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Grammatical corrections as per google drive. (#76)

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2
book/bread-types/bread-types.tex
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@@ -225,7 +225,7 @@ When using the pancake recipe, look out for bubbles on the surface of your dough
In both cases use your nose to check the scent of your dough. Depending In both cases use your nose to check the scent of your dough. Depending
on your sourdough starter's microbiome your dough will have on your sourdough starter's microbiome your dough will have
dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying
on the smell of your dough is best way to judge whether your on the smell of your dough is the best way to judge whether your
dough is ready or not. Timings are not reliable as they dough is ready or not. Timings are not reliable as they
depend on your starter and the temperature. If your dough depend on your starter and the temperature. If your dough
is ready too soon, you can now move it directly to the fridge and bake is ready too soon, you can now move it directly to the fridge and bake

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book/intro/preface.tex
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@@ -159,7 +159,7 @@ In software terms, this would be a {\it bread framework}.
It is my goal for this book to help everyone facing issues with flour, fermentation, baking, It is my goal for this book to help everyone facing issues with flour, fermentation, baking,
and more. It should provide a detailed understanding as to why certain steps are necessary and more. It should provide a detailed understanding as to why certain steps are necessary
and how to adapt then when things go wrong while making bread. and how to adapt them when things go wrong while making bread.
It is my desire for this knowledge to be accessible to everyone around the world, regardless It is my desire for this knowledge to be accessible to everyone around the world, regardless
of budget, and as such, I do not want to charge for the book. That's why I've decided to make of budget, and as such, I do not want to charge for the book. That's why I've decided to make

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book/sourdough-starter/sourdough-starter-types.tex
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@@ -238,7 +238,7 @@ up to 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 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 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 point where it is a brick of cement. If you have ever made a pasta dough, this
dough should exactly feel the same. dough should feel exactly the same.
To evaluate whether your stiff starter is ready, look for a dome. Also look for To evaluate whether your stiff starter is ready, look for a dome. Also look for
pockets of air on the sides of your container. Use your nose to smell the pockets of air on the sides of your container. Use your nose to smell the
@@ -257,7 +257,7 @@ water you are about to use for your dough. This will make mixing a lot easier.
The lievito madre, also known as pasta madre, belongs to the same category as The lievito madre, also known as pasta madre, belongs to the same category as
the stiff sourdough starter. After conducting hours of research, I could not the stiff sourdough starter. After conducting hours of research, I could not
find a difference in pasta madre and lievito madre. Both terms seem to be find a difference between pasta madre and lievito madre. Both terms seem to be
used interchangeably in literature. used interchangeably in literature.
In many recipes this starter is made directly In many recipes this starter is made directly

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book/troubleshooting/misc.tex
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@@ -120,7 +120,7 @@ To achieve more tang in your sourdough bread, you have
to ferment your dough for a longer period of time. to ferment your dough for a longer period of time.
Over time the bacteria will metabolize most of the Over time the bacteria will metabolize most of the
ethanol created by the yeast in your dough. The bacteria ethanol created by the yeast in your dough. The bacteria
mostly produces lactic and acetic acid. Lactic acid mostly produce lactic and acetic acid. Lactic acid
is chemically more acidic than acetic acid but sometimes is chemically more acidic than acetic acid but sometimes
not perceived as sour. In most cases a longer fermentation not perceived as sour. In most cases a longer fermentation
is what you want. You will either need to utilize a loaf is what you want. You will either need to utilize a loaf

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book/wheat-sourdough/wheat-sourdough.tex
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@@ -602,7 +602,7 @@ Initially opt for a low speed. This helps the homogenization process.
After waiting to allow the flour to soak up the water, proceed on a higher speed After waiting to allow the flour to soak up the water, proceed on a higher speed
setting. A good sign of a well-developed gluten network is setting. A good sign of a well-developed gluten network is
that your dough lets go of the container. This is because of the gluten's elasticity. that your dough lets go of the container. This is because of the gluten's elasticity.
The elasticity is higher than the urge of the The elasticity is higher than the desire of the
dough to stick to the container. dough to stick to the container.
\begin{figure}[!htb] \begin{figure}[!htb]