From 3bd1e95843239eafea642dfe6253edb04b83bc78 Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:40:59 +0000 Subject: [PATCH 1/4] Remove duplicate section --- book/history/sourdough-history.tex | 11 ----------- 1 file changed, 11 deletions(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index e348bdb..89ff3b6 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -21,17 +21,6 @@ addition to our planet, so young that we made our first appearance on the evening of December~31. It seems that humans managed to arrive just in time to join the celebration at the end of the year. -The story of sourdough bread begins in ancient oceans. These oceans were the -birthplace of all Earth's life. To better envision the vast history of -our planet lets create a timeline of 1~year. On this scale, January~1 signifies Earth's -formation 4.54~billion years ago. Midnight on December~31 is our present. -Each day represents roughly 12~million years. This technique simplifies the -complexity of time but also renders the extraordinary expanse of our planet's -history into a more graspable frame. We humans are in fact a recent addition -to our planet, so young that we made appearance on the evening of December~31. -It seems that humans managed to arrive just in time to join -the celebration at year's end. - On March~25, the oceans birthed the first single-celled bacteria. In these waters, another single-celled life form, \emph{archaea}, also thrived. These organisms inhabit extreme environments, from boiling vents to icy waters. From 91dc63f02b6c950f9d1a10a748eb91bfeb4203d1 Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:41:35 +0000 Subject: [PATCH 2/4] Remove duplicate word --- book/history/sourdough-history.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 89ff3b6..55dfe3b 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -36,7 +36,7 @@ organisms inhabit extreme environments, from boiling vents to icy waters. \end{center} \end{figure} -Whoever comes first first, bacteria or archaea, remains debated. For three +Whoever comes first, bacteria or archaea, remains debated. For three months (or approximately 1.1~billion years), these life forms dominated the oceans. Then, on June~25 in an highly unlikely event, an archaeon consumed a bacterium. Instead of digesting it, they formed a symbiotic relationship. This led to the From 427ad656f3974f0264cf367d1a1fb2cd1c7ca799 Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:47:31 +0000 Subject: [PATCH 3/4] reunite can and not --- book/sourdough-starter/sourdough-starter-types.tex | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index e7d944d..835a975 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -191,12 +191,12 @@ and I~use \qty{50}{\gram} of starter, then I~would proceed and only use \qty{550 water. This type of starter is also an excellent mold combatant. As you are removing -oxygen from the equation, aerobic mold can not properly grow. If your starter +oxygen from the equation, aerobic mold cannot properly grow. If your starter has a mold problem then the liquid conversion could be the remedy. Take a piece of your starter where you suspect mold growth. Apply the conversion as mentioned before. The mold will likely sporulate as it runs out of food. With each new feeding you are reducing the mold spores. The spores can no -longer reactivate as they can not do so in the anaerobic conditions. +longer reactivate as they cannot do so in the anaerobic conditions. The liquid on top of your starter is an excellent resource that you could use to make sauces. If you feel you would like to add a little bit of acidity, From ed233e915be23c24a2e70878c4bb8b2852c0ca7a Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:49:09 +0000 Subject: [PATCH 4/4] to -> also --- book/wheat-sourdough/wheat-sourdough.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 5d8e737..55ab064 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -18,7 +18,7 @@ making this type of bread requires a lot more effort, patience, and technique than other types of bread. You have to perfectly balance the fermentation process. You cannot ferment for too short and also not for too long. The techniques you need to -learn to require a bit more skill. It took me several attempts +learn also require a bit more skill. It took me several attempts to get this right. One of the challenges I~faced was that I~had the wrong flour. I~didn't properly know how to use my oven. When should I~stop the fermentation? There is a lot of information