Book changes after reading through physical book (#322)

* Add word

* Add W-value

* Add note for wheat

* Specify

* Lowercase

* Add dry out note

* Add levain

* Add note

* Add bassinage

* Add ali

* Use qty/gram

* Add proofing

* Add fridge proofing

* Add apple

* Add more links, remove BG

* Update bread-types.tex

book/bread-types/bread-types.tex

@@ -41,8 +41,8 @@ To make a flatbread no oven is required; all you need is a stove.
 \end{figure}
 
 This type of bread is super simple to make as you can skip
-a lot of the technique that is normally required. The flatbread
-can be made with all kinds of flours. You can even use
+a lot of the technique that is normally required to make wheat doughs.
+The flatbread can be made with all kinds of flours. You can even use
 flour without gluten, such as corn or rice flour, to make the
 dough. To make the flatbread a little more fluffy, you
 can use a little bit of wheat flour. The developing gluten
@@ -231,7 +231,8 @@ bake. A similar strategy is used when making corn tortillas.
 
 You can safely store the baked flatbreads or pancakes in your fridge
 for weeks. When storing make sure to store them in an airtight plastic bag so that
-they do not dry out.
+they do not dry out. If they dry out, spray them with some water and toast them.
+They will be almost as good as when they were freshly baked.
 
 Keep a little bit of your unbaked dough. You can use it to make the next
 batch of bread or pancakes for the next day. If you want to bake a few days later, add