From bbeef2d10f60a5883bdb554eb8c797633be95460 Mon Sep 17 00:00:00 2001 From: Steve Nicholson Date: Fri, 10 Jan 2025 05:47:50 -0800 Subject: [PATCH] Fix typos MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit puré -> purée Reference: https://www.merriam-webster.com/dictionary/puree Typo --- book/mix-ins/mix-ins.tex | 8 ++++---- book/storing-bread/storing-bread.tex | 4 ++-- book/wheat-sourdough/wheat-sourdough.tex | 10 +++++----- 3 files changed, 11 insertions(+), 11 deletions(-) diff --git a/book/mix-ins/mix-ins.tex b/book/mix-ins/mix-ins.tex index c04bdbd..29308ca 100644 --- a/book/mix-ins/mix-ins.tex +++ b/book/mix-ins/mix-ins.tex @@ -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} diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 7c2569f..590d13d 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -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}. \ No newline at end of file +response by almost 40\%~\cite{freezing+toasting+bread}. diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 8a90093..3fc35f7 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -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.