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.

book/flour-types/flour-types.tex

@@ -24,7 +24,7 @@ type of flour.
 In Germany, the ash content is used to describe the flours. The lab will burn
 \qty{100}{\gram} of flour in the oven. Then afterwards the remaining ash is extracted
 and measured. Depending on the quantity the flour is categorized. If the flour
-is of type 405 then 405 milligrams of ash have remained after burning the
+is of type 405 then \qty{405}{\mg} of ash have remained after burning the
 flour. The more hull parts the flour has, the more minerals remain. So the
 higher the number, the closer the flour is to whole flour. The numbers are
 slightly different between each grain type. Generally though, the higher the

book/intro/preface.tex

@@ -34,7 +34,7 @@ Some years passed, and I~eventually began my studies in the small German city of
 For the first time, I~was faced with shopping for my own bread. It was never
 on my mind to actually start baking it for myself. I~would just buy 
 a good loaf while shopping at the supermarket. My favorite variety
-was a Schwarzbrot, Korn an Korn. It’s a very dark and hearty rye bread
+was a \emph{Schwarzbrot: Korn an Korn}. It’s a very dark and hearty rye bread
 with added berries and sunflower seeds. Being a little naïve,
 I'd never before examined the packaging of what I~was buying. One day, that
 changed.
@@ -118,7 +118,7 @@ share open source software.
 
 Now, when baking great bread, you also need to learn certain techniques. I~figured it would be
 easier to share these techniques in video form. Thus, my YouTube channel was born. I~chose
-the name \emph{The Bread Code} to capture my engineering-oriented approach to bread. It took some
+the name \texttt{The Bread Code} to capture my engineering-oriented approach to bread. It took some
 time to get right, but after choosing more engaging thumbnails and titles for
 the videos I~made, the channel started gaining viewers.
 
@@ -180,7 +180,7 @@ scientific references where possible and to clearly distinguish between facts an
 I~hope you have fun reading this and that you learn more about the fascinating world of bread
 making, and it is my sincere wish that this work provides you with the solid toolchain that I~wish
 I'd had access to when starting my own journey with bread.
-
+\vspace{\baselineskip}\linebreak
-Thank you.
+\noindent \mbox{Thank you.}
-
+\vspace{\baselineskip}\linebreak
-Hendrik
+\noindent Hendrik

book/sourdough-starter/sourdough-starter.tex

@@ -60,8 +60,8 @@ we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}).
 For each ingredient we calculate the percentage
 based on the flour available (\qty{1400}{\gram}). So for the water
 we calculate \qty{60}{\percent} based on \num{1400}. Open up your
-calculator and type in \numproduct{1400}{0.6} and you have
+calculator and type in \numproduct{1400 x 0.6} and you have
-the absolute value in gram  that you should be using.
+the exact value in grams that you should be using.
 For the second day, that is \qty{840}{\gram}. Proceed to do the same
 thing for all the other ingredients and you will know
 your recipe.

book/tables/table-flat-bread-pancake-recipe.tex

@@ -7,5 +7,4 @@
 \textbf{Sourdough starter} & 5--20g (5--20\%)                   & 5--20g (5--20\%)           \\ 
 \textbf{Salt}              & 2g (2\%)                           & 2g (2\%)                   \\ 
 \textbf{Bake when?}        & Dough increased 50 percent in size & Bubbles visible on surface \\ \bottomrule
-\bottomrule
 \end{tabular}

book/tables/table-starter-usage-activity.tex

@@ -1,12 +1,9 @@
-\begin{tabular}{@{}ccr@{}}
+\begin{tabular}{@{}crr@{}}
 \toprule
-                 &\multicolumn{2}{c}{\textbf{Starter}}\\
+                &\multicolumn{2}{c}{\textbf{Amount (\%) of a starter}}\\
                           \cmidrule(rl){2-3}
-\thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule
+\thead{°C / °F} & \thead{Recently fed} & \thead{Starving}\\ \midrule
-        30 / 86 & Yes & 5  \\ 
+       30 / 86  &  5 &  2.5 \\ 
-        25 / 77 & Yes & 10 \\ 
+       25 / 77  & 10 &  5   \\ 
-        20 / 68 & Yes & 15 \\ 
+       20 / 68  & 15 & 10   \\ \bottomrule
-        30 / 86 & No  & 2.5\\ 
-        25 / 77 & No  & 5  \\ 
-        20 / 68 & No  & 10 \\ \bottomrule
 \end{tabular}

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
+at too high a temperature, you constrain your dough's expansion. The starch
-and becomes more and more solid. At around 140°C (284°F) the Maillard reaction
+gelatinizes and becomes more and more solid. At around
-starts to completely thicken your bread dough's crust. This is similar to baking
+\qty{140}{\degreeCelsius} (\qty{284}{\degF}) the Maillard reaction starts to
-your bread dough without steam. As the internal dough's temperature heats up,
+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

book/troubleshooting/misc.tex

@@ -51,7 +51,7 @@ This is a sign that you should use less starter
 when making the actual dough.
 
