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/troubleshooting/crumb-structures/crumb-structures.tex

@@ -44,7 +44,7 @@ That's why achieving such a crumb works best if you only ferment
 one loaf at a time. Normally, if you have to pre-shape your dough,
 you will automatically degas your dough a little bit during the rounding process.
 If you skip this step and directly shape your dough, you will achieve a more open crumb.
-A good rule of thumb is to not touch your dough for at least 1--2 hours before shaping,
+A good rule of thumb is to not touch your dough for at least 1--2~hours before shaping,
 to achieve as open a crumb as possible.
 
 \begin{figure}
@@ -124,10 +124,11 @@ oil. It will make delicious sourdough flatbreads.
 To fix issues related to over-fermentation, you need to stop the fermentation process
 earlier. What I~like to do is to extract a small fermentation sample from my dough.
 Depending on the volume increase of this sample, I~can mostly judge when my fermentation
-is finished. Try to start with a 25 percent volume increase of your main dough or sample.
-Depending on how much gluten your flour has, you can ferment for a longer period of time.
-With a strong flour featuring a 14--15 percent protein, you should be able to safely
-ferment until a 100 percent size increase. This however also depends on your
+is finished. Try to start with a \qty{25}{\percent} volume increase of your
+main dough or sample.  Depending on how much gluten your flour has, you can
+ferment for a longer period of time.  With a strong flour featuring a
+\qtyrange{14}{15}{\percent} protein, you should be able to safely ferment
+until a \qty{100}{\percent} size increase. This however also depends on your
 sourdough starter's composition of yeast and bacteria. The more bacterial fermentation,
 the faster your dough structure breaks down. Frequent feedings of your sourdough
 starter will improve the yeast activity. Furthermore, a stiff sourdough starter
@@ -194,13 +195,14 @@ To fix issues related to under-fermentation, you simply have to ferment your dou
 for a longer period of time. Now, there is an upper limit to fermentation time
 as your flour starts to break down the moment it is in contact with water. That's why it
 might be a good idea to simply speed up your fermentation process. As a rough
-figure, I~try to aim for a bulk fermentation time of around 8--12 hours typically.
+figure, I~try to aim for a bulk fermentation time of around 8--12~hours typically.
 To achieve that you can try to make your sourdough starter more active.  This can be done
 by feeding your starter daily over several days. Use the same ratio as you would
-do for your main bread dough. Assuming you use 20 percent starter calculated on the flour,
-use a 1:5:5 ratio to feed your starter. That would be 10 grams of existing starter,
-50 grams of flour, 50 grams of water for instance.
-To boost your yeast activity even more, you can consider making a stiff sourdough
+do for your main bread dough. Assuming you use \qty{20}{\percent} starter
+calculated on the flour, use a 1:5:5 ratio to feed your starter. That would be
+\qty{10}{\gram} of existing starter, \qty{50}{\gram} of flour, \qty{50}{\gram}
+of water for instance.  To boost your yeast activity even more, you can
+consider making a stiff sourdough 
 starter. The bacteria produces mostly acid. The more acidity
 is piled up, the less active your yeast is. The stiff sourdough starter
 enables you to start your dough's fermentation with stronger yeast activity
@@ -220,8 +222,9 @@ hasn't been developed properly. Your dough is too extensible and flattens out
 mostly rather than springing upwards in the oven. This can also happen if you
 proofed your dough for too long. Over time the gluten relaxes and your dough
 becomes more and more extensible. You can observe the gluten relaxing behavior
-too when making a pizza pie. Directly after shaping your dough balls, it's very hard to shape
-the pizza pie. If you wait for 30--90 minutes stretching the dough becomes a lot easier.
+too when making a pizza pie. Directly after shaping your dough balls, it's
+very hard to shape the pizza pie. If you wait for 30--90~minutes stretching
+the dough becomes a lot easier.
 
