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}).