Correct spelling mistakes in glossary

book/book.tex

@@ -54,7 +54,6 @@
 \input{troubleshooting/misc}
 
 \backmatter
-\chapter{Glossary}
 \input{glossary/glossary}
 \printbibliography
 {%

book/glossary/glossary.tex

@@ -1,3 +1,6 @@
+\chapter{Glossary}%
+\label{ch:Glossary}
+
 \begin{quoting}
 This glossary provides definitions and explanations for terms frequently
 used in bread making. Understanding these terms is essential for both
@@ -13,7 +16,7 @@ its characteristic tangy flavor and helps to preserve the bread by lowering its
 The flavor of acetic acid has a more vinegary profile.
 
 \item[All purpose flour] A general flour that’s balanced to make breads and also
-cakes. In germany this is type 550.
+cakes. In Germany this is type~550.
 
 \item[Alpha-amylase] A type of amylase that breaks down starch molecules into
 shorter fragments, producing maltose and some glucose.
@@ -30,8 +33,8 @@ bread-making. By analyzing the alveogram, professionals can make informed decisi
 about the suitability of a flour for certain baking applications, as well as
 potential blending needs with other flours.
 
-\item[Alveoli (sg Alveolus)] The little pockets that form the crumb, formed by
-the gluten matrix trapping carbon dioxide.
+\item[Alveoli] (singular Alveolus) The little pockets that form the crumb,
+formed by the gluten matrix trapping carbon dioxide.
 
 \item[Amylase] An enzyme that breaks down starches into simpler sugars, facilitating
 the fermentation process in beer and bread making. When making beer the temperature
@@ -46,7 +49,7 @@ better properties. The browning of the loaf becomes better and the crumb fluffie
 An autolyse is recommended when using a high percentage of starter to inoculate the
 dough (> \SI{20}{\percent}). An alternative easier approach can be the fermentolyse.
 
-\item[Bacteria] Single-celled microorganisms that exist in diverse forms and
+\item[Bacteria] Unicellular microorganisms that exist in diverse forms and
 habitats. They play crucial roles in various natural processes, especially in food
 preparation like sourdough fermentation. Lactic and acetic acid bacteria, in particular,
 are pivotal in the sourdough process, contributing to its distinct taste and texture.
@@ -123,7 +126,7 @@ the gluten amount of the flour is the deciding factor. The more gluten your flou
 (protein) the longer you can bulk ferment. A longer bulk fermentation improves the
 flavor and texture of the final bread. It becomes tangier and fluffier. You can aim
 for a \SI{25}{\percent} size increase of your dough and then slowly increase this to find your
-flour’s sweetspot. This is highly dependant from flour to flour. When using low gluten
+flour’s sweet spot. This is highly dependant from flour to flour. When using low gluten
 flour like rye you need to be careful as the longer fermentation can create a too
 sticky dough which collapses and does not hold its shape anymore.
 
@@ -164,8 +167,9 @@ typically to shape into individual loaves or portions.
 
 \item[Dough Hydration] Expressed as a percentage, it's the amount of water in a
 dough relative to the amount of flour. A higher hydration dough will be wetter and
-stickier, while a lower hydration dough will be firmer. For example, a dough with 500g
-of flour and \SI{375}{\gram} of water has a hydration of \SI{75}{\percent}
+stickier, while a lower hydration dough will be firmer. For example, a dough
+with \SI{500}{\gram} of flour and \SI{375}{\gram} of water has a hydration of
+\SI{75}{\percent}
 
 \item[Dough Strength] Refers to the dough's resilience, elasticity, and structure.
 A strong dough can be stretched without tearing and holds its shape well. This is
@@ -275,7 +279,7 @@ Specifically:
 \end{itemize}
 The P/L ratio provides insights into the balance between the dough's elasticity and
 extensibility:
-
+%
 \begin{itemize}
 \item[Low P/L Value] Indicates a dough that is more extensible than
   resistant. This means the dough can be stretched easily, making it suitable for