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Small typo fix

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Hendrik Kleinwaechter
2023-02-24 15:07:34 -05:00
parent fd98f30905
commit 423a62492c
1 changed files with 2 additions and 1 deletions
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book/sourdough-starter/sourdough-starter-types.tex
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@@ -222,7 +222,8 @@ around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
process takes around 3 days. The longer you maintain your starter at the process takes around 3 days. The longer you maintain your starter at the
suggested hydration level the more adapted your microorganisms become. The suggested hydration level the more adapted your microorganisms become. The
stiff starter boosts the yeast activity of your sourdough starter. stiff starter boosts the yeast activity of your sourdough starter.
The guide uses 50 percent hydration level. If the dough is too stiff consider increasing this to 60 percent.} The guide uses a 50 percent hydration level for the starter. If the dough is too stiff
consider increasing this to 60 percent.}
\label{fig:stiff-starter-conversion} \label{fig:stiff-starter-conversion}
\end{figure} \end{figure}