mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-08 20:21:12 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Typos (#336)

Browse Source 
* Remove caps in Finger poke test

* Make sure empahasis work in receipe

---------

Co-authored-by: Cedric <ced@awase.ostal>
This commit is contained in:
cedounet
2024-01-18 18:50:40 +00:00
committed by GitHub
parent 2eded7f10a
commit f2861e95e4
2 changed files with 3 additions and 3 deletions
Download Patch File Download Diff File Expand all files Collapse all files

2
book/glossary/glossary.tex
View File

@@ -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

4
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -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})