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/basics/how-sourdough-works.tex

@@ -6,7 +6,7 @@ learn more about the yeast and bacterial microorganisms involved.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{infographic-enzymes}
-  \caption{How amylases and proteases interact with flour}
+  \caption{How amylases and proteases interact with flour.}%
   \label{infographic-enzymes}
 \end{figure}
 
@@ -48,8 +48,8 @@ Neither the yeast nor the bacteria can prepare their own food. However, as
 the enzymes are activated, the food they need becomes available, allowing them
 to feed and multiply.
 
-The two main enzymes involved in this process are \textit{amylase} and
-\textit{protease}. For reasons that will soon be made clear, they are of the
+The two main enzymes involved in this process are \emph{amylase} and
+\emph{protease}. For reasons that will soon be made clear, they are of the
 utmost importance to the home baker, and their role in the making of sourdough
 is a key puzzle piece to making better-tasting bread.
 
@@ -69,30 +69,30 @@ feeding frenzy takes place. Generally, the warmer the temperature, the faster
 this reaction occurs. That's why a long fermentation is key to making great
 bread. It takes time for the amylase to break down most of the starch into
 simple sugars, which are not only consumed by the yeast but are also essential
-to the \textit{Maillard reaction}, responsible for enhanced browning during the
+to the \emph{Maillard reaction}, responsible for enhanced browning during the
 baking process.
 
 If you're a hobby brewer, you'll know that it's important to keep your beer at
 certain temperatures to allow the different amylases to convert the contained
-starches into sugar \cite{beer+amylase}. This process is so important that
+starches into sugar~\cite{beer+amylase}. This process is so important that
 there's a frequently used test to determine whether or not all the starches
 have been converted.
 
-This test, called the \textit{Iodine Starch Test}, involves mixing iodine into
+This test, called the \emph{Iodine Starch Test}, involves mixing iodine into
 a sample of your brew and checking the color. If it's blue or black, you know
-you still have unconverted starches. I wonder if such a test would also work
+you still have unconverted starches. I~wonder if such a test would also work
 for bread dough?
 
 Industrial bakers that add especially active yeast to produce bread in a short
 period of time face a similar issue. Their approach is to add malted flour to
 the dough. The malted flour contains many enzymes and thus speeds up the
 fermentation process. The next time you're at the supermarket, check the
-packaging of the bread you buy. If you find {\it malt} in the list of
+packaging of the bread you buy. If you find \emph{malt} in the list of
 ingredients, chances are this strategy was used.
 
-Note that there are actually two categories of malt. One is {\it enzymatically
+Note that there are actually two categories of malt. One is \emph{enzymatically
 active malt}, which has not been heated to above 70°C, where the amylases begin
-to degrade. The other is {\it inactive malt}, which has been heated to higher
+to degrade. The other is \emph{inactive malt}, which has been heated to higher
 temperatures and thus has no impact on your flour.
 
 \subsection{Protease}
@@ -113,7 +113,7 @@ gluten network breaks down so that the dough can no longer hold together. Once
 this happens, the dough easily tears, holds no structure, and is no
 longer suitable for baking bread.
 
-This happened to me once when I tried to make sourdough directly from a dried
+This happened to me once when I~tried to make sourdough directly from a dried
 starter. At three to four days, the fermentation speed was so slow that the
 gluten network broke down. The root cause for this issue was protease.
 
@@ -128,10 +128,11 @@ that it's quite dense and nowhere near as fluffy as it could have been. That's
 because the protease enzyme wasn't given enough time to do its job.
 
 At the start, while kneading, a dough becomes elastic and holds together very
-well. As that dough ferments, however, it becomes more loose and extensible
-\cite{protease+enzyme+bread}. This is because some of the gluten bonds have
+well. As that dough ferments, however, it becomes more loose and
+extensible~\cite{protease+enzyme+bread}. This is because some of the gluten
+bonds have
 been broken down naturally by the protease through a process known as
-\textit{proteolysis}. This is what makes it easier for the yeast to inflate the
+\emph{proteolysis}. This is what makes it easier for the yeast to inflate the
 dough, and it's why a long fermentation process is critical when you want to
 achieve a fluffy, open crumb with your sourdough bread.
 
