Spelling/Instruction improvements (#77)

Some more great feedback by Adam Carter that improves spelling and
clarifies some points. Thanks.

book/baking/baking.tex

@@ -97,7 +97,12 @@ many times and ended up having a semi baked dough.}
 Once your dough has finished baking, it is ready to eat. Your
 dough has turned into a bread. At this
 point, your bread is sterile as the temperature was too hot for
-for the microorganisms to survive.
+for the microorganisms to survive. \footnote{I wonder though
+if a starter culture could be grown again from a slice of bread.
+Under heat stress the microorganisms beging sporulating. Maybe
+some of the spores survive the baking process and could be reactivated
+later? If this worked, you could use any store bought sourdough
+bread as a source for a new starter.}
 
 \section{The role of steam}
 
@@ -113,7 +118,7 @@ the whole dough upwards.
 \end{figure}
 
 Normally, under high heat a crust would form. Just like
-if you were to bake vegetables in your home oven. At some point
+if you were to bake vegetables in your home oven, at some point
 they become darker and crisper. This is the same thing that
 happens with your dough. You want to delay this process
 as long as possible until your dough no longer expands.