From ec589630edd22d4e074504e4c4cbe866cd224a6a Mon Sep 17 00:00:00 2001 From: Paddy McCann Date: Fri, 6 Dec 2024 15:01:43 +0000 Subject: [PATCH] Update wheat-sourdough.tex (#387) Corrects relative scales of dough to starter when considering refreshing. --- book/wheat-sourdough/wheat-sourdough.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 4473adc1..47223439 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -135,7 +135,7 @@ \section{Readying your starter}% Some people use a 1:1:1 ratio to refresh the starter. This would be one part of the old starter (\qty{10}{\gram} for instance), 1 part of flour, and one part of water. I~think this is utter rubbish. As mentioned -your starter is a gigantic dough. You would never opt for a 1:1:1 ratio to +your starter is a miniature dough. You would never opt for a 1:1:1 ratio to make dough. You might use a maximum of \qty{20}{\percent} starter to make dough. That's why I~advocate using a 1:5:5 ratio or a 1:10:10 ratio depending on how ripe your starter is. As I~almost