@@ -157,25 +158,25 @@ in this chapter.
 \subsection{Improving enzymatic activity}
 
 As explained previously, malt is a common trick used to speed up enzymatic
-activity. Personally, however, I prefer to avoid malt and instead use a
-trick I learned while making whole-wheat breads.
+activity. Personally, however, I~prefer to avoid malt and instead use a
+trick I~learned while making whole-wheat breads.
 
-When I first started making whole-wheat bread, I could never achieve the
-crust, crumb, or texture I desired no matter what I tried. Instead, my dough
+When I~first started making whole-wheat bread, I~could never achieve the
+crust, crumb, or texture I~desired no matter what I~tried. Instead, my dough
 tended to overferment rather quickly. When using a white flour with a similar
 gluten content, however, my bread always turned out great.
 
-At the time, I utilized an extended autolyse, which is just a fancy word for
+At the time, I~utilized an extended autolyse, which is just a fancy word for
 mixing flour and water in advance and then letting the mixture sit. Most
 recipes call for it as the process gives the dough an enzymatic head start, and
 in general it's a great idea. However, as an equally effective alternative,
 you could simply reduce the amount of leavening agent used (in the case of
 sourdough, this would be your starter). This would allow the same biochemical
 reactions to occur at roughly the same rate without requiring you to mix your
-dough several times. My whole wheat game improved dramatically after I stopped
+dough several times. My whole wheat game improved dramatically after I~stopped
 autolysing my doughs.
 
-Now that I've had time to think about it, the result I observed makes sense.
+Now that I've had time to think about it, the result I~observed makes sense.
 In nature, the outer parts of the seed come into contact with water first, and
 only after penetrating this barrier would the water slowly find its way to the
 center of the grain. The seed needs to sprout first to outcompete other nearby
@@ -183,19 +184,19 @@ seeds, requiring water to enter quickly. Yet the seed must also defend itself
 against animals and potentially hazardous bacteria and fungi, requiring some
 barrier to protect the embryo inside. A way for the plant to achieve both goals
 would be for most of the enzymes to exist in the outer parts of the hull. As a
-result, they are activated first \cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
+result, they are activated first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
 little bit of whole flour to your dough, you should be able to significantly
 improve the enzymatic activity of your dough. That's why, for plain white flour
-doughs, I usually add 10\textendash20\% whole-wheat flour.
+doughs, I~usually add 10\textendash20\% whole-wheat flour.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{whole-wheat-crumb}
-  \caption{A whole-wheat sourdough bread}
+  \caption{A whole-wheat sourdough bread.}%
   \label{whole-wheat-crumb}
 \end{figure}
 
 
-By understanding the two key enzymes \textit{amylase} and \textit{protease}, you
+By understanding the two key enzymes \emph{amylase} and \emph{protease}, you
 will be better equipped to make bread to your liking. Do you prefer a softer
 or stiffer crumb? Do you desire a lighter or darker crust? Do you wish to reduce
 the amount of gluten in your final bread? These are all factors that you can
@@ -205,16 +206,15 @@ tweak just by adjusting the speed of your dough's fermentation.
 
 Yeasts are single-celled microorganisms belonging to the fungi kingdom, and
 spores that are hundreds of millions of years old have been identified by
-scientists. There are a wide variety of species--so far, about 1,500 have been
+scientists. There are a wide variety of species --- so far, about 1,500 have been
 identified. Unlike other members of the fungi kingdom such as mold, yeasts do
-not ordinarily create a mycelium network \cite{molecular+mechanisms+yeast}
-\footnote{For one interesting exception, skip ahead to the end of this
-section.}.
+not ordinarily create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For
+one interesting exception, skip ahead to the end of this section.}
 
 \begin{figure}[!htb]
   \centering
   \includegraphics[width=1.0\textwidth]{saccharomyces-cerevisiae-microscope}
-  \caption{Saccharomyces cerevisiae: Brewer's yeast under the microscope}
+  \caption{Saccharomyces cerevisiae: Brewer's yeast under the microscope.}%
   \label{saccharomyces-cerevisiae-microscope}
 \end{figure}
 
@@ -230,10 +230,10 @@ as alcoholic beverages.
 Yeast can grow and multiply under both aerobic and anaerobic conditions. When
 oxygen is present, they produce carbon dioxide and water almost exclusively.
 When oxygen is not present, their metabolism changes to produce alcoholic
-compounds \cite{effects+oxygen+yeast+growth}.
+compounds~\cite{effects+oxygen+yeast+growth}.
 
