Small fixes (#155)

* Fix various typos and references or links

- Misuse of product macro the x sign did not appear
- Use macro for milligrams
- Some refes were without hyperlink for some reason ?
- confusion between section and subsections
- a little grammar.. exact value not absolute, don't think a negative
  amount of flower was ever an option :D

* Use siunitx for temperature everywhere

Apparently some files escaped my script last time, or messed up in git
merge... Anyway fixed now and should be more consistent.

* Simplify Fermentolysis table

I woudl hope this is more clear with less lines.

* Remove double bottomrule

* Fix grammar

* Use correct font familly in preface

Small corrections on font familly and extra space for signature.
TODO: I did not change the paragraph breaking but we might want to
revisit it later.

* Fix wrong percentage range

fixes https://github.com/hendricius/the-sourdough-framework/issues/156

book/bread-types/bread-types.tex

@@ -213,7 +213,8 @@ using warm water.
 
 This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
 the perfect quantity to make a dough for one person. In case you want to make more
-bread, simply multiply the quantities shown in table~\ref*{tab:flat-bread-ingredients}.
+bread, simply multiply the quantities shown in
+Table~\ref{tab:flat-bread-ingredients}.
 
 Then in the evening simply mix the ingredients as shown in the table. Your dough
 is going to be ready in the morning. It's typically ready after 6--12~hours. If
@@ -276,7 +277,8 @@ If you are feeling lazy or don't have time, you could also use older sourdough s
 to make the dough directly without any prior starter feedings. Your sourdough starter
 is going to regrow inside your dough. The
 final bread might be a bit more on the sour side as the balance of yeast to
-bacteria could be off. In the table I~recommended using around \qtyrange{5}{20}{\percent}
+bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients}
+I~recommended using around \qtyrange{5}{20}{\percent}
 of sourdough starter based on the flour to make the dough. If you were to follow
 this approach, just use around \qty{1}{\percent} and make the dough directly.
 The dough is probably going to be ready 24~hours later, depending on the temperature.