From d6c862eea4581c9f483f8ad6cc20aacf29f66bcc Mon Sep 17 00:00:00 2001 From: Ezekiel-DA Date: Fri, 10 Jan 2025 03:32:44 -0500 Subject: [PATCH] Correct reference to flowchart in dough strength section (#424) --- book/wheat-sourdough/wheat-sourdough.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index ebe560c..8a90093 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -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