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Book changes after reading through physical book (#322)

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* Add word

* Add W-value

* Add note for wheat

* Specify

* Lowercase

* Add dry out note

* Add levain

* Add note

* Add bassinage

* Add ali

* Use qty/gram

* Add proofing

* Add fridge proofing

* Add apple

* Add more links, remove BG

* Update bread-types.tex
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Hendrik Kleinwaechter
2024-01-04 09:23:19 +01:00
committed by GitHub
parent 30bb9f46ed
commit 4572a8b17b
9 changed files with 84 additions and 22 deletions
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book/baking/baking.tex
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@@ -69,7 +69,7 @@ acid? How would the taste change?
methods. In this case I~used a Dutch oven and an apple as dough
replacement. All the apples were coming from the fridge. The temperature
was measured using a barbecue thermometer. The more steam, the faster
the surface temperature increases.}
the apple's surface temperature increases.}
\end{figure}
As the temperature increases further the crust thickens. The Maillard reaction