From 3563f7a74a2b65bad301f69a6117806ccff94ca8 Mon Sep 17 00:00:00 2001 From: Ced Date: Sun, 2 Feb 2025 20:06:20 +0000 Subject: [PATCH] Fix several typos --- book/flour-types/flour-types.tex | 4 +-- book/history/sourdough-history.tex | 2 +- book/intro/preface.tex | 28 ++++++++++--------- book/mix-ins/mix-ins.tex | 2 +- .../sourdough-starter-types.tex | 14 +++++----- book/spelling_exceptions.txt | 5 ---- book/storing-bread/storing-bread.tex | 9 +++--- book/troubleshooting/crumb-structures.tex | 4 +-- 8 files changed, 32 insertions(+), 36 deletions(-) diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index 0bb8f5f..b4996a0 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -20,7 +20,7 @@ type of flour. \centering \input{tables/table-flour-types.tex} \caption[Labelling of wheat flour]{A comparison of how different types - of wheat flour are labelled in different countries.}% + of wheat flour are labeled in different countries.}% \label{tab:flour-types-comparison} \end{table} @@ -116,7 +116,7 @@ your dough with more flavor. \centering \input{tables/table-overview-w-values.tex} \caption[Fermentation time versus W-value]{An overview of different - levels of W-values and the respective hydrations and fermentation + levels of W-values and the respective hydration and fermentation times.}% \label{tab:w-value} \end{table} diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 995f909..22f2ab6 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -185,7 +185,7 @@ of the sourdough leavening agent. As the process is more expensive, bread rolls like these were ultimately consumed by the noble people in Vienna~\cite{vienna+breadrolls}. -As industrialisation began the first steam-powered grain mill was developed by +As industrialization began the first steam-powered grain mill was developed by Oliver Evans in \num{1785}. Evans' design incorporated several innovations, including automated machinery for various milling processes, making it more efficient than traditional water or animal-powered mills. His steam-powered diff --git a/book/intro/preface.tex b/book/intro/preface.tex index f064a68..4da45ac 100644 --- a/book/intro/preface.tex +++ b/book/intro/preface.tex @@ -84,19 +84,21 @@ bug. That is when the developer must dig deeper to see the \emph{what} and the the framework is doing. You will need to read other engineers' source code, and you will be forced to understand \emph{why} things are happening. -Being unhappy with what I~was baking, my engineering mindset took over, and I~had -to do my own deep dive to understand what was going on. Much to my surprise, however, -none of the recipes I'd encountered would tell me \emph{why} I~should use amount X -of water and amount Y of flour, or \emph{why} exactly I~should use fresh yeast over dry yeast. Why -should I~slap my dough while kneading it on the counter? Why is a standmixer -better than kneading by hand? Why should I~let the dough sit for this long? -Why is steaming the dough during baking important? Do I~really need to -get myself an expensive Dutch oven to bake bread? -The problem compounded when I~started reading about sourdough. It all sounded like black -magic. Why were some sourdoughs made from fruits, while others were made from flour? -Why should one recipe use wheat while another used rye or spelt? How often should the -sourdough be fed? The questions I~had then could have filled 20~pages. I~was confused, -but I~became even more determined to learn how decent bread should be made at home. +Being unhappy with what I~was baking, my engineering mindset took over, and +I~had to do my own deep dive to understand what was going on. Much to my +surprise, however, none of the recipes I'd encountered would tell me +\emph{why} I~should use amount $X$ of water and amount $Y$ of flour, or +\emph{why} exactly I~should use fresh yeast over dry yeast. Why should I~slap +my dough while kneading it on the counter? Why is a stand mixer better than +kneading by hand? Why should I~let the dough sit for this long? Why is +steaming the dough during baking important? Do I~really need to get myself an +expensive Dutch oven to bake bread? The problem compounded when I~started +reading about sourdough. It all sounded like black magic. Why were some +sourdoughs made from fruits, while others were made from flour? Why should +one recipe use wheat while another used rye or spelt? How often should the +sourdough be fed? The questions I~had then could have filled 20~pages. I~was +confused, but I~became even more determined to learn how decent bread should +be made at home. The feedback I~received from friends helped me to improve with each iteration of homemade