From a7a069a688c86d9c33c8fa5de4394fd4410f7460 Mon Sep 17 00:00:00 2001 From: Niklas Baumgart <66303389+BaumgartNiklas@users.noreply.github.com> Date: Fri, 19 May 2023 10:48:40 +0200 Subject: [PATCH] Fixed duplicate word and spaces (#86) * Fixed duplicate spaces * fixed duplicate there --- book/baking/baking.tex | 2 +- book/bread-types/bread-types.tex | 2 +- book/intro/preface.tex | 2 +- book/sourdough-starter/sourdough-starter.tex | 8 ++++---- book/troubleshooting/misc.tex | 2 +- book/wheat-sourdough/wheat-sourdough.tex | 10 +++++----- 6 files changed, 13 insertions(+), 13 deletions(-) diff --git a/book/baking/baking.tex b/book/baking/baking.tex index fcefd09..fd7f2b7 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -188,7 +188,7 @@ next to your main dough. I have been using a Dutch oven myself for a long time. They have issues though. They are relatively heavy. It is dangerous to operate hot cast iron ovens. Especially when working with steam, -you have to be very careful. Furthermore, +you have to be very careful. Furthermore, they are expensive to buy. If your Dutch oven is made out of cast iron you have to season it from time to time. This takes time. diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index 0167d89..d6f34fd 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -188,7 +188,7 @@ using warm water. \includegraphics[width=1.0\textwidth]{flat-bread-wheat} \centering \caption{A flatbread made with purely wheat flour. The dough is drier - at around 60 percent hydration. The drier dough is a little harder + at around 60 percent hydration. The drier dough is a little harder to mix. As wheat contains more gluten, the dough puffs up during the baking process} \end{figure} diff --git a/book/intro/preface.tex b/book/intro/preface.tex index 0b0ec3d..7fc601a 100644 --- a/book/intro/preface.tex +++ b/book/intro/preface.tex @@ -84,7 +84,7 @@ to do my own deep dive to understand what was going on. Much to my surprise, how none of the recipes I'd encountered would tell me {\it why} I should use amount X of water and amount Y of flour, or {\it why} exactly I should use fresh yeast over dry yeast. Why should I slap my dough while kneading it on the counter? Why is a standmixer -better than kneading by hand? Why should I let the dough sit for this long? +better than kneading by hand? Why should I let the dough sit for this long? Why is steaming the dough during baking important? Do I really need to get myself an expensive Dutch oven to bake bread? diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 6a4cd71..dd130ea 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -2,10 +2,10 @@ In this chapter you will learn how to make your own sourdough starter. Before doing so you will quickly learn about baker's math. Don't worry, it's a very simple way how to write a recipe which -is cleaner and more scalable. Once you get the hang +is cleaner and more scalable. Once you get the hang of it you will want to write every recipe this way. You will learn to understand the signs to determine -your starter's readiness. Furthermore you will +your starter's readiness. Furthermore you will also learn how to prepare your starter for long-term storage. \section{Baker's math} @@ -18,7 +18,7 @@ loaves or buns you can make. To make it easy for bakers, the quantity of each ingredient is calculated as a percentage based on how much flour you have. Let me demonstrate this with a small example from -a pizzeria. In the morning you check and you realize you +a pizzeria. In the morning you check and you realize you have around 1 kilogram of flour. Your default recipe calls for around 600 grams of water. That would be a typical pizza dough, not too dry but @@ -40,7 +40,7 @@ math and then adjust it for the 1.4 kilogram flour quantity. \end{figure} Note how each of the ingredients is calculated as a percentage -based on the flour. The 100 percent is the baseline and represents the absolute +based on the flour. The 100 percent is the baseline and represents the absolute amount of flour that you have at hand. In this case that's 1000 grams (1 kilogram). diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index f2b2c04..489b3f7 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -586,7 +586,7 @@ fermentation in your starter. This way your starter tends to produce more lactic acid rather than acetic acid. Lactic acid is perceived as milder and more yogurty. Acetic acid can sometimes taste quite -pungent. Acetic acid can be perfect when making +pungent. Acetic acid can be perfect when making dark rye bread but not so much when making a fluffy ciabatta-style loaf. diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 3be0443..26bac19 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -24,7 +24,7 @@ out there. I dug through most of it and have tried almost everything. In many cases the information was wrong; in other cases, I found another valuable puzzle piece. Aggregating all this information was one of my main motivations to start The Bread Code. -My key learning was that there there is no recipe that +My key learning was that there is no recipe that you can blindly follow. You will always have to adapt the recipe to your locally available tools and environment. @@ -151,7 +151,7 @@ regrows inside of your main dough. While I would normally use as low as 1 percent starter. This way the microorganisms have more room to balance out while fermenting the dough. If my sourdough starter has not been fed in a day, I might use 5 percent of sourdough -to make a dough. If I push this to 2 days without feedings, +to make a dough. If I push this to 2 days without feedings, I lower the starter amount even further. I would opt for the previously mentioned 1 percent starter. If the food is very scarce, your microorganisms will sporulate. They need to regrow again @@ -245,7 +245,7 @@ is the dough's improved extensibility. The wetter the dough, the easier it is for the dough to be stretched. When you pull it, the dough will hold its shape. In comparison, a very stiff (low hydration) dough will maintain its shape for a longer period. To visualize this, think of your extensible -dough as a balloon. The stiff dough is like a car tire. +dough as a balloon. The stiff dough is like a car tire. The yeast has a much harder time inflating the car tire compared to the balloon. That’s because the rubber of the car tire is much less extensible. It requires much more force to inflate the tire. For this reason, @@ -302,7 +302,7 @@ As explained earlier, both the protease enzyme and bacteria break down your gluten network. So as fermentation progresses, your dough will automatically become more extensible. This is because the rubber layers of your car tire are slowly converted and eaten. Ultimately your car tire turns into a balloon -that can very easily be inflated. When waiting too long, the +that can very easily be inflated. When waiting too long, the balloon will burst. You will have no gluten left anymore, and your dough becomes very sticky. Finding the sweet spot of enough rubber eating and not too much is what the perfect wheat sourdough bread is about. But don't worry--after reading @@ -1033,7 +1033,7 @@ two hands placed in the center upwards. Make a fold in the center of the dough. The upper smooth side needs to be placed on the bottom of the container. By doing so, you will be gluing together the two sticky bottom sides. The top smooth side should not be sticky in your hands, while the bottom rough surface should tend -to stick to your hands. Rotate the container +to stick to your hands. Rotate the container and repeat the same thing from the other side. Rotate the container 90° clockwise and then repeat the process once again. Rotate the container another 180° clockwise and repeat the fold one last time. By doing so you have applied 4 folds in total. Your