder neutralizes the
lactic acid and will make a much milder dough.\cite{baking+powder+reduce-acidity}
lactic acid and will make a much milder
dough~\cite{baking+powder+reduce-acidity}.
\section{Fixing a moldy sourdough starter}
@@ -234,11 +235,11 @@ Normally the symbiosis of yeast and bacteria does not allow external
pathogens such as mold to enter your sourdough starter.
The low pH created by the bacteria is a very hostile environment
that no other pathogens like. Generally everything below a pH
of 4.2 can be considered food safe\cite{food+safe+ph}. This
of 4.2 can be considered food safe~\cite{food+safe+ph}. This
is the concept of pickled foods. And your sourdough bread
is essentially pickled bread.
I have seen this happening especially when the sourdough
I~have seen this happening especially when the sourdough
starter is relatively young. Each flour naturally contains
mold spores. When beginning a sourdough starter, all
the microorganisms start to compete by metabolizing the
@@ -249,13 +250,13 @@ again, it might be a very moldy batch of flour. Try a different
flour to begin your sourdough starter with.
Mature sourdough starters should not go moldy unless the conditions
of the starter change. I have seen mold appearing when the starter is stored
of the starter change. I~have seen mold appearing when the starter is stored
in the fridge and the surface dried out. It also sometimes forms on the
edges of your starter's container, typically in areas where no active
starter microorganisms can reach. Simply try to extract an
area of your starter that has no mold. Feed it again with flour and
water. After a few feedings, your starter should be back to normal.
Take only a tiny bit of starter: 1-2 grams are enough. They already
Take only a tiny bit of starter: 1--2 grams are enough. They already
contain millions of microorganisms.
Mold favors aerobic conditions. This means that air is required in order
@@ -268,13 +269,14 @@ outcompeted the acetic acid bacteria. This is a similar concept to pickled
foods. By doing this you are essentially killing all live mold fungi. You
might only have some spores left. With each feeding the spores will become
fewer and fewer. Furthermore, it seems that lactic acid bacteria produce
metabolites that inhibit mold growth. \cite{mold+lactic+acid+bacteria}
metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{fungi-lactic-acid-interactions}
\caption{The interaction of lactic acid bacteria and mold fungi.
The authors Ce Shi et al. show how bacteria are producing
metabolites that inhibit fungus growth. \cite{mold+lactic+acid+bacteria}}
In~\cite{mold+lactic+acid+bacteria}, \citeauthor{mold+lactic+acid+bacteria}
et al.\ show how bacteria are producing metabolites that inhibit fungus
growth.}%
\label{fig:fungi-lactic-acid-interactions}
\end{figure}
@@ -287,7 +289,7 @@ is depleted and anaerobic lactic acid bacteria will start to thrive. Take a
note of the smell your sourdough starter. If it was previously acetic
it will now change to be a lot more dairy. Extract a bit of your mixture the
next day by shaking everything first. Take 5g of the previous mixture, feed
again with another 20g of flour and another 100g of water. After 2-3
again with another 20g of flour and another 100g of water. After 2--3
additional feedings your starter should have adapted. When switching back
to a hydration of 100 percent the mold should have been eliminated. Please note that
more tests should be conducted on this topic. It would be nice to really
@@ -301,21 +303,21 @@ relaxes and can no longer hold the shape. However, during the course
of baking, your dough is going to increase in size and inflate again.
If your dough however flattens out completely, it's a sign that
you have fermented your dough for too long. Please refer to ~\ref{sec:overfermented-dough}
where I explain about overfermented doughs. Your bacteria
you have fermented your dough for too long. Please refer to~\ref{sec:overfermented-dough}
where I~explain about overfermented doughs. Your bacteria
has consumed most of your gluten network. That's why your
dough fully collapses and stays flat during the bake. The
\ch{CO2} and evaporating water will diffuse out of the dough.
A related symptom is that your dough sticks to the banneton.
When I starting baking I combated this with rice flour.
When I~starting baking I~combated this with rice flour.
It worked for me but it might be a false find. Please refer to
section \ref{sec:overfermented-dough} for more details on why
Section~\ref{sec:overfermented-dough} for more details on why
rice flour is not a good idea to manage sticky doughs.
