Fixed duplicate word and spaces (#86)

* Fixed duplicate spaces

* fixed duplicate there

book/baking/baking.tex

@@ -188,7 +188,7 @@ next to your main dough.
 I have been using a Dutch oven myself for a long time. They
 have issues though. They are relatively heavy. It is dangerous
 to operate hot cast iron ovens. Especially when working with steam,
-you have to be very careful.  Furthermore,
+you have to be very careful. Furthermore,
 they are expensive to buy. If your Dutch oven is made out
 of cast iron you have to season it from time to time. This takes
 time.

book/bread-types/bread-types.tex

@@ -188,7 +188,7 @@ using warm water.
   \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
   \centering
   \caption{A flatbread made with purely wheat flour. The dough is drier
-  at around 60 percent hydration.  The drier dough is a little harder
+  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}
 \end{figure}

book/intro/preface.tex

@@ -84,7 +84,7 @@ to do my own deep dive to understand what was going on. Much to my surprise, how
 none of the recipes I'd encountered would tell me {\it why} I should use amount X
 of water and amount Y of flour, or {\it why} exactly I should use fresh yeast over dry yeast. Why
 should I slap my dough while kneading it on the counter? Why is a standmixer
-better than kneading by hand?  Why should I let the dough sit for this long?
+better than kneading by hand? Why should I let the dough sit for this long?
 Why is steaming the dough during baking important? Do I really need to
 get myself an expensive Dutch oven to bake bread?
 

book/sourdough-starter/sourdough-starter.tex

@@ -2,10 +2,10 @@ In this chapter you will learn how to make your
 own sourdough starter. Before doing so you will
 quickly learn about baker's math. Don't worry,
 it's a very simple way how to write a recipe which
-is cleaner and more scalable.  Once you get the hang
+is cleaner and more scalable. Once you get the hang
 of it you will want to write every recipe this way.
 You will learn to understand the signs to determine
-your starter's readiness.  Furthermore you will
+your starter's readiness. Furthermore you will
 also learn how to prepare your starter for long-term storage.
 
 \section{Baker's math}
@@ -18,7 +18,7 @@ loaves or buns you can make. To make it easy
 for bakers, the quantity of each ingredient
 is calculated as a percentage based on how much flour you have.
 Let me demonstrate this with a small example from
-a pizzeria.  In the morning you check and you realize you
+a pizzeria. In the morning you check and you realize you
 have around 1 kilogram of flour.
 Your default recipe calls for around 600 grams of water.
 That would be a typical pizza dough, not too dry but
@@ -40,7 +40,7 @@ math and then adjust it for the 1.4 kilogram flour quantity.
 \end{figure}
 
 Note how each of the ingredients is calculated as a percentage
-based on the flour.  The 100 percent is the baseline and represents the absolute
+based on the flour. The 100 percent is the baseline and represents the absolute
 amount of flour that you have at hand. In this case that's 1000 grams
 (1 kilogram).
 

book/troubleshooting/misc.tex

@@ -586,7 +586,7 @@ fermentation in your starter. This way your starter
 tends to produce more lactic acid rather than acetic
 acid. Lactic acid is perceived as milder and more
 yogurty. Acetic acid can sometimes taste quite
-pungent.  Acetic acid can be perfect when making 
+pungent. Acetic acid can be perfect when making 
 dark rye bread but not so much when making a fluffy
 ciabatta-style loaf.
 

book/wheat-sourdough/wheat-sourdough.tex

@@ -24,7 +24,7 @@ out there. I dug through most of it and have tried almost everything.
 In many cases the information was wrong; in other cases, I
 found another valuable puzzle piece. Aggregating all this
 information was one of my main motivations to start The Bread Code.
-My key learning was that there there is no recipe that
+My key learning was that there is no recipe that
 you can blindly follow. You will always have to adapt the recipe
 to your locally available tools and environment.
 
@@ -151,7 +151,7 @@ regrows inside of your main dough. While I would normally use
 as low as 1 percent starter. This way the microorganisms have
 more room to balance out while fermenting the dough. If my sourdough
 starter has not been fed in a day, I might use 5 percent of sourdough
-to make a dough.  If I push this to 2 days without feedings,
+to make a dough. If I push this to 2 days without feedings,
 I lower the starter amount even further. I would opt for the
 previously mentioned 1 percent starter. If the food is very scarce,
 your microorganisms will sporulate. They need to regrow again
@@ -245,7 +245,7 @@ is the dough's improved extensibility. The wetter the dough, the easier it is
 for the dough to be stretched. When you pull it, the dough will hold its
 shape. In comparison, a very stiff (low hydration) dough will maintain its
 shape for a longer period. To visualize this, think of your extensible
-dough as a balloon.  The stiff dough is like a car tire.
+dough as a balloon. The stiff dough is like a car tire.
 The yeast has a much harder time inflating the car tire compared to the balloon.
 That’s because the rubber of the car tire is much less extensible.
 It requires much more force to inflate the tire. For this reason,
@@ -302,7 +302,7 @@ As explained earlier, both the protease enzyme and bacteria break down your
 gluten network. So as fermentation progresses, your dough will automatically
 become more extensible. This is because the rubber layers of your car tire
 are slowly converted and eaten. Ultimately your car tire turns into a balloon
-that can very easily be inflated.  When waiting too long, the
+that can very easily be inflated. When waiting too long, the
 balloon will burst. You will have no gluten left anymore, and your dough
 becomes very sticky. Finding the sweet spot of enough rubber eating and not
 too much is what the perfect wheat sourdough bread is about. But don't worry--after reading
@@ -1033,7 +1033,7 @@ two hands placed in the center upwards. Make a fold in the center of the dough.
 The upper smooth side needs to be placed on the bottom of the container. By doing
 so, you will be gluing together the two sticky bottom sides. The top smooth side should
 not be sticky in your hands, while the bottom rough surface should tend
-to stick to your hands.  Rotate the container
+to stick to your hands. Rotate the container
 and repeat the same thing from the other side. Rotate the container 90°
 clockwise and then repeat the process once again. Rotate the container another 180° clockwise
 and repeat the fold one last time. By doing so you have applied 4 folds in total. Your