 The temperatures at which yeast grows varies. Some yeasts, such as
-{\it Leucosporidium frigidum}, do best at temperatures ranging from -2°C to
+\emph{Leucosporidium frigidum}, do best at temperatures ranging from -2°C to
 20°C, while others prefer higher temperatures. In general, the warmer the
 environment, the faster the yeast's metabolism. The variety of yeast
 that you cultivate in your sourdough starter should work best within the range
@@ -257,7 +257,7 @@ penetrate. However, there are some species that produce enzymes capable of
 breaking down those cell walls so they can infect the plant.
 
 Some fungi and bacteria live inside plants without causing them any distress.
-These are known as {\it endophytes}. Not only do they \textit{not} damage their
+These are known as \emph{endophytes}. Not only do they \emph{not} damage their
 host, they actually live in a symbiotic relationship, helping the plants in
 which they dwell to protect themselves from other pathogens that might also
 come to infect them through their leaves. In addition to this protection, they
@@ -267,13 +267,13 @@ receive carbon for energy.
 
 However, the relationship between endophyte and plant is not always mutually
 beneficial, and sometimes, under stress, they become invasive pathogens and
-ultimately cause their host to decay \cite{endophytes+in+plants}.
+ultimately cause their host to decay~\cite{endophytes+in+plants}.
 
 There are other microorganisms that, unlike endophytes, do not penetrate cell
 walls but instead live on the plant's surface and receive nutrients from rain
 water, the air, or other animals. Some even feed on the honeydew produced by
 aphids or the pollen that lands on the surface of the leaves. Such organisms
-are called \textit{epiphytes}, and included among them are the types of yeast
+are called \emph{epiphytes}, and included among them are the types of yeast
 we use for baking.
 
 Interestingly, when you remove external food sources, a large number of
@@ -287,7 +287,7 @@ live on the plant's surface.
 Epiphytes are advantageous to a plant's survival, as they are provided with
 enhanced protection against mold and other pathogens. Indeed, it is in the
 best interest of the epiphytes to keep their host plants alive for as long as
-possible \cite{leaf+surface+sugars+epiphytes}.
+possible~\cite{leaf+surface+sugars+epiphytes}.
 
 More research is conducted every day into ways that yeasts can be used as
 biocontrol agents to protect plants, the advantage being that these bio-agents
@@ -309,7 +309,7 @@ tiny incisions into some of the grapes on a vine. Then, they infected the
 wounds with mold. Some incisions were only infected with mold. Others were also
 inoculated with some of the 150 different wild yeast strains isolated from the
 leaves. They found that when the wound was inoculated with yeast, the grape
-sustained no significant damage \cite{yeasts+biocontrol+agent}.
+sustained no significant damage~\cite{yeasts+biocontrol+agent}.
 
 Intriguingly, there was also an experiment performed that showed how brewer's
 yeast could function as an aggressive pathogen to grapevines. Initially, the
@@ -325,12 +325,12 @@ In fact, they are so dominant that they outnumber the yeast in your dough 100
 to 1. Whereas yeast provides leavening power, bacteria create the distinct
 flavours for which sourdough has been named. These are due to the acidic
 byproducts that result from bacterial feeding. As a bonus, these acids
-can significantly increase the shelf life of sourdough breads.
-\cite{shelflife+acidity}
+can significantly increase the shelf life of sourdough
+breads~\cite{shelflife+acidity}.
 
 \begin{figure}
   \includegraphics[width=1.0\textwidth]{bacteria-microscope}
-  \caption{Fructilactobacillus Sanfranciscensis under the microscope}
+  \caption{Fructilactobacillus Sanfranciscensis under the microscope.}%
   \label{lactobacillus-franciscensis-microscope}
 \end{figure}
 
@@ -353,23 +353,23 @@ Yeast and bacteria both compete for the same food source: sugar. Some scientists
 have reported that bacteria consume mostly maltose, while yeast prefer glucose.
 Others have reported that bacteria feed on the byproducts of yeast and vice
 versa. This makes sense, as nature generally does a superb job of composting
-and breaking down biological matter \cite{lactobacillus+sanfrancisco}.
+and breaking down biological matter~\cite{lactobacillus+sanfrancisco}.
 
