From f458663318fb7465247ea9712fc561d259e61077 Mon Sep 17 00:00:00 2001 From: =?UTF-8?q?Jos=C3=A9=20Paulo=20Bernardes?= Date: Thu, 19 Jan 2023 15:47:41 +0000 Subject: [PATCH] Fix typo in Wheat Sourdough chapter (#40) --- book/wheat-sourdough/wheat-sourdough.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index dc8295f..9da4ec7 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -442,7 +442,7 @@ slower the process. While food is available the microorganisms will reproduce and increase in quantity. The process is a self-limiting process that stops when there is no -more food available. This can be compared to whine making where +more food available. This can be compared to wine making where the yeast ultimately dies as ethanol levels increase and turn the environment toxic. The ethanol creates a preserving that makes it impossible for other microorganisms to join the feast. The same thing happens with the acidity