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Fix typos

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Cedric
2025-02-18 19:07:30 +00:00
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book/history/sourdough-history.tex
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@@ -26,7 +26,7 @@ waters, another single-celled life form, \emph{archaea}, also thrived. These
organisms inhabit extreme environments, from boiling vents to icy waters.
\begin{figure}[!htb]
\centering
\centering
\input{figures/fig-life-planet-sourdough-timeline.tex}
\caption[Sourdough microbiology timeline]{Timeline of significant events
starting from the first day of Earth's existence,
@@ -57,12 +57,12 @@ Another 25~million years later, or our timeline's 2~days after the dinosaur
extinction, humans appeared.
A few hours later after the arrival of humans, a more subtle culinary
revolution was unfolding. By \num{12000}~BC, just 5 seconds before our metaphorical
midnight, the first sourdough breads were being baked in ancient Jordan. A blink of
an eye later, or 4~seconds in our time compression, Pasteur's groundbreaking work
with yeasts set the stage for modern bread-making. From the moment this book
began to take shape to your current reading, only milliseconds have ticked
by~\cite{Yong+2017}.
revolution was unfolding. By \num{12000}~BC, just 5~seconds before our
metaphorical midnight, the first sourdough breads were being baked in ancient
Jordan. A blink of an eye later, or 4~seconds in our time compression,
Pasteur's groundbreaking work with yeasts set the stage for modern
bread-making. From the moment this book began to take shape to your current
reading, only milliseconds have ticked by~\cite{Yong+2017}.
Now delving deeper into the realm of sourdough, it can likely be traced to aforementioned
Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough
@@ -234,8 +234,8 @@ reason, none of the supermarket flour you buy today is single origin. It is
always blended to achieve exactly the same product throughout the years.
Modern wheat, specifically the high-yielding and disease-resistant varieties
commonly grown today, began to be developed in the mid-20th century. This
period is often referred to as the \emph{Green Revolution.}
commonly grown today, began to be developed in the mid-20\textsuperscript{th}
century. This period is often referred to as the \emph{Green Revolution.}
One of the key figures in this development was American scientist Norman
Borlaug, who is credited with breeding high-yield wheat varieties,