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/wheat-sourdough/wheat-sourdough.tex

@@ -210,7 +210,7 @@ Find below an example recipe for 1 loaf including baker's math calculation:
   \item \qty{400}{\gram} of bread flour
   \item \qty{100}{\gram} of whole-wheat flour
   % Manual unit so we can use emphasis
-  \item \emph{500~g of flour in total}
+  \item \emph{Total: \qty{500}{\gram} of flour}
   \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.
   \item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent})
@@ -225,7 +225,7 @@ recipe would look like this:
   \item \qty{1800}{\gram} of bread flour
   \item \qty{200}{\gram} of whole-wheat flour
   % Manual unit so we can use emphasis again
-  \item \emph{2000 g of flour}, equaling 4 loaves
+  \item \emph{Total: \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})
   \item \qty{40}{\gram} of salt (\qty{2}{\percent})
@@ -334,7 +334,7 @@ and not fluffy crumb. That is because only very little gluten is broken down whe
 finishing the fermentation period in 1~hour. If you were to slow things down,
 the dough would look completely different.
 Try this again and use much less yeast. This is the
-secret of Neapolitan Pizza. Only a tiny bit of yeast is used to make the
+secret of Neapolitan pizza. Only a tiny bit of yeast is used to make the
 dough. My default pizza recipe calls for around \qty{150}{\mg} of dry
 yeast per \unit{\kg} of flour. Give it a shot yourself the next time you
 make a yeast-based dough. Try to push the fermentation to at least 8~hours.
@@ -409,7 +409,7 @@ slower the process.
 While food is available, the microorganisms will reproduce and increase in
 quantity. The process is a self-limiting: it stops when there is no
 more food available. This can be compared to wine making where
-the yeast ultimately dies as ethanol levels increase. The ethanol creates an
+the yeast ultimately sporulates and dies as ethanol levels increase. The ethanol creates an
 environment that makes it impossible for other
 microorganisms to join the feast. The same thing happens with the acidity
 created by the bacteria. The high acidity slows the fermentation process and
@@ -445,7 +445,8 @@ I~use around \qty{5}{\percent} of sourdough starter in summer times
 kitchen). In winter times I~opt for around \qty{10}{\percent} up to
 \qty{20}{\percent} sourdough starter (kitchen temperature around
 \qty{20}{\degreeCelsius} (\qty{68}{\degF})). This
-allows me to use a sourdough starter that's not in perfect condition. Your
+allows me to use a sourdough starter that's not in perfect condition. As
+explained earlier, your
 bread dough is essentially a gigantic starter. The low inoculation rate allows
 the starter to regrow inside your main dough into a desirable balance.
 Furthermore, the enzymes have enough time to break down the flour. This also
@@ -1150,7 +1151,7 @@ Now that you have cut your dough, the resulting chunks are not in an equal shape
 This is problematic for the next stage when you are shaping your dough.
 The resulting loaves wouldn't look nice and even. You would probably
 end up with areas that tear the moment you are shaping your dough.
-You wouldn't start the whole process on a good foundation. For that
+You wouldn't start the whole proofing process on a good foundation. For that
 reason, you need to pre-shape your dough.
 
 Pre-shaping is done for several reasons: