mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-26 04:43:59 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Fix typo wheat bread chapter

Browse Source
This commit is contained in:
Cedric
2023-11-29 23:17:50 +00:00
parent a15d2f52ba
commit 1c46efc01a
1 changed files with 3 additions and 3 deletions
Download Patch File Download Diff File Expand all files Collapse all files

6
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -233,7 +233,7 @@ recipe would look like this:
This is the beauty of baker's math. Simply recalculate the percentages, and you 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 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} \section{Hydration}
@@ -392,8 +392,8 @@ difficulty.
\section{How much starter?} \section{How much starter?}
Most bakers use around \qty{20}{\percent} sourdough starter based on the Most bakers use around \qty{20}{\percent} sourdough starter based on the
flour weight. I~recommend going much lower, flour weight. I~recommend going much lower, to around
to around 5 to \qty{10}{\percent}. \qtyrange{5}{10}{\percent}.
By adjusting the amount of pre-ferment you can influence the time your dough 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 requires in the bulk fermentation stage. The more starter you use, the faster