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Fix duplicate

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Hendrik Kleinwaechter
2024-01-09 20:50:36 +01:00
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commit c8810f96f7
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book/glossary/glossary.tex
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@@ -387,10 +387,6 @@ quality. The scalding technique can also enhance the overall flavor and aroma of
the bread, bringing out more pronounced grainy notes and reducing bitterness
sometimes found in certain whole grains.
\item[Scalding] A method where boiling water is poured over flour and then cooled
down to room temperature. This process gelatinizes the starches in the flour,
resulting in a dough that retains moisture better and has an improved shelf life.
\item[Scoring] Cutting the surface of the bread dough before it's baked. This
allows the dough to expand freely in the oven, preventing it from bursting in
unpredictable ways. It also provides a controlled aesthetic to the finished loaf.