Fix chemical formula display (#65)

This uses the chemformula package to improve the display of chemical
formulas.

book/baking/baking.tex

@@ -26,7 +26,7 @@ extensible and can be stretched.
 
 At around 60°C (140°F) the microbes in your dough start to die.
 There are rumors that until this happens the microbes produce
-a lot of CO2, resulting in the dough's expansion. This temperature
+a lot of \ch{CO2}, resulting in the dough's expansion. This temperature
 is however reached quickly. Furthermore stress makes the microbes
 enter sporulation mode in order to focus on spreading genetics.
 More research should be done here to validate or invalidate this

book/book.tex

@@ -12,6 +12,7 @@
 \usepackage[T1]{fontenc}
 \usepackage{tocloft}
 \usepackage{tex4ebook}
+\usepackage{chemformula}
 
 % References
 \usepackage[backend=biber]{biblatex}

book/bread-types/bread-types.tex

@@ -249,7 +249,7 @@ state of my doughs.
   \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
   \centering
   \caption{A sourdough pancake made with teff flour. The pockets are coming from
-  the evaporated water and CO2 created by the microbes.
+  the evaporated water and \ch{CO2} created by the microbes.
   The image has been provided by Lukasz Nowak via Wikipedia}
 \end{figure}
 
@@ -284,7 +284,7 @@ option opt for around 0.1-0.5cm depending on what you like.
   \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
   \centering
   \caption{The crumb of a flat bread made with einkorn as flour. Einkorn
-  is very low in gluten and thus does not trap as much CO2 as a wheat based
+  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}

book/history/sourdough-history.tex

@@ -103,7 +103,7 @@ The grains over time have been bred more and more towards containing a higher
 amount of gluten. Gluten is a protein that gives modern
 bread its typical soft fluffy crumb structure. The
 gluten proteins bind together once activated with water.
-Throughout the course of the fermentation, CO2 is trapped
+Throughout the course of the fermentation, \ch{CO2} is trapped
 in this protein matrix. The tiny created chambers expand
 during the baking process. As the dough gelatinizes while
 being heated, the structure is fortified. This makes the bread appear

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

@@ -142,7 +142,7 @@ To commence with the
 conversion, simply take around 1 gram of your starter, mix with 5 g flour and
 25 g water. Stir everything together properly. After a few minutes the flour is
 going to start settling in at the bottom of your jar. Repeat this process over
-a few days. Shake the starter gently to see if you can see tiny CO_{2} bubbles
+a few days. Shake the starter gently to see if you can see tiny \ch{CO2} bubbles
 moving in the liquid. This is a good sign that your starter is ready. Use your
 nose to smell the starter. It should have a creamy dairy flavor note.
 
@@ -198,7 +198,7 @@ around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
 \end{figure}
 
 In the stiffer environment the yeast thrives more. This means you will have
-more CO_{2} production and less acid production. In my tests this is a game
+more \ch{CO2} production and less acid production. In my tests this is a game
 changer especially if you are using weaker gluten flours. The wheat flours in
 my home country of Germany tend to be lower in gluten. For wheat to build gluten, warm conditions
 are preferred (SOURCE NEEDED). When following recipes from other bakers, I
@@ -210,7 +210,7 @@ stiff sourdough starter. I made several tests where I used the same amount of
 starter and flour. I only changed the hydration between all the starters. I
 would then proceed and place a balloon on top of each of the jars. The stiff
 starter jar was clearly inflated the most. The regular starter
-followed in second place. The liquid starter finished in third place with far less CO_{2}
+followed in second place. The liquid starter finished in third place with far less \ch{CO2}
 production.
 
 \begin{figure}[!htb]
@@ -299,7 +299,7 @@ volume increase, the stiff starter will produce the least acidity. So for a
 volume increase of 100 percent, the liquid starter has produced the most acidity,
 followed by the regular starter and then the stiff starter. If you wait long
 enough, the stiff starter will have produced the same amount of acidity as the
-other starters. But before doing so it will have also produced a lot more CO_{2}. If
+other starters. But before doing so it will have also produced a lot more \ch{CO2}. If
 you like the sour flavor, you have to push your fermentation longer. This also
 means you either need to bake in a loaf pan or have a very strong gluten flour
 that is able to withstand long fermentation times.

book/sourdough-starter/sourdough-starter.tex

@@ -245,7 +245,7 @@ starters.
 
