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Fix misspellings (#378)

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* Fix misspellings

* Revert to US English

* fix a word
This commit is contained in:
Viktor Szépe
2024-08-04 16:43:20 +02:00
committed by GitHub
parent 7c1feb3699
commit 792e1af0ef
8 changed files with 11 additions and 11 deletions
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2
book/basics/how-sourdough-works.tex
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@@ -19,7 +19,7 @@ learn more about the yeast and bacterial microorganisms involved.
To understand the many enzymatic reactions that take place when flour To understand the many enzymatic reactions that take place when flour
and water are mixed, we must first understand seeds and their role in 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, Seeds are the primary means by which many plants, including wheat,
reproduce. Each seed contains the embryo of another plant, and must reproduce. Each seed contains the embryo of another plant, and must

4
book/booklet.tex
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@@ -119,7 +119,7 @@ flattened out a lot.}%
\end{subfigure} \end{subfigure}
\begin{subfigure}{.475\linewidth} \begin{subfigure}{.475\linewidth}
\includegraphics[width=\linewidth]{step-1-flour-applied} \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" \end{subfigure}\hfill % <-- "\hfill"
\medskip % create some *vertical* separation between the graphs \medskip % create some *vertical* separation between the graphs
\begin{subfigure}{.475\linewidth} \begin{subfigure}{.475\linewidth}
@@ -140,7 +140,7 @@ flattened out a lot.}%
\includegraphics[width=\textwidth]{step-4-folding} \includegraphics[width=\textwidth]{step-4-folding}
\caption*{Step 4: The process of folding a batard. Note how the rectangle \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. 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*} \end{figure*}
\clearpage{} \clearpage{}

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book/figures/fig-life-planet-sourdough-timeline.tex
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@@ -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) -- (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,2.5); % Branch to first humans
\draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (11.75*\segmentwidth,3.0); % Branch to Jordan \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[line width=1pt] (12.0*\segmentwidth,2.99) -- (11.75*\segmentwidth,3.5); % Branch to Pasteur
% Draw months and month separators % Draw months and month separators

4
book/glossary/glossary.tex
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@@ -157,7 +157,7 @@ and pastries.
\item[Coil fold] A special stretch and folding technique. The coil fold is \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. 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. to the dough structure.
\item[Crumb] The inner texture of the bread, which is characterized by the size, \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 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 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}, 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. \item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases.
It's a primary food source for yeast during fermentation. It's a primary food source for yeast during fermentation.

4
book/mix-ins/mix-ins.tex
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@@ -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 Dried fruits such as: Cranberries, dates, raisins\dots{}
\item Olives \item Olives
\item Pickled pepperoni \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) dried ones in water)
\end{itemize} \end{itemize}
@@ -241,7 +241,7 @@ A few combinations where multiple mix-ins complement each other:
\item Cheddar and jalapeño \item Cheddar and jalapeño
\item Cocoa, cacao nibs, whole hazelnuts \item Cocoa, cacao nibs, whole hazelnuts
\item Cranberry and walnuts \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 \item Tomato juice instead of water with \qty{20}{\percent} rye flour
\end{itemize} \end{itemize}

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book/sourdough-starter/sourdough-starter.tex
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@@ -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 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 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 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 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, bacteria. Generally, the warmer it is the faster the fermentation process is,

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book/tables/table-baking-process-stages.tex
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@@ -7,7 +7,7 @@
100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ 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.\\ 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.\\ 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.\\ The dough starts browning.\\
170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule 170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
\end{tabular} \end{tabular}

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book/wheat-sourdough/wheat-sourdough.tex
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@@ -1669,7 +1669,7 @@ An additional trick that can help you to combine the benefits
of room temperature-proofing and easy cold-proofing scoring of room temperature-proofing and easy cold-proofing scoring
is to place your dough in the freezer for 30~minutes before baking. 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 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. while also lowering its viscosity, making scoring easier.
Another interesting trick is to bake your dough for 30 seconds without steam. Another interesting trick is to bake your dough for 30 seconds without steam.