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Fix some more spelling mistakes

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book/glossary/glossary.tex
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@@ -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