From 4465e213b82359768370e5d793a88c45902631e0 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Fri, 1 Dec 2023 20:27:05 +0100 Subject: [PATCH] Improve wording (#295) This improves the wording of the sentence --- book/history/sourdough-history.tex | 9 +++++---- 1 file changed, 5 insertions(+), 4 deletions(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 55dfe3b..ff916fb 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -90,10 +90,11 @@ Little did the people back then know that tiny microorganisms were the reason the bread was better. It is not clear when they started using a bit of the dough from the previous day for the next batch of dough. But by doing so, sourdough -bread making was born: Wild yeast in the flour and in the air -plus bacteria start to decompose the flour-water mixture, also -known as your dough. The yeast makes the dough fluffy, and -the bacteria primarily creates acidity. The different +bread making---as we know it today---was born: Wild yeast +in the flour and in the air, with bacteria +starting to decompose the flour-water mixture. +The yeast makes the dough fluffy, +and the bacteria primarily creates acidity. The different microorganisms work in a symbiotic relationship. Humans appreciated the enhanced airy structure and slight acidity of the dough. Furthermore, the shelf life of such bread