diff --git a/.gitignore b/.gitignore
index 3fe0515..12d6473 100644
--- a/.gitignore
+++ b/.gitignore
@@ -58,6 +58,7 @@ book_serif/
 release_sans_serif/
 book/book_sans_serif-epub/
 book/static_website_html/*
+book/bw-book-epub/*
 epub/
 *.opf
 website/static_website_html/*
diff --git a/README.md b/README.md
index 5917c0b..3a4c0dd 100644
--- a/README.md
+++ b/README.md
@@ -78,8 +78,10 @@ There's an additional enhanced accessibility version using a sans serif font:
 
 * [Download compiled .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf)
 
-**The ebook files in .mobi and .azw3 have been retired, please let us know if
-you were using them.**
+An additional black and white ebook is provided with a greatly reduced file size. This
+shrinks the book from more than 50MB down to ~5MB:
+
+* [Download compiled .epub version](https://www.the-bread-code.io/bw-book.epub)
 
 ## Online HTML version (WIP)
 
diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex
index 1063cd5..d7605bb 100644
--- a/book/glossary/glossary.tex
+++ b/book/glossary/glossary.tex
@@ -68,34 +68,36 @@ For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{
 exposed to high temperatures, causing a series of chemical and physical reactions
 that result in a finished loaf of bread. During the baking stage:
 
-\emph{1: Yeast Activity \& Oven Spring.} In the initial phase of baking, the
+\begin{enumerate}
+\item \emph{Yeast Activity \& Oven Spring:} In the initial phase of baking, the
 temperature inside the dough rises, increasing yeast activity. This results in rapid
 carbon dioxide production, leading to what bakers refer to as \emph{oven spring}, or the
 rapid rise of the loaf.
 
-\emph{2: Protein Coagulation.}  As the temperature continues to climb, the proteins
+\item \emph{Protein Coagulation:}  As the temperature continues to climb, the proteins
 in the dough, primarily gluten, begin to coagulate or set, which gives the bread its
 structure.
 
-\emph{3: Starch Gelatinization.}  Starches absorb water and swell, eventually
+\item \emph{Starch Gelatinization:}  Starches absorb water and swell, eventually
 gelatinizing. This process contributes to the crumb structure of the bread.
 
-\emph{4: Caramelization \& Maillard Reaction.}  The crust of the bread browns due
+\item \emph{Caramelization \& Maillard Reaction:}  The crust of the bread browns due
 to two primary reactions: caramelization of sugars and the Maillard reaction between
 amino acids and reducing sugars. This not only affects the appearance but also imparts
 a distinctive flavor and aroma to the bread.
 
-\emph{5: Evaporation of Acids.} Some acids produced during fermentation evaporate at
+\item \emph{Evaporation of Acids:} Some acids produced during fermentation evaporate at
 certain temperatures during baking. This evaporation can influence the final flavor
 profile of the bread, making it less tangy than the unbaked dough. By extending the
 baking time the acids become less concentrated and the dough can lose some of its tang.
 
-\emph{6: Moisture Evaporation.} Water in the dough turns to steam and begins to
+\item \emph{Moisture Evaporation:} Water in the dough turns to steam and begins to
 evaporate. The steam contributes to the oven spring and also helps in gelatinizing
 the starches.
 
-\emph{7: Crust Formation.} The outer layer of the dough dries out and hardens to
+\item \emph{Crust Formation:} The outer layer of the dough dries out and hardens to
 form a crust, which acts as a protective barrier, keeping the inner crumb moist.
+\end{enumerate}
 
 \item[Banneton] A wicker basket used to shape and support dough during its final
 proof. The bannetons are typically made out of rattan or wood pulp. An alternative
@@ -252,33 +254,35 @@ it after a 30 to 60 minute rest.
 \item[Over Proofing] The same as over fermenting, however happening during the
 proofing stage.
 
+%Hack to make sure there is a carriage return
 \item[pH] A measure of the acidity or alkalinity of a solution. The pH scale
 ranges from 0 to 14, where a pH value of 7 is neutral. Solutions with a pH value below
 7 are acidic, while those with a pH above 7 are alkaline or basic. Fermented
 foods with a pH below 4.2 are generally considered foodsafe. A pH meter can be
-used to monitor your sourdough bread's fermentation progres.
+used to monitor your sourdough bread's fermentation progress.
 
