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Remove superflous equal sign (#126)

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and traling spaces while at it
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cedounet
2023-06-27 10:22:25 +01:00
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parent 123ec73cea
commit 5731a49828
1 changed files with 2 additions and 2 deletions
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book/troubleshooting/crumb-structures/crumb-structures.tex
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@@ -14,7 +14,7 @@ that you can use to debug your baking process.
\label{fig:crumb-structures-book} \label{fig:crumb-structures-book}
\end{figure} \end{figure}
\subsection{Perfect fermentation}= \subsection{Perfect fermentation}
\begin{figure} \begin{figure}
\includegraphics[width=\textwidth]{open-crumb} \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, 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, 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. 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 starter. The bacteria produces mostly acid. The more acidity
is piled up, the less active your yeast is. The stiff sourdough starter 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 enables you to start your dough's fermentation with stronger yeast activity