Use whole-wheat consistantly (#207)

book/sourdough-starter/sourdough-starter-types.tex

@@ -200,7 +200,7 @@ The stiff starter is the driest of all the starters. It has a hydration of
 around \qtyrange{50}{60}{\percent}. So for \qty{100}{\gram} of flour you are using around
 \qtyrange{50}{60}{\gram} of water. If you can't mix flour and water because the
 mixture is too dry you need to increase the water quantity. This is often
-the case when using whole wheat/rye flour to make your starter. The
+the case when using whole-wheat/rye flour to make your starter. The
 more bran your flour contains, the more water your flour can absorb. The stiff
 starter should have a comparable consistency to pasta or pizza dough. When
 mixing the starter there should be no chunks of flour left. Test placing
@@ -216,7 +216,7 @@ for a visual example of the starter's required hydration level.
   \caption[Too dry and perfectly hydrated stiff starter]{An image showing you a
       stiff starter that is too dry and one that is perfectly hydrated.  The
       starter shouldn't contain chunks of flour and slightly stick to your
-      counter top. The starter in the picture is made with whole wheat flour.}%
+      counter top. The starter in the picture is made with whole-wheat flour.}%
   \label{fig:stiff-starter-dry-check}
 \end{figure}
 
@@ -269,7 +269,7 @@ the dough is more active. Maybe it is not. It could also be that the bacteria
 is inhibited by the lack of water.
 
 When making the stiff sourdough starter, start by using around \qty{50}{\percent}
-water. If you are using a whole wheat flour, or a strong flour consider going
+water. If you are using a whole-wheat flour, or a strong flour consider going
 up to \qty{60}{\percent}. All the ingredients should mix together very well. There
 should be no crumbly flour left. This is a common mistake I~have seen when
 people tried to make the stiff starter. Yes it should be dry, but not to a

book/sourdough-starter/sourdough-starter.tex

@@ -94,7 +94,7 @@ are completely lost when trying to scale it up.
 Making a sourdough starter is very easy. All you need
 is a little bit of patience. The flour you should
 use to setup your starter is ideally a whole flour.
-You could use whole wheat, whole rye, whole spelt or
+You could use whole-wheat, whole rye, whole spelt or
 any other flour you have. In fact gluten free flours such
 as rice or corn would also work. Don't worry, you can
 change the flour later. Use whatever whole flour you