mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-13 06:31:11 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Grammatical corrections as per google drive. (#76)

Browse Source
This commit is contained in:
julianscodeword
2023-05-03 01:04:26 +10:00
committed by GitHub
parent 653be70603
commit 510da641ab
5 changed files with 6 additions and 6 deletions
Download Patch File Download Diff File Expand all files Collapse all files

2
book/troubleshooting/misc.tex
View File

@@ -120,7 +120,7 @@ To achieve more tang in your sourdough bread, you have
to ferment your dough for a longer period of time.
Over time the bacteria will metabolize most of the
ethanol created by the yeast in your dough. The bacteria
mostly produces lactic and acetic acid. Lactic acid
mostly produce lactic and acetic acid. Lactic acid
is chemically more acidic than acetic acid but sometimes
not perceived as sour. In most cases a longer fermentation
is what you want. You will either need to utilize a loaf