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Typo fixes (#32)

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* Reconciles tenses in yeast are by using yeasts are

* Fix typos, a few phrasing changes
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Ned Park
2023-01-03 16:09:00 -05:00
committed by GitHub
parent afed3629ee
commit d4fba59b7c
2 changed files with 39 additions and 39 deletions
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8
book/basics/how-sourdough-works.tex
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@@ -206,10 +206,10 @@ tweak just by adjusting the speed of your dough's fermentation.
% Yeast is both the singular and plural form of the word unless you're
% specifically referencing a plural number of varieties or types, in which case
% "yeasts" would be correct.
Yeast are single celled microorganisms belonging to the fungi kingdom, and
Yeasts are single celled microorganisms belonging to the fungi kingdom, and
spores that are hundreds of millions of years old have been identified by
scientists. There are a wide variety of species: So far, about 1,500 have been
identified. Unlike other members of the fungi kingdom, such as mold, yeast do
identified. Unlike other members of the fungi kingdom, such as mold, yeasts do
not ordinarily create a mycelium network \cite{molecular+mechanisms+yeast}
\footnote{For one interesting exception, skip ahead to the end of this
section.}.
@@ -221,7 +221,7 @@ section.}.
\label{saccharomyces-cerevisiae-microscope}
\end{figure}
Yeast are saprotrophic fungi. This means that they do not produce their own
Yeasts are saprotrophic fungi. This means that they do not produce their own
food, but instead rely on external sources that they can decompose and break
down into compounds that are more easily metabolized.
@@ -339,7 +339,7 @@ can significantly increase the shelf life of sourdough breads.
There are two predominant types of acid produced in sourdough bread: lactic and
acetic. In terms of flavor, lactic acid has clear dairy notes, while acetic
acid tastes of vinegar (of which it is, in fact, the primary ingredient!) These
acid tastes of vinegar (of which it is, in fact, the primary ingredient!). These
acidic byproducts are produced by both \emph{homofermentative} and
\emph{heterofermentative} lactic acid bacteria.