Improve overfermentation when retarding a dough

This adds retarding to the glossary and adds a note on how the times can
be effected when starting with a warmer dough. This fixes #248

book/glossary/glossary.tex

@@ -320,6 +320,13 @@ or pain de mie pan. The lid ensures that the bread rises in a perfectly straight
 shape, without the domed top characteristic of other bread loaves. Pullman loaves are
 often sliced very thin and are popular for making sandwiches.
 
+\item[\textbf{Retarding:}] The process of slowing down fermentation during the proofing
+stage by placing the dough in a colder environment, typically a refrigerator. This aids
+bakers in scheduling, allowing them to have more control over when to bake their breads,
+especially in large-scale bakeries where timing is essential to serve freshly baked bread
+to early morning customers. While scheduling is the main reason, some bakers also assert
+that retarding can enhance the bread's overall flavor profile.
+
 \item[Rye] A type of grain used in baking. Due to its low gluten content, breads
 made solely from rye flour tend to be dense. However, rye has a unique flavor and
 many health benefits, so it's often combined with wheat flour in baking. Pure rye

book/troubleshooting/crumb-structures.tex

@@ -98,8 +98,9 @@ appreciated less. However, I~personally really like the hearty strong taste.
 It is excellent in combination with something
 sweet or a soup.  From a consistency perspective, it is no longer as fluffy as it could be.
 The crumb might also taste a little bit gummy. That's because it has been broken down a lot
-by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno}
+by the bacteria. Furthermore, this style of bread has a significantly lower amount
-and is no longer comparable to raw flour, it's a fully fermented product.
+of gluten~\cite{raffaella+di+cagno} and is no longer comparable to raw flour,
+it's a fully fermented product.
 You can compare it with a blue cheese that is almost lactose free.
 
 When trying to work with the dough, you will notice that suddenly the dough feels
@@ -138,6 +139,17 @@ dough with less bacterial activity. A better yeast activity also will result
 in less acidity in your final bread. If you are a chaser of a very strong tangy
 flavor profile, then a stronger flour with more gluten will help.
 
+When retarding sourdough (cold proofing in the refrigerator), temperature plays a
+pivotal role in fermentation rates.  As the dough chills in the refrigerator,
+fermentation decelerates. Starting the retarding process at a warmer
+temperature means this deceleration takes longer.
+
+For instance, a dough that's ideal after 8 hours of retarding might be ready in
+merely 4 hours if it began at a higher temperature. Thus, it's crucial to
+experiment and determine the optimal retarding duration for your specific
+conditions. Conversely, if the dough starts colder, fermentation halts more
+rapidly in the refrigerator. In such scenarios, allowing the dough to proof at
+room temperature briefly before refrigerating can be beneficial.
 
 \subsection{Underfermented}