From d6644715346ae7b88e7f4ea65f6adb121249353e Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Tue, 28 Feb 2023 22:03:03 +0100 Subject: [PATCH] Clarify low inoculation (#54) Based on the feedback by @gszabo this improves the paragraph with more information. --- book/sourdough-starter/sourdough-starter-types.tex | 10 ++++++++++ 1 file changed, 10 insertions(+) diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 4d38383..8071eb5 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -63,6 +63,16 @@ end up going up to 20 percent of starter. Remember that your dough is nothing else other than a big starter. It will tremendously help you to figure out your best next steps. +When using such a low inoculation rate (1 percent) you need to use stronger +flour when making wheat-based doughs. Your flour naturally breaks down due +to enzymatic activity. It might take 24 hours for the starter to re-grow +inside of your bread dough. At the same time, the enzymatic activity might +have caused your gluten to degrade significantly. While this is okay +when looking at your starter, your wheat-based dough will flatten +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} \begin{figure}[!htb]