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Fix typos

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puré -> purée

Reference: https://www.merriam-webster.com/dictionary/puree

Typo
This commit is contained in:
Steve Nicholson
2025-01-10 05:47:50 -08:00
committed by Ced
parent d6c862eea4
commit bbeef2d10f
3 changed files with 11 additions and 11 deletions
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8
book/mix-ins/mix-ins.tex
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@@ -26,10 +26,10 @@ to express yourself.
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{pumpkin-on-flour}
\caption[Pumpkin puré]{A common mix-in technique is to replace some of
the dough's water with another liquid. In this case, puréd pumpkin replaced
some of the water. When adding puré to the dough only slowly add
additional water as the puré slowly releases additional water to the
\caption[Pumpkin purée]{A common mix-in technique is to replace some of
the dough's water with another liquid. In this case, puréed pumpkin replaced
some of the water. When adding purée to the dough only slowly add
additional water as the purée slowly releases additional water to the
dough.}%
\end{figure}

4
book/storing-bread/storing-bread.tex
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@@ -7,7 +7,7 @@ later time.
\end{quoting}
A summary can be found in Table~\ref{table:bread-storage}, with details and
explanation in th rest of this chapter.
explanation in the rest of this chapter.
\begin{table}[!htb]
\centering
\input{tables/table-storing-bread-overview.tex}
@@ -120,4 +120,4 @@ A 2008 study hints that there might be some health
benefits to freezing and toasting your bread. By doing so
the starch molecules could become more resistant to digestion
and thus lower your body's blood sugar
response by almost 40\%~\cite{freezing+toasting+bread}.
response by almost 40\%~\cite{freezing+toasting+bread}.

10
book/wheat-sourdough/wheat-sourdough.tex
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@@ -405,7 +405,7 @@ your dough. The warmer the temperature, the faster the process; the colder, the
slower the process.
While food is available, the microorganisms will reproduce and increase in
quantity. The process is a self-limiting: it stops when there is no
quantity. The process is self-limiting: it stops when there is no
more food available. This can be compared to wine making where
the yeast ultimately sporulates and dies as ethanol levels increase. The ethanol creates an
environment that makes it impossible for other
@@ -448,7 +448,7 @@ explained earlier, your
bread dough is essentially a gigantic starter. The low inoculation rate allows
the starter to regrow inside your main dough into a desirable balance.
Furthermore, the enzymes have enough time to break down the flour. This also
allows me to skip the so-called autolysis step completely (more in the next chapter).
allows me to skip the so-called autolysis step completely (more in the next section).
This greatly simplifies the whole process.
\section{Autolysis}%
@@ -465,7 +465,7 @@ The overall time that flour and water are in contact is extended. Thus you get t
beneficial enzymatic reactions that improve the taste and characteristics of the
dough. I~do not recommend autolysis as it adds an unnecessary step to the
process. Instead, I~recommend the fermentolysis technique which will be covered in the
next chapter of this book.
next section of this book.
The effects of autolysis are very interesting. Try to mix just flour and
water and let that sit for a day. During the day, check the consistency of
@@ -1563,7 +1563,7 @@ A reliable way to ensure consistent proofing is to opt for using a pH
meter. By checking the amount of piled-up acidity you can ensure
each of your doughs has the right amount of acidity. Opt for an iterative
approach and check the pH for multiple proofing times. Find the pH
the value that creates the best bread for you. Once you have identified
value that creates the best bread for you. Once you have identified
your perfect pH value you can resort to that number on all following
doughs. See Table~\ref{table:sample-ph-values} for some sample pH values
to follow.
@@ -1610,7 +1610,7 @@ banneton should now be facing you.
\label{fig:artistic-scoring}
\end{figure}
The scoring cut for done at a \ang{45}~angle relative to the dough's
The scoring cut is done at a \ang{45}~angle relative to the dough's
surface slightly off the dough's center. With the \ang{45}~angle cut
the overlaying side will rise more in the oven than the other side.
This way you will achieve a so-called \emph{ear} on the final bread.