 The easiest way to fix this is probably to knead your dough more at the start. To simplify
 things consider using less water for your flour too. This will result in a more elastic dough
@@ -322,5 +325,5 @@ I~would achieve less oven spring.
 Generally though, achieving too much steam is relatively challenging. I~could only
 make this mistake when using a Dutch oven as the steaming method paired with relatively
 large ice cubes. After talking with other bakers using the same Dutch oven, it seems
-that my ice cubes (around 80g) were 4 times as heavy as the ones other bakers
-would use (20g).
+that my ice cubes (around \qty{80}{\gram}) were 4 times as heavy as the ones
+other bakers would use (\qty{20}{\gram}).

book/troubleshooting/misc.tex

@@ -10,22 +10,22 @@ amylase and protease enzymes work faster, making more
 sugars available and degrading the gluten proteins.
 
 At around 22°C (72°F) in my kitchen my bulk fermentation is ready
-after around 10 hours. I~use around 20 percent of sourdough
+after around 10~hours. I~use around \qty{20}{\percent} of sourdough
 starter based on the flour. In summertime the temperatures
 in my kitchen sometimes increase to 25°C (77°F). In that case
-I~reduce the sourdough starter to around 10 percent.
+I~reduce the sourdough starter to around \qty{10}{\percent}.
 
 If I~didn't do that, my fermentation would be done after
-around 4--7 hours. The problem is that the dough is quite
+around 4--7~hours. The problem is that the dough is quite
 unstable when fermenting at this high speed. This means
 that you easily run into issues of over-fermentation.
 Finding the perfect sweet spot between fermenting enough
 and not too much becomes much harder. Normally you might
 have a time window of 1 hour. But at the rapid speed it
-might be reduced to a time window of 20 minutes. Now at
+might be reduced to a time window of 20~minutes. Now at
 30°C (86°F), everything moves much faster. Your bulk
-fermentation might be complete in 2--4 hours when using
-10--20 percent starter. Proofing your dough in the fridge
+fermentation might be complete in 2--4~hours when using
+\qtyrange{10}{20}{\percent} starter. Proofing your dough in the fridge
 becomes almost impossible. As your dough cools down in the
 fridge the fermentation also slows down. However cooling the
 dough down from 30°C to 4--6°C in your fridge takes much
@@ -35,11 +35,11 @@ end up overproofing your dough if you leave it overnight
 in the fridge.
 
 That's why I~recommend that you reduce the amount of starter
-that you use in the tropics to around 1--5 percent
+that you use in the tropics to around \qtyrange{1}{5}{\percent}
 based on the flour. This will slow down the fermentation
 process significantly and provides you a bigger window
 of time. Try to aim for an overall bulk fermentation of at
-least 8--10 hours. Reduce the amount of starter to get there.
+least 8--10~hours. Reduce the amount of starter to get there.
 
 When making dough, try to use the same water temperature
 as your ambient temperature. Assuming that the temperature
@@ -134,7 +134,7 @@ called a \emph{strong flour}. Stronger flours tend
 to be from wheat varieties that have be grown in more
 sunny conditions. Because of that, stronger flours tend
 to be more expensive. For freestanding loaves, I~recommend
-using a flour that contains at least 12 percent protein.
+using a flour that contains at least \qty{12}{\percent} protein.
 Generally, the more protein, the longer you can ferment your dough.
 
 Another option to achieve a more sour flavor could be to
@@ -142,7 +142,7 @@ use a starter that produces more acetic acid. Based on my own
 experience, most of my pure rye starters produced stronger acetic
 notes. Chemically, the acetic acid isn't as sour, but when tasting
 it will seem more sour. Make sure to use a starter that is at
-a hydration of around 100 percent. Acetic acid production
+a hydration of around \qty{100}{\percent}. Acetic acid production
 requires oxygen. A starter that is too liquid tends to favor lactic
 acid production because the flour is submerged in water. By submerging
 the dough very little oxygen can pass through the water to the fermenting flour.
@@ -157,20 +157,20 @@ time the acetic acid-producing bacteria will perish from your starter.
 
