From 792e1af0ef1727f75e3a093fba336a3cae006c17 Mon Sep 17 00:00:00 2001 From: =?UTF-8?q?Viktor=20Sz=C3=A9pe?= Date: Sun, 4 Aug 2024 16:43:20 +0200 Subject: [PATCH] Fix misspellings (#378) * Fix misspellings * Revert to US English * fix a word --- book/basics/how-sourdough-works.tex | 2 +- book/booklet.tex | 4 ++-- book/figures/fig-life-planet-sourdough-timeline.tex | 2 +- book/glossary/glossary.tex | 4 ++-- book/mix-ins/mix-ins.tex | 4 ++-- book/sourdough-starter/sourdough-starter.tex | 2 +- book/tables/table-baking-process-stages.tex | 2 +- book/wheat-sourdough/wheat-sourdough.tex | 2 +- 8 files changed, 11 insertions(+), 11 deletions(-) diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index ed42f31..9692f29 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -19,7 +19,7 @@ learn more about the yeast and bacterial microorganisms involved. To understand the many enzymatic reactions that take place when flour and water are mixed, we must first understand seeds and their role in -the lifecycle of wheat and other grains. +the life cycle of wheat and other grains. Seeds are the primary means by which many plants, including wheat, reproduce. Each seed contains the embryo of another plant, and must diff --git a/book/booklet.tex b/book/booklet.tex index cf03da2..e6c8f00 100644 --- a/book/booklet.tex +++ b/book/booklet.tex @@ -119,7 +119,7 @@ flattened out a lot.}% \end{subfigure} \begin{subfigure}{.475\linewidth} \includegraphics[width=\linewidth]{step-1-flour-applied} - \caption*{Step 1: Apply flpour to the dough's surface.}% + \caption*{Step 1: Apply flour to the dough's surface.}% \end{subfigure}\hfill % <-- "\hfill" \medskip % create some *vertical* separation between the graphs \begin{subfigure}{.475\linewidth} @@ -140,7 +140,7 @@ flattened out a lot.}% \includegraphics[width=\textwidth]{step-4-folding} \caption*{Step 4: The process of folding a batard. Note how the rectangle is first glued together and then rolled inwards to create a dough roll. - Utimately the edges are sealed to create a more uniform dough.}% + Ultimately the edges are sealed to create a more uniform dough.}% \end{figure*} \clearpage{} diff --git a/book/figures/fig-life-planet-sourdough-timeline.tex b/book/figures/fig-life-planet-sourdough-timeline.tex index afcd878..0d6fd19 100644 --- a/book/figures/fig-life-planet-sourdough-timeline.tex +++ b/book/figures/fig-life-planet-sourdough-timeline.tex @@ -33,7 +33,7 @@ \draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (12.0*\segmentwidth,0.2); % Main branch \draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (11.75*\segmentwidth,2.5); % Branch to first humans \draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (11.75*\segmentwidth,3.0); % Branch to Jordan - % Move pasteur down a bit so the lines look like they cross + % Move Pasteur down a bit so the lines look like they cross \draw[line width=1pt] (12.0*\segmentwidth,2.99) -- (11.75*\segmentwidth,3.5); % Branch to Pasteur % Draw months and month separators diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index 876b9ed..ca0a154 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -157,7 +157,7 @@ and pastries. \item[Coil fold] A special stretch and folding technique. The coil fold is very gentle on the dough and is thus excellent throughout the bulk fermentation. -By applying the coil fold the dough strength is improved by minimising damage +By applying the coil fold the dough strength is improved by minimizing damage to the dough structure. \item[Crumb] The inner texture of the bread, which is characterized by the size, @@ -285,7 +285,7 @@ depending on the initial reactants and cooking conditions can produce a wide var of end products with different tastes and aromas. Maillard reactions occur readily above \SI{150}{\celsius}, although will still occur much more slowly below that temperature. Optimal reaction rate occurs between \pHvalue{6.0} to \pHvalue{8.0}, -although it favours alkaline conditions. +although it favors alkaline conditions. \item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases. It's a primary food source for yeast during fermentation. diff --git a/book/mix-ins/mix-ins.tex b/book/mix-ins/mix-ins.tex index 5a574fe..0c99e67 100644 --- a/book/mix-ins/mix-ins.tex +++ b/book/mix-ins/mix-ins.tex @@ -228,7 +228,7 @@ can often be complemented by some flavor or flour mix-in. \item Dried fruits such as: Cranberries, dates, raisins\dots{} \item Olives \item Pickled pepperoni - \item Sundried tomatoes (squeeze out the oil if using pickled ones, or soak + \item Sun-dried tomatoes (squeeze out the oil if using pickled ones, or soak dried ones in water) \end{itemize} @@ -241,7 +241,7 @@ A few combinations where multiple mix-ins complement each other: \item Cheddar and jalapeño \item Cocoa, cacao nibs, whole hazelnuts \item Cranberry and walnuts - \item Semolina, Mediterranean herbs, olives, sundried tomatoes + \item Semolina, Mediterranean herbs, olives, sun-dried tomatoes \item Tomato juice instead of water with \qty{20}{\percent} rye flour \end{itemize} diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 4a0191c..e5b8394 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -427,7 +427,7 @@ of water. This extra layer of water provides good protection from the top part drying out. As mold is aerobic it can not grow efficiently under water~\cite{mold+anaerobic}. Before using the starter again simply either stir the liquid into the dough or drain it. If you drain the liquid you can use it -to make a lacto fermented hot sauce for instance. +to make a lacto-fermented hot sauce for instance. The colder it is the longer you preserve a good balance of yeast and bacteria. Generally, the warmer it is the faster the fermentation process is, diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex index d17d6f0..ad95bb6 100644 --- a/book/tables/table-baking-process-stages.tex +++ b/book/tables/table-baking-process-stages.tex @@ -7,7 +7,7 @@ 100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ 118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\ 122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ -140 / 284 & Maillard reaction & The maillard reaction starts to deform starches and proteins. +140 / 284 & Maillard reaction & The Maillard reaction starts to deform starches and proteins. The dough starts browning.\\ 170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule \end{tabular} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 682a4ae..4473adc 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -1669,7 +1669,7 @@ An additional trick that can help you to combine the benefits of room temperature-proofing and easy cold-proofing scoring is to place your dough in the freezer for 30~minutes before baking. Once you notice your dough is almost done proofing, move it to the -freezer. The freezer will dry out the doughs's surface even further +freezer. The freezer will dry out the dough's surface even further while also lowering its viscosity, making scoring easier. Another interesting trick is to bake your dough for 30 seconds without steam.