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1a51a2b6ac ... fix-flowch

Author SHA1 Message Date
Hendrik Kleinwaechter
7a2a077ef7 Fix issue with degrees display in flowcharts 2023-09-08 14:30:08 +02:00
121 changed files with 2173 additions and 5603 deletions
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45
.github/workflows/build-image.yml vendored Normal file
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@@ -0,0 +1,45 @@
name: Create and publish a Docker image
on:
push:
branches:
- main
env:
REGISTRY: ghcr.io
IMAGE_NAME: ${{ github.repository }}
jobs:
build-and-push-image:
runs-on: ubuntu-latest
permissions:
contents: read
packages: write
steps:
- name: Checkout repository
uses: actions/checkout@v3
- name: Log in to the Container registry
uses: docker/login-action@65b78e6e13532edd9afa3aa52ac7964289d1a9c1
with:
registry: ${{ env.REGISTRY }}
username: ${{ github.actor }}
password: ${{ secrets.GITHUB_TOKEN }}
- name: Extract metadata (tags, labels) for Docker
id: meta
uses: docker/metadata-action@9ec57ed1fcdbf14dcef7dfbe97b2010124a938b7
with:
images: ${{ env.REGISTRY }}/${{ env.IMAGE_NAME }}
tags: |
type=raw,value=latest,enable=${{ github.ref == format('refs/heads/{0}', 'main') }}
- name: Build and push Docker image
uses: docker/build-push-action@f2a1d5e99d037542a71f64918e516c093c6f3fc4
with:
context: .
push: true
tags: ${{ steps.meta.outputs.tags }}
labels: ${{ steps.meta.outputs.labels }}

98
.github/workflows/release-book-website.yml vendored
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@@ -1,98 +0,0 @@
name: Release the book and website
on:
push:
branches:
- main
env:
LATEST_IMAGE: ghcr.io/${{ github.repository }}:latest
jobs:
build-and-push-image:
runs-on: ubuntu-latest
permissions:
contents: read
packages: write
steps:
- name: Checkout repository
uses: actions/checkout@v3
- name: Log in to the Container registry
uses: docker/login-action@65b78e6e13532edd9afa3aa52ac7964289d1a9c1
with:
registry: ghcr.io
username: ${{ github.actor }}
password: ${{ secrets.GITHUB_TOKEN }}
# Buildx for caching
- uses: docker/setup-buildx-action@v3
- name: Build and push Docker image
uses: docker/build-push-action@v5
with:
context: .
push: true
tags: ghcr.io/${{ github.repository }}:latest
cache-from: type=gha
cache-to: type=gha,mode=max
release-book-website:
needs: build-and-push-image
runs-on: ubuntu-latest
steps:
- name: Set up git repository
uses: actions/checkout@v3
- name: Print dependency versions
uses: addnab/docker-run-action@v3
with:
image: ${{ env.LATEST_IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make show_tools_version
- name: Print build variables
uses: addnab/docker-run-action@v3
with:
image: ${{ env.LATEST_IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make printvars
- name: Bake the book
uses: addnab/docker-run-action@v3
with:
image: ${{ env.LATEST_IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make -j -O bake
- name: Copy book to downloads server
uses: burnett01/rsync-deployments@7.0.2
with:
switches: "-avzr"
remote_host: ${{ secrets.SSH_HOST }}
remote_user: ${{ secrets.SSH_USERNAME }}
remote_key: ${{ secrets.SSH_KEY }}
path: "book/release/*"
remote_path: "~/downloads/the-sourdough-framework/"
- name: Upload book artifacts to GitHub
uses: actions/upload-artifact@v4
with:
name: books
path: |
book/book_serif/book.log
book/book_serif/book.pdf
book/book-epub/book.epub
- name: Copy website to downloads server
uses: burnett01/rsync-deployments@7.0.2
with:
switches: "-avzr --delete"
remote_host: ${{ secrets.SSH_HOST }}
remote_user: ${{ secrets.SSH_USERNAME }}
remote_key: ${{ secrets.SSH_KEY }}
path: "website/static_website_html/*"
remote_path: "~/the-sourdough-framework/"
- name: Upload website artifacts to GitHub
uses: actions/upload-artifact@v4
with:
name: website
path: website/static_website_html

51
.github/workflows/release-book.yml vendored Normal file
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@@ -0,0 +1,51 @@
name: Release the book
on:
push:
branches:
- main
jobs:
build_and_release:
runs-on: ubuntu-latest
steps:
- name: Set up git repository
uses: actions/checkout@v3
- name: Print dependency versions
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make show_tools_version
- name: Print build variables
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make printvars
- name: Bake the book
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make bake
- name: Release baked book to S3
uses: shallwefootball/s3-upload-action@master
with:
aws_key_id: ${{ secrets.AWS_KEY_ID }}
aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
aws_bucket: ${{ secrets.AWS_BUCKET_BOOK }}
source_dir: book/release
destination_dir: release
- name: Invalidate Cloudfront book cache
uses: chetan/invalidate-cloudfront-action@v2
env:
DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_BOOK }}
PATHS: "/*"
AWS_REGION: "us-east-1"
AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}

51
.github/workflows/release-website.yml vendored Normal file
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@@ -0,0 +1,51 @@
name: Release the website
on:
push:
branches:
- main
jobs:
build_and_release:
runs-on: ubuntu-latest
steps:
- name: Set up git repository
uses: actions/checkout@v3
- name: Print dependency versions
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make show_tools_version
- name: Print build variables
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make printvars
- name: Bake the book
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make website
- name: Release baked website to S3
uses: shallwefootball/s3-upload-action@master
with:
aws_key_id: ${{ secrets.AWS_KEY_ID }}
aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
aws_bucket: ${{ secrets.AWS_BUCKET_WEBSITE }}
source_dir: website/static_website_html
destination_dir: static_html_root
- name: Invalidate Cloudfront website cache
uses: chetan/invalidate-cloudfront-action@v2
env:
DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_WEBSITE }}
PATHS: "/*"
AWS_REGION: "us-east-1"
AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}

56
.github/workflows/test-book-website.yml vendored
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@@ -1,56 +0,0 @@
name: Test book and website for given image
on:
push:
branches-ignore:
- main
pull_request:
branches:
- '**'
env:
DOCKER_IMAGE: ghcr.io/${{ github.repository }}:latest
jobs:
test-book-website:
runs-on: ubuntu-latest
steps:
- name: Set up git repository
uses: actions/checkout@v3
- name: Print dependency versions
uses: addnab/docker-run-action@v3
with:
image: ${{ env.DOCKER_IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make show_tools_version
- name: Print build variables
uses: addnab/docker-run-action@v3
with:
image: ${{ env.DOCKER_IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make printvars
- name: Test baking the release versions and website
uses: addnab/docker-run-action@v3
with:
image: ${{ env.DOCKER_IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make -j -O serif ebook website
- name: Upload book artifacts to GitHub
uses: actions/upload-artifact@v4
with:
name: books
path: |
book/book_serif/book.log
book/book_serif/book.pdf
book/book-epub/book.epub
- name: Upload website artifacts to GitHub
uses: actions/upload-artifact@v4
with:
name: website
path: website/static_website_html

32
.github/workflows/validate-book-build.yml vendored Normal file
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@@ -0,0 +1,32 @@
name: Validate LaTeX Document
on: [ push, pull_request ]
jobs:
test_building_book:
runs-on: ubuntu-latest
steps:
- name: Set up git repository
uses: actions/checkout@v3
- name: Print dependency versions
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make show_tools_version
- name: Print build variables
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make printvars
- name: Test baking the release versions
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make -j build_pdf build_serif_ebook

45
.gitignore vendored
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@@ -1,4 +1,3 @@
.DS_Store
*.xbb
*.aux
*.fdb_latexmk
@@ -13,34 +12,52 @@
*.run.xml
*.html
*.dlog
*.bak
*.opf
book/book.out
.vscode/
book/book.synctex*
book/tikz-cache/*
book/bookch*
book/content.opf
book/output-epub
book/figures/*.png
book/figures/*.pdf
book/figures/*.in
book/tables/*.png
book/tables/*.pdf
book/release/*
book/book*.4ct
book/book*.4tc
book/book*.aux
book/book*.bbl
book/book*.bcf
book/book*.blg
book/book*.css
book/book*.dvi
book/book*.html
book/book*.idv
book/book*.lg
book/book*.log
book/book*.mobi
book/book*.azw3
book/book*.epub
book/book*.ncx
book/book*.out
book/book*.pdf
book/book*.run.xml
book/book*.tmp
book/book*.toc
book/book*.xref
book/book*.html
book/book*.svg
# Directories created during build
book/book_sans_serif/*
book/book_serif/*
book/static_website_html/*
website/static_website_html/*
book/epub/
book/book-epub/
book/bw-book-epub/*
book/release/*
book/low-res-book-epub/*
book/epub_build/*
book/website_build/*
book/book-mobi/
book/book-azw3/
*.bak
book_sans_serif/
book_serif/
release_sans_serif/
book/book_sans_serif-epub/
book/static_website_html/*
epub/
*.opf
website/static_website_html/*

57
Dockerfile
View File

@@ -1,4 +1,4 @@
FROM debian:trixie
FROM registry.gitlab.com/islandoftex/images/texlive
LABEL "maintainer"="Hendrik Kleinwächter <hendrik.kleinwaechter@gmail.com>"
LABEL "repository"="https://github.com/hendricius/the-sourdough-framework"
@@ -6,9 +6,9 @@ LABEL "homepage"="https://github.com/hendricius/the-sourdough-framework"
LABEL org.opencontainers.image.source="https://github.com/hendricius/the-sourdough-framework"
# Print release information if needed
RUN cat /etc/*release*
# RUN cat /etc/*release*
# Install base dependencies
# Install base depdendencies
RUN apt-get update && \
apt-get install --yes -y --no-install-recommends \
sudo \
@@ -18,51 +18,9 @@ RUN apt-get update && \
zip \
git \
wget \
ruby3.3 \
ruby3.1 \
ruby-dev \
imagemagick \
rsync \
wget \
perl \
xzdec \
# dvisvgm dependencies
build-essential \
fonts-texgyre \
fontconfig \
libfontconfig1 \
libkpathsea-dev \
libptexenc-dev \
libsynctex-dev \
libx11-dev \
libxmu-dev \
libxaw7-dev \
libxt-dev \
libxft-dev \
libwoff-dev
# Install TeX
RUN apt-get update && \
apt-get install -y --no-install-recommends \
texlive-full \
texlive-luatex
# Compile latest dvisvgm
RUN wget https://github.com/mgieseki/dvisvgm/releases/download/3.1.2/dvisvgm-3.1.2.tar.gz && \
mv dvisvgm-3.1.2.tar.gz dvisvgm.tar.gz && \
tar -xzf dvisvgm.tar.gz && \
cd dvisvgm-* && \
./configure && \
make && \
make install
RUN git clone https://github.com/michal-h21/make4ht.git && \
cd make4ht && \
make && \
make install
# Make sure everything is UTF-8
RUN echo "export LC_ALL=en_US.UTF-8" >> /root/.bashrc && \
echo "export LANG=en_US.UTF-8" >> /root/.bashrc
build-essential
WORKDIR /root
@@ -73,4 +31,9 @@ COPY website/Gemfile /root
COPY website/.ruby-version /root
RUN bundle install
# Install support to build amazon kindle books
RUN wget https://archive.org/download/kindlegen_linux_2_6_i386_v2_9/kindlegen_linux_2.6_i386_v2_9.tar.gz && \
tar xzf kindlegen_linux_2.6_i386_v2_9.tar.gz && \
mv kindlegen /usr/bin
CMD ["/bin/bash"]

41
README.md
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@@ -32,8 +32,7 @@ make
Then you can check out the file `book/book.pdf`
If you want to 🍞 bake all the versions including ebook variants (.pdf, .epub
in colour and size optimized Black&White), run:
If you want to 🍞 bake all the versions including ebook formats (.pdf, .epub, .mobi, .azw3) run:
```console
make bake
@@ -43,27 +42,23 @@ You can check the files in the folder `book/release/`
## 🍞 Baking the book locally (LaTeX)
Make sure you have `biber`, `latexmk` and ``ImageMagick`` installed. Refer to
your system's installation instructions for LaTeX. To create the serif .pdf
format, run:
Make sure you have `biber` and `latexmk` installed. Refer to your system's
installation instructions for LaTeX. To create the serif .pdf format, run:
```console
cd book/
make
```
If you want to 🍞 bake all the versions including ebook variants (.pdf, .epub
in colour and size optimized Black&White, as well as website), run:
If you want to 🍞 bake all the versions including ebook formats (.pdf, .epub, .mobi, .azw3) run:
```console
cd book/
make -j bake
make bake
```
You can check the files in the folder `book/release/`
Please note that while everything should build without any errors but you will get a fair amount of warnings, especially when building the ebook/website.
You can get some help on building various versions with:
```console
@@ -76,27 +71,17 @@ The below versions are automatically built on every push to the `main` branch.
* [Download compiled .pdf version](https://www.the-bread-code.io/book.pdf)
* [Download compiled .epub version](https://www.the-bread-code.io/book.epub)
* [Download compiled .mobi version](https://www.the-bread-code.io/book.mobi)
* [Download compiled .azw3 version](https://www.the-bread-code.io/book.azw3)
There's an additional enhanced accessibility version using a sans-serif font:
There's an additional enhanced accessibility version using a sans serif font:
* [Download compiled sans-serif .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf)
* [Download compiled .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf)
* [Download compiled .epub version](https://www.the-bread-code.io/book-sans-serif.epub)
* [Download compiled .mobi version](https://www.the-bread-code.io/book-sans-serif.mobi)
* [Download compiled .azw3 version](https://www.the-bread-code.io/book-sans-serif.azw3)
An additional black and white ebook is provided with a greatly reduced file
size. This shrinks the book from more than 20MB down to ~5MB:
* [Download compiled B&W .epub version](https://www.the-bread-code.io/bw-book.epub)
For those who prefer a concise reference (about 15 pages), we offer a "too long;didn't read" (TL;DR)
version. This condensed guide contains the essential flowcharts, crucial information,
and space for your notes - perfect for quick kitchen reference.
It provides the key information you need without reading the complete book.
* [Read TL;DR version on your device](https://the-bread-code.io/book-tldr-digital.pdf)
* [Download TL;DR version for printing](https://the-bread-code.io/book-tldr-print.pdf)
We recommend using double-sided printing if your printer supports it.
## Online HTML version
## Online HTML version (WIP)
Head over to [https://www.the-sourdough-framework.com](https://www.the-sourdough-framework.com)

4
book/abbreviations.tex
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@@ -1,4 +0,0 @@
% Common abbreviations
\newcommand{\ie}{\emph{i.e.}\@ifnextchar.{\!\@gobble}{}}
\newcommand{\eg}{\emph{e.g.}\@ifnextchar.{\!\@gobble}{}}
\newcommand{\etc}{etc\@ifnextchar.{}{.\@}}

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206
book/baking/baking.tex
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@@ -1,28 +1,35 @@
\chapter{Baking}%
\label{ch:baking}
\begin{quoting}
Baking refers to the part of the process where you are loading your dough into
the oven\footnote{While some breads like flatbreads could also be baked on the
stove. This chapter focuses on the home oven.}. Baking is typically done after
your dough has gone through the bulk fermentation and proofing stage. This
chapter will review what happens to your dough during baking, as well as
several techniques used to improve the final result.
Baking refers to the part of the process where you are loading
your dough into the oven. This is typically done after your
dough has gone through the bulk fermentation and proofing stage.
\end{quoting}
\section{The process of baking}
Once temperature starts to rise, the dough will go through several stages as
summarized in Table~\ref{tab:baking-stages}. As the dough heats up, the water
and acids in your dough start to evaporate. When baking a gluten based dough,
the bubbles in your dough start to expand. The dough starts to vertically
rise, this is called oven spring. Your bread starts to build a crust of
gel-like consistency, the crust is still extensible and can be stretched.
\begin{flowchart}[!htb]
\begin{center}
\input{figures/fig-baking-process.tex}
\caption[Different steaming methods]{A schematic visualization of the baking
process using different sources of steam in a home oven.}%
\label{fig:baking-process}
\end{center}
\end{flowchart}
Some other breads like flatbreads
could also be baked on the stove. This chapter focuses on the
home oven.
As the dough heats up, the water and acids
in your dough start to evaporate. When baking
a gluten based dough, the bubbles in your dough start to expand.
Your dough starts to vertically rise. This is called oven spring.
Your bread starts to build a crust of gel-like consistency. The crust is still
extensible and can be stretched.
\begin{table}[htp!]
\centering
\begin{center}
\input{tables/table-baking-process-stages.tex}
\caption[Stages of dough during baking]{The different stages that
your dough undergoes during the baking process.}%
\label{tab:baking-stages}
\caption[Stages of dough during backing]{The different stages that
your dough undergoes during the baking process.}
\end{center}
\end{table}
At around \qty{60}{\degreeCelsius} (\qty{140}{\degF}) the microbes in your dough start to die.
@@ -34,57 +41,51 @@ More research should be done here to validate or invalidate this
claim.
At \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns into a gel. It
holds together nicely but is still extensible. This gel is essential
for oven spring as it retains the gas inside your dough.
holds together nicely and is still extensible. This gel is essential
for oven spring as it retains the gas of your dough very well.
At around \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
dough. If this weren't the case, your dough would taste soggy and
doughy. The higher the hydration your dough has, the more water your bread
still contains after the bake, changing its consistency. As a result the
crumb is going to taste a bit more moist.
doughy. The higher hydration your dough has, the more water your bread
still contains after the bake. The crumb is going to taste a bit
more moist. The consistency will be different.
The water starts to boil out of the
dough. As the water evaporates the surrounding dough is being cooled.
For this reason, the internal temperature of the dough never exceeds the aforementioned
\qty{100}{\degreeCelsius} (\qty{212}{\degF}). The bread's crust can exceed the boiling point
and continues increasing in size from the outer layer inwards~\cite{bread+temperature+baking}.
Another often undervalued step is the evaporation of acids.
At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
starts to evaporate.
Shortly after at~\qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
This is crucial to understand and it opens the door to many interesting
Another often undervalued step is the evaporation of acids. At
\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starts to evaporate.
Shortly after at \qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
This is crucial to understand and opens a door to many interesting
ways to influence your final bread's taste. As more and more water
begins to evaporate the acids in your dough become more concentrated.
There is less water but in relation you have more acids, therefore a shorter
bake will lead to a more tangy dough. The longer you bake the bread,
There is less water but in relation you have more acids. A shorter
bake will therefore lead to a more tangy dough. The longer you bake the bread,
the more of the water evaporates, but also ultimately the acids will follow.
The longer you bake, the less sour your bread is going to be. By controlling
baking time you can influence which sourness level you would like to achieve.
They will be more concentrated. In absolute units, though, they
will become less and less. The longer you bake, the less sour
your bread is going to be. By baking you can
influence which sourness level you would like to achieve.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
\caption[Surface temperature for different steaming methods]{This
chart shows how surface temperatures change using different steaming
methods. In this case I~used a Dutch oven and an apple as dough
replacement. All the apples were coming from the fridge. The temperature
was measured using a barbecue thermometer. The more steam, the faster
the surface temperature increases.}
\end{figure}
It would be a very interesting experiment to bake a bread at different exact
temperatures. How would a bread taste with only evaporated water but
full acidity? What if you were to just completely get rid of the acetic
acid? How would the taste change?
\begin{figure}[!htb]
\input{plots/fig-temperature-surface.tex}
\caption[Surface temperature for different steaming methods]{This
chart shows how surface temperatures change using different steaming
methods. In this case I~used a Dutch oven and an apple as dough
replacement. All the apples were coming from the fridge. The temperature
was measured using a barbecue thermometer. The more steam, the faster
the apple's surface temperature increases.}
\end{figure}
As the temperature increases
the crust thickens. The Maillard reaction kicks in, further deforming
proteins and starches. The outside of your dough starts to become
browner and crisper. This process begins at around \qty{140}{\degreeCelsius} (\qty{284}{\degF})
As the temperature increases further the crust thickens. The Maillard reaction
kicks in, deforming proteins and starches. The outside of your dough starts to
become browner and crisper, this process begins at
around~\qty{140}{\degreeCelsius} (\qty{284}{\degF})
Once the temperature increases even more to around~\qty{170}{\degreeCelsius}
(\qty{338}{\degF}),
the caramelization process begins, the remaining sugars and the microbes which
Once the temperature increases even more to around \qty{170}{\degreeCelsius} (\qty{338}{\degF}),
the caramelization process begins. The remaining sugars the microbes
did not convert yet start to brown and darken. You can keep baking
for as long as you like to achieve the crust color that you
like\footnote{This really depends a lot on your personal preference.
@@ -94,53 +95,65 @@ heat your bread in the oven one more time to continue building a
darker crust.}.
The best method to know that your dough is done is to take
the temperature of your dough, you can use a barbecue thermometer
to measure it. Once the core temperature is at around~\qty{92}{\degreeCelsius}
(\qty{197}{\degF}),
the temperature of your dough. You can use a barbecue thermometer
to measure it. Once the core temperature is at around \qty{92}{\degreeCelsius} (\qty{197}{\degF}),
you can stop the baking process. This is typically not done though
as the crust hasn't been built yet\footnote{The thermometer is
especially important when using a large loaf pan. It is sometimes
very hard to judge from the outside if the dough is done. I~failed
many times and ended up having a semi baked dough.}.
Once your dough has finished baking, it is ready to eat: your
Once your dough has finished baking, it is ready to eat. Your
dough has turned into a bread. At this
point, your bread is sterile as the temperature was too hot for
for the microorganisms to survive\footnote{I~wonder though
if a starter culture could be grown again from a slice of bread.
Under heat stress the microorganisms begin sporulating. Maybe
some of the spores survive the baking process and could be reactivated
later? If this works, you could use any store bought sourdough
later? If this worked, you could use any store bought sourdough
bread as a source for a new starter.}.
\section{The role of steam}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{oven-example}
\caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
rise more during the initial stage of the baking process.}
\end{figure}
Steam is essential when baking as it helps to counter premature
crust building. During the first stage of the bake, the dough
increases in size as the water in your dough evaporates and pushes
increases in size. The water in your dough evaporates and pushes
the whole dough upwards.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-steam.jpg}
\caption[Steam building with inverted tray]{How steam builds in your oven
using the later described inverted tray method.}
\end{figure}
Normally, under high heat a crust would form. Just like
if you were to bake vegetables in your home oven, at some point
they become darker and crisper. This is the same thing that
happens with your dough, and you want to delay this process
happens with your dough. You want to delay this process
as long as possible until your dough no longer expands.
Expansion stops when most of the microbes have died and
the evaporating water no longer stays inside the alveoli.
The stronger the gluten network, the more gas can be retained
during the baking process. This gluten network at some point
loses its ability to contain gas as the temperature heats
up. The dough stops increasing in size. The steam plays
an important role as it condenses and evaporates on top
of your dough. The surface temperature is rapidly increasing
to around~\qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the
gel starts to build, and is still extensible and allows expansion.
to around \qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the gel starts
to build. This gel is still extensible and allows expansion.
Without the steam, the dough would never enter the gel stage,
but instead directly go to the Maillard reaction zone. You
want your dough to stay in this gel stage as long as possible
to achieve maximum expansion\footnote{You can remove your
dough from the oven after 5~minutes to see the gel. You will notice
that it holds the dough's structure and it has a very interesting consistency.}.
that it holds the dough's structure. It has a very interesting consistency.}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
@@ -151,9 +164,10 @@ that it holds the dough's structure and it has a very interesting consistency.}.
When not steaming enough, you will notice that the scoring
incisions do not properly open up during the bake. They stay
closed as the dough is unable to push through the crust.
Another common sign, as you can see in Figure~\ref{fig:too-little-steam} is
that you have larger pockets of air towards the crust of your dough. As the
dough increases vertically, expansion is halted by the crust. The pockets
Another common sign is that you have larger pockets
of air towards the crust of your dough. As the dough increases
vertically, expansion is halted by the crust. The pockets
of air converge into larger pockets as the pressure increases.
This can also happen when you are baking at too high a temperature.
@@ -170,34 +184,10 @@ way.
\caption[Bread baked too hot]{A submission by Karomizu showing a bread that
has been baked at too high a temperature or with too little steam. Note
the large pockets of air towards the crust. They are a typical
indicator.}%
\label{fig:too-little-steam}
indicator.}
\end{figure}
\section{Building up steam}
\begin{flowchart}[!htb]
\centering
\input{figures/fig-baking-process.tex}
\caption[Different steaming methods]{A schematic visualization of the baking
process using different sources of steam in a home oven.}%
\label{fig:baking-process}
\end{flowchart}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{oven-example}
\caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
rise more during the initial stage of the baking process.}
\end{figure}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-steam.jpg}
\caption[Steam building with inverted tray]{How steam builds in your oven
using the later described inverted tray method.}%
\label{flc:inverted-tray}
\end{figure}
\subsection{Dutch ovens}
\section{Dutch ovens}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dutch-oven-example}
@@ -210,7 +200,7 @@ way.
\end{figure}
\begin{flowchart}[!htb]
\centering
\begin{center}
\input{figures/fig-dutch-oven-process.tex}
\caption[Baking process with a dutch oven]{A visualization of the baking
process using a dutch oven (DO). The dough is steamed for the first half
@@ -219,6 +209,7 @@ way.
personal preference. Some bakers prefer a lighter crust and others a
darker.}%
\label{fig:dutch-oven-process}
\end{center}
\end{flowchart}
Dutch ovens are an ideal way to bake with a lot of
@@ -248,19 +239,18 @@ as the size of the Dutch oven is limited.
In many cases, it makes sense to bake multiple
loaves in one go. It makes the whole process more
efficient as you have to knead less per loaf. The time it
takes to make one loaf is significantly reduced on average. Furthermore,
takes to make one loaf is significantly reduced. Furthermore,
you don't require as much energy. You don't have
to preheat your oven twice for each loaf.
An additional disadvantage of Dutch ovens is the
need to move very hot and heavy cast iron\footnote{%
need to move very hot and heavy cast iron. \footnote{
Some of them can weigh up to 10 kg. Moving them is quite
a tedious exercise. Especially if the cast iron is
heated you have to be very concise with your movements.
Despite doing my best I have a few scars on my
hands and arms from operating the Dutch ovens.
}.
You will need to be very careful and ideally use
} You will need to be very careful and ideally use
heat-resilient gloves when touching your Dutch oven.
Furthermore, some of the Dutch ovens come at a hefty
@@ -269,23 +259,24 @@ top of other tools can be quite a hefty investment. For
this reason, I advocate the inverted tray method visualized
in the next section. In case you do not own an oven consider trying
the simple flatbread recipe which is baked in a pan. Please
refer to Section~\ref{subsec:flat-bread-recipe} for more details.
refer to section \ref{section:flat-bread-recipe} for more details.
\subsection{Inverted tray method}
\section{Inverted tray method}
The inverted tray method simulates a Dutch oven.
By placing another tray on top of your dough, the steam
created from the dough and water source stays
around your dough.
\begin{flowchart}[!htb]
\centering
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-inverted-tray-method.tex}
\caption[Inverted tray baking process]{A schematic visualization the
inverted tray baking method that works great for home ovens.}%
\label{fig:inverted-tray-process}
\end{flowchart}
\end{center}
\end{figure}
The biggest advantage of this method compared to the
@@ -337,10 +328,11 @@ crust color. In my case this is another 15--25~minutes typically.
\section{Conclusions}
\begin{table}[!htb]
\centering
\begin{center}
\input{tables/table-oven-baking-overview.tex}
\caption[Different oven types]{An overview of different oven types and their
different baking methods.}
\end{center}
\end{table}
Depending on your home oven, a different method

92
book/basics/how-sourdough-works.tex
View File

@@ -9,18 +9,17 @@ learn more about the yeast and bacterial microorganisms involved.
\end{quoting}
\begin{figure}[!htb]
\centering
\includegraphics[width=\textwidth]{infographic-enzymes}
\caption[Interaction of amylases and flour]{How amylases and proteases
interact with flour.}%
\label{fig:infographic-enzymes}
\label{infographic-enzymes}
\end{figure}
\section{Enzymatic reactions}
To understand the many enzymatic reactions that take place when flour
and water are mixed, we must first understand seeds and their role in
the life cycle of wheat and other grains.
the lifecycle of wheat and other grains.
Seeds are the primary means by which many plants, including wheat,
reproduce. Each seed contains the embryo of another plant, and must
@@ -77,12 +76,11 @@ Normally,
the microorganisms on the surface of the grain can't consume the freed maltose
molecules, which remain hidden inside the germ. But as we grind the flour, a
feeding frenzy takes place. Generally, the warmer the temperature, the faster
this reaction occurs. However, it takes time for the amylase
to break down most of the starch into simple sugars---which are not only
consumed by the yeast but are also
essential to the \emph{Maillard reaction}---responsible for
enhanced browning during the baking process.
That's why a long fermentation is key to making great bread.
this reaction occurs. That's why a long fermentation is key to making great
bread. It takes time for the amylase to break down most of the starch into
simple sugars, which are not only consumed by the yeast but are also essential
to the \emph{Maillard reaction}, responsible for enhanced browning during the
baking process.
If you're a hobby brewer, you'll know that it's important to keep your beer at
certain temperatures to allow the different amylases to convert the contained
@@ -178,13 +176,13 @@ gluten content, however, my bread always turned out great.
At the time, I~utilized an extended autolyse, which is just a fancy word for
mixing flour and water in advance and then letting the mixture sit. Most
recipes call for it as the process gives the dough an enzymatic head start,
and in general it's a great idea. However, as an equally effective
alternative, you could simply reduce the amount of leavening agent used---in
the case of sourdough, this would be your starter. This would allow the same
biochemical reactions to occur at roughly the same rate without requiring you
to mix your dough several times. My whole-wheat game improved dramatically
after I~stopped autolysing my doughs.
recipes call for it as the process gives the dough an enzymatic head start, and
in general it's a great idea. However, as an equally effective alternative,
you could simply reduce the amount of leavening agent used --- in the case of
sourdough, this would be your starter. This would allow the same biochemical
reactions to occur at roughly the same rate without requiring you to mix your
dough several times. My whole-wheat game improved dramatically after I~stopped
autolysing my doughs.
Now that I've had time to think about it, the result I~observed makes sense.
In nature, the outer parts of the seed come into contact with water first, and
@@ -192,19 +190,17 @@ only after penetrating this barrier would the water slowly find its way to the
center of the grain. The seed needs to sprout first to outcompete other nearby
seeds, requiring water to enter quickly. Yet the seed must also defend itself
against animals and potentially hazardous bacteria and fungi, requiring some
barrier to protect the embryo inside. A way for the plant to achieve both
goals would be for most of the enzymes to exist in the outer parts of the
hull. As a result, they are activated
first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
barrier to protect the embryo inside. A way for the plant to achieve both goals
would be for most of the enzymes to exist in the outer parts of the hull. As a
result, they are activated first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
little bit of whole flour to your dough, you should be able to significantly
improve the enzymatic activity of your dough. That's why, for plain white
flour doughs, I~usually add \qtyrange{10}{20}{\percent} whole-wheat flour.
improve the enzymatic activity of your dough. That's why, for plain white flour
doughs, I~usually add 10\textendash20\% whole-wheat flour.
\begin{figure}
\centering
\includegraphics[width=\textwidth]{whole-wheat-crumb}
\caption{A whole-wheat sourdough bread.}%
\label{fig:whole-wheat-crumb}
\label{whole-wheat-crumb}
\end{figure}
By understanding the two key enzymes \emph{amylase} and \emph{protease}, you
@@ -215,22 +211,22 @@ tweak just by adjusting the speed of your dough's fermentation.
\section{Yeast}
Yeasts are single-celled microorganisms belonging to the fungi kingdom. They
can reproduce through either budding or by building spores. The spores are
incredibly tiny and resistant to external factors. Scientists have found
undamaged spores that are hundreds of million years old. There are a wide
variety of species---so far, about \num{1500} have been identified. Unlike
other members of the fungi kingdom such as mold, yeasts do not ordinarily
create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For one
interesting exception, skip ahead to the end of this section on
page~\pageref{sec:aggressive-yeast}.}
Yeasts are single-celled microorganisms belonging to the fungi kingdom, and
spores that are hundreds of millions of years old have been identified by
scientists. There are a wide variety of species --- so far, about \num{1500}
have been identified. Unlike other members of the fungi kingdom such as mold,
yeasts do not ordinarily create a mycelium
network~\cite{molecular+mechanisms+yeast}.\footnote{For one interesting
exception, skip ahead to the end of this section on
page~\pageref{aggressive-yeast}.}
\begin{figure}[!htb]
\centering
\begin{center}
\includegraphics[width=0.8\textwidth]{saccharomyces-cerevisiae-microscope}
\caption[Brewer's yeast]{Saccharomyces cerevisiae: Brewer's yeast under the
microscope.}%
\label{fig:saccharomyces-cerevisiae-microscope}
\label{saccharomyces-cerevisiae-microscope}
\end{center}
\end{figure}
Yeasts are saprotrophic fungi. This means that they do not produce their own
@@ -325,7 +321,7 @@ inoculated with some of the 150 different wild yeast strains isolated from the
leaves. They found that when the wound was inoculated with yeast, the grape
sustained no significant damage~\cite{yeasts+biocontrol+agent}.
\phantomsection~\label{sec:aggressive-yeast}%
\phantomsection \label{aggressive-yeast}%
Intriguingly, there was also an experiment performed that showed how brewer's
yeast could function as an aggressive pathogen to grapevines. Initially, the
yeast lived in symbiosis with the plants, but after the vines sustained heavy
@@ -344,11 +340,10 @@ can significantly increase the shelf life of sourdough
breads~\cite{shelflife+acidity}.
\begin{figure}
\centering
\includegraphics[width=1.0\textwidth]{bacteria-microscope}
\caption[Bacteria under the microscope]{Fructilactobacillus
sanfranciscensis under the microscope.}%
\label{fig:lactobacillus-franciscensis-microscope}
\caption[Bacteria under the microscope]{Fructilactobacillus Sanfranciscensis
under the microscope.}%
\label{lactobacillus-franciscensis-microscope}
\end{figure}
There are two predominant types of acid produced in sourdough bread: lactic and
@@ -372,15 +367,14 @@ Others have reported that bacteria feed on the byproducts of yeast and vice
versa. This makes sense, as nature generally does a superb job of composting
and breaking down biological matter~\cite{lactobacillus+sanfrancisco}.
I~have yet to find a proper source that clearly describes the symbiosis
between yeast and bacteria, but my current understanding is that they both
coexist and sometimes benefit each other, but not always. Yeast, for example,
tolerate the acidic environment created by the surrounding bacteria and are
thus protected from other pathogens. Meanwhile, however, other research
demonstrates that both types of microorganisms produce compounds that prevent
the other from metabolizing food---an interesting observation, by the way, as
it could help to identify additional antibiotics or
fungicides~\cite{mold+lactic+acid+bacteria}.
I~have yet to find a proper source that clearly describes the symbiosis between
yeast and bacteria, but my current understanding is that they both coexist and
sometimes benefit each other, but not always. Yeast, for example, tolerate the
acidic environment created by the surrounding bacteria and are thus protected
from other pathogens. Meanwhile, however, other research demonstrates that both
types of microorganisms produce compounds that prevent the other from
metabolizing food --- an interesting observation, by the way, as it could help to
identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}.
In the past, I've tried cultivating mushrooms and observed the mycelium
attempting to defend itself against the surrounding bacteria; both types of

9
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@@ -7,12 +7,3 @@
object-fit: contain;
width: auto;
}
.float {
max-width: 100%;
}
.float img {
max-width: 100% !important;
height: auto;
object-fit: contain;
width: auto;
}

21
book/book.tex
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@@ -18,8 +18,9 @@
\ifdefined\HCode\else\tableofcontents\fi
}
\input{intro/foreword}
\input{intro/preface}
\input{intro/acknowledgments}
\input{intro/acknowledgements}
\mainmatter
@@ -27,35 +28,45 @@
\input{basics/how-sourdough-works}
\chapter{Making a sourdough starter}
\input{sourdough-starter/sourdough-starter}
\chapter{Sourdough starter types}
\input{sourdough-starter/sourdough-starter-types}
\chapter{Flour types}
\input{flour-types/flour-types}
\chapter{Bread types}
\input{bread-types/bread-types}
\chapter{Wheat sourdough}%
\label{chapter:wheat-sourdough}
\input{wheat-sourdough/wheat-sourdough}
\chapter{Non wheat sourdough}%
\label{chapter:non-wheat-sourdough}
\input{non-wheat-sourdough/non-wheat-sourdough}
\input{mix-ins/mix-ins.tex}
% \input{mix-ins/mix-ins.tex}
\chapter{Baking}%
\label{chapter:baking}
\input{baking/baking}
\chapter{Storing bread}%
\label{chapter:storing-bread}
\input{storing-bread/storing-bread}
\chapter{Troubleshooting}
\input{troubleshooting/misc}
\backmatter
\input{glossary/glossary}
\printbibliography
{%
\hypersetup{hidelinks}
\listofflowcharts
\listoftables
\listoffigures
}
\printbibliography
\end{document}

1
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book.mk4

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\def\isaccessible{1}
\input{book.tex}
% We have to use a symlink to book.tex to prevent tex4ebook to load book.ht4
% before loading any other package and create conflicts
\input{sourdough_book.tex}

