From d4fba59b7cf755e2a2cecb682bab69d3a9697732 Mon Sep 17 00:00:00 2001 From: Ned Park <87483870+ned-park@users.noreply.github.com> Date: Tue, 3 Jan 2023 16:09:00 -0500 Subject: [PATCH] Typo fixes (#32) * Reconciles tenses in yeast are by using yeasts are * Fix typos, a few phrasing changes --- book/basics/how-sourdough-works.tex | 8 +-- book/sourdough-starter/sourdough-starter.tex | 70 ++++++++++---------- 2 files changed, 39 insertions(+), 39 deletions(-) diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index 6bff100..787cd02 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -206,10 +206,10 @@ tweak just by adjusting the speed of your dough's fermentation. % Yeast is both the singular and plural form of the word unless you're % specifically referencing a plural number of varieties or types, in which case % "yeasts" would be correct. -Yeast are single celled microorganisms belonging to the fungi kingdom, and +Yeasts are single celled microorganisms belonging to the fungi kingdom, and spores that are hundreds of millions of years old have been identified by scientists. There are a wide variety of species: So far, about 1,500 have been -identified. Unlike other members of the fungi kingdom, such as mold, yeast do +identified. Unlike other members of the fungi kingdom, such as mold, yeasts do not ordinarily create a mycelium network \cite{molecular+mechanisms+yeast} \footnote{For one interesting exception, skip ahead to the end of this section.}. @@ -221,7 +221,7 @@ section.}. \label{saccharomyces-cerevisiae-microscope} \end{figure} -Yeast are saprotrophic fungi. This means that they do not produce their own +Yeasts are saprotrophic fungi. This means that they do not produce their own food, but instead rely on external sources that they can decompose and break down into compounds that are more easily metabolized. @@ -339,7 +339,7 @@ can significantly increase the shelf life of sourdough breads. There are two predominant types of acid produced in sourdough bread: lactic and acetic. In terms of flavor, lactic acid has clear dairy notes, while acetic -acid tastes of vinegar (of which it is, in fact, the primary ingredient!) These +acid tastes of vinegar (of which it is, in fact, the primary ingredient!). These acidic byproducts are produced by both \emph{homofermentative} and \emph{heterofermentative} lactic acid bacteria. diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 19dd1fa..4273a16 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -15,7 +15,7 @@ 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 loaves or buns you can make. To make it easy -for bakers the quantity of each ingredient +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 @@ -72,11 +72,11 @@ Salt & 2\% & 1400*0.02 = 2 \end{table} For each ingredient we calculate the percentage -based on the flour available (1400 grams.) So for the water +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 +For the second day, that is 840 grams. Proceed and do the same thing for all the other ingredients and you know your recipe. @@ -85,7 +85,7 @@ 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 +be making. Now rather than making a recipe just for you, a 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 @@ -124,10 +124,10 @@ water to setup your starter. It should be bottled water ideally, or here in Germany we can just use our tap water. The hydration of your dough is 100 percent. This means you have equal parts of flour and water. Stir everything together so that all the flour -is properly hydrated. By adding water many of your microbe's +is properly hydrated. By adding water many of your microbes' spores become activated. They exit hibernation mode and become alive again. Cover your mixture with a lid. I like to -use a glas and place another inverted one on top. The container shouldn't +use a glass and place another inverted one on top. The container shouldn't be airtight. You still want some gas exchange to be possible. \begin{figure}[!htb] @@ -155,29 +155,29 @@ be airtight. You still want some gas exchange to be possible. \label{fig:sourdough-starter-process} \end{figure} -Now an epic battle starts to begin. In one study scientists +Now an epic battle begins. In one study scientists have identified more than 150 different yeast species living on a single leaf of a plant \cite{yeasts+biocontrol+agent}. All of the different yeasts and bacteria are trying to get the upper hand in this battle. Other pathogens such as mold are also being activated as we added water. Only the strongest -most adapt microorganisms will survive. By adding water to the +most adaptable microorganisms will survive. By adding water to the flour the starches start to degrade. The seedling tries to sprout but it no longer can. Essential for this process is the amylase enzyme. The compact starch is broken down to more digestible sugars to fuel plant growth. Glucose is what the plant needs in