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title: The Fridge, Your Inoculation Room
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title: The Fridge, Your Inoculation Room
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date: 2021-07-28T08:57:00+02:00
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date: 2021-07-28T08:57:00+02:00
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categories:
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- learning
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tags:
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- bread
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- cooking
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Sourdough likes `24 °C`---the _desired dough temperature_. This temperature is very difficult to maintain in a normal Belgian kitchen. Bakers usually calculate the water temperature (_l'eau de coulage_) they require before adding it to the mixture, based on the ambient room and flour temperature. However, keeping the dough at that point isn't easy: it cools down rapidly on my marble kitchen workspace. Another reason to work with `2 kg` of flour: more mass cools down less rapid.
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Sourdough likes `24 °C`---the _desired dough temperature_. This temperature is very difficult to maintain in a normal Belgian kitchen. Bakers usually calculate the water temperature (_l'eau de coulage_) they require before adding it to the mixture, based on the ambient room and flour temperature. However, keeping the dough at that point isn't easy: it cools down rapidly on my marble kitchen workspace. Another reason to work with `2 kg` of flour: more mass cools down less rapid.
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