From ef939f8fadae1183f713ff5de6f617defb12d8dd Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Fri, 26 Aug 2022 18:02:03 +0200 Subject: [PATCH] Spelling suggestions by Andrew Stirling Andrew suggested some improvements via email. Thank you! --- book/history/sourdough-history.tex | 16 +++++------ book/intro/preface.tex | 6 ++-- book/sourdough-starter/sourdough-starter.tex | 29 ++++++++++---------- 3 files changed, 25 insertions(+), 26 deletions(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index da470d7..18cfa82 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -16,26 +16,26 @@ a bread dough close to the Nile river. The lady forgot the dough and returned a few days later. She would notice that the dough had increased in size and smelled funky. She decided to bake the dough anyways. She was rewarded with a much -lighter softer better tasting bread dough. From that day +lighter, softer, better tasting bread dough. From that day on she continued to make bread this way. Little did the people back then know that tiny microorganisms were the reason they made better bread. It is not clear when people started using a bit of the dough from the previous -day for the next batch of dough. But by doing so sourdough -bread making was born. Wild yeast on the flour and in the air +day for the next batch of dough. But by doing so, sourdough +bread making was born. Wild yeast in the flour and in the air plus bacteria start to decompose the flour-water mixture, also known as your dough. The yeast makes the dough fluffy and -the bacteria primarily creates acidity. Both the different +the bacteria primarily creates acidity. The different microorganisms work in a symbiotic relationship. Humans appreciated the enhanced airy structure and slight acidity of the dough. Furthermore, the shelf life of such bread was extended due to the increased acidity. -Quickly similar processes were discovered when brewing beer +Quickly, similar processes were discovered when brewing beer or making wine. A small tiny batch of the previous production would be used for the next production. In this way, humans created -modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680 +modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680, the scientist Anton van Leeuwenhoek first microscoped yeast microorganisms. Over time with each batch, the yeasts and bacteria would become better at consuming whatever they were thrown at. @@ -59,9 +59,9 @@ of the beer fermentation to start making doughs. They would notice that the resulting bread doughs were becoming fluffy and compared to the sourdough process would lack the acidity in the final product. A popular example is shown in a report from 1875. Eben Norton Horsford -would write about the famous "Kaiser Semmeln" (Emperor's bread rolls). +wrote about the famous "Kaiser Semmeln" (Emperor's bread rolls). These are essentially bread rolls made with brewer's yeast instead -of the sourdough leavening agent. As the process is more expensive +of the sourdough leavening agent. As the process is more expensive, bread rolls like these were ultimately consumed by the noble people in Vienna \cite{vienna+breadrolls}. diff --git a/book/intro/preface.tex b/book/intro/preface.tex index 70cfdde..953d149 100644 --- a/book/intro/preface.tex +++ b/book/intro/preface.tex @@ -92,13 +92,13 @@ The problem compounded when I started reading about sourdough. It all sounded li magic. Why were some sourdoughs made from fruits, while others were made from flour? Why should one recipe use wheat while another used rye or spelt? How often should the sourdough be fed? The questions I had then could have filled 20 pages. I was confused, -but became even more determined to learn how decent bread at home should be made. +but became even more determined to learn how decent bread should be made at home. The feedback I received from friends helped me to improve with each iteration of homemade bread. Compared to coding, where you sometimes have to wait months for this feedback, bread making is much more direct. Plus, you can eat your successes (and failures!) And, much to my surprise, even those failures started tasting better than -most store-bought breads. Eating a homemade bread that took you hours to make allows you +most store-bought breads. Eating a homemade bread that takes you hours to make allows you to develop a different relationship with your food, and baking bread from scratch with my bare hands was a welcome change after hours of working on the computer. @@ -159,7 +159,7 @@ In software terms, this would be a {\it bread framework}. It is my goal for this book to help everyone facing issues with flour, fermentation, baking, and more. It should provide a detailed understanding as to why certain steps are necessary -and how to adapt when things go wrong while making bread. +and how to adapt then when things go wrong while making bread. It is my desire for this knowledge to be accessible to everyone around the world, regardless of budget, and as such, do not want to charge for the book. That's why I've decided to make diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index a2a8e02..abd1048 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -1,21 +1,20 @@ In this chapter you will learn how to make your own sourdough starter. Before doing so you will quickly learn about baker's math. Don't worry, -it's a very simple way how to