From afed3629eed51b52a97539762eec62c60a943705 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Sun, 1 Jan 2023 12:12:23 +0100 Subject: [PATCH] Fix typo thanks apaulo13 --- book/baking/baking.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/baking/baking.tex b/book/baking/baking.tex index 9f796f4..2c6c2ee 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -9,7 +9,7 @@ home oven though. As the dough heats up the the water and acids in your dough start to evaporate. When baking a gluten based dough the bubbles in your dough start to expand. -Your dough starts ro vertically rise. This is called oven spring. +Your dough starts to vertically rise. This is called oven spring. Your bread starts to build a crust of gel like consistency. The crust is still extensible and can be stretched.