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Fix comma, see comment #73

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Hendrik Kleinwaechter
2023-04-17 10:17:44 +02:00
parent 0cac64b681
commit b51bb19e43
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book/baking/baking.tex
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@@ -71,7 +71,7 @@ full acidity? What if you were to just completely get rid of the acetic
acid? How would the taste change?
As the temperature increases
the crust thickens. The Maillard reaction kicks, in further deforming
the crust thickens. The Maillard reaction kicks in, further deforming
proteins and starches. The outside of your dough starts to become
browner and crisper. This process begins at around 140°C (284°F)