Fix even more typos

book/basics/how-sourdough-works.tex

@@ -177,13 +177,13 @@ gluten content, however, my bread always turned out great.
 
 At the time, I~utilized an extended autolyse, which is just a fancy word for
 mixing flour and water in advance and then letting the mixture sit. Most
-recipes call for it as the process gives the dough an enzymatic head start, and
-in general it's a great idea. However, as an equally effective alternative,
-you could simply reduce the amount of leavening agent used --- in the case of
-sourdough, this would be your starter. This would allow the same biochemical
-reactions to occur at roughly the same rate without requiring you to mix your
-dough several times. My whole-wheat game improved dramatically after I~stopped
-autolysing my doughs.
+recipes call for it as the process gives the dough an enzymatic head start,
+and in general it's a great idea. However, as an equally effective
+alternative, you could simply reduce the amount of leavening agent used---in
+the case of sourdough, this would be your starter. This would allow the same
+biochemical reactions to occur at roughly the same rate without requiring you
+to mix your dough several times. My whole-wheat game improved dramatically
+after I~stopped autolysing my doughs.
 
 Now that I've had time to think about it, the result I~observed makes sense.
 In nature, the outer parts of the seed come into contact with water first, and
@@ -214,14 +214,13 @@ tweak just by adjusting the speed of your dough's fermentation.
 
 Yeasts are single-celled microorganisms belonging to the fungi kingdom. They
 can reproduce through either budding or by building spores. The spores are
-incredibly tiny and resistant to external factors. Scientists have found undamaged
-spores that are hundreds of million years old. There are a wide variety of
-species --- so far, about \num{1500}
-have been identified. Unlike other members of the fungi kingdom such as mold,
-yeasts do not ordinarily create a mycelium
-network~\cite{molecular+mechanisms+yeast}.\footnote{For one interesting
-exception, skip ahead to the end of this section on
-page~\pageref{aggressive-yeast}.}
+incredibly tiny and resistant to external factors. Scientists have found
+undamaged spores that are hundreds of million years old. There are a wide
+variety of species---so far, about \num{1500} have been identified. Unlike
+other members of the fungi kingdom such as mold, yeasts do not ordinarily
+create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For one
+    interesting exception, skip ahead to the end of this section on
+    page~\pageref{aggressive-yeast}.}
 
 \begin{figure}[!htb]
 \centering
@@ -369,14 +368,15 @@ Others have reported that bacteria feed on the byproducts of yeast and vice
 versa. This makes sense, as nature generally does a superb job of composting
 and breaking down biological matter~\cite{lactobacillus+sanfrancisco}.
 
-I~have yet to find a proper source that clearly describes the symbiosis between
-yeast and bacteria, but my current understanding is that they both coexist and
-sometimes benefit each other, but not always. Yeast, for example, tolerate the
-acidic environment created by the surrounding bacteria and are thus protected
-from other pathogens. Meanwhile, however, other research demonstrates that both
-types of microorganisms produce compounds that prevent the other from
-metabolizing food --- an interesting observation, by the way, as it could help to
-identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}.
+I~have yet to find a proper source that clearly describes the symbiosis
+between yeast and bacteria, but my current understanding is that they both
+coexist and sometimes benefit each other, but not always. Yeast, for example,
+tolerate the acidic environment created by the surrounding bacteria and are
+thus protected from other pathogens. Meanwhile, however, other research
+demonstrates that both types of microorganisms produce compounds that prevent
+the other from metabolizing food---an interesting observation, by the way, as
+it could help to identify additional antibiotics or
+fungicides~\cite{mold+lactic+acid+bacteria}.
 
 In the past, I've tried cultivating mushrooms and observed the mycelium
 attempting to defend itself against the surrounding bacteria; both types of

book/sourdough-starter/sourdough-starter.tex

@@ -210,15 +210,13 @@ to smell the dough. Look for bubbles in the dough. Your dough
 might already have increased in size a little bit. Whatever
 you see and notice is a sign of the first battle.
 
-Some microbes
-have already been outperformed. Others have won the first battle.
-After around 24~hours most of the starch has been broken down
-and your microbes are hungry for additional sugars. With a spoon
-take around \qty{10}{\gram} from the previous day's mixture and place
-it in a new container. Again --- you could also simply eye ball
-all the quantities. It does not matter that much. Mix the \qty{10}{\gram}
-from the previous day with another \qty{50}{\gram} of flour
-and \qty{50}{\gram} of water. 
+Some microbes have already been outperformed. Others have won the first
+battle.  After around \qty{24}{hours} most of the starch has been broken down
+and your microbes are hungry for additional sugars. With a spoon take around
+\qty{10}{\gram} from the previous day's mixture and place it in a new
+container. Again---you could also simply eye ball all the quantities. It does
+not matter that much. Mix the \qty{10}{\gram} from the previous day with
+another \qty{50}{\gram} of flour and \qty{50}{\gram} of water. 
 
 Note the ratio of 1:5. I~very often use
 1~part of old culture with 5~parts of flour and 5~parts of water.

book/troubleshooting/misc.tex

@@ -756,7 +756,7 @@ fermentation at a pH of around 4.1. Please don't just
 follow my pH value; it's very individual. Keep measuring
 with different doughs to find out a value that works for you.
 
-\subsection{My flour has low gluten content --- what should I~do?}
+\subsection{My flour has low gluten content---what should I~do?}
 
 You can always mix in a little bit of vital wheat gluten. Vital wheat gluten
 is concentrated extracted gluten from wheat flour.

book/wheat-sourdough/wheat-sourdough.tex

@@ -308,16 +308,16 @@ offers by simply letting your dough ferment for a longer period.
 Slowing the fermentation process is easy. Use less
 sourdough starter or ferment in a cooler environment.
 
-There are two reasons for the slow fermentation advantages.
-As explained earlier, both the protease enzyme and bacteria break down your
-gluten network. So as fermentation progresses, your dough will automatically
-become more extensible. This is because the rubber layers of your car tire
-are slowly converted and eaten. Ultimately your car tire turns into a balloon
-that can very easily be inflated. When waiting too long, the
-balloon will burst. You will have no gluten left anymore, and your dough
-becomes very sticky. Finding the sweet spot of enough rubber eating and not
-too much is what the perfect wheat sourdough bread is about. But don't worry --- after reading
-this chapter you will have the right tools at your disposal.
+There are two reasons for the slow fermentation advantages.  As explained
+earlier, both the protease enzyme and bacteria break down your gluten network.
+So as fermentation progresses, your dough will automatically become more
+extensible. This is because the rubber layers of your car tire are slowly
+converted and eaten. Ultimately your car tire turns into a balloon that can
+very easily be inflated. When waiting too long, the balloon will burst. You
+will have no gluten left anymore, and your dough becomes very sticky. Finding
+the sweet spot of enough rubber eating and not too much is what the perfect
+wheat sourdough bread is about. But don't worry---after reading this chapter
+you will have the right tools at your disposal.
 
 The advantages of slow fermentation can be nicely observed when experimenting
 with a fast-fermenting yeast dough (\qty{1}{\percent} dry yeast based on flour). The