-I have yet to find a proper source that clearly describes the symbiosis between
+I~have yet to find a proper source that clearly describes the symbiosis between
 yeast and bacteria, but my current understanding is that they both coexist and
 sometimes benefit each other, but not always. Yeast, for example, tolerate the
 acidic environment created by the surrounding bacteria and are thus protected
 from other pathogens. Meanwhile, however, other research demonstrates that both
 types of microorganisms produce compounds that prevent the other from
 metabolizing food---an interesting observation, by the way, as it could help to
-identify additional antibiotics or fungicides \cite{mold+lactic+acid+bacteria}.
+identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}.
 
 In the past, I've tried cultivating mushrooms and observed the mycelium
 attempting to defend itself against the surrounding bacteria; both types of
 microorganisms actively produced compounds to combat each other. And yet,
 after a while, the fight seemed to reach a standstill, as the mycelium had
 fully grown around the bacterial patch, preventing it from spreading further.
-I imagine a similar scenario could be playing out in our sourdough starters,
+I~imagine a similar scenario could be playing out in our sourdough starters,
 although, given that the sourdough environment tends to be more liquid, this
 fight would have to take place everywhere in the dough and not just in an
 isolated patch. More research on this topic is required to get a better understanding of
@@ -384,7 +384,7 @@ gluten network in your dough, resulting in a sticky mess if left unbaked for
 too long. The bacteria, too, consume and break down the gluten in your
 dough through a process called \emph{proteolysis}.
 
-This, to me, was a great riddle when I first started working with sourdough.
+This, to me, was a great riddle when I~first started working with sourdough.
 On the one hand, it makes the dough stickier. On the other, it makes the dough
 more extensible and easier to work with. As the gluten is reduced, the dough
 becomes easier for the microorganisms to inflate, allowing it to rise. This
@@ -400,7 +400,7 @@ This, to me, is the amazing process of fermentation. When you eat sourdough
 bread, you are not merely consuming flour and water but the end result of
 complex biological processes accomplished by the bacteria and yeast. Because
 of the added bacterial component, sourdough bread typically contains less
-gluten than a pure yeast-based dough \cite{proteolysis+sourdough+bacteria}.
+gluten than a pure yeast-based dough~\cite{proteolysis+sourdough+bacteria}.
 Furthermore, the homofermentative bacteria metabolize the ethanol produced by
 the yeast and other heterofermentative lactic acid bacteria. In both cases,
 most of the resulting compounds are organic acids. Every natural resource in
@@ -412,7 +412,7 @@ Depending on which flavour profile you prefer, you can select for one organic
 acid or another. Acetic acid production requires oxygen, and by depriving
 your sourdough starter of it, you can boost the population of homofermentative
 lactic acid bacteria. Over time they will become dominant and outcompete the
-acetic acid-producing bacteria \cite{acetic+acid+oxygen}.
+acetic acid-producing bacteria~\cite{acetic+acid+oxygen}.
 
 The optimal fermentation temperature of your lactic acid bacteria depends on
 the strains you've cultured in your starter. Generally, they work best at the
@@ -420,9 +420,9 @@ temperature used to create your starter because you've already selected for
 bacteria that thrive under that condition.
 
 In one noteworthy experiment, scientists examined the lactic acid bacteria
-found on corn leaves. They lowered the ambient temperature from 20-25°C to around
-5-10°C and afterward observed varieties of the bacteria that had never been
-seen before \cite{temperature+bacteria+corn}, confirming that there is, in
+found on corn leaves. They lowered the ambient temperature from 20--25°C to around
+5--10°C and afterward observed varieties of the bacteria that had never been
+seen before~\cite{temperature+bacteria+corn}, confirming that there is, in
 fact, a large variety of bacterial strains living on the leaves of the plant.
 
 Incidentally, you could perform a similar experiment by kicking off a sourdough
@@ -433,5 +433,5 @@ taste of the resulting bread.
 
 One last footnote worth mentioning: Some sources say that fermenting at a
 lower temperature can increase acetic acid production, while fermenting at a
-warmer temperature can boost lactic acid production. I could not verify this
-in my own tests. More research is needed on the topic.
+warmer temperature can boost lactic acid production. I~could not verify this
+in my own tests. More research is needed on the topic.