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Fixed typos and grammar (#130)

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* Update sourdough-starter.tex

Fixed 'typo'

* Update sourdough-starter.tex

take 3 days or so -> take about 3 days

* Update sourdough-starter-types.tex

logical mistake

* Update sourdough-starter-types.tex

logic: doesnt make sense to apply the method without any mold

* Update flour-types.tex

grammar

* Update bread-types.tex

grammar

* Update baking.tex

grammar

* Update sourdough-starter-types.tex

recommendation, wording

* Update flour-types.tex

recommendation, wording

* Update wheat-sourdough.tex

recommendation, wording

* Update wheat-sourdough.tex

get rid of repetition of 'hardly' - recommendation, wording

* Update baking.tex

get rid of 'so'
recommendation, wording

---------

Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>
This commit is contained in:
Hanso707
2023-06-28 20:32:03 +02:00
committed by GitHub
parent 4637c29a37
commit cd1130903d
6 changed files with 14 additions and 14 deletions
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8
book/baking/baking.tex
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@@ -48,17 +48,17 @@ still contains after the bake. The crumb is going to taste a bit
more moist. The consistency will be different.
Another often undervalued step is the evaporation of acids. At
\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starters to evaporate.
\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starts to evaporate.
Shortly after at \qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
This is crucial to understand and opens a door to many interesting
ways to influence your final bread's taste. As more and more water
begins to evaporate the acids in your dough become more concentrated.
There is less water but in relation you have more acids. So a shorter
bake will lead to a more tangy dough. The longer you bake the bread,
There is less water but in relation you have more acids. A shorter
bake will therefore lead to a more tangy dough. The longer you bake the bread,
the more of the water evaporates, but also ultimately the acids will follow.
They will be more concentrated. In absolute units, though, they
will become less and less. The longer you bake, the less sour
your bread is going to be. So by baking you can
your bread is going to be. By baking you can
influence which sourness level you would like to achieve.
\begin{figure}[!htb]