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Fix left over from starter conversion changes #244

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Fix left over from starter conversion changes #244

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2 changes: 1 addition & 1 deletion book/figures/fig-stiff-starter-conversion.tex
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Original file line number Diff line number Diff line change
@@ -1,5 +1,5 @@
\begin{tikzpicture}[node distance = 4cm, auto]
\node [start] (init) {Take your regular or liquid starter};
\node [start] (init) {Take your regular starter};
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Suggested change
\node [start] (init) {Take your regular starter};
\node [start] (init) {Take your starter};

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This process could both start with a regular or liquid starter. Both will work. So maybe just starter? Should we elaborate this further in another place?

\node [block, right of=init, node distance = 4cm] (feed_new_ratio) {Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
\node [decision, right of=feed_new_ratio, node distance=5cm] (too_dry) {Starter very dry, hard to mix?};
\node [block, right of=too_dry, node distance=4cm] (add_water) {Add more water};
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2 changes: 1 addition & 1 deletion book/sourdough-starter/sourdough-starter-types.tex
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Expand Up @@ -162,7 +162,7 @@ \section{Liquid starter}%
flavor profile from vinegary to lactic. Your starter is going to develop
dairy creamy notes. Interestingly, when changing the hydration again, your starter
is going to maintain the liquid starter flavor profile, but then benefit again
from enhanced yeast activity. The liquid starter conversion is nonreversible.
from enhanced yeast activity. The liquid starter conversion is non~reversible.
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Thx. I hope one day I learn when to use the ~ in LaTeX

By changing to a liquid starter you will permanently select a subset of
microbes that work better in the more liquid environment. So even after going back to a regular
or stiff starter the subset of microbes created by the liquid conversion
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