Improve typography (#120)

* Add unbreakable space before a reference or a citation

avoids ref to be put on next line or page...

* Add unbreakable space between I and verb

* Remove spacing before footnotes

Also moved it before the final sentence dots in many cases... might need
a review of what is best.  But this is a safe default choice from an
esthetic point of view.

* Improve footnotes and punctuations

Reverse order/kerning especially with sans-serif version.

* Remove manual enumerate

* Fix wording in a citation.

Reads better that way and is shorter.

* Use emph instead of italics

1) Markup semantic not style
2) Will deal with various level of empahasis
3) Was a mix of \it and \textit

* Fix usage of quotes

Also replaced some of then by \emph as it is (IMHO) more visually
pleasant.

* Captitalize before reference

* Correct dashes length

see here:
https://www.merriam-webster.com/words-at-play/em-dash-en-dash-how-to-use

* Remove space before label and homogenize caption

Apparently it can create a wrong reference, if notthing else shuts
texcheck up and cost nothing... so let's do it.

While at it adding a dot at the end of each caption.

* Add missing empty line before signature in preface

* Add a static checker target to makefile

Shall help prevent adding mistakes in new versions

book/baking/baking.tex

@@ -4,7 +4,8 @@ dough has gone through the bulk fermentation and proofing stage.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-baking-process.pdf}
-  \caption{A schematic visualization of the baking process using different sources of steam in a home oven.}
+  \caption{A schematic visualization of the baking process using different
+  sources of steam in a home oven.}%
   \label{fig:baking-process}
 \end{figure}
 
@@ -61,7 +62,7 @@ influence which sourness level you would like to achieve.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
   \caption{This chart shows how surface temperatures change using
-  different steaming methods. In this case I used a Dutch oven and an apple as
+  different steaming methods. In this case I~used a Dutch oven and an apple as
   dough replacement. All the apples were coming from the fridge. The temperature
   was measured using a barbecue thermometer.
   The more steam, the faster the surface temperature increases.}
@@ -80,43 +81,43 @@ browner and crisper. This process begins at around 140°C (284°F)
 Once the temperature increases even more to around 170°C (338°F),
 the caramelization process begins. The remaining sugars the microbes
 did not convert yet start to brown and darken. You can keep baking
-for as long as you like to achieve the crust color that you like.
-\footnote{This really depends a lot on your personal preference.
+for as long as you like to achieve the crust color that you
+like\footnote{This really depends a lot on your personal preference.
 Some people prefer a darker crust, others prefer a more pale crust.
 It's better to build less crust than too much. You can always just
 heat your bread in the oven one more time to continue building a
-darker crust.}
+darker crust.}.
 
 The best method to know that your dough is done is to take
 the temperature of your dough. You can use a barbecue thermometer
 to measure it. Once the core temperature is at around 92°C (197°F),
 you can stop the baking process. This is typically not done though
-as the crust hasn't been built yet.\footnote{The thermometer is
+as the crust hasn't been built yet\footnote{The thermometer is
 especially important when using a large loaf pan. It is sometimes
-very hard to judge from the outside if the dough is done. I failed
-many times and ended up having a semi baked dough.}
+very hard to judge from the outside if the dough is done. I~failed
+many times and ended up having a semi baked dough.}.
 
 Once your dough has finished baking, it is ready to eat. Your
 dough has turned into a bread. At this
 point, your bread is sterile as the temperature was too hot for
-for the microorganisms to survive. \footnote{I wonder though
+for the microorganisms to survive\footnote{I~wonder though
 if a starter culture could be grown again from a slice of bread.
 Under heat stress the microorganisms begin sporulating. Maybe
 some of the spores survive the baking process and could be reactivated
 later? If this worked, you could use any store bought sourdough
-bread as a source for a new starter.}
+bread as a source for a new starter.}.
 
 \section{The role of steam}
 
 Steam is essential when baking as it helps to counter premature
 crust building. During the first stage of the bake, the dough
 increases in size. The water in your dough evaporates and pushes
-the whole dough upwards. 
+the whole dough upwards.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-steam.jpg}
   \caption{How steam builds in your oven using the later described
-  inverted tray method}
+  inverted tray method.}
 \end{figure}
 
 Normally, under high heat a crust would form. Just like
@@ -137,14 +138,14 @@ to build. This gel is still extensible and allows expansion.
 Without the steam, the dough would never enter the gel stage,
 but instead directly go to the Maillard reaction zone. You
 want your dough to stay in this gel stage as long as possible
-to achieve maximum expansion.\footnote{You can remove your
+to achieve maximum expansion\footnote{You can remove your
 dough from the oven after 5 minutes to see the gel. You will notice
-that it holds the dough's structure. It has a very interesting consistency.}
+that it holds the dough's structure. It has a very interesting consistency.}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
   \caption{The second stage of the bake is done without steam to build
-  a thicker, darker crust}
+  a thicker, darker crust.}
 \end{figure}
 
 When not steaming enough, you will notice that the scoring
@@ -187,7 +188,7 @@ good trick is to spritz your dough with a bit of water.
 To create more steam, you could also place a small ice cube
 next to your main dough.
 
-I have been using a Dutch oven myself for a long time. They
+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,
@@ -214,7 +215,8 @@ around your dough.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-inverted-tray-method.pdf}
-  \caption{A schematic visualization the inverted tray baking method that works great for home ovens.}
+  \caption{A schematic visualization the inverted tray baking method that
+  works great for home ovens.}%
   \label{fig:inverted-tray-process}
 \end{figure}
 
@@ -235,18 +237,18 @@ For the inverted tray you will need the following tools:
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-example.jpg}
-  \caption{My home oven setup}
+  \caption{My home oven setup.}
 \end{figure}
 
 These are the steps to follow with the inverted tray method:
 \begin{enumerate}
-\item Preheat the oven to around 230°C (446°F) and 
+\item Preheat the oven to around 230°C (446°F) and
 preheat one of the trays.
 \item Bring water to boil.
 \item Place your loaves on a piece of parchment paper. You
 can also place each on a tiny piece of parchment paper.
-this makes loading the dough easier. If you don't
-have it or don't want to use it, you can opt for 
+This makes loading the dough easier. If you don't
+have it or don't want to use it, you can opt for
 semolina flour. It helps to make the tray nonstick.
 \item Take out your hot tray and place it
 on a cooling rack or on something else that
@@ -257,12 +259,12 @@ is heat resistant.
 \item Move your hot tray including the loaves back
 to the oven.
 \item Place the boiling water in the heat-resistant
-water bowl. I have added rocks to it, as it helps
+water bowl. I~have added rocks to it, as it helps
 to improve the steam even further. This is optional.
 \item Close the oven.
 \item After 30 minutes remove the top tray. Also remove the bowl with water.
 \item Finish baking your bread until you have reached your desired
-crust color. In my case this is another 15-25 minutes typically.
+crust color. In my case this is another 15--25 minutes typically.
 \end{enumerate}
 
 \section{Conclusions}