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Spelling/Instruction improvements (#77)

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Some more great feedback by Adam Carter that improves spelling and
clarifies some points. Thanks.
This commit is contained in:
Hendrik Kleinwaechter
2023-05-02 16:56:12 +02:00
committed by GitHub
parent ed71689d26
commit 653be70603
7 changed files with 78 additions and 71 deletions
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18
book/non-wheat-sourdough/non-wheat-sourdough.tex
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@@ -45,14 +45,14 @@ The following recipe will make you 2 loaves:
\item 20 g of salt (2 percent)
\end{itemize}
The sourdough starter can be in an active or inactive state. It could have
stayed at room temperature for a week with no feedings and it would
have been okay. It can come right out of the fridge and still it would
be no problem. The dough is very forgiving.
The sourdough starter can be in an active or inactive state. If it has been
at room temperature for a week with no feedings then it will be okay, or
if it has come right out of the fridge then still it will be no problem.
The dough is very forgiving.
If you follow the suggested dough from the recipe you are making a relatively
wet rye dough. It's so wet that it can only be made using a loaf pan. In case
you want to make freestanding rye bread, consider reducing the hydration
wet rye dough. It's so wet that it can only be made using a loaf pan. If
you want to make a freestanding rye bread, consider reducing the hydration
to around 60 percent.
\begin{figure}[!htb]
@@ -93,11 +93,11 @@ final flavor profile by much.
I recommend waiting until the dough has roughly increased by
50 percent in size. If you are daring, you can taste the dough
to get an idea of the acidity profile. The dough will likely
taste very sour. However, a lot of the acidity will evaporate
taste very sour. However, a lot of the acid will evaporate
during the baking process. So the final loaf will not be
as sour as the dough you are tasting.
Once you are happy with the acidification level, proceed to dividing
Once you are happy with the acidity level, proceed to dividing
and shaping your dough. Shaping might not be possible if you opt
for the wetter dough. If you made a drier dough, use as much
flour as needed to dry the dough a little bit and form a dough ball.
@@ -139,7 +139,7 @@ of using a loaf pan is to make sure that the center part of your
dough is properly cooked. For this reason, it is best to use a thermometer
and measure the internal temperature. The bread is
ready once the internal temperature reaches 92°C (197°F). I recommend
removing the bread from the loaf pan once you reach the desired
removing the bread from the loaf pan once it reaches the desired
temperature. Then you can continue baking the loaf without the pan and
steam. This way you achieve a great crust all around your
loaf. You can bake as long as you like until you have achieved