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Fix typo thanks apaulo13

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Hendrik Kleinwaechter
2023-01-01 12:12:23 +01:00
parent 4780cea878
commit afed3629ee
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book/baking/baking.tex
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@@ -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.