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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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book/troubleshooting/misc.tex
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@@ -96,7 +96,7 @@ to have less bacterial fermentation, resulting
in a stronger gluten network toward the end
of the fermentation \cite{stiff+starter}. Please
also refer to the section ~\ref{sec:overfermented-dough} where
I explained more about over-fermented doughs. You can also
I explained more about overfermented doughs. You can also
refer to section ~\ref{section:stiff-starter} with more details on
making a stiff sourdough starter.
@@ -291,7 +291,7 @@ of baking, your dough is going to increase in size and inflate again.
If your dough however flattens out completely, it's a sign that
you have fermented your dough for too long. Please refer to ~\ref{sec:overfermented-dough}
where I explain about over-fermented doughs. Your bacteria
where I explain about overfermented doughs. Your bacteria
has consumed most of your gluten network. That's why your
dough fully collapses and stays flat during the bake. The
\ch{CO2} and evaporating water will diffuse out of the dough.
@@ -315,7 +315,7 @@ Similarly to a dough flattening out after removing it from the banneton,
a flattened dough after shaping is also a possible sign of over-fermentation.
When you try to shape the dough, can you easily tear pieces from the dough?
If yes, you have definitely over-fermented your dough. If not, it might just
If yes, you have definitely overfermented your dough. If not, it might just
be a sign that you have not created enough dough strength for your dough.
A ciabatta, for instance, is a dough that tends to flatten out a bit after shaping.