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Improve wording on aliquot

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Hendrik Kleinwaechter
2023-08-09 12:22:12 +01:00
parent 5f233a786d
commit ca5198f36e
2 changed files with 4 additions and 4 deletions
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book/figures/fig-kneading-process.tex
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@@ -16,7 +16,7 @@
\path [line] (add_water) -- (knead1); \path [line] (add_water) -- (knead1);
\node [block, below of=add_water, node distance=4cm] (wait3) {\footnotesize Wait 15~minutes}; \node [block, below of=add_water, node distance=4cm] (wait3) {\footnotesize Wait 15~minutes};
\path [line] (add_water) -- (wait3); \path [line] (add_water) -- (wait3);
\node [decision, right of=wait3, node distance=4.5cm] (dough_sample) {\footnotesize Aliquot jar?}; \node [decision, right of=wait3, node distance=4.5cm] (dough_sample) {\footnotesize Aliquot sample?};
\path [line] (wait3) -- (dough_sample); \path [line] (wait3) -- (dough_sample);
\path [line] (more_water) -- node{no} (dough_sample); \path [line] (more_water) -- node{no} (dough_sample);
\node [block, right of=dough_sample, node distance=4.5cm] (dough_ball) {\footnotesize Make round dough ball}; \node [block, right of=dough_sample, node distance=4.5cm] (dough_ball) {\footnotesize Make round dough ball};

6
book/wheat-sourdough/wheat-sourdough.tex
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@@ -784,7 +784,7 @@ The aliquot is a sample that you extract from your dough. The
sample is extracted after creating the initial dough strength. sample is extracted after creating the initial dough strength.
You monitor the aliquot's size increase to judge the You monitor the aliquot's size increase to judge the
level of fermentation of your main dough. The aliquot level of fermentation of your main dough. The aliquot
jar is extracted after creating dough strength. As your sample is extracted after creating dough strength. As your
dough ferments, so does the content of your aliquot jar. The moment your dough ferments, so does the content of your aliquot jar. The moment your
sample reached a certain size, your main dough is ready sample reached a certain size, your main dough is ready
to be shaped and proofed. The size increase you should to be shaped and proofed. The size increase you should
@@ -819,7 +819,7 @@ dough exactly on point.
It took 10~hours for the dough to reach a \qty{50}{\percent} size increase.} It took 10~hours for the dough to reach a \qty{50}{\percent} size increase.}
\end{figure} \end{figure}
While the aliquot jar has enabled me to consistently bake While the aliquot sample has enabled me to consistently bake
great loaves, there are limitations to consider. It's crucial great loaves, there are limitations to consider. It's crucial
to use a cylindrical-shaped container to properly judge to use a cylindrical-shaped container to properly judge
the dough's size increase. Furthermore, it is essential the dough's size increase. Furthermore, it is essential
@@ -928,7 +928,7 @@ You can help yourself by marking your container. Some bakers
even use a transparent rectangular bulk container. You even use a transparent rectangular bulk container. You
can use a pen to mark the initial starting point. From there can use a pen to mark the initial starting point. From there
on you can nicely observe the size increase. Similar to the on you can nicely observe the size increase. Similar to the
mentioned aliquot jar, look out for a size increase that works mentioned aliquot sample, look out for a size increase that works
for your sourdough composition. for your sourdough composition.
\begin{figure}[!htb] \begin{figure}[!htb]