 The key signs to look at are bubbles that you see in your starter
 jar. This is a sign that the yeast is metabolizing your
-dough and creates CO2. The CO2 is trapped in your dough
+dough and creates \ch{CO2}. The \ch{CO2} is trapped in your dough
 matrix and then visualized on the edges of the container.
 Also note the size increase of your dough. The amount the dough increases
 in size is irrelevant. Some bakers claim it doubles, triples or quadruples.

book/troubleshooting/crumb-structures/crumb-structures.tex

@@ -82,7 +82,7 @@ When fermenting your dough for too long over time the protease enzyme starts to
 break down the gluten of your flour. Furthermore the bacteria consumes the gluten
 in a process called {\it proteolysis} \cite{raffaella+di+cagno}.
 Bakers also refer to this process as {\it gluten rot}.
-The gluten that normally is normally trapping the CO2 created
+The gluten that normally is normally trapping the \ch{CO2} created
 by the fermentation process of your microorganisms can no longer stay inside of
 the dough. It disperses outward resulting in smaller alveoli in your crumb.
 The bread itself tends to be very flat in the oven. Bakers often refer

book/troubleshooting/misc.tex

@@ -77,7 +77,7 @@ small particles called {\it hemicelluloses} (arabinoxylan and beta-glucan) \cite
 prevent the dough from developing a gluten network like you can
 do with wheat. Your efforts are in vain, your dough will
 stay flat. Only spelt and wheat based doughs have the capability
-to retain the CO2 created by the fermentation.
+to retain the \ch{CO2} created by the fermentation.
 
 In most cases something is probably off with your
 sourdough starter. This very often happens when the starter
@@ -184,7 +184,7 @@ in a plastic bag.
 Some people like the bread less sour as well. This
 is personal preference. To achieve a less sour bread
 you need to ferment for a shorter period of time.
-The yeast produces CO2 and ethanol. Both yeast and
+The yeast produces \ch{CO2} and ethanol. Both yeast and
 bacteria consume the sugars released by the amylase enzyme
 in your dough. When the sugar is rare bacteria starts to
 consume the leftover ethanol by the yeast. Over time more
@@ -207,7 +207,7 @@ not as sour for a given volume increase. I tested this
 by putting condoms over different glas jars. I used
 the same amount of flour for each of the samples.
 I tested a regular starter, a liquid starter and a stiff
-starter. The stiff starter by far created the most CO2
+starter. The stiff starter by far created the most \ch{CO2}
 compared to the other starters. The balloons were inflated
 the most. \cite{stiff+starter}
 
@@ -294,7 +294,7 @@ you have fermented your dough for too long. Please refer to ~\ref{sec:overfermen
 where I explain about overfermented doughs. Your bacteria
 has consumed most of your gluten network. That's why your
 dough fully collapses and stays flat during the bake. The
-CO2 and evaporating water will diffuse out of the dough.
+\ch{CO2} and evaporating water will diffuse out of the dough.
 A related symptom is that your dough sticks to the banneton.
 When starting baking I combatted this with rice flour.
 It works but might be a false friend. I gently rub my

book/wheat-sourdough/wheat-sourdough.tex

@@ -60,7 +60,7 @@ way you ensure an even fermentation across your whole dough.
 
 After a short break, you will proceed and create dough strength.
 Kneading will create a strong gluten network. This is essential
-to properly trap the CO2 created during the fermentation.
+to properly trap the \ch{CO2} created during the fermentation.
 
 Once you kneaded the bulk fermentation starts. Bulk fermentation
 because you typically ferment multiple doughs together in one bulk.