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Fix typo in sourdough-starter-types.tex (#104)

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"must" -> "most"
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John Moon
2023-06-01 05:26:26 -07:00
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book/sourdough-starter/sourdough-starter-types.tex
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@@ -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.