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Typos (#336)

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* Remove caps in Finger poke test

* Make sure empahasis work in receipe

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Co-authored-by: Cedric <ced@awase.ostal>
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cedounet
2024-01-18 18:50:40 +00:00
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -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})