From d395650b59c2efd8ca30f91d6ce69e735a169a56 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 23 Jan 2025 14:02:24 +0100 Subject: [PATCH] Fix --- use, hopefully --- book/basics/how-sourdough-works.tex | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index 1329682..ca9a741 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -77,9 +77,9 @@ the microorganisms on the surface of the grain can't consume the freed maltose molecules, which remain hidden inside the germ. But as we grind the flour, a feeding frenzy takes place. Generally, the warmer the temperature, the faster this reaction occurs. However, it takes time for the amylase -to break down most of the starch into simple sugars --- which are not only +to break down most of the starch into simple sugars---which are not only consumed by the yeast but are also -essential to the \emph{Maillard reaction} --- responsible for +essential to the \emph{Maillard reaction}---responsible for enhanced browning during the baking process. That's why a long fermentation is key to making great bread.