mirror of
https://github.com/hendricius/the-sourdough-framework
synced 2025-11-30 14:53:59 -06:00
b674568cbe
This adds methods how you can debug your crumb structure and see what might have gone wrong during the fermentation process.
131 lines
2.8 KiB
TeX
131 lines
2.8 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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\usepackage{pgfplotstable}
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\usepackage{booktabs}
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\usepackage{filecontents}
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\usepackage{longtable}
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\usepackage[T1]{fontenc}
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\usepackage[backend=biber]{biblatex}
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\addbibresource{references.bib}
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\usepackage[skip=5pt plus1pt, indent=0pt]{parskip}
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\graphicspath{ {./images/}{./troubleshooting/crumb-structures/} }
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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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\input{intro/foreword}
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\chapter{Preface}
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\input{intro/preface}
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\chapter{Acknowledgements}
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\input{intro/acknowledgements}
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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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\input{troubleshooting/crumb-structures/crumb-structures}
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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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\printbibliography
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\end{document} |