448
book/bread-types/bread-types.tex
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@@ -1,251 +1,53 @@
\chapter{Bread types}%
\label{ch:bread-types}
\begin{quoting}
In this chapter you will learn about different bread types and their
advantages and disadvantages. You can also find very simple recipes for
flatbread and pan loaf. The former is probably the most accessible, least
effort type of bread you can make, while the latter is a little more involved.
Free standing bread has its own chapter, due to its increased complexity.
advantages and disadvantages. At the end of this chapter you can find a very
simple flatbread recipe. This is probably the most accessible, least effort
type of bread you can make. If you are a busy person and/or don't have an
oven, this might be exactly the type of bread you should consider.
\end{quoting}
\section{Introduction}%
\label{sec:intro}
In this section we classify bread by its baking techniques. The appearance and
taste will of course be different, but you can get excellent bread with each
of them. Some breads will require investment and technique, as depicted in
Table~\ref{tab:bread-types-comparison}. Flatbread is probably the most
accessible, least effort type of bread you can make. If you are a busy person
and/or don’t have an oven, this might be exactly the type of bread you should
consider.
\begin{table}[!htb]
\centering
\begin{center}
\input{tables/table-overview-bread-types.tex}
\caption[Different bread types]{An overview of different bread types
and their respective complexity.}%
\label{tab:bread-types-comparison}
\end{center}
\end{table}
\section{Flatbread}%
\label{sec:flatbread}
\section{Flatbread}
Flatbread is probably the simplest sourdough bread to make.
To make a flatbread no oven is required; all you need is a stove.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{flat-breads-selection}
\caption[Flatbread selection with different flours]{An assorted selection of
different flatbreads made with sourdough. From left to right:
Wheat~tortilla, rye, spelt and corn.}%
\includegraphics[width=\textwidth]{sourdough-stove}
\caption[Einkorn done on open fire]{An einkorn flatbread made directly over
fire. This is part of a video where I~was trying to reproduce sourdough
recipes of our ancestors. I~called the recipe ``cave bread''. Some
viewers pointed out that probably not all our ancestors lived in caves.}
\end{figure}
This type of bread is super simple to make as you can skip
a lot of the technique that is normally required to make wheat doughs.
The flatbread can be made with all kinds of flours. You can even use
a lot of the technique that is normally required. The flatbread
can be made with all kinds of flours. You can even use
flour without gluten, such as corn or rice flour, to make the
dough. To make the flatbread a little more fluffy, you
can use a little bit of wheat flour. The developing gluten
will trap the gases. During baking, these gases will
will trap the gasses. During baking, these gasses will
inflate the dough.
Another trick to improve the texture of the flatbread is to
make a very wet dough. A lot of the water will evaporate
during the baking process and thus make the bread fluffier.
If your water content is very high, it will produce a
pancake-like consistency, as you can see in
Table~\ref{tab:flat-bread-ingredients}
pancake-like consistency.
\begin{table}[!htb]
\centering
\input{tables/table-flat-bread-pancake-recipe.tex}
\caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person.
Multiply the ingredients to increase portion size. Refer to the
Section~\ref{sec:bakers-math}
``\nameref{sec:bakers-math}'' to learn how to understand and
use the percentages properly.}%
\label{tab:flat-bread-ingredients}
\end{table}
Refer to Section~\ref{section:flat-bread-recipe}~``\nameref{section:flat-bread-recipe}''
to see a full recipe including the process of making such a flatbread.
For a full recipe including the process of making such a flatbread, refer to
Subsection~\ref{subsec:flat-bread-recipe}
\subsection{Flatbread framework}%
\label{subsec:flat-bread-framework}
As explained above, if you are just getting started, making a flatbread is the
easiest way to start making great bread at home. With just a
few steps, you can stop buying bread forever. This works with
any flour, including gluten-free options.
\begin{flowchart}[!htb]
\centering
\input{figures/fig-process-flat-bread.tex}
\caption[The process to make a sourdough flatbread]{The process of making a flatbread is very
simple, requiring very little effort. This type of bread is especially
handy for busy bakers.}%
\label{fig:flat-bread-process}
\end{flowchart}
This is my go-to recipe that I~use to make bread whenever
I~have little time or when I~am abroad. You can choose
between two options:
%
\begin{enumerate}
\item A flatbread similar to a roti or naan bread
\item Sourdough pancakes.
\end{enumerate}
To get started prepare your sourdough starter. If it has not been used for a very
long time, consider giving it another feed. To do so, simply take \qty{1}{\gram} of your
existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water.
If you do this in the morning, your sourdough starter will be ready in the evening. The
warmer it is, the sooner it will be ready, consider
using warm water if it is very cold where you live.
\begin{figure}[htb!]
\centering
\includegraphics[width=1.0\textwidth]{flat-bread-wheat}
\caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
dough is drier at around \qty{60}{\percent} hydration. The drier dough
is a little harder to mix. As wheat contains more gluten, the dough
puffs up during the baking process.}
\end{figure}
This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
the perfect quantity to make a dough for one person. In case you want to make more
bread, simply multiply the quantities shown in
Table~\ref{tab:flat-bread-ingredients}.
Then in the evening simply mix the ingredients as shown in the table. Your dough
is going to be ready in the morning. It's typically ready after 6--12~hours. If
you use more sourdough starter it will be ready faster, conversely it will take
longer if you use less. Try to aim for a fermentation time of 8--12~hours as
by using your dough too soon, the flavor might not be as good. By using your
dough later it might become a little more sour. The best option is to
experiment and see what you personally like the most.
After mixing the ingredients together cover the container, this prevents the
dough from drying out and makes
sure no fruit flies get access. A transparent container will be helpful
when getting started. You can observe the dough more easily and see when
it is ready.
\begin{figure}[htb]
\centering
\includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
\caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
made using teff flour. The image has been provided by Charliefleurene
via Wikipedia.}
\end{figure}
If you used the flatbread option with less water, look at the size increase
of your dough. It should have increased at least \qty{50}{\percent} in size.
Also look out for bubbles on the sides of your container.
When using the pancake recipe, look out for bubbles on the surface of your dough.
In both cases use your nose to check the scent of your dough. Depending
on your sourdough starter's microbiome your dough will have
dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying
on the smell of your dough is the best way to judge whether your
dough is ready or not. Timings are not reliable as they
depend on your starter and the temperature. If your dough
is ready too soon, you can now move it directly to the fridge and bake
it at a later, more convenient time. The low temperature will halt the fermentation
process\footnote{There are some exceptions. In some rare cases your starter
might also work at lower temperatures. You might have cultivated microbes that work best at
low temperatures. Nevertheless, fermentation
is always slower the colder it gets. A fridge really helps to preserve the state
of your dough.}
and your dough will last for several days. The longer you wait, the more sour the
bread is going to be. The fridge is a great option in case you want to
take the dough with you when visiting friends. People are going
to love you for the freshly baked flatbreads or pancakes. If you dare,
you can also taste a little bit of your raw uncooked dough. It is likely
going to taste relatively sour. I~do this frequently to better evaluate the
state of my doughs.
\begin{figure}[!htb]
\centering
\includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
\caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
The pockets come from evaporated water and \ch{CO2} created by the
microbes. The image has been provided by Łukasz Nowak via Wikipedia.}
\end{figure}
If you are feeling lazy or don't have time, you could also use older sourdough starter
to make the dough directly without any prior starter feedings. Your sourdough starter
is going to regrow inside your dough. Remember that the
final bread might be a bit more on the sour side as the balance of yeast to
bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients}
I~recommended using around \qtyrange{5}{20}{\percent}
of sourdough starter based on the flour to make the dough. If you were to follow
this approach, just use around \qty{1}{\percent} and make the dough directly.
The dough is probably going to be ready 24~hours later, depending on the temperature.
If you want to make sweet pancakes, add some sugar and optional eggs to your dough
now. A good quantity of eggs is around one~egg per \qty{100}{\gram} of flour.
Stir your dough a little bit and it will be ready to be used. You'll
have delicious sweet savory pancakes, the perfect combination. By
adding the sugar now, you make sure that the microbes don't have
enough time to fully ferment it. If you had added the sugar
earlier, no sweet flavor would be left 12~hours later.
To bake your dough heat your stove to medium temperature. Add a little bit of
oil to the pan. This helps with heat distribution and ensures even cooking.
With a spatula or a spoon place your dough in the pan. If your dough
was sitting in the fridge, bake it directly. There is no need to wait for your
dough to come to room temperature. If you have a lid,
place it on your pan. The lid helps to cook your dough from the top.
The evaporating water will circulate and heat up the dough's surface. When
making a flatbread, make the dough around \qty{1}{\cm} thick. When using the
pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
like.
\begin{figure}[htb]
\centering
\includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
\caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
a wheat based dough. To make the dough fluffier use more water or
consider adding more wheat to the mix of your dough.}
\end{figure}
After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
time from the other side. Depending on what you like, you can wait a little
longer to allow the bread to become a bit charred. The longer you
bake your bread, the more of the acidity is going to evaporate. If your
dough is a bit more on the sour side, you can use this trick to balance
out the acidity. This really depends on which flavor you are looking for.
When making a flatbread I~recommend wrapping the baked flatbreads in a kitchen
towel. This way more of the evaporating humidity stays inside of your bread,
making sure your flatbreads stay nice and fluffy for a longer period after the
bake. A similar strategy is used when making corn tortillas.
You can safely store the baked flatbreads or pancakes in your fridge
for weeks. When storing make sure to store them in an airtight plastic bag so that
they do not dry out. If they dry out, spray them with some water and toast them.
They will be almost as good as when they were freshly baked.
Keep a little bit of your unbaked dough. You can use it to make the next
batch of bread or pancakes for the next day. If you want to bake a few days later, add
a little bit of water and flour and store this mixture in your fridge
for as long as you like\footnote{The starter will stay good for months. If you expect to
leave it longer, consider drying a little bit of your sourdough starter.}.
\subsection{Simple flatbread recipe}%
\label{subsec:flat-bread-recipe}
By following the steps outlined in this section,
you'll be introduced to a versatile bread that's perfect for a myriad of
culinary applications. Whether you're scooping up a savory dip,
wrapping a flavorful filling, or simply enjoying a piece with a drizzle
of olive oil, these flatbreads are sure to impress.
\input{recipes/flat-bread.tex}
\section{Loaf pan bread}%
\label{sec:loaf-pan-bread}
\section{Loaf pan bread}
Loaf pan bread is made using the help of a special loaf pan
or loaf tin. The edges of the pan provide additional support
@@ -291,9 +93,10 @@ evaporating moisture will stay inside.
A good trick to make excellent loaf pan bread is to make a very
sticky dough. You can opt for a hydration of \qtyrange{90}{100}{\percent}, almost
resembling a default sourdough starter. Just like with flatbread,
the high humidity helps to make a more airy, fluffy crumb. The bread will
also be a bit chewier. This type of bread made with rye is my family's favorite
style of bread. The hearty rye flavor paired with the sticky consistency really
the high humidity helps to make a more airy, fluffy crumb. At
the same time the bread will be a bit chewier. This
type of bread made with rye is my family's favorite style of bread.
The hearty rye flavor paired with the sticky consistency really
makes an excellent sandwich bread.
To improve the structure you can also consider using around \qty{50}{\percent}
@@ -323,19 +126,23 @@ baking vessels in your oven. To make a freestanding loaf more steps
and tools are required.
\begin{figure}[!htb]
\centering
\begin{center}
\includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
\caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note
the incision known as an \emph{ear} and the oven spring clearly
distinguish this type of bread from flatbread and loaf pan bread.}
\end{center}
\end{figure}
When using wheat, make sure to mix your dough enough to develop a gluten network.
Allow the dough to reach a certain size increase during the fermentation.
Afterward, divide and pre-shape the dough into the desired visual shape you
would like. Each shape requires a different technique. Sometimes achieving
the right shape can be challenging. Making a baguette, for instance,
requires performing more steps. Mastering this technique takes several attempts.
Normally you mix your dough. When using wheat you make sure
that you mix enough to develop a gluten network.
You allow the dough to reach
a certain size increase during the fermentation. Afterwards you divide and pre-shape
the dough into the desired visual shape that you like.
Each shape requires a different technique. Sometimes achieving
exactly the right shape can be challenging. Making a baguette,
for instance, requires you to perform more steps. Mastering this
technique takes several attempts.
Once the dough is shaped, it is proofed again for a certain
period of time. Once the dough is ready, a sharp tool such
@@ -347,5 +154,186 @@ performed perfectly, without mistakes.
But after baking you will be rewarded with a beautiful bread
with great taste and consistency.
There is a dedicated recipe and tutorial for this type of bread in the
\nameref{ch:wheat-sourdough} chapter.
There is a fully dedicated recipe and tutorial
for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter.
\section{Simple flatbread recipe}%
\label{section:flat-bread-recipe}
If you are just getting started, making a flatbread is the
easiest way to start making great bread at home. With just a
few steps, you can stop buying bread forever. This works with
any flour, including gluten-free options.
\begin{flowchart}[!htb]
\begin{center}
\input{figures/fig-process-flat-bread.tex}
\caption[Flat bread process]{The process of making a flatbread is very
simple, requiring very little effort. This type of bread is especially
handy for busy bakers.}%
\label{fig:flat-bread-process}
\end{center}
\end{flowchart}
This is my go-to recipe that I~use to make bread whenever
I~have little time or when I~am abroad. You can choose
between two options:
%
\begin{enumerate}
\item A flatbread similar to a roti or naan bread
\item sourdough pancakes.
\end{enumerate}
\begin{table}[!htb]
\begin{center}
\input{tables/table-flat-bread-pancake-recipe.tex}
\caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person.
Multiply the ingredients to increase portion size. Refer to the
Section~\ref{section:bakers-math}
``\nameref{section:bakers-math}'' to learn how to understand and
use the percentages properly.}%
\label{tab:flat-bread-ingredients}
\end{center}
\end{table}
To get started prepare your sourdough starter. If it has not been used for a very
long time, consider giving it another feed. To do so simply take \qty{1}{\gram} of your
existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water.
If you do this in the morning, your sourdough starter will be ready in the evening. The
warmer it is, the sooner it will be ready. If it is very cold where you live, consider
using warm water.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{flat-bread-wheat}
\caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
dough is drier at around \qty{60}{\percent} hydration. The drier dough
is a little harder to mix. As wheat contains more gluten, the dough
puffs up during the baking process.}
\end{center}
\end{figure}
This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
the perfect quantity to make a dough for one person. In case you want to make more
bread, simply multiply the quantities shown in
Table~\ref{tab:flat-bread-ingredients}.
Then in the evening simply mix the ingredients as shown in the table. Your dough
is going to be ready in the morning. It's typically ready after 6--12~hours. If
you use more sourdough starter, it will be ready faster. If you use less it will take
longer. Try to aim for a fermentation time of 8--12~hours. If you use
your dough too soon, the flavor might not be as good. If you use it later
your dough might be a little more sour. The best option is to experiment
and see what you personally like the most.
After mixing the ingredients together, cover the container in which
you made the dough. This prevents the dough from drying out and makes
sure no fruit flies get access. A transparent container will be helpful
when getting started. You can observe the dough more easily and see when
it is ready.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
\caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
made using teff flour. The image has been provided by Charliefleurene
via Wikipedia.}
\end{center}
\end{figure}
If you used the flatbread option with less water, look at the size increase
of your dough. The dough should have increased at least \qty{50}{\percent} in size.
Also look out for bubbles on the sides of your container.
When using the pancake recipe, look out for bubbles on the surface of your dough.
In both cases use your nose to check the scent of your dough. Depending
on your sourdough starter's microbiome your dough will have
dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying
on the smell of your dough is the best way to judge whether your
dough is ready or not. Timings are not reliable as they
depend on your starter and the temperature. If your dough
is ready too soon, you can now move it directly to the fridge and bake
it at a later, more convenient time. The low temperature will halt the fermentation
process\footnote{There are some exceptions. In some rare cases your starter
might also work at lower temperatures. You might have cultivated microbes that work best at
low temperatures. Nevertheless, fermentation
is always slower the colder it gets. A fridge really helps to preserve the state
of your dough.}.
and your dough will last for several days. The longer you wait, the more sour the
bread is going to be. The fridge is a great option in case you want to
take the dough with you when visiting friends. People are going
to love you for the freshly baked flatbreads or pancakes. If you dare,
you can also taste a little bit of your raw uncooked dough. It is likely
going to taste relatively sour. I~do this frequently to better evaluate the
state of my doughs.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
\caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
The pockets come from evaporated water and \ch{CO2} created by the
microbes. The image has been provided by Lukasz Nowak via Wikipedia.}
\end{center}
\end{figure}
If you are feeling lazy or don't have time, you could also use older sourdough starter
to make the dough directly without any prior starter feedings. Your sourdough starter
is going to regrow inside your dough. The
final bread might be a bit more on the sour side as the balance of yeast to
bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients}
I~recommended using around \qtyrange{5}{20}{\percent}
of sourdough starter based on the flour to make the dough. If you were to follow
this approach, just use around \qty{1}{\percent} and make the dough directly.
The dough is probably going to be ready 24~hours later, depending on the temperature.
If you want to make sweet pancakes, add some sugar and optional eggs to your dough
now. A good quantity of eggs is around 1 egg per \qty{100}{\gram} of flour.
Stir your dough a little bit and it will be ready to be used. You'll
have delicious sweet savory pancakes, the perfect combination. By
adding the sugar now, you make sure that the microbes don't have
enough time to fully ferment it. If you had added the sugar
earlier, no sweet flavor would be left 12~hours later.
To bake your dough heat your stove to medium temperature. Add a little bit of
oil to the pan. This helps with heat distribution and ensures even cooking.
With a spatula or a spoon place your dough in the pan. If your dough
was sitting in the fridge, bake it directly. There is no need to wait for your
dough to come to room temperature. If you have a lid,
place it on your pan. The lid helps to cook your dough from the top.
The evaporating water will circulate and heat up the dough's surface. When
making a flatbread, make the dough around \qty{1}{\cm} thick. When using the
pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
like.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
\caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
a wheat based dough. To make the dough fluffier use more water or
consider adding more wheat to the mix of your dough.}
\end{center}
\end{figure}
After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
time from the other side. Depending on what you like, you can wait a little
longer to allow the bread to become a bit charred. The longer you
bake your bread, the more of the acidity is going to evaporate. If your
dough is a bit more on the sour side, you can use this trick to balance
out the acidity. This really depends on which flavor you are looking for.
When making a flatbread I~recommend wrapping the baked flatbreads
in a kitchen towel. This way more of the evaporating humidity
stays inside of your bread. This makes sure your flatbreads stay
nice and fluffy for a longer period after the bake. A similar strategy is
used when making corn tortillas.
You can safely store the baked flatbreads or pancakes in your fridge
for weeks. When storing make sure to store them in an airtight plastic bag so that
they do not dry out.
Keep a little bit of your unbaked dough. You can use it to make the next
batch of bread or pancakes for the next day. If you want to bake a few days later, add
a little bit of water and flour and store this mixture in your fridge
for as long as you like\footnote{The starter will stay good for months. If you expect to
leave it longer, consider drying a little bit of your sourdough starter.}.

31
book/figures/fig-baking-process.tex
View File

@@ -1,22 +1,23 @@
\begin{tikzpicture}[node distance = 4cm, auto]
\node [start] (heat_oven) {Heat oven to \qty{230}{\degreeCelsius} (\qty{446}{\degF}) for 30~minutes};
\node [block, right of=heat_oven] (score_dough) {Score your dough};
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (heat_oven) {Heat oven to 230°C (446°F) for 30~minutes};
\node [block, right of=heat_oven, node distance=3cm] (score_dough) {Score your dough};
\node [decision, right of=score_dough, node distance=4cm] (decide_steam) {Choose your steaming method};
\node [block, below of=decide_steam, node distance=3.5cm] (dutch_oven) {Dutch oven};
\node [block, left of=dutch_oven] (inverted_tray_method) {Inverted tray method};
\node [block, right of=dutch_oven] (steam_injection) {Steam injection oven};
\node [block, below of=dutch_oven, node distance=3cm] (bake_30) {Bake dough for 30~minutes with steam};
\node [block, below of=bake_30, node distance=3cm] (remove_steam) {Remove source of steam};
\node [success, right of=remove_steam] (finish_baking) {Stop baking 10--30~minutes later depending on crust preference};
\node [block, below of=heat_oven, node distance=4cm] (inverted_tray_method) {Inverted tray method};
\node [block, right of=inverted_tray_method, node distance=3cm] (dutch_oven) {Dutch oven};
\node [block, right of=dutch_oven, node distance=3cm] (steam_injection) {Steam injection oven};
\node [block, below of=inverted_tray_method, node distance=3cm] (bake_30) {Bake dough for 30~minutes with steam};
\node [block, right of=bake_30, node distance=3cm] (remove_steam) {Remove source of steam};
\node [block, right of=remove_steam, node distance=3cm] (build_crust) {Build the crust};
\node [success, right of=build_crust, node distance=3cm] (finish_baking) {Stop baking 10--30~minutes later depending on crust preference};
\path [line] (heat_oven) -- (score_dough);
\path [line] (score_dough) -- (decide_steam);
\path [line] (decide_steam) -- (inverted_tray_method.north east);
\path [line] (decide_steam) -- (inverted_tray_method);
\path [line] (decide_steam) -- (dutch_oven);
\path [line] (decide_steam) -- (steam_injection.north west);
\path [line] (steam_injection.south west) -- (bake_30.north east);
\path [line] (inverted_tray_method.south east) -- (bake_30.north west);
\path [line] (decide_steam) -- (steam_injection);
\path [line] (steam_injection) -- (bake_30);
\path [line] (inverted_tray_method) -- (bake_30);
\path [line] (dutch_oven) -- (bake_30);
\path [line] (bake_30) -- (remove_steam);
\path [line] (remove_steam) -- (finish_baking);
\draw[BC, decoration=mirror] (remove_steam.south west) ++(0, -0.3) -- node[below=1em]{Building crust}(finish_baking.south east);
\path [line] (remove_steam) -- (build_crust);
\path [line] (build_crust) -- (finish_baking);
\end{tikzpicture}

31
book/figures/fig-bulk-fermentation.tex
View File

@@ -1,29 +1,26 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (init) {Bulk fermentation};
\node [block, right of=init, node distance=4cm] (check_dough) {Check the dough};
\node [block, right of=init] (check_dough) {Check the dough};
\node [block, right of=check_dough, node distance=4cm] (size_increase) {Check dough size increase};
\node [block, below of=size_increase, node distance=2cm] (ph_value) {Check dough pH value};
\node [block, below of=ph_value, node distance=2cm] (smell) {Check dough smell};
\node [decision, right of=size_increase, node distance=4cm] (dough_ready) {Dough ready?};
\node [success] at(dough_ready |- smell) (divide_preshape) {Divide and preshape};
\node [decision, above of=size_increase] (dough_flattened) {Dough flattened out?};
\node [block, above of=check_dough] (wait_60_minutes) {Wait\\ 60~minutes};
\node [block, above of=wait_60_minutes] (stretch_fold) {Stretch and fold};
\node [decision, right of=ph_value, node distance=4cm] (dough_ready) {Dough ready?};
\node [success, below of=dough_ready] (divide_preshape) {Divide and preshape};
\node [decision, below of=smell] (dough_flattened) {Dough flattened out?};
\node [block, below of=check_dough, node distance=3cm] (wait_60_minutes) {Wait\\ 60~minutes};
\node [block, below of=wait_60_minutes, node distance=4cm] (stretch_fold) {Stretch and fold};
\path [line] (init) -- (check_dough);
\path [line] (check_dough) -- (size_increase);
% Tricks not to get double lines
\path [line] (check_dough) ++(2, -2) -- node{or} (ph_value);
\path [line] (check_dough) ++(2, 0) -- node{} ++(0, -4) -- node{or} (smell);
\path [line] (check_dough) ++(2, -4) -- node{or} (smell);
\path [line] (check_dough) -- node{or} (ph_value);
\path [line] (check_dough) -- node{or} (smell);
\path [line] (size_increase) -- (dough_ready);
% Same tricks not to get double lines and also we do _not_ want arrows
\path [draw, thick] (ph_value) -- node{} ++(2, 0);
\path [draw, thick] (smell) -| node{} ++(2, 4);
\path [line] (dough_ready) -- node{Yes} (divide_preshape);
\path [line] (dough_ready) |- node[right=3pt]{No} (dough_flattened);
\path [line] (dough_flattened) |- node[right=3pt]{Yes} (stretch_fold);
\path [line] (dough_flattened) -- node{No} (wait_60_minutes);
\path [line] (ph_value) -- (dough_ready);
\path [line] (smell) -- (dough_ready);
\path [line] (dough_ready) -- node{yes} (divide_preshape);
\path [line] (dough_ready) -- node{no} (dough_flattened);
\path [line] (dough_flattened) -- node{yes} (stretch_fold);
\path [line] (dough_flattened) -- node{no} (wait_60_minutes);
\path [line] (stretch_fold) -- (wait_60_minutes);
\path [line] (wait_60_minutes) -- (check_dough);
\end{tikzpicture}

4
book/figures/fig-dividing-preshaping.tex
View File

@@ -2,8 +2,8 @@
\node [start] (init) {Dividing required?};
\node [decision, right of=init, node distance=5cm] (more_than_one_loaf) {More than 1 loaf?};
\node [success, right of=more_than_one_loaf, node distance=5cm] (yes) {Yes};
\node [success, below of=yes] (no) {No};
\node [success, below of=yes, node distance=3cm] (no) {No};
\path [line] (init) -- (more_than_one_loaf);
\path [line] (more_than_one_loaf) -- (yes);
\path [line] (more_than_one_loaf.south) -- node{} ++(0, -1) |- (no);
\path [line] (more_than_one_loaf) -- (no);
\end{tikzpicture}

33
book/figures/fig-dutch-oven-process.tex
View File

@@ -1,19 +1,20 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (heat_oven) {Preheat DO to \qty{230}{\degreeCelsius} (\qty{446}{\degF}) for 30~minutes};
\node [start] (heat_oven) {Preheat DO to 230°C (446°F) for 30~minutes};
\node [block, right of=heat_oven] (remove_oven) {Remove DO from oven };
\node [block, right of=remove_oven] (open_load_dough) {Open DO \& load your dough};
\node [block, right of=open_load_dough] (score) {Score your dough};
\node [block, right of=score] (spritz) {Spritz dough with water};
\node [block, below of=spritz] (close) {Close DO};
\node [block, left of=close] (back_oven) {Place DO back in oven};
\node [block, left of=back_oven] (bake) {Bake 30~minutes at \qty{230}{\degreeCelsius} (\qty{446}{\degF})};
\node [decision, below right= 5cm and -1 cm of heat_oven] (is_ready_check)
{Core temperature \qty{92}{\degreeCelsius} (\qty{197}{\degF})?};
\node [block, below of=is_ready_check, node distance=4cm] (wait_5_minutes) {Wait\\ 5 minutes};
\node [block, left of=back_oven] (bake) {Bake 30~minutes at 230°C (446°F)};
\node [block, below of=heat_oven] (wait_5_minutes) {Wait\\ 5 minutes};
\node [decision, below of=wait_5_minutes, node distance=4cm] (is_ready_check) {Core temperature 92°C (197°F)?};
\node [block, right of=is_ready_check, node distance=4cm] (remove_do_lid) {Remove DO lid};
\node [decision, right of=remove_do_lid, node distance=3.5cm] (dark_enough_decision) {Crust color dark enough?};
\node [success, below of=dark_enough_decision, node distance=4cm] (finish_baking) {Bread is finished};
\node [block, right of=dark_enough_decision, node distance=3.5cm] (bake_5_more_minutes) {Bake another 5~minutes};
\node [block, right of=wait_5_minutes] (test_temperature_again) {Test core temperature again};
\node [decision, right of=remove_do_lid, node distance=4cm] (dark_enough_decision) {Crust color dark enough?};
\node [success, below of=dark_enough_decision] (finish_baking) {Bread is finished};
\node [block, below of=close] (test_crust_again) {Test crust color again};
\node [block, below of=test_crust_again] (bake_5_more_minutes) {Bake another 5~minutes};
\path [line] (heat_oven) -- (remove_oven);
\path [line] (remove_oven) -- (open_load_dough);
\path [line] (open_load_dough) -- (score);
@@ -21,12 +22,14 @@
\path [line] (spritz) -- (close);
\path [line] (close) -- (back_oven);
\path [line] (back_oven) -- (bake);
\path [line] (bake.west) -- node{} ++(-2, 0) -| (is_ready_check.north);
\path [line] (is_ready_check) -- node{Yes} (remove_do_lid);
\path [line] (is_ready_check) -- node{No} (wait_5_minutes);
\path [line] (wait_5_minutes.west) -- node{} ++(-1.5, 0) |- (is_ready_check.west);
\path [line] (bake) -- (is_ready_check);
\path [line] (is_ready_check) -- node{yes} (remove_do_lid);
\path [line] (is_ready_check) -- node{no} (wait_5_minutes);
\path [line] (wait_5_minutes) -- (test_temperature_again);
\path [line] (test_temperature_again) -- (is_ready_check);
\path [line] (remove_do_lid) -- (dark_enough_decision);
\path [line] (dark_enough_decision) -- node{Yes} (finish_baking);
\path [line] (dark_enough_decision) -- node{No} (bake_5_more_minutes);
\path [line] (bake_5_more_minutes.east) -- node{} ++(1, 0) -- node{} ++(0, 2.3) -| (dark_enough_decision.north);
\path [line] (dark_enough_decision) -- node{yes} (finish_baking);
\path [line] (dark_enough_decision) -- node{no} (bake_5_more_minutes);
\path [line] (bake_5_more_minutes) -- (test_crust_again);
\path [line] (test_crust_again) -- (dark_enough_decision);
\end{tikzpicture}

42
book/figures/fig-kneading-process.tex
View File

@@ -1,26 +1,26 @@
\begin{tikzpicture}[node distance = 4cm, auto]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (init) {Homogenize recipe ingredients};
\node [block, right of=init] (wait1) {Wait\\15~minutes};
\node [block, right of=init, node distance=3cm] (wait1) {Wait\\15~minutes};
\path [line] (init) -- (wait1);
\node [block, right of=wait1] (knead) {Knead 5~minutes};
\path [line] (wait1) -- (knead);
\node [block, right of=knead] (wait2) {Wait\\15~minutes};
\path [line] (knead) -- (wait2);
\node [decision, below of=wait2, node distance=4cm] (windowpane_test) {Window-pane?};
\node [block, right of=wait1, node distance=3cm] (knead1) {Knead 5~minutes};
\path [line] (wait1) -- (knead1);
\node [block, right of=knead1, node distance=3cm] (wait2) {Wait\\15~minutes};
\path [line] (knead1) -- (wait2);
\node [decision, below of=wait2, node distance=3cm] (windowpane_test) {Window-pane?};
\path [line] (wait2) -- (windowpane_test);
\path [line] (windowpane_test.east) -- node{No} ++(1, 0) -- node{} ++(0, 5.7) -| (knead.north);
\node [decision] at (windowpane_test -| knead) (more_water) {Bassinage for more water?};
\path [line] (windowpane_test) -- node{Yes} (more_water);
\node [block] at (wait1 |- more_water) (add_water) {Add water};
\path [line] (more_water) -- node{Yes} (add_water);
\path [line] (add_water.north east) -- (knead.south west);
\node [decision, below of=more_water, node distance=4.5cm] (dough_sample) {Aliquot sample?};
\path [line] (more_water) -- node{No} (dough_sample);
\node [block] at (dough_sample -| wait2) (dough_ball) {Make round dough ball};
\path [line] (dough_sample) -- node{No} (dough_ball);
\node [block, below of=dough_sample] (extract_sample) {Extract sample};
\path [line] (dough_sample) -- node{Yes} (extract_sample);
\path [line] (extract_sample.north east) -- (dough_ball.south west);
\node [success, below of=dough_ball] (begin_bulk) {Begin bulk fermentation};
\path [line] (windowpane_test) -- node{no} (knead1);
\node [decision, left of=windowpane_test, node distance=4.5cm] (more_water) {Bassinage for more water?};
\path [line] (windowpane_test) -- node{yes} (more_water);
\node [block, left of=more_water, node distance=4.5cm] (add_water) {Add water};
\path [line] (more_water) -- node{yes} (add_water);
\path [line] (add_water) -- (knead1);
\node [decision, below of=more_water, node distance=3.5cm] (dough_sample) {Aliquot sample?};
\path [line] (more_water) -- node{no} (dough_sample);
\node [block, right of=dough_sample, node distance=4.5cm] (dough_ball) {Make round dough ball};
\path [line] (dough_sample) -- node{no} (dough_ball);
\node [block, below of=dough_sample, node distance=3cm] (extract_sample) {Extract sample};
\path [line] (dough_sample) -- node{yes} (extract_sample);
\path [line] (extract_sample) -- (dough_ball);
\node [success, below of=dough_ball, node distance=3cm] (begin_bulk) {Begin bulk fermentation};
\path [line] (dough_ball) -- (begin_bulk);
\end{tikzpicture}

69
book/figures/fig-life-planet-sourdough-timeline.tex
View File

@@ -1,69 +0,0 @@
\begin{tikzpicture}
% Draw horizontal line
\draw[line width=1pt] (0,0) -- (\textwidth,0);
% Define the width of each segment
\pgfmathsetlengthmacro{\segmentwidth}{\textwidth/12}
% Draw lines for the events, higher up so that they don't overflow the text
% Placing the lines has been a bit manual work of trying different values
% Maritime bacteria.
\draw[line width=1pt] (2.8*\segmentwidth,1) -- (2.8*\segmentwidth,0.2);
% Eukaryotes
\draw[line width=1pt] (5.8*\segmentwidth,1.5) -- (5.8*\segmentwidth,0.2);
% First bacteria on land
\draw[line width=1pt] (9.1*\segmentwidth,-1.25) -- (9.1*\segmentwidth,-0.2);
% Maritime fungi ancestors
\draw[line width=1pt] (9.5*\segmentwidth,-2) -- (9.5*\segmentwidth,-0.2);
% Fungi on land
\draw[line width=1pt] (10.8*\segmentwidth,-2.75) -- (10.8*\segmentwidth,-0.2);
% Yeasts on land
\draw[line width=1pt] (11.1*\segmentwidth,-3.0) -- (11.1*\segmentwidth,-0.2);
% First dinosaurs
\draw[line width=1pt] (11.4*\segmentwidth,0.5) -- (11.4*\segmentwidth,0.2);
% Pangea begins to rift apart
\draw[line width=1pt] (11.6*\segmentwidth,1) -- (11.6*\segmentwidth,0.2);
% Dinosaur extinction
\draw[line width=1pt] (11.9*\segmentwidth,1.5) -- (11.9*\segmentwidth,0.2);
% Additional line for dinosaurs since it is so close
\draw[line width=1pt] (11.9*\segmentwidth,1.49) -- (11.70*\segmentwidth,1.85);
% Special lines for december events since they are so close together
\draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (12.0*\segmentwidth,0.2); % Main branch
\draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (11.75*\segmentwidth,2.5); % Branch to first humans
\draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (11.75*\segmentwidth,3.0); % Branch to Jordan
% Move Pasteur down a bit so the lines look like they cross
\draw[line width=1pt] (12.0*\segmentwidth,2.99) -- (11.75*\segmentwidth,3.5); % Branch to Pasteur
% Draw months and month separators
\foreach \i/\month in {0/Jan, 1/Feb, 2/Mar, 3/Apr, 4/May, 5/Jun, 6/Jul, 7/Aug, 8/Sep, 9/Oct, 10/Nov, 11/Dec} {
% Separators
\draw[line width=1pt] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
% Month names
\node[timeline_event, below] at ({(\i+0.5)*\segmentwidth},-0.1) {\month};
}
\draw[line width=1pt] (\textwidth,0.1) -- (\textwidth,-0.1);
% Full timeline width for billion years
\draw[stealth-stealth, line width=1pt] (0,-3.8) -- node[midway, timeline_timespan] {4.45 billion years} (\textwidth,-3.8);
% Indicator for the period of 3 months = 1.1 billion years
\draw[stealth-stealth, line width=1pt] (0,-1.0) -- node[midway, timeline_timespan] {1.11 billion years} ({\segmentwidth * 3},-1.0);
% Place events on the timeline with dates using the timeline_event style
% As a calculation I used (4.54 billion years / 12 months = 0.3785 billion years/month.
\node[timeline_event, above] at (2.5*\segmentwidth,1) {Mar 25:~First maritime bacteria and archae};
\node[timeline_event, above] at (4.50*\segmentwidth,1.5) {June 25:~First organisms with nuklei (eukaryotes)};
\node[timeline_event, above] at (7.8*\segmentwidth,-1.5) {Oct 4:~First bacteria on land};
\node[timeline_event, above] at (8.0*\segmentwidth,-2.25) {Oct 15:~First maritime ancestors of fungi};
\node[timeline_event, above] at (9.7*\segmentwidth,-2.75) {Nov 24:~Fungi on land};
\node[timeline_event, above] at (10.5*\segmentwidth,-3.25) {Dec 3:~Yeasts on land};
\node[timeline_event, above] at (10.2*\segmentwidth,0.5) {Dec 14:~First dinosaurs};
\node[timeline_event, above] at (9.8*\segmentwidth,1) {Dec 17:~Pangea begins to rift apart};
\node[timeline_event, above] at (10.15*\segmentwidth,1.5) {Dec 29:~Dinosaurs go extinct};
\node[timeline_event, above, anchor=east, align=right] at (11.75*\segmentwidth,2.5) {Dec 31:~First humans};
\node[timeline_event, above, anchor=east, align=right] at (11.75*\segmentwidth,3.0) {Dec 31:~Sourdough in Jordan (23:59:55)};
\node[timeline_event, above, anchor=east, align=right] at (11.75*\segmentwidth,3.5) {Dec 31:~Louis Pasteur isolated yeast (23:59:59)};
\end{tikzpicture}