bread. Compared to coding, where you sometimes have to wait months diff --git a/book/mix-ins/mix-ins.tex b/book/mix-ins/mix-ins.tex index d35ab00..3ddf562 100644 --- a/book/mix-ins/mix-ins.tex +++ b/book/mix-ins/mix-ins.tex @@ -333,7 +333,7 @@ banneton or loaf pan with seeds or oats. When using a loaf pan or banneton these coverings also help to make the container stick less. Another approach commonly used with buns is to wet the surface or dump the -dough in water. Afterward, dip the wetted piece of dough into your bowl of +dough in water. Afterward, dip the wet piece of dough into your bowl of mix-ins. This does not work for all mix-ins, as some can't handle the high temperatures during baking and char. Most commonly done with seeds (\eg~sesame, oats, flax-seed). diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 1631911..f297886 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -157,15 +157,15 @@ By introducing this layer of water, less oxygen is available throughout the course of fermentation. This means that your starter will no longer be producing acetic acid. The heterofermentative lactic acid bacteria will thrive in this environment. This is a neat little trick to change your starter's -flavor profile from vinegary to lactic. Your starter is going to develop -dairy creamy notes. Interestingly, when changing the hydration again, your starter +flavor profile from vinegary to lactic. Your starter is going to develop dairy +creamy notes. Interestingly, when changing the hydration again, your starter is going to maintain the liquid starter flavor profile, but then benefit again -from enhanced yeast activity. The liquid starter conversion is nonreversible. +from enhanced yeast activity. The liquid starter conversion is irreversible. By changing to a liquid starter you will permanently select a subset of -microbes that work better in the more liquid environment. So even after going back to a regular -or stiff starter the subset of microbes created by the liquid conversion -will remain. For this reason, it is recommended to keep a backup of the starter -before the liquid starter conversion. +microbes that work better in the more liquid environment. So even after going +back to a regular or stiff starter the subset of microbes created by the +liquid conversion will remain. For this reason, it is recommended to keep a +backup of the starter before the liquid starter conversion. To begin with the conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and diff --git a/book/spelling_exceptions.txt b/book/spelling_exceptions.txt index c7ca60c..9bda9d0 100644 --- a/book/spelling_exceptions.txt +++ b/book/spelling_exceptions.txt @@ -404,7 +404,6 @@ hscale hspace htb htp -hydrations hyperref hypersetup ie @@ -413,7 +412,6 @@ ifnextchar ifthenelse ifwidelayout includegraphics -industrialisation injera isaccessible jalapeño @@ -422,7 +420,6 @@ kao karl keepaspectratio kitchenaid -labelled lacto le leavevmode @@ -500,7 +497,6 @@ scandinavia scorings selectfont semibold -sep setchapterimage setchapterpreamble setchapterstyle @@ -557,7 +553,6 @@ vspace wahlfeld wait1 wait2 -wetted xsep xshift yYkTrGHNW2w diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 590d13d..dc06e3a 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -116,8 +116,7 @@ This option is great for very long-term storage. Personally I~like having a few slices of bread frozen as an emergency backup when I~have had no time to bake. -A 2008 study hints that there might be some health -benefits to freezing and toasting your bread. By doing so -the starch molecules could become more resistant to digestion -and thus lower your body's blood sugar -response by almost 40\%~\cite{freezing+toasting+bread}. +A 2008 study hints that there might be some health benefits to freezing and +toasting your bread. By doing so the starch molecules could become more +resistant to digestion and thus lower your body's blood sugar response by +almost \qty{40}{\percent}~\cite{freezing+toasting+bread}. diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index ecb5097..dfb0d6f 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -156,8 +156,8 @@ room temperature briefly before refrigerating can be beneficial. \begin{figure} \includegraphics[width=\textwidth]{fermented-too-short-underbaked} \caption[Underfermented bread]{A dense dough featuring a gummy, not fully - gelatinized area. The picture has been provided by the user wahlfeld - from our community Discord server.}% + gelatinized area. The picture has been provided by the user + \emph{wahlfeld} from our community Discord server.}% \label{fig:fermented-too-short-underbaked} \end{figure}