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Text improvements
Adds some text improvements from the book review.
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@@ -46,7 +46,8 @@ seemingly
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healthy bread consisted of so many other things aside from flour and water.
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The black color was not coming from the flour, but from caramelized sugar.
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The packaging stated it was a sourdough bread, but then why was there additional yeast?
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I~thought that if it was really sourdough, it shouldn't require additional yeast, and I~soon
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I~thought that if it was really sourdough, it shouldn't require additional
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yeast. I~soon
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realized that something was wrong with the bread I~was buying.
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I~proceeded to check the other supermarket breads, only to discover that they, too,
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contained ingredients I'd never heard of. That was the day I~lost trust
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@@ -162,8 +163,8 @@ and more. It should provide a detailed understanding as to why certain steps are
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and how to adapt them when things go wrong while making bread.
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It is my desire for this knowledge to be accessible to everyone around the world, regardless
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of budget, and as such, I~do not want to charge for the book. That's why I've decided to make
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it open source and have asked the community to support my work financially via my ko-fi page
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\url{https://ko-fi.com/thebreadcode}. The community's feedback has been amazing so far, and
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it open source and have asked the community to support my work with
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donations. The community's feedback has been amazing so far, and
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I've already raised much more money than initially expected. The digital version of this book
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will always remain free. There is also a hardcover version of the book available for purchase.
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You can read more details here: \url{https://breadco.de/physical-book}
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