From dcbc82f4b73bb36fdefc9fd4a7597f678f68c2ad Mon Sep 17 00:00:00 2001 From: Mohit Agarwal Date: Thu, 2 Jan 2025 19:03:09 +0000 Subject: Editing. --- 03-02-buttermilk-and-honey-whole.md | 6 +++--- 1 file changed, 3 insertions(+), 3 deletions(-) (limited to '03-02-buttermilk-and-honey-whole.md') diff --git a/03-02-buttermilk-and-honey-whole.md b/03-02-buttermilk-and-honey-whole.md index 1f1cb61..0cf4c12 100644 --- a/03-02-buttermilk-and-honey-whole.md +++ b/03-02-buttermilk-and-honey-whole.md @@ -58,9 +58,9 @@ greased 8½" by 4½" bread pan. I’ll often make the dough after dinner. After the first rise is complete, I’ll shape it, put another pan on top and then place it -outside if the temperatures will get down into the 45 to 55 degree +outside if the temperatures will get down into the 45 to 55\degree F range. If it’ll be colder than that, I place it in our "cold room" -which is unheated, but rarely gets below 40 degrees. +which is unheated, but rarely gets below 40\degree F. If it's going to be a hot summer night, I'll pop it in the fridge, but that usually means that I’ll need to let it warm up for 2-3 hours in @@ -71,6 +71,6 @@ boiling water in the bottom of the cooler and then close it up quick. **Scoring and baking** I usually score the dough with a single slash down the center, but -it's not necessary. I bake at 350 degrees F for about 55 minutes. If +it's not necessary. I bake at 350\degree F for about 55 minutes. If you like, you don't even need to preheat the oven. Just pop it in cold and turn the oven on. -- cgit v1.2.3