From ed233e915be23c24a2e70878c4bb8b2852c0ca7a Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:49:09 +0000 Subject: [PATCH] to -> also --- 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 5d8e737..55ab064 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -18,7 +18,7 @@ making this type of bread requires a lot more effort, patience, and technique than other types of bread. You have to perfectly balance the fermentation process. You cannot ferment for too short and also not for too long. The techniques you need to -learn to require a bit more skill. It took me several attempts +learn also require a bit more skill. It took me several attempts to get this right. One of the challenges I~faced was that I~had the wrong flour. I~didn't properly know how to use my oven. When should I~stop the fermentation? There is a lot of information