From b725aed5931452f70978cf53b2de0e031d5755d7 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 11 Aug 2022 10:24:45 +0100 Subject: [PATCH] Small typo fix --- book/sourdough-starter/sourdough-starter.tex | 5 ++++- 1 file changed, 4 insertions(+), 1 deletion(-) diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 61cb479..a2a8e02 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -391,7 +391,10 @@ to make a lacto fermented hot sauce for instance. The colder it is the longer you preserve a good balance of yeast and bacteria. Generally the warmer it is the faster the fermentation process is. The colder the slower the whole process becomes. -Below 4°C the starter fermentation comes to a complete halt. +Below 4°C the starter fermentation almost completely stops. The +fermentation speed at low temperatures depends on the +strains of wild yeast and bacteria +that you have cultivated. \textbf{I would like to take a several months break:}