 Please refer to
-subsection~\ref{section:readying-starter}~``\nameref{section:readying-starter}''
+Section~\ref{section:readying-starter}~``\nameref{section:readying-starter}''
 for more information on the topic.
 
 
@@ -90,7 +90,7 @@ slower and you can ferment for a longer period. This
 is especially handy when baking with lower gluten flours.
 
 You can read more about the topic of stiff sourdough
-starters in subsection~\ref{section:stiff-starter}.
+starters in Section~\ref{section:stiff-starter}.
 
 \subsection{What's the benefit of using a liquid sourdough starter?}
 
@@ -116,8 +116,8 @@ faster during fermentation. For this reason, you
 will need to use strong high-gluten flour when using
 this type of starter.
 
-You can read more about the liquid starter
+You can read more about the liquid starter in
-in subsection~\ref{section:liquid-starter}
+Section~\ref{section:liquid-starter}
 
 \subsection{My new starter doesn't rise at all}
 
@@ -300,7 +300,7 @@ to most pathogens that you do not want in your starter.
 
 Another approach that can help is to convert your
 sourdough starter into a stiff starter as
-described in subsection~\ref{subsection:stiff-starter}.
+described in Section~\ref{section:stiff-starter}.
 
 \subsection{Why does my starter smell like vinegar or acetone?}
 
@@ -462,9 +462,9 @@ the yeast part of your starter. This allows you
 to have less bacterial fermentation, resulting
 in a stronger gluten network toward the end
 of the fermentation~\cite{stiff+starter}. Please
-also refer to the subsection~\ref{sec:overfermented-dough} where
+also refer to the Subsection~\ref{subsec:overfermented-dough} where
 I~explained more about overfermented doughs. You can also
-refer to subsection~\ref{section:stiff-starter} with more details on
+refer to Section~\ref{section:stiff-starter} with more details on
 making a stiff sourdough starter.
 
 Furthermore, a stronger flour containing more gluten
@@ -528,19 +528,21 @@ then you can eat it. Some of the customers reported a very sour
 tasting bread. After investigating a bit more, it became
 crystal clear. By baking the bread twice you don't boil off
 as much acid during the baking process. Water
-evaporates at around 100°C (212°F) while acetic acid boils at
+evaporates at around \qty{100}{\degreeCelsius} (\qty{212}{\degF}) while acetic
-118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30~minutes
+acid boils at \qty{118}{\degreeCelsius} (\qty{244}{\degF}) and lactic acid at
-at around 230°C (446°F) some of the water has started to evaporate,
+\qty{122}{\degreeCelsius} (\qty{252}{\degF}). After baking for 30~minutes at
-but not all the acid yet. If you were to continue to bake, more
+around  \qty{230}{\degreeCelsius} (\qty{446}{\degF}) some of the water has
-and more of the acid would start to evaporate. Now if you were
+started to evaporate, but not all the acid yet. If you were to continue to
-to stop baking after 30~minutes, you would typically have reached
+bake, more and more of the acid would start to evaporate. Now if you were to
-a core temperature of around 95°C (203°F). Your dough would need
+stop baking after 30~minutes, you would typically have reached a core
+temperature of around \qty{95}{\degreeCelsius} (\qty{203}{\degF}).  Your dough
+would need
 to be cooled down again to room temperature. The crust would
 still be quite pale. Then a couple of hours later, you start
 to bake your dough again. Your crust would become nice and
 dark featuring delicious aroma. The aroma is coming from the
 Maillard reaction. However, the core of your dough still won't
-exceed the 118°C required to boil the acid. Overall, your
+exceed the \qty{118}{\degreeCelsius} required to boil the acid. Overall, your
 bread will be more sour. The enhanced acidity also helps
 to prevent pathogens from entering your bread. The bread
 will be good for a longer period of time. That's why
@@ -583,7 +585,7 @@ I~tested a regular starter, a liquid starter and a stiff
 starter. The stiff starter by far created the most \ch{CO2}
 compared to the other starters. As a consequence, the stiff
 starter balloon was inflated the most~\cite{stiff+starter}. You can read more
-about the topic of stiff starters in subsection~\ref{section:stiff-starter}.
+about the topic of stiff starters in Section~\ref{section:stiff-starter}.
 