write recipe in -a cleaner more scalable way. Once you get the hang +it's a very simple way how to write a recipe which +is cleaner and more scalable. Once you get the hang of it you will want to write every recipe this way. You will learn to understand the signs to determine your starter's readiness. Furthermore you will -also learn how to store your starter for -long-term storage. +also learn how to prepare your starter for long-term storage. \section{Baker's math} \label{section:bakers-math} -In a large bakery a determining factor is how +In a large bakery, a determining factor is how much flour you have at hand. Based on the amount -of flour you have you can calculate how many -breads or buns you can make. To make it easy +of flour you have, you can calculate how many +loaves or buns you can make. To make it easy for bakers the quantity of each ingredient is calculated as a percentage based on how much flour you have. Let me demonstrate this with a small example from @@ -40,7 +39,7 @@ math and then adjust it for the 1.4 kilogram flour quantity. \resizebox{\textwidth}{!}{% \begin{tabular}{|l|r|r|} \hline -\textbf{Ingredient} & \multicolumn{1}{l|}{\textbf{Explanation}} & \multicolumn{1}{l|}{\textbf{Explanation}} \\ \hline +\textbf{Ingredient} & \multicolumn{1}{l|}{\textbf{Percent}} & \multicolumn{1}{l|}{\textbf{Calculation}} \\ \hline 1000g flour & 100\% & 1000g of 1000g = 100\% \\ \hline 600g water & 60\% & 600g of 1000g = 60\% \\ \hline 100g sourdough starter & 10\% & 100g of 1000g = 10\% \\ \hline @@ -54,7 +53,7 @@ based on the flour. The 100 percent is the baseline as the absolute amount of flour that you have at hand. In this case that's 1000 grams (1 kilogram). -Now let's go back to our example and just the flour as we have +Now let's go back to our example and add just the flour, as we have more flour available the next day. As mentioned the next day we have 1.4 kilograms at hand (1400 grams). @@ -168,7 +167,7 @@ probably not so good and metabolizing glucose. The contamination of your hands or air might play a minor role in the initial epic battle. But only the fittest microbes fitting the sourdough's niche are going to survive. This means the microorganisms that know -how to convert maltose or glucose will have the upper hand. Or these +how to convert maltose or glucose will have the upper hand. Or the microbes that ferment the waste of the other microbes. Ethanol created by the yeast is metabolized by the bacteria in your sourdough. That's why a sourdough has no alcohol. I can confirm the role of aerial @@ -186,7 +185,7 @@ you see and notice is a sign of the first battle. Some microbes have already been outperformed. Others have won the first battle. After around 24 hours most of the starch has been broken down and your microbes are hungry for additional sugars. With a spoon -take around 10 grams from the previous day mixture and place +take around 10 grams from the previous day's mixture and place it in a new container. Again - you could also simply eye ball all the quantities. It does not matter that much. Mix the 10 grams from the previous day with another 50 grams of flour @@ -204,7 +203,7 @@ mold. In many user reports I saw mold being able to damage the starter when the starter itself dried out a lot. You will still have some mixture left from your first day. As this contains possibly dangerous pathogens that have been activated we will discard -this mixture for now. Once your sourdough starter is mature never +this mixture. Once your sourdough starter is mature never discard it. It's long fermented flour that is an excellent addon used to make crackers, pancakes and or delicious hearty sandwich breads. I also frequently dry it and use it as a rolling agent @@ -215,7 +214,7 @@ in size and/or the starter changing its smell. Some people give up after the second or third day. That is because the signs might no longer be as dominant as they were on day one. The reason for this lies in only a few select microbes starting to take over the whole sourdough starter. The most -adapt ones are going to win. They are very small in quantity and will +adaptable ones are going to win. They are very small in quantity and will grow in population with each subsequent feeding. Even if you see no signs of activity directly, don't worry. There is activity in your starter on a microscopic level. @@ -323,7 +322,7 @@ case I would proceed to take tiny bit of the dough at the end of the fermentation period. This piece I would use to regrow my starter again} -As explained earlier your starter is adapt +As explained earlier your starter is adapted to fermenting flour. The microbes in your starter are very resilient. They block external pathogens and other microbes. That is the reason why when buying a sourdough starter you will preserve the original microbes. They are @@ -412,7 +411,7 @@ day return your starter. It is in a vulnerable state as there is still a bit of humidity left. Add some more flour to speed up the drying process. Repeat for another 2 days until you feel that there is no humidity left. This is important or else it might start to mold. Once this is done simply store the -starter in an airtight container. If you can proceed and freeze +starter in an airtight container. Or you can proceed and freeze the dried starter. Both options work perfectly fine. Your sporulated starter is now waiting for your next feeding.