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Grammar improvements. Thanks AC

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

8
book/intro/preface.tex
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@@ -51,7 +51,7 @@ in supermarket bread.
At home, I decided to research the proper way to make bread, and much to my surprise, At home, I decided to research the proper way to make bread, and much to my surprise,
I learned that the recipes for making pizza and bread were actually quite similar, yet I learned that the recipes for making pizza and bread were actually quite similar, yet
there were also differences. For example, some recipes would call for fresh yeast, while there were also differences. For example, some recipes would call for fresh yeast, while
others would call for dry. Deep diving into various online forums and all their many others would call for dry. Diving deep into various online forums and all their many
discussions, I became even more confused. discussions, I became even more confused.
I tried using different flours and different brands, all in both organic and non-organic varieties. I tried using different flours and different brands, all in both organic and non-organic varieties.
@@ -75,8 +75,8 @@ businesses possible.
In most cases, frameworks do exactly what they claim they do. However, In most cases, frameworks do exactly what they claim they do. However,
sometimes you are faced with issues you don't understand. In 99.95 percent sometimes you are faced with issues you don't understand. In 99.95 percent
of all software bugs, the developer is the issue. Sometimes, however, the framework has a of all software bugs, the developer is the issue. Sometimes, however, the framework has a
bug. That is when the developer must dig deeper to see the what and the why behind what the bug. That is when the developer must dig deeper to see the 'what' and the 'why' behind what
framework is doing. You will need to read other engineer's source code, and you will be forced the framework is doing. You will need to read other engineer's source code, and you will be forced
to understand {\it why} things are happening. to understand {\it why} things are happening.
Being unhappy with what I was baking, my engineering mindset took over and I had Being unhappy with what I was baking, my engineering mindset took over and I had
@@ -131,7 +131,7 @@ bread making. There is always something new to learn, and I feel that even now I
scratching the surface with what I know and teach. Would you ever have imagined that fruit scratching the surface with what I know and teach. Would you ever have imagined that fruit
flies are like bees and are part of the wild yeast's success story? I made a video where flies are like bees and are part of the wild yeast's success story? I made a video where
I tried to cultivate wild yeast spores coming from fruit flies in order I tried to cultivate wild yeast spores coming from fruit flies in order
to bake bread. It worked; the bread turned out amazing and even tasted good! These kinds of to bake bread. It worked; the bread turned out amazingly well and even tasted good! These kinds of
experiments spark my natural interest. Conducting them and seeing how other people share in my experiments spark my natural interest. Conducting them and seeing how other people share in my
interest makes me incredibly happy. interest makes me incredibly happy.