From b6c75641bcef189641d9651b423261f1975d2caa Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Fri, 16 Dec 2022 14:23:42 +0100 Subject: [PATCH] Fix typo (#26) --- book/history/sourdough-history.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 18cfa82..17997f5 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -100,7 +100,7 @@ and the role of gluten. The disease isn't old, it has first been described in 250 AD \cite{coeliac+disease}. People would note how modern bread has much more gluten compared to ancient bread. The bread in ancient times probably was way flatter. -The grains over time have been bread more and more towards containing a higher +The grains over time have been bred more and more towards containing a higher amount of gluten. Gluten is a protein that gives modern bread its typical soft fluffy crumb structure. The gluten proteins bind together once activated with water.