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Glossary (#258)

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* Glossary

This adds a glossary with common terms to the book

* Apply ordering changes

* Add PR feedback

* Move to backmatter
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Hendrik Kleinwaechter
2023-10-22 20:18:11 +02:00
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parent 8492c123d4
commit 187fc1d0fc
5 changed files with 396 additions and 3 deletions
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -859,8 +859,8 @@ up inside your dough. The acidity value (pH) can be
measured using such a meter. The more acidity, the lower the pH
value of your dough. The pH scale is logarithmic, meaning
that each digit change will have a 10x increase in acidity.
A sourdough dough might begin fermenting at a pH of 6,
then shortly before baking has a pH of around 4. This means
A sourdough dough might begin fermenting at \pHvalue{6.0},
then shortly before baking has roughly \pHvalue{4.0}. This means
that the dough itself is 10x times 10x (= 100x) sourer
than at the beginning. By using the meter, you can always
judge the state of your dough's acidification and then act