Minor punctuation and grammatical fixes to Preface and History. (#61)

* Minor punctuation and grammatical fixes to Preface and History.

* Spelling, wording, and punctuation fixes

---------

Co-authored-by: Clint Herron <hanclinto@gmail.com>
Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>

book/basics/how-sourdough-works.tex

@@ -27,7 +27,7 @@ stored nutrients to be converted into something the plant can use while
 it grows. The catalyst that makes the associated reactions possible is water.
 
 The seed typically contains the first prototypical leaves of the plant,
-and can put down roots using the stored nutrients inside. Once those leaves
+and it can put down roots using the stored nutrients inside. Once those leaves
 break through the soil and come into contact with the sunlight above, they
 begin to photosynthesize. This process is the plant's engine, and with the
 energy photosynthesis produces, the plant can continue to grow more roots,
@@ -50,7 +50,7 @@ to feed and multiply.
 
 The two main enzymes involved in this process are \textit{amylase} and
 \textit{protease}. For reasons that will soon be made clear, they are of the
-utmost importance to the home baker and their role in the making of sourdough
+utmost importance to the home baker, and their role in the making of sourdough
 is a key puzzle piece to making better-tasting bread.
 
 \subsection{Amylase}
@@ -136,7 +136,7 @@ dough, and it's why a long fermentation process is critical when you want to
 achieve a fluffy, open crumb with your sourdough bread.
 
 Aside from using great ingredients, the slow fermentation process is one of the
-main reasons Neapolitan pizza tastes so great; because the protease creates an
+main reasons Neapolitan pizza tastes so great: because the protease creates an
 extensible, easy-to-inflate dough, a soft and airy edge is achieved.
 
 Because the fermentation process typically takes longer than eight hours, a
@@ -203,10 +203,10 @@ tweak just by adjusting the speed of your dough's fermentation.
 
 \section{Yeast}
 
-Yeasts are single celled microorganisms belonging to the fungi kingdom, and
+Yeasts are single-celled microorganisms belonging to the fungi kingdom, and
 spores that are hundreds of millions of years old have been identified by
-scientists. There are a wide variety of species: So far, about 1,500 have been
-identified. Unlike other members of the fungi kingdom, such as mold, yeasts do
+scientists. There are a wide variety of species--so far, about 1,500 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.}.
@@ -307,15 +307,15 @@ There is another interesting experiment performed by Italian scientists that
 shows how crucial yeasts could be in protecting our crops. First, they made
 tiny incisions into some of the grapes on a vine. Then, they infected the
 wounds with mold. Some incisions were only infected with mold. Others were also
-innoculated with some of the 150 different wild yeast strains isolated from the
-leaves. They found that when the wound was innoculated with yeast, the grape
+inoculated with some of the 150 different wild yeast strains isolated from the
+leaves. They found that when the wound was inoculated with yeast, the grape
 sustained no significant damage \cite{yeasts+biocontrol+agent}.
 
 Intriguingly, there was also an experiment performed that showed how brewer's
-yeast could function as an aggressive pathogen to grape vines. Initially, the
+yeast could function as an aggressive pathogen to grapevines. Initially, the
 yeast lived in symbiosis with the plants, but after the vines sustained heavy
 damage, the yeast became opportunistic and started to attack, even going so far
-as to produce hyphae, the mycellium network normally associated with a fungus,
+as to produce hyphae, the mycelium network normally associated with a fungus,
 so that they could penetrate the tissue of the plants.
 
 \section{Bacteria}
@@ -356,7 +356,7 @@ 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 co-exist and
+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