From 17b667f4b46f7c9c6e848f7cfb75760601f351cd Mon Sep 17 00:00:00 2001 From: Henrik Wist Date: Wed, 6 Aug 2025 17:04:58 +0200 Subject: [PATCH] Eliminates duplication (#467) I tripped over the 'around all around' it sounds wrong to me. I propose to either have 'all around' or 'around your'. --- book/troubleshooting/crumb-structures.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index 5a300c4..7159ead 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -300,7 +300,7 @@ Similar to baking too hot, when baking without enough steam, your dough's crust forms too quickly. It's hard to spot the difference between the two mistakes. I~typically first ask about the temperature and then about the steaming technique to determine what might be wrong with the baking process. Too little steam can -typically be spotted by having a thick crust around all around your dough paired +typically be spotted by having a thick crust all around your dough paired with large alveoli towards the edges. The steam essentially prevents the Maillard reaction from happening too quickly