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/history/sourdough-history.tex

@@ -24,7 +24,7 @@ people started using a bit of the dough from the previous
 day for the next batch of dough. But by doing so, sourdough
 bread making was born. Wild yeast in the flour and in the air
 plus bacteria start to decompose the flour-water mixture, also
-known as your dough. The yeast makes the dough fluffy and
+known as your dough. The yeast makes the dough fluffy, and
 the bacteria primarily creates acidity. The different
 microorganisms work in a symbiotic relationship. Humans
 appreciated the enhanced airy structure and slight acidity
@@ -38,7 +38,7 @@ modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
 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
+By feeding your sourdough starter, you are selectively breeding
 microorganisms that are good at eating your flour. With
 each iteration, your sourdough knows how to better ferment the flour
 at hand. This is also the reason why more mature sourdough starters sometimes
@@ -80,13 +80,13 @@ pure yeast. This yeast would be extracted from batches of sourdough.
 The pure yeast would prove to be excellent and turbocharged
 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 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 much faster.
 Thanks to pure yeast, building bread making machines was
-possible. Provided you maintain the same temperature
+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.
+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
@@ -95,7 +95,7 @@ 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 new, 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 much flatter.
@@ -106,18 +106,18 @@ gluten proteins bind together once activated with water.
 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
+being heated, the structure is fortified. This makes the bread appear
 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.
+gluten well, it's mostly a gluten intolerance they describe.
 Some people describe similar issues when consuming
 too much lactose. If you eat a long-fermented cheese
-however most of the lactose has been fermented by
+however, most of the lactose has been fermented by
 the tiny microorganisms. People would investigate and
 note how sourdough bread can typically be handled better
-compared to plain fast made factory bread. The
+compared to plain, fast-made factory bread. The
 reason for this is that enzymes take time to work the dough.
 Gluten is a storage protein of flour. Once
 sprouting is activated by adding water, the protease
@@ -145,10 +145,10 @@ way of making sourdough bread. Soon many realized
 that making sourdough bread is more complex than modern
 yeast-based bread. You need to maintain a sourdough starter
 and have it in ideal shape to properly ferment your dough.
-Furthermore compared to a yeast-based dough you can't just
+Furthermore, compared to a yeast-based dough, you can't just
 punch the dough down and let the fermentation continue.
 You can overferment your dough, resulting in a sticky
-dough mess. This complexity lead to many bakers looking
+dough mess. This complexity led to many bakers looking
 for help and many thriving communities formed around
 the topic of homemade bread.