Typo fixes (#39)

* Typo fixes and phrasing improvements to flour types

* Fix typos

book/bread-types/bread-types.tex

@@ -43,7 +43,7 @@ bread can be made with all kinds of flour. You can even use
 flour without gluten such as corn or rice flour to make such
 a dough. To make the flat bread a little more fluffy you
 can use a little bit of wheat flour. The developing gluten
-will trap the gasses. During baking theses gasses will
+will trap the gasses. During baking, these gasses will
 inflate the dough.
 
 Another trick to improve the texture of the flat bread is to
@@ -71,9 +71,9 @@ an oven.
   \label{fig:free-standing-loaf-pan}
 \end{figure}
 
-After mixing the ingredients of your dough you can directly
+After mixing the ingredients of your dough, you can directly
 place the dough inside of the loaf pan. This makes the whole
-process simpler as you can skip steps such as shaping the dough.
+process simpler since you can skip steps such as shaping the dough.
 
 To make a great loaf pan bread with little work:
 
@@ -117,7 +117,7 @@ to clean them. With each bake a better patina forms making your
 pan more and more stick resistant.
 
 What's amazing about this type of bread is that it works
-with every flour. Overall time to work the dough is probably
+with every flour. The overall time to work the dough is probably
 less than 5 minutes, making it very easy to integrate
 into your daily routine. Furthermore loaf pans use the space
 in your oven very efficiently. Using the pans I can
@@ -149,7 +149,7 @@ for instance requires you to perform more steps. Mastering this
 technique takes several attempts.
 
 Once the dough is shaped it is proofed again for a certain
-period of time. Once the dough is ready a sharp tool such
+period of time. Once the dough is ready, a sharp tool such
 as a razor blade is used to make an incision into the dough.
 This helps the dough to better open up during the baking process.
 
@@ -164,7 +164,7 @@ for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter.
 \section{Simple flat bread recipe}
 \label{section:flat-bread-recipe}
 
-If you are just getting started making a flat bread is the
+If you are just getting started, making a flat bread is the
 easiest way to start making great bread at home. With just a
 few steps you can stop buying bread forever. This works with
 every flour, including gluten free options.
@@ -216,7 +216,7 @@ using warm water.
 
 This way you should have around 11g of sourdough ready in the evening. You will have
 the perfect quantity to make a dough for a single person. In case you want to make more
-bread simply multiply the quantities shown in table \ref*{tab:flat-bread-ingredients}.
+bread, simply multiply the quantities shown in table \ref*{tab:flat-bread-ingredients}.
 
 Then in the evening simply mix the ingredients as shown in the table. Your dough
 is going to be ready in the morning. It's typically ready after 6-12 hours. If
@@ -229,7 +229,7 @@ and see what you personally like the most.
 After mixing the ingredients together cover the container in which
 you made the dough. This prevents the dough from drying out and makes
 sure no fruit flies get access. A transparent container will be helpful
-when getting stared. You can better observe the dough and see when
+when getting started. You can better observe the dough and see when
 it is ready.
 
 \begin{figure}[htb!]
@@ -239,27 +239,27 @@ it is ready.
   The image has been provided by Charliefleurene via Wikipedia}
 \end{figure}
 
-If you used the flat bread option with less water look at a size increase
+If you used the flat bread option with less water look at the size increase
 of your dough. The dough should have increased at least 50 percent in size.
-Also look out for bubbles bubbles on the edges of your container.
-When going the pancake route look out for bubbles on the surface of your dough.
+Also look out for bubbles on the edges of your container.
+When going the pancake route, look out for bubbles on the surface of your dough.
 In both cases use your nose to check the scent of your dough. Depending
 on your sourdough starter's microbiome your dough will have 
 dairy, fruity alcoholic notes or vinegary acetic notes. Relying
 on the smell of your dough is best way to judge whether your
 dough is ready or not. Timings are not reliable as they
-depend on your starter and temperature. If your dough
-is ready too soon you can now move it directly to the fridge to bake
+depend on your starter and the temperature. If your dough
+is ready too soon, you can now move it directly to the fridge to bake
 it at a later more convenient time. The low temperature will halt the fermentation
 process\footnote{There are some exceptions. In some rare cases your starter
 might also work at lower temperatures. You might have cultivated low temperature appreciating
-microbes. Regardless though the fermentation
+microbes. Regardless though, the fermentation
 is always slower the colder it gets. A fridge really helps to preserve the state
 of your dough.}
 and your dough is going to be good for several days. The longer you wait the more sour the
 bread is going to be. The fridge is a great option in case you wanted to
 take the dough with you when visiting friends. People are going
-to love you for the freshly baked flat breads or pancakes. If you dare
+to love you for the freshly baked flat breads or pancakes. If you dare,
 you can also taste a little bit of your raw uncooked dough. It is likely
 going to taste relatively sour. I do this frequently to better evaluate the
 state of my doughs.
@@ -277,16 +277,16 @@ If you are completely lazy or don't have time, you could also use older sourdoug
 to make the dough directly without any prior starter feedings. Your sourdough starter
 is going to regrow inside of your dough. The
 final bread might be a bit more on the sour side as the balance of yeast to
-bacteria could be a off. In the table I recommended to use around 5 to 20 percent
+bacteria could be off. In the table I recommended using around 5 to 20 percent
 of sourdough starter based on the flour to make the dough. If you were to follow
-this approach just use around 1 percent and make the dough directly.
+this approach, just use around 1 percent and make the dough directly.
 The dough is probably going to be ready 24 hours later depending on the temperature.
 
-If you wanted to make sweet pan cakes, add some sugar and optional eggs to your dough
+If you wanted to make sweet pancakes, add some sugar and optional eggs to your dough
 now. A good quantity of eggs is around 1 egg per 100 grams of flour.
 Stir your dough a little bit and it is ready to be used. You'll 
 have delicious sweet savory pancakes, the perfect combination. By
-adding the sugar now you make sure that the microbes don't have
+adding the sugar now, you make sure that the microbes don't have
 enough time to fully ferment it. If you had added the sugar
 earlier no sweet flavour would be left 12 hours later.
 
@@ -305,7 +305,7 @@ option opt for around 0.1-0.5cm depending on what you like.
   \centering
   \caption{The crumb of a flat bread made with einkorn as flour. Einkorn
   is very low in gluten and thus does not trap as much CO2 as a wheat based
-  though. To make the dough fluffier use more water or consider adding
+  dough. To make the dough fluffier use more water or consider adding
   more wheat to the mix of your dough.}
 \end{figure}
 
@@ -316,7 +316,7 @@ bake your breads the more of the acidity is going to evaporate. If your
 dough is a bit more on the sour side you can use this trick to balance
 out the acidity. This really depends on which flavor you are looking for.
 
-When making a flat bread I recommend to wrap the baked flat breads
+When making a flat bread I recommend wrapping the baked flat breads
 in a kitchen towel. This way more of the evaporating humidity
 stays inside of your breads. This makes sure your flat breads stay
 nice and fluffy for a longer period after the bake. A similar option is
@@ -330,4 +330,4 @@ Keep a little bit of your unbaked dough. You can use it to make the next
 batch of bread or pancakes for the next day. If you want to bake a few days later, add
 a little bit of water and flour and store this mixture in your fridge
 for as long as you like.\footnote{The starter will stay good for months. If you are out
-for longer consider drying a little bit of your sourdough starter.}
+for longer, consider drying a little bit of your sourdough starter.}