 Another easier option could be to bake your sourdough
 twice. I~have observed this when shipping bread for my micro
-bakery. The idea was to bake my bread for around 30 minutes
+bakery. The idea was to bake my bread for around 30~minutes
 until it's sterilized, let it cool down and then ship it
 to customers. Once you receive it, you just bake it again
-for another 20--30 minutes to achieve the desired crust and
+for another 20--30~minutes to achieve the desired crust and
 then you can eat it. Some of the customers reported a very sour
 tasting bread. After investigating a bit more, it became
 crystal clear. By baking the bread twice you don't boil off
 as much acid during the baking process. Water
 evaporates at around 100°C (212°F) while acetic acid boils at
-118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30 minutes
+118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30~minutes
 at around 230°C (446°F) some of the water has started to evaporate,
 but not all the acid yet. If you were to continue to bake, more
 and more of the acid would start to evaporate. Now if you were
-to stop baking after 30 minutes, you would typically have reached
+to stop baking after 30~minutes, you would typically have reached
 a core temperature of around 95°C (203°F). Your dough would need
 to be cooled down again to room temperature. The crust would
 still be quite pale. Then a couple of hours later, you start
@@ -210,7 +210,7 @@ the tides of your starter towards a better yeast fermentation~\cite*{more+active
 
 To shift the tides even further, a real game changer
 for me has been to create a stiff sourdough starter. The
-stiff sourdough starter is at a hydration of around 50 percent.
+stiff sourdough starter is at a hydration of around \qty{50}{\percent}.
 By doing so your sourdough starter will favor yeast
 activity a lot more. Your doughs will be more fluffy and less
 sour for a given volume increase. I~tested this
@@ -256,7 +256,7 @@ edges of your starter's container, typically in areas where no active
 starter microorganisms can reach. Simply try to extract an
 area of your starter that has no mold. Feed it again with flour and
 water. After a few feedings, your starter should be back to normal.
-Take only a tiny bit of starter: 1--2 grams are enough. They already
+Take only a tiny bit of starter: \qtyrange{1}{2}{\gram} are enough. They already
 contain millions of microorganisms.
 
 Mold favors aerobic conditions. This means that air is required in order
@@ -280,18 +280,18 @@ growth.}%
   \label{fig:fungi-lactic-acid-interactions}
 \end{figure}
 
-To pickle your starter, simply take a bit of your existing starter (5 grams for
-instance). Then feed the mixture with 20g of flour and 100g of water. You have
-created a starter with a hydration of around 500 percent. Shake the mixture vigorously.
+To pickle your starter, simply take a bit of your existing starter (\qty{5}{\gram} for
+instance). Then feed the mixture with \qty{20}{\gram} of flour and \qty{100}{\gram} of water. You have
+created a starter with a hydration of around \qty{500}{\percent}. Shake the mixture vigorously.
 After a few hours you should start seeing most of the flour near the bottom
 of your container. After a while most of the oxygen from the bottom mixture
 is depleted and anaerobic lactic acid bacteria will start to thrive. Take a
 note of the smell your sourdough starter. If it was previously acetic
 it will now change to be a lot more dairy. Extract a bit of your mixture the
-next day by shaking everything first. Take 5g of the previous mixture, feed
-again with another 20g of flour and another 100g of water. After 2--3
+next day by shaking everything first. Take \qty{5}{\gram} of the previous mixture, feed
+again with another \qty{20}{\gram} of flour and another \qty{100}{\gram} of water. After 2--3
 additional feedings your starter should have adapted. When switching back
-to a hydration of 100 percent the mold should have been eliminated. Please note that
+to a hydration of \qty{100}{\percent} the mold should have been eliminated. Please note that
 more tests should be conducted on this topic. It would be nice to really
 carefully analyze the microorganisms before the pickling and after.
 
@@ -449,7 +449,7 @@ wheat dough together, your dough will ultimately tear.
 
 \begin{figure}[!htb]
   \includegraphics[width=1.0\textwidth]{tearing-dough}
-  \caption{My dough tearing after 24 hours of no activity.}%
+  \caption{My dough tearing after 24~hours of no activity.}%
   \label{fig:tearing-dough}
 \end{figure}
 
