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Grammatical corrections as per google drive. (#76)

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julianscodeword
2023-05-03 01:04:26 +10:00
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book/sourdough-starter/sourdough-starter-types.tex
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@@ -238,7 +238,7 @@ up to 60 percent. All the ingredients should mix together very well. There
should be no crumbly flour left. This is a common mistake I have seen when
people tried to make the stiff starter. Yes it should be dry, but not to a
point where it is a brick of cement. If you have ever made a pasta dough, this
dough should exactly feel the same.
dough should feel exactly the same.
To evaluate whether your stiff starter is ready, look for a dome. Also look for
pockets of air on the sides of your container. Use your nose to smell the
@@ -257,7 +257,7 @@ water you are about to use for your dough. This will make mixing a lot easier.
The lievito madre, also known as pasta madre, belongs to the same category as
the stiff sourdough starter. After conducting hours of research, I could not
find a difference in pasta madre and lievito madre. Both terms seem to be
find a difference between pasta madre and lievito madre. Both terms seem to be
used interchangeably in literature.
In many recipes this starter is made directly