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Use whole-wheat consistantly (#207)

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cedounet
2023-09-04 09:24:41 +01:00
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parent 170763615f
commit 233ac8d4c7
5 changed files with 19 additions and 19 deletions
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2
book/troubleshooting/crumb-structures.tex
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@@ -50,7 +50,7 @@ to achieve as open a crumb as possible.
\begin{figure}
\includegraphics[width=\textwidth]{honeycomb}
\caption[Honeycomb crumb structure]{A whole wheat sourdough with an almost
\caption[Honeycomb crumb structure]{A whole-wheat sourdough with an almost
exclusive honeycomb crumb structure.}%
\label{fig:honeycomb}
\end{figure}

4
book/troubleshooting/misc.tex
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@@ -141,7 +141,7 @@ should dissipate within 12--24~hours, and you have
the added advantage of automatically having
room-temperature water.
Make sure to use whole grain flour (whole wheat, whole rye, etc.).
Make sure to use whole grain flour (whole-wheat, whole-rye, etc.).
These flours have more natural wild yeast and
bacterial contamination. Making a starter
from just white flour sometimes doesn't work.
@@ -430,7 +430,7 @@ your microbes they will start to reproduce and increase in quantity
for as long as there is food available. But this process
in my case was not fast enough. After around 24~hours, the whole
dough just started to completely tear apart. The whole process was further
accelerated by my using whole wheat flour. Whole wheat
accelerated by my using whole-wheat flour. Whole-wheat
contains more enzymes than white flour.
To fix this, try to make sure that your sourdough starter is lively