Use whole-wheat consistantly (#207)

book/wheat-sourdough/wheat-sourdough.tex

@@ -190,14 +190,14 @@ activity and judge its state.
 
 All you need to make great sourdough bread is flour, water, and salt. You
 can of course add additional things to your dough such as seeds. I~personally
-enjoy the hearty taste of whole wheat. Thus I~like to add around
-\qtyrange{20}{30}{\percent} of whole wheat flour to the mix. You could also
+enjoy the hearty taste of whole-wheat. Thus I~like to add around
+\qtyrange{20}{30}{\percent} of whole-wheat flour to the mix. You could also
 make this recipe with \qty{100}{\percent}
-whole wheat flour directly. In this case, look out for strong whole wheat
-flour that is made from flour with higher protein. If you don't like whole
-wheat you can omit the flour from the recipe. Simply replace the listed
-quantity with bread flour. One thing to consider about whole wheat
-flour is its increased enzymatic activity. By adding some whole wheat
+whole-wheat flour directly. In this case, look out for strong whole-wheat
+flour that is made from flour with higher protein. If you don't like whole-wheat
+you can omit the flour from the recipe. Simply replace the listed
+quantity with bread flour. One thing to consider about whole-wheat
+flour is its increased enzymatic activity. By adding some whole-wheat
 flour you will speed up the whole fermentation process.
 
 Especially when getting started I~recommend using bread flour which
@@ -208,7 +208,7 @@ Find below an example recipe for 1 loaf including baker's math calculation:
 
 \begin{itemize}
   \item \qty{400}{\gram} of bread flour
-  \item \qty{100}{\gram} of whole wheat flour
+  \item \qty{100}{\gram} of whole-wheat flour
   \item \textbf{\qty{500}{\gram} of flour in total}
   \item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on
 this topic in the next chapter.
@@ -222,7 +222,7 @@ recipe would look like this:
 
 \begin{itemize}
   \item \qty{1800}{\gram} of bread flour
-  \item \qty{200}{\gram} of whole wheat flour
+  \item \qty{200}{\gram} of whole-wheat flour
   \item \textbf{\qty{2000}{\gram} of flour, equaling 4 loaves}
   \item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent})
   \item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent})
@@ -242,7 +242,7 @@ The amount of water your flour requires is not fixed. It depends on the flour
 you have.
 
 When a seed gets into contact initially, the outer layers soak up the water.
-That's why when using whole wheat (still containing these layers) you have to
+That's why when using whole-wheat (still containing these layers) you have to
 use a little bit more water.
 
 By forming gluten strands, water is absorbed into your dough. The higher the
@@ -475,7 +475,7 @@ dough will start to taste sweeter and sweeter. The protease and amylase enzymes
 are doing their job. The same process is used when making oat milk. By letting
 the mixture sit for some time, enzymes work on the oats. The taste is perceived as
 sweeter and more appreciated. This process is further accelerated the more
-whole wheat your flour is. The hull contains more enzymes. The gluten network
+whole-wheat your flour is. The hull contains more enzymes. The gluten network
 will ultimately tear, and your dough flattens out. For wheat sourdough, this is
 your worst enemy. When this happens, your dough will become leaky and release
 all that precious gas created during the fermentation. You need to find the
@@ -591,7 +591,7 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}.
 % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
 % the source of this visualization
 
-The soaking process has to be extended the more whole wheat flour is used.
+The soaking process has to be extended the more whole-wheat flour is used.
 The purpose of the wheat kernel's outer bran is to soak up water as fast
 as possible. The enzymes become activated and start the sprouting process.
 Because of this, less water is available for the gluten bonds to develop.