mirror of
https://github.com/hendricius/the-sourdough-framework
synced 2025-12-07 10:04:25 -06:00
127 lines
3.0 KiB
TeX
127 lines
3.0 KiB
TeX
\documentclass[a4paper, 12pt]{book}
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\usepackage[utf8]{inputenc}
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\usepackage{blindtext}
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\usepackage{graphicx}
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\graphicspath{ {./images/} }
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\title{%
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The Sourdough Framework\\
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\large How to master making bread at home\\
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\small - the bread code community book -}
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\author{Hendrik Kleinwächter}
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\date{\today}
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\begin{document}
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\begin{titlepage}
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\maketitle
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\end{titlepage}
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\frontmatter
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\tableofcontents
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\chapter{Foreword}
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Still need someone to write a foreword
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\chapter{Preface}
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If there is the one food from Germany it is probably bread. There are thousands
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of different varieties of bread in Germany. Making bread has been an integral part
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of our culture. Beginning my studies in Göttingen for the first time I was faced
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with buying bread on my own. In Germany that is no easy task
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as the varieties of bread are endless. I started to check the packaging
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of different bread types and noticed how there were surprisingly
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many ingredients in most of the breads found in a common supermarket.
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\chapter{Acknowledgements}
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This book would not have been possible without the help of the community.
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\mainmatter
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\chapter{The history of sourdough}
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\section{Sourdough bread in ancient times}
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\section{How modern bread is made}
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\section{Sourdough in modern times}
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\chapter{How sourdough works}
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\section{Enzymatic reactions}
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\section{Yeast}
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\section{Lactic acid bacteria}
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\section{Acetic acid bacteria}
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\chapter{Making a sourdough starter}
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\section{Baker's math}
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\section{The process of making a starter}
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\section{How flour is fermented}
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\section{Determining starter readiness}
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\section{Maintenance}
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\section{Longterm starter storage}
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\chapter{Sourdough starter types}
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\section{The regular starter}
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\section{Stiff starter}
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\section{Liquid starter}
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\section{Lievito madre}
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\chapter{Flour types}
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\section{Wheat like}
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\section{Non gluten binding}
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\section{Gluten free}
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\section{Blending flours}
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\chapter{Bread types}
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\section{Wheat bread basics}
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\section{Non wheat bread basics}
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\section{The simplest way to make bread}
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\chapter{Wheat sourdough}
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\section{The process}
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\section{Readying your starter}
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\section{Ingredients}
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\section{Hydration}
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\section{Autolyse}
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\section{Fermentolyse}
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\section{Dough strength}
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\section{Controlling fermentation}
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\section{Optional Preshaping}
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\section{Shaping}
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\section{Proofing}
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\chapter{Non wheat bread basics}
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\section{Ingredients}
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\section{Managing acidity}
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\section{To shape or not to shape}
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\section{Proofing}
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\chapter{Baking}
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\section{The role of steam}
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\section{Temperature}
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\section{Home oven setup}
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\section{Dutch ovens}
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\chapter{Storing bread}
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\section{Fridge}
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\section{Room temperature}
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\section{Frozen}
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\chapter{Troubleshooting}
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\section{Debugging your crumb structure}
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\section{Baking in the tropics}
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\section{My bread stays flat}
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\section{I want more tang in my bread}
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\section{My bread is too sour}
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\section{Fixing a moldy sourdough starter}
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\section{My bread flattens out after shaping}
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\section{Liquid on top of my starter}
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\section{Why does my starter smell like acetone}
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\end{document} |