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

@@ -284,7 +284,7 @@ exactly how I~would normally do---I~had to reduce the hydration a bit as a low
 gluten flour does not soak up as much water. Then I~replaced the starter with
 the stiff starter. The dough felt amazing and was suddenly able to withstand a
 much longer fermentation period. The bread had great oven spring and tasted
-very mild. I~am still yet to find a proper explanation why the yeast part of
+very mild. I~am still yet to find a proper scientific explanation why the yeast part of
 the dough is more active. Maybe it is not. It could also be that the bacteria
 is inhibited by the lack of water.
 
@@ -301,8 +301,9 @@ pockets of air on the sides of your container. Use your nose to smell the
 starter. It should have a mild smell. It also tends to smell much more
 alcoholic than the other starters.
 
-When using a stiff starter, use around \qtyrange{1}{20}{\percent} depending on
-the ripeness of your starter. In summer I~typically use around
+When using a stiff starter, use around \qtyrange{1}{20}{\percent} starter for your
+dough. This depends on the ripeness of your starter.
+In summer I~typically use around
 \qty{10}{\percent} and in winter around \qty{20}{\percent}. This way you can
 also control the fermentation speed.
 Mixing the starter can be a little bit annoying as it hardly homogenizes with