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/bread-types/bread-types.tex

@@ -10,9 +10,10 @@ be exactly the type of bread you should consider.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-overview-bread-types.tex}
-        \caption{An overview of different bread types and their respective complexity}
+        \caption{An overview of different bread types and their respective
+        complexity.}%
+        \label{tab:bread-types-comparison}
     \end{center}
-  \label{tab:bread-types-comparison}
 \end{table}
 
 \section{Flatbread}
@@ -23,10 +24,9 @@ To make a flatbread no oven is required; all you need is a stove.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-stove}
   \caption{An einkorn flatbread made directly over fire. This
-  is part of a video where I was trying to reproduce sourdough
-  recipes of our ancestors. I called the recipe "cave bread". Some viewers
-  pointed out that probably not all our ancestors lived in caves.
-  }
+  is part of a video where I~was trying to reproduce sourdough
+  recipes of our ancestors. I~called the recipe ``cave bread''. Some viewers
+  pointed out that probably not all our ancestors lived in caves.}
 \end{figure}
 
 This type of bread is super simple to make as you can skip
@@ -45,7 +45,7 @@ during the baking process and thus make the bread fluffier.
 If your water content is very high, it will produce a
 pancake-like consistency.
 
-Refer to section \ref{section:flat-bread-recipe} "\nameref{section:flat-bread-recipe}"
+Refer to Section~\ref{section:flat-bread-recipe}~``\nameref{section:flat-bread-recipe}''
 to see a full recipe including the process of making such a flatbread.
 
 \section{Loaf pan bread}
@@ -58,7 +58,7 @@ an oven.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
   \caption{A freestanding bread and a wheat loaf pan bread. Both of them
-  received a small incision before baking which helps to control how they open up}
+  received a small incision before baking which helps to control how they open up.}%
   \label{fig:free-standing-loaf-pan}
 \end{figure}
 
@@ -71,14 +71,14 @@ To make a great loaf pan bread with little work:
 1. Mix the ingredients of your dough (gluten free works too)
 2. Place into the loaf pan
 3. Wait until your dough has roughly doubled in size
-4. Bake in a non pre-heated oven for around 30-50 minutes
+4. Bake in a non pre-heated oven for around 30--50 minutes
 
 Knowing the exact baking time is sometimes a little challenging
 as it might be that the outside of your bread is cooked but
 the inside is still raw. The best way is to use a thermometer
 and measure the core temperature. At around 92°C (197°F) your
-dough is done. I generally bake loaf pan bread at around 200°C (390°F),
-which is a little less than my freestanding bread which I bake
+dough is done. I~generally bake loaf pan bread at around 200°C (390°F),
+which is a little less than my freestanding bread which I~bake
 at 230°C (445°F). That's because it takes a while for the dough
 to bake properly inside the loaf pan. The edges don't heat up
 as quickly. Then the top part of the dough is properly cooked, while
@@ -88,7 +88,7 @@ of your loaf pan. This way you simulate a Dutch oven. The dough's
 evaporating moisture will stay inside.
 
 A good trick to make excellent loaf pan bread is to make a very
-sticky dough. You can opt for a hydration of 90-100 percent, almost
+sticky dough. You can opt for a hydration of 90--100 percent, almost
 resembling a default sourdough starter. Just like with flatbread,
 the high humidity helps to make a more airy, fluffy crumb. At
 the same time the bread will be a bit chewier. This
@@ -111,9 +111,9 @@ What's amazing about this type of bread is that it works
 with every flour. The overall time to work the dough is probably
 less than 5 minutes, making it very easy to integrate
 into your daily routine. Furthermore, loaf pans use the space
-in your oven very efficiently. Using pans I can
+in your oven very efficiently. Using pans I~can
 easily bake 5 loaves at the same time in my home oven.
-Normally I would need multiple baking sessions for
+Normally I~would need multiple baking sessions for
 freestanding loaves.
 
 \section{Free standing bread}
@@ -125,8 +125,9 @@ and tools are required.
 \begin{figure}[!htb]
   \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
   \centering
-  \caption{A freestanding sourdough bread. Note the incision known as an "ear" and the oven spring clearly
-  distinguish this type of bread from flatbread and loaf pan bread}
+  \caption{A freestanding sourdough bread. Note the incision known as an
+      \emph{ear} and the oven spring clearly
+  distinguish this type of bread from flatbread and loaf pan bread.}
 \end{figure}
 
 Normally you mix your dough. When using wheat you make sure
@@ -150,9 +151,9 @@ But after baking you will be rewarded with a beautiful bread
 with great taste and consistency.
 
 There is a fully dedicated recipe and tutorial
-for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter.
+for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter.
 
-\section{Simple flatbread recipe}
+\section{Simple flatbread recipe}%
 \label{section:flat-bread-recipe}
 
 If you are just getting started, making a flatbread is the
@@ -163,14 +164,18 @@ any flour, including gluten-free options.
 \begin{figure}[!htb]
   \includegraphics{figures/fig-process-flat-bread.pdf}
   \caption{The process of making a flatbread is very simple, requiring very little effort. This
-  type of bread is especially handy for busy bakers.}
+  type of bread is especially handy for busy bakers.}%
   \label{fig:flat-bread-process}
 \end{figure}
 
