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/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -41,10 +41,10 @@ be replaced with einkorn or emmer based on your preference.
 
 The following recipe will make you 2 loaves:
 \begin{itemize}
-  \item 1000 g of whole rye flour
-  \item 800 g of room temperature water (80 percent)
-  \item 200 g of sourdough starter (20 percent)
-  \item 20 g of salt (2 percent)
+  \item \qty{1000}{\gram} of whole rye flour
+  \item \qty{800}{\gram} of room temperature water (\qty{80}{\percent})
+  \item \qty{200}{\gram} of sourdough starter (\qty{20}{\percent})
+  \item \qty{20}{\gram} of salt (\qty{2}{\percent})
 \end{itemize}
 
 The sourdough starter can be in an active or inactive state. If it has been
@@ -55,7 +55,7 @@ The dough is very forgiving.
 If you follow the suggested dough from the recipe you are making a relatively
 wet rye dough. It's so wet that it can only be made using a loaf pan. If
 you want to make a freestanding rye bread, consider reducing the hydration
-to around 60 percent.
+to around \qty{60}{\percent}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{ingredients}
@@ -88,13 +88,13 @@ dough is ready to begin bulk fermentation.
 You can bulk ferment the dough for a few hours up to
 weeks. By extending the bulk fermentation time, you increase
 the acidity the final loaf is going to feature. After around
-48 hours, the acidity will no longer increase. This is because
+48~hours, the acidity will no longer increase. This is because
 most of the nutrients have been eaten by your microorganisms.
 You could let your dough sit for longer, but it wouldn't alter the
 final flavor profile by much.
 
-I~recommend waiting until the dough has roughly increased by
-50 percent in size. If you are daring, you can taste the dough
+I~recommend waiting until the dough has roughly increased by~\qty{50}{\percent}
+in size. If you are daring, you can taste the dough
 to get an idea of the acidity profile. The dough will likely
 taste very sour. However, a lot of the acid will evaporate
 during the baking process. So the final loaf will not be
@@ -124,7 +124,7 @@ Carefully spread the dough with a spatula in your loaf pan. You
 can wet the spatula to make this process easier. Spread it
 until the surface looks smooth and shiny.
 
-For proofing, I~recommend waiting around 60 minutes. An extended
+For proofing, I~recommend waiting around 60~minutes. An extended
 proofing period does not make sense unless you want to further
 increase the dough's acidity. The dough will not become fluffier
 the longer you proof. With the short proofing period, however,
@@ -141,7 +141,7 @@ Chapter~\ref{chapter:baking}. One challenging aspect
 of using a loaf pan is to make sure that the center part of your
 dough is properly cooked. For this reason, it is best to use a thermometer
 and measure the internal temperature. The bread is
-ready once the internal temperature reaches 92°C (197°F). I~recommend
+ready once the internal temperature reaches  \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
 removing the bread from the loaf pan once it reaches the desired
 temperature. Then you can continue baking the loaf without the pan and
 steam. This way you achieve a great crust all around your