 \item[P/L Value] A critical parameter derived from the alveograph test, the P/L
 value represents the ratio of the dough's tenacity (P) to its extensibility (L).
 Specifically:
+
 \begin{itemize}
-\item[P (Pressure)] Refers to the pressure required to inflate the dough
-    during the alveograph test. It indicates the dough's resistance to deformation or
-    its strength.
-\item[L (Length)] Represents the extensibility of the dough, or how far it
-    can be stretched before tearing.
+    \item[] \emph{P (Pressure)} refers to the pressure required to inflate the
+        dough during the alveograph test. It indicates the dough's resistance
+        to deformation or its strength.
+    \item[] \emph{L (Length)} represents the extensibility of the dough, or
+        how far it can be stretched before tearing.
 \end{itemize}
 The P/L ratio provides insights into the balance between the dough's elasticity and
 extensibility:
 %
 \begin{itemize}
-\item[Low P/L Value] Indicates a dough that is more extensible than
-  resistant. This means the dough can be stretched easily, making it suitable for
-  certain products like pizza or ciabatta.
-\item[High P/L Value] Suggests a dough that has more strength than
-  extensibility. Such a dough is more resistant to deformation, which can be
-  preferable for products that require good volume and structure, like certain types
-  of bread.
+    \item[] \emph{Low P/L Value} indicates a dough that is more extensible
+        than resistant. This means the dough can be stretched easily, making
+        it suitable for certain products like pizza or ciabatta.
+    \item[] \emph{High P/L Value} suggests a dough that has more strength than
+        extensibility. Such a dough is more resistant to deformation, which
+        can be preferable for products that require good volume and structure,
+        like certain types of bread.
 \end{itemize}
 The P/L value helps bakers and millers determine the suitability of a flour for
 specific baking applications. Adjustments in flour blends or baking processes might
@@ -315,6 +319,13 @@ or pain de mie pan. The lid ensures that the bread rises in a perfectly straight
 shape, without the domed top characteristic of other bread loaves. Pullman loaves are
 often sliced very thin and are popular for making sandwiches.
 
+\item[Retarding] The process of slowing down fermentation during the proofing
+stage by placing the dough in a colder environment, typically a refrigerator. This aids
+bakers in scheduling, allowing them to have more control over when to bake their breads,
+especially in large-scale bakeries where timing is essential to serve freshly baked bread
+to early morning customers. While scheduling is the main reason, some bakers also assert
+that retarding can enhance the bread's overall flavor profile.
+
 \item[Rye] A type of grain used in baking. Due to its low gluten content, breads
 made solely from rye flour tend to be dense. However, rye has a unique flavor and
 many health benefits, so it's often combined with wheat flour in baking. Pure rye
@@ -337,8 +348,8 @@ resulting in a dough that retains moisture better and has an improved shelf life
 allows the dough to expand freely in the oven, preventing it from bursting in
 unpredictable ways. It also provides a controlled aesthetic to the finished loaf.
 
-\item[Sift] To pass flour or another dry ingredient through a sieve to remove lumps
-and aerate it.
+\item[Sift] To pass flour or another dry ingredient through a sieve to
+    remove lumps and aerate it.
 
 \item[Soaker] A mixture of grain and water that is left to soak overnight (or for a
 specified amount of time) before being incorporated into bread dough. This helps to
diff --git a/book/sourdough.sty b/book/sourdough.sty
index 06e21d6..743d0c9 100644
--- a/book/sourdough.sty
+++ b/book/sourdough.sty
@@ -10,9 +10,16 @@
 \usepackage[mode=match, reset-text-family=false]{siunitx}
 \usepackage{fontspec}
 \usepackage{calc}
+\usepackage{enumitem}
 \usepackage[font={sffamily, sbseries}]{quoting}
+\usepackage{enumitem}
 \usepackage{microtype}
 
+% style=nextline breaks on make4ht
+\ifdefined\HCode\else
+\setlist[description]{style=nextline, leftmargin=0cm}
+\fi
+
 \DeclareNewTOC[
   type=flowchart,%
   types=flowcharts,%  ,
diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex
index 074a7c8..988eda1 100644
--- a/book/troubleshooting/crumb-structures.tex
+++ b/book/troubleshooting/crumb-structures.tex
@@ -98,8 +98,9 @@ appreciated less. However, I~personally really like the hearty strong taste.
 It is excellent in combination with something
 sweet or a soup.  From a consistency perspective, it is no longer as fluffy as it could be.
 The crumb might also taste a little bit gummy. That's because it has been broken down a lot
-by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno}
-and is no longer comparable to raw flour, it's a fully fermented product.
+by the bacteria. Furthermore, this style of bread has a significantly lower amount
+of gluten~\cite{raffaella+di+cagno} and is no longer comparable to raw flour,
+it's a fully fermented product.
 You can compare it with a blue cheese that is almost lactose free.
 
 When trying to work with the dough, you will notice that suddenly the dough feels
@@ -138,6 +139,17 @@ dough with less bacterial activity. A better yeast activity also will result
 in less acidity in your final bread. If you are a chaser of a very strong tangy
 flavor profile, then a stronger flour with more gluten will help.
 
+When retarding sourdough (cold proofing in the refrigerator), temperature plays a
+pivotal role in fermentation rates.  As the dough chills in the refrigerator,
+fermentation decelerates. Starting the retarding process at a warmer
+temperature means this deceleration takes longer.
+
+For instance, a dough that's ideal after 8 hours of retarding might be ready in
+merely 4~hours if it began at a higher temperature. Thus, it's crucial to
+experiment and determine the optimal retarding duration for your specific
+conditions. Conversely, if the dough starts colder, fermentation halts more
+rapidly in the refrigerator. In such scenarios, allowing the dough to proof at
+room temperature briefly before refrigerating can be beneficial.
 
 \subsection{Underfermented}