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Purée #427

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Jan 11, 2025
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Purée #427

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cb7d29d
Fix typos
SSteve Jan 10, 2025
b9edeed
puré -> purée
SSteve Jan 10, 2025
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8 changes: 4 additions & 4 deletions book/mix-ins/mix-ins.tex
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Expand Up @@ -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
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When adding purée to the dough only slowly add
additional water as the purée slowly releases additional water

I think the whole sentence could be better rephrased.

dough.}%
\end{figure}

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10 changes: 5 additions & 5 deletions book/wheat-sourdough/wheat-sourdough.tex
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Expand Up @@ -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
Expand Down Expand Up @@ -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}%
Expand All @@ -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
Expand Down Expand Up @@ -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.
Expand Down Expand Up @@ -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.
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