@@ -464,7 +464,7 @@ will activate them again. In this case the dough did not ferment
 fast enough before the protease broke down the gluten. By activating
 your microbes they will start to reproduce and increase in quantity
 for as long as there is food available. But this process
-in my case was not fast enough. After around 24 hours, the whole
+in my case was not fast enough. After around 24~hours, the whole
 dough just started to completely tear apart. The whole process was further
 accelerated by my using whole wheat flour. Whole wheat
 contains more enzymes than white flour.
@@ -495,10 +495,10 @@ you wait. But sometimes your starter becomes sour too fast.
 In this case apply daily feedings to your starter. Reduce
 the amount of old starter that you use to feed. A ratio
 of 1:5:5 or 1:10:10 can do wonders. In this case you would
-take 1 part of starter (10g) and feed it with 50g of flour
-and 50g of water. This way the microorganisms start
+take 1 part of starter (\qty{10}{\gram}) and feed it with \qty{50}{\gram} of flour
+and \qty{50}{\gram} of water. This way the microorganisms start
 the fermentation in a greenfield environment. This is
-similar to the 10 percent starter or 20 percent starter
+similar to the \qty{10}{\percent} starter or  \qty{20}{\percent} starter
 ratio that you use to make a dough. These days I~almost
 never use a 1:1:1 ratio. This only makes sense when you
 are initially creating your starter. You want a sour
@@ -541,8 +541,8 @@ ultimately lose structure
 and collapse. Observe the point before it collapses.
 This is the point when
 you should use your starter. This could be a
-50 percent volume increase, 100
-percent or 200 percent. It is always better to use
+ \qty{50}{\percent} volume increase, 100
+percent or \qty{200}{\percent}. It is always better to use
 the starter a little bit
 too early rather than too late. If you use the
 starter later, reduce the
@@ -567,7 +567,7 @@ for more information on the topic.
 
 \section{Should I~autolyse my dough?}
 
-In 95 percent of all cases, an autolysis
+In \qty{95}{\percent} of all cases, an autolysis
 makes no sense. Instead I~recommend
 that you conduct a fermentolysis. You
 can read more about the autolysis process in
@@ -588,8 +588,8 @@ to fermentolyse rather than autolyse.
 \section{What's the benefit of using a stiff sourdough starter?}
 
 A regular sourdough starter has equal parts of
-flour and water (100 percent hydration). A stiffer
-sourdough starter features a hydration level of 50 to 60 percent.
+flour and water (\qty{100}{\percent} hydration). A stiffer
+sourdough starter features a hydration level of 50 to \qty{60}{\percent}.
 
 The stiff sourdough starter boosts the yeast part
 of your starter more. This way your gluten degrades
@@ -637,7 +637,7 @@ You can also use a water filter with activated charcoal
 which will remove the chlorine.
 Alternatively, if you draw tap water into a pitcher or other
 container and let it sit, loosely covered, the chlorine
-should dissipate within 12--24 hours, and you have
+should dissipate within 12--24~hours, and you have
 the added advantage of automatically having
 room-temperature water.
 
@@ -677,14 +677,14 @@ feeding makes your starter stronger and stronger.
 You can always mix in a little bit of vital wheat gluten. Vital wheat gluten
 is concentrated extracted gluten from wheat flour.
 
-I~recommend that you add around 5 grams of wheat gluten for every 100 grams of
+I~recommend that you add around \qty{5}{\gram} of wheat gluten for every \qty{100}{\gram} of
 flour that you are using.
 
 \section{What's a good level of water (hydration) to make a dough?}
 
 Especially when starting to make bread, use lower amounts of water. This will
 greatly simplify the whole process. I~recommend using a level of around 60
-percent hydration. So for every 100 grams of flour use around 60 grams of water.
+percent hydration. So for every \qty{100}{\gram} of flour use around \qty{60}{\gram} of water.
 This ballpark figure will work for most flours. With this hydration, you can
 make bread, buns, pizzas, and even baguettes out of the same dough.
 
@@ -697,7 +697,7 @@ You can include seeds directly at the start when mixing the dough. If you use
 whole seeds such as wheat or rye kernels, soak them in water overnight and
 then rinse them before adding them to the dough. This makes sure that they
 are not crunchy and are soft enough when eating the bread. If you forgot to soak
-them you can cook the seeds for 10 minutes in hot water. Rinse them with cold
+them you can cook the seeds for 10~minutes in hot water. Rinse them with cold
 water before adding them to your dough.
 
 If you want to sweeten the dough, your best option is to add sugar during the