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/troubleshooting/crumb-structures.tex

@@ -71,7 +71,7 @@ style of crumb. As someone who appreciates jam, no jam will fall through a slice
 of this bread compared to an open crumb.
 
 \subsection{Overfermented}%
-\label{sec:overfermented-dough}
+\label{subsec:overfermented-dough}
 
 \begin{figure}
   \includegraphics[width=\textwidth]{fermented-too-long}
@@ -242,10 +242,11 @@ The last option to fix a dough with too little dough strength is to shape your d
 \end{figure}
 
 This is a common mistake that has happened to me a lot. When you bake your dough
-at too high a temperature, you constrain your dough's expansion. The starch gelatinizes
-and becomes more and more solid. At around 140°C (284°F) the Maillard reaction
-starts to completely thicken your bread dough's crust. This is similar to baking
-your bread dough without steam. As the internal dough's temperature heats up,
+at too high a temperature, you constrain your dough's expansion. The starch
+gelatinizes and becomes more and more solid. At around
+\qty{140}{\degreeCelsius} (\qty{284}{\degF}) the Maillard reaction starts to
+completely thicken your bread dough's crust. This is similar to baking your
+bread dough without steam. As the internal dough's temperature heats up,
 more and more water evaporates, gas expands and the dough is being pushed upwards.
 Once the dough reaches the crust, it can no longer expand. The alveoli merge
 into larger structures close to the surface of the dough. By baking too hot,
@@ -256,7 +257,8 @@ If you have an extensible dough with high hydration, baking too cold will result
 in the dough flattening out quite a lot. The gelatinization of the starch is
 essential for the dough to hold its structure. After conducting several
 experiments, it seems that my sweet spot for maximum oven spring seems to be
-at around 230°C (446°F). Test the temperature of your oven, because in several
+at around \qty{230}{\degreeCelsius} (\qty{446}{\degF}). Test the temperature
+of your oven, because in several
 cases the displayed temperature might not match the actual temperature of your
 oven~\cite{too+hot+baking}. Make sure to turn off the fan of your oven. Most
 home ovens are designed to vent the steam as fast as possible. If you can not
@@ -280,7 +282,8 @@ with large alveoli towards the edges.
 
 The steam essentially prevents the Maillard reaction from happening too quickly
 on your crust. That's why steaming during the first stages of the bake is so important.
-The steam keeps the temperature of your crust close to around 100°C (212°F). Achieving steam
+The steam keeps the temperature of your crust close to around
+\qty{100}{\degreeCelsius} (\qty{212}{\degF}). Achieving steam
 can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water.
 You might also have an oven with a built-in steam functionality. All the methods work,
 it depends on what you have at hand. My default go-to method is an inverted