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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/wheat-sourdough/wheat-sourdough.tex
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@@ -308,16 +308,16 @@ offers by simply letting your dough ferment for a longer period.
Slowing the fermentation process is easy. Use less
sourdough starter or ferment in a cooler environment.
There are two reasons for the slow fermentation advantages.
As explained earlier, both the protease enzyme and bacteria break down your
gluten network. So as fermentation progresses, your dough will automatically
become more extensible. This is because the rubber layers of your car tire
are slowly converted and eaten. Ultimately your car tire turns into a balloon
that can very easily be inflated. When waiting too long, the
balloon will burst. You will have no gluten left anymore, and your dough
becomes very sticky. Finding the sweet spot of enough rubber eating and not
too much is what the perfect wheat sourdough bread is about. But don't worry --- after reading
this chapter you will have the right tools at your disposal.
There are two reasons for the slow fermentation advantages. As explained
earlier, both the protease enzyme and bacteria break down your gluten network.
So as fermentation progresses, your dough will automatically become more
extensible. This is because the rubber layers of your car tire are slowly
converted and eaten. Ultimately your car tire turns into a balloon that can
very easily be inflated. When waiting too long, the balloon will burst. You
will have no gluten left anymore, and your dough becomes very sticky. Finding
the sweet spot of enough rubber eating and not too much is what the perfect
wheat sourdough bread is about. But don't worry---after reading this chapter
you will have the right tools at your disposal.
The advantages of slow fermentation can be nicely observed when experimenting
with a fast-fermenting yeast dough (\qty{1}{\percent} dry yeast based on flour). The