diff --git a/book/figures/flowcharts_tikz.tex b/book/figures/flowcharts_tikz.tex
index c68219f..fdfa95f 100644
--- a/book/figures/flowcharts_tikz.tex
+++ b/book/figures/flowcharts_tikz.tex
@@ -24,7 +24,7 @@
 
 \tikzstyle{BC} =  [decorate,  % Brace Calligraphic
                  decoration={calligraphic brace, amplitude=3mm, raise=1mm},
-                 very thick, pen colour={black} ]
+                 very thick, pen color={black} ]
 \tikzstyle{loop} = [arc, draw=codeblack, line width=0.4mm]
 
 \tikzstyle{timeline_event}=[align=center, fill=white, inner sep=2pt]
diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex
index b4996a0..b498584 100644
--- a/book/flour-types/flour-types.tex
+++ b/book/flour-types/flour-types.tex
@@ -19,7 +19,7 @@ type of flour.
 \begin{table}[!htb]
     \centering
         \input{tables/table-flour-types.tex}
-        \caption[Labelling of wheat flour]{A comparison of how different types
+        \caption[Labeling of wheat flour]{A comparison of how different types
             of wheat flour are labeled in different countries.}%
         \label{tab:flour-types-comparison}
 \end{table}
diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex
index ca0a154..12bd500 100644
--- a/book/glossary/glossary.tex
+++ b/book/glossary/glossary.tex
@@ -140,20 +140,22 @@ a higher amount of gluten and can thus ferment for a longer period of time.
 then cooled and mixed with the main dough. This process helps in moisture retention
 and can enhance the flavor and texture of the final bread. Also see \emph{scald}.
 
-\item[Bulk Fermentation] The initial rising period after mixing all the ingredients.
-The dough is typically allowed to rise until it increases to a certain volume. The
-volume of increase depends on the flour that is used. When baking with wheat flour
-the gluten amount of the flour is the deciding factor. The more gluten your flour has
-(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 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.
+\item[Bulk Fermentation] The initial rising period after mixing all the
+    ingredients.  The dough is typically allowed to rise until it increases to
+    a certain volume. The volume of increase depends on the flour that is
+    used. When baking with wheat flour the gluten amount of the flour is the
+    deciding factor. The more gluten your flour has (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 sweet spot. This is highly dependent
+    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.
 
-\item[Cake Flour] Cake flour is a light, finely milled flour with a lower protein
-content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies,
-and pastries.
+\item[Cake Flour] Cake flour is a light, finely milled flour with a lower
+    protein content than all-purpose flour. It's ideal for tender baked goods
+    like cakes, cookies, and pastries.
 
 \item[Coil fold] A special stretch and folding technique. The coil fold is
 very gentle on the dough and is thus excellent throughout the bulk fermentation.
@@ -367,11 +369,12 @@ grains or malted grains can have higher protease activity due to the sprouting o
 malting process. Understanding and controlling protease activity is crucial in
 achieving desired bread quality and handling characteristics.
 
-\item[Pullman Loaf] A type of bread loaf characterized by its perfectly rectangular
-shape and soft, fine crumb. It is baked in a special lidded pan called a Pullman pan
-or pain de mie pan. The lid ensures that the bread rises in a perfectly straight
-shape, without the domed top characteristic of other bread loaves. Pullman loaves are
-often sliced very thin and are popular for making sandwiches.
+\item[Pullman Loaf] A type of bread loaf characterized by its perfectly
+    rectangular shape and soft, fine crumb. It is baked in a special lidded
+    pan called a Pullman pan or \emph{pain de mie} pan. The lid ensures that
+    the bread rises in a perfectly straight shape, without the domed top
+    characteristic of other bread loaves. Pullman loaves are often sliced very
+    thin and are popular for making sandwiches.
 
 \item[Retarding] The process of slowing down fermentation during the proofing
 stage by placing the dough in a colder environment, typically a refrigerator. This aids
diff --git a/book/spelling_exceptions.txt b/book/spelling_exceptions.txt
index 9bda9d0..f6fc9c3 100644
--- a/book/spelling_exceptions.txt
+++ b/book/spelling_exceptions.txt
@@ -164,7 +164,6 @@ Krawontka
 Krzysztof
 Kuchengnom
 Kuriyama
-Labelling
 Lausuch
 Lecloux
 Leeuwen
@@ -199,7 +198,6 @@ Mitelski
 Moj
 Monicaks
 MqH3GVfjfBc
-NONINFRINGEMENT
 Napoli
 Nic
 Nirpf
@@ -326,7 +324,6 @@ caco
 cagno
 calc
 captionsetup
-caramelise
 carbonarius
 cerevisiae
 chapappifchapterprefix
@@ -343,12 +340,10 @@ citecolor
 codeblack
 codeblue
 coeliac
-colour
 countertop
 crum
 defaultfontfeatures
 degF
-dependant
 diastatic
 dimexpr
 discard2
diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex
index ad95bb6..63b4c2c 100644
--- a/book/tables/table-baking-process-stages.tex
+++ b/book/tables/table-baking-process-stages.tex
@@ -9,5 +9,5 @@
 122 / 252       & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ 
 140 / 284       & Maillard reaction       & The Maillard reaction starts to deform starches and proteins. 
                                             The dough starts browning.\\ 
-170 / 338       & Caramelization          & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
+170 / 338       & Caramelization          & Remaining sugars begin to caramelize giving your bread a distinct flavor.\\ \bottomrule
 \end{tabular}