From f0a3deaac3d74ab6eee692c001401573a6d9d713 Mon Sep 17 00:00:00 2001 From: John Moon Date: Thu, 1 Jun 2023 05:26:26 -0700 Subject: [PATCH] Fix typo in sourdough-starter-types.tex (#104) "must" -> "most" --- book/sourdough-starter/sourdough-starter-types.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index fafebbb..f10ddbc 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -79,7 +79,7 @@ a longer fermentation before most gluten is broken down. The regular sourdough starter is made at a hydration of around 100 percent. This means the starter has equal parts of flour and water. This is the most -common and must universal sourdough starter there is. The starter has a good +common and most universal sourdough starter there is. The starter has a good balance of yeast and bacteria. After a feeding, the volume increases and increases. After it reaches a certain peak, it will start to collapse again.