From 505abb15b468781deefaea0db937e73f162020de Mon Sep 17 00:00:00 2001 From: Adam Liechty Date: Sat, 7 Jun 2025 17:58:17 -0700 Subject: [PATCH] Grammar: "led" is past tense of "lead" --- book/history/sourdough-history.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 51d2891..80f00b9 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -229,7 +229,7 @@ During World~War~II the first packaged dry yeast was developed. This would ultimately allow bakeries and home bakers to make bread much faster and more consistently. Thanks to pure yeast, building industrial bread making machines was now possible. Provided you maintain the same temperature, same flour and -yeast strains fermentation became precisely reproducible. This ultimately lead +yeast strains fermentation became precisely reproducible. This ultimately led to the development of giga bakeries and flour blenders. The bakeries demanded the same flour from year to year to bake bread in their machines. For this reason, none of the supermarket flour you buy today is single origin. It is