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Rephrase pumpkin puree water release warning

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2025-01-11 10:01:21 +00:00
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book/mix-ins/mix-ins.tex
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@@ -26,11 +26,11 @@ to express yourself.
\begin{figure}[htb!]
\centering
\includegraphics[width=\textwidth]{pumpkin-on-flour}
\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.}%
\caption[Pumpkin purée]{A popular method is to substitute part of the
dough's water with another liquid, such as puréed pumpkin. When
incorporating the purée, add any extra water gradually, as the purée
will release its own liquid into the dough over time.}%
\label{fig:pumpkin-on-flour}
\end{figure}
One approach to categorizing the mixins is to look at their respective shape.