Use stiunitx more and fix typos

book/troubleshooting/misc.tex

@@ -8,60 +8,37 @@ situation.  You can then apply the appropriate measures and squash each
 \section{Starter}
 \subsection{My starter does not double in size}
 
-Some bakers call for the sourdough starter to
+Some bakers call for the sourdough starter to double in size before using it.
-double in size before using it.
+The idea is to use the sourdough starter at peak performance to ensure a
-The idea is to use the sourdough starter at
-peak performance to ensure a
 balanced fermentation in the main dough.
 
-The doubling in size metric should be
+The doubling in size metric should be taken with a grain of salt when judging
-taken with a grain of salt when judging
+your starter. Depending on the flour you use to feed the starter, different
-your starter. Depending on the flour
+levels of its rising can be expected.  For instance, if you use rye flour then
-you use to feed the starter, different levels
+only very little gas from the fermentation can be retained inside the starter.
-of its rising can be expected.
+In consequence, your sourdough starter will not rise as much. It could still
-For instance, if you use rye flour then only
+be in healthy shape. If you use wheat flour with less gluten, the starter will
-very little gas from the
+not rise as much either. The reason is that you have a weaker gluten network
-fermentation can be retained inside the
+resulting in more gas dispersing out of your dough.
-starter. In consequence, your
-sourdough starter will not rise as much. It
-could still be in healthy shape. If you use wheat flour with less gluten,
-the starter will not rise as
-much either. The reason is that you have a weaker
-gluten network resulting in
-more gas dispersing out of your dough.
 
-That being said, it is recommended that you develop
+That being said, it is recommended that you develop your volume increase
-your volume increase
+metric. Your starter will increase in size and then ultimately lose structure
-metric. Your starter will increase in size and then
+and collapse. Observe the point before it collapses.  This is the point when
-ultimately lose structure
+you should use your starter. This could be a \qty{50}{\percent} volume
-and collapse. Observe the point before it collapses.
+increase, \qty{100}{\percent} or \qty{200}{\percent}. It is always better to
-This is the point when
+use the starter a little bit too early rather than too late. If you use the
-you should use your starter. This could be a
+starter later, reduce the quantity that you use. If the recipe calls for a
- \qty{50}{\percent} volume increase, 100
+\qty{20}{\percent} starter quantity, use only \qty{10}{\percent} starter in
-percent or \qty{200}{\percent}. It is always better to use
+that case. Your starter will regrow in your main dough.
-the starter a little bit
-too early rather than too late. If you use the
-starter later, reduce the
-quantity that you use. If the recipe calls for a 20
-percent starter quantity,
-use only 10
-percent starter in that case. Your starter will
-regrow in your main dough.
 
-On top of relying on the size increase, start
+On top of relying on the size increase, start taking note of your starter's
-taking note of your starter's
+smell. Over time you will be able to judge its fermentation state based on the
-smell. Over time you will be able to judge its
+smell. The stronger the smell becomes, the further your dough has fermented.
-fermentation state based on the
+This is a sign that you should use less starter when making the actual dough.
-smell. The stronger the smell becomes, the further
-your dough has fermented.
-This is a sign that you should use less starter
-when making the actual dough.
 
 Please refer to
-Section~\ref{sec:readying-starter}~``\nameref{section:readying-starter}''
+Section~\ref{sec:readying-starter}~``\nameref{sec:readying-starter}'' for more
-for more information on the topic.
+information on the topic.
-
-
 
 \subsection{What's the best starter feeding ratio?}
 
@@ -87,9 +64,9 @@ process there aren't enough microbes yet. So using a 1:1:1 ratio
 can speed up the process.
 \subsection{What's the benefit of using a stiff sourdough starter?}
 
-A regular sourdough starter has equal parts of
+A regular sourdough starter has equal parts of flour and water
-flour and water (\qty{100}{\percent} hydration). A stiffer
+(\qty{100}{\percent} hydration). A stiffer sourdough starter features a
-sourdough starter features a hydration level of 50 to \qty{60}{\percent}.
+hydration level of \qtyrange{50}{60}{\percent}.
 
 The stiff sourdough starter boosts the yeast part
 of your starter more. This way your gluten degrades
@@ -195,15 +172,14 @@ the top.
   \label{fig:hooch}
 \end{figure}
 
-Simply stir your sourdough starter to homogenize the hooch back
+Simply stir your sourdough starter to homogenize the hooch back into your
-into your starter. The hooch will disappear. Then use a little bit of
+starter. The hooch will disappear. Then use a little bit of your sourdough
-your sourdough starter to set up the starter for your next bread.
+starter to set up the starter for your next bread.  Once hooch appears, your
-Once hooch appears, your starter has likely fermented for a long
+starter has likely fermented for a long period of time. It might be very sour.
-period of time. It might be very sour. This state of starter
+This state of starter is excellent to make discard crackers or a discard
-is excellent to make discard crackers or a discard bread. Don't throw
+bread. Don't throw anything away. Your hooch is a sign that you have a long
-anything away. Your hooch is a sign that you have a long fermented
+fermented dough in front of you. Compare it to a two year ripened Parmigiano
-dough in front of you. Compare it to a 2 year ripened Parmigiano cheese.
+cheese.  The dough in front of you is full of delicious flavor.
-The dough in front of you is full of delicious flavor.
 
 \subsection{Fixing a moldy sourdough starter}
 
@@ -250,6 +226,7 @@ fewer and fewer. Furthermore, it seems that lactic acid bacteria produce
 metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{fungi-lactic-acid-interactions}
   \caption[The interaction of lactic acid bacteria and mold fungi]{The
       interaction of lactic acid bacteria and mold fungi.
@@ -399,13 +376,14 @@ bulk fermentation in Section~\ref{sec:bulk-fermentation}.
 \subsection{What's a good level of water (hydration) to make a dough?}
 
 Especially when starting to make bread, use lower amounts of water. This will
-greatly simplify the whole process. I~recommend using a level of around 60
+greatly simplify the whole process. I~recommend using a level of around
-percent hydration. So for every \qty{100}{\gram} of flour use around \qty{60}{\gram} of water.
+\qty{60}{\percent} hydration. So for every \qty{100}{\gram} of flour use
-This ballpark figure will work for most flours. With this hydration, you can
+around \qty{60}{\gram} of water.  This ballpark figure will work for most
-make bread, buns, pizzas, and even baguettes out of the same dough.
+flours.  With this hydration, you can make bread, buns, pizzas, and even
+baguettes out of the same dough.
 
-With the lower hydration, dough handling becomes easier and you have more yeast
+With the lower hydration, dough handling becomes easier and you have more
-fermentation, resulting in lower over-fermentation risk.
+yeast fermentation, resulting in lower over-fermentation risk.
 
 \subsection{My dough completely tears after a long fermentation}
 
@@ -421,13 +399,14 @@ the more gluten is broken down. As the gluten holds the
 wheat dough together, your dough will ultimately tear.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=1.0\textwidth]{tearing-dough}
   \caption[Dough tearing]{My dough tearing after 24~hours of no activity.}%
   \label{fig:tearing-dough}
 \end{figure}
 
 In the picture~\ref{fig:tearing-dough} I~experimented with
-using a starter that has not been fed for 30 days at room temperature.
+using a starter that has not been fed for 30~days at room temperature.
 I~tried to make a dough directly out of the unfed starter.
 Typically after a long period
 without feedings your microbes start to sporulate and go