Bread types feedback (#68)

This adds additional feedback by adam carter on the the bread types
chapter.

book/bread-types/bread-types.tex

@@ -2,7 +2,7 @@ In this chapter you will learn about different bread types
 and their advantages and disadvantages.
 
 At the end of this chapter
-you can find a very simple flat bread recipe. This is probably
+you can find a very simple flatbread recipe. This is probably
 the most accessible, least effort type of bread you can make.
 If you are a busy person and/or don't have an oven this might
 be exactly the type of bread you should consider.
@@ -13,14 +13,14 @@ be exactly the type of bread you should consider.
   \label{tab:bread-types-comparison}
 \end{figure}
 
-\section{Flat bread}
+\section{Flatbread}
 
-Flat bread is probably the simplest sourdough bread to make.
+Flatbread is probably the simplest sourdough bread to make.
-To make a flat bread no oven is required, all you need is a stove.
+To make a flatbread no oven is required, all you need is a stove.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-stove}
-  \caption{An einkorn flat bread made directly over fire. This
+  \caption{An einkorn flatbread made directly over fire. This
   is part of a video where I was trying to reproduce sourdough
   recipes of our ancestors. I called the recipe "cave bread". Some viewers
   pointed out that probably not all our ancestors lived in caves
@@ -30,21 +30,21 @@ To make a flat bread no oven is required, all you need is a stove.
 This type of bread is super simple to make as you can skip
 a lot of the technique that is normally required. The flat
 bread can be made with all kinds of flour. You can even use
-flour without gluten such as corn or rice flour to make such
+flour without gluten such as corn or rice flour to make the
-a dough. To make the flat bread a little more fluffy you
+dough. To make the flatbread a little more fluffy you
 can use a little bit of wheat flour. The developing gluten
 will trap the gasses. During baking, these gasses will
 inflate the dough.
 
-Another trick to improve the texture of the flat bread is to
+Another trick to improve the texture of the flatbread is to
 make a very wet dough. A lot of the water will evaporate
 during the baking process and thus make the bread fluffier.
 
-If you go very high in water content you have a pancake
+If your water content is very high it will produce a
-like consistency.
+pancake-like consistency.
 
 Refer to section \ref{section:flat-bread-recipe} "\nameref{section:flat-bread-recipe}"
-to see a full recipe including the process of making such a flat bread.
+to see a full recipe including the process of making such a flatbread.
 
 \section{Loaf pan bread}
 
@@ -56,20 +56,19 @@ an oven.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
   \caption{A free standing bread and a wheat loaf pan bread. Both of them
-  received a small incision before baking allowing them to
+  received a small incision before baking which helps to control how they open up}
-  better open up}
   \label{fig:free-standing-loaf-pan}
 \end{figure}
 
-After mixing the ingredients of your dough, you can directly
+After mixing your dough, you can place it directly into the loaf pan.
-place the dough inside of the loaf pan. This makes the whole
+This makes the whole process simpler since you can skip steps such
-process simpler since you can skip steps such as shaping the dough.
+as shaping the dough.
 
 To make a great loaf pan bread with little work:
 
 1. Mix the ingredients of your dough (gluten free works too)
-2. Place in the loaf pan
+2. Place into the loaf pan
-3. Wait until your dough roughly doubled in size
+3. Wait until your dough has roughly doubled in size
 4. Bake in a non pre-heated oven for around 30-50 minutes
 
 Knowing the exact baking time is sometimes a little challenging
@@ -79,29 +78,29 @@ and measure the core temperature. At around 92°C (197°F) your
 dough is done. I generally bake loaf pan bread at around 200°C (390°F),
 which is a little less than my free standing bread which I bake
 at 230°C (445°F). That's because it takes a while for the dough
-to properly bake inside of the loaf pan. The edges don't heat up
+to bake properly inside the loaf pan. The edges don't heat up
-as fast. Then the top part of the dough is properly cooked, while
+as quickly. Then the top part of the dough is properly cooked, while
 the inside isn't yet. When baking make sure to use steam
 or simply place another equally sized loaf pan on top
-of your loaf pan. This way you simulate a dutch oven. The dough's
+of your loaf pan. This way you simulate a Dutch oven. The dough's
 evaporating moisture will stay inside.
 
