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

book/troubleshooting/crumb-structures.tex

@@ -50,7 +50,7 @@ to achieve as open a crumb as possible.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{honeycomb}
-  \caption[Honeycomb crumb structure]{A whole wheat sourdough with an almost
+  \caption[Honeycomb crumb structure]{A whole-wheat sourdough with an almost
       exclusive honeycomb crumb structure.}%
   \label{fig:honeycomb}
 \end{figure}

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.
@@ -430,7 +430,7 @@ your microbes they will start to reproduce and increase in quantity
 for as long as there is food available. But this process
 in my case was not fast enough. After around 24~hours, the whole
 dough just started to completely tear apart. The whole process was further
-accelerated by my using whole wheat flour. Whole wheat
+accelerated by my using whole-wheat flour. Whole-wheat
 contains more enzymes than white flour.
 
 To fix this, try to make sure that your sourdough starter is lively

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.