Grammar improvements. Thanks AC

book/history/sourdough-history.tex

@@ -1,21 +1,20 @@
-Sourdough has been made since ancient times. The exact origins
-of fermented bread are however unknown. One of the most ancient
-preserved sourdough bread has been excavated in Switzerland.
-However, based on recent research, some scientists speculate
-that sourdough bread has already been made in 12000 BC in ancient
-Jordan \cite{jordan+bread}.
+Sourdough has been made since ancient times. The exact origins of fermented
+bread are, however, unknown. One of the most ancient preserved
+sourdough breads has been excavated in Switzerland.
+However, based on recent research, some scientists speculate that sourdough
+bread had already been made in 12000 BC in ancient Jordan \cite{jordan+bread}.
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{einkorn-crumb}
-  \caption{An ancient Einkorn flatbread. Note the denser crumb structure.}
+  \caption{An ancient Einkorn flatbread. Note the dense crumb structure.}
   \label{einkorn-crumb}
 \end{figure}
 
 Another popular story is that a lady in Egypt was making
 a bread dough close to the Nile river. The lady forgot the
-dough and returned a few days later. She would notice that
-the dough had increased in size and smelled funky. She decided
-to bake the dough anyways. She was rewarded with a much
+dough and returned a few days later. She noticed that the dough had
+increased in size and smelled funky. She decided to bake
+the dough anyway. She was rewarded with a much
 lighter, softer, better tasting bread dough. From that day
 on she continued to make bread this way.
 
@@ -36,8 +35,8 @@ Quickly, similar processes were discovered when brewing beer
 or making wine. A small tiny batch of the previous production
 would be used for the next production. In this way, humans created
 modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
-the scientist Anton van Leeuwenhoek first microscoped yeast
-microorganisms. Over time with each batch, the yeasts and bacteria
+the scientist scientist Anton van Leeuwenhoek first studied yeast microorganisms
+under a microscope. Over time with each batch, the yeasts and bacteria
 would become better at consuming whatever they were thrown at.
 By feeding your sourdough starter you are selectively breeding
 microorganisms that are good at eating your flour. With
@@ -83,23 +82,23 @@ at leavening bread doughs. What would previously take 10 hours
 to leaven a bread dough could now be done within 1 hour.
 The process became much more efficient. During world war II
 the first packaged dry yeast was developed. This would ultimately
-allow bakeries and home bakers to make bread way faster.
+allow bakeries and home bakers to make bread much faster.
 Thanks to pure yeast, building bread making machines was
-possible. Provided you have the same temperature your yeast
-would always ferment exactly the same way. As fermentation
+possible. Provided you maintain the same temperature
+your yeast would always ferment exactly the same way. As fermentation
 times sped up the taste of the final bread would deteriorate.
 The sprouting process induced by certain enzymes is essential
 to developing a fluffier texture and better tasting crust. This
 can't be indefinitely sped up. Soon bakeries would start
 to introduce additional enzymes to achieve similar properties
-to sourdough bread in yeast-based doughs. Sourdough almost
-completely vanished from the surface. Only a handful
+to sourdough bread in yeast-based doughs. Sourdough almost completely
+vanished from the surface of the Earth. Only a handful
 of true nerds would continue making bread with sourdough.
 Suddenly people started to talk more often about celiac disease
-and the role of gluten. The disease isn't old, it has first
+and the role of gluten. The disease isn't new, it has first
 been described in 250 AD \cite{coeliac+disease}. People
 would note how modern bread has much more gluten compared
-to ancient bread. The bread in ancient times probably was way flatter.
+to ancient bread. The bread in ancient times probably was much flatter.
 The grains over time have been bred more and more towards containing a higher
 amount of gluten. Gluten is a protein that gives modern
 bread its typical soft fluffy crumb structure. The
@@ -108,9 +107,9 @@ Throughout the course of the fermentation, CO2 is trapped
 in this protein matrix. The tiny created chambers expand
 during the baking process. As the dough gelatinizes while
 being heated the structure is fortified. This makes the bread appear
-soft and fluffy when tasting it. Similar to drinking
-raw cow milk your immune system might react to
-the consumed proteins. There is gluten intolerance
+soft and fluffy when tasting it. Similar to drinking raw cow's milk,
+your immune system might react to the consumed proteins.
+There is gluten intolerance
 and celiac disease. When people say they don't handle
 gluten well it's mostly a gluten intolerance they describe.
 Some people describe similar issues when consuming