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Clarify low inoculation (#54)

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Based on the feedback by @gszabo this improves the paragraph with
more information.
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Hendrik Kleinwaechter
2023-02-28 22:03:03 +01:00
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parent 918370fb9f
commit d664471534
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10
book/sourdough-starter/sourdough-starter-types.tex
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@@ -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 else other than a big starter. It will tremendously help you to figure out
your best next steps. 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} \section{Regular starter}
\begin{figure}[!htb] \begin{figure}[!htb]