Chapter: I want more tang in my bread

book/references.bib

@@ -33,3 +33,12 @@
   year         = {2021},
   note         = {Accessed: 2022-04-26}
 }
+
+@article{baking+twice,
+  title        = {Baking your dough twice to make a sourer bread},
+  author       = {Hendrik Kleinwächter},
+  howpublished = {\url{https://youtu.be/0v1QhtyUic4}},
+  year         = {2022},
+  note         = {Accessed: 2022-04-28}
+}
+

book/troubleshooting/misc.tex

@@ -120,6 +120,67 @@ 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}
+
+To achieve more tang in your sourdough bread you have
+to ferment your dough for a longer period of time.
+Over time the bacteria will metabolize most of the
+ethanol created by the yeast in your dough. The bacteria
+mostly produces lactic and acetic acid. Lactic acid
+is chemically more sour than acetic acid but sometimes
+not achieved 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
+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 use a flour that contains at least 12 percent protein.
+Generally the more protein the longer you can ferment your dough.
+
+Another option to achieve a more sour flavor could be to
+use a starter that produces more acetic acid. Acetic acid
+bacteria tend to be more common in rye starters (source needed).
+Chemically the acetic acid isn't as sour, but when tasting
+it will seem more sour. Make sure to use a starter that is at
+a hydration of around 100 percent. Acetic acid production
+requires oxygen. A too liquid starter tends to favor lactic
+acid production because the flour is submerged in water, no
+oxygen can reach the fermentation after a while.
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{parbaked-bread.jpg}
+  \caption{A half-baked bread, known as "parbaked".}
+  \label{fig:parbaked-bread}
+\end{figure}
+
+Another more easier option could be to bake your sourdough
+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
+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
+as much of the acid during the baking process. Water
+evaporates at around 100°C while acetic acid boils at
+118°C and lactic acid at 122°c. After baking for 30 minutes
+at around 230°C some of the water has started to evaporate,
+but not all the acid yet. If you were to continue to bake more
+and more of the acid would start to evaporate. Now if you were
+to stop baking after 30 minutes, you would typically have reached
+a core temperature of around 95°C. Your dough would need
+to be cooled down again to room temperature. The crust would
+still be quite pale. Then A couple of hours later you start
+to bake your dough again. Your crust would become nice and
+dark featuring delicious aroma. The aroma is coming from the
+maillard reaction. However the core of your dough still won't
+exceed the 118°C required to boil the acid. Overall your
+bread will be more sour. The enhanced acidity also helps
+to prevent pathogens from entering your bread. The bread
+will be good for a longer period of time.
+
 \section{My bread is too sour}
 \section{Fixing a moldy sourdough starter}
 \section{My bread flattens out after shaping}