From 5731a49828d19ae10273a13bcbf058211fc98819 Mon Sep 17 00:00:00 2001
From: cedounet <134267244+cedounet@users.noreply.github.com>
Date: Tue, 27 Jun 2023 10:22:25 +0100
Subject: [PATCH] Remove superflous equal sign (#126)

and traling spaces while at it
---
 book/troubleshooting/crumb-structures/crumb-structures.tex | 4 ++--
 1 file changed, 2 insertions(+), 2 deletions(-)

diff --git a/book/troubleshooting/crumb-structures/crumb-structures.tex b/book/troubleshooting/crumb-structures/crumb-structures.tex
index 1315d95..682cdc0 100644
--- a/book/troubleshooting/crumb-structures/crumb-structures.tex
+++ b/book/troubleshooting/crumb-structures/crumb-structures.tex
@@ -14,7 +14,7 @@ that you can use to debug your baking process.
   \label{fig:crumb-structures-book}
 \end{figure}
 
-\subsection{Perfect fermentation}=
+\subsection{Perfect fermentation}
 
 \begin{figure}
   \includegraphics[width=\textwidth]{open-crumb}
@@ -200,7 +200,7 @@ by feeding your starter daily over several days. Use the same ratio as you would
 do for your main bread dough. Assuming you use 20 percent starter calculated on the flour,
 use a 1:5:5 ratio to feed your starter. That would be 10 grams of existing starter,
 50 grams of flour, 50 grams of water for instance.
-To boost your yeast activity even more, you can consider making a stiff sourdough 
+To boost your yeast activity even more, you can consider making a stiff sourdough
 starter. The bacteria produces mostly acid. The more acidity
 is piled up, the less active your yeast is. The stiff sourdough starter
 enables you to start your dough's fermentation with stronger yeast activity