order to grow. The microorganisms that survive -this frenzy are adapt to consuming glucose. Luckily for us -bakers the yeast and bacteria know very well how to metabolize +this frenzy are adapted to consuming glucose. Luckily for us +bakers, the yeast and bacteria know very well how to metabolize glucose. This is what they have been fed in the wild by the plants. By forming patches on the leaf and protecting the plant from pathogens they received glucose in return for their services. Each of the microbes tries to defeat the other by consuming the -food fastest, producing agents to inhibit food uptake or by producing +food fastest, producing agents to inhibit food uptake by others or by producing bactericides and/or fungicides. This early stage of the starter is very interesting as more research could possibly reveal new fungicides or antibiotics. Depending on where your flour -is from the starting microbes of your starter might be different +is from, the starting microbes of your starter might be different than the ones from another starter. Some people have also reported how the microbes from your hand or air can influence your starter's microorganisms. This makes sense to a certain extent. Your @@ -215,9 +215,9 @@ A dough is nothing else than a sourdough starter with slightly different properties. I'd always be using around 100-200 grams of starter for around 1000 grams of flour (baker's math: 10-20 percent). Homogenize your new mixture again with a spoon. Then cover -the mix again with a glas or a lid. If you notice the top of +the mix again with a glass or a lid. If you notice the top of your mixture dries out a lot consider using another cover. The -dried out parts will be composted by more adapt microbes such as +dried out parts will be composted by more adapted microbes such as mold. In many user reports I saw mold being able to damage the starter when the starter itself dried out a lot. You will still have some mixture left from your first day. As this contains @@ -247,12 +247,12 @@ next section of this book. For some people the whole process of setting up a starter takes only 4 days. For others it can take 7 days, for some even 20 days. This depends on several factors including how good your wild microbes -are fermenting flour. Generally speaking with each feeding -your starter becomes more adapt to its environment. Your +are at fermenting flour. Generally speaking, with each feeding +your starter becomes more adapted to its environment. Your starter will become better at fermenting flour. That's why a very old and mature starter you receive from a friend might be stronger than your own starter initially. Over time -your sourdough starter will catch up. Similarly modern baking +your sourdough starter will catch up. Similarly, modern baking yeast has been isolated like this from century old sourdough starters. @@ -300,20 +300,20 @@ trying again. Another methodology used by some bakers is the so called \emph{float test}. The idea is to take a piece of your sourdough starter and place it on top of some water. If the dough is full with gas it will float -on top of the water. If it's not ready it can't float and will -sink to the bottom of the glas. This test does not work with every flour. +on top of the water. If it's not ready, it can't float and will +sink to the bottom. This test does not work with every flour. Rye flour for instance can't retain the gas as well as wheat flour and thus in some cases will not float. That's why I personally don't use this test and can't recommend it. -Once you see your starter is ready I would recommend to give it +Once you see your starter is ready I would recommend giving it one last feeding and then you are ready to make your dough in the evening or the next day. For the instructions to make your first dough please refer to the next chapters in this book. -If your first bread failed chances are your fermentation hasn't +If your first bread failed, chances are your fermentation hasn't worked as expected. In many cases the source is your sourdough starter. Maybe -the balance of bacteria and yeast hasn't been optimal yet. In that case a good +the balance of bacteria and yeast isn't optimal yet. In that case a good solution is to keep feeding your starter once per day. With each feeding your starter becomes better at fermenting flour. The microbes will adapt more and more to the environment. Please also consider reading the stiff sourdough starter @@ -331,20 +331,20 @@ yeast part of your sourdough and balance the fermentation. You have made your sourdough starter and your first bread. How do you perform maintenance for your starter? There are countless of different maintenance methods out there. Some people go completely crazy about their starter and -perform daily feedings of the starter. The key to understanding how properly +perform daily feedings of the starter. The key to understanding how to properly conduct maintenance is to understand what happens to your starter after you used it to make a dough. Whatever starter you have left, or a tiny piece of your bread dough can serve to make your next starter.