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Fix several typos

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2025-02-02 20:06:20 +00:00
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14
book/sourdough-starter/sourdough-starter-types.tex
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@@ -157,15 +157,15 @@ By introducing this layer of water, less oxygen is available throughout the
course of fermentation. This means that your starter will no longer be
producing acetic acid. The heterofermentative lactic acid bacteria will thrive
in this environment. This is a neat little trick to change your starter's
flavor profile from vinegary to lactic. Your starter is going to develop
dairy creamy notes. Interestingly, when changing the hydration again, your starter
flavor profile from vinegary to lactic. Your starter is going to develop dairy
creamy notes. Interestingly, when changing the hydration again, your starter
is going to maintain the liquid starter flavor profile, but then benefit again
from enhanced yeast activity. The liquid starter conversion is nonreversible.
from enhanced yeast activity. The liquid starter conversion is irreversible.
By changing to a liquid starter you will permanently select a subset of
microbes that work better in the more liquid environment. So even after going back to a regular
or stiff starter the subset of microbes created by the liquid conversion
will remain. For this reason, it is recommended to keep a backup of the starter
before the liquid starter conversion.
microbes that work better in the more liquid environment. So even after going
back to a regular or stiff starter the subset of microbes created by the
liquid conversion will remain. For this reason, it is recommended to keep a
backup of the starter before the liquid starter conversion.
To begin with the
conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and