From f2861e95e41e9da667d93afbbfa38867d7de0cb9 Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Thu, 18 Jan 2024 18:50:40 +0000 Subject: [PATCH] Typos (#336) * Remove caps in Finger poke test * Make sure empahasis work in receipe --------- Co-authored-by: Cedric --- book/glossary/glossary.tex | 2 +- book/wheat-sourdough/wheat-sourdough.tex | 4 ++-- 2 files changed, 3 insertions(+), 3 deletions(-) diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index e7286ae..ae4ecb6 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -213,7 +213,7 @@ of starter is used for the fermentolyse. The flour, water and starter are mixed together. By adding the starter early the dough becomes more extensible and easier to handle. -\item[Finger poke test] The Finger Poke Test is a simple yet effective way to +\item[Finger poke test] The finger poke test is a simple yet effective way to check if your sourdough bread is ready to bake. After the final rise, lightly flour your finger and gently press about half an inch into the dough. If the dough springs back slowly and leaves a slight indentation, it's perfect diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 860ae7b..b9a9886 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -210,7 +210,7 @@ Find below an example recipe for 1 loaf including baker's math calculation: \item \qty{400}{\gram} of bread flour \item \qty{100}{\gram} of whole-wheat flour % Manual unit so we can use emphasis - \item \emph{Total: \qty{500}{\gram} of flour} + \item \emph{Total: 500~g of flour} \item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on this topic in the next chapter. \item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent}) @@ -225,7 +225,7 @@ recipe would look like this: \item \qty{1600}{\gram} of bread flour \item \qty{400}{\gram} of whole-wheat flour % Manual unit so we can use emphasis again - \item \emph{Total: \qty{2000}{\gram} of flour}, equaling 4 loaves + \item \emph{Total: 2000~g of flour}, equaling 4 loaves \item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent}) \item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent}) \item \qty{40}{\gram} of salt (\qty{2}{\percent})