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Correct reference to flowchart in dough strength section (#424)
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -615,7 +615,7 @@ by adding water and kneading again. This is a great trick to make
a more extensible dough with lower-gluten flour~\cite{bassinage+technique}.
When machine kneading a dough, opt for the same technique shown in
figure~\ref{fig:wheat-sourdough-kneading-process}. Initially opt for a low
flowchart~\ref{fig:wheat-sourdough-kneading-process}. Initially opt for a low
speed. This helps the homogenization process.
After waiting to allow the flour to soak up the water, proceed on a higher speed
setting. A good sign of a well-developed gluten network is