28
book/figures/fig-liquid-starter-conversion.tex
View File

@@ -1,17 +1,19 @@
\begin{tikzpicture}[node distance = 5cm, auto]
\node [start] (init) {Take your regular or stiff starter};
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (init) {Make a regular or stiff starter};
\node [block, right of=init] (feed_new_ratio) {Mix \qty{1}{\gram} existing starter, \qty{5}{\gram} flour and \qty{25}{\gram} water};
\node [decision, below of=feed_new_ratio, node distance=5cm] (ready_signs) {Sour yogurty smell and bubbles visible on flour?};
\node [block, right of=ready_signs, node distance=4cm] (feed_again) {Feed again using 1:5:25 ratio};
\node [block, left of=ready_signs, node distance=5cm] (last_feed) {Feed one last time};
\node [success, below of=last_feed, node distance=4cm] (bread_dough) {Make bread dough};
\node [block, right of=feed_new_ratio] (next_day) {Wait\\ \qty{24}{\hour}};
\node [block, below of=init, node distance=4cm] (feed_again) {Feed again using 1:5:25 ratio};
\node [block, right of=next_day, node distance=5cm] (test) {Check starter readiness?};
\node [decision, below of=next_day, node distance=4cm] (ready_signs) {Sour yogurty smell and bubbles visible on flour?};
\node [block, below of=test, node distance=4cm] (last_feed) {Feed one last time};
\node [success, below of=last_feed, node distance=3cm] (bread_dough) {Make bread dough};
\path [line] (init) -- (feed_new_ratio);
\path [line] (feed_new_ratio) -- node{Wait \qty{24}{\hour}} (ready_signs);
\path [line] (feed_again) -- node[anchor=east] {} ++(2.2,0) |- (feed_new_ratio);
\path [line] (ready_signs) -- node{No} (feed_again);
\path [line] (ready_signs) -- node[above=2pt]{~Yes} (last_feed);
\path [line] (feed_new_ratio) -- (next_day);
\path [line] (feed_again) -- node{repeat 3 times} (feed_new_ratio);
\path [line] (next_day) -- node{after 3~days} (test);
\path [line] (next_day) -- (feed_again);
\path [line] (test) -- (ready_signs);
\path [line] (ready_signs) -- node{no} (feed_again);
\path [line] (ready_signs) -- node{yes} (last_feed);
\path [line] (last_feed) -- node{after \qtyrange{6}{12}{\hour}} (bread_dough);
\node [above of=feed_again, text width=5em, align=center, node distance=3cm] (repeat_text) {Repeat 3~times};
\draw [line] ($(repeat_text) +(0, 1 cm)$) arc (90:420:1cm);
\end{tikzpicture}

18
book/figures/fig-non-wheat-process.tex
View File

@@ -1,13 +1,13 @@
\begin{tikzpicture}[node distance = 3.8cm, auto]
\node [start] (init) {Mix \\ingredients};
\node [block, below of=init, node distance = 3cm] (bulk_ferment) {Bulk ferment};
\node [block, right of=init] (divide) {Divide};
\node [block] at (divide |- bulk_ferment) (shape) {Shape};
\node [block, right of=divide] (proof) {Proof};
\node [success] at (proof |- bulk_ferment) (bake) {Bake};
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (init) {Mix ingredients};
\node [block, below of=init, node distance=3cm] (bulk_ferment) {Bulk ferment};
\node [block, right of=init, node distance=3cm] (divide) {Divide};
\node [block, below of=divide, node distance=3cm] (shape) {Shape};
\node [block, right of=divide, node distance=3cm] (proof) {Proof};
\node [success, below of=proof, node distance=3cm] (bake) {Bake};
\path [line] (init) -- (bulk_ferment);
\path [line] (bulk_ferment.north east) -- (divide.south west);
\path [line] (bulk_ferment) -- (divide);
\path [line] (divide) -- (shape);
\path [line] (shape.north east) -- (proof.south west);
\path [line] (shape) -- (proof);
\path [line] (proof) -- (bake);
\end{tikzpicture}

26
book/figures/fig-proofing-process.tex
View File

@@ -1,20 +1,22 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [decision_start] (init) {Room temperature-proofing?};
\node [decision, right of=init, node distance=8cm] (retard_bake_decision) {Bake in less than \qty{10}{\hour} from now?};
\node [decision_start] (init) {Room temperature proofing?};
\node [decision, right of=init, node distance=9cm] (retard_bake_decision) {Bake in less than \qty{10}{\hour} from now?};
\node [block, below of=init, node distance=4cm] (poke) {Poke the dough};
\node [block, left of=poke] (wait_poke) {Wait\\ 15~minutes};
\node [decision, below of=poke] (dent_visible_decision) {Dent still visible after one~minute?};
\node [block, right of=poke, node distance=4cm] (wait_poke) {Wait\\ 15~minutes};
\node [decision, below of=poke, node distance=3cm] (dent_visible_decision) {Dent still visible after 1~minute?};
\node [success, right of=dent_visible_decision, node distance=4cm] (bake) {Score and bake};
\node [block] at (retard_bake_decision |- poke) (wait_retard) {Wait\\ 15~minutes};
\node [block] at (wait_retard |- bake) (retard) {Proof in fridge at \qty{4}{\degreeCelsius} (\qty{40}{\degF})};
\path [line] (init) -- node{Yes} (poke);
\path [line] (init) -- node{No} (retard_bake_decision);
\node [block, below of=retard_bake_decision, node distance=3cm] (wait_retard) {Wait\\ 15~minutes};
\node [block, below of=wait_retard, node distance=3cm] (retard) {Proof in fridge at 4°C (40°F)};
\node [block, right of=wait_retard, node distance=3cm] (move_to_fridge) {Move dough directly to fridge};
\path [line] (init) -- node{yes} (poke);
\path [line] (init) -- node{no} (retard_bake_decision);
\path [line] (poke) -- (dent_visible_decision);
\path [line] (dent_visible_decision) -- node{Yes} (bake);
\path [line] (dent_visible_decision.west) -- node{No} ++(-1.4, 0) -- node{} (wait_poke.south);
\path [line] (dent_visible_decision) -- node{yes} (bake);
\path [line] (dent_visible_decision) -- node{no} (wait_poke);
\path [line] (wait_poke) -- (poke);
\path [line] (retard_bake_decision) -- node{Yes} (wait_retard);
\path [line] (retard_bake_decision.east) -- node{No} ++(1, 0) |- node{} (retard.east);
\path [line] (retard_bake_decision) -- node{yes} (wait_retard);
\path [line] (retard_bake_decision) -- node{no} (move_to_fridge);
\path [line] (wait_retard) -- (retard);
\path [line] (move_to_fridge) -- (retard);
\path [line] (retard) -- (bake);
\end{tikzpicture}

16
book/figures/fig-shaping-process.tex
View File

@@ -1,15 +1,15 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (init) {Begin shaping};
\node [decision, right of=init, node distance=4cm] (overfermented_decision) {Dough overly sticky or dough tears?};
\node [decision, right of=init, node distance=5cm] (overfermented_decision) {Dough overly sticky or dough tears?};
\node [block, right of=overfermented_decision, node distance=4cm] (overfermented) {Your dough is likely overfermented};
\node [fail, right of=overfermented, node distance=4cm] (loafpan) {Move to loaf pan, short proof, then bake directly};
\node [block, below of=overfermented_decision, node distance=4cm] (shaping_technique) {Proceed with shaping technique};
\node [block, right of=shaping_technique] (flour) {Flour shaped dough};
\node [block, right of=flour] (banneton) {Place upside down in banneton};
\node [success, right of=banneton] (proof) {Begin proofing};
\node [fail, right of=overfermented, node distance=3cm] (loafpan) {Move to loaf pan, short proof, then bake directly};
\node [block, below of=init, node distance=4cm] (shaping_technique) {Proceed with shaping technique};
\node [block, right of=shaping_technique, node distance=3cm] (flour) {Flour shaped dough};
\node [block, right of=flour, node distance=3cm] (banneton) {Place upside down in banneton};
\node [success, right of=banneton, node distance=3cm] (proof) {Begin proofing};
\path [line] (init) -- (overfermented_decision);
\path [line] (overfermented_decision) -- node{Yes} (overfermented);
\path [line] (overfermented_decision) -- node{No} (shaping_technique);
\path [line] (overfermented_decision) -- node{yes} (overfermented);
\path [line] (overfermented_decision) -- node{no} (shaping_technique);
\path [line] (shaping_technique) -- (flour);
\path [line] (flour) -- (banneton);
\path [line] (banneton) -- (proof);

69
book/figures/fig-sourdough-history-timeline.tex
View File

@@ -1,69 +0,0 @@
\begin{tikzpicture}
\pgfmathsetlengthmacro{\timelinewidth}{(\textwidth-0.5cm)}
% Define the width of each segment
\pgfmathsetlengthmacro{\segmentwidth}{\timelinewidth/12}
% Draw horizontal lines
\draw[line width=1pt, color=hlorange] (0,0) -- (\timelinewidth/2,0);
\draw[line width=1pt] (\timelinewidth/2,0) -- (\timelinewidth/2 +1.5*\segmentwidth/3,0);
\draw[line width=1pt] (\timelinewidth/2 + 2*\segmentwidth/3,0) --(\timelinewidth, 0);
\draw[line width=1pt] (\timelinewidth/2+1.5*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+1.5*\segmentwidth/3+5, 0.2);
\draw[line width=1pt] (\timelinewidth/2+2*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+2*\segmentwidth/3+5, 0.2);
% Lines for periods
\draw[stealth-stealth, line width=1pt] (0,-3.7)
-- node[midway, timeline_timespan] {Historic breadmaking} ({\segmentwidth * 7.8},-3.7);
\draw[stealth-stealth, line width=1pt] ({\segmentwidth * 7.8},-3.7)
-- node[midway, timeline_timespan] {Modern bread} ({\segmentwidth * 12},-3.7);
% Regularly placed events, not in chronological order
% since should be placed on top of others on the timeline
% BC
\draw[line width=1pt] ({\segmentwidth*3},1.0) -- ({\segmentwidth*3},0.3)
node[at start, left, timeline_event] {6000~BC: First beer in Egypt};
\draw[line width=1pt] ({\segmentwidth*5.95},1.5) -- ({\segmentwidth*5.95},0.3)
node[at start, left, timeline_event] {70~BC:~First water mill};
% Sourdough in Jordan
\draw[line width=1pt] (0,-0.3) -- (0,-1.5);
\draw[line width=1pt] (0,-1.5) -- (0.25,-1.5);
\node[timeline_event, below, anchor=west] at (0.25,-1.5)
{\begin{tabular}{@{}l@{}l@{}}
\num{12000}~BC:&~Sourdough in Jordan\\
&~Cultivation of Einkorn\\
\end{tabular}};
% AD
\draw[line width=1pt] ({\segmentwidth*10.50},1.0) -- ({\segmentwidth*10.50},0.3)
node[at start, above, timeline_event] {\hspace{1.0cm}1950:~Modern Wheat};
\draw[line width=1pt] ({\segmentwidth*9.60},1.5) -- ({\segmentwidth*9.60},0.3)
node[at start, above, timeline_event] {1868:~Commercial yeast};
\draw[line width=1pt] ({\segmentwidth*7.8},2) -- ({\segmentwidth*7.8},0.3)
node[at start, above, timeline_event] {1680:~Discovery of microorganisms};
\draw[line width=1pt] ({\segmentwidth*8.80},-1.25) -- ({\segmentwidth*8.80},-0.3)
node[at start, left, timeline_event] {1785:~Steam mill};
\draw[line width=1pt] ({\segmentwidth*9.57},-1.75) -- ({\segmentwidth*9.57},-0.3)
node[at start, left, timeline_event] {1857:~Isolated Yeast};
\draw[line width=1pt] ({\segmentwidth*9.80},-2.25) -- ({\segmentwidth*9.80},-0.3)
node[at start, left, timeline_event] {1885:~Electrical mixer};
\draw[line width=1pt] ({\segmentwidth*11.20},-2.75) -- ({\segmentwidth*11.20},-0.3)
node[at start, left, timeline_event] {2020:~COVID-19 Pandemic};
% Indicators for period
% Draw millenary and century separators
\foreach \i/\century in {0/-12000, 1/-10000, 2/-8000, 3/-6000, 4/-4000, 5/-2000}{
% Separators
\draw[line width=1pt, color=hlorange] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
% Events for timeline
\node[timeline_event, below, text=hlorange] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
}
\foreach \i/\century in {6/0, 7/1600, 8/1700, 9/1800, 10/1900, 11/2000, 12/2100}{
% Separators
\draw[line width=1pt] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
% Events for timeline
\node[timeline_event, below] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
}
\end{tikzpicture}

16
book/figures/fig-starter-maintenance.tex
View File

@@ -4,8 +4,8 @@
\path [line] (init) -- (all_starter_used);
\node [block, right of=init, node distance=3cm] (use_dough) {Take \qty{10}{\gram} of your bread dough};
\node [block, right of=all_starter_used, node distance=3cm] (use_starter) {Take all but not more than \qty{10}{\gram} of your starter};
\path [line] (all_starter_used) -- node{Yes} (use_dough);
\path [line] (all_starter_used) -- node{No} (use_starter);
\path [line] (all_starter_used) -- node{yes} (use_dough);
\path [line] (all_starter_used) -- node{no} (use_starter);
\node [block, right of=use_dough, node distance=3cm] (feed_starter) {Feed using 1:5:5 ratio};
\path [line] (use_dough) -- (feed_starter);
\path [line] (use_starter) -- (feed_starter);
@@ -13,20 +13,20 @@
\path [line] (feed_starter) -- (bake_next_day_check);
\node [success, right of=bake_next_day_check, node distance=3.5cm]
(make_bread_dough) {Make bread dough again after \qtyrange{8}{12}{\hour}};
\path [line] (bake_next_day_check) -- node{Yes} (make_bread_dough);
\path [line] (bake_next_day_check) -- node{yes} (make_bread_dough);
\node [decision, right of=use_starter, node distance=3cm] (bake_next_week_check) {Baking in next 2 weeks?};
\node [block, right of=bake_next_week_check, node distance=3.5cm] (store_fridge) {Store starter in fridge at \qty{4}{\degreeCelsius} (\qty{40}{\degF})};
\path [line] (bake_next_week_check) -- node{Yes} (store_fridge);
\path [line] (bake_next_week_check) -- node{yes} (store_fridge);
\node [success, right of=store_fridge, node distance=3cm] (feed_after_fridge) {Feed again using 1:5:5 ratio \qtyrange{8}{12}{\hour} before making dough};
\path [line] (store_fridge) -- (feed_after_fridge);
\path [line] (bake_next_day_check) -- node{No} (bake_next_week_check);
\path [line] (bake_next_day_check) -- node{no} (bake_next_week_check);
\node [decision, below of=use_starter, node distance=3cm] (freezer_check) {Have a freezer?};
\path [line] (bake_next_week_check) -- (store_fridge);
\path [line] (bake_next_week_check) -- node{No} (freezer_check);
\path [line] (bake_next_week_check) -- node{no} (freezer_check);
\node [block, right of=freezer_check, node distance=3cm] (dry_starter) {Dry your starter};
\node [block, below of=dry_starter, node distance=3cm] (freeze_starter) {Freeze your starter};
\path [line] (freezer_check) -- node{No} (dry_starter);
\path [line] (freezer_check) -- node{Yes} (freeze_starter);
\path [line] (freezer_check) -- node{no} (dry_starter);
\path [line] (freezer_check) -- node{yes} (freeze_starter);
\node [success, right of=dry_starter, node distance=3.5cm] (reactivate_freezer) {Reactivate starter for 3 days with daily 1:5:5 feedings};
\path [line] (dry_starter) -- (reactivate_freezer);
\path [line] (freeze_starter) -- (reactivate_freezer);

37
book/figures/fig-starter-process.tex
View File

@@ -1,22 +1,19 @@
\begin{tikzpicture}[node distance = 3.5cm, auto]
\node [start] (start_n) {Mix \qty{50}{\gram} flour + \qty{50}{\gram} water, stir};
\node [block, right of=start_n, node distance = 3.5cm] (wait_n) {Wait\\ \qty{24}{\hour}};
\node [decision, right of=wait_n, node distance = 3.5cm] (readycheck_n) {Ready?};
\node [block, below of=wait_n, node distance = 3.2cm] (feed_n) {Feed the mixture };
\node [decision, right of=feed_n, node distance = 3.5cm] (limitcheck_n) {>10 feeds?};
\node [fail, right of=limitcheck_n, node distance = 3.5cm] (abort_n) {Discard all. Start over};
\node [success, right of=readycheck_n, node distance = 3.5cm] (final_n) {Ready to use};
\draw [line] (start_n) -- (wait_n);
\draw [line] (wait_n) -- (readycheck_n);
\draw [line] (feed_n) -- (wait_n);
\draw [line] (readycheck_n) -- node {No} (limitcheck_n);
\draw [line] (limitcheck_n) -- node (feedok_n) {No} (feed_n) ;
\draw [line] (limitcheck_n) -- node {Yes} (abort_n);
\draw [line] (readycheck_n) -- node {Yes} (final_n);
\node [below of=feedok_n, node distance=2cm, align=left] (details2) [shape=rectangle, draw, fill=maingray]{%
\textbf{Ready}: Mixture has \emph{grown}, has \emph{bubbles}, and \emph{smells} vinegary/yoghurty. \\
\textbf{Feed the mixture}: Discard all but \qty{10}{\gram}, mix in \qty{50}{\gram} flour and \qty{50}{\gram} water.
};
\node [start] (init) {Mix \qty{50}{\gram} flour + \qty{50}{\gram} water, stir};
\node [block, right of=init] (wait2) {Wait\\ \qty{24}{\hour}};
\path [line] (init) -- (wait2);
\node [block, below of=wait2, node distance=3.5cm] (feed) {\qty{10}{\gram} of previous day + \qty{50}{\gram} water + \qty{50}{\gram} flour, stir};
\path [line] (wait2) -- (feed);
\node [block, below of=feed] (discard) {Discard the rest};
\path [line] (feed) -- (discard);
\node [decision, right of=feed, node distance=3.5cm] (decide) {Is good?};
\node [decision, above of=decide, node distance=3.5cm] (timeout) {Less than 10 feeds?};
\node [fail, right of=timeout, node distance=3.5cm] (discard2) {Batch failed};
\path [line] (timeout) -- node{no} (discard2);
\path [line] (timeout) -- node{yes} (wait2);
\path [line] (feed) -- (decide);
\node [success, right of=decide, node distance=3.5cm] (use) {Ready to use};
\path [line] (decide) -- node{no} (timeout);
\path [line] (wait2) -- (feed);
\path [line] (decide) -- node{yes} (use);
\end{tikzpicture}

55
book/figures/fig-starter-readiness.tex
View File

@@ -1,40 +1,19 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (init) {Create a starter};
\node [decision, right of=init, node distance=3.5cm] (decision_start) {Starter last fed within 3~days?};
\node [block, right of=decision_start, text width=7em, node distance=4cm] (feed_no_branch)
{Feed starter twice:\par \qty{48}{\hour} before\par \qtyrange{6}{12}{\hour} before};
\node [block, below of=feed_no_branch, text width=7em, node distance=2.7cm] (feed_yes_branch)
{Feed starter \qtyrange{6}{12}{\hour} before making dough.};
\node [block, right of=feed_no_branch, text width=7em, node distance=4cm] (high_ratio)
{Use a 1:10:10 ratio:\par \begin{tabular}{r@{}l}
10&~g starter,\\
100&~g flour, \\
100&~g water.\end{tabular}};
\node [block, right of=feed_yes_branch, text width=7em, node distance=4cm] (low_ratio)
{Use a 1:5:5 ratio:\par \begin{tabular}{r@{}l}
10&~g starter,\\
50&~g flour, \\
50&~g water.\end{tabular}};
\node [decision, below of=high_ratio, node distance=6cm] (size_check)
{Bubbly? Increased in size?};
\node [decision, below of=decision_start, node distance=6cm] (smell_check)
{Vinegary or yogurty smell?};
\node [success, below of=init, node distance=6cm] (make_dough)
{Prepare dough};
\path [line] (init) -- (decision_start);
\path [line] (decision_start) -- node{No} (feed_no_branch);
\path [line] (decision_start) -- node[below=2pt]{Yes} (feed_yes_branch.north west);
\path [line] (feed_yes_branch) -- (low_ratio);
\path [line] (feed_no_branch) -- (high_ratio);
\path [line] (high_ratio) -- node[anchor=east, above=2pt] {} ++(2.2,0) |-(size_check);
\path [line] (low_ratio) -- (size_check);
\path [line] (size_check) -- node{No} (feed_yes_branch.south east);
\path [line] (size_check) -- node{Yes} (smell_check);
\path [line] (smell_check) -- node{No} (feed_yes_branch.south west);
\path [line] (smell_check) -- node{Yes} (make_dough);
% braces
\draw[BC] (size_check.south) --
node[below=1em]{Check if starter is ready to be used}(smell_check.south);
\node [start] (init) {Make a starter};
\node [block, right of=init, node distance=3cm] (feed) {Feed your starter};
\path [line] (init) -- (feed);
\node [block, right of=feed, node distance=3cm] (wait_12_after_feed) {Wait\\ \qty{12}{\hour}};
\path [line] (feed) -- (wait_12_after_feed);
\node [block, right of=wait_12_after_feed, node distance=3cm] (ready_question) {Perform readiness check};
\path [line] (wait_12_after_feed) -- (ready_question);
\node [block, above of=feed, node distance=3cm] (wait_12) {Wait\\ \qty{12}{\hour}};
\path [line] (wait_12) -- (feed);
\node [decision, right of=ready_question, node distance=3.2cm] (is_bubbly) {Bubbly? Size Increase?};
\path [line] (ready_question) -- (is_bubbly);
\path [line] (is_bubbly) -- node[anchor=east, above=2pt] {no} ++(2.2,0) |- (wait_12);
\node [decision, below of=is_bubbly, node distance=4.0cm] (check_smell) {Vinegary, or yogurt smell?};
\path [line] (is_bubbly) -- node{yes} (check_smell);
\node [success, below of=wait_12_after_feed, node distance=4cm] (make_dough) {Make your dough};
\path [line] (check_smell) -- node[anchor=west, above=2pt]{yes} (make_dough);
\path [line] (check_smell) -- node[anchor=east, above=2pt] {no} ++(2.2,0) |- (wait_12);
\end{tikzpicture}

36
book/figures/fig-stiff-starter-conversion.tex
View File

@@ -1,25 +1,25 @@
\begin{tikzpicture}[node distance = 4cm, auto]
\node [start] (init) {Take your regular or liquid starter};
\node [block, right of=init, node distance = 4cm] (feed_new_ratio) {Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
\node [decision, right of=feed_new_ratio, node distance=5cm] (too_dry) {Starter very dry, hard to mix?};
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (init) {Make a regular or liquid starter};
\node [block, right of=init] (feed_new_ratio) {Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
\node [decision, right of=feed_new_ratio, node distance=3.5cm] (too_dry) {Starter very dry, hard to mix?};
\node [block, right of=too_dry, node distance=4cm] (add_water) {Add more water};
\node [block, below of=too_dry] (next_day) {Wait\\ \qty{24}{\hour}};
\node [block] at (feed_new_ratio |- next_day) (feed_again) {Feed again using 1:5:2.5 ratio};
\node [decision, below of=next_day, node distance=3.5cm] (ready_signs) {Size increase and sour smell?};
\node [block] at (ready_signs -| add_water) (last_feed) {Feed one last time};
\node [block, below of=add_water, node distance=2cm] (next_day) {Wait\\ \qty{24}{\hour}};
\node [decision, below of=too_dry, node distance=3.5cm] (repeated_3_times) {Stiff starter fed 3 times overall?};
\node [block, below of=feed_new_ratio, node distance=3.5cm] (feed_again) {Feed again using 1:5:2.5 ratio};
\node [decision, below of=repeated_3_times, node distance=3.5cm] (ready_signs) {Size increase and sour smell?};
\node [block, below of=next_day, node distance=2cm] (last_feed) {Feed one last time};
\node [success, below of=last_feed, node distance=3cm] (bread_dough) {Make bread dough};
\path [line] (init) -- (feed_new_ratio);
\path [line] (feed_again) -- (feed_new_ratio);
\path [line] (next_day) -- (ready_signs);
\path [line] (ready_signs) -- node{No} (feed_again |- last_feed) -| (feed_again.south);
\path [line] (ready_signs) -- node{Yes} (last_feed);
\path [line] (next_day) -- (repeated_3_times);
\path [line] (repeated_3_times) -- node{yes} (ready_signs);
\path [line] (repeated_3_times) -- node{no} (feed_again);
\path [line] (ready_signs) -- node{no} (feed_again);
\path [line] (ready_signs) -- node{yes} (last_feed);
\path [line] (last_feed) -- node{after \qtyrange{6}{12}{\hour}} (bread_dough);
\path [line] (feed_new_ratio) -- (too_dry);
\path [line] (add_water.north) -- node{} ++(0, 1.3) -| (too_dry.north);
\path [line] (too_dry) -- node{No} (next_day);
\path [line] (too_dry) -- node{Yes} (add_water);
\path [line] (ready_signs) -- node{Yes} (last_feed);
\node [text width=5em, align=center] (repeat_text) at ($(feed_new_ratio)!0.5!(next_day)$) {Repeat 3~times};
\draw [line] ($(repeat_text) +(0, 1 cm)$) arc (90:-210:1cm);
\path [line] (add_water) -- (next_day);
\path [line] (too_dry) -- node{no} (next_day);
\path [line] (too_dry) -- node{yes} (add_water);
\path [line] (ready_signs) -- node{yes} (last_feed);
\end{tikzpicture}

24
book/figures/fig-wheat-sourdough-process.tex
View File

@@ -1,20 +1,20 @@
\begin{tikzpicture}[node distance = 3.2cm, auto]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [start] (init) {Ready starter};
\node [block, right of=init] (mix_ingredients) {Mix ingredients};
\node [block, right of=mix_ingredients] (dough_strength) {Create dough strength};
\node [block, right of=dough_strength] (bulk) {Bulk ferment};
\node [decision, below of=bulk] (divide_test) {Making one loaf?};
\node [block, right of=divide_test] (divide) {Divide};
\node [block, below of=divide] (preshape) {Preshape};
\node [block, below of=divide_test] (shape) {Shape};
\node [block, left of=shape] (proof) {Proof};
\node [success, left of=proof] (bake) {Bake};
\node [block, right of=init, node distance=3cm] (mix_ingredients) {Mix ingredients};
\node [block, right of=mix_ingredients, node distance=3cm] (dough_strength) {Create dough strength};
\node [block, right of=dough_strength, node distance=3cm] (bulk) {Bulk ferment};
\node [decision, below of=dough_strength, node distance=3cm] (divide_test) {Making 1 loaf?};
\node [block, left of=divide_test, node distance=3cm] (divide) {Divide};
\node [block, left of=divide, node distance=3cm] (preshape) {Preshape};
\node [block, below of=preshape, node distance=3cm] (shape) {Shape};
\node [block, right of=shape, node distance=3cm] (proof) {Proof};
\node [success, right of=proof, node distance=3cm] (bake) {Bake};
\path [line] (init) -- (mix_ingredients);
\path [line] (mix_ingredients) -- (dough_strength);
\path [line] (dough_strength) -- (bulk);
\path [line] (bulk) -- (divide_test);
\path [line] (divide_test) -- node{Yes} (shape);
\path [line] (divide_test) -- node{No} (divide);
\path [line] (divide_test) -- node{yes} (shape);
\path [line] (divide_test) -- node{no} (divide);
\path [line] (divide) -- (preshape);
\path [line] (preshape) -- (shape);
\path [line] (shape) -- (proof);

30
book/figures/fig-wheat-sourdough-starter-process.tex Normal file
View File

@@ -0,0 +1,30 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\node [decision_start] (init) {Starter last fed within 3 days?};
\node [block, right of=init, node distance=4cm] (feed_no_branch)
{Feed starter twice. \qty{48}{\hour} before and \qtyrange{6}{12}{\hour} before};
\node [block, below of=feed_no_branch, node distance=3cm] (feed_yes_branch)
{Feed starter once \qtyrange{6}{12}{\hour} before making dough};
\node [block, right of=feed_no_branch, node distance=6cm] (high_ratio)
{Use a 1:10:10 ratio. \qty{10}{\gram} starter, \qty{100}{\gram} flour, \qty{100}{\gram} water};
\node [block, right of=feed_yes_branch, node distance=3cm] (low_ratio)
{Use a 1:5:5 ratio. \qty{10}{\gram} starter, \qty{50}{\gram} flour, \qty{50}{\gram} water};
\node [block, below of=high_ratio, node distance=6cm] (check_starter)
{Check if starter is ready to be used};
\node [decision, below of=init, node distance=6cm] (size_check)
{Bubbly? Increased in size?};
\node [decision, below of=size_check, node distance=5cm] (smell_check)
{Vinegary or yogurty smell?};
\node [success, right of=smell_check, node distance=6cm] (make_dough)
{Prepare dough};
\path [line] (init) -- node{no} (feed_no_branch);
\path [line] (init) -- node{yes} (feed_yes_branch);
\path [line] (feed_yes_branch) -- (low_ratio);
\path [line] (feed_no_branch) -- (high_ratio);
\path [line] (high_ratio) -- (check_starter);
\path [line] (low_ratio) -- (check_starter);
\path [line] (check_starter) -- (size_check);
\path [line] (size_check) -- node{no} (feed_yes_branch);
\path [line] (size_check) -- node{yes} (smell_check);
\path [line] (smell_check) -- node{no} (feed_yes_branch);
\path [line] (smell_check) -- node{yes} (make_dough);
\end{tikzpicture}

18
book/figures/flowcharts_tikz.tex
View File

@@ -1,6 +1,5 @@
\tikzstyle{every picture}+=[font=\footnotesize\sffamily]
\usetikzlibrary{calc, shapes, arrows.meta, decorations.pathreplacing, calligraphy,
positioning}
\usetikzlibrary{shapes,arrows}
\tikzstyle{decision} = [diamond, draw=codeblack, fill=codeblack, text=white,
text width=4.5em, text badly centered, node distance=3cm, inner sep=0pt,
line width=2mm]
@@ -19,17 +18,4 @@
\tikzstyle{fail} = [rectangle, draw=codeblack, fill=redpic, text=black,
text width=5em, text centered, rounded corners, minimum height=4em,
line width=0.4mm]
% The arrowed connector line between nodes
\tikzstyle{line} = [draw, thick, ->, >={Latex}]
\tikzstyle{BC} = [decorate, % Brace Calligraphic
decoration={calligraphic brace, amplitude=3mm, raise=1mm},
very thick, pen colour={black} ]
\tikzstyle{loop} = [arc, draw=codeblack, line width=0.4mm]
\tikzstyle{timeline_event}=[align=center, fill=white, inner sep=2pt]
\tikzstyle{timeline_timespan} = [rectangle, draw=codeblack, fill=pinkpic, text=black,
text centered, rounded corners, line width=0.4mm]
\pgfplotsset{compat=1.18}
\pgfplotsset{width=\textwidth}
\tikzstyle{line} = [draw, -latex', thick, ->,>=to]

3
book/figures/vars.tex
View File

@@ -1,9 +1,6 @@
\documentclass[tikz]{standalone}
\usepackage{tikz}
\usepackage{pgfplots}
\usepackage{chemfig}
\usepackage[mode=match, reset-text-family=false]{siunitx}
\DeclareSIUnit\degF{\text{°}F}
\input{flowcharts_tikz.tex}
\input{../colors.tex}
\input{../abbreviations.tex}

80
book/flour-types/flour-types.tex
View File

@@ -1,34 +1,33 @@
\chapter{Flour types}%
\label{ch:flour-types}
\begin{quoting}
In this chapter we will have a closer look at different flour types
and their respective categorization. We will also look at common
ways to distinguish different flours of the same type, this way you can more
confidently purchase the flour you need.
ways to distinguish different flours of the same type. This way you can more confidently
purchase the flour that you need.
\end{quoting}
The most basic flour type is a whole grain flour, in this case the whole seed has
The most basic flour type is a whole grain flour. In this case the whole seed has
been grounded to smaller pieces. Sometimes, depending on what you want to bake,
the hearty taste of the bran might not be desired. In this case you can use
whiter flours. Together with sieves, mills remove larger parts of the seed's
hull. The seed already contains a pre-built germ from the plant waiting to be
whiter flours. With sieves, mills remove larger parts of the hull of the seed.
The seed already contains a pre-built germ from the plant waiting to be
activated. The whitest flour you can get is mostly just the starch part of the seed.
Depending on which layers are still present, different names are used to describe the
Depending on which layers are still present, names are used to describe the
type of flour.
\begin{table}[!htb]
\centering
\begin{center}
\input{tables/table-flour-types.tex}
\caption[Labeling of wheat flour]{A comparison of how different types
of wheat flour are labeled in different countries.}%
\caption[Labelling of wheat flour]{A comparison of how different types
of wheat flour are labelled in different countries.}%
\label{tab:flour-types-comparison}
\end{center}
\end{table}
In Germany, the ash content is used to describe the flours. The lab will burn
\qty{100}{\gram} of flour in the oven. Then afterwards the remaining ash is extracted
and measured. Depending on the quantity the flour is categorized. If the flour
is of type 405, then \qty{405}{\mg} of ash have remained after burning the
flour. The more hull parts the flour has, the more minerals remain, therefore the
is of type 405 then \qty{405}{\mg} of ash have remained after burning the
flour. The more hull parts the flour has, the more minerals remain. So the
higher the number, the closer the flour is to whole flour. The numbers are
slightly different between each grain type. Generally though, the higher the
value, the heartier the taste is going to be.
@@ -44,35 +43,32 @@ If you compare different grain types, there are grains with high gluten, low glu
and no gluten. Gluten is what enables bread to have its fluffy consistency.
Without gluten the baked goods wouldn't have the same properties. Managing
gluten makes the whole bread-making process more complex as more steps are involved.
A dough without gluten doesn't have to be kneaded as the role of kneading is
to create
A dough without gluten doesn't have to be kneaded. Kneading creates
the gluten bonds. The more you knead, the stronger they become. With low-gluten
and no-gluten flours, you only have to mix the ingredients together, making
sure you properly homogenize everything.
During fermentation
sure you properly homogenize everything. During fermentation
the gluten degrades as the microorganisms metabolize it. When too much gluten
has been converted your dough will no longer have the wheat-like structure previously
described. For no/low gluten flour your main focus is managing acidity, you do not
want the final bread to be too sour. Conversely you do not have to worry about
the gluten degradation, removing a huge headache from the equation.
described. For no/low gluten flour your main focus is managing acidity. You do not
want the final bread to be too sour. You do not have to worry about the gluten
degradation, removing a huge headache from the equation.
\begin{table}[!htb]
\centering
\begin{center}
\input{tables/table-grains-bread-making-process.tex}
\caption[Different types of grain]{An overview of different grain
types and the steps involved in the respective bread making process.}
\end{center}
\end{table}
Because gluten has a special role, the rest of this chapter is dedicated to having a
closer look at different gluten flours and how to distinguish them. Like wheat
spelt contains significant amounts of gluten, so the same characteristics hold
As gluten has a special role, the rest of this chapter is dedicated to having a
closer look at different gluten flours and how to distinguish them. Spelt
also contains significant amounts of gluten, so the same characteristics hold
true.
Several recipes call for wheat bread flour, but bread flour can refer to different types
of flour. It could be a T405 or a T550 in Germany---this is very often
classified incorrectly---the terms \emph{strong} or \emph{bread} flour in this case
Several recipes call for wheat bread flour. Bread flour can refer to different types
of flour. It could be a T405 or a T550 in Germany. This is very often
classified incorrectly. The terms \emph{strong} or \emph{bread} flour in this case
refer to the properties of the flour. A bread flour is considered to have a
higher amount of protein and thus gluten. This flour is excellent when you
want to make a sourdough bread as your dough allows for a longer leavening
@@ -84,17 +80,16 @@ properties might not be desirable since the final cake could have a chewy textur
In conclusion, not every T405, T45 or T00 flour is the same. Depending on the properties
of the plant they come from, the flours will have different properties. For that reason
some countries like Germany have introduced additional scales to evaluate the quality of the
wheat. The category \emph{A} refers to good quality wheat that can be blended
with poorer qualities to improve the flour. The category \emph{B} refers to
average wheat that can be used to create different baked goods. Category \emph{C}
wheat. The category \textbf{A} refers to good quality wheat that can be blended
with poorer qualities to improve the flour. The category \textbf{B} refers to
average wheat that can be used to create different baked goods. Category \textbf{C}
is used for wheat that has poor baking qualities. This could happen, for instance,
if the wheat already started to sprout and thus lost some of its desirable
baking properties. This type of wheat is typically used in animal feed or
as fermentable biomass for generators. Category \emph{E} refers to \emph{Elite} wheat. It's
as fermentable biomass for generators. Category \textbf{E} refers to \emph{Elite} wheat. It's
the highest quality of wheat. This kind of wheat can only be harvested when the
wheat has grown under optimal conditions. You can compare this to a winery
that uses only the best grapes to make a reserve wine. Unfortunately, this is
usually not printed
that uses only the best grapes to make a reserve wine. Unfortunately, this is normally never printed
on the packaging of the flour that you buy. You can look out for the protein
value as a possible indicator. However, large mills blend flours together to
maintain quality throughout the years. Blended flour is also not listed on
@@ -102,7 +97,7 @@ the packaging. It might be that bakeries extract gluten from some flour and
then mix it in order to create better baking flours.
In Italy the so-called
\emph{W-value} has been introduced to better show how the flour will behave.
\textbf{W-value} has been introduced to better show how the flour will behave.
A dough is made, and then the resistance of this dough to kneading is measured.
The more gluten a flour has, the more elastic the dough is, and the more it will
resist kneading. A higher W flour will have a higher gluten content and allow for a longer
@@ -113,19 +108,20 @@ The long fermentation period also means that your microbes will enrich
your dough with more flavor.
\begin{table}[!htb]
\centering
\begin{center}
\input{tables/table-overview-w-values.tex}
\caption[Fermentation time versus W-value]{An overview of different
levels of W-values and the respective hydration and fermentation
levels of W-values and the respective hydrations and fermentation
times.}%
\label{tab:w-value}
\end{center}
\end{table}
Generally, when aiming to
bake free standing sourdough bread, aim for a higher protein content. If the
gluten value is relatively low, your bread will collapse faster. Baking bread
is still possible, but it might be easier to use other techniques such as a
loaf pan, to consider skillet bread or flatbread.
is still possible, but it might be easier to use tools such as a loaf pan, or
to make skilled bread or flatbread.
An additional, rarely considered characteristic of good flour is the level of damage to the
starch molecules. This is a common problem when you are trying to mill your own wheat flours at
@@ -138,8 +134,8 @@ This also provides a larger surface that your microbes can use to attack the mol
and start the fermentation process.
I~am still
yet to find a good way of milling my own wheat flour at home. Even after trying to
mill the flour 10~times with short breaks, I~was not able to achieve the same
yet to find a good way of milling my own flour at home. Even after trying to
mill the flour 10 times with short breaks, I~was not able to achieve the same
properties as with commercially milled flour. The doughs I~would make felt
good, maybe a bit coarse. However, during baking the doughs would start to
de-gas quickly and turn into very flat breads. I~have had great success though when

