Merge branch 'main' into 225-ebook-situation

book/history/sourdough-history.tex

@@ -21,17 +21,6 @@ addition to our planet, so young that we made our first appearance on
 the evening of December~31.  It seems that humans managed to arrive just
 in time to join the celebration at the end of the year.
 
-The story of sourdough bread begins in ancient oceans. These oceans were the
-birthplace of all Earth's life. To better envision the vast history of
-our planet lets create a timeline of 1~year. On this scale, January~1 signifies Earth's
-formation 4.54~billion years ago. Midnight on December~31 is our present.
-Each day represents roughly 12~million years. This technique simplifies the
-complexity of time but also renders the extraordinary expanse of our planet's
-history into a more graspable frame. We humans are in fact a recent addition
-to our planet, so young that we made appearance on the evening of December~31.
-It seems that humans managed to arrive just in time to join
-the celebration at year's end.
-
 On March~25, the oceans birthed the first single-celled bacteria. In these
 waters, another single-celled life form, \emph{archaea}, also thrived. These
 organisms inhabit extreme environments, from boiling vents to icy waters.
@@ -47,7 +36,7 @@ organisms inhabit extreme environments, from boiling vents to icy waters.
 \end{center}
 \end{figure}
 
-Whoever comes first first, bacteria or archaea, remains debated. For three
+Whoever comes first, bacteria or archaea, remains debated. For three
 months (or approximately 1.1~billion years), these life forms dominated
 the oceans. Then, on June~25 in an highly unlikely event, an archaeon consumed a bacterium.
 Instead of digesting it, they formed a symbiotic relationship. This led to the
@@ -101,10 +90,11 @@ Little did the people back then know that tiny microorganisms
 were the reason the bread was better. It is not clear when
 they started using a bit of the dough from the previous
 day for the next batch of dough. But by doing so, sourdough
-bread making was born: Wild yeast in the flour and in the air
-plus bacteria start to decompose the flour-water mixture, also
-known as your dough. The yeast makes the dough fluffy, and
-the bacteria primarily creates acidity. The different
+bread making---as we know it today---was born: Wild yeast
+in the flour and in the air, with bacteria
+starting to decompose the flour-water mixture.
+The yeast makes the dough fluffy,
+and the bacteria primarily creates acidity. The different
 microorganisms work in a symbiotic relationship. Humans
 appreciated the enhanced airy structure and slight acidity
 of the dough. Furthermore, the shelf life of such bread

book/sourdough-starter/sourdough-starter-types.tex

@@ -191,12 +191,12 @@ and I~use \qty{50}{\gram} of starter, then I~would proceed and only use \qty{550
 water.
 
 This type of starter is also an excellent mold combatant. As you are removing
-oxygen from the equation, aerobic mold can not properly grow. If your starter
+oxygen from the equation, aerobic mold cannot properly grow. If your starter
 has a mold problem then the liquid conversion could be the remedy. Take a
 piece of your starter where you suspect mold growth. Apply the conversion
 as mentioned before. The mold will likely sporulate as it runs out of food.
 With each new feeding you are reducing the mold spores. The spores can no
-longer reactivate as they can not do so in the anaerobic conditions.
+longer reactivate as they cannot do so in the anaerobic conditions.
 
 The liquid on top of your starter is an excellent resource that you could use
 to make sauces. If you feel you would like to add a little bit of acidity,

book/tables/table-starter-usage-activity.tex

@@ -1,9 +1,11 @@
-\begin{tabular}{@{}crr@{}}
+\begin{tabular}{@{}c
+    S[table-format=2.0]
+    S[table-format=2.1]@{}}
 \toprule
-                &\multicolumn{2}{c}{\textbf{Amount (\%) of a starter}}\\
+                 &\multicolumn{2}{c}{\textbf{Amount (\%) for a starter}}\\
                           \cmidrule(rl){2-3}
-\thead{°C / °F} & \thead{Recently fed} & \thead{Starving}\\ \midrule
-       30 / 86  &  5 &  2.5 \\ 
-       25 / 77  & 10 &  5   \\ 
-       20 / 68  & 15 & 10   \\ \bottomrule
+\textbf{°C / °F} & \textbf{Recently fed} & \textbf{Starving}\\ \midrule
+        30 / 86  &  5 &  2.5 \\ 
+        25 / 77  & 10 &  5   \\ 
+        20 / 68  & 15 & 10   \\ \bottomrule
 \end{tabular}

book/wheat-sourdough/wheat-sourdough.tex

@@ -18,7 +18,7 @@ making this type of bread requires a lot more effort, patience,
 and technique than other types of bread. You have to perfectly
 balance the fermentation process. You cannot ferment for too
 short and also not for too long. The techniques you need to
-learn to require a bit more skill. It took me several attempts
+learn also require a bit more skill. It took me several attempts
 to get this right. One of the challenges I~faced was that
 I~had the wrong flour. I~didn't properly know how to use my oven.
 When should I~stop the fermentation? There is a lot of information
@@ -233,7 +233,7 @@ recipe would look like this:
 
 This is the beauty of baker's math. Simply recalculate the percentages, and you
 are good to go. If you are unsure about how this works, please check out the
-full Chapter~\ref{section:bakers-math} which looks at the topic in detail.
+full Section~\ref{section:bakers-math} which looks at the topic in detail.
 
 \section{Hydration}
 
@@ -392,8 +392,8 @@ difficulty.
 \section{How much starter?}
 
 Most bakers use around \qty{20}{\percent} sourdough starter based on the
-flour weight.  I~recommend going much lower,
-to around 5 to \qty{10}{\percent}.
+flour weight.  I~recommend going much lower, to around
+\qtyrange{5}{10}{\percent}.
 
 By adjusting the amount of pre-ferment you can influence the time your dough
 requires in the bulk fermentation stage. The more starter you use, the faster