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Fix typo

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Thanks bpal7006 for reporting it
This commit is contained in:
Hendrik Kleinwaechter
2022-12-29 11:09:05 +01:00
parent cec6520fd0
commit 4270d0bbfa
1 changed files with 2 additions and 2 deletions
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book/basics/how-sourdough-works.tex
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@@ -411,7 +411,7 @@ trying to eat whatever is available for as long as possible, and with each
feeding, they become more adept at utilizing these resources.
Depending on which flavour profile you prefer, you can select for one organic
acid or another. Acetic aacid production requires oxygen, and by depriving
acid or another. Acetic acid production requires oxygen, and by depriving
your sourdough starter of it, you can boost the population of homofermentative
lactic acid bacteria. Over time they will become dominant and outcompete the
acetic acid-producing bacteria \cite{acetic+acid+oxygen}.
@@ -436,4 +436,4 @@ taste of the resulting bread.
One last footnote worth mentioning: Some sources say that fermenting at a
lower temperature can increase acetic acid production, while fermenting at a
warmer temperature can boost lactic acid production. I could not verify this
in my own tests. More research is needed on the topic.
in my own tests. More research is needed on the topic.