From 49f715a4c78443174dac950153bd0b8747dedb39 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Wed, 22 Jan 2025 17:08:32 +0100 Subject: [PATCH] Add PR feedback --- book/basics/how-sourdough-works.tex | 8 ++++---- 1 file changed, 4 insertions(+), 4 deletions(-) diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index 8a997b9..1329682 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -77,10 +77,10 @@ the microorganisms on the surface of the grain can't consume the freed maltose molecules, which remain hidden inside the germ. But as we grind the flour, a feeding frenzy takes place. Generally, the warmer the temperature, the faster this reaction occurs. However, it takes time for the amylase -to break down most of the starch into simple sugars, -which are not only consumed by the yeast but are also essential -to the \emph{Maillard reaction}, -responsible for enhanced browning during the baking process. +to break down most of the starch into simple sugars --- which are not only +consumed by the yeast but are also +essential to the \emph{Maillard reaction} --- responsible for +enhanced browning during the baking process. That's why a long fermentation is key to making great bread. If you're a hobby brewer, you'll know that it's important to keep your beer at