467
book/glossary/glossary.tex
View File

@@ -1,467 +0,0 @@
\chapter{Glossary}%
\label{ch:Glossary}
\begin{quoting}
This glossary provides definitions and explanations for terms frequently
used in bread making. Understanding these terms is essential for both
novice and experienced bakers aiming to master the art and science of
bread making. The glossary is arranged alphabetically for easy reference.
\end{quoting}
\begin{description}
\item[Acetic Acid] A type of organic acid produced by hetero fermentative lactic
acid bacteria and acetic acid bacteria during fermentation. It gives sourdough bread
its characteristic tangy flavor and helps to preserve the bread by lowering its pH.
The flavor of acetic acid has a more vinegary profile.
\item[Aliquot jar] A small piece of dough extracted after creating initial
dough strength. The aliquot jar is used to monitor the dough's fermentation progress.
It's important to ensure the dough's water temperature in the aliquot matches
your room temperature for accurate readings. Be mindful that the aliquot
jar may not be as effective if there are significant temperature
fluctuations in your kitchen. This is because the small dough sample in
the aliquot can heat up or cool down faster than the main dough mass,
potentially impairing its ability to accurately monitor fermentation.
It's crucial to use a cylindrical-shaped aliquot container to properly judge
the dough's size increase.
\item[All Purpose Flour] A general flour that’s balanced to make breads and also
cakes. In Germany this is type~550.
\item[Alpha-amylase] A type of amylase that breaks down starch molecules into
shorter fragments, producing maltose and some glucose.
\item[Alveograph] A device used primarily in the evaluation of wheat flour's
baking quality. The alveograph assesses the dough's rheological properties,
particularly its extensibility and resistance to extension, by inflating a piece
of dough like a balloon until it bursts. The resulting chart, or \emph{alveogram},
displays a curve that represents the balance between the dough's elasticity and
extensibility. Specific parameters derived from the curve, such as the P (pressure
required to inflate the dough) and L (extensibility of the dough), provide invaluable
insights to bakers and millers regarding the flour's potential performance in
bread-making. By analyzing the alveogram, professionals can make informed decisions
about the suitability of a flour for certain baking applications, as well as
potential blending needs with other flours.
\item[Alveoli] (singular Alveolus) The little pockets that form the crumb,
formed by the gluten matrix trapping carbon dioxide.
\item[Amylase] An enzyme that breaks down starches into simpler sugars, facilitating
the fermentation process in beer and bread making. When making beer the temperature
of the brew is kept for extended periods at certain temperatures to ensure that most
starches are broken down to sugars. These sugars are then consumed by the microbes
during the fermentation process.
\item[Autolyse] A process where flour and water are mixed and then left to rest
before adding other ingredients. This activates enzymes such as amylase and protease.
By doing so the bulk fermentation time is shortened and the final loaf will have
better properties. The browning of the loaf becomes better and the crumb fluffier.
An autolyse is recommended when using a high percentage of starter to inoculate the
dough (>~\SI{20}{\percent}). An alternative easier approach can be the fermentolyse.
\item[Bacteria] Unicellular microorganisms that exist in diverse forms and
habitats. They play crucial roles in various natural processes, especially in food
preparation like sourdough fermentation. Lactic and acetic acid bacteria, in particular,
are pivotal in the sourdough process, contributing to its distinct taste and texture.
Some bacteria are beneficial, aiding in digestion or producing vitamins, while others
can be harmful and cause diseases.
\item[Baker’s Math] Baker’s math is a ratio based system of sharing recipes,
making them easily scalable. It’s based on the total weight of the flour in a formula,
where each ingredients weight is divided by the flours weight to give a percentage.
For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{300}{\gram}),
\SI{10}{\percent} of starter (\SI{50}{\gram}) and \SI{2}{\percent} of salt (\SI{10}{\gram}).
\item[Baker’s percentage] See Baker’s math.
\item[Baking] The final, transformative step in bread making wherein dough is
exposed to high temperatures, causing a series of chemical and physical reactions
that result in a finished loaf of bread. During the baking stage:
\begin{enumerate}
\item \emph{Yeast Activity \& Oven Spring:} In the initial phase of baking, the
temperature inside the dough rises, increasing yeast activity. This results in rapid
carbon dioxide production, leading to what bakers refer to as \emph{oven spring}, or the
rapid rise of the loaf.
\item \emph{Protein Coagulation:} As the temperature continues to climb, the proteins
in the dough, primarily gluten, begin to coagulate or set, which gives the bread its
structure.
\item \emph{Starch Gelatinization:} Starches absorb water and swell, eventually
gelatinizing. This process contributes to the crumb structure of the bread.
\item \emph{Caramelization \& Maillard Reaction:} The crust of the bread browns due
to two primary reactions: caramelization of sugars and the Maillard reaction between
amino acids and reducing sugars. This not only affects the appearance but also imparts
a distinctive flavor and aroma to the bread.
\item \emph{Evaporation of Acids:} Some acids produced during fermentation evaporate at
certain temperatures during baking. This evaporation can influence the final flavor
profile of the bread, making it less tangy than the unbaked dough. By extending the
baking time the acids become less concentrated and the dough can lose some of its tang.
\item \emph{Moisture Evaporation:} Water in the dough turns to steam and begins to
evaporate. The steam contributes to the oven spring and also helps in gelatinizing
the starches.
\item \emph{Crust Formation:} The outer layer of the dough dries out and hardens to
form a crust, which acts as a protective barrier, keeping the inner crumb moist.
\end{enumerate}
\item[Banneton] A wicker basket used to shape and support dough during its final
proof. The bannetons are typically made out of rattan or wood pulp. An alternative
DIY solution is to use a bowl with a kitchen towel inside. While resting inside of
the banneton the dough’s surface dries out and becomes easier to score before baking.
\item[Bassinage method] A bread making technique involving the staged addition of water
to the dough. Initially, the dough is mixed to a lower hydration level,
allowing gluten bonds to form more effectively. Once these gluten structures
are established, additional water is gradually incorporated through further
kneading. This method enhances the dough's extensibility, especially beneficial
when working with lower-gluten flours. By employing the bassinage method,
bakers can achieve a dough that is both strong and extensible.
\item[Bench Rest] A short resting period given to the dough after preshaping
allowing the gluten to relax a little bit and making shaping easier. Most people
bench rest for 10 minutes up to an hour. The bench rest becomes especially important
when making pizza doughs. Without an extended bench rest the dough is too elastic and
can not be shaped.
\item[Beta-amylase] An enzyme that further breaks down the starch fragments
produced by alpha-amylase into maltose.
\item[Bread Flour] A flour that is perfect for sourdough bread making. It features
a higher amount of gluten and can thus ferment for a longer period of time.
\item[Brühstück] A German baking technique similar to a scald. It translates as
\emph{boil piece}. Hot or boiling water is poured over whole grain flour or crushed grains,
then cooled and mixed with the main dough. This process helps in moisture retention
and can enhance the flavor and texture of the final bread. Also see \emph{scald}.
\item[Bulk Fermentation] The initial rising period after mixing all the
ingredients. The dough is typically allowed to rise until it increases to
a certain volume. The volume of increase depends on the flour that is
used. When baking with wheat flour the gluten amount of the flour is the
deciding factor. The more gluten your flour has (protein) the longer you
can bulk ferment. A longer bulk fermentation improves the flavor and
texture of the final bread. It becomes tangier and fluffier. You can aim
for a \SI{25}{\percent} size increase of your dough and then slowly
increase this to find your flour's sweet spot. This is highly dependent
from flour to flour. When using low gluten flour like rye you need to be
careful as the longer fermentation can create a too sticky dough which
collapses and does not hold its shape anymore.
\item[Cake Flour] Cake flour is a light, finely milled flour with a lower
protein content than all-purpose flour. It's ideal for tender baked goods
like cakes, cookies, and pastries.
\item[Coil fold] A special stretch and folding technique. The coil fold is
very gentle on the dough and is thus excellent throughout the bulk fermentation.
By applying the coil fold the dough strength is improved by minimizing damage
to the dough structure.
\item[Crumb] The inner texture of the bread, which is characterized by the size,
shape, and distribution of the holes (or \emph{alveoli}). It's what's inside once you slice
a loaf of bread open. A \emph{tight crumb} refers to bread with small, evenly distributed
holes, while an \emph{open crumb} has larger, more irregular holes.
\item[Diastatic Malt] Malted grain that has been dried and then ground into a powder.
This malt contains enzymes that can break down starches into sugars, which can be
beneficial in the fermentation process for bread. When added to dough, it can improve
the bread's flavor, color, and shelf life.
\item[Discard] The portion of sourdough starter that is removed and not fed when
maintaining the starter. This is often done to prevent the starter from becoming too
large and unmanageable. Discard can be used in various recipes or thrown away.
\item[Dividing] The process of breaking the dough mass into smaller pieces,
typically to shape into individual loaves or portions.
\item[Dough Hydration] Expressed as a percentage, it's the amount of water in a
dough relative to the amount of flour. A higher hydration dough will be wetter and
stickier, while a lower hydration dough will be firmer. For example, a dough
with \SI{500}{\gram} of flour and \SI{375}{\gram} of water has a hydration of
\SI{75}{\percent}
\item[Dough Strength] Refers to the dough's resilience, elasticity, and structure.
A strong dough can be stretched without tearing and holds its shape well. This is
largely influenced by the flour's protein content and the development of the gluten
network.
\item[Dutch Oven] A heavy-duty pot with a tight-fitting lid, often made of cast
iron. It's used in baking to trap steam during the initial phase of baking, helping
to create a crusty exterior on bread.
\item[Elasticity] A property of dough that describes its ability to return to
its original shape after being stretched or deformed. It's influenced by the flour's
protein content and the development of the gluten network.
\item[Extensibility] Refers to the dough’s ability to be stretched or extended
without tearing. It's the opposite of elasticity and is desirable in certain types
of breads, like ciabatta, that have a more open crumb structure.
\item[Feed] The act of adding fresh flour and water to maintain a sourdough
starter. Regular feeding keeps the starter active and healthy.
\item[Fermentation] The metabolic process by which microorganisms such as yeast
and bacteria convert carbohydrates (like sugars) into alcohol or acids. In bread
making, this produces carbon dioxide which causes the dough to rise.
\item[Fermentolyse] Using a small amount of starter to slow fermentation.
It's a method where fermentation and autolyse are combined. Typically around \SI{10}{\percent}
of starter is used for the fermentolyse. The flour, water and starter are mixed
together. By adding the starter early the dough becomes more extensible and easier
to handle.
\item[Finger poke test] The finger poke test is a simple yet effective way to
check if your sourdough bread is ready to bake. After the final rise, lightly
flour your finger and gently press about half an inch into the dough.
If the dough springs back slowly and leaves a slight indentation, it's perfect
and ready for the oven. If it springs back quickly, it needs more time to rise.
However, if the dough collapses or doesn't spring back at all, it may be
over fermented.
\item[Float test] The float test is a technique for assessing the readiness
of a sourdough starter. To perform this test, take a small sample of
your starter and gently place it in a glass of water. The outcome
of this test can provide insights into your starter's fermentation stage.
\begin{itemize}
\item[] \emph{Positive result:} If your starter effortlessly floats on the
surface of the water, it's a clear indication that it has reached its peak
of fermentation and is ready to be used as a leavening agent in your dough.
This buoyancy is a result of the carbon dioxide gas produced during
the active fermentation process.
\item[] \emph{Negative result:} Conversely, if your starter sinks to the
bottom of the glass, it suggests that it's not quite ready yet.
This indicates that the fermentation process has not progressed
sufficiently for optimal leavening power.
\end{itemize}
It's worth noting that while the float test is a reliable indicator
for wheat-based sourdough starters, it may not be as effective for non-wheat
starters. This is because the gas generated during fermentation in non-wheat
starters tends to escape more readily, making it less buoyant. For non-wheat
starters, a more accurate approach involves observing the presence of
bubbles in your starter jar and assessing its aroma. A mature starter should
emit a mildly sour, but not overly pungent, scent.
\item[Fool’s Crumb] A term used to describe a crumb structure that has several
large pockets or holes, rather than an even distribution of smaller holes. This
isn't necessarily a desired feature, as it can indicate uneven fermentation or
improper shaping techniques.
\item[Gluten] A protein complex formed from gliadin and glutenin, found in wheat
and some other grains. It provides elasticity and strength to the dough when
properly aligned and developed. During the course of the bulk fermentation much of
the gluten is degraded by the protease enzyme and lactic acid bacteria.
\item[Homogenizing] The act of creating a consistent and uniform mixture. For
flours like einkorn and rye, where gluten alignment isn't the main goal, kneading
ensures that the dough achieves this homogeneous consistency.
\item[Hooch] A liquid layer that sometimes forms on top of a sourdough starter.
It's an indication that the starter is hungry and needs feeding. It acts as a
barrier shield and prevents the starter from catching mold. It can be mixed right
back into the starter or extracted to make hot sauces.
\item[Kneading] The manual or mechanical process of working dough to develop gluten
in wheat and spelt-based breads, or to homogenize the dough mass in flours like
einkorn or rye.
\item[Kochstück] When making a Kochstück, the flour or grains are heated
together with the fluid. The mixture needs to be stirred while heating up
to prevent clumping and burning it.
\item[Lactic Acid] Another organic acid produced by lactic acid bacteria during
fermentation. It imparts a mild tangy yogurty flavor to sourdough bread and, along
with acetic acid, contributes to the bread's overall acidity.
\item[Levain] See Sourdough starter.
\item[Maillard Reaction] The Maillard reaction is one of the causes of food browning
during cooking. The reaction occurs between reducing sugars and amino acids, and
depending on the initial reactants and cooking conditions can produce a wide variety
of end products with different tastes and aromas. Maillard reactions occur readily
above \SI{150}{\celsius}, although will still occur much more slowly below that
temperature. Optimal reaction rate occurs between \pHvalue{6.0} to \pHvalue{8.0},
although it favors alkaline conditions.
\item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases.
It's a primary food source for yeast during fermentation.
\item[Non-diastatic Malt] Malted grain that has been dried at higher temperatures,
deactivating its enzymes. It's used primarily for flavor and color in bread making.
Amylase and protease become degraded at temperatures higher than 50°C.
\item[Oven Spring] The rapid rise of the dough in the oven during the early stages
of baking due to the expansion of trapped gases and water.
\item[Over Fermenting] A common problem when making wheat or spelt doughs. When the
dough is fermented for too long most of the gluten in the dough is broken down. The
resulting dough is very sticky. The final bread will be very flat and lose some of its
typical texture. The crumb structure features many tiny pockets of air. A lot of the
trapped gasses can diffuse out of the dough during baking. If you notice this during
bulk fermentation it is advised to place the loaf inside of a loaf pan and then bake
it after a 30 to 60 minute rest.
\item[Over Proofing] The same as over fermenting, however happening during the
proofing stage.
%Hack to make sure there is a carriage return
\item[pH] A measure of the acidity or alkalinity of a solution. The pH scale
ranges from 0 to 14, where a pH value of 7 is neutral. Solutions with a pH value below
7 are acidic, while those with a pH above 7 are alkaline or basic. Fermented
foods with a pH below 4.2 are generally considered foodsafe. A pH meter can be
used to monitor your sourdough bread's fermentation progress.
\item[P/L Value] A critical parameter derived from the alveograph test, the P/L
value represents the ratio of the dough's tenacity (P) to its extensibility (L).
Specifically:
\begin{itemize}
\item[] \emph{P (Pressure)} refers to the pressure required to inflate the
dough during the alveograph test. It indicates the dough's resistance
to deformation or its strength.
\item[] \emph{L (Length)} represents the extensibility of the dough, or
how far it can be stretched before tearing.
\end{itemize}
The P/L ratio provides insights into the balance between the dough's elasticity and
extensibility:
%
\begin{itemize}
\item[] \emph{Low P/L Value} indicates a dough that is more extensible
than resistant. This means the dough can be stretched easily, making
it suitable for certain products like pizza or ciabatta.
\item[] \emph{High P/L Value} suggests a dough that has more strength than
extensibility. Such a dough is more resistant to deformation, which
can be preferable for products that require good volume and structure,
like certain types of bread.
\end{itemize}
The P/L value helps bakers and millers determine the suitability of a flour for
specific baking applications. Adjustments in flour blends or baking processes might
be made based on this ratio to achieve desired bread characteristics.
\item[Preferment] A mixture of a proportion of the doughs ingredients which is
allowed to ferment before being added to the final bread dough. These can include
sourdough, poolish, biga, pâte fermentée, or a general sponge.
\item[Preshaping] When dividing your large dough mass into smaller portions you end
up having non-uniform pieces of dough. This makes shaping much harder because the
resulting shaped dough will not be uniform. For this reason bakers drag the tiny dough
pieces over the surface of the counter to create more uniform looking dough balls.
\item[Proof] The final rise of the shaped dough before baking.
\item[Protease] An enzyme that breaks down proteins, including gluten, into smaller
peptide chains and amino acids. In the context of bread making, protease activity can
both benefit and challenge bakers. Moderate protease activity can make dough more
extensible, which can be helpful in some bread-making processes. However, excessive
protease activity can weaken the gluten network, leading to doughs that are slack,
sticky, and challenging to handle, and may result in breads with poor volume and
structure. Factors such as fermentation time, dough temperature, and the source of the
flour can influence protease activity in bread doughs. In sourdoughs, longer
fermentation times, particularly at warmer temperatures, can lead to higher protease
activity, as the acidic conditions activate cereal proteases. Flour from sprouted
grains or malted grains can have higher protease activity due to the sprouting or
malting process. Understanding and controlling protease activity is crucial in
achieving desired bread quality and handling characteristics.
\item[Pullman Loaf] A type of bread loaf characterized by its perfectly
rectangular shape and soft, fine crumb. It is baked in a special lidded
pan called a Pullman pan or \emph{pain de mie} pan. The lid ensures that
the bread rises in a perfectly straight shape, without the domed top
characteristic of other bread loaves. Pullman loaves are often sliced very
thin and are popular for making sandwiches.
\item[Retarding] The process of slowing down fermentation during the proofing
stage by placing the dough in a colder environment, typically a refrigerator. This aids
bakers in scheduling, allowing them to have more control over when to bake their breads,
especially in large-scale bakeries where timing is essential to serve freshly baked bread
to early morning customers. While scheduling is the main reason, some bakers also assert
that retarding can enhance the bread's overall flavor profile. Also known as
fridge-proofing.
\item[Rye] A type of grain used in baking. Due to its low gluten content, breads
made solely from rye flour tend to be dense. However, rye has a unique flavor and
many health benefits, so it's often combined with wheat flour in baking. Pure rye
breads are typically made with a sourdough process to help the dough rise.
\item[Scald] A method where boiling water is poured over flour, grains, or other
ingredients and then allowed to cool. In baking, this process can gelatinize the
starches in the flour or grains, resulting in a dough that retains moisture better,
provides a softer crumb, and potentially extends the bread's shelf life. Additionally,
scalding can help inactivate certain enzymes which can be detrimental to the dough's
quality. The scalding technique can also enhance the overall flavor and aroma of
the bread, bringing out more pronounced grainy notes and reducing bitterness
sometimes found in certain whole grains.
\item[Scoring] Cutting the surface of the bread dough before it's baked. This
allows the dough to expand freely in the oven, preventing it from bursting in
unpredictable ways. It also provides a controlled aesthetic to the finished loaf.
\item[Sift] To pass flour or another dry ingredient through a sieve to
remove lumps and aerate it.
\item[Soaker] A mixture of grains or seeds with water that is left to soak overnight (or for a
specified amount of time) before being incorporated into bread dough. This helps to
soften and hydrate the grains or seeds (sesame, pumpkin, \etc{}), making them
easier to integrate into the dough and
providing a moister crumb in the finished bread.
\item[Sponge] A type of preferment, a sponge is a wet mixture of flour, water, and
yeast that is allowed to ferment for a certain period before being incorporated into
the final dough.
\item[Starter] A fermented mixture of flour and water containing a colony of
microorganisms including wild yeast and lactic acid bacteria. It's used to leaven
bread.
\item[Straight Dough] A bread-making method where all ingredients are mixed
together at once, without the use of a preferment.
\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase
to strengthen the dough and help align the gluten structure. Instead of traditional
kneading, the dough is gently stretched and then folded over itself. This process is
typically repeated multiple times throughout bulk fermentation.
\item[Tangzhong] A Chinese technique for bread-making, similar to the
Japanese yudane method. It involves cooking a small portion of the flour
with water (or milk) to create a slurry or roux. This process, which can be seen as a
variant of scald, gelatinizes the starches in the flour, resulting in breads
that are softer, fluffier, and have improved moisture retention. Once cooled, the
Tangzhong is mixed with the remaining ingredients to produce the final dough.
\item[Tight Crumb] Refers to a bread crumb (the soft inner part of the bread) that
has small, uniform air holes.
\item[Wild Yeast] Naturally occurring yeast, present in the environment and on the
surface of grains, used in sourdough fermentation as opposed to commercial yeast.
There’s wild yeast on almost any surface of plants. The wild yeasts live in symbiosis
with the plant providing a shield against pathogens and receiving sugars from the
photosynthesis of the plant in return. When the plant becomes weak the wild yeasts
can become parasitic and consume the host.
\item[W-Value] A parameter representing the strength of flour in terms of its
baking quality. The W-value, derived from the Chopin Alveograph test,
measures the energy required to blow a bubble with the dough until it bursts.
It is a direct indicator of the flour's ability to withstand the fermentation
and baking processes. A higher W-value typically indicates a stronger
flour, suitable for breads with high volume and longer fermentation times.
Conversely, a lower W-value suggests a weaker flour, better suited for
products requiring less structure, like cakes and pastries.
\item[Yeast] Microorganisms that ferment the sugars present in the dough, producing
carbon alcohol, carbon dioxide and heat; thereby causing the dough to rise.
\item[Yudane] A Japanese method of bread-making which involves the preparation
of a starter by mixing boiling water with bread flour in a specific ratio, typically 1:1
by weight. After mixing, the paste is left to cool to room temperature and then
refrigerated overnight. The next day, it is combined with the remaining ingredients
to make the dough. The Yudane method, essentially a type of scald, helps in
improving the texture of the bread, making it softer and fluffier while also enhancing
its shelf life.
\end{description}

231
book/history/sourdough-history.tex
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@@ -9,83 +9,17 @@
lessons from the past.
\end{quoting}
The story of sourdough bread begins in prehistoric oceans. These oceans were the
birthplace of all life on Earth. To better envision the vast history of
our planet, lets create a timeline in one~year/365~days. On this scale,
January~1 signifies Earth's
formation 4.54~billion years ago. Midnight on December~31 is the present.
Each day represents roughly 12~million years. This technique simplifies the
complexity of time but also renders the extraordinary expanse of our planet's
history into a more graspable timeframe. We humans, are in fact a recent
addition to our planet, so young that we made our first appearance on
the evening of December~31. It seems that humans managed to arrive just
in time to join the celebration at the end of the year.
On March~25, the oceans birthed the first single-celled bacteria. In these
waters, another single-celled life form, \emph{archaea}, also thrived. These
organisms inhabit extreme environments, from boiling vents to icy waters.
\begin{figure}[!htb]
\centering
\input{figures/fig-life-planet-sourdough-timeline.tex}
\caption[Sourdough microbiology timeline]{Timeline of significant events
starting from the first day of Earth's existence,
divided into months, and extending to the present day,
marked at midnight. This visualization shows the pivotal steps
of life and sourdough on earth.}%
\label{fig:planet-timeline}
\end{figure}
Whoever comes first, bacteria or archaea, remains debated. For three
months (or approximately 1.1~billion years), these life forms dominated
the oceans. Then, on June~25 in a highly unlikely event, an archaeon consumed a bacterium.
Instead of digesting it, they formed a symbiotic relationship. This led to the
first nucleated organisms, marking an evolutionary milestone. This event lead
to the development of plants, fungi and also ultimately humans.
Life stayed aquatic for another three months.
On October~4, bacteria first colonized land. By October~15, the
first aquatic fungi appeared. They adapted and, by November~24, had colonized
land.
By December~3, yeasts emerged on land. This laid groundwork for bread-making.
Jump 140~million years to December~14, and dinosaurs arose. Just a couple
of days after their appearance on December~17 the super continent Pangea
started to rift apart, reshaping the continents into their current form.
The dinosaurs reigned until December~29 when they faced extinction.
Another 25~million years later, or our timeline's 2~days after the dinosaur
extinction, humans appeared.
A few hours later after the arrival of humans, a more subtle culinary
revolution was unfolding. By \num{12000}~BC, just 5~seconds before our
metaphorical midnight, the first sourdough breads were being baked in ancient
Jordan. A blink of an eye later, or 4~seconds in our time compression,
Pasteur's groundbreaking work with yeasts set the stage for modern
bread-making. From the moment this book began to take shape to your current
reading, only milliseconds have ticked by~\cite{Yong+2017}.
Now delving deeper into the realm of sourdough, it can likely be traced to aforementioned
Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough
bread can be considered a very recent invention.
\begin{figure}[!htb]
\centering
\input{figures/fig-sourdough-history-timeline.tex}
\caption[Sourdough history timeline]{Timeline of significant discoveries and
events leading to modern sourdough bread.}%
\label{fig:sourdough-timeline}
\end{figure}
The exact origins of fermented
Sourdough has been made since ancient times. The exact origins of fermented
bread are, however, unknown. One of the most ancient preserved
sourdough breads has been excavated in Switzerland~\cite{switzerland+bread}.
sourdough breads has been excavated in Switzerland.
However, based on recent research, some scientists speculate that sourdough
bread had already been made in \num{12000}~BC in ancient Jordan~\cite{jordan+bread}.
\begin{figure}[ht]
\centering
\includegraphics[width=\textwidth]{einkorn-crumb}
\caption[Ancient Einkorn flatbread]{An ancient Einkorn flatbread. Note the
dense crumb structure.}%
\label{fig:einkorn-crumb}
\label{einkorn-crumb}
\end{figure}
Another popular story is that a lady in Egypt was making
@@ -94,17 +28,16 @@ dough and at her return a few days later, she noticed that the dough had
increased in size and smelled funky. She decided to bake
the dough anyway and was rewarded with a much
lighter, softer, better tasting bread dough. From that day
on she continued to make bread this way~\cite{egyptian+bread}.
on she continued to make bread this way.
Little did the people back then know that tiny microorganisms
were the reason the bread was better. It is not clear when
they started using a bit of the dough from the previous
day for the next batch of dough. But by doing so, sourdough
bread making---as we know it today---was born: Wild yeast
in the flour and in the air, with bacteria
starting to decompose the flour-water mixture.
The yeast makes the dough fluffy,
and the bacteria primarily creates acidity. The different
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. 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
@@ -113,18 +46,18 @@ was extended due to the increased acidity.
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~\cite{egypt+beer}.
Over time with each batch, the yeasts and bacteria
modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
the scientist Anton van~Leeuwenhoek first studied yeast microorganisms
under a microscope. Over time with each batch, the yeasts and bacteria
would become better at consuming whatever they were thrown at.
By feeding your sourdough starter, you are selectively breeding
microorganisms that are good at eating your flour. With
each iteration, your sourdough knows how to better ferment the flour
at hand. This is also the reason\footnote{It is crazy if you think about it.
People have been using this process despite not knowing what was going on for
thousands of years!} why more mature sourdough starters sometimes tend to
leaven doughs faster~\cite{review+of+sourdough+starters}. The sourdough in
itself is a symbiotic relationship, but the sourdough
at hand. This is also the reason why more mature sourdough starters sometimes
tend to leaven doughs faster~\cite{review+of+sourdough+starters}. It is crazy if you
think about it. People have been using this process despite not
knowing what was actually going on for thousands of years! The
sourdough in itself is a symbiotic relationship. But the sourdough
also adapted to humans and formed a symbiotic relationship with us.
For food and water, we are rewarded with delicious bread. In exchange,
we shelter and protect the sourdough. Spores from the starter
@@ -132,120 +65,39 @@ are spread through aerial contamination or insects like fruit flies.
This allows the sourdough starter to spread its spores even
further all around the world.
Evidence suggests early grain grinding in northern Australia around
\num{60000}~BC, notably at the Madjedbebe rock shelter in Arnhem
Land~\cite{aboriginal+grinding+stones}. However, a more significant
advancement occurred later, as documented by the ancient Greek geographer
Strabo in \num{71}~BC\@. Strabo's writings described the first water-powered
stone mill, known as a \emph{gristmill}. These mills advanced flour production
from a few kilograms up to several metric tons per day~\cite{history+mills}.
These early mills featured horizontal paddle wheels, eventually termed
\emph{Norse wheels} due to their prevalence in Scandinavia. The paddle wheels
connected to a shaft, which, in turn, linked to the central runner stone for
grinding. Water flow propelled the paddle wheels, transferring the grinding
force to the stationary \emph{bed}, typically a stone of similar size and
shape. This design was straightforward, avoiding the need for gears. However,
it had a limitation: the stone's rotation speed relied on water volume and
flow rate, making it most suitable for regions with fast-flowing streams,
often found in mountainous areas~\cite{mills+scandinavia}.
In the year \num{1680}, a remarkable scientist by the name of
Antonie~van~Leeuwenhoek introduced a groundbreaking innovation that would
forever alter our understanding of the microscopic world and ultimately bread
making. Van~Leeuwenhoek, a master of lens craftsmanship, possessed an
insatiable fascination with realms invisible to the naked eye. His pioneering
work birthed the first modern microscope. What set Van~Leeuwenhoek apart was
the exceptional quality of his lenses, capable of magnifying tiny
microorganisms by an astounding factor of \num{270}. Driven by an unrelenting
curiosity to unveil the unseen, he embarked on a journey of exploration. He
scrutinized flies, examined lice-infested hair, and ultimately turned his gaze
toward the tranquil waters of a small lake near Delft.
In this serene aquatic habitat, he made astonishing observations, discovering
algae and minuscule, dancing creatures hitherto hidden from human perception.
Eager to share his revelatory findings with the scientific community,
Van~Leeuwenhoek faced skepticism, as it was difficult to fathom that someone
had witnessed thousands of diminutive, dancing entities—entities so tiny that
they eluded the human eye.
Undeterred by skepticism, he continued his relentless pursuit of the unseen,
directing his lens towards a brewer's beer sludge. In this obscure medium,
Van~Leeuwenhoek made history by becoming the first human to lay eyes upon
bacteria and yeast, unraveling a previously concealed world that would
revolutionize our understanding of microbiology~\cite{Yong+2017+Leeuwen}.
At the same time brewers would start to experiment with utilizing the muddy
leftovers of the beer fermentation to start making doughs. They would notice
Brewers would start to experiment with utilizing the muddy leftovers
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 \num{1875}. Eben Norton Horsford
A popular example is shown in a report from 1875. Eben Norton Horsford
wrote about the famous \emph{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,
bread rolls like these were ultimately consumed by the noble people
in Vienna~\cite{vienna+breadrolls}.
Industrialization of the grist milling process, starting in the late
18\textsuperscript{th}~century with Oliver Evans (\num{1785}) and his mill
designs for continuous hands-off flour production~\cite{evans+mill}, and
evolving to steam-powered mills, made possible significant advancements in
bread production.
\begin{figure}[ht]
\centering
\includegraphics[width=\textwidth]{sourdough-stove}
\caption{A bread made over the stove without an oven.}%
\label{fig:sourdough-stove}
\label{sourdough-stove}
\end{figure}
The biggest advancement of industrial bread making happened in \num{1857}.
The French microbiologist Louis Pasteur discovered the process of alcoholic
fermentation. He would prove that yeast microorganisms are the reason for
alcoholic fermentation and not other chemical catalysts. He continued with his
research and was the first person to isolate and grow pure yeast strains.
Soon later in \num{1868} the Fleischmann brothers Charles and Maximilian were
the first to patent pure yeast strains for bread making. The yeasts offered
were isolated from batches of sourdough. By \num{1879} the machinery was built
to multiply the yeast in large centrifuges~\cite{fleischmann+history}. The
pure yeast would prove to be excellent and turbocharged at leavening bread
doughs. What would previously take 10~hours to leaven a bread dough could now
be done within 1~hour. The process became much more efficient. What
ultimately made making large batches of dough possible, was the invention of
the electrical kneader. Rufus Eastman, an American inventor, is often
credited with an important advancement in mixer technology. In \num{1885}, he
received a patent for an electric mixer with a mechanical hand-crank
mechanism. This device was not as advanced or as widely adopted as later
electric mixers, but it was an early attempt to mechanize mixing and kneading
processes in the kitchen using electricity. Eastman's invention represented
an important step in the development of electric mixers, but it wasn't as
sophisticated or popular as later models like the KitchenAid mixer. The
KitchenAid mixer, introduced in \num{1919}, is often recognized as one of the
first widely successful electric mixers and played a significant role in
revolutionizing kitchen appliances for home
cooks~\cite{first+mixer}~\cite{kitchenaid+history}.
During World~War~II the first packaged dry yeast was developed. This would
ultimately allow bakeries and home bakers to make bread much faster and more
consistently. Thanks to pure yeast, building industrial bread making machines
was now possible. Provided you maintain the same temperature, same flour and
yeast strains fermentation became precisely reproducible. This ultimately lead
to the development of giga bakeries and flour blenders. The bakeries demanded
the same flour from year to year to bake bread in their machines. For this
reason, none of the supermarket flour you buy today is single origin. It is
always blended to achieve exactly the same product throughout the years.
Modern wheat, specifically the high-yielding and disease-resistant varieties
commonly grown today, began to be developed in the mid-20\textsuperscript{th}
century. This period is often referred to as the \emph{Green Revolution.}
One of the key figures in this development was American scientist Norman
Borlaug, who is credited with breeding high-yield wheat varieties,
particularly dwarf wheat varieties, that were resistant to diseases and could
thrive in various environmental conditions. His work, which started in the
1940s and continued through the \num{1960}s, played a crucial role in
increasing wheat production worldwide and alleviating food
shortages~\cite{green+revolution}.
Only in 1857, the French microbiologist Louis Pasteur discovered
the process of alcoholic fermentation. He would prove that
yeast microorganisms are the reason for alcoholic fermentation
and not other chemical catalysts. What would then start is
what I~describe as the 150 lost years of bread making. In 1879
the first machines and centrifuges were developed to centrifuge
pure yeast. This yeast would be extracted from batches of sourdough.
The pure yeast would prove to be excellent and turbocharged
at leavening bread doughs. What would previously take 10~hours
to leaven a bread dough could now be done within 1~hour.
The process became much more efficient. During World~War~II
the first packaged dry yeast was developed. This would ultimately
allow bakeries and home bakers to make bread much faster.
Thanks to pure yeast, building bread making machines was
possible. Provided you maintain the same temperature,
your yeast would always ferment exactly the same way.
As fermentation
times sped up, the taste of the final bread would deteriorate.
@@ -259,7 +111,7 @@ of true nerds would continue making bread with sourdough.
Suddenly people started to talk more often about celiac disease
and the role of gluten. The disease isn't new; it has first
been described in \num{250}~AD~\cite{coeliac+disease}. People
been described in 250 AD~\cite{coeliac+disease}. People
would note how modern bread has much more gluten compared
to ancient bread. The bread in ancient times probably was much flatter.
The grains over time have been bred more and more towards containing a higher
@@ -299,9 +151,8 @@ During the California Gold Rush, French bakers brought the sourdough
culture to Northern America. A popular bread became the
San Francisco sourdough. It's characterized by its unique
tang (which was previously common for every bread). It
however remained more of a niche food while industrial bread
was on the rise. What really expedited
the comeback of sourdough was the \num{2020} COVID-19 pandemic.
however remained more of a niche food. What really expedited
the comeback of sourdough was the 2020 COVID-19 pandemic.
Flour and yeast became scarce in the supermarkets. While
flour returned yeast couldn't be found. People started
to look for alternatives and rediscovered the ancient

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4
book/intro/acknowledgments.tex → book/intro/acknowledgements.tex
View File

@@ -1,5 +1,5 @@
\chapter{Acknowledgments}%
\label{ch:Acknowledgments}
\chapter{Acknowledgements}%
\label{ch:Acknowledgements}
This book would not have been possible without your help.
With all your donations I~have been able to focus on finishing
this book. Your continuous support allows me to focus

4
book/intro/foreword.tex Normal file
View File

@@ -0,0 +1,4 @@
\chapter{Foreword}%
\label{ch:Foreword}
Hopefully one day there is going to be an awesome foreword
by another bread baker!