 Another unconventional approach could be to add baking
 powder to your dough. The baking powder neutralizes the
@@ -598,7 +600,8 @@ relaxes and can no longer hold the shape. However, during the course
 of baking, your dough is going to increase in size and inflate again.
 
 If your dough however flattens out completely, it's a sign that
-you have fermented your dough for too long. Please refer to~\ref{sec:overfermented-dough}
+you have fermented your dough for too long. Please refer to
+Subsection~\ref{subsec:overfermented-dough}
 where I~explain about overfermented doughs. Your bacteria
 has consumed most of your gluten network. That's why your
 dough fully collapses and stays flat during the bake. The
@@ -606,7 +609,7 @@ dough fully collapses and stays flat during the bake. The
 A related symptom is that your dough sticks to the banneton.
 When I~starting baking I~combated this with rice flour.
 It worked for me but it might be a false find. Please refer to
-subsection~\ref{sec:overfermented-dough} for more details on why
+Subsection~\ref{subsec:overfermented-dough} for more details on why
 rice flour is not a good idea to manage sticky doughs.
 
 These days I~gently rub my
@@ -677,10 +680,11 @@ the dough but also the speed of enzymatic reactions. The
 amylase and protease enzymes work faster, making more
 sugars available and degrading the gluten proteins.
 
-At around 22°C (72°F) in my kitchen my bulk fermentation is ready
+At around \qty{22}{\degreeCelsius} (\qty{72}{\degF}) in my kitchen my bulk fermentation is ready
 after around 10~hours. I~use around \qty{20}{\percent} of sourdough
 starter based on the flour. In summertime the temperatures
-in my kitchen sometimes increase to 25°C (77°F). In that case
+in my kitchen sometimes increase to
+\qty{25}{\degreeCelsius} (\qty{77}{\degF}). In that case
 I~reduce the sourdough starter to around \qty{10}{\percent}.
 
 If I~didn't do that, my fermentation would be done after
@@ -689,18 +693,17 @@ unstable when fermenting at this high speed. This means
 that you easily run into issues of over-fermentation.
 Finding the perfect sweet spot between fermenting enough
 and not too much becomes much harder. Normally you might
-have a time window of 1 hour. But at the rapid speed it
+have a time window of 1~hour. But at the rapid speed it
 might be reduced to a time window of 20~minutes. Now at
-30°C (86°F), everything moves much faster. Your bulk
+\qty{30}{\degreeCelsius} (\qty{86}{\degF}), everything moves much faster. Your
-fermentation might be complete in 2--4~hours when using
+bulk fermentation might be complete in 2--4~hours when using
-\qtyrange{10}{20}{\percent} starter. Proofing your dough in the fridge
+\qtyrange{10}{20}{\percent} starter. Proofing your dough in the fridge becomes
-becomes almost impossible. As your dough cools down in the
+almost impossible. As your dough cools down in the fridge the fermentation
-fridge the fermentation also slows down. However cooling the
+also slows down. However cooling the dough down from \qty{30}{\degreeCelsius}
-dough down from 30°C to 4--6°C in your fridge takes much
+to \qtyrange{4}{6}{\degreeCelsius} in your fridge takes much longer. Your
-longer. Your dough is much more active compared to a dough
+dough is much more active compared to a dough that starts at a temperature of
-that starts at a temperature of 20--25°C. You might
+\qtyrange{20}{25}{\degreeCelsius}. You might end up overproofing your dough if
-end up overproofing your dough if you leave it overnight
+you leave it overnight in the fridge.
-in the fridge.
 
 That's why I~recommend that you reduce the amount of starter
 that you use in the tropics to around \qtyrange{1}{5}{\percent}
@@ -711,8 +714,8 @@ least 8--10~hours. Reduce the amount of starter to get there.
 
 When making dough, try to use the same water temperature
 as your ambient temperature. Assuming that the temperature
-will climb to 30°C, try to start your dough
+will climb to \qty{30}{\degreeCelsius} try to start your dough
-with 30°C water. This means that you can carefully rely on
+with \qty{30}{\degreeCelsius} water. This means that you can carefully rely on
 a small fermentation sample (aliquot jar) that visualizes your fermentation
 progress. To read more about this technique refer
 to Section~\ref{section:bulk-fermentation}.

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}.
+When machine kneading a dough, opt for the same technique shown in
-Initially opt for a low speed. This helps the homogenization process.
+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
+to around \qty{230}{\degreeCelsius} (\qty{446}{\degF}). The next step is then
-scoring your dough.
+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