Typo and fix chart

book/sourdough-starter/sourdough-starter.tex

@@ -331,20 +331,20 @@ very strong defense mechanisms. In the end your sourdough starter can be
 compared to pickled food. Pickled food has been shown to stay good for a very
 long period of time \cite{pickled+foods+expiration}. The acidity of your sourdough starter is quite
 toxic to other microbes. The yeast and bacteria though have adapted to living
-in the high acid environment. Compare this to your stomache, the acidity
+in the high acid environment. Compare this to your stomach, the acidity
-neutralises many possible pathogens. As long as your starter has sufficient
+neutralizes many possible pathogens. As long as your starter has sufficient
 food available it will outcompete other microbes. When the starter runs out of
 food the microbes will start to sporulate. They prepare for a period of no
 food and will then reactivate the moment new food is present. The
 spores are very resilient and can survive under extreme conditions.
 Scientists have claimed they found 250 million year old spores still active
 spores \cite{old+spores}. While being spores
-they are howevever more vulnerable to external pathogens such as mold.
+they are however more vulnerable to external pathogens such as mold.
 Everything in nature is at some point decomposed and broken down by other
 microorganisms. Under ideal conditions though the spores can survive for a
 long time.
 
-But as long as they stey in the environment of your starter they live
+But as long as they stay in the environment of your starter they live
 in a very protected protected environment. Other fungi and bacteria have a hard time decomposing your left over starter mass.
 I have seen only very few cases where the starter actually died. It is almost impossible
 to kill a starter.
@@ -352,7 +352,7 @@ to kill a starter.
 What happens though is that the balance of yeast and
 bacteria changes in your starter. The bacteria is more adapt to living
 in the acidic environment. This is a problem when you make another dough.
-You want to have the proper balance of fluffness and sour notes.
+You want to have the proper balance of fluffiness and sour notes.
 When a starter has hibernated for a long period
 of time chances are that you do not have a desirable balance of microbes.
 Furthermore depending on the time your starter hibernated you might only have
@@ -381,7 +381,9 @@ for a very long period of time. The only thing I see happening is the surface
 drying out in the fridge. So I recommend to drown the starter in a little bit
 of water. This extra layer of water provides a good protection from the top
 part drying out. As mold is aerobic it can not grow efficiently grow under
-water \cite{mold+anaerobic}.
+water \cite{mold+anaerobic}. Before using the starter again simply either stir
+the liquid into the dough or drain it. If you drain the liquid you can use it
+to make a lacto fermented hot sauce for instance.
 
 The colder it is the longer you preserve a good balance of yeast and
 bacteria. Generally the warmer it is the faster the fermentation process is.
@@ -396,7 +398,7 @@ humidity the spores can resist other pathogens very well. A dried starter can
 be good for years.
 
 Simply take your starter and mix it with flour. Try to crumble the starter as
-much as possible. Add more flour continously until you notice that the is no
+much as possible. Add more flour continuously until you notice that the is no
 moisture left. Place the flour starter at a dry place in your house. Let it
 dry even more. If you have a dehumidifier you can use this to speed up the
 process. Set it to around 30°C and dry the starter for 12-20 hours. The next