37
book/intro/preface.tex
View File

@@ -46,8 +46,7 @@ seemingly
healthy bread consisted of so many other things aside from flour and water.
The black color was not coming from the flour, but from caramelized sugar.
The packaging stated it was a sourdough bread, but then why was there additional yeast?
I~thought that if it was really sourdough, it shouldn't require additional
yeast. I~soon
I~thought that if it was really sourdough, it shouldn't require additional yeast, and I~soon
realized that something was wrong with the bread I~was buying.
I~proceeded to check the other supermarket breads, only to discover that they, too,
contained ingredients I'd never heard of. That was the day I~lost trust
@@ -81,24 +80,22 @@ sometimes you are faced with issues you don't understand. In \qty{99.95}{\percen
of all software bugs, the developer is the issue. Sometimes, however, the framework has a
bug. That is when the developer must dig deeper to see the \emph{what} and the
\emph{why} behind what
the framework is doing. You will need to read other engineers' source code, and you will be forced
the framework is doing. You will need to read other engineer's source code, and you will be forced
to understand \emph{why} things are happening.
Being unhappy with what I~was baking, my engineering mindset took over, and
I~had to do my own deep dive to understand what was going on. Much to my
surprise, however, none of the recipes I'd encountered would tell me
\emph{why} I~should use amount $X$ of water and amount $Y$ of flour, or
\emph{why} exactly I~should use fresh yeast over dry yeast. Why should I~slap
my dough while kneading it on the counter? Why is a stand mixer better than
kneading by hand? Why should I~let the dough sit for this long? Why is
steaming the dough during baking important? Do I~really need to get myself an
expensive Dutch oven to bake bread? The problem compounded when I~started
reading about sourdough. It all sounded like black 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 I~became even more determined to learn how decent bread should
be made at home.
Being unhappy with what I~was baking, my engineering mindset took over, and I~had
to do my own deep dive to understand what was going on. Much to my surprise, however,
none of the recipes I'd encountered would tell me \emph{why} I~should use amount X
of water and amount Y of flour, or \emph{why} exactly I~should use fresh yeast over dry yeast. Why
should I~slap my dough while kneading it on the counter? Why is a standmixer
better than kneading by hand? Why should I~let the dough sit for this long?
Why is steaming the dough during baking important? Do I~really need to
get myself an expensive Dutch oven to bake bread?
The problem compounded when I~started reading about sourdough. It all sounded like black
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 I~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
@@ -165,8 +162,8 @@ and more. It should provide a detailed understanding as to why certain steps are
and how to adapt them 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, I~do not want to charge for the book. That's why I've decided to make
it open source and have asked the community to support my work with
donations. The community's feedback has been amazing so far, and
it open source and have asked the community to support my work financially via my ko-fi page
\url{https://ko-fi.com/thebreadcode}. The community's feedback has been amazing so far, and
I've already raised much more money than initially expected. The digital version of this book
will always remain free. There is also a hardcover version of the book available for purchase.
You can read more details here: \url{https://breadco.de/physical-book}

540
book/makefile
View File

@@ -1,417 +1,318 @@
# Macros for commands {{{
# Macros for commands
LATEX := latexmk -cd -pdflua -lualatex="lualatex -interaction=nonstopmode" -synctex=1 -use-make
EBOOK := tex4ebook --lua -d epub -f epub -c tex4ebook.cfg -B epub_build
WEBSITE := make4ht --lua -c website.cfg -uf html5+tidy+common_domfilters -B website_build
EBOOK := tex4ebook --lua -d epub -c tex4ebook.cfg
WEBSITE := make4ht --lua -c website.cfg -a debug -uf html5+tidy+common_domfilters+dvisvgm_hashes
CLEAN := latexmk -cd -lualatex -c -use-make
EBOOK_CONVERT := kindlegen
CHECK_1 := lacheck
CHECK_2 := chktex
CONVERT_PIC := convert
REDUCE_PIC := -resize '800x800>' \
-strip -interlace Plane -gaussian-blur 0.05 -quality 85\% \
-set colorspace Gray -separate -evaluate-sequence Mean
REDUCE_PIC_COLOR := -quality 80\%
RSYNC := rsync -au --exclude 'book.epub' --exclude '*.jpg'
GIT := git --no-pager
SPELL_CHECK := hunspell -t -l -d en_US
# We want bash as shell
SHELL := $(shell if [ -x "$$BASH" ]; then echo $$BASH; \
else if [ -x /bin/bash ]; then echo /bin/bash; \
else echo sh; fi; fi)
ifdef DEBUG
LATEX += -diagnostics
EBOOK += -a debug
WEBSITE += -a debug
endif
# }}}
# Default target is not all because most of the time we just want a pdf...
# and building everything take a long time.
.DEFAULT_GOAL := serif
website_dir := static_website_html
# Dependencies {{{
# List all files that are dependencies
chapters = baking basics bread-types cover flour-types history intro mix-ins\
non-wheat-sourdough sourdough-starter storing-bread troubleshooting\
wheat-sourdough glossary
wheat-sourdough
# Actual book text and LaTeX code {{{
src_tex := $(foreach directory, $(chapters), $(wildcard $(directory)/*.tex))
src_tex += book.tex book_sans_serif.tex references.bib figures/vars.tex
src_tex += supporters.csv sourdough.sty colors.tex abbreviations.tex
src_tex += $(src_recipes)
# }}}
# Tables and TikZ flowcharts/plots/drawings... {{{
src_tables := $(wildcard tables/table-*.tex)
src_figures := $(wildcard figures/fig-*.tex) figures/flowcharts_tikz.tex
src_figures += $(wildcard plots/fig-*.tex) abbreviations.tex colors.tex
src_recipes := $(wildcard recipes/*.tex)
src_plots := $(wildcard plots/*.table)
# }}}
tgt_figures := $(patsubst %.tex, %.png,$(src_figures))
src_tex := $(foreach directory, $(chapters), $(wildcard $(directory)/*.tex))
src_tex += book.tex book_sans_serif.tex references.bib figures/vars.tex
src_tex += supporters.csv sourdough.sty colors.tex
# Photos {{{
images := $(wildcard images/*/*.jpg)
images += $(wildcard images/*.jpg)
images += $(wildcard images/*.png)
images += $(wildcard images/*/*.png)
images += $(foreach directory, $(chapters), $(wildcard $(directory)/*.jpg))
images += $(foreach directory, $(chapters), $(wildcard $(directory)/*/*.jpg))
images += $(foreach directory, $(chapters), $(wildcard $(directory)/*.png))
images += $(foreach directory, $(chapters), $(wildcard $(directory)/*/*.png))
# Black and White ebook, we will just re-zip directory after converting the
# images to lower resolution and greyscale
bw_images := $(addprefix bw-book-epub/OEBPS/, $(images))
src_all := $(src_tex) $(src_figures) $(src_tables) tex4ebook.cfg book.mk4 $(images)
# For lower resolution colour ebook (see below) we will not convert png as it
# only get worst we will copy them instead... so remove them as a dependency.
low_res_images := $(addprefix low-res-book-epub/OEBPS/, $(images))
low_res_images := $(filter-out %.png, $(low_res_images))
# }}}
website_src := $(src_all) website.cfg
# All together.
src_all := $(src_tex) $(src_figures) $(src_tables) $(images) $(src_plots)
# Format specific configuration files
ebook_src := $(src_all) tex4ebook.cfg book.mk4 book-ebook.css
website_src := $(src_all) website.cfg style.css
website_dir := static_website_html
website_assets := $(wildcard ../website/assets/*)
ruby_src := ../website/modify_build.rb $(website_assets)
ruby_pkg := ../website/Gemfile ../website/Gemfile.lock
# }}}
# Internal build rules {{{
# Flowcharts {{{
tgt_figures := $(patsubst %.tex, %.png,$(src_figures))
# Default rules for pdf and ebooks, getting overwritten when built in a
# sub-directory
%.pdf: %.tex
$(LATEX) $<
# TODO: check if it works on github CI
%.png: %.tex
@printf '%s\n' "\input{./vars.tex}" > $@.in
@printf '%s\n' "\begin{document}" >> $@.in
@echo "\input{./vars.tex}" > $@.in
# \b is backspace..
@echo "\\\begin{document}" >> $@.in
@cat $< >> $@.in
@printf '%s\n' "\end{document}" >> $@.in
@echo "\\\end{document}" >> $@.in
$(LATEX) $@.in
figures/export_figures.sh $@.pdf
%.xbb: %.jpg
ebb -x $<
# }}}
# Pdf {{{
# Default rules for pdf, getting overwritten when built in a sub-directory
%.pdf: %.tex
$(LATEX) $<
book_serif/book.pdf: $(src_all)
$(LATEX) -output-directory=book_serif book.tex
book_sans_serif/book_sans_serif.pdf: $(src_all)
$(LATEX) -output-directory=book_sans_serif book_sans_serif.tex
# }}}
# Ebook {{{
###################################
.PHONY: copy_ebook_files copy_ebook_files_low_res
epub/%.epub: %.tex $(ebook_src) cover/cover-page.xbb
$(EBOOK) $<
epub/%.epub: %.tex $(src_all) cover/cover-page.xbb
$(EBOOK) -f epub $<
copy_ebook_files: ebook
$(RSYNC) --exclude '*.png' epub_build/book-epub/ bw-book-epub/
epub/%.mobi: epub/%.epub
$(EBOOK_CONVERT) $< -o $(notdir $@)
# Now that we have built the ebook we will generate 2 more versions
#
# 1) With kindle app on phone we want a colour version with size < 50 MB
# 2) A black-white version for actual eink readers
#
# In both cases we just convert images and repack the ebpub
epub/%.azw3: epub/%.epub
$(EBOOK_CONVERT) $< -o $(notdir $@)
# We do not convert SVG to B&W or lower res for now as they are super small
# anyway
bw-book-epub/OEBPS/%.jpg: %.jpg
mkdir -p $(dir $@)
$(CONVERT_PIC) $< $(REDUCE_PIC) $@
# Now with the rules
# Expected usual rules first
.PHONY: default
default: build_serif_pdf
bw-book-epub/OEBPS/%.png: %.png
mkdir -p $(dir $@)
$(CONVERT_PIC) $< $(REDUCE_PIC) $@
epub/bw_book.epub: copy_ebook_files $(bw_images)
cd bw-book-epub; zip -q0X ../epub/bw_book.epub mimetype
cd bw-book-epub; zip -q9XrD ../epub/bw_book.epub ./
# Now the low res
copy_ebook_files_low_res: ebook
$(RSYNC) epub_build/book-epub/ low-res-book-epub/
low-res-book-epub/OEBPS/%.jpg: %.jpg
mkdir -p $(dir $@)
$(CONVERT_PIC) $< $(REDUCE_PIC_COLOR) $@
epub/low_res_book.epub: copy_ebook_files_low_res $(low_res_images)
cd low-res-book-epub; zip -q0X ../epub/low_res_book.epub mimetype
cd low-res-book-epub; zip -q9XrD ../epub/low_res_book.epub ./
# }}}
# Website {{{
###################################
.PHONY: html website
$(website_dir)/book.html: $(website_src) cover/cover-page.xbb
$(WEBSITE) -d $(website_dir) book.tex
html: $(website_dir)/book.html
cp $< $(website_dir)/index.html
# Because packages will be installed in hard to predict places use a file as
# marker..
../website/_bundle_install_done: $(ruby_pkg)
-rm ../website/$@
cd ../website && bundle install
touch ../website/$@
# TODO: this will run every single time, but is so fast we don't really care
website: html ../website/_bundle_install_done $(ruby_src)
cd ../website && ruby modify_build.rb
#}}}
# Figures only {{{
###################################
.PHONY: export_figures
# Requires that you have docker running on your computer.
export_figures: pdf $(tgt_figures)
cd figures/ && bash export_figures.sh
# }}}
# }}}
# User level targets {{{
# Build targets {{{
.PHONY: all
all: bake
# Finally actual project targets (i.e. build pdf and ebooks)
.PHONY: pdf serif sans_serif ebook
pdf: serif sans_serif
serif: book_serif/book.pdf
sans_serif: book_sans_serif/book_sans_serif.pdf
ebook: epub/book.epub
bw_ebook: epub/bw_book.epub
low_res_ebook: epub/low_res_book.epub
# }}}
# Old target names are disabled with helpful help message {{{
build_pdf:
@echo "build_pdf target is not supported anymore, please use make pdf"
@exit
build_serif_pdf:
@echo "build_serif_pdf target is not supported anymore, please use make serif"
@exit
build_sans_serif_pdf:
@echo "build_sans_serif_pdf target is not supported anymore, please use make sans_serif"
@exit
build_ebook:
@echo "build_ebook target is not supported anymore, please use make ebook"
@exit
build_bw_ebook:
@echo "build_bw_ebook target is not supported anymore, please use make bw_ebook"
@exit
build_low_res_ebook:
@echo "build_low_res_ebook target is not supported anymore, please use make low_res_ebook"
@exit
# }}}
# Top level releases rules {{{
.PHONY: bake release_serif release_sans_serif
bake: release_serif release_sans_serif website
release:
mkdir -p release
release_serif: serif ebook bw_ebook low_res_ebook | release
cp book_serif/book.pdf release/TheBreadCode-The-Sourdough-Framework.pdf
cp epub/bw_book.epub release/TheBreadCode-The-Sourdough-Framework-black-and-white.epub
cp epub/low_res_book.epub release/TheBreadCode-The-Sourdough-Framework.epub
# Kindle does not allow files larger than 50 MB... so let's check
@if [ `du -sb epub/low_res_book.epub | cut -f1` -gt 49500000 ]; then \
echo "ERROR: epub File too big"; \
exit 1; \
fi
release_sans_serif: sans_serif | release
cp book_sans_serif/book_sans_serif.pdf release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
# }}}
# Clean up {{{
###################################
# delete generated files
.PHONY: clean_figures clean_ebook_build clean_website_build clean mrproper
clean_figures:
-$(CLEAN) $(patsubst %.tex, %.png.in, $(src_figures))
-rm $(patsubst %.tex, %.png.pdf, $(src_figures))
-rm $(patsubst %.tex, %.png.in, $(src_figures))
-rm $(wildcard figures/*.png.*)
-rm cover/cover-page.xbb
clean_ebook_build:
-rm epub_build/book*.{4ct,4tc,aux,bbl,bcf,blg,dvi,fdb_latexmk,fls,html}
-rm epub_build/book*.{idv,lg,loc,log,ncx,run.xml,tmp,xref}
-rm epub_build/{book.css,content.opf} epub_build/book-epub/mimetype
-rm epub_build/book*x.svg
-rm -rf epub_build/book-epub/META-INF epub_build/book-epub/OEBPS
clean_website_build:
-rm website_build/book*.{4ct,4tc,aux,bbl,bcf,blg,dvi,fdb_latexmk,fls,html}
-rm website_build/book*.{idv,lg,loc,log,ncx,run.xml,tmp,xref}
-rm website_build/book.{loc,dlog}
clean: clean_ebook_build clean_figures clean_website_build
$(CLEAN) -output-directory=book_serif book.tex
$(CLEAN) -output-directory=book_sans_serif book_sans_serif.tex
-rm book*/*.{bbl,loc,run.xml}
mrproper: clean
$(CLEAN) -C $(src_figures)
$(CLEAN) -C -output-directory=book_serif book.tex
$(CLEAN) -C -output-directory=book_sans_serif book_sans_serif.tex
-rm figures/*.png
-rm -rf release/
-rm -rf book_serif/ book_sans_serif/
-rm -rf epub/ epub_build/ bw-book-epub/ low-res-book-epub/
-rm -rf website_build/ $(website_dir)
# }}}
# Help {{{
###################################
.PHONY: help
help:
@echo ""
@echo "default: builds the book in pdf format (serif)"
@echo ""
@echo "Releases:"
@echo " all: pdf serif and sans-serif accessible version, ebooks in colours"
@echo " and black&white versions as well as the website"
@echo "all: pdf and ebooks serif and sans-serif accessible version, same as"
@echo " build release"
@echo "bake: same as build all"
@echo ""
@echo " bake: same as build all"
@echo "check: runs static analysis checker on LaTeX source to spot"
@echo " programming or typographic mistakes"
@echo ""
@echo " release_serif: build serif only version of pdf and ebook"
@echo " release_sans_serif: build sans-serif/accessible version of pdf"
@echo ""
@echo "Portable Document Format (pdf):"
@echo " sans_serif: build accessible pdf only (same as release_sans_serif)"
@echo " serif: build serif pdf only"
@echo " pdf: builds both serif and accessible pdf"
@echo ""
@echo "Ebooks (epub):"
@echo " ebook: builds only the colour ebook"
@echo " low_res_ebook: builds the colour ebook in lower resolution"
@echo " bw_ebook: builds the low res black & white ebook"
@echo ""
@echo "Website:"
@echo " website: build the static website from LaTeX sources and post-process it"
@echo " html: build the static website from LaTeX sources _without_ post-processing"
@echo ""
@echo "Cleanup:"
@echo " mrproper: delete all generated files intermediate and pdf/ebooks/website"
@echo " clean: delete all intermediate files keep targets (pdf/ebooks/website)"
@echo "clean: delete all intermediate files keep targets (pdf/ebooks/website)"
@echo "mrproper: delete all generated files intermediate and pdf/ebooks/website"
@echo " clean_figures: delete intermediate TikZ files"
@echo " clean_website_build: delete intermediate website files"
@echo " clean_ebook_build: delete intermediate ebook files"
@echo ""
@echo "build_ebook: builds only the ebook serif and accessible version"
@echo "build_pdf: builds both serif and accessible pdf"
@echo ""
@echo "build_sans_serif_ebook: build accessible ebook only"
@echo "build_sans_serif_pdf: build accessible pdf only"
@echo ""
@echo "build_serif_ebook: build serif ebook only"
@echo "build_serif_pdf: build serif pdf only"
@echo ""
@echo "figures: build TikZ figures"
@echo ""
@echo "release_serif: build serif only version of pdf and ebooks"
@echo "release_sans_serif: build sans-serif/accessible version of pdf and ebooks"
@echo ""
@echo "website: build the static website from LaTeX sources and post-process it"
@echo "html: build the static website from LaTeX sources _without_ post-processing"
@echo ""
@echo "Debug targets:"
@echo ""
@echo "figures: build TikZ figures only"
@echo "quick: compiles serif_pdf but runs lulatex only once"
@echo ""
@echo "Quick builds:"
@echo " quick: compiles serif_pdf but runs lulatex only once"
@echo " quick_ebook: compiles ebook but runs lulatex only once"
@echo "quick_ebook: compiles serif_ebook but runs lulatex only once"
@echo ""
@echo "Checks:"
@echo " tex-check: runs static analysis checker on LaTeX source to spot"
@echo " programming or typographic mistakes"
@echo " spell-check: runs a spell checker"
@echo " check: runs both checkers"
@echo "show_tools_version: Show version of tools used on the build machine"
@echo ""
@echo "Dump informations:"
@echo " show_tools_version: Show version of tools used on the build machine"
@echo " printvars: print all variables in the makefile"
@echo " print-X: print makefile variable X"
@echo "print-X: print makefile variable X"
@echo ""
@echo "set DEBUG i.e make DEBUG=1 ebook to add debug flags to commands"
# }}}
# }}}
@echo "printvars: print all variables in the makefile"
@echo ""
@echo "set DEBUG i.e make DEBUG=1 build_ebook to add debug flags to commands"
# Debug Stuff {{{
###################################
# Verify your spelling and TeX warnings {{{
.PHONY: check tex-check spell-check
# Finally project specif targets
.PHONY: build_pdf
build_pdf: build_serif_pdf build_sans_serif_pdf
.PHONY: build_serif_pdf
build_serif_pdf: book_serif/book.pdf
.PHONY: build_sans_serif_pdf
build_sans_serif_pdf: book_sans_serif/book_sans_serif.pdf
.PHONY: build_ebook
build_ebook: build_serif_ebook build_sans_serif_ebook
.PHONY: build_serif_ebook
build_serif_ebook: epub/book.epub epub/book.mobi epub/book.azw3 | make_release_dir
.PHONY: build_sans_serif_ebook
build_sans_serif_ebook: epub/book_sans_serif.epub epub/book_sans_serif.mobi \
epub/book_sans_serif.azw3 | make_release_dir
.PHONY: export_figures
# Requires that you have docker running on your computer.
export_figures: build_pdf $(tgt_figures)
cd figures/ && bash export_figures.sh
# Goal is not really to have 0 warning reported but we should check we don't
# add many and if we do, we know they are false positive
check: spell-check tex-check
tex-check: $(src_tex)
PHONY: check
check: $(SRC_TEX)
@echo "Running: " $(CHECK_1)
$(CHECK_1) book.tex
@echo ""
@echo "Running: " $(CHECK_2)
$(CHECK_2) book.tex
# Should be 0 if not and you are really sure update the exception file
spell-check: $(src_tex) spelling_exceptions.txt
# Generate exceptions this way to avoid false positives
# hunspell -t -l -d en_US **/*.tex *.csv *.sty *.sty | cut -f 2 -d ':' | sort -u > spelling_exceptions.txt
$(SPELL_CHECK) -p spelling_exceptions.txt $(src_tex)
#}}}
.PHONY: clean_figures
clean_figures:
- $(CLEAN) $(patsubst %.tex, %.png.in, $(src_figures))
- rm $(patsubst %.tex, %.png.pdf, $(src_figures))
- rm $(patsubst %.tex, %.png.in, $(src_figures))
- rm $(wildcard figures/*.png.*)
- rm cover/cover-page.xbb
.PHONY: quick quick_ebook show_tools_version printvars
# Those 2 targets allow fast debug cycles but not resolving references etc
# They also ignore dependencies and run each time you call them.
quick: # run latex only once no biber, no references etc...
$(LATEX) -e '$$max_repeat=1' -halt-on-error -output-directory=book_serif book.tex
.PHONY: clean_ebook_build
clean_ebook_build:
-rm book*.loc
-rm book*.aux
-rm book*.run.xml
-rm book*.bcf
-rm book*.blg
-rm book*.log
-rm book*.4tc
-rm book*.4ct
-rm book*.dvi
-rm book.css
-rm book_sans_serif.css
-rm book*.idv
-rm book*.lg
-rm book*.ncx
-rm book*.tmp
-rm book*.xref
-rm book*.html
-rm book*.fls
-rm book*.fdb_latexmk
-rm book*.bbl
-rm content.opf
-rm book*x.svg
quick_ebook: cover/cover-page.xbb # run latex only once no biber, ref etc...
$(EBOOK) --mode draft book.tex
.PHONY: clean_website_build
clean_website_build: clean_ebook_build
-rm book-*.svg
-rm book.loc
-rm book.dlog
-rm $(subst $(website_dir)/,, $(wildcard $(website_dir)/*.html))
show_tools_version: # Show version of tools used on the build machine {{{
-$(GIT) log -5 --pretty="%h: %s by %an on %as"
.PHONY: clean
clean: clean_ebook_build clean_figures clean_website_build
$(CLEAN) -output-directory=book_serif book.tex
$(CLEAN) -output-directory=book_sans_serif book_sans_serif.tex
-rm book*/*.loc
-rm book*/*.bbl
-rm book*/*.run.xml
-rm -rf book*-epub/META-INF
-rm -rf book*-epub/OEBPS
-rm book*-epub/mimetype
.PHONY: mrproper
mrproper: clean
$(CLEAN) -C $(src_figures)
$(CLEAN) -C -output-directory=book_serif book.tex
$(CLEAN) -C -output-directory=book_sans_serif book_sans_serif.tex
-rm figures/*.png
-rm *.html
-rm *.svg
rm -rf epub/
rm -rf release/
rm -rf book_serif/
rm -rf book_sans_serif/
rm -rf book-epub/
rm -rf book_sans_serif-epub/
rm -rf $(website_dir)
.PHONY: bake
bake: release_serif release_sans_serif
.PHONY: make_release_dir
make_release_dir:
mkdir -p release
.PHONY: release_serif
release_serif: build_serif_pdf build_serif_ebook | make_release_dir
cp book_serif/book.pdf release/TheBreadCode-The-Sourdough-Framework.pdf
cp epub/book.mobi release/TheBreadCode-The-Sourdough-Framework.mobi
cp epub/book.epub release/TheBreadCode-The-Sourdough-Framework.epub
cp epub/book.azw3 release/TheBreadCode-The-Sourdough-Framework.azw3
.PHONY: release_sans_serif
release_sans_serif: build_sans_serif_pdf build_sans_serif_ebook | make_release_dir
cp book_sans_serif/book_sans_serif.pdf release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
cp epub/book_sans_serif.mobi release/TheBreadCode-The-Sourdough-Framework-sans-serif.mobi
cp epub/book_sans_serif.epub release/TheBreadCode-The-Sourdough-Framework-sans-serif.epub
cp epub/book_sans_serif.azw3 release/TheBreadCode-The-Sourdough-Framework-sans-serif.azw3
# Website stuff
$(website_dir)/book.html: $(website_src) cover/cover-page.xbb
$(WEBSITE) -d $(website_dir) book.tex
.PHONY: html
html: $(website_dir)/book.html
cp $< $(website_dir)/index.html
# Because packages will be installed in hard to predict places use a file as
# marker..
../website/_bundle_install_done: $(ruby_pkg)
- rm ../website/$@
cd ../website && bundle install
touch ../website/$@
# TODO: this will run every single time, but is so fast we don't really care
.PHONY: website
website: html ../website/_bundle_install_done $(ruby_src)
cd ../website && ruby modify_build.rb
# Debug Stuff from now on
.PHONY: quick show_tools_version printvars
# Those 2 targets allow fast debug cycles but not reolvig refrences etc
quick: # run latex only once no biber, no references etc..
$(LATEX) -e '$$max_repeat=1' -output-directory=book_serif book.tex
quick_ebook: # run latex only once no biber, no references etc..
$(EBOOK) --mode draft -f epub book.tex
show_tools_version: # Show version of tools used on the build machine
- git log -n 1
@echo ""
-uname -a
- latexmk --version
@echo ""
-$(SHELL) --version
- lualatex --version
@echo ""
-@echo "PATH:"
-@echo $(PATH) | tr ':' '\n'
- tex4ebook --version
@echo ""
-latexmk --version
- make4ht --version
@echo ""
-lualatex --version
- tidy -version
@echo ""
-tex4ebook --version
- kindlegen --version
@echo ""
-make4ht --version
- lacheck --version
@echo ""
-tidy -version
- chktex --version
@echo ""
-dvisvgm --version
- make --version
@echo ""
-lacheck | head -5 | tail -1
- biber -version
@echo ""
-chktex --version
- ruby --version
@echo ""
-make --version
@echo ""
-biber -version
@echo ""
-ruby --version
@echo ""
-$(CONVERT_PIC) --version
@echo ""
-rsync --version
# }}}
# You can find the value of variable X with the following command:
# make print-X
@@ -421,4 +322,3 @@ printvars: # Print all variables in the makefile
@$(foreach V,$(sort $(.VARIABLES)), \
$(if $(filter-out environ% default automatic, \
$(origin $V)),$(info $V=$($V) ($(value $V)))))
# }}}

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\chapter{Mix-ins}%
\label{ch:mix-ins}
\begin{quoting}
In this chapter, you will learn about the fascinating world of sourdough
mix-ins. Discover how these additions can elevate your bread, enhancing
flavor, adding vibrant colors, and creating delightful textures that make
each loaf a culinary masterpiece.
This work-in-progress chapter will describes altering and additions you
could make to your dough to create beautiful or different tasting loafs.
\end{quoting}
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{pumpkin-sourdough}
\caption[Pumpkin sourdough softbuns]{These soft pull-apart sourdough
buns have been made with the addition of pumpkin purée. The mashed pumpkin
adds flavor and hydration to the dough.}%
\end{figure}
A loaf of wheat sourdough has a very pure aesthetic. Good craftsmanship and
precision transform the ingredients into simple, but delicious food. With
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 the loaf of bread as a blank canvas
to express yourself.
\section{Categories}
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{pumpkin-on-flour}
\caption[Pumpkin purée]{A popular method is to substitute part of the
dough's water with another liquid, such as puréed pumpkin. When
incorporating the purée, add any extra water gradually, as the purée
will release its own liquid into the dough over time.}%
\label{fig:pumpkin-on-flour}
\end{figure}
One approach to categorizing the mixins is to look at their respective shape.
However, the transition between these categories is somewhat fuzzy:
One approach to sort through the options is to categorize mix-ins by shape
(the transition between these categories is somewhat fuzzy):
\begin{itemize}
\item Liquids: Integrate homogeneously into the dough, may replace some of
or all of the water. Examples: Milk, butter, oil, spinach juice, tomato
juice, eggs
the water. Examples: Milk, oil, spinach juice.
\item Powders: Integrate homogeneously into the dough, may replace some of
the flour. Examples: Milk powder, semolina, cocoa, spices
the flour. Examples: Rye flour, semolina, cocoa, ground spices.
\item Small bits: Individually visible in the final loaf, small enough to
distribute somewhat evenly throughout the dough. Examples: Seeds (wheat
berries, rye berries, poppy seeds, sesame, pumpkin seeds,
flax seeds), whole spices (coriander)
distribute somewhat evenly throughout the dough. Examples: Seeds (poppy
seeds, sesame, pumpkin seeds), whole spices (coriander).
\item Chunks: Larger pieces that will only be present in the occasional bite
when eating a slice of your bread. Examples: dried tomatoes, chunks of
cheese, chunks of chocolate
cheese,
\end{itemize}
Another categorization approach looks at the changes to the bread:
Another categorization approach looks at the changes to the bread. Most
mix-ins actually impact multiple aspects.
\begin{itemize}
\item Flavor: Significantly changes the taste of the bread. Examples: rye
flour, corn flour, spices, sugar.
flour, spices.
\item Color: Significantly changes the look of the bread. Examples: cocoa,
squid ink, beetroot juice, tomato juice.
squid ink, beetroot juice.
\item Texture: Significantly changes the feeling in the mouth when eaten.
Examples: Cheese (gummy), seeds (crunchy), olives (squishy chunks).
\end{itemize}
Many of the above-listed mix-ins can't be pinpointed to a single category. They
change multiple aspects of the final bread at the same time.
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{seeded-sourdough}
\caption[Seeded sourdough]{In this case a combination of flax, sunflower and
sesame was added to the dough. The seeds will slightly dehydrate the dough
during fermentation and thus adding a bit more water
(\qtyrange{1}{2}{\percent}) is advised.}%
\end{figure}
Mix-ins affect the structure of the dough. One aspect is the impact on
hydration. Some mix-ins absorb a lot of water when added to the dough, so you
have to increase the amount of water to achieve the same dough consistency.
The other impact is on the gluten network. Bits and chunks disrupt the gluten
network and may reduce oven spring during baking. All of this depends on the amount of mix-ins
network, and may reduce the rise. All of this depends on the amount of mix-ins
used. A good rule of thumb is to add \qtyrange{10}{20}{\percent} of the amount
of flour in most mix-ins, reduced to around \qtyrange{1}{5}{\percent} of the
amount of flour for spices.
An important factor is also the mix-in's behavior during baking. Particularly
chunks may bake differently than dough, and either melt (cheese) leaving holes
inside, or char when peeking through the crust (\eg~vegetables). These
problems can be mitigated to some degree with the right preparation (\eg~chopping
into smaller pieces, soaking dry ingredients in water or oil first,
inside, or char when peeking through the crust (\eg, vegetables). These
problems can be mitigated to some degree with the right preparation (\eg,
chopping into smaller pieces, soaking dry ingredients in water or oil first,
or squeezing out excess moisture).
% potential reference to link: https://food52.com/blog/25521-additions-to-sourdough-bread-ideas
\section{Examples}
The following is a list of common mix-ins and their peculiarities. They can be
combined depending on your preference.
The following is a list of common mix-ins and their peculiarities:
\subsection{Flours}
These are powders. Usually, you want to just replace some fraction of the
These are powders. Usually you want to just replace some fraction of the
regular bread flour. Different flours change the taste of the bread and
usually moderately affect the color.
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{broa}
\caption[Broa de milho]{Broa de milho is a traditional Portuguese bread
made out of half rye and half corn flour.}%
\end{figure}
\begin{itemize}
\item Whole wheat flour (substitute any amount, makes the bread taste more
complex, nutty)
\item Rye flour (very hearty, nutty, malty taste)
\item Enzymatic malt (malty taste, improves enzymatic activity). The malt is
a great addition when making quicker yeast-based doughs.
\item Semolina (supports Mediterranean flavors)
\item Semolina (supports mediterranean flavors)
\item Cocoa (replace \qty{10}{\percent} of the flour for a black loaf, goes
great with sweet toppings)
\item Other non-wheat flours such as: Chickpea, corn, hemp, potato\dots{}
\end{itemize}
\subsection{Liquids}
Instead of using water, you can substitute it with a different liquid,
affecting taste and texture.
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{beer-bread}
\caption[Stout beer bread]{Dark hearty stouts work excellently as a water
replacement when making sourdough bread. The resulting loaf features a
hearty malty taste}%
\end{figure}
Substitute some of the water with a different liquid, affecting taste and
texture.
\begin{itemize}
\item Beer
\item Butter
\item Buttermilk
\item Cereal milk (the leftover milk from eating cereals)
\item Coffee
\item Eggs
\item Fruit/vegetable juices (also see Section~\ref{sec:colors})
\item Beer
\item Olive oil (mediterranean)
\item Milk (for sweet, soft breads)
\item Milk alternatives such as: Almond, oat, soy\dots{}
\item Mashed potatoes
\item Mashed sweet potatoes. Bolo do caco is a typical bread from Madeira,
made from \qty{50}{\percent} wheat flour and \qty{50}{\percent} mashed potatoes.
\item Olive oil (Mediterranean)
\item Other mashed vegetables such as: Beets, pumpkin\dots{}
\item Buttermilk
\end{itemize}
\subsection{Colors}%
\label{sec:colors}
Some mix-ins will change the color and flavor of your bread. Common colorings
include:
\subsection{Colors}
These drastically change the color of the bread.
\begin{itemize}
\item Activated charcoal powder (black)
\item Beetroot juice (red)
\item Blueberry juice (blue)
\item Blue butterfly pea flower powder (blue)
\item Carrot juice (orange)
\item Pear juice (pink)
\item Spinach juice (green)
\item Squid ink (black)
\item Strawberry juice (red)
\item Tomato juice (red)
\end{itemize}
\subsection{Seeds and nuts}
These are small bits, with some almost crossing into the chunk category. Some
seeds benefit from being boiled for about 10~minutes before adding them to the
These are small bits, with some almost crossing into the chunk category. Most
seeds benefit from being baked for about 10~minutes before adding them to the
dough.
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{stollen-close-up}
\caption[Stollen closeup]{The Stollen is a traditional German sweet Christmas
bread featuring a variety of mix-ins. The dough typically contains candied
lemon, candied orange, and raisins. The mix-ins are soaked in rum before
being added to the dough. While the stollen matures after baking (up to
\num{6} months) the candied ingredients release their aroma to the baked
product.}%
\end{figure}
\begin{itemize}
\item Cacao nibs
\item Chia seed
\item Chopped or whole nuts such as: Almonds, hazelnuts and walnuts
\item Flaxseeds
\item Hemp seed
\item Poppy seed
\item Pumpkin seed
\item Chia seed
\item Flaxseed (soak these in water first)
\item Hemp seed (very crunchy, a personal favorite)
\item Sesame
\item Sunflower seed
\item Whole rye berries (boil 10 minutes)
\item Whole wheat berries (boil 10 minutes)
\item Poppy seed
\item Cacao nibs
\item Chopped or whole walnuts
\item Chopped or whole hazelnuts
\end{itemize}
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{seeds-bread}
\caption[Whole-rye with rye berries]{A sourdough bread made with half
whole-rye flour and half rye berries. The berries are typically boiled
for 10~minutes to allow them to soften a bit. When baking a loaf it is
advised to use a thermometer to measure whether it is done baking. The
final bread features a hearty tangy flavor and has a moist crumb.}%
\end{figure}
\subsection{Spices and flavor mix-ins}
These are mostly powders or small bits.
\begin{itemize}
\item Blueberry skins (press through a sieve to remove juice), raw
blueberries
\item Mediterranean herbs (oregano, thyme, rosemary, marjoram)
\item Bread spice (coriander, cumin, fennel, anise)
\item Grated hard cheese: Gruyère, parmesan
\item Blueberry skins (press through sieve to remove juice, raw blueberries
would add too much water)
\item Lemon zest (alternatively orange or lime)
\item Browned onions
\item Candied fruits such as: Lemon, orange, pineapple\dots{}
\item Cinnamon
\item Grated hard cheese such as: Gruyère, parmesan\dots{}
\item Mediterranean herbs such as: Marjoram, oregano, rosemary, thyme\dots{}
\item Miso
\item Molasses
\item Sugar
\item Spices such as: Anise, fennel, cinnamon, coriander, cumin\dots{}
\item Zests such as: Lime, Lemon, orange\dots{}
\item Miso
\end{itemize}
\subsection{Highlights}
Mostly chunks, that add a big contrast and flavorful highlight to the basic
bread. Usually, you want to use only one (or a maximum of two) of these. The suggestions
can often be complemented by some flavor or flour mix-in.
bread. Usually you want to use only one (or maximum two) of these. Often can
be complemented well by some flavor mix-in or flour.
\begin{itemize}
\item Chocolate chunks or drops
\item Chunks of black garlic
\item Chunks of cheese such as: Cheddar, feta\dots{}
\item Cornflakes
\item Dried fruits such as: Cranberries, dates, raisins\dots{}
\item Olives
\item Pickled pepperoni
\item Sun-dried tomatoes (squeeze out the oil if using pickled ones, or soak
\item Sundried tomatoes (squeeze out the oil if using pickled ones, or soak
dried ones in water)
\item Pickled pepperoni
\item Cornflakes
\item Dried fruit (\eg, cranberries, raisins)
\item Chunks of cheese (\eg, cheddar, feta)
\item Chunks of black garlic
\item Chocolate chunks or drops
\end{itemize}
\subsection{Combinations}
A few combinations where multiple mix-ins complement each other:
\begin{itemize}
\item Butter and milk. Then add cinnamon and brown sugar before shaping
\item Cheddar and pepperoni
\item Cheddar and jalapeño
\item Cocoa, cacao nibs, whole hazelnuts
\item Cranberry and walnuts
\item Semolina, Mediterranean herbs, olives, sun-dried tomatoes
\item Tomato juice instead of water with \qty{20}{\percent} rye flour
\item Semolina, mediterranen herbs, olives, sundried tomatoes.
\item Cranberry and walnuts.
\item Cheddar and pepperoni.
\item Cocoa, cacao nibs, whole hazelnuts.
\end{itemize}
\section{Techniques}
Adding mix-ins into the dough is just the simplest approach. There are other,
more advanced ways to include them into a loaf.
Adding mix-ins to the dough is just the simplest approach. Add the mix-ins
directly when you knead the dough. After the first kneading wait for 30
minutes to see if the dough has enough or too much water. In the case of
whole-soaked berries (\eg~rye or wheat) chances are that the berries will
release some water and make the dough wetter. In this case, you will want to
add a bit more flour to the dough to compensate for the high hydration.
\subsection{Covering the crust}
This works best for either powders or small bits. Spread the mix-in in a flat
container, wet the surface of the loaf, and dip it into the mix-in right
before baking.
\subsection[Incorporating seeds into the dough]{What is the best stage to
incorporate inclusions (seeds) into the dough?}%
\label{subec:incorporate-seeds}
You can include seeds directly at the start when mixing the dough. If you use
whole seeds such as wheat or rye kernels, soak them in water overnight and
then rinse them before adding them to the dough. This makes sure that they are
not crunchy and are soft enough when eating the bread. If you forgot to soak
them you can cook the seeds for 10~minutes in hot water. Rinse them with cold
water before adding them to your dough.
If you want to sweeten the dough, your best option is to add sugar during the
shaping stage. Sugar added too early in the process typically gets fermented
until none of it remains. Adjust your shaping technique a little bit and
spread your sugar mixture over a flattened-out dough. You can then roll the
dough together, incorporating layers of sugar.
\subsection{Adding before shaping}
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{apple-swirl}
\caption[Apple swirl buns]{A great technique is to add some of your mix-ins
directly before shaping. In this case, a mixture of apples, cinnamon and
brown sugar was applied. Proceed and roll the dough together. Afterward
cut the roll into smaller pieces using a sharp knife, dough scraper or
dental floss. Place each piece of dough next to each other in a greased
bowl to allow them to be proofed. Proceed and bake as you would
normally do. The benefit of this technique is that the mix-ins will not
be fermented. This is typically required in the case of sugar since you
want the final baked goods to feature sweetness. If included upon
initial mixing most of the sugar would be fermented and the bread would
not taste sweet.}%
\label{fig:apple-swirl}
\end{figure}
Another approach is to lay the dough out flat after the bulk fermentation.
Then using a spatula spread your ingredient over the flat dough. Continue with
your regular shaping and/or roll up the dough. When creating a roll you can
use a sharp knife to cut the dough, dental floss works great too. Afterward,
place the tiny swirls in a container to let them proof and become fluffier.
This is an excellent way to add sweet mix-ins as the microbes will not ferment
them. When adding sugar to the initial dough it will be fermented and the
resulting dough will not taste sweet (depending on the fermentation duration).
This approach is excellent for garlic/cheese rolls, garlic/herb rolls, and
cinnamon rolls
\subsection{Covering the surface}
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{surface-seeds}
\caption[Surface seeds]{These are chop buns which are created by chopping
up a retarded dough into smaller pieces before baking. Then each piece of
dough is quickly dumped in water and then rolled in a bowl of seeds.
Afterward, the dough is directly baked in the preheated oven. These
coverings add superb additional flavor and can be adjusted depending on
your preference. I love adding a mixture of sunflower, flax, and
sesame seeds.}%
\label{fig:surface-seeds}
\end{figure}
This works best for either powders or small bits. After shaping wrap your
coverings on the dough's surface. This works great too when covering your
banneton or loaf pan with seeds or oats. When using a loaf pan or banneton
these coverings also help to make the container stick less.
Another approach commonly used with buns is to wet the surface or dump the
dough in water. Afterward, dip the wet piece of dough into your bowl of
mix-ins. This does not work for all mix-ins, as some can't handle the high
temperatures during baking and char. Most commonly done with seeds
(\eg~sesame, oats, flax-seed).
This does not work for all mix-ins, as some can't handle the high temperatures
during baking and char. Most commonly done with seeds (\eg, sesame).
\subsection{Swirled colors}
Mix-ins that change the color of the dough bring the opportunity for even more
creativity by merging the dough before shaping.
creativity.
Proceed and separate your base dough before adding a colorful ingredient. Bulk
ferment the dough in separate containers. Then Combine the two (or
Separate the dough before adding a colorful ingredient. Combine the two (or
more) differently colored doughs by laminating and stacking the colored sheets
of dough before the last folding, just before shaping. This way the colored
layers won't mix and the resulting dough will have differently colored and
tasting layers\footnote{I once made an experimental dough by merging a wheat,
rye, spelt and einkorn dough into a single dough. The resulting dough was
layered featuring different colors, textures, and flavors.}.
of dough before the last folding, just before shaping and bulk rise.
These can really become works of art.
% https://www.reddit.com/r/Sourdough/comments/onynqm/sourdough_with_dried_raspberries_recipe_in/
% https://natashasbaking.com/blueberry-sourdough/
% https://www.reddit.com/r/Sourdough/comments/mot8vq/chocolate_sourdough_loaf/
% https://www.reddit.com/r/Sourdough/comments/13sdex9/fairy_bread_for_my_daughters_class_party_with/
% https://www.reddit.com/r/Sourdough/comments/keyx88/roasted_onion_and_garlic_loaf_this_loaf_didnt/
% https://myloveofbaking.com/rye-molasses-and-orange-sourdough/
% https://www.reddit.com/r/Sourdough/comments/qd3y4k/pick_your_player_miso_sesame_or_cranberry_walnut/
% https://www.reddit.com/r/Sourdough/comments/lziedg/10_spelt_flour_80_hydration_50_buttermilk_50/
% https://www.reddit.com/r/Sourdough/comments/lbrc4a/squid_ink_sourdough_with_sharp_cheddar_and/
% https://www.reddit.com/r/Sourdough/comments/na0zed/was_hoping_for_a_more_pronounced_purple_but_i/
% https://www.reddit.com/r/Sourdough/comments/10rzgif/sesame_and_poppyseed_64_hydration/
% https://www.reddit.com/r/Sourdough/comments/11lcgvr/sesame_seed_crusted_loaf_w_everything_bagel/

