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Fix typo, strucuture -> structure (#92)

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Found via `typos --format brief`
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Kian-Meng Ang
2023-05-21 05:17:27 +08:00
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parent d2af29b09b
commit 84f61b2b6a
1 changed files with 3 additions and 3 deletions
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -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 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 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 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} book to learn more about it.} Please refer to section \ref{section:debugging-crumb-structure}
"\nameref{section:debugging-crumb-strucuture}" for more information on reading "\nameref{section:debugging-crumb-structure}" for more information on reading
your crumb. your crumb.
\begin{figure}[!htb] \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 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 final bread will taste amazing but not offer the same texture
a freestanding bread would offer. Please refer to 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. details on how to properly read your dough's crumb structure.
\subsection[Sealing]{Sealing the edges} \subsection[Sealing]{Sealing the edges}