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Fixed duplicate word and spaces (#86)

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* Fixed duplicate spaces

* fixed duplicate there
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Niklas Baumgart
2023-05-19 10:48:40 +02:00
committed by GitHub
parent cfdbda772a
commit a7a069a688
6 changed files with 13 additions and 13 deletions
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8
book/sourdough-starter/sourdough-starter.tex
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@@ -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).