Fix some ortho-typographical problems

- Handle space around etc. correctly
- Use dots when at end of a list makes it more obvious.

book/glossary/glossary.tex

@@ -404,7 +404,7 @@ unpredictable ways. It also provides a controlled aesthetic to the finished loaf
 
 \item[Soaker] A mixture of grains or seeds with water that is left to soak overnight (or for a
 specified amount of time) before being incorporated into bread dough. This helps to
-soften and hydrate the grains or seeds (sesame, pumpkin, etc.), making them
+soften and hydrate the grains or seeds (sesame, pumpkin, \etc{}), making them
 easier to integrate into the dough and
 providing a moister crumb in the finished bread.
 

book/mix-ins/mix-ins.tex

@@ -111,7 +111,7 @@ usually moderately affect the color.
   \item Semolina (supports Mediterranean flavors)
   \item Cocoa (replace \qty{10}{\percent} of the flour for a black loaf, goes
       great with sweet toppings)
-  \item Other non-wheat flours such as: Chickpea, corn, hemp, potato etc.
+  \item Other non-wheat flours such as: Chickpea, corn, hemp, potato\dots{}
 \end{itemize}
 
 \subsection{Liquids}
@@ -134,15 +134,15 @@ affecting taste and texture.
   \item Eggs
   \item Fruit/vegetable juices (also see Section~\ref{section:colors})
   \item Milk (for sweet, soft breads)
-  \item Milk alternatives such as: Almond, oat, soy etc.
+  \item Milk alternatives such as: Almond, oat, soy\dots{}
   \item Mashed potatoes
   \item Mashed sweet potatoes. Bolo do caco is a typical bread from Madeira,
     made from \qty{50}{\percent} wheat flour and \qty{50}{\percent} mashed potatoes.
   \item Olive oil (Mediterranean)
-  \item Other mashed vegetables such as: Beets, pumpkin, etc.
+  \item Other mashed vegetables such as: Beets, pumpkin,\dots{}
 \end{itemize}
 
-\subsection{Colors}
+\subsection{Colors}%
 \label{section:colors}
 Some mix-ins will change the color and flavor of your bread. Common colorings
 include:
@@ -201,17 +201,18 @@ dough.
 These are mostly powders or small bits.
 
 \begin{itemize}
-  \item Blueberry skins (press through a sieve to remove juice, raw blueberries
+  \item Blueberry skins (press through a sieve to remove juice), raw
+      blueberries
   \item Browned onions
-  \item Candied fruits such as: Lemon, orange, pineapple, etc.
+  \item Candied fruits such as: Lemon, orange, pineapple,\dots{}
   \item Cinnamon
-  \item Grated hard cheese such as: Gruyère, parmesan, etc.
+  \item Grated hard cheese such as: Gruyère, parmesan,\dots{}
-  \item Mediterranean herbs such as: Marjoram, oregano, rosemary, thyme, etc.
+  \item Mediterranean herbs such as: Marjoram, oregano, rosemary, thyme,\dots{}
   \item Miso
   \item Molasses
   \item Sugar
-  \item Spices such as: Anise, fennel, cinnamon, coriander, cumin, etc.
+  \item Spices such as: Anise, fennel, cinnamon, coriander, cumin,\dots{}
-  \item Zests such as: Lime, Lemon, orange, etc.
+  \item Zests such as: Lime, Lemon, orange,\dots{}
 \end{itemize}
 
 \subsection{Highlights}
@@ -222,9 +223,9 @@ can often be complemented by some flavor or flour mix-in.
 \begin{itemize}
   \item Chocolate chunks or drops
   \item Chunks of black garlic
-  \item Chunks of cheese such as: Cheddar, feta, etc.
+  \item Chunks of cheese such as: Cheddar, feta,\dots{}
   \item Cornflakes
-  \item Dried fruits such as: Cranberries, dates, raisins, etc.
+  \item Dried fruits such as: Cranberries, dates, raisins,\dots{}
   \item Olives
   \item Pickled pepperoni
   \item Sundried tomatoes (squeeze out the oil if using pickled ones, or soak
@@ -310,6 +311,6 @@ ferment the dough in separate containers. Then Combine the two (or
 more) differently colored doughs by laminating and stacking the colored sheets
 of dough before the last folding, just before shaping. This way the colored
 layers won't mix and the resulting dough will have differently colored and
-tasting layers. \footnote{I once made an experimental dough by merging a wheat,
+tasting layers\footnote{I once made an experimental dough by merging a wheat,
 rye, spelt and einkorn dough into a single dough. The resulting dough was
-layered featuring different colors, textures, and flavors.}
+layered featuring different colors, textures, and flavors.}.

book/sourdough.sty

@@ -33,6 +33,7 @@
 % Common abbreviations
 \newcommand{\ie}{\emph{i.e.}\@ifnextchar.{\!\@gobble}{}}
 \newcommand{\eg}{\emph{e.g.}\@ifnextchar.{\!\@gobble}{}}
+\newcommand{\etc}{etc\@ifnextchar.{}{.\@}}
 
 % Consistent pH values
 \newcommand{\pHvalue}[1]{pH~\SI{#1}{}}

book/troubleshooting/misc.tex

@@ -141,7 +141,7 @@ should dissipate within 12--24~hours, and you have
 the added advantage of automatically having
 room-temperature water.
 
-Make sure to use whole grain flour (whole-wheat, whole-rye, etc.).
+Make sure to use whole grain flour (whole-wheat, whole-rye, \etc{}).
 These flours have more natural wild yeast and
 bacterial contamination. Making a starter
 from just white flour sometimes doesn't work.