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

@@ -28,10 +28,10 @@ starter has half the flour as water.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-types}
-  \caption{3 different starter types next to each other. Note how the liquid starter is submerged
-  in water. It has a hydration of 500 percent or more.
-  The regular starter has a hydration of around 100 percent, the stiff starter
-around 50 to 60 percent.}%
+  \caption{Three~different starter types next to each other. Note how the
+      liquid starter is submerged in water. It has a hydration of~\qty{500}{\percent}
+      or more.  The regular starter has a hydration of around
+  \qty{100}{\percent}, the stiff starter around \qtyrange{50}{60}{\percent}.}%
   \label{fig:starter-types}
 \end{figure}
 
@@ -51,18 +51,18 @@ bacterial fermentation, then your dough will also have slightly more bacterial
 fermentation. If you have more yeast fermentation, then your main dough will
 have slightly more yeast fermentation. This is important to know when you are
 working with a more mature unfed starter. Let's say your starter had last been
-fed 48 hours ago. Chances are that your bacteria is very active while the
+fed 48~hours ago. Chances are that your bacteria is very active while the
 yeast could be dormant. In such a case you can skip feeding your starter
-before making another dough. Just use a very tiny amount of starter. For 1000 g
-of flour I~would take around 10 g of starter (1 percent in terms of baker's
-math). If my starter is very young and had just been fed 6 to 8 hours ago I~might
-end up going up to 20 percent of starter. Remember that your dough is nothing
+before making another dough. Just use a very tiny amount of starter. For \qty{1000}{\gram}
+of flour I~would take around \qty{10}{\gram} of starter (\qty{1}{\percent} in terms of baker's
+math). If my starter is very young and had just been fed 6 to 8~hours ago I~might
+end up going up to \qty{20}{\percent} of starter. Remember that your dough is nothing
 else other than a big starter. It will tremendously help you to figure out
 your best next steps.
 
-When using such a low inoculation rate (1 percent), you need to use stronger
+When using such a low inoculation rate (\qty{1}{\percent}), you need to use stronger
 flour when making wheat-based doughs. Your flour naturally breaks down due
-to enzymatic activity. It might take 24 hours for the starter to re-grow
+to enzymatic activity. It might take 24~hours for the starter to re-grow
 inside of your bread dough. At the same time, the enzymatic activity might
 have caused your gluten to degrade significantly. While this is okay
 when looking at your starter, your wheat-based dough will flatten
@@ -74,12 +74,12 @@ a longer fermentation before most gluten is broken down.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter.jpg}
-  \caption{A regular sourdough starter at 100 percent hydration fed with rye
+  \caption{A regular sourdough starter at \qty{100}{\percent} hydration fed with rye
   flour.}%
   \label{fig:regular-sourdough-starter}
 \end{figure}
 
-The regular sourdough starter is made at a hydration of around 100 percent.
+The regular sourdough starter is made at a hydration of around \qty{100}{\percent}.
 This means the starter has equal parts of flour and water. This is the most
 common and most universal sourdough starter there is. The starter has a good
 balance of yeast and bacteria. After a feeding, the volume increases and
@@ -96,7 +96,7 @@ A regular starter is a perfect choice to use when utilizing stronger wheat or sp
 It also nicely works with rye, emmer or einkorn. If you only have a weak flour
 at hand with less gluten, this starter might cause issues. As you tend to have
 quite some bacterial activity, gluten is going to be broken down fast. When
-using the starter, use around 1 to 20 percent starter based on the flour of your
+using the starter, use around 1 to \qty{20}{\percent} starter based on the flour of your
 dough.
 
 Depending on the bacteria cultivated, a regular starter either has a lactic (dairy),
@@ -131,7 +131,7 @@ starter's flavor by changing the type to a liquid starter.
 \end{center}
 \end{figure}
 
-The liquid starter is made at a hydration of around 500 percent. This means
+The liquid starter is made at a hydration of around \qty{500}{\percent}. This means
 the starter has much more water than flour. The additional layer of water on
 top of the flour changes the microbiome of your starter.
 
@@ -146,8 +146,8 @@ from enhanced yeast activity. The liquid starter conversion is non reversible.
 So ideally keep a backup of your stiff or regular starter.
 
