From 1c46efc01a1b8227c8faa489250e585153fef94f Mon Sep 17 00:00:00 2001 From: Cedric Date: Wed, 29 Nov 2023 23:17:50 +0000 Subject: [PATCH] Fix typo wheat bread chapter --- book/wheat-sourdough/wheat-sourdough.tex | 6 +++--- 1 file changed, 3 insertions(+), 3 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 5e96a9e..a248ad7 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -233,7 +233,7 @@ recipe would look like this: This is the beauty of baker's math. Simply recalculate the percentages, and you are good to go. If you are unsure about how this works, please check out the -full Chapter~\ref{section:bakers-math} which looks at the topic in detail. +full Section~\ref{section:bakers-math} which looks at the topic in detail. \section{Hydration} @@ -392,8 +392,8 @@ difficulty. \section{How much starter?} Most bakers use around \qty{20}{\percent} sourdough starter based on the -flour weight. I~recommend going much lower, -to around 5 to \qty{10}{\percent}. +flour weight. I~recommend going much lower, to around +\qtyrange{5}{10}{\percent}. By adjusting the amount of pre-ferment you can influence the time your dough requires in the bulk fermentation stage. The more starter you use, the faster