From 3e602fa71f9c51c95eeeb9f703499abf401e21e1 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Wed, 22 Jan 2025 17:03:18 +0100 Subject: [PATCH] Fix typo --- book/history/sourdough-history.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 3021d36c..995f9098 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -204,7 +204,7 @@ \chapter{The history of sourdough}% yeast microorganisms are the reason for alcoholic fermentation and not other chemical catalysts. He continued with his research and was the first person to isolate and grow pure yeast strains. -Soon later in \num{1868} in the Fleischmann brothers Charles +Soon later in \num{1868} the Fleischmann brothers Charles and Maximilian were the first to patent pure yeast strains for bread making. The yeasts offered were isolated from batches of sourdough. By \num{1879} the machinery was built