 To commence with the
-conversion, simply take around 1 gram of your starter, mix with 5 g flour and
-25 g water. Stir everything together properly. After a few minutes the flour is
+conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and
+\qty{25}{\gram} water. Stir everything together properly. After a few minutes the flour is
 going to start settling in at the bottom of your jar. Repeat this process over
 a few days. Shake the starter gently to see if you can see tiny \ch{CO2} bubbles
 moving in the liquid. This is a good sign that your starter is ready. Use your
@@ -159,11 +159,11 @@ weak wheat flour will not work. If you do not care about baking a freestanding l
 then you can easily use this starter together with a loaf pan.
 This starter also works great when making a hearty pancake dough. To use it
 I~shake the starter container until I~see all ingredients are homogenized.  Then
-I~use around 5 percent of it in terms of baker's math. So for 1000 g of flour
-that's around 50 grams of liquid starter. As it is very liquid you have to
-include the 50 grams in your liquid calculation. I~typically treat the starter
-directly as liquid in the recipes. So if the recipe calls for 600 grams of water
-and I~use 50 grams of starter, then I~would proceed and only use 550 grams of
+I~use around \qty{5}{\percent} of it in terms of baker's math. So for \qty{1000}{\gram} of flour
+that's around \qty{50}{\gram} of liquid starter. As it is very liquid you have to
+include the \qty{50}{\gram} in your liquid calculation. I~typically treat the starter
+directly as liquid in the recipes. So if the recipe calls for \qty{600}{\gram} of water
+and I~use \qty{50}{\gram} of starter, then I~would proceed and only use \qty{550}{\gram} of
 water.
 
 This type of starter is also an excellent mold combatant. As you are removing
@@ -191,8 +191,8 @@ jar.}%
 \end{figure}
 
 The stiff starter is the driest of all the starters. It has a hydration of
-around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
-60 grams of water. If you can't mix flour and water because the
+around \qtyrange{50}{60}{\percent}. So for \qty{100}{\gram} of flour you are using around
+\qtyrange{50}{60}{\gram} of water. If you can't mix flour and water because the
 mixture is too dry you need to increase the water quantity. This is often
 the case when using whole wheat/rye flour to make your starter. The
 more bran your flour contains, the more water your flour can absorb. The stiff
@@ -220,8 +220,8 @@ for a visual example of the starter's required hydration level.
   process takes around 3 days. The longer you maintain your starter at the
   suggested hydration level, the more adapted your microorganisms become. The
   stiff starter boosts the yeast activity of your sourdough starter.
-  The guide uses a 50 percent hydration level for the starter. If the dough is too stiff
-  consider increasing this to 60 percent.}%
+  The guide uses a \qty{50}{\percent} hydration level for the starter. If the dough is too stiff
+  consider increasing this to \qty{60}{\percent}.}%
   \label{fig:stiff-starter-conversion}
 \end{center}
 \end{figure}
@@ -260,9 +260,9 @@ very mild. I~am still yet to find a proper 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.
 
-When making the stiff sourdough starter, start by using around 50 percent
+When making the stiff sourdough starter, start by using around \qty{50}{\percent}
 water. If you are using a whole wheat flour, or a strong flour consider going
-up to 60 percent. All the ingredients should mix together very well. There
+up to \qty{60}{\percent}. All the ingredients should mix together very well. There
 should be no crumbly flour left. This is a common mistake I~have seen when
 people tried to make the stiff starter. Yes it should be dry, but not to a
 point where it is a brick of cement. If you have ever made a pasta dough, this
@@ -273,9 +273,10 @@ 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 1 to 20 percent depending on the ripeness of
-your starter. In summer I~typically use around 10 percent and in winter
-around 20 percent. This way you can also control the fermentation speed.
+When using a stiff starter, use around \qtyrange{1}{20}{\percent} depending 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
 the rest of the dough. In this case you can try to dissolve the starter in the
 water you are about to use for your dough. This will make mixing a lot easier.
@@ -327,7 +328,7 @@ Lastly, no matter which starter type you choose, you can control how sour
 you want your dough to be. The longer you push the fermentation, the more
 acidity is going to be piled up. The only difference is that for a given
 volume increase, the stiff starter will produce the least acidity. So for a
-volume increase of 100 percent, the liquid starter has produced the most acidity,
+volume increase of \qty{100}{\percent}, the liquid starter has produced the most acidity,
 followed by the regular starter and then the stiff starter. If you wait long
 enough, the stiff starter will have produced the same amount of acidity as the
 other starters. But before doing so it will have also produced a lot more \ch{CO2}. If