These days I gently rub my
These days I~gently rub my
dough with a bit of non-rice flour before placing it in
the banneton. Now if the dough starts to stick to the banneton
while I remove it I resort to a drastic measure. I immediately
while I~remove it I~resort to a drastic measure. I~immediately
grease a loaf pan and directly place the dough inside. The loaf
pan provides a barrier and the dough can't flatten out as much.
The dough won't be as fluffy but it will be super delicious if you love tangy bread.
@@ -343,9 +345,9 @@ just a gigantic starter.
Sometimes a liquid, in many cases black liquid, gathers on top
of your sourdough starter. The liquid might have a pungent
smell to it. Many people confuse this with mold. I have seen
smell to it. Many people confuse this with mold. I~have seen
bakers recommending to discard the starter because of this liquid.
The liquid is commonly known as {\it hooch}. After a while
The liquid is commonly known as \emph{hooch}. After a while
of no activity the heavier flour separates from the water. The flour
will sit at the bottom of your jar and the liquid will stay on top.
The liquid turns darker because some particles of the flour weigh
@@ -357,7 +359,7 @@ the top.
\begin{figure}[!htb]
\centering
\includegraphics[width=0.5\textwidth]{hooch}
\caption{Hooch building on top of a sourdough starter. \cite{liquid+on+starter}}
\caption{Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}%
\label{fig:hooch}
\end{figure}
@@ -383,7 +385,7 @@ as quite strong.
\begin{figure}[!htb]
\centering
\includegraphics[width=1.0\textwidth]{ethanol-oxidation}
\caption{Oxygen is required to create acetic acid \cite{acetic+acid+production}.}
\caption{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}%
\label{fig:ethanol-oxidation}
\end{figure}
@@ -395,7 +397,7 @@ Your flavor will change to dairy compared to vinegary.
You can't go back though. After the conversion your starter
will never go back to acetic acid production because you have
changed the tides towards primarily lactic acid fermentation.
I like to have a separate rye starter. In my experiments
I~like to have a separate rye starter. In my experiments
rye starters tend to feature many acetic acid bacteria.
This starter is excellent when you want to make a very hearty,
strong-tasting bread. A pure rye bread tastes excellent when
@@ -410,8 +412,8 @@ thick crackly crust is sometimes desired. The crust
of your bread is created during the 2nd stage of the
baking process once the steaming source of your
oven has been removed. The dark colors are created by
the process known as {\it Maillard reaction} and then followed
by another process known as {\it caramelization}. Each
the process known as \emph{Maillard reaction} and then followed
by another process known as \emph{caramelization}. Each
color of crust offers the taster a different aroma.
What happens quite often is that the crust becomes chewy after a day.
@@ -423,11 +425,11 @@ This moisture will start to homogenize in the final bread and
partially evaporate. The result is that your crust becomes chewy.
Similarly when storing your bread in a container or in a plastic
bag, your crust is going to become chewy. I have no fix for this yet.
I typically tend to store my breads in a plastic bag inside of my fridge.
bag, your crust is going to become chewy. I~have no fix for this yet.
I~typically tend to store my breads in a plastic bag inside of my fridge.
This allows the moisture to stay inside of bread. When taking a slice
I always toast each slice. This way some of the crispness returns.
If you know of a great way, please reach out and I will update
I~always toast each slice. This way some of the crispness returns.
If you know of a great way, please reach out and I~will update
this book with your findings.
\section{My dough completely tears after a long fermentation}
@@ -445,13 +447,13 @@ wheat dough together, your dough will ultimately tear.
\begin{figure}[!htb]
\includegraphics[width=1.0\textwidth]{tearing-dough}
\caption{My dough tearing after 24 hours of no activity}
\caption{My dough tearing after 24 hours of no activity.}%
\label{fig:tearing-dough}
\end{figure}
In the picture~\ref{fig:tearing-dough} I experimented with
In the picture~\ref{fig:tearing-dough} I~experimented with
using a starter that has not been fed for 30 days at room temperature.
I tried to make a dough directly out of the unfed starter.
I~tried to make a dough directly out of the unfed starter.
Typically after a long period
without feedings your microbes start to sporulate and go
into hibernation mode. This way they can survive for a long
@@ -480,7 +482,7 @@ as fluffy as it could be. The goal is to reach the right
balance: Fluffy consistency from the yeast and a great,
not-too-strong tang from the bacteria. This depends
of course on what you are looking for in terms of taste
in your bread. When making rye bread, I prefer to be more
in your bread. When making rye bread, I~prefer to be more
on the tangy side for instance. When the described balance
is off, the first thing to check is your sourdough starter.
@@ -495,7 +497,7 @@ take 1 part of starter (10g) and feed it with 50g of flour
and 50g of water. This way the microorganisms start
the fermentation in a greenfield environment. This is
similar to the 10 percent starter or 20 percent starter
ratio that you use to make a dough. These days I almost
ratio that you use to make a dough. These days I~almost
never use a 1:1:1 ratio. This only makes sense when you
are initially creating your starter. You want a sour
environment so that your microorganisms outcompete
@@ -504,7 +506,7 @@ to most pathogens that you do not want in your starter.
Another approach that can help is to convert your
sourdough starter into a stiff starter as
described in section \ref{section:stiff-starter}.
described in Section~\ref{section:stiff-starter}.
\section{My starter does not double in size}
@@ -557,18 +559,19 @@ your dough has fermented.
This is a sign that you should use less starter
when making the actual dough.
Please refer to section \ref{section:readying-starter} "\nameref{section:readying-starter}"
Please refer to
Section~\ref{section:readying-starter}~``\nameref{section:readying-starter}''
for more information on the topic.
\section{Should I autolyse my dough?}
\section{Should I~autolyse my dough?}
In 95 percent of all cases, an autolysis
makes no sense. Instead I recommend
makes no sense. Instead I~recommend
that you conduct a fermentolysis. You
can read more about the autolysis process in
section \ref{section:autolysis} and
Section~\ref{section:autolysis} and
more about the topic of fermentolysis
in section \ref{section:fermentolysis}.
in Section~\ref{section:fermentolysis}.
The fermentolysis combines all the benefits
of the autolysis while eliminating disadvantages
@@ -592,7 +595,7 @@ slower and you can ferment for a longer period. This
is especially handy when baking with lower gluten flours.
You can read more about the topic of stiff sourdough
starters in section \ref{section:stiff-starter}.
starters in Section~\ref{section:stiff-starter}.
\section{What's the benefit of using a liquid sourdough starter?}
@@ -619,7 +622,7 @@ will need to use strong high-gluten flour when using
this type of starter.
You can read more about the liquid starter
in section \ref{section:liquid-starter}
in Section~\ref{section:liquid-starter}
\section{My new starter doesn't rise at all}
@@ -632,7 +635,7 @@ You can also use a water filter with activated charcoal
which will remove the chlorine.
Alternatively, if you draw tap water into a pitcher or other
container and let it sit, loosely covered, the chlorine
should dissipate within 12-24 hours, and you have
should dissipate within 12--24 hours, and you have
the added advantage of automatically having
room-temperature water.
@@ -644,7 +647,7 @@ Try to use organic unbleached flour to make
the starter. Industrial flour can sometimes
be treated with fungicides.
\section{I made a starter, it rose on day 3 and now not anymore}
\section{I~made a starter, it rose on day 3 and now not anymore}
This is normal. As your starter is maturing, different
microorganisms are activated. Especially during
@@ -667,18 +670,18 @@ flour. The first bread might not go exactly as you
planned, but you will get there eventually. Each
feeding makes your starter stronger and stronger.
\section{My flour has low gluten content - what should I do?}
\section{My flour has low gluten content --- what should I~do?}
You can always mix in a little bit of vital wheat gluten. Vital wheat gluten
is concentrated extracted gluten from wheat flour.
I recommend that you add around 5 grams of wheat gluten for every 100 grams of
I~recommend that you add around 5 grams of wheat gluten for every 100 grams of
flour that you are using.
\section{What's a good level of water (hydration) to make a dough?}
Especially when starting to make bread, use lower amounts of water. This will
greatly simplify the whole process. I recommend using a level of around 60
greatly simplify the whole process. I~recommend using a level of around 60
percent hydration. So for every 100 grams of flour use around 60 grams of water.
This ballpark figure will work for most flours. With this hydration, you can
make bread, buns, pizzas, and even baguettes out of the same dough.
@@ -720,7 +723,7 @@ measure your dough's size increase.
Another option could be to use a more expensive pH meter to measure your
dough's acidity buildup. You can read more about different ways of managing
bulk fermentation in section ~\ref{section:bulk-fermentation}.
bulk fermentation in Section~\ref{section:bulk-fermentation}.
\section{What's the best starter feeding ratio?}