From 0bbea33152b841a33f54fa7901c6cb1de01611c6 Mon Sep 17 00:00:00 2001
From: cedounet <134267244+cedounet@users.noreply.github.com>
Date: Sun, 27 Aug 2023 10:00:59 +0100
Subject: [PATCH] History chapter review (#198)

* Add intro to history chapter

* Improve paragraph breakdown

Hopefully slightly less dense to read.
---
 book/book.tex                      |  1 -
 book/history/sourdough-history.tex | 32 +++++++++++++++++++++---------
 2 files changed, 23 insertions(+), 10 deletions(-)

diff --git a/book/book.tex b/book/book.tex
index b32f1fd..3312b8b 100644
--- a/book/book.tex
+++ b/book/book.tex
@@ -22,7 +22,6 @@
 
 \mainmatter
 
-\chapter{The history of sourdough}
 \input{history/sourdough-history}
 
 \chapter{How sourdough works}
diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex
index a8ce3f3..f767f98 100644
--- a/book/history/sourdough-history.tex
+++ b/book/history/sourdough-history.tex
@@ -1,3 +1,14 @@
+\chapter{The history of sourdough}%
+\label{ch:history}
+\begin{quoting}
+    We will start this book by briefly talking about the long history of
+    sourdough bread from ancient time, and how people used similar process for
+    other food like beer. The discovery of yeast and how, together with
+    machine development, revolutionized bread making.  More recently
+    communities formed around sourdough and home baking, trying to relearn
+    lessons from the past.
+\end{quoting}
+
 Sourdough has been made since ancient times. The exact origins of fermented
 bread are, however, unknown. One of the most ancient preserved
 sourdough breads has been excavated in Switzerland.
@@ -13,30 +24,30 @@ bread had already been made in \num{12000}~BC in ancient Jordan~\cite{jordan+bre
 
 Another popular story is that a lady in Egypt was making
 a bread dough close to the Nile river. The lady forgot the
-dough and returned a few days later. She noticed that the dough had
+dough and at her return a few days later, she noticed that the dough had
 increased in size and smelled funky. She decided to bake
-the dough anyway. She was rewarded with a much
+the dough anyway and was rewarded with a much
 lighter, softer, better tasting bread dough. From that day
 on she continued to make bread this way.
 
 Little did the people back then know that tiny microorganisms
-were the reason they made better bread. It is not clear when
-people started using a bit of the dough from the previous
+were the reason the bread was better. It is not clear when
+they started using a bit of the dough from the previous
 day for the next batch of dough. But by doing so, sourdough
-bread making was born. Wild yeast in the flour and in the air
+bread making was born: Wild yeast in the flour and in the air
 plus bacteria start to decompose the flour-water mixture, also
 known as your dough. The yeast makes the dough fluffy, and
 the bacteria primarily creates acidity. The different
 microorganisms work in a symbiotic relationship. Humans
 appreciated the enhanced airy structure and slight acidity
 of the dough. Furthermore, the shelf life of such bread
-was extended due to the increased acidity. 
+was extended due to the increased acidity.
 
 Quickly, similar processes were discovered when brewing beer
 or making wine. A small tiny batch of the previous production
 would be used for the next production. In this way, humans created
 modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
-the scientist Anton van Leeuwenhoek first studied yeast microorganisms
+the scientist Anton van~Leeuwenhoek first studied yeast microorganisms
 under a microscope. Over time with each batch, the yeasts and bacteria
 would become better at consuming whatever they were thrown at.
 By feeding your sourdough starter, you are selectively breeding
@@ -52,7 +63,7 @@ For food and water, we are rewarded with delicious bread. In exchange,
 we shelter and protect the sourdough. Spores from the starter
 are spread through aerial contamination or insects like fruit flies.
 This allows the sourdough starter to spread its spores even
-further all around the world. 
+further all around the world.
 
 Brewers would start to experiment with utilizing the muddy leftovers
 of the beer fermentation to start making doughs. They would notice
@@ -86,7 +97,9 @@ the first packaged dry yeast was developed. This would ultimately
 allow bakeries and home bakers to make bread much faster.
 Thanks to pure yeast, building bread making machines was
 possible. Provided you maintain the same temperature,
-your yeast would always ferment exactly the same way. As fermentation
+your yeast would always ferment exactly the same way.
+
+As fermentation
 times sped up, the taste of the final bread would deteriorate.
 The sprouting process induced by certain enzymes is essential
 to developing a fluffier texture and better tasting crust. This
@@ -95,6 +108,7 @@ to introduce additional enzymes to achieve similar properties
 to sourdough bread in yeast-based doughs. Sourdough almost completely
 vanished from the surface of the Earth. Only a handful
 of true nerds would continue making bread with sourdough.
+
 Suddenly people started to talk more often about celiac disease
 and the role of gluten. The disease isn't new; it has first
 been described in 250 AD~\cite{coeliac+disease}. People