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Fixed typo (#75)

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Niklas Baumgart
2023-04-24 10:00:46 +02:00
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parent b51bb19e43
commit ed71689d26
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book/sourdough-starter/sourdough-starter-types.tex
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@@ -185,7 +185,7 @@ times to make lacto-fermented hot sauces.
The stiff starter is the driest of all the starters. It has a hydration of 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 50 to around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
60 grams of water. If you can't mix flour and water because the 60 grams of water. If you can't mix flour and water because the
mixture is too try you need to increase the water quantity. This is often mixture is too dry you need to increase the water quantity. This is often
the case when using whole wheat flour to make your starter. The stiff the case when using whole wheat flour to make your starter. The stiff
starter should have the consistency of pasta or pizza dough. starter should have the consistency of pasta or pizza dough.