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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/wheat-sourdough/wheat-sourdough.tex
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@@ -602,7 +602,7 @@ Initially opt for a low speed. This helps the homogenization process.
After waiting to allow the flour to soak up the water, proceed on a higher speed
setting. A good sign of a well-developed gluten network is
that your dough lets go of the container. This is because of the gluten's elasticity.
The elasticity is higher than the urge of the
The elasticity is higher than the desire of the
dough to stick to the container.
\begin{figure}[!htb]