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Fix even more typos

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2025-02-02 21:10:24 +00:00
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book/basics/how-sourdough-works.tex
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@@ -177,13 +177,13 @@ gluten content, however, my bread always turned out great.
At the time, I~utilized an extended autolyse, which is just a fancy word for
mixing flour and water in advance and then letting the mixture sit. Most
recipes call for it as the process gives the dough an enzymatic head start, and
in general it's a great idea. However, as an equally effective alternative,
you could simply reduce the amount of leavening agent used --- in the case of
sourdough, this would be your starter. This would allow the same biochemical
reactions to occur at roughly the same rate without requiring you to mix your
dough several times. My whole-wheat game improved dramatically after I~stopped
autolysing my doughs.
recipes call for it as the process gives the dough an enzymatic head start,
and in general it's a great idea. However, as an equally effective
alternative, you could simply reduce the amount of leavening agent used---in
the case of sourdough, this would be your starter. This would allow the same
biochemical reactions to occur at roughly the same rate without requiring you
to mix your dough several times. My whole-wheat game improved dramatically
after I~stopped autolysing my doughs.
Now that I've had time to think about it, the result I~observed makes sense.
In nature, the outer parts of the seed come into contact with water first, and
@@ -214,14 +214,13 @@ tweak just by adjusting the speed of your dough's fermentation.
Yeasts are single-celled microorganisms belonging to the fungi kingdom. They
can reproduce through either budding or by building spores. The spores are
incredibly tiny and resistant to external factors. Scientists have found undamaged
spores that are hundreds of million years old. There are a wide variety of
species --- so far, about \num{1500}
have been identified. Unlike other members of the fungi kingdom such as mold,
yeasts do not ordinarily create a mycelium
network~\cite{molecular+mechanisms+yeast}.\footnote{For one interesting
exception, skip ahead to the end of this section on
page~\pageref{aggressive-yeast}.}
incredibly tiny and resistant to external factors. Scientists have found
undamaged spores that are hundreds of million years old. There are a wide
variety of species---so far, about \num{1500} have been identified. Unlike
other members of the fungi kingdom such as mold, yeasts do not ordinarily
create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For one
interesting exception, skip ahead to the end of this section on
page~\pageref{aggressive-yeast}.}
\begin{figure}[!htb]
\centering
@@ -369,14 +368,15 @@ Others have reported that bacteria feed on the byproducts of yeast and vice
versa. This makes sense, as nature generally does a superb job of composting
and breaking down biological matter~\cite{lactobacillus+sanfrancisco}.
I~have yet to find a proper source that clearly describes the symbiosis between
yeast and bacteria, but my current understanding is that they both coexist and
sometimes benefit each other, but not always. Yeast, for example, tolerate the
acidic environment created by the surrounding bacteria and are thus protected
from other pathogens. Meanwhile, however, other research demonstrates that both
types of microorganisms produce compounds that prevent the other from
metabolizing food --- an interesting observation, by the way, as it could help to
identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}.
I~have yet to find a proper source that clearly describes the symbiosis
between yeast and bacteria, but my current understanding is that they both
coexist and sometimes benefit each other, but not always. Yeast, for example,
tolerate the acidic environment created by the surrounding bacteria and are
thus protected from other pathogens. Meanwhile, however, other research
demonstrates that both types of microorganisms produce compounds that prevent
the other from metabolizing food---an interesting observation, by the way, as
it could help to identify additional antibiotics or
fungicides~\cite{mold+lactic+acid+bacteria}.
In the past, I've tried cultivating mushrooms and observed the mycelium
attempting to defend itself against the surrounding bacteria; both types of