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book/non-wheat-sourdough/non-wheat-sourdough.tex
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@@ -1,36 +1,12 @@
\chapter{Non wheat sourdough}%
\label{ch:non-wheat-sourdough}
\begin{quoting}
In this chapter you will learn how to make a basic sourdough bread
using non-wheat flour, basically all flour except spelt.
using non-wheat flour. This includes all flour except spelt.
The key difference between wheat and non-wheat flour is
the quantity of gluten, the former feature a high amount
of gluten, while the non-wheat flours do not.
\end{quoting}
The whole process (see Flowchart~\ref{flc:non-wheat-sourdough}) is a lot
easier: you mix the ingredients and wait for a certain period until the dough
has reached the level of acidity that you like. Afterward, you shape the
dough or pour it into a loaf pan. After a short proofing period, the bread can
be baked. Due to the lack of gluten development, the final bread will feature
a denser crumb compared to wheat, as you can see in
Picture~\ref{fig:rye-crumb}.
\begin{flowchart}[!htb]
\centering
\input{figures/fig-non-wheat-process.tex}
\caption[Process for non-wheat sourdough bread]{A visualization of the
process to make non-wheat sourdough bread. The process is much simpler
than making wheat sourdough bread. There is no gluten development. The
ingredients are simply mixed together.}%
\label{flc:non-wheat-sourdough}
\end{flowchart}
For non-wheat flours---including rye, emmer, and einkorn---no gluten
development has to be done, meaning there is no kneading, no
over-fermentation, and no issues with making flat bread. In the case of rye
flour, sugars called pentosans prevent gluten bonds from properly
the quantity of gluten. Wheat and spelt feature a high amount
of gluten. The non-wheat flours do not. In the case of rye flour,
sugars called pentosans prevent gluten bonds from properly
forming~\cite{rye+pentosans}.
\end{quoting}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{final-bread}
@@ -40,28 +16,49 @@ forming~\cite{rye+pentosans}.
\label{fig:non-wheat-final-bread}
\end{figure}
For these flours including rye, emmer, and einkorn, no gluten
development has to be done. This means there is no kneading,
no over-fermentation, and no issues with making flat bread.
The whole process
is a lot easier. You mix the ingredients and
wait for a certain period until the dough has
reached the level of acidity that you like. Afterward, you
shape the dough or pour it into a loaf pan. After a short proofing
period, the bread can be baked. Due to the lack
of gluten development, the final bread will feature a denser
crumb compared to wheat.
\begin{flowchart}[!htb]
\begin{center}
\input{figures/fig-non-wheat-process.tex}
\caption[Process for non-wheat sourdough bread]{A visualization of the
process to make non-wheat sourdough bread. The process is much simpler
than making wheat sourdough bread. There is no gluten development. The
ingredients are simply mixed together.}%
\label{fig:non-wheat-sourdough}
\end{center}
\end{flowchart}
This chapter will focus on making rye bread. The flour could
be replaced with einkorn or emmer based on your preference.
The following recipe will make you 2 loaves:
\begin{tabular}{r@{}rl@{}}
\qty{1000}{\gram} &~(\qty{100}{\percent}) & Whole rye flour\\
\qty{800}{\gram} & (\qty{80}{\percent}) & Water at room temperature\\
\qty{200}{\gram} & (\qty{20}{\percent}) & Sourdough starter\\
\qty{20}{\gram} & (\qty{2}{\percent}) & Salt\\
\end{tabular}
\begin{itemize}
\item \qty{1000}{\gram} of whole rye flour
\item \qty{800}{\gram} of room temperature water (\qty{80}{\percent})
\item \qty{200}{\gram} of sourdough starter (\qty{20}{\percent})
\item \qty{20}{\gram} of salt (\qty{2}{\percent})
\end{itemize}
The sourdough starter can be in an active or inactive state. If it has been
at room temperature for a week with no feedings then it will be okay, same
at room temperature for a week with no feedings then it will be okay, or
if it has come right out of the fridge then still it will be no problem.
The dough is very forgiving.
If you follow the suggested quantities from the recipe you are making a
relatively wet rye dough. It's so wet that it can only be made using a loaf
pan. If you want to make a freestanding rye bread, consider reducing the
hydration to around~\qty{60}{\percent}.
If you follow the suggested dough from the recipe you are making a relatively
wet rye dough. It's so wet that it can only be made using a loaf pan. If
you want to make a freestanding rye bread, consider reducing the hydration
to around \qty{60}{\percent}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{ingredients}
@@ -71,11 +68,12 @@ hydration to around~\qty{60}{\percent}.
\label{fig:non-wheat-ingredients}
\end{figure}
Mix together all the ingredients with your hands, or opt for a spatula to
simplify things. Rye flour itself is very sticky and unpleasant to mix by
hand, the dough will stick a lot to your hands. If you use a stiff starter, it
could be easier to first dissolve it in the dough's water, then add the other
ingredients.
Mix together all the ingredients with your hands. You can also
opt for a spatula to simplify things. Rye flour itself is very
sticky and unpleasant to mix by hand. The dough will stick
a lot to your hands. If you use a stiff starter, it can be
easier to dissolve it in the dough's water. Once dissolved,
add the other ingredients.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sticky-hands}
@@ -86,7 +84,7 @@ ingredients.
\label{fig:non-wheat-sticky-hands}
\end{figure}
The goal of the mixing process is simply to homogenize the dough, there
The goal of the mixing process is to homogenize the dough. There
is no need to develop any dough strength. Once you see that
your sourdough starter has been properly incorporated, your
dough is ready to begin bulk fermentation.
@@ -99,11 +97,21 @@ most of the nutrients have been eaten by your microorganisms.
You could let your dough sit for longer, but it wouldn't alter the
final flavor profile by much.
I~recommend waiting until the dough has roughly increased
by~\qty{50}{\percent} in size. If you are daring, you can taste the dough to
get an idea of the acidity profile, it will likely taste very sour. However, a
lot of the acid will evaporate during the baking process, therefore the final
loaf will not be as sour as the dough you are tasting.
I~recommend waiting until the dough has roughly increased by~\qty{50}{\percent}
in size. If you are daring, you can taste the dough
to get an idea of the acidity profile. The dough will likely
taste very sour. However, a lot of the acid will evaporate
during the baking process. So the final loaf will not be
as sour as the dough you are tasting.
Once you are happy with the acidity level, proceed to dividing
and shaping your dough. Shaping might not be possible if you opt
for the wetter dough. If you made a drier dough, use as much
flour as needed to dry the dough a little bit and form a dough ball.
There is no folding the dough. All you do is tuck it together
as much as is needed to apply the shape of your banneton.
For the wetter dough, use a spatula and pour as much dough as
needed into your greased loaf pan.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{crumb}
@@ -116,21 +124,15 @@ loaf will not be as sour as the dough you are tasting.
\label{fig:rye-crumb}
\end{figure}
Once you are happy with the acidity level, proceed to dividing
and shaping your dough. If you made a drier dough, use as much
flour as needed to dry the dough a little bit and form a dough ball.
There is no folding the dough. All you do is tuck it together
as much as is needed to apply the shape of your banneton.
Shaping might not be possible if you opt for the wetter dough. Carefully spread
the dough with a spatula in your greased loaf pan, wetting the spatula to make
this process easier. Spread it until the surface looks smooth and shiny.
Carefully spread the dough with a spatula in your loaf pan. You
can wet the spatula to make this process easier. Spread it
until the surface looks smooth and shiny.
For proofing, I~recommend waiting around 60~minutes. An extended
proofing period does not make sense unless you want to further
increase the dough's acidity. The dough will not become fluffier
the longer you proof. With the short proofing period, however,
the dough will become a bit more homogeneous. This way the final
the dough will become a bit more homogenous. This way the final
bread looks more uniform. The proofing period also allows the
dough to fully extend and fill the edges of the loaf pan. I~also
like to move the dough to the fridge for proofing. The dough stays
@@ -138,23 +140,24 @@ good in the fridge for weeks. You can proceed and bake it at a
convenient time for you.
Once you are happy with the proofing stage, proceed and bake your dough
just like you'd normally do, more details can be found in
Chapter~\ref{ch:baking}. One challenging aspect
just like you'd normally do. For more details please refer to
Chapter~\ref{chapter:baking}. One challenging aspect
of using a loaf pan is to make sure that the center part of your
dough is properly cooked. For this reason, it is best to use a thermometer
and measure the internal temperature. The bread is ready once the internal
temperature reaches \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
removing the bread from the loaf pan once it reaches the desired temperature,
then continue baking the loaf without the pan and steam. This way you achieve
a great crust all around your loaf, and can bake as long as you like until you
have achieved your crust color of choice. The darker, the more crunchy
the crust and the more flavor it offers. If you feel your dough might have
been overly acidic you can extend the baking time, as the longer you bake, the
more acidity will evaporate.
and measure the internal temperature. The bread is
ready once the internal temperature reaches \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
removing the bread from the loaf pan once it reaches the desired
temperature. Then you can continue baking the loaf without the pan and
steam. This way you achieve a great crust all around your
loaf. You can bake as long as you like until you have achieved
your crust color of choice. The darker, the more crunchy
the crust and the more flavor it offers. If you feel your
dough might have been overly acidic, you can extend the baking time.
The longer you bake, the more acidity will evaporate.
This is one of my favorite breads to bake which I~eat on an
almost daily basis. The effort required to make bread like
this is much lower compared to a wheat-based dough. In some
cases, I~extend the recipe and add additional sourdough discard
to the dough. You can add as much discard as you like. The resulting
bread will have a very complex but delicious flavor profile.
bread has a very complex but delicious flavor profile.

75
book/pgfsys-dvisvgm4ht.def
View File

@@ -1,75 +0,0 @@
% Copyright 2021-2024 by Michal Hoftich
% Copyright 2006 by Till Tantau
%
% This file may be distributed and/or modified
%
% 1. under the LaTeX Project Public License and/or
% 2. under the GNU Public License.
%
% See the file doc/generic/pgf/licenses/LICENSE for more details.
\ProvidesFileRCS{pgfsys-dvisvgm4ht.def}
% Driver commands for tex4ht
%
% Load common pdf commands:
%
% we switched to dvisvgm driver by default. it supports patterns and other features
% dvips driver is available through the tikz+ option. It doesn't support everything,
% but it worked better with nested pictures in the past.
\ifdefined\ifOption
\ifOption{tikz+}{\input pgfsys-dvips.def}{\input pgfsys-dvisvgm.def}
\else
% load the dvips driver by default
\input pgfsys-dvisvgm.def
\fi
\catcode`\:=11%
% we must call most of these redefinitions in \AtBeginDocument, because \HLet is available
% only at that moment
\AtBeginDocument{%
% configure the output picture format to svg, as it will require dvisvgm
% post processing.
\Configure{Picture}{.svg}%
% insert picture hooks to pgfsys commands
% these redefinitions are usually called only with the \tikz command,
% they are ignored in tikzpicture environment
\def\:tempa#1{%
\texfourht@tikz@begin%
\csname o:pgfsys@typesetpicturebox:\endcsname{#1}
\texfourht@tikz@end%
}
\HLet\pgfsys@typesetpicturebox\:tempa
% we must remove Picture-alt in \pgfsys@beginpicture, because it can result in alt text included in the image
\def\:tempa{\Configure{Picture-alt}{}\texfourht@tikz@begin\o:pgfsys@beginpicture:}
\HLet\pgfsys@beginpicture\:tempa
\let\o:pgfsys@endpicture:\pgfsys@endpicture
\def\:tempa{\o:pgfsys@endpicture:}
\HLet\pgfsys@endpicture\:tempa
% start picture around TikZ and PGF environments
\ConfigureEnv{tikzpicture}{\begingroup\texfourht@tikz@begin}{\texfourht@tikz@end\endgroup}{}{}%
\ConfigureEnv{pgfpicture}{\begingroup\texfourht@tikz@begin}{\texfourht@tikz@end\endgroup}{}{}%
}
\def\texfourht@tikz@begin{
\protect\csname nested:math\endcsname% support display math
\Picture*[\csname a:Picture-alt\endcsname]{}%
}
\def\texfourht@tikz@end{\EndPicture}
\catcode`\:=12%
\endinput
%%% Local Variables:
%%% mode: latex
%%% End:

30
book/plots/fig-temperature-ambient.tex
View File

@@ -1,30 +0,0 @@
\begin{tikzpicture}
\tikzstyle{every node}+=[font=\normalsize\rmfamily]
\begin{axis}[
title=Ambient temperature,
grid=both,
major grid style={line width=.2pt,draw=gray!30},
axis x line=middle,
axis y line=middle,
axis line style={-Latex},
width=\textwidth,
height=0.5\textwidth,
xmax=35, xmin=-0.1,
ymax=205, ymin=-0.1,
every axis y label/.style={%
at={(ticklabel cs:0.5)},rotate=90,anchor=near ticklabel},
every axis x label/.style={%
at={(ticklabel cs:0.5)},anchor=near ticklabel},
legend pos = south east,
legend style={draw=none},
legend cell align={left},
xlabel=Duration (minutes), ylabel=Temperature (\SI{}{\degree} C)
]
\addplot [color=redpic,smooth,ultra thick] table {plots/icecube_ambient.table};
\addplot [color=codeblack,smooth,ultra thick] table {plots/preheated_ambient.table};
\addplot [color=codeblue,smooth,ultra thick] table {plots/non-preheated_ambient.table};
\addplot [color=yellowpic,smooth,ultra thick] table {plots/preheated_bottom_ambient.table};
\addplot [color=pinkpic,smooth,ultra thick] table {plots/spritzing_ambient.table};
\legend{Ice cube, Preheated, Non-preheated, Preheated bottom, Spritzing};
\end{axis}
\end{tikzpicture}

30
book/plots/fig-temperature-surface.tex
View File

@@ -1,30 +0,0 @@
\begin{tikzpicture}
\tikzstyle{every node}+=[font=\normalsize\rmfamily]
\begin{axis}[
title=Surface temperature,
grid=both,
major grid style={line width=.2pt,draw=gray!30},
axis x line=middle,
axis y line=middle,
axis line style={-Latex},
width=\textwidth,
height=0.5\textwidth,
xmax=35, xmin=-0.1,
ymax=108, ymin=-0.1,
every axis y label/.style={%
at={(ticklabel cs:0.5)},rotate=90,anchor=near ticklabel},
every axis x label/.style={%
at={(ticklabel cs:0.5)},anchor=near ticklabel},
legend pos = south east,
legend style={draw=none},
legend cell align={left},
xlabel=Duration (minutes), ylabel=Temperature (\SI{}{\degree} C)
]
\addplot [color=redpic,smooth,ultra thick] table {plots/icecube_surface.table};
\addplot [color=codeblack,smooth,ultra thick] table {plots/preheated_surface.table};
\addplot [color=codeblue,smooth,ultra thick] table {plots/non-preheated_surface.table};
\addplot [color=yellowpic,smooth,ultra thick] table {plots/preheated_bottom_surface.table};
\addplot [color=pinkpic,smooth,ultra thick] table {plots/spritzing_surface.table};
\legend{Ice cube, Preheated, Non-preheated, Preheated bottom, Spritzing};
\end{axis}
\end{tikzpicture}

43
book/plots/fig-yeast-sourdough-strength.tex
View File

@@ -1,43 +0,0 @@
\begin{tikzpicture}
\tikzstyle{every node}+=[font=\normalsize\rmfamily]
\begin{axis}[
title style={align=center},
title={Gluten development of a sourdough and yeast based dough\\
\qty{22}{\degreeCelsius} (\qty{72}{\degF}) and
\qty{60}{\percent}~hydration},
axis x line=middle,
axis y line=middle,
axis line style={-Latex},
width=\textwidth,
height=0.5\textwidth,
xmax=44, xmin=-0.1,
ymax=12, ymin=-0.1,
every axis y label/.style={%
at={(ticklabel cs:0.5)},rotate=90,anchor=near ticklabel},
every axis x label/.style={%
at={(ticklabel cs:0.5)},anchor=near ticklabel},
xtick distance=6,
ytick style={draw=none},
yticklabels={empty},
legend style={draw=none},
legend cell align={left},
xlabel=Duration (hours), ylabel=Dough strength
]
\addplot [color=redpic,smooth,ultra thick] table {plots/yeast.table};
\addplot [color=codeblue,smooth,ultra thick] table {plots/sourdough.table};
\node at (axis cs:18,7) [anchor=south west] {%
\begin{tabular}{@{}lll@{}} \textbf{Dough type}&
\textbf{Kneading} & \textbf{Stretch \& Fold}\\
\midrule
\textcolor{redpic}{Yeast} & \textcolor{redpic}{None}&
\textcolor{redpic}{None} \\ \textcolor{codeblue}{Sourdough}&
\textcolor{codeblue}{None} & \textcolor{codeblue}{None} \\
\end{tabular}
};
\node at (axis cs:8,8.3) [anchor=south] {Peak stage};
\node at (axis cs:1,1) [anchor=west] {Development stage};
\node at (axis cs:9.5,5) [anchor=west] {Extensibility stage};
\node at (axis cs:25.8,4) [anchor=west] {Decay stage};
\end{axis}
\end{tikzpicture}

24
book/plots/icecube_ambient.table
View File

@@ -1,24 +0,0 @@
#Ice Cube
#Time Ambient
1 95
2 148
3 165
4 172
5 175
6 179
7 179
8 180
9 181
10 182
11 182
12 182
13 182
14 181
15 182
16 182
17 181
18 182
19 182
20 181
21 182
22 182

24
book/plots/icecube_surface.table
View File

@@ -1,24 +0,0 @@
#Ice Cube
#Time Surface
1 13
2 50
3 66
4 71
5 72
6 74
7 78
8 81
9 84
10 86
11 89
12 91
13 92
14 94
15 95
16 96
17 97
18 98
19 98
20 99
21 99
22 99

28
book/plots/non-preheated_ambient.table
View File

@@ -1,28 +0,0 @@
#Non preheated
#Time Ambient
1 22
2 25
3 31
4 36
5 43
6 49
7 56
8 63
9 70
10 77
11 85
12 91
13 96
14 102
15 107
16 113
17 119
18 124
19 128
20 132
21 137
22 141
23 144
24 147
25 151
26 151

28
book/plots/non-preheated_surface.table
View File

@@ -1,28 +0,0 @@
#Non preheated
#Time Surface
1 13
2 14
3 15
4 15
5 17
6 18
7 19
8 21
9 23
10 26
11 28
12 31
13 34
14 37
15 40
16 43
17 47
18 50
19 53
20 57
21 61
22 65
23 68
24 71
25 74
26 75

18
book/plots/preheated_ambient.table
View File

@@ -1,18 +0,0 @@
#Pre-heated
#Time Ambient
1 110
2 163
3 181
4 186
5 189
6 190
7 190
8 189
9 189
10 188
11 188
12 188
13 189
14 189
15 190

37
book/plots/preheated_bottom_ambient.table
View File

@@ -1,37 +0,0 @@
#Preheated Bottom
#Time Ambient
1 31
2 105
3 133
4 143
5 149
6 151
7 152
8 152
9 153
10 154
11 157
12 159
13 161
14 162
15 164
16 167
17 169
18 171
19 172
20 173
21 174
22 176
23 176
24 176
25 176
26 176
27 176
28 176
29 176
30 176
31 176
32 176
33 176
34 176
35 176

36
book/plots/preheated_bottom_surface.table
View File

@@ -1,36 +0,0 @@
#Preheated bottom
#Time Surface
#1 0
2 7
3 13
4 18
5 23
6 29
7 33
8 38
9 42
10 47
11 51
12 55
13 60
14 64
15 68
16 71
17 74
18 78
19 83
20 90
21 95
22 97
23 99
24 99
25 99
26 100
27 100
28 100
29 100
30 100
31 100
32 100
33 100
34 101

17
book/plots/preheated_surface.table
View File

@@ -1,17 +0,0 @@
#Ice Cube
#Time Surface
1 7
2 16
3 25
4 35
5 43
6 51
7 58
8 65
9 70
10 74
11 78
12 82
13 85
14 85
15 85

100
book/plots/sourdough.table
View File

@@ -1,100 +0,0 @@
0.000000000000000000e+00 0.000000000000000000e+00
2.424242424242424310e-01 4.240754653977794608e-01
4.848484848484848619e-01 8.471491777276901614e-01
7.272727272727272929e-01 1.268219383921863175e+00
9.696969696969697239e-01 1.686284330912430240e+00
1.212121212121212155e+00 2.100342265631521599e+00
1.454545454545454586e+00 2.509391435011269600e+00
1.696969696969697017e+00 2.912430085983805039e+00
1.939393939393939448e+00 3.308456465481258935e+00
2.181818181818181657e+00 3.696468820435762304e+00
2.424242424242424310e+00 4.075465397779447052e+00
2.666666666666666963e+00 4.444444444444444642e+00
2.909090909090909172e+00 4.802404207362885202e+00
3.151515151515151381e+00 5.148342933466899751e+00
3.393939393939394034e+00 5.481258869688621971e+00
3.636363636363636687e+00 5.800150262960180214e+00
3.878787878787878896e+00 6.104015360213707275e+00
4.121212121212121104e+00 6.391852408381334172e+00
4.363636363636363313e+00 6.662659654395191033e+00
4.606060606060606410e+00 6.915435345187411542e+00
4.848484848484848619e+00 7.149177727690124051e+00
5.090909090909090828e+00 7.362885048835461355e+00
5.333333333333333925e+00 7.555555555555555358e+00
5.575757575757576134e+00 7.726187494782536191e+00
5.818181818181818343e+00 7.873779113448534872e+00
6.060606060606060552e+00 7.997328658485683306e+00
6.303030303030302761e+00 8.095834376826111622e+00
6.545454545454545858e+00 8.168294515401953504e+00
6.787878787878788067e+00 8.213707321145337303e+00
7.030303030303030276e+00 8.231071040988396703e+00
7.272727272727273373e+00 8.219383921863260056e+00
7.515151515151515582e+00 8.177644210702062821e+00
7.757575757575757791e+00 8.104850154436931575e+00
8.000000000000000000e+00 8.000000000000000000e+00
8.242424242424242209e+00 7.878787878787878896e+00
8.484848484848484418e+00 7.757575757575757791e+00
8.727272727272726627e+00 7.636363636363636687e+00
8.969696969696970612e+00 7.515151515151514694e+00
9.212121212121212821e+00 7.393939393939393590e+00
9.454545454545455030e+00 7.272727272727272485e+00
9.696969696969697239e+00 7.151515151515151381e+00
9.939393939393939448e+00 7.030303030303030276e+00
1.018181818181818166e+01 6.909090909090909172e+00
1.042424242424242387e+01 6.787878787878788067e+00
1.066666666666666785e+01 6.666666666666666075e+00
1.090909090909091006e+01 6.545454545454544970e+00
1.115151515151515227e+01 6.424242424242423866e+00
1.139393939393939448e+01 6.303030303030302761e+00
1.163636363636363669e+01 6.181818181818181657e+00
1.187878787878787890e+01 6.060606060606060552e+00
1.212121212121212110e+01 5.939393939393939448e+00
1.236363636363636331e+01 5.818181818181818343e+00
1.260606060606060552e+01 5.696969696969697239e+00
1.284848484848484951e+01 5.575757575757575246e+00
1.309090909090909172e+01 5.454545454545454142e+00
1.333333333333333393e+01 5.333333333333333037e+00
1.357575757575757613e+01 5.212121212121211933e+00
1.381818181818181834e+01 5.090909090909090828e+00
1.406060606060606055e+01 4.969696969696969724e+00
1.430303030303030276e+01 4.848484848484848619e+00
1.454545454545454675e+01 4.727272727272726627e+00
1.478787878787878896e+01 4.606060606060605522e+00
1.503030303030303116e+01 4.484848484848484418e+00
1.527272727272727337e+01 4.363636363636363313e+00
1.551515151515151558e+01 4.242424242424242209e+00
1.575757575757575779e+01 4.121212121212121104e+00
1.600000000000000000e+01 4.000000000000000000e+00
1.624242424242424221e+01 3.878787878787878896e+00
1.648484848484848442e+01 3.757575757575757791e+00
1.672727272727272663e+01 3.636363636363636687e+00
1.696969696969696884e+01 3.515151515151515582e+00
1.721212121212121104e+01 3.393939393939394478e+00
1.745454545454545325e+01 3.272727272727273373e+00
1.769696969696969902e+01 3.151515151515150492e+00
1.793939393939394122e+01 3.030303030303029388e+00
1.818181818181818343e+01 2.909090909090908283e+00
1.842424242424242564e+01 2.787878787878787179e+00
1.866666666666666785e+01 2.666666666666666075e+00
1.890909090909091006e+01 2.545454545454544970e+00
1.915151515151515227e+01 2.424242424242423866e+00
1.939393939393939448e+01 2.303030303030302761e+00
1.963636363636363669e+01 2.181818181818181657e+00
1.987878787878787890e+01 2.060606060606060552e+00
2.012121212121212110e+01 1.939393939393939448e+00
2.036363636363636331e+01 1.818181818181818343e+00
2.060606060606060552e+01 1.696969696969697239e+00
2.084848484848484773e+01 1.575757575757576134e+00
2.109090909090908994e+01 1.454545454545455030e+00
2.133333333333333570e+01 1.333333333333332149e+00
2.157575757575757791e+01 1.212121212121211045e+00
2.181818181818182012e+01 1.090909090909089940e+00
2.206060606060606233e+01 9.696969696969688357e-01
2.230303030303030454e+01 8.484848484848477312e-01
2.254545454545454675e+01 7.272727272727266268e-01
2.278787878787878896e+01 6.060606060606055223e-01
2.303030303030303116e+01 4.848484848484844179e-01
2.327272727272727337e+01 3.636363636363633134e-01
2.351515151515151558e+01 2.424242424242422089e-01
2.375757575757575779e+01 1.212121212121211045e-01
2.400000000000000000e+01 0.000000000000000000e+00

37
book/plots/spritzing_ambient.table
View File

@@ -1,37 +0,0 @@
#Spritzing
#Time Ambient
1 31
2 135
3 168
4 182
5 189
6 190
7 190
8 190
9 190
10 189
11 190
12 190
13 189
14 190
15 190
16 190
17 189
18 190
19 190
20 190
21 190
22 190
23 189
24 190
25 190
26 190
27 190
28 190
29 190
30 189
31 190
32 190
33 190
34 190
35 190

38
book/plots/spritzing_surface.table
View File

@@ -1,38 +0,0 @@
#Spritzing
#Time Surface
1 6
2 13
3 29
4 40
5 47
6 54
7 60
8 65
9 70
10 74
11 78
12 82
13 85
14 88
15 91
16 94
17 96
18 97
19 98
20 99
21 99
22 99
23 99
24 99
25 99
26 99
27 99
28 100
29 100
30 101
31 101
32 101
33 102
34 103
35 103

100
book/plots/yeast.table
View File

@@ -1,100 +0,0 @@
0.000000000000000000e+00 0.000000000000000000e+00
4.242424242424242542e-01 7.169229458362316176e-01
8.484848484848485084e-01 1.428572670524745458e+00
1.272727272727272707e+00 2.130208499298593239e+00
1.696969696969697017e+00 2.817089757390826232e+00
2.121212121212121104e+00 3.484475770034495934e+00
2.545454545454545414e+00 4.127625862462654283e+00
2.969696969696969724e+00 4.741799359908352329e+00
3.393939393939394034e+00 5.322255587604640681e+00
3.818181818181818343e+00 5.864253870784571276e+00
4.242424242424242209e+00 6.363053534681196055e+00
4.666666666666666963e+00 6.813913904527567844e+00
5.090909090909090828e+00 7.212094305556735030e+00
5.515151515151515582e+00 7.552854063001753104e+00
5.939393939393939448e+00 7.831452502095669566e+00
6.363636363636364202e+00 8.043148948071538129e+00
6.787878787878788067e+00 8.183202726162404517e+00
7.212121212121211933e+00 8.246873161601330438e+00
7.636363636363636687e+00 8.229419579621360725e+00
8.060606060606060552e+00 8.142734264051528115e+00
8.484848484848484418e+00 8.049102099819306133e+00
8.909090909090910060e+00 7.954963367078545566e+00
9.333333333333333925e+00 7.860318065829249967e+00
9.757575757575757791e+00 7.765166196071416671e+00
1.018181818181818166e+01 7.669507757805047454e+00
1.060606060606060552e+01 7.573342751030141429e+00
1.103030303030303116e+01 7.476671175746698594e+00
1.145454545454545503e+01 7.379493031954719839e+00
1.187878787878787890e+01 7.281808319654204276e+00
1.230303030303030276e+01 7.183617038845151903e+00
1.272727272727272840e+01 7.084919189527563610e+00
1.315151515151515227e+01 6.985714771701438508e+00
1.357575757575757613e+01 6.886003785366776597e+00
1.400000000000000000e+01 6.785786230523578766e+00
1.442424242424242387e+01 6.685062107171844126e+00
1.484848484848484951e+01 6.583831415311573565e+00
1.527272727272727337e+01 6.482094154942766195e+00
1.569696969696969724e+01 6.379850326065422905e+00
1.612121212121212110e+01 6.277123761538812907e+00
1.654545454545454675e+01 6.174324510640207819e+00
1.696969696969696884e+01 6.071597983435813362e+00
1.739393939393939448e+01 5.968940305132156787e+00
1.781818181818182012e+01 5.866347600935763573e+00
1.824242424242424221e+01 5.763815996053158308e+00
1.866666666666666785e+01 5.661341615690869133e+00
1.909090909090908994e+01 5.558920585055421526e+00
1.951515151515151558e+01 5.456549029353340075e+00
1.993939393939394122e+01 5.354223073791151144e+00
2.036363636363636331e+01 5.251938843575382876e+00
2.078787878787878896e+01 5.149692463912558082e+00
2.121212121212121104e+01 5.047480060009204905e+00
2.163636363636363669e+01 4.945297757071848821e+00
2.206060606060606233e+01 4.843141680307013530e+00
2.248484848484848442e+01 4.741007954921228951e+00
2.290909090909091006e+01 4.638892706121018783e+00
2.333333333333333570e+01 4.536792059112909392e+00
2.375757575757575779e+01 4.434702139103427143e+00
2.418181818181818343e+01 4.332619071299096625e+00
2.460606060606060552e+01 4.230538980906445978e+00
2.503030303030303116e+01 4.128457993131998016e+00
2.545454545454545681e+01 4.026372233182281768e+00
2.587878787878787890e+01 3.924277826263822710e+00
2.630303030303030454e+01 3.822170897583144988e+00
2.672727272727272663e+01 3.720047572346776743e+00
2.715151515151515227e+01 3.617903975761242119e+00
2.757575757575757791e+01 3.515736233033067482e+00
2.800000000000000000e+01 3.413540469368780528e+00
2.842424242424242564e+01 3.311312809974904514e+00
2.884848484848484773e+01 3.209049380057968470e+00
2.927272727272727337e+01 3.106746304824495208e+00
2.969696969696969902e+01 3.004399709481012870e+00
3.012121212121212110e+01 2.902005719234047376e+00
3.054545454545454675e+01 2.799560459290122427e+00
3.096969696969696884e+01 2.697060054855767497e+00
3.139393939393939448e+01 2.594500631137504953e+00
3.181818181818182012e+01 2.491878313341862938e+00
3.224242424242424221e+01 2.389189226675367816e+00
3.266666666666666430e+01 2.286429496344544621e+00
3.309090909090909349e+01 2.183595247555917496e+00
3.351515151515151558e+01 2.080682605516016359e+00
3.393939393939393767e+01 1.977687695431364912e+00
3.436363636363636687e+01 1.874606642508488630e+00
3.478787878787878896e+01 1.771435571953915211e+00
3.521212121212121104e+01 1.668170608974169244e+00
3.563636363636364024e+01 1.564807878775775540e+00
3.606060606060606233e+01 1.461343506565263128e+00
3.648484848484848442e+01 1.357773617549156597e+00
3.690909090909091361e+01 1.254094336933980092e+00
3.733333333333333570e+01 1.150301789926262863e+00
3.775757575757575779e+01 1.046392101732529056e+00
3.818181818181817988e+01 9.423613975593052583e-01
3.860606060606060908e+01 8.382058026131148365e-01
3.903030303030303116e+01 7.339214421004879307e-01
3.945454545454545325e+01 6.295044412279485746e-01
3.987878787878788245e+01 5.249509252020206906e-01
4.030303030303030454e+01 4.202570192292340301e-01
4.072727272727272663e+01 3.154188485161137923e-01
4.115151515151515582e+01 2.104325382691821789e-01
4.157575757575757791e+01 1.052942136949696628e-01
4.200000000000000000e+01 4.440892098500626162e-16

