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Fixed typo about stiff starter composition (#20)

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Radek Kubiak
2022-12-16 14:12:11 +01:00
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book/sourdough-starter/sourdough-starter-types.tex
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@@ -155,7 +155,7 @@ times to make lactofermented hot sauces.
\end{figure}
The stiff starter is the driest of all the starters. It has a hydration of
around 50 to 60 percent. So for 100 grams of flour you are using around 60 to
around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
60 grams of water.
In the stiffer environment the yeast thrives more. This means you will have