 A good trick to make excellent loaf pan bread is to make a very
 sticky dough. You can opt for a hydration of 90-100 percent, almost
-resembling a default sourdough starter. Just like with flat bread
+resembling a default sourdough starter. Just like with flatbread
 the high humidity helps to make a more airy fluffy crumb. At
-the same time the bread will be a bit more chewy when eating. This
+the same time the bread will be a bit chewier. This
 type of bread made with rye is my family's favorite style of bread.
 The hearty rye flavor paired with the sticky consistency really
 makes an excellent sandwich bread.
 
-To improve structure you can also consider to use around 50 percent
+To improve the structure you can also consider using around 50 percent
 wheat flour in your mix. The gluten network will develop as your
 dough ferments and allow for more gas to be trapped in the dough.
 
 A common problem you will face when making a loaf pan bread is
-the dough sticking to the pan. Generously use an oil to grease
+the dough sticking to the pan. Use a generous amount of oil to grease
-your pan. A non-stick vegetable oil spray can also do wonders.
+your pan. A non-stick vegetable oil spray can do wonders.
 Don't clean your loaf pans with soap. Just use a kitchen towel
 to clean them. With each bake a better patina forms making your
 pan more and more stick resistant.
@@ -110,22 +109,22 @@ What's amazing about this type of bread is that it works
 with every flour. The overall time to work the dough is probably
 less than 5 minutes, making it very easy to integrate
 into your daily routine. Furthermore loaf pans use the space
-in your oven very efficiently. Using the pans I can
+in your oven very efficiently. Using pans I can
-easily bake 5 loafs at the same time in my home oven.
+easily bake 5 loaves at the same time in my home oven.
 Normally I would need multiple baking sessions for
 free standing loaves.
 
 \section{Free standing bread}
 
-A free standing loaf is baked as whole without support
+A free standing loaf is baked entirely without supporting
-in your oven. To make a free standing loaf more steps
+baking vessels in your oven. To make a free standing loaf more steps
 and tools are required.
 
 \begin{figure}[!htb]
   \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
   \centering
-  \caption{A free standing sourdough bread. Note the incision known as "ear" and the oven spring clearly
+  \caption{A free standing sourdough bread. Note the incision known as an "ear" and the oven spring clearly
-  distinguishing this type of bread from the flat and loaf pan bread}
+  distinguish this type of bread from flatbread and loaf pan bread}
 \end{figure}
 
 Normally you mix your dough. When using wheat you make sure
@@ -134,61 +133,61 @@ You allow the dough to reach
 a certain size increase during the fermentation. Afterwards you divide and preshape
 the dough into the desired visual shape that you like.
 Each shape requires a different technique. Sometimes achieving
-exactly that shape can be more challenging. Making a baguette
+exactly the right shape can be challenging. Making a baguette
 for instance requires you to perform more steps. Mastering this
 technique takes several attempts.
 
 Once the dough is shaped it is proofed again for a certain
 period of time. Once the dough is ready, a sharp tool such
 as a razor blade is used to make an incision into the dough.
-This helps the dough to better open up during the baking process.
+This helps control how the dough opens up during the baking process.
 
 All these steps require practice. Each of them has to be
-performed in a perfect manner, not allowing mistakes.
+performed perfectly, without mistakes.
 But after baking you will be rewarded with a beautiful bread
-rewarding you with great taste and consistency.
+with great taste and consistency.
 
 There is a fully dedicated recipe and tutorial
 for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter.
 
-\section{Simple flat bread recipe}
+\section{Simple flatbread recipe}
 \label{section:flat-bread-recipe}
 
-If you are just getting started, making a flat bread is the
+If you are just getting started, making a flatbread is the
 easiest way to start making great bread at home. With just a
 few steps you can stop buying bread forever. This works with
-every flour, including gluten free options.
+any flour, including gluten free options.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-process-flat-bread.pdf}
-  \caption{The process of making a flat bread is very simple requiring very little effort. This
+  \caption{The process of making a flatbread is very simple requiring very little effort. This
   type of bread is especially handy for busy bakers.}
   \label{fig:flat-bread-process}
 \end{figure}
 
 This is my goto recipe that I use to make bread whenever
 I have little time or when I am abroad. You can choose
-between two options. 1) A flat bread similar to a roti or naan bread
+between two options. 1) A flatbread similar to a roti or naan bread
 or 2) sourdough pancakes.
 
