From 84f61b2b6a35f6f2df1d641e8ac3e6526dfbf037 Mon Sep 17 00:00:00 2001 From: Kian-Meng Ang Date: Sun, 21 May 2023 05:17:27 +0800 Subject: [PATCH] Fix typo, strucuture -> structure (#92) Found via `typos --format brief` --- book/wheat-sourdough/wheat-sourdough.tex | 6 +++--- 1 file changed, 3 insertions(+), 3 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 26bac19..906b8e4 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -999,8 +999,8 @@ large areas in your final dough's crumb, then you might be able to fix that by applying more stretch and folds.\footnote{In many cases these cavities can also happen when a dough does not ferment enough. The crumb is commonly called Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this -book to learn more about it.} Please refer to section \ref{section:debugging-crumb-strucuture} -"\nameref{section:debugging-crumb-strucuture}" for more information on reading +book to learn more about it.} Please refer to section \ref{section:debugging-crumb-structure} +"\nameref{section:debugging-crumb-structure}" for more information on reading your crumb. \begin{figure}[!htb] @@ -1324,7 +1324,7 @@ and the dough won't be able to hold its shape. In this case, the best option is to use a loaf pan to bake your bread. The final bread will taste amazing but not offer the same texture a freestanding bread would offer. Please refer to -section \ref{section:debugging-crumb-strucuture} for more +section \ref{section:debugging-crumb-structure} for more details on how to properly read your dough's crumb structure. \subsection[Sealing]{Sealing the edges}