From 30bb9f46edfaf802f5d423ddd4f7fc911d2e25b7 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Tue, 2 Jan 2024 21:51:06 +0100 Subject: [PATCH] Fix text + space --- book/sourdough-starter/sourdough-starter-types.tex | 4 ++-- book/sourdough-starter/sourdough-starter.tex | 2 +- 2 files changed, 3 insertions(+), 3 deletions(-) diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 835a975..70d6785 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -97,8 +97,8 @@ a longer fermentation before most gluten is broken down. The regular sourdough starter is made at a hydration of around \qty{100}{\percent}. This means the starter has equal parts of flour and water. This is the most common and most universal sourdough starter there is. The starter has a good -balance of yeast and bacteria. After a feeding, the volume increases and -increases. After it reaches a certain peak, it will start to collapse again. +balance of yeast and bacteria. After a feeding, the volume of the dough +greatly increases. After it reaches a certain peak, it will start to collapse again. The best way to judge whether the starter is ready is to look at signs such as air pockets on the edges of your container. Also use the nose to evaluate the diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 0e94527..659e358 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -302,7 +302,7 @@ flour\footnote{Whether this is working, I~can't scientifically say. Typically the microbes that have once taken place are very strong and won't allow other microbes to enter. My starter has initially been made with rye flour. So chances are that the majority of -my microorganisms are from a rye source.}. +my microorganisms are from a rye source.}. Your nose is also a great tool to determine starter readiness. Depending on