Use Siunitx package for dealing with units (#129)

It is complicated :
[1] The International System of Units (si), https://www.bipm.org/en/
measurement-units/.
[2] International System of Units from nist, http://physics.nist.gov/cuu/Units/
index.html.

And one will never get it right (space or not, half-space?) nor
consistent so using that instead.

I am not sure how times and hours, when to write digits and when in
letter so I did not change much..

Did not touch the tables as ebooks on github actions seems to break when
you look at them funny.

Co-authored-by: Cedric <ced@awase.ostal>

book/baking/baking.tex

@@ -29,7 +29,7 @@ extensible and can be stretched.
     \end{center}
 \end{table}
 
-At around 60°C (140°F) the microbes in your dough start to die.
+At around  \qty{60}{\degreeCelsius} (\qty{140}{\degF}) the microbes in your dough start to die.
 There are rumors that until this happens the microbes produce
 a lot of \ch{CO2}, resulting in the dough's expansion. However, this temperature
 is reached quickly. Furthermore, stress makes the microbes
@@ -37,19 +37,19 @@ enter sporulation mode in order to focus on spreading genetics.
 More research should be done here to validate or invalidate this
 claim.
 
-At 75°C (167°F) the surface of your dough turns into a gel. It
+At  \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns into a gel. It
 holds together nicely and is still extensible. This gel is essential
 for oven spring as it retains the gas of your dough very well.
 
-At around 100°C (212°F) the water starts to evaporate out of your
+At around  \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
 dough. If this weren't the case, your dough would taste soggy and
 doughy. The higher hydration your dough has, the more water your bread
 still contains after the bake. The crumb is going to taste a bit
 more moist. The consistency will be different.
 
 Another often undervalued step is the evaporation of acids. At
-118°C (244°F) the acetic acid in your dough starters to evaporate.
-Shortly after at 122°C (252°F) the lactic acid begins evaporating.
+ \qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starters to evaporate.
+Shortly after at  \qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
 This is crucial to understand and opens a door to many interesting
 ways to influence your final bread's taste. As more and more water
 begins to evaporate the acids in your dough become more concentrated.
@@ -78,9 +78,9 @@ acid? How would the taste change?
 As the temperature increases
 the crust thickens. The Maillard reaction kicks in, further deforming
 proteins and starches. The outside of your dough starts to become
-browner and crisper. This process begins at around 140°C (284°F)
+browner and crisper. This process begins at around  \qty{140}{\degreeCelsius} (\qty{284}{\degF})
 
-Once the temperature increases even more to around 170°C (338°F),
+Once the temperature increases even more to around  \qty{170}{\degreeCelsius} (\qty{338}{\degF}),
 the caramelization process begins. The remaining sugars the microbes
 did not convert yet start to brown and darken. You can keep baking
 for as long as you like to achieve the crust color that you
@@ -92,7 +92,7 @@ darker crust.}.
 
 The best method to know that your dough is done is to take
 the temperature of your dough. You can use a barbecue thermometer
-to measure it. Once the core temperature is at around 92°C (197°F),
+to measure it. Once the core temperature is at around  \qty{92}{\degreeCelsius} (\qty{197}{\degF}),
 you can stop the baking process. This is typically not done though
 as the crust hasn't been built yet\footnote{The thermometer is
 especially important when using a large loaf pan. It is sometimes
@@ -135,13 +135,13 @@ loses its ability to contain gas as the temperature heats
 up. The dough stops increasing in size. The steam plays
 an important role as it condenses and evaporates on top
 of your dough. The surface temperature is rapidly increasing
-to around 75°C (160°F). At this temperature the gel starts
+to around  \qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the gel starts
 to build. This gel is still extensible and allows expansion.
 Without the steam, the dough would never enter the gel stage,
 but instead directly go to the Maillard reaction zone. You
 want your dough to stay in this gel stage as long as possible
 to achieve maximum expansion\footnote{You can remove your
-dough from the oven after 5 minutes to see the gel. You will notice
+dough from the oven after 5~minutes to see the gel. You will notice
 that it holds the dough's structure. It has a very interesting consistency.}.
 
 \begin{figure}[!htb]
@@ -246,7 +246,7 @@ For the inverted tray you will need the following tools:
 
 These are the steps to follow with the inverted tray method:
 \begin{enumerate}
-\item Preheat the oven to around 230°C (446°F) and
+\item Preheat the oven to around  \qty{230}{\degreeCelsius} (\qty{446}{\degF}) and
 preheat one of the trays.
 \item Bring water to boil.
 \item Place your loaves on a piece of parchment paper. You
@@ -266,9 +266,9 @@ to the oven.
 water bowl. I~have added rocks to it, as it helps
 to improve the steam even further. This is optional.
 \item Close the oven.
-\item After 30 minutes remove the top tray. Also remove the bowl with water.
+\item After 30~minutes remove the top tray. Also remove the bowl with water.
 \item Finish baking your bread until you have reached your desired
-crust color. In my case this is another 15--25 minutes typically.
+crust color. In my case this is another 15--25~minutes typically.
 \end{enumerate}
 
 \section{Conclusions}