From d01e283ca4c0d579c29354e26485566878abc873 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Sun, 19 Jun 2022 19:09:11 +0200 Subject: [PATCH] Add baker's math chapter This adds the start of the making a starter chapter by introducing the concept of baker's math --- book/book.tex | 8 +- book/sourdough-starter/sourdough-starter.tex | 99 ++++++++++++++++++++ 2 files changed, 101 insertions(+), 6 deletions(-) create mode 100644 book/sourdough-starter/sourdough-starter.tex diff --git a/book/book.tex b/book/book.tex index 1f0136a..dbd4678 100644 --- a/book/book.tex +++ b/book/book.tex @@ -7,6 +7,7 @@ \usepackage{booktabs} \usepackage{filecontents} \usepackage{longtable} +\usepackage{float} \usepackage[T1]{fontenc} \usepackage{tocloft} \usepackage[backend=biber]{biblatex} @@ -63,12 +64,7 @@ \input{basics/how-sourdough-works} \chapter{Making a sourdough starter} -\section{Baker's math} -\section{The process of making a starter} -\section{How flour is fermented} -\section{Determining starter readiness} -\section{Maintenance} -\section{Longterm starter storage} +\input{sourdough-starter/sourdough-starter} \chapter{Sourdough starter types} \section{The regular starter} diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex new file mode 100644 index 0000000..cf74780 --- /dev/null +++ b/book/sourdough-starter/sourdough-starter.tex @@ -0,0 +1,99 @@ +In this chapter you will learn how to make your +own sourdough starter. Before doing so you will +quickly learn about baker's math. Don't worry, +it's a very simple way how to write recipe in +a cleaner more scalable way. Once you get the hang +of it you will want to write every recipe this way. +You will learn to understand the signs to determine +your starter's readiness. Furthermore you will +also learn how to store your starter for +long-term storage. + +\section{Baker's math} + +In a large bakery a determining factor is how +much flour you have at hand. Based on the amount +of flour you have you can calculate how many +breads or buns you can make. To make it easy +for bakers the quantity of each ingredient +is calculated as a percentage based on how much flour you have. +Let me demonstrate this with a small example from +a pizzeria. In the morning you check and you realize you +have around 1 kilogram of flour. +Your default recipe calls for around 600 grams of water. +That would be a typical pizza dough, not too dry but +also not too wet. Then you would be using around 20 grams +of salt and around 100 grams of sourdough starter. +\footnote{This is my go to pizza dough recipe. In Napoli +modern pizzerias would use fresh or dry yeast. However +traditionally pizza has always been made with sourdough.} +The next day you suddenly have 1.4 kilograms of flour +at hand and can thus make more pizza dough. What do you do? +Do you multiply all the ingredients by 1.4? Yes you could, +but there is an easier way. This is where baker's math +comes in handy. Let's look at the default recipe with baker's +math and then adjust it for the 1.4 kilogram flour quantity. + +\begin{table}[H] +\centering +\resizebox{\textwidth}{!}{% +\begin{tabular}{|l|r|r|} +\hline +\textbf{Ingredient} & \multicolumn{1}{l|}{\textbf{Explanation}} & \multicolumn{1}{l|}{\textbf{Explanation}} \\ \hline +1000g flour & 100\% & 1000g of 1000g = 100\% \\ \hline +600g water & 60\% & 600g of 1000g = 60\% \\ \hline +100g sourdough starter & 10\% & 100g of 1000g = 10\% \\ \hline +20g salt & 2\% & 20g of 1000g = 2\% \\ \hline +\end{tabular}% +} +\end{table} + +Note how each of the ingredients is calculated as a percentage +based on the flour. The 100 percent is the baseline as the absolute +amount of flour that you have at hand. In this case that's 1000 grams +(1 kilogram). + +Now let's go back to our example and just the flour as we have +more flour available the next day. As mentioned the next day +we have 1.4 kilograms at hand (1400 grams). + +\begin{table}[H] +\centering +\resizebox{\textwidth}{!}{% +\begin{tabular}{|l|r|r|} +\hline +\textbf{Ingredient} & \multicolumn{1}{l|}{\textbf{Baker's math}} & \multicolumn{1}{l|}{\textbf{Calculated value}} \\ \hline +Flour & 100\% & 1400*1 = 1400g \\ \hline +Water & 60\% & 1400*0.6 = 840g \\ \hline +Sourdough starter & 10\% & 1400*0.1 = 140g \\ \hline +Salt & 2\% & 1400*0.02 = 28g \\ \hline +\end{tabular}% +} +\end{table} + +For each ingredient we calculate the percentage +based on the flour available (1400 grams.) So for the water +we calculate 60 percent based on 1400. Open up your +calculator and type in 1400 * 0.6 and you have +the absolute value in grams that you should be using. +In that case that is 840 grams. Proceed and do the same +thing for all the other ingredients and you know +your recipe. + +Let's say you would want to use 50 kilograms of flour +the next day. What would you do? You would simply proceed +and calculate the percentages one more time. I like this +way of writing recipes a lot. Imagine you wanted to make +some pasta. You would like to know how much sauce you should +be making. Now rather than making a recipe just for you, the +hungry family arrives. You are tasked with making pasta +for 20 people. How would you calculate the amount of sauce +you need? You go to the internet and check a recipe and then +are completely lost when trying to scale it up. + + +\section{The process of making a starter} +\section{How flour is fermented} +\section{Determining starter readiness} +\section{Maintenance} +\section{Longterm starter storage} \ No newline at end of file