Rorder glossary

So it actually is in alphabetical order...

Samnly typos here adn there.

book/glossary/glossary.tex

@@ -15,7 +15,7 @@ acid bacteria and acetic acid bacteria during fermentation. It gives sourdough b
 its characteristic tangy flavor and helps to preserve the bread by lowering its pH.
 The flavor of acetic acid has a more vinegary profile.
 
-\item[All purpose flour] A general flour that’s balanced to make breads and also
+\item[All Purpose Flour] A general flour that’s balanced to make breads and also
 cakes. In Germany this is type~550.
 
 \item[Alpha-amylase] A type of amylase that breaks down starch molecules into
@@ -47,7 +47,7 @@ before adding other ingredients. This activates enzymes such as amylase and prot
 By doing so the bulk fermentation time is shortened and the final loaf will have
 better properties. The browning of the loaf becomes better and the crumb fluffier.
 An autolyse is recommended when using a high percentage of starter to inoculate the
-dough (> \SI{20}{\percent}). An alternative easier approach can be the fermentolyse.
+dough (>~\SI{20}{\percent}). An alternative easier approach can be the fermentolyse.
 
 \item[Bacteria] Unicellular microorganisms that exist in diverse forms and
 habitats. They play crucial roles in various natural processes, especially in food
@@ -56,7 +56,7 @@ are pivotal in the sourdough process, contributing to its distinct taste and tex
 Some bacteria are beneficial, aiding in digestion or producing vitamins, while others
 can be harmful and cause diseases.
 
-\item[Baker’s math] Baker’s math is a ratio based system of sharing recipes,
+\item[Baker’s Math] Baker’s math is a ratio based system of sharing recipes,
 making them easily scalable. It’s based on the total weight of the flour in a formula,
 where each ingredients weight is divided by the flours weight to give a percentage.
 For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{300}{\gram}),
@@ -102,7 +102,7 @@ proof. The bannetons are typically made out of rattan or wood pulp. An alternati
 DIY solution is to use a bowl with a kitchen towel inside. While resting inside of
 the banneton the dough’s surface dries out and becomes easier to score before baking.
 
-\item[Bench rest] A short resting period given to the dough after preshaping
+\item[Bench Rest] A short resting period given to the dough after preshaping
 allowing the gluten to relax a little bit and making shaping easier. Most people
 bench rest for 10 minutes up to an hour. The bench rest becomes especially important
 when making pizza doughs. Without an extended bench rest the dough is too elastic and
@@ -111,7 +111,7 @@ can not be shaped.
 \item[Beta-amylase] An enzyme that further breaks down the starch fragments
 produced by alpha-amylase into maltose.
 
-\item[Bread flour] A flour that is perfect for sourdough bread making. It features
+\item[Bread Flour] A flour that is perfect for sourdough bread making. It features
 a higher amount of gluten and can thus ferment for a longer period of time.
 
 \item[Brühstück] A German baking technique similar to a scald. It translates as
@@ -130,19 +130,10 @@ flour’s sweet spot. This is highly dependant from flour to flour. When using l
 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
+\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[Scald] A method where boiling water is poured over flour, grains, or other
-ingredients and then allowed to cool. In baking, this process can gelatinize the
-starches in the flour or grains, resulting in a dough that retains moisture better,
-provides a softer crumb, and potentially extends the bread's shelf life. Additionally,
-scalding can help inactivate certain enzymes which can be detrimental to the dough's
-quality. The scalding technique can also enhance the overall flavor and aroma of
-the bread, bringing out more pronounced grainy notes and reducing bitterness
-sometimes found in certain whole grains.
-
 \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.
 By applying the coil fold the dough strength is improved by minimising damage
@@ -153,7 +144,7 @@ shape, and distribution of the holes (or \emph{alveoli}). It's what's inside onc
 a loaf of bread open. A \emph{tight crumb} refers to bread with small, evenly distributed
 holes, while an \emph{open crumb} has larger, more irregular holes.
 
-\item[Diastatic malt] Malted grain that has been dried and then ground into a powder.
+\item[Diastatic Malt] Malted grain that has been dried and then ground into a powder.
 This malt contains enzymes that can break down starches into sugars, which can be
 beneficial in the fermentation process for bread. When added to dough, it can improve
 the bread's flavor, color, and shelf life.
@@ -176,10 +167,18 @@ A strong dough can be stretched without tearing and holds its shape well. This i
 largely influenced by the flour's protein content and the development of the gluten
 network.
 
-\item[Dutch oven] A heavy-duty pot with a tight-fitting lid, often made of cast
+\item[Dutch Oven] A heavy-duty pot with a tight-fitting lid, often made of cast
 iron. It's used in baking to trap steam during the initial phase of baking, helping
 to create a crusty exterior on bread.
 
+\item[Elasticity] A property of dough that describes its ability to return to
+its original shape after being stretched or deformed. It's influenced by the flour's
+protein content and the development of the gluten network.
+
+\item[Extensibility] Refers to the dough’s ability to be stretched or extended
+without tearing. It's the opposite of elasticity and is desirable in certain types
+of breads, like ciabatta, that have a more open crumb structure.
+
 \item[Feed] The act of adding fresh flour and water to maintain a sourdough
 starter. Regular feeding keeps the starter active and healthy.
 