53
book/recipes/flat-bread.tex
View File

@@ -1,53 +0,0 @@
\subsubsection*{Ingredients}
\begin{tabular}{r@{}rl@{}}
\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever
you have at hand)\\
\qty{320}{\gram} & (\qty{80}{\percent}) & Water, preferably at room
temperature\\
\qty{80}{\gram} & (\qty{20}{\percent}) & Active sourdough starter\\
\qty{8}{\gram} & (\qty{2}{\percent}) & Salt\\
\end{tabular}
\subsubsection*{Instructions}
\begin{description}
\item[Prepare the dough] In a large mixing bowl, combine the flour and water.
Mix until you have a shaggy dough with no dry spots.
Add the sourdough starter and salt to the mixture. Incorporate them
thoroughly until you achieve a smooth and homogenized dough.
\item[Fermentation:] Cover the bowl with a lid or plastic wrap. Allow the dough
to rest and ferment until it has increased by at least \qty{50}{\percent}
in size. Depending on the temperature and activity of your starter, this
can take anywhere from 4 to 24~hours.
\item[Cooking preparation:] Once the dough has risen, heat a pan over medium
heat. Lightly oil the pan, ensuring to wipe away any excess oil with a
paper towel.
\item[Shaping and cooking:] With a ladle or your hands, scoop out a portion of
the dough and place it onto the hot pan, spreading it gently like a
pancake.
Cover the pan with a lid. This traps the steam and ensures even cooking
from the top, allowing for easier flipping later.
After about 5~minutes, or when the bottom of the flatbread has a
golden-brown crust, carefully flip it using a spatula.
\emph{Adjusting cook time.} If the flatbread appears too dark, remember to
reduce the cooking time slightly for the next one. Conversely, if it's
too pale, allow it to cook a bit longer before flipping.
Cook the flipped side for an additional 5~minutes or until it's also
golden brown.
\item[Storing:] Once cooked, remove the flatbread from the pan and place it on
a kitchen towel. Wrapping the breads in the towel will help retain their
softness and prevent them from becoming overly crisp. Repeat the cooking
process for the remaining dough.
\item[Serving suggestion:] Enjoy your sourdough flatbreads warm, paired with
your favorite dips, spreads, or as a side to any meal.
\end{description}

217
book/references.bib
View File

@@ -16,7 +16,7 @@
note = {Accessed: 2022-03-24}
}
@misc{rye-defects,
@article{rye-defects,
author = {Marie Oest et al.},
title = {Rye Bread Defects: Analysis of Composition and
Further Influence Factors as Determinants
@@ -26,7 +26,7 @@
howpublished = {\url{https://www.mdpi.com/2304-8158/9/12/1900/pdf}}
}
@misc{stiff+starter,
@article{stiff+starter,
title = {Stiff sourdough starter},
author = {Hendrik Kleinwächter},
howpublished = {\url{https://www.youtube.com/watch?v=MqH3GVfjfBc}},
@@ -34,7 +34,7 @@
note = {Accessed: 2022-04-26}
}
@misc{baking+twice,
@article{baking+twice,
title = {Baking your dough twice to make a sourer bread},
author = {Hendrik Kleinwächter},
howpublished = {\url{https://youtu.be/0v1QhtyUic4}},
@@ -42,7 +42,7 @@
note = {Accessed: 2022-04-28}
}
@misc{more+active+starter,
@article{more+active+starter,
title = {4 tips to make a more active starter},
author = {Hendrik Kleinwächter},
howpublished = {\url{https://www.youtube.com/watch?v=yYkTrGHNW2w}},
@@ -50,7 +50,7 @@
note = {Accessed: 2022-04-29}
}
@misc{baking+powder+reduce-acidity,
@article{baking+powder+reduce-acidity,
title = {Use baking powder to reduce dough acidity},
author = {Hendrik Kleinwächter},
howpublished = {\url{https://www.youtube.com/watch?v=c8GId0ByASo}},
@@ -58,7 +58,7 @@
note = {Accessed: 2022-04-29}
}
@misc{food+safe+ph,
@article{food+safe+ph,
title = {Acidified Foods: Food Safety Considerations for Food Processors},
author = {Felix H. Barron and Angela M. Fraser},
howpublished = {\url{https://www.intechopen.com/chapters/41654}},
@@ -75,7 +75,7 @@
year = {2022}
}
@misc{liquid+on+starter,
@article{liquid+on+starter,
title = {Acidified Foods: Food Safety Considerations for Food Processors},
author = {Sourdoughhome},
howpublished = {\url{https://www.sourdoughhome.com/what-is-hooch/}},
@@ -83,130 +83,22 @@
note = {Accessed: 2022-04-29}
}
@misc{acetic+acid+production,
@article{acetic+acid+production,
title = {Acetic Acid (or Ethanoic acid). The main constituent of vinegar.},
author = {chm.bris.ac.uk},
howpublished = {\url{http://www.chm.bris.ac.uk/motm/acetic-acid/acetic-acidjs.htm}},
note = {Accessed: 2022-04-29}
}
@misc{jordan+bread,
@article{jordan+bread,
author = {Amaia Arranz-Otaegui et al.},
title = {Archaeobotanical evidence reveals the origins of
bread 14,400 years ago in northeastern Jordan},
title = {Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan},
journal = {Proc Natl Acad Sci USA},
year = {2018},
howpublished = {\url{https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754/}}
}
@misc{fleischmann+history,
author = {Fleischmann History},
title = {History of Fleischmann's},
howpublished = {\url{https://www.fleischmannsyeast.com/our-history/}},
note = {Accessed: 2023-12-04}
}
@misc{evans+mill,
author = {Jeremy Norman},
title = {Oliver Evans Builds the First Automated Flour Mill: Origins
of the Integrated and Automated Factory},
howpublished = {\url{https://www.historyofinformation.com/detail.php?entryid=3567}},
note = {Accessed: 2023-12-04}
}
@misc{first+mixer,
author = {United States Patent office},
title = {Eastman Mixer for cream, eggs and liquors},
howpublished = {\url{https://patents.google.com/patent/US330829}},
note = {Accessed: 2023-12-04}
}
@misc{egypt+beer,
author = {Smithsonian Magazine},
title = {World’s Oldest Industrial-Scale Brewery Found in Egypt},
howpublished = {\url{https://www.smithsonianmag.com/smart-news/worlds-oldest-industrial-scale-brewery-found-egypt-180977026/}},
note = {Accessed: 2023-12-04}
}
@misc{kitchenaid+history,
author = {KitchenAid},
title = {KitchenAid Brand History},
howpublished = {\url{https://www.kitchenaid.com/100year/history.html}},
note = {Accessed: 2023-12-04}
}
@misc{aboriginal+grinding+stones,
author = {First Peoples - State Relations},
title = {Fact sheet: Aboriginal grinding stones},
howpublished = {\url{https://www.firstpeoplesrelations.vic.gov.au/fact-sheet-aboriginal-grinding-stones}},
note = {Accessed: 2023-12-04}
}
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number = {10},
author = {Wikander, Örjan},
year = {1985},
pages = {151--179}
}
@book{mills+scandinavia,
title = {Waterwheels and Windmills: Five machines that changed the world},
author = {Mark, Denny},
year = {2007},
pages = {36}
}
@article{green+revolution,
author = {Borlaug, Norman},
title = {Contributions of conventional plant breeding to food production},
journal = {Science},
volume = {219},
number = {4585},
pages = {689-693},
year = {1983},
doi = {10.1126/science.219.4585.689}
}
@article{switzerland+bread,
author = {Pasquale Catzeddu},
title = {Flour and Breads and their Fortification in Health and Disease Prevention},
pages = {37--46},
year = {2011}
}
@book{Yong+2017,
place = {London},
title = {I contain multitudes: The microbes within US and a grander view of life},
publisher = {Vintage},
author = {Yong, Ed},
year = {2017},
pages = {5--9}
}
@book{Yong+2017+Leeuwen,
place = {London},
title = {I contain multitudes: The microbes within US and a grander view of life},
publisher = {Vintage},
author = {Yong, Ed},
year = {2017},
pages = {39}
}
@article{egyptian+bread,
title = {Investigation of ancient Egyptian baking
and brewing methods by correlative microscopy},
volume = {273},
doi = {10.1126/science.273.5274.488},
number = {5274},
journal = {Science},
author = {Samuel, Delwen},
year = {1996},
pages = {488–490}
}
@misc{vienna+breadrolls,
@article{vienna+breadrolls,
author = {Eben Norton Horsford},
title = {Report on Vienna bread},
year = {1875},
@@ -214,7 +106,7 @@
note = {Accessed: 2022-05-02}
}
@misc{coeliac+disease,
@article{coeliac+disease,
author = {Giovanni Battista Gasbarrini et al.},
title = {Coeliac disease: an old or a new disease? History of a pathology},
year = {2014},
@@ -222,7 +114,7 @@
howpublished = {\url{https://pubmed.ncbi.nlm.nih.gov/24435555/}}
}
@misc{interview+karl+de+smedt,
@article{interview+karl+de+smedt,
author = {Hendrik Kleinwächter},
title = {Interview with Karl de Smedt},
year = {2021},
@@ -254,8 +146,7 @@
@article{effects+oxygen+yeast+growth,
author = {Hiroshi Kuriyama et al.},
title = {Effects of oxygen supply on yeast growth
and metabolism in continuous fermentation},
title = {Effects of oxygen supply on yeast growth and metabolism in continuous fermentation},
year = {1993},
journal = {Journal of Fermentation and Bioengineering},
publisher = {Elsevier},
@@ -274,8 +165,7 @@
@article{leaf+surface+sugars+epiphytes,
author = {Julien Mercier},
title = {Role of Leaf Surface Sugars in Colonization of
Plants by Bacterial Epiphytes},
title = {Role of Leaf Surface Sugars in Colonization of Plants by Bacterial Epiphytes},
year = {2000},
journal = {Applied and Environmental Microbiology},
volume = {66,1}
@@ -283,8 +173,7 @@
@article{yeasts+biocontrol+agent,
author = {Gianluca Bleve et al.},
title = {Isolation of epiphytic yeasts with potential for
biocontrol of Aspergillus carbonarius and A. niger on grape},
title = {Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape},
year = {2006},
journal = {International Journal of Food Microbiology},
volume = {108,2}
@@ -292,14 +181,13 @@
@article{saccharomyces+cerevisiae+pathogen,
author = {Sabine Gognies et al.},
title = {Saccharomyces cerevisiae, a potential pathogen
towards grapevine, Vitis vinifera},
title = {Saccharomyces cerevisiae, a potential pathogen towards grapevine, Vitis vinifera},
year = {2001},
journal = {FEMS Microbiology Ecology},
volume = {37,2}
}
@misc{pickled+foods+expiration,
@article{pickled+foods+expiration,
title = {Hardcore hibernation},
author = {David Adam},
howpublished = {\url{https://www.nature.com/articles/news001019-9}},
@@ -307,7 +195,7 @@
note = {Accessed: 2022-06-23}
}
@misc{old+spores,
@article{old+spores,
title = {Do Pickles Go Bad?},
author = {thrillist.com},
howpublished = {\url{https://www.thrillist.com/eat/nation/do-pickles-go-bad-refrigerator-pickles-shelf-life}},
@@ -315,7 +203,7 @@
note = {Accessed: 2022-06-23}
}
@misc{mold+anaerobic,
@article{mold+anaerobic,
title = {Differences between Yeasts and Molds},
author = {Sagar Aryal},
howpublished = {\url{https://microbenotes.com/differences-between-yeasts-and-molds/}},
@@ -324,8 +212,7 @@
}
@article{effects+temperature+flavor+wine,
title = {Effects of Fermentation Temperature on Key Aroma
Compounds and Sensory Properties of Apple Wine},
title = {Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine},
author = {Bangzhu Peng et al.},
year = {2015},
journal = {Food science},
@@ -333,9 +220,7 @@
}
@article{effects+temperature+flavor,
title = {Analysis of domestic refrigerator temperatures and home
storage time distributions for shelf-life
studies and food safety risk assessment},
title = {Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment},
author = {Anna Roccato et al.},
year = {2017},
journal = {Food Research},
@@ -343,8 +228,7 @@
}
@article{lactobacillus+sanfrancisco,
title = {Lactobacillus sanfrancisco a key sourdough
lactic acid bacterium: a review},
title = {Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review},
author = {M. Gobbetti et al.},
year = {1997},
journal = {Food Microbiology},
@@ -360,8 +244,7 @@
}
@article{shelflife+acidity,
title = {The effect of pH on shelf-life of pork during
aging and simulated retail display},
title = {The effect of pH on shelf-life of pork during aging and simulated retail display},
author = {S F Holmer et al.},
year = {2009},
journal = {Meat Science},
@@ -369,8 +252,7 @@
}
@article{temperature+bacteria+corn,
title = {Effect of temperature (5-25°C) on epiphytic lactic acid
bacteria populations and fermentation of whole-plant corn silage},
title = {Effect of temperature (5-25°C) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage},
author = {Y Zhou et al.},
year = {2016},
journal = {Applied Microbiology and Biotechnology},
@@ -378,8 +260,7 @@
}
@article{acetic+acid+oxygen,
title = {Effects of Oxygen Availability on Acetic Acid Tolerance
and Intracellular pH in Dekkera bruxellensis},
title = {Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis},
author = {Claudia Capusoni et al.},
year = {2016},
journal = {Applied Microbiology and Biotechnology},
@@ -387,15 +268,14 @@
}
@article{starch+damage+flour,
title = {A review of milling damaged starch: Generation, measurement,
functionality and its effect on starch-based food systems},
title = {A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems},
author = {Qingfa Wang et al.},
year = {2020},
journal = {Food chemistry},
volume = {15,31}
}
@misc{how+does+gluten+work,
@article{how+does+gluten+work,
title = {Gluten: How Does It Work?},
author = {Modernist Cuisine},
howpublished = {\url{https://modernistcuisine.com/mc/gluten-how-does-it-work/}},
@@ -404,7 +284,7 @@
}
@misc{bassinage+technique,
@article{bassinage+technique,
title = {The Bassinage Method},
author = {The Sourdough School},
howpublished = {\url{https://www.sourdough.co.uk/glossary/bassinage/}},
@@ -412,7 +292,7 @@
note = {Accessed: 2022-12-22}
}
@misc{oxidization+dough,
@article{oxidization+dough,
title = {Enzymes and pH matter, troubleshoot my loaf},
author = {Bread Blog},
howpublished = {\url{https://bread.blog/enzymes-and-ph-matter-troubleshoot-my-loaf/}},
@@ -420,7 +300,7 @@
note = {Accessed: 2022-12-28}
}
@misc{stretch+and+fold+technique,
@article{stretch+and+fold+technique,
title = {How And When To Stretch And Fold Your Sourdough},
author = {The Bread Code YouTube},
howpublished = {\url{https://www.youtube.com/watch?v=gMbZeUIVzZY}},
@@ -429,8 +309,7 @@
}
@article{rye+pentosans,
author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik
and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
journal = {Food Research International},
keywords = {Rye bread, Wholemeal, Pentosans, Starch},
number = {8},
@@ -448,13 +327,6 @@
note = {Accessed: 2023-02-03}
}
@article{bread+temperature+baking,
author = {Athanasius},
title = {What is the maximum internal temperature of baked goods?},
url = {https://cooking.stackexchange.com/questions/54068/what-is-the-maximum-internal-temperature-of-baked-goods},
note = {Accessed: 2023-03-03}
}
@misc{wheat+kernel,
author = {W. Berghoff},
title = {A wheat kernel and its nutritional value.},
@@ -466,14 +338,12 @@
author = {Rachana Poudel},
title = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
year = {2018},
page = {67}
page = {67},
}
@article{review+of+sourdough+starters,
author = {Calvert MD, Madden AA et al.},
title = {A review of sourdough starters: ecology, practices, and
sensory quality with applications for baking
and recommendations for future research},
title = {A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research},
year = {2021},
page = {3},
url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
@@ -482,8 +352,7 @@
@article{gluten+development+temperatures,
author = {Koga S., Böcker U. et al.},
title = {Influence of temperature during grain filling on gluten
viscoelastic properties and gluten protein composition.},
title = {Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.},
year = {2015},
journal = {Journal of the Science of Food and Agriculture},
number = {96},
@@ -495,21 +364,7 @@
journal = {Cereal Chemistry},
number = {2},
pages = {239-252},
title = {Characterizing whole-wheat flours produced using a
commercial stone mill, laboratory mills, and household
single-stream flour mills},
title = {Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills},
volume = {95},
year = {2018}
}
@article{freezing+toasting+bread,
title = {The impact of freezing and toasting on the
glycaemic response of White Bread},
volume = {62},
doi = {10.1038/sj.ejcn.1602746},
number = {5},
journal = {European Journal of Clinical Nutrition},
author = {Burton, P and Lightowler, H J},
year = {2007},
pages = {594–599}
}

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175
book/sourdough-starter/sourdough-starter-types.tex
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@@ -1,15 +1,19 @@
\chapter{Sourdough starter types}%
\label{ch:starter-types}
\begin{quoting}
In this chapter of the book we will have a closer look
at different sourdough starter types, and their respective
traits and usage. They are mostly characterized by their hydration
level, and this will provide a trade-off between acidity, volume increase and
the gluten level of your flour.
at different sourdough starter types and their respective
traits.
\end{quoting}
\section{Introduction}%
\label{sec:starter-types-intro}
\begin{table}[htp!]
\begin{center}
\input{tables/table-starter-types.tex}
\caption[Different types of sourdough]{A comparison of different
sourdough starter types and their respective properties. The only
difference is the level of water (hydration) that is used when
feeding the starter.}%
\label{tab:starter-types-comparison}
\end{center}
\end{table}
Depending on the flour you have at hand, the type of starter changes. With more
bacterial activity you have more gluten consumption of your microbes. So if
@@ -23,26 +27,7 @@ very strong wheat flour then you can try to play with a liquid sourdough
starter. The key difference between all of the starters is how much water
is used in the starter. The regular starter has a 1:1 relationship of flour
to water. The liquid starter has a 5:1 water-to-flour ratio, and the stiff
starter has half as much water as flour, as summarized in
Table~\ref{tab:starter-types-comparison}.
\begin{table}[htp!]
\centering
\input{tables/table-starter-types.tex}
\caption[Different types of sourdough]{A comparison of different
sourdough starter types and their respective properties. The only
difference is the amount of water (hydration) that is used when
feeding the starter.}%
\label{tab:starter-types-comparison}
\end{table}
You can change your starter type by just adjusting the feeding ratio of how
much flour and water you use. I~frequently change my starter type from
regular to liquid and then back to a stiff starter. After changing the
environment of your microbes, apply feedings at the same ratio over a couple of
days so that they can adapt to the new environment. I~typically see
changes after a single feeding, but I~recommend 2 to 3 feedings, one feeding per
day, to see a stronger effect.
starter has half the water as flour.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-types}
@@ -54,23 +39,28 @@ day, to see a stronger effect.
\label{fig:starter-types}
\end{figure}
You can change your starter type by just adjusting the feeding ratio of how
much flour and water you use. I~frequently change my starter type from
regular to liquid and then back to a stiff starter. After changing the
environment of your microbes, apply feedings at the same ratio over a couple of
days so that they can adapt to the new environment. I~typically see
changes after a single feeding, but I~recommend 2 to 3 feedings, one feeding per
day, to see a stronger effect.
Your dough is generally just a big sourdough starter. So your starter is going
to adapt and regrow inside of your main dough. But you can influence the
properties that your starter carries over to your main dough. If you have more
bacterial fermentation, then your dough will also have slightly more bacterial
fermentation. If you have more yeast fermentation, then your main dough will
have slightly more yeast fermentation. This is important to know when you are
working with a more mature unfed starter.
Let's say your starter had last been
fed 48~hours ago. Chances are that your bacteria are very active while the
working with a more mature unfed starter. Let's say your starter had last been
fed 48~hours ago. Chances are that your bacteria is very active while the
yeast could be dormant. In such a case you can skip feeding your starter
before making another dough. Just use a very tiny amount of starter. For
\qty{1}{\kg} of flour I~would take around \qty{10}{\gram} of starter
(\qty{1}{\percent} in terms of baker's
before making another dough. Just use a very tiny amount of starter. For \qty{1000}{\gram}
of flour I~would take around \qty{10}{\gram} of starter (\qty{1}{\percent} in terms of baker's
math). If my starter is very young and had just been fed 6 to 8~hours ago I~might
end up going up to \qty{20}{\percent} of starter. As mentioned earlier,
remember that your dough is nothing
end up going up to \qty{20}{\percent} of starter. Remember that your dough is nothing
else other than a big starter. It will tremendously help you to figure out
your best next steps.
@@ -84,8 +74,7 @@ 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}%
\label{sec:regular-starter}
\section{Regular starter}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg}
@@ -97,8 +86,8 @@ a longer fermentation before most gluten is broken down.
The regular sourdough starter is made at a hydration of around \qty{100}{\percent}.
This means the starter has equal parts of flour and water. This is the most
common and most universal sourdough starter there is. The starter has a good
balance of yeast and bacteria. After a feeding, the volume of the dough
greatly increases. After it reaches a certain peak, it will start to collapse again.
balance of yeast and bacteria. After a feeding, the volume increases and
increases. After it reaches a certain peak, it will start to collapse again.
The best way to judge whether the starter is ready is to look at signs such as
air pockets on the edges of your container. Also use the nose to evaluate the
@@ -111,7 +100,7 @@ A regular starter is a perfect choice to use when utilizing stronger wheat or sp
It also nicely works with rye, emmer or einkorn. If you only have a weak flour
at hand with less gluten, this starter might cause issues. As you tend to have
quite some bacterial activity, gluten is going to be broken down fast. When
using the starter, use around \qtyrange{1}{20}{\percent} starter based on the flour of your
using the starter, use around 1 to \qty{20}{\percent} starter based on the flour of your
dough.
Depending on the bacteria cultivated, a regular starter either has a lactic (dairy),
@@ -119,35 +108,34 @@ a vinegary (acetic) or mix of both flavor profiles. You can adjust your
starter's flavor by changing the type to a liquid starter.
\section{Liquid starter}%
\label{sec:liquid-starter}
\label{section:liquid-starter}
\begin{figure}[!htb]
\centering
\begin{center}
\includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg}
\caption[Liquid starter]{A liquid sourdough starter features a high level of
water. The high water amount boosts lactic acid producing bacteria.
After a while the liquid and flour start to separate. Bubbles on the
side of the flour indicate that the starter is ready to be used.}%
\label{fig:liquid-sourdough-starter}
\end{center}
\end{figure}
\begin{flowchart}[!htb]
\centering
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-liquid-starter-conversion.tex}
\caption[Converting to a liquid starter]{The process to convert your regular
or stiff starter into a liquid starter. The whole process takes around
3~days. The longer you maintain your starter at the suggested hydration
or stiff starter into a liquid starter. The whole process takes around 3
days. The longer you maintain your starter at the suggested hydration
level, the more adapted your microorganisms become. It is recommended to
keep a backup of your original starter as the liquid environment will
select anaerobic microorganisms. This boosts bacteria that create lactic
acid rather than acetic acid. The resulting acidity will be perceived as
milder. When beginning with a liquid starter your stiff starter will
feature mild dairy notes. When beginning this process with a regular
starter your created stiff starter will feature both dairy
and vinegary notes.}%
\label{flc:liquid-starter-conversion}
\end{flowchart}
milder.}%
\label{fig:liquid-starter-conversion}
\end{center}
\end{figure}
The liquid starter is made at a hydration of around \qty{500}{\percent}. This means
the starter has much more water than flour. The additional layer of water on
@@ -157,17 +145,13 @@ By introducing this layer of water, less oxygen is available throughout the
course of fermentation. This means that your starter will no longer be
producing acetic acid. The heterofermentative lactic acid bacteria will thrive
in this environment. This is a neat little trick to change your starter's
flavor profile from vinegary to lactic. Your starter is going to develop dairy
creamy notes. Interestingly, when changing the hydration again, your starter
flavor profile from vinegary to lactic. Your starter is going to develop
dairy creamy notes. Interestingly, when changing the hydration again, your starter
is going to maintain the liquid starter flavor profile, but then benefit again
from enhanced yeast activity. The liquid starter conversion is irreversible.
By changing to a liquid starter you will permanently select a subset of
microbes that work better in the more liquid environment. So even after going
back to a regular or stiff starter the subset of microbes created by the
liquid conversion will remain. For this reason, it is recommended to keep a
backup of the starter before the liquid starter conversion.
from enhanced yeast activity. The liquid starter conversion is non reversible.
So ideally keep a backup of your stiff or regular starter.
To begin with the
To commence with the
conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and
\qty{25}{\gram} water. Stir everything together properly. After a few minutes the flour is
going to start settling in at the bottom of your jar. Repeat this process over
@@ -189,12 +173,12 @@ and I~use \qty{50}{\gram} of starter, then I~would proceed and only use \qty{550
water.
This type of starter is also an excellent mold combatant. As you are removing
oxygen from the equation, aerobic mold cannot properly grow. If your starter
oxygen from the equation, aerobic mold can not properly grow. If your starter
has a mold problem then the liquid conversion could be the remedy. Take a
piece of your starter where you suspect mold growth. Apply the conversion
as mentioned before. The mold will likely sporulate as it runs out of food.
With each new feeding you are reducing the mold spores. The spores can no
longer reactivate as they cannot do so in the anaerobic conditions.
longer reactivate as they can not do so in the anaerobic conditions.
The liquid on top of your starter is an excellent resource that you could use
to make sauces. If you feel you would like to add a little bit of acidity,
@@ -202,16 +186,14 @@ drain the liquid part on your starter and use it. I~have used it numerous
times to make lacto-fermented hot sauces.
\section{Stiff starter}%
\label{sec:stiff-starter}
\label{section:stiff-starter}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}
\caption[Stiff starter upside-down]{A stiff sourdough starter that I~used to
make a Stollen dough for Christmas. Note the bubbles on the edge of the
container. The dough does not fall out of the jar. The moment
the gluten structure breaks down due to fermentation the starter
will ultimately fall in the jar.}%
\label{flc:stiff-sourdough-starter}
container. The dough does not fall out of the jar.}%
\label{fig:stiff-sourdough-starter}
\end{figure}
The stiff starter is the driest of all the starters. It has a hydration of
@@ -225,10 +207,9 @@ mixing the starter there should be no chunks of flour left. Test placing
the starter on your kitchen counter. When lifting it should slightly stick
to your counter's surface. This test indicates that you hydrated the flour sufficiently.
When the mixture is too dry, the fermentation speed is greatly reduced and
the starter will seem inactive. The starter should be much drier than a
regular starter, but also not too dry. Refer to
Figure~\ref{fig:stiff-starter-dry-check} for a visual example of the starter's
required hydration level.
the starter will seem inactive. The starter should be much drier
than a regular starter, but also not too dry. Refer to figure~\ref{fig:stiff-starter-dry-check}
for a visual example of the starter's required hydration level.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}
@@ -239,8 +220,8 @@ required hydration level.
\label{fig:stiff-starter-dry-check}
\end{figure}
\begin{flowchart}[!htb]
\centering
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-stiff-starter-conversion.tex}
\caption[Converting to a stiff starter]{The process to convert your regular
starter into a stiff starter. The whole process takes around 3 days. The
@@ -250,7 +231,8 @@ required hydration level.
\qty{50}{\percent} hydration level for the starter. If the dough is too
stiff consider increasing this to \qty{60}{\percent}.}%
\label{fig:stiff-starter-conversion}
\end{flowchart}
\end{center}
\end{figure}
In the stiffer environment the yeast thrives more. This means you will have
more \ch{CO2} production and less acid production. In my tests this is a game
@@ -276,13 +258,13 @@ production.
\label{fig:stollen}
\end{figure}
I~then proceeded and bought a cheap low-gluten cake flour in my nearby supermarket.
This flour before had caused me massive headaches in the past. I~made a sourdough bread
exactly how I~would normally do---I~had to reduce the hydration a bit as a low
I~then proceeded and bought a cheap low cake flour in my nearby supermarket.
This flour before had caused me massive headaches before. I~made a sourdough bread
exactly how I~would normally do. I~had to reduce the hydration a bit as a low
gluten flour does not soak up as much water. Then I~replaced the starter with
the stiff starter. The dough felt amazing and was suddenly able to withstand a
much longer fermentation period. The bread had great oven spring and tasted
very mild. I~am still yet to find a proper scientific explanation why the yeast part of
very mild. I~am still yet to find a proper explanation why the yeast part of
the dough is more active. Maybe it is not. It could also be that the bacteria
is inhibited by the lack of water.
@@ -299,26 +281,21 @@ pockets of air on the sides of your container. Use your nose to smell the
starter. It should have a mild smell. It also tends to smell much more
alcoholic than the other starters.
When using a stiff starter, use around \qtyrange{1}{20}{\percent} starter in terms of
baker's math for your
dough. This depends on the ripeness of your starter.
In summer I~typically use around
\qtyrange{1}{10}{\percent} and in winter around \qty{20}{\percent}. This way you can
also control the fermentation speed. If it is very hot where you live, consider
lowering the starter amount to \qtyrange{1}{5}{\percent}. If it is very cold in your
area consider increasing the starter amount up to \qty{30}{\percent}.
Mixing the stiff starter can be a little bit annoying as it hardly homogenizes with
the rest of the dough. In this case, you can try to dissolve the starter in the
When using a stiff starter, use around \qtyrange{1}{20}{\percent} depending on
the ripeness of your starter. In summer I~typically use around
\qty{10}{\percent} and in winter around \qty{20}{\percent}. This way you can
also control the fermentation speed.
Mixing the starter can be a little bit annoying as it hardly homogenizes with
the rest of the dough. In this case you can try to dissolve the starter in the
water you are about to use for your dough. This will make mixing a lot easier.
\section{Lievito madre or pasta madre}
The \emph{lievito madre}, also known as \emph{pasta madre}, belongs to the
same category as the stiff sourdough starter. After conducting hours of
research, I~could not find a difference between \emph{pasta madre} and
\emph{lievito madre}. Both terms seem to be used interchangeably in
literature.
The lievito madre, also known as pasta madre, belongs to the same category as
the stiff sourdough starter. After conducting hours of research, I~could not
find a difference between pasta madre and lievito madre. Both terms seem to be
used interchangeably in literature.
In many recipes this starter is made directly
from dried or fresh fruits. You can also make a starter from leaves from your
@@ -331,21 +308,19 @@ acidifies properly when making a dough. A tool such as a pH meter can be of
optimal help. Generally, the lower the pH, the higher the acidity. The acidity
should be below 4.2 to know that your starter produces sufficient acidity.
Some bakers cleanse the \emph{lievito madre} in a bath of water. This is supposed to
Some bakers cleanse the lievito madre in a bath of water. This is supposed to
remove excess acidity. In my own experiments I~have not been able to confirm
this methodology. The acidity remains the same. The only reason this could
make sense is if you also tried to boost anaerobic microorganisms. However, then the
starter would need to remain in this environment for quite some time and not just
a few hours.
\section{Conclusion}%
\label{sec:starter-type-conclusion}
Baking with sourdough is simple. It's just flour and water. When seeing a recipe
from an experienced baker you wonder, Wait, that's it? There is nothing more
to it? I~feel that this might be the reason why some bakers have such complicated
feeding procedures. They resort to several feedings per day at a certain given ratio.
This makes the baker feel a little more elitist. Of course over time as
more and more people follow this procedure, it became a self fulfilling prophecy.
more and more people follow this procedure, it becomes a self fulfilling prophecy.
The more experienced you become, the higher the chances are that a bogus starter
feeding guide will reward you with beautiful results. The reason however is
not in the starter routine. The reason is that you understand the fermentation better

