Sourdough Fermentation Mini Guide V2
Sourdough Fermentation Mini Guide V2
This Mini Guide provides lots of useful information about keeping sourdough starters and using them, in conjunction with other techniques like pre fermentation. It compares liquid starters with dough starters, specifically the ‘desem’ starter, which is sometimes referred to as a ‘stiff’ starter. It provides a simple alternate way of working with formulations, known as ‘Quantum Baker’s Percentages’, which allow the home baker more simplicity and scalability when it comes to using bread formulas.
Some of the subjects covered by the mini guide include:
Mass production equals waste - why you should keep a starter and use it at home
Liquid vs Dough Starters - useful comparisons
How much should I use - the case for ‘less is best’
What’s pre fermentation? Why is it so important?
Fairly Basic Sourdough Formulation and an introduction to Quantum Baker’s Percentages
Feeding and maintaining your Dough Starter - a simple way to do it with no discard whatsoever
Starter storage - with a stiff starter, you can have a life!
How ripe is my starter? How do I tell if it’s under or over ripe?
What are the best types of flour for feeding my starter?
How do I prepare my starter for a long period without a feed?
What’s this mould growing all over my starter? How can I fix it?
Rescue and management
What are ‘proofs’? Why is it important to get them right?
The Three Bakery Seasons - ways to deal with making bread at different times of the year
Organic Thinking
The Sourdough Formulation Mini Guide is one of those super handy little books which fill in the knowledge gaps and contradictions found online for you. It is also a great way to begin using Warwick Quinton’s sourdough technique, which is flexible and very forgiving for everyone from beginning bakers to seasoned home bakers.
