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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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2
book/baking/baking.tex
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@@ -188,7 +188,7 @@ next to your main dough.
I have been using a Dutch oven myself for a long time. They I have been using a Dutch oven myself for a long time. They
have issues though. They are relatively heavy. It is dangerous have issues though. They are relatively heavy. It is dangerous
to operate hot cast iron ovens. Especially when working with steam, 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 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 of cast iron you have to season it from time to time. This takes
time. time.

2
book/bread-types/bread-types.tex
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@@ -188,7 +188,7 @@ using warm water.
\includegraphics[width=1.0\textwidth]{flat-bread-wheat} \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
\centering \centering
\caption{A flatbread made with purely wheat flour. The dough is drier \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 to mix. As wheat contains more gluten, the dough puffs up during
the baking process} the baking process}
\end{figure} \end{figure}

2
book/intro/preface.tex
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@@ -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 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 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 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 Why is steaming the dough during baking important? Do I really need to
get myself an expensive Dutch oven to bake bread? get myself an expensive Dutch oven to bake bread?

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 own sourdough starter. Before doing so you will
quickly learn about baker's math. Don't worry, quickly learn about baker's math. Don't worry,
it's a very simple way how to write a recipe which 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. of it you will want to write every recipe this way.
You will learn to understand the signs to determine 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. also learn how to prepare your starter for long-term storage.
\section{Baker's math} \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 for bakers, the quantity of each ingredient
is calculated as a percentage based on how much flour you have. is calculated as a percentage based on how much flour you have.
Let me demonstrate this with a small example from 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. have around 1 kilogram of flour.
Your default recipe calls for around 600 grams of water. Your default recipe calls for around 600 grams of water.
That would be a typical pizza dough, not too dry but 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} \end{figure}
Note how each of the ingredients is calculated as a percentage 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 amount of flour that you have at hand. In this case that's 1000 grams
(1 kilogram). (1 kilogram).

2
book/troubleshooting/misc.tex
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@@ -586,7 +586,7 @@ fermentation in your starter. This way your starter
tends to produce more lactic acid rather than acetic tends to produce more lactic acid rather than acetic
acid. Lactic acid is perceived as milder and more acid. Lactic acid is perceived as milder and more
yogurty. Acetic acid can sometimes taste quite 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 dark rye bread but not so much when making a fluffy
ciabatta-style loaf. ciabatta-style loaf.

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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 In many cases the information was wrong; in other cases, I
found another valuable puzzle piece. Aggregating all this found another valuable puzzle piece. Aggregating all this
information was one of my main motivations to start The Bread Code. 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 you can blindly follow. You will always have to adapt the recipe
to your locally available tools and environment. 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 as low as 1 percent starter. This way the microorganisms have
more room to balance out while fermenting the dough. If my sourdough 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 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 I lower the starter amount even further. I would opt for the
previously mentioned 1 percent starter. If the food is very scarce, previously mentioned 1 percent starter. If the food is very scarce,
your microorganisms will sporulate. They need to regrow again 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 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. In comparison, a very stiff (low hydration) dough will maintain its
shape for a longer period. To visualize this, think of your extensible 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. 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. 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, 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 gluten network. So as fermentation progresses, your dough will automatically
become more extensible. This is because the rubber layers of your car tire 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 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 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 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 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 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 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 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° 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 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 and repeat the fold one last time. By doing so you have applied 4 folds in total. Your