book/sourdough-starter/sourdough-starter.tex

@@ -19,19 +19,19 @@ for bakers, the quantity of each ingredient
 is calculated as a percentage based on how much flour you have.
 Let me demonstrate this with a small example from
 a pizzeria. In the morning you check and you realize you
-have around 1 kilogram of flour.
-Your default recipe calls for around 600 grams of water.
+have around  \qty{1}{\kg} of flour.
+Your default recipe calls for around \qty{600}{\gram} of water.
 That would be a typical pizza dough, not too dry but
-also not too wet. Then you would be using around 20 grams
-of salt and around 100 grams of sourdough starter\footnote{This is my go to
+also not too wet. Then you would be using around \qty{20}{\gram}
+of salt and around \qty{100}{\gram} of sourdough starter\footnote{This is my go to
 pizza dough recipe. In Napoli modern pizzerias would use fresh or dry yeast.
 However traditionally pizza has always been made with sourdough.}.
-The next day you suddenly have 1.4 kilograms of flour
+The next day you suddenly have \qty{1.4}{\kg} of flour
 at hand and thus can make more pizza dough. What do you do?
 Do you multiply all the ingredients by 1.4? Yes you could,
 but there is an easier way. This is where baker's math
 comes in handy. Let's look at the default recipe with baker's
-math and then adjust it for the 1.4 kilogram flour quantity.
+math and then adjust it for the \qty{1.4}{\kg} flour quantity.
 
 \begin{table}[!htb]
 \begin{center}
@@ -41,40 +41,40 @@ math and then adjust it for the 1.4 kilogram flour quantity.
 \end{table}
 
 Note how each of the ingredients is calculated as a percentage
-based on the flour. The 100 percent is the baseline and represents the absolute
-amount of flour that you have at hand. In this case that's 1000 grams
-(1 kilogram).
+based on the flour. The \qty{100}{\percent} is the baseline and represents the absolute
+amount of flour that you have at hand. In this case that's \qty{1000}{\gram}
+(\qty{1}{\kg}).
 
 Now let's go back to our example and adjust the flour, as we have
 more flour available the next day. As mentioned the next day
-we have 1.4 kilograms at hand (1400 grams).
+we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}).
 
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-recipe-bakers-math.tex}
-        \caption{An example recipe that uses 1400 grams as its baseline and
+        \caption{An example recipe that uses \qty{1400}{\gram} as its baseline and
         is then calculated using baker's math.}
     \end{center}
 \end{table}
 
 For each ingredient we calculate the percentage
-based on the flour available (1400 grams). So for the water
-we calculate 60 percent based on 1400. Open up your
-calculator and type in 1400 * 0.6 and you have
-the absolute value in grams that you should be using.
-For the second day, that is 840 grams. Proceed to do the same
+based on the flour available (\qty{1400}{\gram}). So for the water
+we calculate \qty{60}{\percent} based on \num{1400}. Open up your
+calculator and type in \numproduct{1400}{0.6} and you have
+the absolute value in gram  that you should be using.
+For the second day, that is \qty{840}{\gram}. Proceed to do the same
 thing for all the other ingredients and you will know
 your recipe.
 
 
-Let's say you would want to use 50 kilograms of flour
+Let's say you would want to use \qty{50}{\kg} of flour
 the next day. What would you do? You would simply proceed
 to calculate the percentages one more time. I~like this
 way of writing recipes a lot. Imagine you wanted to make
 some pasta. You would like to know how much sauce you should
 be making. Now rather than making a recipe just for you, a
 hungry family arrives. You are tasked with making pasta
-for 20 people. How would you calculate the amount of sauce
+for \num{20} people. How would you calculate the amount of sauce
 you need? You go to the internet and check a recipe and then
 are completely lost when trying to scale it up.
 
@@ -103,7 +103,7 @@ contamination of the microbes you are trying to cultivate
 in your starter. More of them live on the hull compared to the
 endophytes living in the grain.
 
-Start by measuring approximately 50 grams each of flour and
+Start by measuring approximately \qty{50}{\gram} each of flour and
 water. The measurements don't have to be exact; you can use
 less or more, or just eyeball the proportions. These
 values are just shown as a reference.
@@ -114,8 +114,8 @@ like Germany, tap water is perfectly fine. Chlorine is added
 to water as a disinfectant to kill microorganisms, you will
 not be able to grow a starter with chlorinated water.
 
-In this process, the hydration of your starter is 100
-percent. This means you're using equal parts flour and
+In this process, the hydration of your starter is \qty{100}{\percent}.
+This means you're using equal parts flour and
 water. Stir everything together so that all the flour is
 properly hydrated. This step activates the microbial spores
 in your mixture, drawing them out of hibernation and
@@ -189,24 +189,24 @@ my kitchen.
 \end{figure}
 
