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Fix cold proofing spelling

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Not cold proofing but cold-proofing
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Hendrik Kleinwaechter
2024-01-10 17:20:11 +01:00
parent 5eea8b8bf8
commit 2e25850994
2 changed files with 5 additions and 5 deletions
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book/troubleshooting/crumb-structures.tex
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@@ -139,7 +139,7 @@ dough with less bacterial activity. A better yeast activity also will result
in less acidity in your final bread. If you are a chaser of a very strong tangy
flavor profile, then a stronger flour with more gluten will help.
When retarding sourdough (cold proofing in the refrigerator), temperature plays a
When retarding sourdough (cold-proofing in the refrigerator), temperature plays a
pivotal role in fermentation rates. As the dough chills in the refrigerator,
fermentation decelerates. Starting the retarding process at a warmer
temperature means this deceleration takes longer.