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Adds some text improvements from the book review.
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Hendrik Kleinwaechter
2024-01-10 14:04:24 +01:00
parent 8e604075ae
commit 5eea8b8bf8
13 changed files with 73 additions and 70 deletions
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book/basics/how-sourdough-works.tex
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@@ -334,7 +334,7 @@ so that they could penetrate the tissue of the plants.
\section{Bacteria}
The other most dominant microbial antagonists in your sourdough are bacteria.
In fact, they are so dominant that they outnumber the yeast in your dough
In fact, they are so dominant that they outnumber the yeast in your dough
100~to~1. Whereas yeast provides leavening power, bacteria create the distinct
flavours for which sourdough has been named. These are due to the acidic
byproducts that result from bacterial feeding. As a bonus, these acids