 
-Wait for around 24 hours and observe what happens to your starter.
+Wait for around 24~hours and observe what happens to your starter.
 You might see some early signs of fermentation already. Use your nose
 to smell the dough. Look for bubbles in the dough. Your dough
 might already have increased in size a little bit. Whatever
 you see and notice is a sign of the first battle. Some microbes
 have already been outperformed. Others have won the first battle.
-After around 24 hours most of the starch has been broken down
+After around 24~hours most of the starch has been broken down
 and your microbes are hungry for additional sugars. With a spoon
-take around 10 grams from the previous day's mixture and place
+take around \qty{10}{\gram} from the previous day's mixture and place
 it in a new container. Again --- you could also simply eye ball
 all the quantities. It does not matter that much. Mix the 10
-grams from the previous day with another 50 grams of flour
-and 50 grams of water. Note the ratio of 1:5. I~very often use
+grams from the previous day with another \qty{50}{\gram} of flour
+and \qty{50}{\gram} of water. Note the ratio of 1:5. I~very often use
 1 part of old culture with 5 parts of flour and 5 parts of water.
 This is also very often the same ratio I~use when making a dough.
 A dough is nothing else than a sourdough starter with slightly different
-properties. I'd always be using around 100--200 grams of starter
-for around 1000 grams of flour (baker's math: 10--20 percent).
+properties. I'd always be using around \qtyrange{100}{200}{\gram} of starter
+for around \qty{1000}{\gram} of flour (baker's math: \qtyrange{10}{20}{\percent}).
 Homogenize your new mixture again with a spoon. Then cover
 the mix again with a glass or a lid. If you notice the top of
 your mixture dries out a lot consider using another cover. The
@@ -231,7 +231,7 @@ grow in population with each subsequent feeding. Even if you see no signs
 of activity directly, don't worry. There is activity in
 your starter on a microscopic level.
 
-24 hours later again we will repeat the same thing again until
+24~hours later again we will repeat the same thing again until
 we see that our sourdough starter is active. More on that in the
 next section of this book.
 
@@ -323,7 +323,7 @@ yeast part of your sourdough and balance the fermentation.
   \input{figures/fig-starter-maintenance.tex}
   \caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a
   piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an
-  option that works best for your own schedule. The chart assumes that you are using a starter at a 100 percent
+  option that works best for your own schedule. The chart assumes that you are using a starter at a \qty{100}{\percent}
   hydration level. Adjust the water content accordingly when you use a stiff
 starter.}%
   \label{fig:sourdough-maintenance-process}
@@ -337,8 +337,8 @@ perform daily feedings of the starter. The key to understanding how to properly
 conduct maintenance is to understand what happens to your starter after you
 used it to make a dough. Whatever starter you have left, or a tiny piece of
 your bread dough can serve to make your next starter\footnote{I~very often use all my
-starter to make a dough. So if the recipe calls for 50g of starter I~make
-exactly 50g starter in advance. This means I~have no starter left. In that
+starter to make a dough. So if the recipe calls for \qty{50}{\gram} of starter I~make
+exactly \qty{50}{\gram} starter in advance. This means I~have no starter left. In that
 case I~would proceed to take tiny bit of the dough at the end of the
 fermentation period. This piece I~would use to regrow my starter again.}.
 
@@ -390,7 +390,7 @@ all your starter you can cut a piece of your dough. The dough itself is
 nothing different than a gigantic starter. I~recommend a 1:5:5 ratio like
 mentioned before. So take 1 piece of starter, feed with 5 parts of flour and 5
 parts of water. If it is very hot where you live, or if you want to make the
-bread around 24 hours later after your last feeding, change the ratio. In that
+bread around 24~hours later after your last feeding, change the ratio. In that
 case I~would go for a 1:10:10 ratio. Sometimes I~don't have enough starter.
 Then I~even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
 flour you feed it takes longer for your starter to be ready again.
@@ -409,7 +409,7 @@ to make a lacto fermented hot sauce for instance.
 The colder it is the longer you preserve a good balance of yeast and
 bacteria. Generally, the warmer it is the faster the fermentation process is,
 and the colder it is the slower the whole process becomes.
-Below 4°C the starter fermentation almost completely stops. The
+Below  \qty{4}{\degreeCelsius} the starter fermentation almost completely stops. The
 fermentation speed at low temperatures depends on the
 strains of wild yeast and bacteria
 that you have cultivated.
@@ -425,7 +425,7 @@ Simply take your starter and mix it with flour. Try to crumble the starter as
 much as possible. Add more flour continuously until you notice that there is no
 moisture left. Place the flour starter in a dry place in your house. Let it
 dry out even more. If you have a dehydrator you can use this to speed up the
-process. Set it to around 30°C and dry the starter for 12--20 hours. The next
+process. Set it to around  \qty{30}{\degreeCelsius} and dry the starter for 12--20~hours. The next
 day your starter has dried out a bit. It is in a vulnerable state as there is still a bit
 of humidity left. Add some more flour to speed up the drying process. Repeat
 for another 2 days until you feel that there is no humidity left. This is