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Fix typo wheat bread chapter

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Cedric
2023-11-29 23:17:50 +00:00
parent a15d2f52ba
commit 1c46efc01a
1 changed files with 3 additions and 3 deletions
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -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