 \begin{figure}[!htb]
   \includegraphics{tables/table-flat-bread-pancake-recipe.pdf}
-  \caption{\label{tab:flat-bread-ingredients}Flat breads or pancakes recipe for 1 person. Multiply the ingredients
+  \caption{\label{tab:flat-bread-ingredients}flatbreads or pancakes recipe for 1 person. Multiply the ingredients
   to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how
   to understand and use the percentages properly.}
 \end{figure}
 
-To get started prepare your sourdough starter. If it has not been using for a very
+To get started prepare your sourdough starter. If it has not been used for a very
-long time consider giving it another feeding. To do so simply take 1g of your
+long time consider giving it another feed. To do so simply take 1g of your
 existing sourdough starter and feed it with 5 grams of flour and 5 grams of water.
-If you do this in the morning your sourdough starter is ready in the evening. The
+If you do this in the morning your sourdough starter will be ready in the evening. The
-warmer it is the faster this process goes. If it is very cold where you live, consider
+warmer it is the sooner it will be ready. If it is very cold where you live, consider
 using warm water.
 
 \begin{figure}[htb!]
   \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
   \centering
-  \caption{A flat bread made with purely wheat flour. The dough is drier
+  \caption{A flatbread made with purely wheat flour. The dough is drier
   at around 60 percent hydration.  The drier dough is a little harder
   to mix. As wheat contains more gluten the dough puffs up during
   the baking process}
@@ -200,16 +199,16 @@ bread, simply multiply the quantities shown in table \ref*{tab:flat-bread-ingred
 
 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
-you use more sourdough starter it will be ready faster. If you use less it takes
+you use more sourdough starter it will be ready faster. If you use less it will take
 longer. Try to aim for a fermentation time of 8-12 hours. If you use
 your dough too soon the flavour might not be as good. If you use it later
-your dough might be a little more on the sourer side. The best option is to experiment
+your dough might be a little sourer. The best option is to experiment
 and see what you personally like the most.
 
 After mixing the ingredients together cover the container in which
 you made the dough. This prevents the dough from drying out and makes
 sure no fruit flies get access. A transparent container will be helpful
-when getting started. You can better observe the dough and see when
+when getting started. You can observe the dough more easily and see when
 it is ready.
 
 \begin{figure}[htb!]
@@ -219,27 +218,27 @@ it is ready.
   The image has been provided by Charliefleurene via Wikipedia}
 \end{figure}
 
-If you used the flat bread option with less water look at the size increase
+If you used the flatbread option with less water, look at the size increase
 of your dough. The dough should have increased at least 50 percent in size.
-Also look out for bubbles on the edges of your container.
+Also look out for bubbles on the sides of your container.
-When going the pancake route, look out for bubbles on the surface of your dough.
+When using the pancake recipe, look out for bubbles on the surface of your dough.
 In both cases use your nose to check the scent of your dough. Depending
 on your sourdough starter's microbiome your dough will have
 dairy, fruity alcoholic notes or vinegary acetic notes. Relying
 on the smell of your dough is best way to judge whether your
 dough is ready or not. Timings are not reliable as they
 depend on your starter and the temperature. If your dough
-is ready too soon, you can now move it directly to the fridge to bake
+is ready too soon, you can now move it directly to the fridge and bake
-it at a later more convenient time. The low temperature will halt the fermentation
+it at a later, more convenient time. The low temperature will halt the fermentation
 process\footnote{There are some exceptions. In some rare cases your starter
-might also work at lower temperatures. You might have cultivated low temperature appreciating
+might also work at lower temperatures. You might have cultivated microbes that work best at
-microbes. Regardless though, the fermentation
+low temperatures. Nevertheless, fermentation
 is always slower the colder it gets. A fridge really helps to preserve the state
 of your dough.}
-and your dough is going to be good for several days. The longer you wait the more sour the
+and your dough will last for several days. The longer you wait the more sour the
-bread is going to be. The fridge is a great option in case you wanted to
+bread is going to be. The fridge is a great option in case you want to
 take the dough with you when visiting friends. People are going
-to love you for the freshly baked flat breads or pancakes. If you dare,
+to love you for the freshly baked flatbreads or pancakes. If you dare,
 you can also taste a little bit of your raw uncooked dough. It is likely
 going to taste relatively sour. I do this frequently to better evaluate the
 state of my doughs.
@@ -248,23 +247,23 @@ state of my doughs.
 \begin{figure}[htb!]
   \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
   \centering
-  \caption{A sourdough pancake made with teff flour. The pockets are coming from
+  \caption{A sourdough pancake made with teff flour. The pockets come from
-  the evaporated water and \ch{CO2} created by the microbes.
+  evaporated water and \ch{CO2} created by the microbes.
   The image has been provided by Lukasz Nowak via Wikipedia}
 \end{figure}
 
-If you are completely lazy or don't have time, you could also use older sourdough starter
+If you are feeling lazy or don't have time, you could also use older sourdough starter
 to make the dough directly without any prior starter feedings. Your sourdough starter
-is going to regrow inside of your dough. The
+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 5 to 20 percent
 of sourdough starter based on the flour to make the dough. If you were to follow
 this approach, just use around 1 percent and make the dough directly.
 The dough is probably going to be ready 24 hours later depending on the temperature.
 
