From 5d42f86c667ed4c192b65ac531996566b0889b4c Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 29 Jun 2023 14:25:39 +0200 Subject: [PATCH] Spelling Fixes Thanks Roberto von Krammer for the feedback! --- book/wheat-sourdough/wheat-sourdough.tex | 10 +++++----- 1 file changed, 5 insertions(+), 5 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index d9c95bd..3d6b664 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -1016,7 +1016,7 @@ areas hold more gas and more acidity than others. Applying a stretch and fold will redistribute heat, gas, and acidity. Some bakers also refer to this process as crumb building. Careful folds ensure that your final dough's crumb is not overly wild featuring large cavities. If you notice overly -large areas in your final dough's crumb, then you might be able to fix that +large cavities in your final dough's crumb, then you might be able to fix that by applying more stretch and folds\footnote{In many cases these cavities can also happen when a dough does not ferment enough. The crumb is commonly called Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this @@ -1080,7 +1080,7 @@ in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}. its dough strength, a stretch and fold should be applied.} \end{figure} -Now the reasonable amount of stretch and folds you should do greatly depends on how much you +Now, the reasonable amount of stretch and folds you should do greatly depends on how much you kneaded initially and how extensible your dough is. A good recommendation is to observe your dough in your bulk container. Once you see that the dough flattens out quite a lot and spreads towards the edges of your bulk container, @@ -1120,7 +1120,7 @@ dough from sticking too much to your tools. \begin{figure}[!htb] \includegraphics[width=\textwidth]{divide-preshape} - \caption{The steps of dividing and pre0shaping your dough.} + \caption{The steps of dividing and preshaping your dough.} \end{figure} I~sometimes like to draw small lines with the dough scraper's edge @@ -1194,8 +1194,8 @@ allow it to relax. Without a resting period, you wouldn't be able to shape your dough into, for instance, a baguette-like structure. The dough would resist each movement always springing back into the previous shape. You -might have noticed this before when making pizza dough. If you -don't wait long enough after balling the pizzas it's impossible +might have noticed this before, when making pizza dough. If you +don't wait long enough after balling the pizzas, it's impossible to stretch the pizza. By waiting a few more minutes, stretching becomes a lot easier. The dough will not resist being transformed into the final shape that you like.