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Something in wheat sourdough

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fischerq
2023-06-03 17:05:18 +00:00
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -1636,11 +1636,11 @@ The hot air will dry out the dough's surface even further and simplify
the scoring technique. Experiment with the timing to identify your personal the scoring technique. Experiment with the timing to identify your personal
sweet spot. sweet spot.
\section{Mix-Ins } \section{Mix-Ins}
A loaf of wheat sourdough has a really purist aesthetic. Precision and good craftmanship transforms the ingredients into simple, but delicious food. With mix-ins, the basic recipe can become the starting point for a whole world of modifications to try and combine. Think of it as a blank canvas to express yourself. A loaf of wheat sourdough has a very pure aesthetic. Good craftmanship and precision transforms the ingredients into simple, but delicious food. With mix-ins, the basic recipe can become the starting point for a whole world of modifications to try and combine. Think of it as a blank canvas to express yourself.
One approach to categorize mix-ins is roughly by shape (the transition between these categories is somewhat fuzzy): There are One approach to categorize mix-ins is roughly by shape (the transition between these categories is somewhat fuzzy):
\begin{itemize} \begin{itemize}
\item Liquids: Integrate homogeneously into the dough, may replace some of the water. Examples: Milk, oil, spinach juice. \item Liquids: Integrate homogeneously into the dough, may replace some of the water. Examples: Milk, oil, spinach juice.
\item Powders: Integrate homogeneously into the dough, may replace some of the flour. Examples: rye flour (or others), semolina, cocoa, ground spices. \item Powders: Integrate homogeneously into the dough, may replace some of the flour. Examples: rye flour (or others), semolina, cocoa, ground spices.
@@ -1742,7 +1742,7 @@ This does not work for all mix-ins, some can't handle the high temperatures duri
Mix-ins that change the color of the dough bring the opportunity for really advanced . Mix-ins that change the color of the dough bring the opportunity for really advanced .
Separate the dough before adding the colorful ingredient. Combine the two (or more) doughs by laminating and stacking the colors for the last folding, just before shaping and bulk rise. Separate the dough before adding the colorful ingredient. Combine the two (or more) doughs by laminating and stacking the colors for the last folding, just before shaping and bulk rise.
These can be really works of art. These can be really works of art:
https://www.reddit.com/r/Sourdough/comments/na0zed/was_hoping_for_a_more_pronounced_purple_but_i/ https://www.reddit.com/r/Sourdough/comments/na0zed/was_hoping_for_a_more_pronounced_purple_but_i/
https://www.reddit.com/r/Sourdough/comments/onynqm/sourdough_with_dried_raspberries_recipe_in/ https://www.reddit.com/r/Sourdough/comments/onynqm/sourdough_with_dried_raspberries_recipe_in/
https://www.reddit.com/r/Sourdough/comments/mot8vq/chocolate_sourdough_loaf/ https://www.reddit.com/r/Sourdough/comments/mot8vq/chocolate_sourdough_loaf/