-If you wanted to make sweet pancakes, add some sugar and optional eggs to your dough
+If you want to make sweet pancakes, add some sugar and optional eggs to your dough
 now. A good quantity of eggs is around 1 egg per 100 grams of flour.
-Stir your dough a little bit and it is ready to be used. You'll 
+Stir your dough a little bit and it will be ready to be used. You'll
 have delicious sweet savory pancakes, the perfect combination. By
 adding the sugar now, you make sure that the microbes don't have
 enough time to fully ferment it. If you had added the sugar
@@ -275,39 +274,39 @@ oil to the pan. This helps with heat distribution and ensures even cooking.
 With a spatula or a spoon place your dough in the pan. If your dough
 was sitting in the fridge bake it directly. There is no need to wait for your
 dough to come to room temperature. If you have a lid
-place it on your pan. The lid helps to better cook your dough from the top.
+place it on your pan. The lid helps to cook your dough from the top.
 The evaporating water will circulate and heat up the dough's surface. When
-making a flat bread make the dough around 1cm thick. When using the pancake
+making a flatbread make the dough around 1cm thick. When using the pancake
 option opt for around 0.1-0.5cm depending on what you like.
 
 \begin{figure}[htb!]
   \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
   \centering
-  \caption{The crumb of a flat bread made with einkorn as flour. Einkorn
+  \caption{The crumb of a flatbread made with einkorn as flour. Einkorn
   is very low in gluten and thus does not trap as much \ch{CO2} as a wheat based
   dough. To make the dough fluffier use more water or consider adding
   more wheat to the mix of your dough.}
 \end{figure}
 
-After 2-4 minutes flip over the pancake or flat bread. Bake it for the same
+After 2-4 minutes flip over the pancake or flatbread. Bake it for the same
 time from the other side. Depending on what you like, you can wait a little
 longer to allow the breads to become a bit charred.  The longer you
 bake your breads the more of the acidity is going to evaporate. If your
 dough is a bit more on the sour side you can use this trick to balance
 out the acidity. This really depends on which flavor you are looking for.
 
-When making a flat bread I recommend wrapping the baked flat breads
+When making a flatbread I recommend wrapping the baked flatbreads
 in a kitchen towel. This way more of the evaporating humidity
-stays inside of your breads. This makes sure your flat breads stay
+stays inside of your breads. This makes sure your flatbreads stay
-nice and fluffy for a longer period after the bake. A similar option is
+nice and fluffy for a longer period after the bake. A similar strategy is
 used when making corn tortillas.
 
-You can safely store the baked flat breads or pan cakes in your fridge
+You can safely store the baked flatbreads or pancakes in your fridge
 for weeks. When storing make sure to store them in an airtight plastic bag so that
 they do not dry out.
 
 Keep a little bit of your unbaked dough. You can use it to make the next
 batch of bread or pancakes for the next day. If you want to bake a few days later, add
 a little bit of water and flour and store this mixture in your fridge
-for as long as you like.\footnote{The starter will stay good for months. If you are out
+for as long as you like.\footnote{The starter will stay good for months. If you expect to
-for longer, consider drying a little bit of your sourdough starter.}
+leave it longer, consider drying a little bit of your sourdough starter.}

book/tables/table-overview-bread-types.tex

@@ -3,7 +3,7 @@
 \begin{document}
 \begin{tabular}{|l|l|l|l|}
 \hline
-                                 & \textbf{Flat bread} & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \hline
+                                 & \textbf{Flatbread}  & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \hline
 \textbf{Cooking method}          & Fire, pan, barbecue & Oven                    & Oven                         \\ \hline
 \textbf{Working time in minutes} & 3                   & 5                       & 60                           \\ \hline
 \textbf{Flour types}             & All                 & All                     & Gluten flours                \\ \hline