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Update wheat-sourdough.tex (#387)

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Corrects relative scales of dough to starter when considering refreshing.
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Paddy McCann
2024-12-06 15:01:43 +00:00
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commit ec589630ed
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -135,7 +135,7 @@ the microorganisms.
Some people use a 1:1:1 ratio to refresh the starter. This would
be one part of the old starter (\qty{10}{\gram} for instance), 1 part of flour,
and one part of water. I~think this is utter rubbish. As mentioned
your starter is a gigantic dough. You would never opt for a 1:1:1 ratio to
your starter is a miniature dough. You would never opt for a 1:1:1 ratio to
make dough. You might use a maximum of \qty{20}{\percent} starter to
make dough. That's why I~advocate using a 1:5:5 ratio or a
1:10:10 ratio depending on how ripe your starter is. As I~almost