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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/sourdough-starter/sourdough-starter.tex
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@@ -210,15 +210,13 @@ to smell the dough. Look for bubbles in the dough. Your dough
might already have increased in size a little bit. Whatever
you see and notice is a sign of the first battle.
Some microbes
have already been outperformed. Others have won the first battle.
After around 24~hours most of the starch has been broken down
and your microbes are hungry for additional sugars. With a spoon
take around \qty{10}{\gram} from the previous day's mixture and place
it in a new container. Again --- you could also simply eye ball
all the quantities. It does not matter that much. Mix the \qty{10}{\gram}
from the previous day with another \qty{50}{\gram} of flour
and \qty{50}{\gram} of water.
Some microbes have already been outperformed. Others have won the first
battle. After around \qty{24}{hours} most of the starch has been broken down
and your microbes are hungry for additional sugars. With a spoon take around
\qty{10}{\gram} from the previous day's mixture and place it in a new
container. Again---you could also simply eye ball all the quantities. It does
not matter that much. Mix the \qty{10}{\gram} from the previous day with
another \qty{50}{\gram} of flour and \qty{50}{\gram} of water.
Note the ratio of 1:5. I~very often use
1~part of old culture with 5~parts of flour and 5~parts of water.