From c99efe6f205fc9420d039e60b28832b79d321149 Mon Sep 17 00:00:00 2001 From: Ced Date: Sat, 11 Jan 2025 10:01:21 +0000 Subject: [PATCH] Rephrase pumpkin puree water release warning --- book/mix-ins/mix-ins.tex | 10 +++++----- 1 file changed, 5 insertions(+), 5 deletions(-) diff --git a/book/mix-ins/mix-ins.tex b/book/mix-ins/mix-ins.tex index 29308ca..d35ab00 100644 --- a/book/mix-ins/mix-ins.tex +++ b/book/mix-ins/mix-ins.tex @@ -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.