\footnote{I very often use all my starter to make a dough. So if the recipe calls for 50g of starter I make exactly 50g starter in advance. This means I have no starter left. In that case I would proceed to take tiny bit of the dough at the end of the -fermentation period. This piece I would use to regrow my starter again} +fermentation period. This piece I would use to regrow my starter again.} As explained earlier your starter is adapted to fermenting flour. The microbes in your starter are very resilient. They -block external pathogens and other microbes. That is the reason why when -buying a sourdough starter you will preserve the original microbes. They are +block external pathogens and other microbes. That is the reason why, when +buying a sourdough starter, you will preserve the original microbes. They are likely not going to change in your starter. They are outcompeting other microbes when it comes to fermenting flour. Normally everything in nature starts to decompose after a while. However the microbes of your starter have @@ -358,8 +358,8 @@ food available it will outcompete other microbes. When the starter runs out of food the microbes will start to sporulate. They prepare for a period of no food and will then reactivate the moment new food is present. The spores are very resilient and can survive under extreme conditions. -Scientists have claimed they found 250 million year old spores still active -spores \cite{old+spores}. While being spores +Scientists have claimed they found 250 million year old spores that are still +active \cite{old+spores}. While being spores they are however more vulnerable to external pathogens such as mold. Everything in nature is at some point decomposed and broken down by other microorganisms. Under ideal conditions though the spores can survive for a @@ -375,12 +375,12 @@ bacteria changes in your starter. The bacteria is more adapt to living in the acidic environment. This is a problem when you make another dough. You want to have the proper balance of fluffiness and sour notes. When a starter has hibernated for a long period -of time chances are that you do not have a desirable balance of microbes. +of time, chances are that you do not have a desirable balance of microbes. Furthermore depending on the time your starter hibernated you might only have sporulated microbes left. So a couple of feedings will help to get your sourdough starter into the right shape again. -The following are a couple of scenarios that help you to conduct proper +The following are a couple of scenarios that will help you to conduct proper starter maintenance, depending on when you want to bake the next time. \textbf{I would like to bake again the next day:} @@ -407,8 +407,8 @@ the liquid into the dough or drain it. If you drain the liquid you can use it to make a lacto fermented hot sauce for instance. The colder it is the longer you preserve a good balance of yeast and -bacteria. Generally the warmer it is the faster the fermentation process is. -The colder the slower the whole process becomes. +bacteria. Generally, the warmer it is the faster the fermentation process is, +and the colder it is the slower the whole process becomes. Below 4°C the starter fermentation almost completely stops. The fermentation speed at low temperatures depends on the strains of wild yeast and bacteria @@ -422,9 +422,9 @@ humidity the spores can resist other pathogens very well. A dried starter can be good for years. Simply take your starter and mix it with flour. Try to crumble the starter as -much as possible. Add more flour continuously until you notice that the is no +much as possible. Add more flour continuously until you notice that there is no moisture left. Place the flour starter at a dry place in your house. Let it -dry even more. If you have a dehumidifier you can use this to speed up the +dry even more. If you have a dehydrator you can use this to speed up the process. Set it to around 30°C and dry the starter for 12-20 hours. The next day return your starter. It is in a vulnerable state as there is still a bit of humidity left. Add some more flour to speed up the drying process. Repeat @@ -442,6 +442,6 @@ that survive this shock become dominant subsequently. So in conclusion the maintenance mode you choose depends on when you want to bake next. The goal of each new feeding is to make sure your starter has a desired balance of yeast and bacteria when making a dough. There is no need to provide your -starter with daily feedings, unless it is not mature yet. In that case each +starter with daily feedings, unless it is not mature yet. In that case, each subsequent feeding will help to to make your starter more adapt at fermenting flour.