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/wheat-sourdough/wheat-sourdough.tex

@@ -187,7 +187,7 @@ activity and judge its state.
 All you need to make great sourdough bread is flour, water, and salt. You
 can of course add additional things to your dough such as seeds. I~personally
 enjoy the hearty taste of whole wheat. Thus I~like to add around
-\qtyrange{30}{30}{\percent} of whole wheat flour to the mix. You could also
+\qtyrange{20}{30}{\percent} of whole wheat flour to the mix. You could also
 make this recipe with \qty{100}{\percent}
 whole wheat flour directly. In this case, look out for strong whole wheat
 flour that is made from flour with higher protein. If you don't like whole
@@ -325,11 +325,11 @@ lot more enzymes. This way the time required to make the dough is shortened. You
 will most likely find malt as an ingredient in supermarket bread. It is a
 great hack. The baked turbo fermentation bread will feature a relatively dense
 and not fluffy crumb. That is because only very little gluten is broken down when
-finishing the fermentation period in 1 hour. If you were to slow things down,
+finishing the fermentation period in 1~hour. If you were to slow things down,
 the dough would look completely different.
 Try this again and use much less yeast. This is the
 secret of Neapolitan Pizza. Only a tiny bit of yeast is used to make the
-dough. My default pizza recipe calls for around 150 milligrams of dry
+dough. My default pizza recipe calls for around \qty{150}{\mg} of dry
 yeast per \unit{\kg} of flour. Give it a shot yourself the next time you
 make a yeast-based dough. Try to push the fermentation to at least 8~hours.
 The difference is incredible. You will have made bread with a much more
@@ -610,8 +610,9 @@ bonds have formed at the lower hydration and can then be made more extensible
 by adding water and kneading again. This is a great trick to make
 a more extensible dough with lower-gluten flour~\cite{bassinage+technique}.
 
-When machine kneading a dough, opt for the same technique shown in figure~\ref*{fig:wheat-sourdough-kneading-process}.
-Initially opt for a low speed. This helps the homogenization process.
+When machine kneading a dough, opt for the same technique shown in
+figure~\ref{fig:wheat-sourdough-kneading-process}.  Initially opt for a low
+speed. This helps the homogenization process.
 After waiting to allow the flour to soak up the water, proceed on a higher speed
 setting. A good sign of a well-developed gluten network is
 that your dough lets go of the container. This is because of the gluten's elasticity.
@@ -897,7 +898,7 @@ limitations to consider.
 First of all the pH values that work for me likely won't work for
 you. Depending on your own starter's composition of lactic
 and acetic acid bacteria, your pH values will be different.
-You can use the values shown in table~\ref{table:sample-ph-values}
+You can use the values shown in Table~\ref{table:sample-ph-values}
 as rough ballpark figures. Regardless, you need to find values
 that work for your setup.
 
@@ -1514,7 +1515,7 @@ within the next 3~hours.
 
 The dough will initially proof at the same rate as the room temperature dough.
 As the dough cools down the rate of fermentation slows. Ultimately at below
-4°C (40°F) the fermentation comes to a halt\footnote{The actual temperature
+\qty{4}{\degreeCelsius} (\qty{40}F) the fermentation comes to a halt\footnote{The actual temperature
 depends on the bacteria and yeast you cultivated in your sourdough
 starter.}. The dough can rest in the fridge for up to 24~hours. In some
 experiments, the dough was still good even 48~hours later. Interestingly,
@@ -1546,14 +1547,14 @@ each of your doughs has the right amount of acidity. Opt for an iterative
 approach and check the pH for multiple proofing times. Find the pH
 the value that creates the best bread for you. Once you have identified
 your perfect pH level you can resort to that value on all following
-doughs. See table~\ref{table:sample-ph-values} for some sample pH values
+doughs. See Table~\ref{table:sample-ph-values} for some sample pH values
 to follow.
 
 \section{Scoring}
 
 Once your dough is done proofing, it's time to warm up your oven
-to around 230°C (446°F). The next step is then to proceed with
-scoring your dough.
+to around \qty{230}{\degreeCelsius} (\qty{446}{\degF}). The next step is then
+to proceed with scoring your dough.
 
 Scoring is done for two reasons. There is functional and decorative
 scoring. Functional scoring refers to making a small incision in the dough