Improvements grammar/spelling sourdough works (#63)

* improve clean

* Grammar improvements

book/basics/how-sourdough-works.tex

@@ -1,7 +1,7 @@
 In this chapter, we will cover the basics of how sourdough ferments.
 First, we will look at the enzymatic reactions that take place
 in your flour the moment you add water, triggering the fermentation
-process. Then, in order to better understand this process, we will
+process. Then, in order to understand this process better, we will
 learn more about the yeast and bacterial microorganisms involved.
 
 \begin{figure}[!htb]
@@ -44,9 +44,6 @@ Normally, the grain seed shields the germ against pathogens. However, as the
 grain is ground into flour, the contents of the seed are exposed. This is ideal
 for our sourdough microorganisms.
 
-% I removed the line referencing yeast as a saprotrophic fungus since you
-% cover this later on in the chapter and removing that helps the text to
-% flow more smoothly.
 Neither the yeast nor the bacteria can prepare their own food. However, as
 the enzymes are activated, the food they need becomes available, allowing them
 to feed and multiply.
@@ -61,8 +58,11 @@ is a key puzzle piece to making better-tasting bread.
 Sometimes, when you chew on a potato or a piece of bread for a long period
 of time, you'll perceive a sweet flavor on your tongue. That's because your
 salivary glands produce amylase. Amylase breaks down complex starch molecules
-into easily-digestible sugars. The germ needs this to produce more plant
+into easily-digestible sugars. Your body uses amylase to start the digestive
-matter, and your body needs this to kick-start the digestive process. Normally,
+process. The germ works similarly by using the same enzyme. The amylase
+is used to create sugars out of the starch to then produce more plant matter.
+
+Normally,
 the microorganisms on the surface of the grain can't consume the freed maltose
 molecules, which remain hidden inside the germ. But as we grind the flour, a
 feeding frenzy takes place. Generally, the warmer the temperature, the faster
@@ -203,9 +203,6 @@ tweak just by adjusting the speed of your dough's fermentation.
 
 \section{Yeast}
 
-% Yeast is both the singular and plural form of the word unless you're
-% specifically referencing a plural number of varieties or types, in which case
-% "yeasts" would be correct.
 Yeasts are single celled microorganisms belonging to the fungi kingdom, and
 spores that are hundreds of millions of years old have been identified by
 scientists. There are a wide variety of species: So far, about 1,500 have been
@@ -240,7 +237,7 @@ The temperatures at which yeast grows varies. Some yeasts, such as
 20°C, while others prefer higher temperatures. In general, the warmer the
 environment, the faster the yeast's metabolism. The variety of yeast
 that you cultivate in your sourdough starter should work best within the range
-of temperatures where the grain was grown and harvested. So, if you are from a 
+of temperatures where the grain was grown and harvested. So, if you are from a
 cooler place and cultivate a sourdough starter from a nordic rye variety,
 chances are your yeast will prefer a colder environment.
 
@@ -292,19 +289,19 @@ enhanced protection against mold and other pathogens. Indeed, it is in the
 best interest of the epiphytes to keep their host plants alive for as long as
 possible \cite{leaf+surface+sugars+epiphytes}.
 
-More research is conducted every day in ways that yeasts can be used as
+More research is conducted every day into ways that yeasts can be used as
 biocontrol agents to protect plants, the advantage being that these bio-agents
 would be food-safe as the relevant strains of yeast are generally considered
 harmless to humans. The yeasts would grow and multiply on the leaves,
-esentially shielding them from other types of mold. This could be a potential
+essentially shielding them from other types of mold. This could be a potential
 game changer for vineyards that suffer from mildew.
 
 Such bio-agents could also be used to shield plants against the psychoactive
 ergot fungus, which likes to grow in colder, more humid environments and
-poses a significant problem for rye farmers. Because it infects the grain
+poses a significant problem for rye farmers.
-and makes it unfit for consumption due to its high toxicity to the liver,
+Lawmakers have recently reduced the amount of allowed ergot contamination in
-lawmakers have recently reduced the amount of allowed ergot contamination in
+rye flour because it infects the grain and makes it unfit for consumption due
-rye flour.
+to its high toxicity to the liver. Yeasts could help to mitigate ergot contamination.
 
 There is another interesting experiment performed by Italian scientists that
 shows how crucial yeasts could be in protecting our crops. First, they made
@@ -325,9 +322,9 @@ so that they could penetrate the tissue of the plants.
 
 The other most dominant microbial antagonists in your sourdough are bacteria.
 In fact, they are so dominant that they outnumber the yeast in your dough 100
-to 1. Whereas yeast provide leavening power, bacteria create the distinct
+to 1. Whereas yeast provides leavening power, bacteria create the distinct
 flavours for which sourdough has been named. These are due to the acidic
-byproducts that result from bacterial feeding. As an added bonus, these acids
+byproducts that result from bacterial feeding. As a bonus, these acids
 can significantly increase the shelf life of sourdough breads.
 \cite{shelflife+acidity}
 
@@ -375,12 +372,13 @@ fully grown around the bacterial patch, preventing it from spreading further.
 I imagine a similar scenario could be playing out in our sourdough starters,
 although, given that the sourdough environment tends to be more liquid, this
 fight would have to take place everywhere in the dough and not just in an
-isolated patch. More research on this topic is required to better understand
+isolated patch. More research on this topic is required to get a better understanding of
 the details of the relationship between yeast and bacteria.
 
+
 One other interesting trait of sourdough bacteria worth mentioning is their
 ability to break down and consume the proteins in your dough. If you've baked
-sourdough before, chances are you've experienced this first hand. You'll recall
+sourdough before, chances are you've experienced this firsthand. You'll recall
 from the \emph{Enzymatic reactions} section that protease breaks down the
 gluten network in your dough, resulting in a sticky mess if left unbaked for
 too long. The bacteria, too, consume and break down the gluten in your
@@ -436,4 +434,4 @@ taste of the resulting bread.
 One last footnote worth mentioning: Some sources say that fermenting at a
 lower temperature can increase acetic acid production, while fermenting at a
 warmer temperature can boost lactic acid production. I could not verify this
-in my own tests. More research is needed on the topic.
+in my own tests. More research is needed on the topic.

book/makefile

@@ -42,6 +42,8 @@ clean:
 	rm -rf book-epub/
 	rm -rf book-epub3/
 	rm -rf book-mobi/
+	rm -rf book-azw3/
+	rm -rf book.azw3
 	rm -f *.pdf
 	rm -f output.log
 	rm -f content.opf