Merge pull request #429 from hendricius/typos

Typos and rewording corrections

book/mix-ins/mix-ins.tex

@@ -26,11 +26,11 @@ to express yourself.
 \begin{figure}[htb!]
   \centering
   \includegraphics[width=\textwidth]{pumpkin-on-flour}
-  \caption[Pumpkin puré]{A common mix-in technique is to replace some of
+  \caption[Pumpkin purée]{A popular method is to substitute part of the
-    the dough's water with another liquid. In this case, puréd pumpkin replaced
+          dough's water with another liquid, such as puréed pumpkin.  When
-    some of the water. When adding puré to the dough only slowly add
+          incorporating the purée, add any extra water gradually, as the purée
-    additional water as the puré slowly releases additional water to the
+          will release its own liquid into the dough over time.}%
-    dough.}%
+          \label{fig:pumpkin-on-flour}
 \end{figure}
 
 One approach to categorizing the mixins is to look at their respective shape.

book/spelling_exceptions.txt

@@ -483,8 +483,6 @@ poolish
 pre
 preshape
 preshaping
-puré
-puréd
 purée
 pâte
 raffaella

book/storing-bread/storing-bread.tex

@@ -7,7 +7,7 @@ later time.
 \end{quoting}
 
 A summary can be found in Table~\ref{table:bread-storage}, with details and
-explanation in th rest of this chapter.
+explanation in the rest of this chapter.
 \begin{table}[!htb]
     \centering
         \input{tables/table-storing-bread-overview.tex}

book/wheat-sourdough/wheat-sourdough.tex

@@ -405,7 +405,7 @@ your dough. The warmer the temperature, the faster the process; the colder, the
 slower the process.
 
 While food is available, the microorganisms will reproduce and increase in
-quantity. The process is a self-limiting: it stops when there is no
+quantity. The process is self-limiting: it stops when there is no
 more food available. This can be compared to wine making where
 the yeast ultimately sporulates and dies as ethanol levels increase. The ethanol creates an
 environment that makes it impossible for other
@@ -448,7 +448,7 @@ explained earlier, your
 bread dough is essentially a gigantic starter. The low inoculation rate allows
 the starter to regrow inside your main dough into a desirable balance.
 Furthermore, the enzymes have enough time to break down the flour. This also
-allows me to skip the so-called autolysis step completely (more in the next chapter).
+allows me to skip the so-called autolysis step completely (more in the next section).
 This greatly simplifies the whole process.
 
 \section{Autolysis}%
@@ -465,7 +465,7 @@ The overall time that flour and water are in contact is extended. Thus you get t
 beneficial enzymatic reactions that improve the taste and characteristics of the
 dough. I~do not recommend autolysis as it adds an unnecessary step to the
 process. Instead, I~recommend the fermentolysis technique which will be covered in the
-next chapter of this book.
+next section of this book.
 
 The effects of autolysis are very interesting. Try to mix just flour and
 water and let that sit for a day. During the day, check the consistency of
@@ -1563,7 +1563,7 @@ A reliable way to ensure consistent proofing is to opt for using a pH
 meter. By checking the amount of piled-up acidity you can ensure
 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
+value that creates the best bread for you. Once you have identified
 your perfect pH value you can resort to that number on all following
 doughs. See Table~\ref{table:sample-ph-values} for some sample pH values
 to follow.
@@ -1610,7 +1610,7 @@ banneton should now be facing you.
   \label{fig:artistic-scoring}
 \end{figure}
 
-The scoring cut for done at a \ang{45}~angle relative to the dough's
+The scoring cut is done at a \ang{45}~angle relative to the dough's
 surface slightly off the dough's center. With the \ang{45}~angle cut
 the overlaying side will rise more in the oven than the other side.
 This way you will achieve a so-called \emph{ear} on the final bread.