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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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10
book/wheat-sourdough/wheat-sourdough.tex
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@@ -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