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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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6
book/sourdough-starter/sourdough-starter-types.tex
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@@ -24,7 +24,7 @@ very strong wheat flour then you can try to play with a liquid sourdough
starter. The key difference between all of the starters is how much water
is used in the starter. The regular starter has a 1:1 relationship of flour
to water. The liquid starter has a 5:1 water-to-flour ratio, and the stiff
starter has half the flour as water.
starter has half the water as flour.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-types}
@@ -169,7 +169,7 @@ water.
This type of starter is also an excellent mold combatant. As you are removing
oxygen from the equation, aerobic mold can not properly grow. If your starter
has a mold problem then the liquid conversion could be the remedy. Take a
piece of your starter where you suspect no mold growth. Apply the conversion
piece of your starter where you suspect mold growth. Apply the conversion
as mentioned before. The mold will likely sporulate as it runs out of food.
With each new feeding you are reducing the mold spores. The spores can no
longer reactivate as they can not do so in the anaerobic conditions.
@@ -234,7 +234,7 @@ are preferred~\cite{gluten+development+temperatures}. When following recipes
from other bakers, I~could never achieve similar results. When following
timings my doughs would
simply collapse and become super sticky. Only when I~started to buy more
expensive wheat flour did my results start to change. As not everyone can afford
expensive wheat flour my results did start to change. As not everyone can afford
these special baking flours and due to their limited availability, I~stumbled upon the
stiff sourdough starter. I~made several tests where I~used the same amount of
starter and flour. I~only changed the hydration between all the starters.

2
book/sourdough-starter/sourdough-starter.tex
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@@ -435,7 +435,7 @@ the dried starter. Both options work perfectly fine. Your sporulated starter
is now waiting for your next feeding. If available you can add some silica
bags to the container to further absorb excess moisture.
Initially, it would take 3 days or so for my starter to become alive again
Initially, it would take about 3 days for my starter to become alive again
after drying and reactivating it. If I~do the same thing now my starter is
sometimes ready after a single feeding. It seems that the microbes adapt. The ones
that survive this shock become dominant subsequently.