@@ -198,23 +197,15 @@ large pockets or holes, rather than an even distribution of smaller holes. This
 isn't necessarily a desired feature, as it can indicate uneven fermentation or
 improper shaping techniques.
 
-\item[Elasticity] A property of dough that describes its ability to return to
-its original shape after being stretched or deformed. It's influenced by the flour's
-protein content and the development of the gluten network.
-
-\item[Extensibility] Refers to the dough’s ability to be stretched or extended
-without tearing. It's the opposite of elasticity and is desirable in certain types
-of breads, like ciabatta, that have a more open crumb structure.
-
-\item[Homogenizing] The act of creating a consistent and uniform mixture. For
-flours like einkorn and rye, where gluten alignment isn't the main goal, kneading
-ensures that the dough achieves this homogeneous consistency.
-
 \item[Gluten] A protein complex formed from gliadin and glutenin, found in wheat
 and some other grains. It provides elasticity and strength to the dough when
 properly aligned and developed. During the course of the bulk fermentation much of
 the gluten is degraded by the protease enzyme and lactic acid bacteria.
 
+\item[Homogenizing] The act of creating a consistent and uniform mixture. For
+flours like einkorn and rye, where gluten alignment isn't the main goal, kneading
+ensures that the dough achieves this homogeneous consistency.
+
 \item[Hooch] A liquid layer that sometimes forms on top of a sourdough starter.
 It's an indication that the starter is hungry and needs feeding. It acts as a
 barrier shield and prevents the starter from catching mold. It can be mixed right
@@ -243,11 +234,14 @@ although it favours alkaline conditions.
 \item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases.
 It's a primary food source for yeast during fermentation.
 
-\item[Non-diastatic malt] Malted grain that has been dried at higher temperatures,
+\item[Non-diastatic Malt] Malted grain that has been dried at higher temperatures,
 deactivating its enzymes. It's used primarily for flavor and color in bread making.
 Amylase and protease become degraded at temperatures higher than 50°C.
 
-\item[Over fermenting] A common problem when making wheat or spelt doughs. When the
+\item[Oven Spring] The rapid rise of the dough in the oven during the early stages
+of baking due to the expansion of trapped gases and water.
+
+\item[Over Fermenting] A common problem when making wheat or spelt doughs. When the
 dough is fermented for too long most of the gluten in the dough is broken down. The
 resulting dough is very sticky. The final bread will be very flat and lose some of its
 typical texture. The crumb structure features many tiny pockets of air. A lot of the
@@ -255,10 +249,7 @@ trapped gasses can diffuse out of the dough during baking. If you notice this du
 bulk fermentation it is advised to place the loaf inside of a loaf pan and then bake
 it after a 30 to 60 minute rest.
 
-\item[Oven Spring] The rapid rise of the dough in the oven during the early stages
-of baking due to the expansion of trapped gases and water.
-
-\item[Over proofing] The same as over fermenting, however happening during the
+\item[Over Proofing] The same as over fermenting, however happening during the
 proofing stage.
 
 \item[pH] A measure of the acidity or alkalinity of a solution. The pH scale
@@ -329,13 +320,14 @@ made solely from rye flour tend to be dense. However, rye has a unique flavor an
 many health benefits, so it's often combined with wheat flour in baking. Pure rye
 breads are typically made with a sourdough process to help the dough rise.
 
-\item[Straight Dough] A bread-making method where all ingredients are mixed
-together at once, without the use of a preferment.
-
-\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase
-to strengthen the dough and help align the gluten structure. Instead of traditional
-kneading, the dough is gently stretched and then folded over itself. This process is
-typically repeated multiple times throughout bulk fermentation.
+\item[Scald] A method where boiling water is poured over flour, grains, or other
+ingredients and then allowed to cool. In baking, this process can gelatinize the
+starches in the flour or grains, resulting in a dough that retains moisture better,
+provides a softer crumb, and potentially extends the bread's shelf life. Additionally,
+scalding can help inactivate certain enzymes which can be detrimental to the dough's
+quality. The scalding technique can also enhance the overall flavor and aroma of
+the bread, bringing out more pronounced grainy notes and reducing bitterness
+sometimes found in certain whole grains.
 
 \item[Scalding] A method where boiling water is poured over flour and then cooled
 down to room temperature. This process gelatinizes the starches in the flour,
@@ -361,6 +353,14 @@ the final dough.
 microorganisms including wild yeast and lactic acid bacteria. It's used to leaven
 bread.
 
+\item[Straight Dough] A bread-making method where all ingredients are mixed
+together at once, without the use of a preferment.
+
+\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase
+to strengthen the dough and help align the gluten structure. Instead of traditional
+kneading, the dough is gently stretched and then folded over itself. This process is
+typically repeated multiple times throughout bulk fermentation.
+
 \item[Tangzhong] A Chinese technique for bread-making, similar to the
 Japanese yudane method. It involves cooking a small portion of the flour
 with water (or milk) to create a slurry or roux. This process, which can be seen as a