276
book/sourdough-starter/sourdough-starter.tex
View File

@@ -1,19 +1,17 @@
\chapter{Making a sourdough starter}%
\label{ch:sourdough-starter}
\begin{quoting}
In this chapter you will learn how to make your
own sourdough starter, but before doing so you will
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 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 indicating
your starter's readiness, as well as
how to prepare your starter for long-term storage.
You will learn to understand the signs to determine
your starter's readiness. Furthermore you will
also learn how to prepare your starter for long-term storage.
\end{quoting}
\section{Baker's math}%
\label{sec:bakers-math}
\label{section:bakers-math}
In a large bakery, a determining factor is how
much flour you have at hand. Based on the amount
@@ -32,33 +30,35 @@ pizza dough recipe. In Napoli modern pizzerias would use fresh or dry yeast.
However traditionally pizza has always been made with sourdough.}.
The next day you suddenly have \qty{1.4}{\kg} of flour
at hand and thus can make more pizza dough. What do you do?
Do you multiply all the ingredients by \num{1.4}? Yes you could,
Do you multiply all the ingredients by 1.4? Yes you could,
but there is an easier way. This is where baker's math
comes in handy. Let's look at the default recipe with baker's
math and then adjust it for the \qty{1.4}{\kg} flour quantity.
\begin{table}[!htb]
\centering
\begin{center}
\input{tables/table-bakers-math-example.tex}
\caption[Baker's math example]{An example table demonstrating how to
properly calculate using baker's math}
\end{center}
\end{table}
Note how each of the ingredients is calculated as a percentage
based on the flour. The \qty{100}{\percent} is the baseline and represents the absolute
amount of flour that you have at hand. In this case that's
\qty{1000}{\gram}~(\qty{1}{\kg}).
amount of flour that you have at hand. In this case that's \qty{1000}{\gram}
(\qty{1}{\kg}).
Now let's go back to our example and adjust the flour, as we have
more flour available the next day. As mentioned the next day
we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}).
\begin{table}[!htb]
\centering
\begin{center}
\input{tables/table-recipe-bakers-math.tex}
\caption[Another baker's math example]{An example recipe that uses
\qty{1400}{\gram} as its baseline and is then calculated using
baker's math.}
\end{center}
\end{table}
For each ingredient we calculate the percentage
@@ -70,6 +70,7 @@ For the second day, that is \qty{840}{\gram}. Proceed to do the same
thing for all the other ingredients and you will know
your recipe.
Let's say you would want to use \qty{50}{\kg} of flour
the next day. What would you do? You would simply proceed
to calculate the percentages one more time. I~like this
@@ -84,40 +85,30 @@ are completely lost when trying to scale it up.
\section{The process of making a starter}
\begin{figure}[!htb]
\centering
\includegraphics[width=\textwidth]{sourdough-starter-activity-indicators}
\includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption[Very active sourdough]{A very active sourdough starter shown by the
bubbles in the dough.}%
\label{fig:sourdough-starter}
\end{figure}
Making a sourdough starter is very easy, all you need
is a little bit of patience. It is in fact so easy that it can be summarized
in a simple Flowchart~\ref{fig:sourdough-starter-process} The flour you should
use to bootstrap your starter is ideally a whole flour.
You could use whole-wheat, whole-rye, whole-spelt or
Making a sourdough starter is very easy. All you need
is a little bit of patience. The flour you should
use to setup your starter is ideally a whole flour.
You could use whole-wheat, whole rye, whole spelt or
any other flour you have. In fact gluten free flours such
as rice or corn would also work. Don't worry, you can always
as rice or corn would also work. Don't worry, you can
change the flour later. Use whatever whole flour you
already have at hand.
\begin{flowchart}[!htb]
\centering
\input{figures/fig-starter-process.tex}
\caption[The full sourdough starter process]{The process of making a sourdough
starter from scratch.}%
\label{fig:sourdough-starter-process}
\end{flowchart}
Your flour is contaminated with millions of microbes. As explained
before in the chapter about wild yeast and bacteria, these
microbes live on the surface of the plant. That's why
a whole flour works better because you have more natural
contamination from the microbes you are trying to cultivate
contamination of the microbes you are trying to cultivate
in your starter. More of them live on the hull compared to the
endophytes living in the grain.
Start by measuring approximately \qty{50}{\gram} of both flour and
Start by measuring approximately \qty{50}{\gram} each of flour and
water. The measurements don't have to be exact; you can use
less or more, or just eyeball the proportions. These
values are just shown as a reference.
@@ -129,25 +120,66 @@ to water as a disinfectant to kill microorganisms, you will
not be able to grow a starter with chlorinated water.
In this process, the hydration of your starter is \qty{100}{\percent}.
This means you're using equal amount of flour and
This means you're using equal parts flour and
water. Stir everything together so that all the flour is
properly hydrated. This step activates the microbial spores
in your mixture, drawing them out of hibernation and
reviving them.
Finally, cover your mixture but make sure the covering is
not airtight. You still want some gas exchange to be possible.
I~like to use a glass and place another
inverted one on top.
Now an epic battle begins, as visualized in
Figure~\ref{fig:sourdough-starter-microbial-war}. In one
study~\cite{yeasts+biocontrol+agent} scientists have identified
more than \num{150}~different yeast species living
on a single leaf of a plant.
Finally, cover your mixture but make sure the covering is
not airtight. I~like to use a glass and place another
inverted one on top. The container shouldn't be airtight,
you still want some gas exchange to be possible.
\begin{flowchart}[!htb]
\begin{center}
\input{figures/fig-starter-process.tex}
\caption[Process for starter from scratch]{The process of making a sourdough
starter from scratch.}%
\label{fig:sourdough-starter-process}
\end{center}
\end{flowchart}
Now an epic battle begins. In one study scientists
have identified more than 150 different yeast species living
on a single leaf of a plant~\cite{yeasts+biocontrol+agent}.
All of the different yeasts and bacteria are trying to get
the upper hand in this battle. Other pathogens such as mold
are also being activated as we added water. Only the strongest
most adaptable microorganisms will survive.
most adaptable microorganisms will survive. By adding water to the
flour the starches start to degrade. The seedling tries to
sprout but it no longer can. Essential for this process is the
amylase enzyme. The compact starch is broken down to more
digestible sugars to fuel plant growth. Glucose is what the
plant needs in order to grow. The microorganisms that survive
this frenzy are adapted to consuming glucose. Luckily for us
bakers, the yeast and bacteria know very well how to metabolize
glucose. This is what they have been fed in the wild by the plants.
By forming patches on the leaf and protecting the plant from
pathogens they received glucose in return for their services.
Each of the microbes tries to defeat the other by consuming the
food fastest, producing agents to inhibit food uptake by others or by producing
bactericides and/or fungicides. This early stage of the starter
is very interesting as more research could possibly reveal
new fungicides or antibiotics. Depending on where your flour
is from, the starting microbes of your starter might be different
than the ones from another starter. Some people have also reported
how the microbes from your hand or air can influence your starter's
microorganisms. This makes sense to a certain extent. Your
hand's microbes might be good at fermenting your sweat, but
probably not so good at 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 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
contamination to a certain extent. When setting up a new sourdough
starter the whole process is quite quick for me. After a few
days my new starter seems to be quite alive already. This might
be due to previous contamination of flour fermenting microbes in
my kitchen.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
@@ -163,104 +195,48 @@ most adaptable microorganisms will survive.
\label{fig:sourdough-starter-microbial-war}
\end{figure}
By adding water to the
flour the starches start to degrade. The seedling tries to
sprout but it no longer can. Essential for this process is the
amylase enzyme. The compact starch is broken down to more
digestible sugars to fuel plant growth. Glucose is what the
plant needs in order to grow. The microorganisms that survive
this frenzy are adapted to consuming glucose.
Luckily for us
bakers, the yeast and bacteria know very well how to metabolize
glucose. This is what they have been fed in the wild by the plants.
By forming patches on the leaf and protecting the plant from
pathogens they received glucose in return for their services.
Each of the microbes tries to defeat the other by consuming the
food fastest, producing agents to inhibit food uptake by others or by producing
bactericides and/or fungicides. This early stage of the starter
is very interesting as more research could possibly reveal
new fungicides or antibiotics.
Depending on where your flour
is from, the starting microbes of your starter might be different
than the ones from another starter. Some people have also reported
how the microbes from your hand or air can influence your starter's
microorganisms. This makes sense to a certain extent. Your
hand's microbes might be good at fermenting your sweat, but
probably not so good at 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 knowing
how to convert maltose or glucose will have the upper hand. Or the
microbes fermenting 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
contamination to a certain extent, when setting up a new sourdough
starter the whole process is quite quick for me. After a few
days my new starter seems to be quite alive already. This might
be due to previous contamination of flour fermenting microbes in
my kitchen.
Wait for around 24~hours and observe what happens to your starter.
You might see some early signs of fermentation already. Use your nose
to smell the dough. Look for bubbles in the dough. Your dough
might already have increased in size a little bit. Whatever
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 \qty{24}{hours} most of the starch has been broken down
and your microbes are hungry for additional sugars. With a spoon take around
\qty{10}{\gram} 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 \qty{10}{\gram} from the previous day with
another \qty{50}{\gram} of flour and \qty{50}{\gram} of water.
Note the ratio of 1:5. I~very often use
1~part of old culture with 5~parts of flour and 5~parts of water.
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 \qty{10}{\gram} 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 \qty{50}{\gram} of flour
and \qty{50}{\gram} of water. Note the ratio of 1:5. I~very often use
1 part of old culture with 5 parts of flour and 5 parts of water.
This is also very often the same ratio I~use when making a dough.
A dough is nothing else than a giant sourdough starter with slightly different
A dough is nothing else than a sourdough starter with slightly different
properties. I'd always be using around \qtyrange{100}{200}{\gram} of starter
for around \qty{1000}{\gram} of flour (baker's math: \qtyrange{10}{20}{\percent}).
Homogenize your new mixture again with a spoon. Then cover
the mix again with a glass or a lid. If you notice the top of
your mixture dries out a lot consider using another cover. The
dried-out parts will be composted by more adapted microbes such as
mold. In many user reports, I~saw mold being able to damage
the starter when the starter itself dried out a lot.
You will
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 make sure you discard
this mixture. A rule of thumb is to begin keeping the discard,
the moment you made your first successful bread. At that point
your discard is long-fermented flour that is an excellent addon
used to make crackers, pancakes or delicious hearty sandwich
bread\ldots I~also frequently dry it and use it as a rolling agent
for pizzas that I~am making.\footnote{Discarding starter when preparing
a new batch can be frustrating. With experience, bread-making
becomes more efficient, and excess discard is rarely produced. It is
possible to prepare just the right amount of starter
needed for bread dough. In fact, a fully depleted starter can even be revived
using a small portion of bread dough. Any leftover discard, rich in spores,
can also serve as a backup to create a new sourdough starter. Simply mix the
discard with a little flour and water, and it will spring back to life. That is a
great option if the starter was accidentally depleted. A practical approach
is to store all discard in a single jar in the fridge, adding new discard on
top as needed and using it whenever required.}
possibly dangerous pathogens that have been activated we will discard
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
bread. I~also frequently dry it and use it as a rolling agent
for pizzas that I~am making.
You should hopefully again see some bubbles, the starter increasing
in size and/or the starter changing its smell. Some people give
up after the second or third day, because the signs might no longer
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
adaptable 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, do not worry, there is activity in
your starter at a microscopic level.
of activity directly, don't worry. There is activity in
your starter on a microscopic level.
24~hours later again we will repeat the same thing again until
we see that our sourdough starter is active. More on that in the
@@ -269,7 +245,7 @@ next section of this book.
\section{Determining starter readiness}
For some people the whole process of setting up a starter takes
only 4~days. For others it can take 7~days, for some even 20~days.
only 4 days. For others it can take 7 days, for some even 20 days.
This depends on several factors including how good your wild microbes
are at fermenting flour. Generally speaking, with each feeding
your starter becomes more adapted to its environment. Your
@@ -281,23 +257,20 @@ yeast has been isolated like this from century old sourdough
starters.
\begin{flowchart}[!htb]
\centering
\begin{center}
\input{figures/fig-starter-readiness.tex}
\caption[Determining sourdough starter readiness]{A flow chart showing you how to
determine if your sourdough starter is ready to be used. Make sure to
wait at least \qtyrange{6}{12}{\hour} after feeding your
starter to check its readiness. To evaluate it, look at your starter's size
increase, airy texture and take note of its smell.
All three factors are important to properly evaluate your starter's activity level.
An active starter is an important foundation for a successful dough fermentation}%
\caption[Sourdough readiness flow chart]{A flow chart showing you how to
determine if your sourdough starter is ready to be used. For checking
readiness look at a size increase and take note of your starter's smell.
Both are important indicators to check for readiness.}%
\label{fig:sourdough-starter-readiness}
\end{center}
\end{flowchart}
The key sign to look at is bubbles that you see in your starter
The key signs to look at are bubbles that you see in your starter
jar. This is a sign that the yeast is metabolizing your
dough and creates \ch{CO2}. The \ch{CO2} is trapped in your dough
matrix and then visualized on the edges of the container.
Also note the size increase of your dough. The amount the dough increases
in size is irrelevant. Some bakers claim it doubles, triples or quadruples.
The amount of size increase depends on your microbes, but also on
@@ -309,13 +282,11 @@ wheat microbes might be better at breaking down gluten compared
to rye microbes. That's one of the reasons why I~decided to change
the flour of my sourdough starter quite often. I~had hoped to create
an all-around starter that can ferment all sorts of different
flour\footnote{Whether this is working, I~can't scientifically say.
flour\footnote{Whether this is working I~can't scientifically say.
Typically the microbes that have once taken place are very strong
and won't allow other microbes to enter. My starter has initially
been made with rye flour. So chances are that the majority of
my microorganisms are from a rye source.}.
Your nose is also
my microorganisms are from a rye source.}. Your nose is also
a great tool to determine starter readiness. Depending on
your starter's microbiome you should notice either the smell
of lactic acid or acetic acid. Lactic acid has dairy yogurty notes.
@@ -327,26 +298,25 @@ to determine starter readiness.
In rare events your flour might be treated and prevent microbe growth.
This can happen if the flour is not organic and a lot of biochemical
agents have been used by the farmer. In that case simply try again
with different flour. Ten~days is a good period of time to wait before
with different flour. 7 days is a good period of time to wait before
trying again.
Another methodology used by some bakers is the so called \emph{float test}.
The idea is to take a piece of your sourdough starter and place it
on top of some water, if the dough is full with gas it will float
on top of some water. If the dough is full with gas it will float
on top of the water. If it's not ready, it can't float and will
sink to the bottom. This test does not work with every flour,
rye flour for instance can't retain the gas as well as wheat flour
sink to the bottom. This test does not work with every flour.
Rye flour for instance can't retain the gas as well as wheat flour
and thus in some cases will not float. That's why I~personally
don't use this test and can't recommend it.
Once you see your starter is ready I~would recommend giving it
one last feeding and then you are ready to make your dough in the
evening or the next day. For the instructions on how to make your
first dough please refer to the next chapters (\ref{ch:wheat-sourdough}
and~\ref{ch:non-wheat-sourdough}) in this book.
evening or the next day. For the instructions to make your
first dough please refer to the next chapters in this book.
If your first bread failed, chances are your fermentation hasn't
worked as expected. In many cases the reason is your sourdough starter. Maybe
worked as expected. In many cases the source is your sourdough starter. Maybe
the balance of bacteria and yeast isn't optimal yet. In that case a good
solution is to keep feeding your starter once per day. With each feeding your
starter becomes better at fermenting flour. The microbes will adapt more and
@@ -357,7 +327,7 @@ yeast part of your sourdough and balance the fermentation.
\section{Maintenance}
\begin{flowchart}[!htb]
\centering
\begin{center}
\input{figures/fig-starter-maintenance.tex}
\caption[Sourdough starter maintenance flowchart]{A full flowchart showing
you how to conduct proper sourdough starter maintenance. You can use a
@@ -367,6 +337,7 @@ yeast part of your sourdough and balance the fermentation.
\qty{100}{\percent} hydration level. Adjust the water content
accordingly when you use a stiff starter.}%
\label{fig:sourdough-maintenance-process}
\end{center}
\end{flowchart}
You have made your sourdough starter and your first bread. How do you perform
@@ -422,8 +393,8 @@ sourdough starter into the right shape again.
The following are a couple of scenarios that will help you to conduct proper
starter maintenance, depending on when you want to bake the next time.
\begin{description}
\item[I~would like to bake again the next day:]
\textbf{I~would like to bake again the next day:}
Simply take whatever starter you have left and feed it again. If you depleted
all your starter you can cut a piece of your dough. The dough itself is
nothing different than a gigantic starter. I~recommend a 1:5:5 ratio like
@@ -434,7 +405,8 @@ case I~would go for a 1:10:10 ratio. Sometimes I~don't have enough starter.
Then I~even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
flour you feed it takes longer for your starter to be ready again.
\item[I~would like to take a break and bake next week:]
\textbf{I~would like to take a break and bake next week:}
Simply take your leftover starter and place it inside of your fridge. It will stay good
for a very long period. The only thing I~see happening is the surface
drying out in the fridge. So I~recommend drowning the starter in a little bit
@@ -442,17 +414,18 @@ of water. This extra layer of water provides good protection from the top
part drying out. As mold is aerobic it can not grow efficiently under
water~\cite{mold+anaerobic}. Before using the starter again simply either stir
the liquid into the dough or drain it. If you drain the liquid you can use it
to make a lacto-fermented hot sauce for instance.
to make a lacto fermented hot sauce for instance.
The colder it is the longer you preserve a good balance of yeast and
bacteria. Generally, the warmer it is the faster the fermentation process is,
and the colder it is the slower the whole process becomes.
Below~\qty{4}{\degreeCelsius} the starter fermentation almost completely stops. The
Below \qty{4}{\degreeCelsius} the starter fermentation almost completely stops. The
fermentation speed at low temperatures depends on the
strains of wild yeast and bacteria
that you have cultivated.
\item[I~would like to take a several months break:]
\textbf{I~would like to take a several months break:}
Drying your starter might be the best option to preserve it in this case. As
you remove humidity and food your microbes will sporulate. As there is no
humidity the spores can resist other pathogens very well. A dried starter can
@@ -462,7 +435,7 @@ Simply take your starter and mix it with flour. Try to crumble the starter as
much as possible. Add more flour continuously until you notice that there is no
moisture left. Place the flour starter in a dry place in your house. Let it
dry out even more. If you have a dehydrator you can use this to speed up the
process. Set it to around~\qty{30}{\degreeCelsius} and dry the starter for 12--20~hours. The next
process. Set it to around \qty{30}{\degreeCelsius} and dry the starter for 12--20~hours. The next
day your starter has dried out a bit. 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
@@ -472,11 +445,10 @@ the dried starter. Both options work perfectly fine. Your sporulated starter
is now waiting for your next feeding. If available you can add some silica
bags to the container to further absorb excess moisture.
Initially, it would take about three~days for my starter to become alive again
Initially, it would take about 3 days for my starter to become alive again
after drying and reactivating it. If I~do the same thing now my starter is
sometimes ready after a single feeding. It seems that the microbes adapt. The ones
that survive this shock become dominant subsequently.
\end{description}
So in conclusion the maintenance mode you choose depends on when you want to bake next.
The goal of each new feeding is to make sure your starter

30
book/sourdough.sty
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@@ -1,11 +1,11 @@
\ProvidesPackage{sourdough}
\usepackage{blindtext}
\usepackage{graphicx}
\usepackage{pgfplots}
\usepackage{booktabs}
\usepackage{longtable}
\usepackage{chemformula}
\usepackage{chemfig}
\usepackage{booktabs}
\usepackage{makecell}
\usepackage[mode=match, reset-text-family=false]{siunitx}
\usepackage{fontspec}
@@ -13,31 +13,20 @@
\usepackage[font={sffamily, sbseries}]{quoting}
\usepackage{microtype}
% style=nextline breaks on make4ht
\ifdefined\HCode\else
\usepackage{enumitem}
\setlist[description]{style=nextline, leftmargin=0cm}
\fi
\DeclareNewTOC[
type=flowchart,%
types=flowcharts,% ,
float,
floattype=4,%
counterwithin=chapter,
name=Flowchart,%
listname = {List of Flowcharts}
]{loc}
\setuptoc{loc}{chapteratlist}
\DeclareTOCStyleEntry[numwidth=3em]{tocline}{figure}
\DeclareTOCStyleEntry[numwidth=3em]{tocline}{flowchart}
\DeclareTOCStyleEntry[numwidth=3em]{tocline}{table}
% Common abbreviations
\input{abbreviations.tex}
% Consistent pH values
\newcommand{\pHvalue}[1]{pH~\SI{#1}{}}
\newcommand{\ie}{\emph{i.e.}\@ifnextchar.{\!\@gobble}{}}
\newcommand{\eg}{\emph{e.g.}\@ifnextchar.{\!\@gobble}{}}
% For tables
\renewcommand\theadfont{\bfseries}
@@ -52,9 +41,8 @@
\DeclareRobustCommand\sbseries{\fontseries{sb}\selectfont}
% Fonts for accessibility
\ifdefined\isaccessible
\usepackage[mathrm=sym]{unicode-math}
\setmathfont{Fira Math}[Scale=MatchLowercase]
\setmainfont{Open Sans}[Scale=MatchLowercase]
\setmainfont{Open Sans}[
Scale=MatchLowercase]
\else
\setmainfont{TeX Gyre Pagella}[Scale=1.0] % Or Palatino Linotype, etc.
% TODO not available on github CI
@@ -74,11 +62,10 @@
\addbibresource{references.bib}
% Clickable links in the table of contents
\usepackage{hyperref}
\usepackage[ocgcolorlinks]{hyperref}
\usepackage{bookmark}
\hypersetup{%
linktoc=all,
colorlinks = true,
linkcolor = hlorange,
urlcolor = codeblue,
citecolor = hlocre,
@@ -109,12 +96,11 @@
{wheat-sourdough/}
{wheat-sourdough/shaping/}
{non-wheat-sourdough/}
{mix-ins/}
}
% Caption and figure size below images
\addtokomafont{captionlabel}{\textbf}
\addtokomafont{caption}{\small}
\usepackage{caption}
\captionsetup[figure]{font=footnotesize}
\DeclareSIUnit\degF{\text{°}F}

1
book/sourdough_book.tex Symbolic link
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@@ -0,0 +1 @@
book.tex

562
book/spelling_exceptions.txt
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spelt
sporulated
sporulates
sporulating
sporulation
standmixer
stollen
sublicense
sug
switzerland
teff
tex
textwidth
th
theadfont
thechapter
thrillist
tikz
tikzpicture
timeframe
timespan
tocline
toolchain
touchpoints
transformative
uk
unchlorinated
underfermented
underproofed
url
urlcolor
usepackage
vfDIfkqBCuk
vienna
vinifera
viscoelastic
vscale
vspace
wahlfeld
wait1
wait2
xsep
xshift
yYkTrGHNW2w
yeasted
yellowpic
yogurty
ysep
yshift
yudane
ziplock
Örjan
Łukasz

35
book/storing-bread/storing-bread.tex
View File

@@ -1,19 +1,17 @@
\chapter{Storing bread}%
\label{ch:storing-bread}
\begin{quoting}
In this chapter you will discuss different methods of storing your bread, each
with their own pro and cons. This way your bread can be best enjoyed at a
later time.
In this chapter you will learn about different
methods of storing your bread. This way
your bread can be best enjoyed at a later
time.
\end{quoting}
A summary can be found in Table~\ref{table:bread-storage}, with details and
explanation in the rest of this chapter.
\begin{table}[!htb]
\centering
\begin{center}
\input{tables/table-storing-bread-overview.tex}
\caption[Options to store bread]{A table visualizing the advantages
and disadvantages of different bread storing options.}%
\label{table:bread-storage}
\end{center}
\end{table}
\section{Room temperature}
@@ -37,7 +35,7 @@ A low-hydration recipe can dry out after 1--2 days;
a high-hydration bread needs 3--4 days to dry out.
Once your bread has dried out, you can run it under
tap water for around 10 to 15~seconds.
tap water for around 10 to 15 seconds.
This water bath allows the
crumb's starch to absorb a lot of water. Proceed and
bake your bread again in the oven. The resulting loaf
@@ -57,9 +55,9 @@ base ingredients for other recipes such as \emph{Knödel}\footnote{\emph{Knödel
Just like the previous option, you can also store your
bread inside a container. This could be a paper bag,
a plastic bag, or a bread storage box. The paper bag and
most bread boxes are not fully sealed, allowing some of
the air to diffuse out of the container. This also means that
the bread will slightly dry out.
most bread boxes are not fully sealed. They allow some of
the air to diffuse out of the container. This means that
the bread will also slightly dry out.
When using a sealed bag such as a plastic bag, the bread
will retain a lot of moisture. The bread will stay good
@@ -83,7 +81,7 @@ inhibitor.
\section{Fridge}
In my own experience storing bread inside the fridge
works well as long as you use a sealed container, even if some
works well as long as you use a sealed container. Some
sources say that the bread dries out inside of the
fridge~\cite{storing+bread}. Supposedly the fridge
encourages liquid from the crumb to migrate to the bread's surface.
@@ -105,18 +103,13 @@ that you can consume within a day. Store each portion
in a separate container and place them inside your
freezer.
When you want to eat fresh bread, open one of the containers
When you want to eat fresh bread, open one of the portions
in the morning and allow the bread to thaw over a few
hours. This is needed so you can easily separate the frozen-together
slices. Toast the slices in your toaster
hours. This way you can easily remove the frozen-together
slices. Proceed and toast the slices in your toaster
or bake them in the oven until they have the crispness
that you like.
This option is great for very long-term storage. Personally
I~like having a few slices of bread frozen as an emergency
backup when I~have had no time to bake.
A 2008 study hints that there might be some health benefits to freezing and
toasting your bread. By doing so the starch molecules could become more
resistant to digestion and thus lower your body's blood sugar response by
almost \qty{40}{\percent}~\cite{freezing+toasting+bread}.

289
book/style.css
View File

@@ -1,20 +1,16 @@
@import url('https://fonts.googleapis.com/css2?family=Open+Sans:wght@400;800&display=swap');
:root{
--ff-sans: 'Open Sans', sans-serif;
--fw-regular: 400;
--fw-bold: 800;
--f-lh: 28px;
--c-black: #282828;
--c-black-background: #1c1819;
--fs-xxxl: 32px;
--fs-xxl: 26px;
--fs-xl: 24px;
--fs-l: 22px;
--fs-m: 16px;
--padding-hamburger: 5px;
--c-beige: #F3EDE6;
--border-radius: 7px;
--image-padding: 14px;
--image-background: #ffffff;
}
@media (min-width: 1200px){
@@ -41,7 +37,6 @@ body{
font-family: var(--ff-sans);
font-weight: var(--fw-regular);
font-size: var(--fs-m);
color: var(--c-black);
}
@media screen and (min-width: 57rem) {
@@ -64,22 +59,7 @@ body{
/* ****************** */
main.main-content,main.titlepage,div.footnotes{
}
.permalink {
opacity: 0.5;
text-decoration: none;
font-size: 0.75rem;
line-height: 0.8rem;
margin-left: 0.25rem;
color: black;
display: inline-block;
}
.sectionHead, .subsectionHead {
display: flex;
align-items: center;
align-content: center;
padding:1rem;
}
p.indent, p.noindent{
@@ -145,8 +125,11 @@ nav.TOC a, nav.TOC a:visited{
/* *** Colors *** */
/* ************** */
body{
background-color: var(--c-beige);
background-color:#F8F8F8;
background: url("bg.jpg") center center no-repeat;
background-size: cover;
}
a {
@@ -176,7 +159,6 @@ figure.texsource, figure.shellcommand, figure.htmlsource, figure.luasource, figu
.main-content {
line-height: var(--f-lh);
margin-left: 30px;
}
div.footnotes {
@@ -232,7 +214,6 @@ figcaption.caption {
list-style: none;
margin: 0;
padding: 0;
width: 300px;
}
.menu-items .chapterToc, .menu-items .likechapterToc {
@@ -243,18 +224,6 @@ figcaption.caption {
text-decoration: none;
}
.home-link {
display: block;
}
.home-title {
display: block;
}
.chapterToc a, .chapterToc, .likechapterToc a, .likechapterToc, .appendixToc a, .appendixToc, .addchapToc a {
font-weight: var(--fw-bold);
}
@media (max-width: 768px) {
.toggle-menu-label {
display: block;
@@ -264,8 +233,7 @@ figcaption.caption {
.hamb{
cursor: pointer;
padding: var(--padding-hamburger);
margin-right: calc(var(--padding-hamburger) * -1);
padding: 5px;
display: flex;
align-items: center;
align-content: center;
@@ -300,7 +268,7 @@ figcaption.caption {
.menu {
background: var(--c-black);
display: flex;
padding: 10px 1rem;
padding: 10px 0px;
position: relative;
align-items: center;
justify-content: space-between;
@@ -318,17 +286,14 @@ figcaption.caption {
display: block;
color: #000;
font-size: 20px;
font-weight: var(--fw-bold);
font-weight: bold;
padding-left: 17px;
}
.chapterToc a, .sectionToc a, .subsectionToc a, .likechapterToc a {
padding-left: 17px;
}
.menu-items .chapterToc.home-link {
display: none;
}
.home-title {
display: none;
}
@@ -339,7 +304,7 @@ div.center {
margin-right: 0 !important;
}
main.main-content h2.chapterHead, main.main-content h2.likechapterHead {
main.titlepage h2.chapterHead {
margin-top: 0px;
}
@@ -387,233 +352,3 @@ h4 {
max-width: 100%;
margin-top: 1em;
}
main.main-content, div.footnotes, main.titlepage {
background-color: var(--c-beige);
}
.main-content {
flex: 1;
}
.wrapper {
width: 100%;
display: flex;
flex-direction: column;
align-items: center;
}
.header {
background-color: var(--c-black-background);
width: 100%;
height: 340px;
display: flex;
align-content: center;
justify-content: center;
align-items: center;
margin-bottom: 40px;
}
.header img {
border-radius: 0px;
border: none;
width: 710px;
}
body {
display: block;
}
.book-content {
display: flex;
padding: 0px 40px;
max-width: 1200px;
}
.TOC.menu {
width: 330px;
}
.main-content {
width: 100%;
margin-bottom: 40px;
}
nav.TOC, nav.TOC a, nav.TOC a:visited {
background-color: transparent;
color: var(--c-black);
}
.menu-group {
display: flex;
flex-direction: column;
align-items: center;
}
.menu-inner {
border: 2px solid var(--c-black);
border-radius: var(--border-radius);
width: 100%;
}
.menu-entry {
padding: 1px;
border-radius: var(--border-radius);
}
.menu-arrow {
width: 14px;
border: none;
border-radius: 0px;
}
nav.TOC span:hover, nav.TOC span:hover *, nav.TOC span.chapterToc.selected, nav.TOC span.chapterToc.selected a {
background-color: transparent;
}
.menu-entry:hover {
background-color: #c8c8c8;
}
p.flowchart-image-wrapper {
display: flex;
justify-content: center;
}
.menu-items .menu-group:last-of-type .menu-arrow {
display: none;
}
blockquote {
margin-left: 0px;
margin-right: 0px;
}
.crosslinks-bottom {
margin-top: 1em;
}
.crosslinks-bottom a {
display: inline-block;
border-radius: var(--border-radius);
border: 2px solid var(--c-black);
color: var(--c-black);
padding: 4px;
font-weight: var(--fw-bold);
text-decoration: none;
}
.crosslinks-bottom a.prev {
margin-right: 7px;
}
.crosslinks-bottom a:hover {
color: #444;
}
.menu-group.selected .menu-inner {
background-color: #c8c8c8;
}
.TOC.menu {
margin-bottom: 40px;
}
.mobile-banner {
display: none;
}
figure.float, div.figure, figure.figure {
padding: var(--image-padding);
background: var(--image-background);
}
figure.figure p.noindent {
text-align: center;
}
.flowchart-image-wrapper {
text-align: center;
}
main.main-content h2.chapterHead.home-content-title {
margin-top: 0.5em;
margin-bottom: 0.5em;
line-height: 1.5em;
}
.download-description {
font-weight: var(--fw-bold);
}
.download-links {
p.indent, p.noindent {
text-align: unset;
}
}
@media (max-width: 768px) {
.header {
display: none;
}
.book-content {
padding: 0px;
display: flex;
width: 100%;
flex-direction: column;
}
.main-content {
width: 100%;
margin-left: 0px;
box-sizing: border-box;
padding: 0px 14px;
margin-top: 20px;
max-width: 100%;
}
.TOC.menu {
width: 100%;
max-width: 100%;
background: var(--c-black-background);
box-sizing: border-box;
}
nav.TOC, nav.TOC a, nav.TOC a:visited {
color: #fff;
}
.menu-arrow {
display: none;
}
.menu-inner {
border: none;
border-radius: 0px;
}
.menu-group.selected .menu-inner {
background: var(--c-black-background);
}
.menu-entry:hover {
background-color: transparent;
}
.TOC.menu {
margin-bottom: 0px;
}
.mobile-banner {
display: block;
background-color: var(--c-black-background);
padding: 5px;
}
.mobile-banner a img {
border: none;
border-radius: 0px;
}
figure.float, div.figure, figure.figure {
padding: calc(var(--image-padding) / 2);
}
}

85
book/supporters.csv
View File

@@ -1,22 +1,13 @@
Abu,
Adam,
Adele Schmitz,
Agatha,
Alanblue,
Albert,
Alicia,
Amanda M.,
Amanor,
Andail,
Andreas Schmid,
Andrzej Mitelski,
Anna G.,
Anonnn,
Anthony Atkinson,
anonnn,
aomanor,
Aurore,
Beatriz,
Bee,
Ben Davies,
BigWullie,
Blixikan,
Blusie,
@@ -26,12 +17,9 @@ BTSkete,
C Fazio,
Cal Kotz,
Case,
Cédric Andrieu,
Charlene Adkins,
Chin Pui Ling,
Chris DuBosq,
Chris G,
Chris Toph,
Christiane B,
Christine,
Chrysanna,
@@ -42,30 +30,26 @@ David,
Dee,
Desiree S,
DKitSeattle,
Douglas Penna,
Drey,
dlenkes,
douglas.penna,
DRey,
Duivelsjong,
Elaine Leung,
Ellie,
Ethan,
François le Danois,
Fredrik,
Francois le Danois,
Geoff,
Guillermo,
Hansandremanfredsson,
HansAndreManfredsson,
Heather Currier,
Hito,
Ilsefa,
Inma Mcleish,
IlseFA,
Inma McLeish,
Jackie,
Jacques Lucke,
Jan Chrillesen,
Jan-Pieter Van Den Wittenboer,
Jane,
Jc Bell,
Jenny,
Jessicat,
Jimjo,
JimJo,
John E Bergman,
Jonathan,
JorisBelmans,
@@ -73,19 +57,18 @@ Jose Lausuch,
Judith Roth,
Julian,
Justin Dybedahl,
Jz,
JZ,
Kankiti,
Kathy Goldstein,
Kathy Word,
kathy word,
Ken Miller,
Kirill Sivy,
Kuchengnom,
Laurent Bouguetaïa,
Leon,
Lili1232000,
Lise W,
Lizabeth Kelly,
Lou,
lou,
Lukasz G,
Manse,
Marcel,
@@ -94,57 +77,51 @@ Marie,
Marijke,
Mark,
Martin,
Matthew Nowosiadly,
Medea,
Meghann,
Melissa,
Michaela Gáliková,
Michaela,
Mieke,
Michaela Gáliková,
mieke,
Mimi,
Moj Shar,
Monicaks,
moj shar,
MonicaKS,
Nancy Anne Martin,
Nancy Keary,
Nic Lecloux,
Nick,
Nirpf,
Paaskus,
nirpf,
Pascal H,
Paul Will,
Paula Jean Mckenney Valadez,
Paula Jean McKenney Valadez,
Pauline Roberts (Capyboppy),
Pitdepitis,
Rachelle And Omar,
Raptorrich,
Rachelle and Omar,
RaptorRich,
Rich,
Rizthebread,
Roijalbaker,
RiztheBread,
RoijalBaker,
Rori,
Ruben August Fischer,
Sander,
Sandy,
Sarah,
Scooter,
Scott Mattson,
Sebastianklocke,
SebastianKlocke,
Sharon Eicher,
Shelleymierle,
Sherik,
Smirnov,
ShelleyMierle,
SheriK,
Spencer,
Strambinha,
strambinha,
Sue,
Sue,
Sune,
Susan,
Sven,
Tbonewilly,
tbonewilly,
Thales Mello,
Therealbruce,
Tracy and Paul Will,
TheRealBruce,
Usliv,
Vassil Dichev,
Vladimir Smirnov,
Voicu,
Zika,
Zoltan.
Zoltan
Can't render this file because it has a wrong number of fields in line 127.

4
book/tables/table-baking-process-stages.tex
View File

@@ -7,7 +7,7 @@
100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\
118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\
122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\
140 / 284 & Maillard reaction & The Maillard reaction starts to deform starches and proteins.
140 / 284 & Maillard reaction & The maillard reaction starts to deform starches and proteins.
The dough starts browning.\\
170 / 338 & Caramelization & Remaining sugars begin to caramelize giving your bread a distinct flavor.\\ \bottomrule
170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
\end{tabular}

14
book/tables/table-flat-bread-pancake-recipe.tex
View File

@@ -1,10 +1,10 @@
%TODO: Alignment is not great
\begin{tabular}{@{}lll@{}}
%TODO: last line is not great
-\begin{tabular}{lll}
\toprule
& \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule
Flour & \qty{100}{g} & \qty{100}{g} \\
Water & up to \qty{100}{g} (\qty{100}{\percent}) & \qty{300}{g} (\qty{300}{\percent}) \\
Sourdough starter & 5--\qty{20}{g} (5--\qty{20}{\percent}) & 5--\qty{20}{g} (5--\qty{20}{\percent}) \\
Salt & \qty{2}{g} (\qty{2}{\percent}) & \qty{2}{g} (\qty{2}{\percent}) \\
Bake when? & Dough increased \qty{50}{\percent} in size & Bubbles visible on surface \\ \bottomrule
\textbf{Flour} & 100g & 100g \\
\textbf{Water} & 100g (100\%) & 300g (300\%) \\
\textbf{Sourdough starter} & 5--20g (5--20\%) & 5--20g (5--20\%) \\
\textbf{Salt} & 2g (2\%) & 2g (2\%) \\
\textbf{Bake when?} & Dough increased 50 percent in size & Bubbles visible on surface \\ \bottomrule
\end{tabular}

3
book/tables/table-flour-types.tex
View File

@@ -1,9 +1,8 @@
\begin{tabular}{@{}llrrr@{}}
\toprule
\textbf{USA} & \textbf{UK} & {\textbf{Germany}} & {\textbf{France}} & {\textbf{Italy}} \\ \midrule
\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule
Cake & Soft flour & T405 & T45 & 00 \\
All purpose & Plain flour & T550 & T55 & 0 \\
Bread flour & Bread flour & T405 or T550 & T45 or T55 & 00 or 0 \\
& & T812 & T80 & 1 \\
& & T1050 & T110 & 2 \\
Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule

14
book/tables/table-grains-bread-making-process.tex
View File

@@ -1,6 +1,12 @@
\begin{tabular}{@{}lcccc@{}}
\begin{tabular}{@{}>{\bfseries}lcccc@{}}
\toprule
\textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule
Spelt, Wheat (\textgreater{}~70\%) & Yes & Yes & Yes & Yes \\
Rye, Emmer, Einkorn, Rice, Corn & Yes & No & No & No \\ \bottomrule
\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule
Wheat & Yes & Yes & Yes & Yes \\
\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\
Spelt & Yes & Yes & Yes & Yes \\
Rye & Yes & No & No & No \\
Emmer & Yes & No & No & No \\
Einkorn & Yes & No & No & No \\
Rice & Yes & No & No & No \\
Corn & Yes & No & No & No \\ \bottomrule
\end{tabular}

11
book/tables/table-overview-bread-types.tex
View File

@@ -1,10 +1,9 @@
\begin{tabular}{@{}llll@{}}
% TODO
\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}}
\toprule
& \multicolumn{3}{c}{\textbf{Type of bread}}\\
\cmidrule(lll){2-4}
& \textbf{Flat} & \textbf{Loaf pan} & \textbf{Free standing} \\ \midrule
Cooking method & Pan, fire, barbecue & Oven & Oven \\
Working time & 3~min. & 5~min. & 60~min. \\
& \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule
Cooking method & Fire, pan, barbecue & Oven & Oven \\
Working time (min.) & 3 & 5 & 60 \\
Flour types & All & All & Gluten flours \\
Difficulty & Very easy & Easy & Difficult \\
Cost & Low & Medium & High \\ \bottomrule

6
book/tables/table-overview-w-values.tex
View File

@@ -1,8 +1,8 @@
\begin{tabular}{@{}rcll@{}}
\toprule
\textbf{W-Value} & \textbf{Hydration (\%)} & \textbf{Uses} & \textbf{Fermentation time} \\ \midrule
0--150 & 50 & Cookies & Very short \\
150--250 & 50--60 & Cakes, Bread, Pizza & Short--Medium \\
\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule
0--150 & 50 & Cookies & Very short\\
150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\
250--350 & 60--70 & Bread, Pizza & Long \\
350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
\end{tabular}

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