From cb7d29d8104aedabf1c128136246d2a088d43c99 Mon Sep 17 00:00:00 2001 From: Steve Nicholson Date: Fri, 10 Jan 2025 05:47:50 -0800 Subject: [PATCH 1/2] Fix typos --- book/wheat-sourdough/wheat-sourdough.tex | 10 +++++----- 1 file changed, 5 insertions(+), 5 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 8a900930..3fc35f70 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -405,7 +405,7 @@ \section{How much starter?} slower the process. While food is available, the microorganisms will reproduce and increase in -quantity. The process is a self-limiting: it stops when there is no +quantity. The process is self-limiting: it stops when there is no more food available. This can be compared to wine making where the yeast ultimately sporulates and dies as ethanol levels increase. The ethanol creates an environment that makes it impossible for other @@ -448,7 +448,7 @@ \section{How much starter?} bread dough is essentially a gigantic starter. The low inoculation rate allows the starter to regrow inside your main dough into a desirable balance. Furthermore, the enzymes have enough time to break down the flour. This also -allows me to skip the so-called autolysis step completely (more in the next chapter). +allows me to skip the so-called autolysis step completely (more in the next section). This greatly simplifies the whole process. \section{Autolysis}% @@ -465,7 +465,7 @@ \section{Autolysis}% beneficial enzymatic reactions that improve the taste and characteristics of the dough. I~do not recommend autolysis as it adds an unnecessary step to the process. Instead, I~recommend the fermentolysis technique which will be covered in the -next chapter of this book. +next section of this book. The effects of autolysis are very interesting. Try to mix just flour and water and let that sit for a day. During the day, check the consistency of @@ -1563,7 +1563,7 @@ \subsection{Cold-proofing (retarding)} meter. By checking the amount of piled-up acidity you can ensure each of your doughs has the right amount of acidity. Opt for an iterative approach and check the pH for multiple proofing times. Find the pH -the value that creates the best bread for you. Once you have identified +value that creates the best bread for you. Once you have identified your perfect pH value you can resort to that number on all following doughs. See Table~\ref{table:sample-ph-values} for some sample pH values to follow. @@ -1610,7 +1610,7 @@ \section{Scoring} \label{fig:artistic-scoring} \end{figure} -The scoring cut for done at a \ang{45}~angle relative to the dough's +The scoring cut is done at a \ang{45}~angle relative to the dough's surface slightly off the dough's center. With the \ang{45}~angle cut the overlaying side will rise more in the oven than the other side. This way you will achieve a so-called \emph{ear} on the final bread. From b9edeed1991a1d6a462c5009b3cd263403b8c69c Mon Sep 17 00:00:00 2001 From: Steve Nicholson Date: Fri, 10 Jan 2025 06:07:06 -0800 Subject: [PATCH 2/2] =?UTF-8?q?pur=C3=A9=20->=20pur=C3=A9e?= MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit Reference: https://www.merriam-webster.com/dictionary/puree --- book/mix-ins/mix-ins.tex | 8 ++++---- 1 file changed, 4 insertions(+), 4 deletions(-) diff --git a/book/mix-ins/mix-ins.tex b/book/mix-ins/mix-ins.tex index c04bdbda..29308caa 100644 --- a/book/mix-ins/mix-ins.tex +++ b/book/mix-ins/mix-ins.tex @@ -26,10 +26,10 @@ \section{Categories} \begin{figure}[htb!] \centering \includegraphics[width=\textwidth]{pumpkin-on-flour} - \caption[Pumpkin puré]{A common mix-in technique is to replace some of - the dough's water with another liquid. In this case, puréd pumpkin replaced - some of the water. When adding puré to the dough only slowly add - additional water as the puré slowly releases additional water to the + \caption[Pumpkin purée]{A common mix-in technique is to replace some of + the dough's water with another liquid. In this case, puréed pumpkin replaced + some of the water. When adding purée to the dough only slowly add + additional water as the purée slowly releases additional water to the dough.}% \end{figure}