-This is my go-to recipe that I use to make bread whenever
-I have little time or when I am abroad. You can choose
-between two options: 1) A flatbread similar to a roti or naan bread
-or 2) sourdough pancakes.
+This is my go-to recipe that I~use to make bread whenever
+I~have little time or when I~am abroad. You can choose
+between two options:
+%
+\begin{enumerate}
+    \item A flatbread similar to a roti or naan bread
+    \item sourdough pancakes.
+\end{enumerate}
 
 \begin{table}[!htb]
     \begin{center}
@@ -196,17 +201,17 @@ using warm water.
   \caption{A flatbread made with purely wheat flour. The dough is drier
   at around 60 percent hydration. The drier dough is a little harder
   to mix. As wheat contains more gluten, the dough puffs up during
-  the baking process}
+  the baking process.}
 \end{figure}
 
 This way you should have around 11 g of sourdough ready in the evening. You will have
 the perfect quantity to make a dough for one person. In case you want to make more
-bread, simply multiply the quantities shown in table \ref*{tab:flat-bread-ingredients}.
+bread, simply multiply the quantities shown in table~\ref*{tab:flat-bread-ingredients}.
 
 Then in the evening simply mix the ingredients as shown in the table. Your dough
-is going to be ready in the morning. It's typically ready after 6-12 hours. If
+is going to be ready in the morning. It's typically ready after 6--12 hours. If
 you use more sourdough starter, it will be ready faster. If you use less it will take
-longer. Try to aim for a fermentation time of 8-12 hours. If you use
+longer. Try to aim for a fermentation time of 8--12 hours. If you use
 your dough too soon, the flavor might not be as good. If you use it later
 your dough might be a little more sour. The best option is to experiment
 and see what you personally like the most.
@@ -220,8 +225,8 @@ it is ready.
 \begin{figure}[htb!]
   \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
   \centering
-  \caption{An Ethiopian woman baking an "injera" made using teff flour.
-  The image has been provided by Charliefleurene via Wikipedia}
+  \caption{An Ethiopian woman baking an \emph{injera} made using teff flour.
+  The image has been provided by Charliefleurene via Wikipedia.}
 \end{figure}
 
 If you used the flatbread option with less water, look at the size increase
@@ -240,13 +245,13 @@ process\footnote{There are some exceptions. In some rare cases your starter
 might also work at lower temperatures. You might have cultivated microbes that work best at
 low temperatures. Nevertheless, fermentation
 is always slower the colder it gets. A fridge really helps to preserve the state
-of your dough.}
+of your dough.}.
 and your dough will last for several days. The longer you wait, the more sour the
 bread is going to be. The fridge is a great option in case you want to
 take the dough with you when visiting friends. People are going
 to love you for the freshly baked flatbreads or pancakes. If you dare,
 you can also taste a little bit of your raw uncooked dough. It is likely
-going to taste relatively sour. I do this frequently to better evaluate the
+going to taste relatively sour. I~do this frequently to better evaluate the
 state of my doughs.
 
 
@@ -255,14 +260,14 @@ state of my doughs.
   \centering
   \caption{A sourdough pancake made with teff flour. The pockets come from
   evaporated water and \ch{CO2} created by the microbes.
-  The image has been provided by Lukasz Nowak via Wikipedia}
+  The image has been provided by Lukasz Nowak via Wikipedia.}
 \end{figure}
 
 If you are feeling lazy or don't have time, you could also use older sourdough starter
 to make the dough directly without any prior starter feedings. Your sourdough starter
 is going to regrow inside your dough. The
 final bread might be a bit more on the sour side as the balance of yeast to
-bacteria could be off. In the table I recommended using around 5 to 20 percent
+bacteria could be off. In the table I~recommended using around 5 to 20 percent
 of sourdough starter based on the flour to make the dough. If you were to follow
 this approach, just use around 1 percent and make the dough directly.
 The dough is probably going to be ready 24 hours later, depending on the temperature.
@@ -283,7 +288,7 @@ dough to come to room temperature. If you have a lid,
 place it on your pan. The lid helps to cook your dough from the top.
 The evaporating water will circulate and heat up the dough's surface. When
 making a flatbread, make the dough around 1 cm thick. When using the pancake
-option, opt for around 0.1-0.5 cm depending on what you like.
+option, opt for around 0.1--0.5 cm depending on what you like.
 
 \begin{figure}[htb!]
   \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
@@ -294,14 +299,14 @@ option, opt for around 0.1-0.5 cm depending on what you like.
   more wheat to the mix of your dough.}
 \end{figure}
 
-After 2-4 minutes flip over the pancake or flatbread. Bake it for the same
+After 2--4 minutes flip over the pancake or flatbread. Bake it for the same
 time from the other side. Depending on what you like, you can wait a little
 longer to allow the bread to become a bit charred. The longer you
 bake your bread, the more of the acidity is going to evaporate. If your
 dough is a bit more on the sour side, you can use this trick to balance
 out the acidity. This really depends on which flavor you are looking for.
 
-When making a flatbread I recommend wrapping the baked flatbreads
+When making a flatbread I~recommend wrapping the baked flatbreads
 in a kitchen towel. This way more of the evaporating humidity
 stays inside of your bread. This makes sure your flatbreads stay
 nice and fluffy for a longer period after the bake. A similar strategy is
@@ -314,5 +319,5 @@ they do not dry out.
 Keep a little bit of your unbaked dough. You can use it to make the next
 batch of bread or pancakes for the next day. If you want to bake a few days later, add
 a little bit of water and flour and store this mixture in your fridge
-for as long as you like.\footnote{The starter will stay good for months. If you expect to
-leave it longer, consider drying a little bit of your sourdough starter.}
+for as long as you like\footnote{The starter will stay good for months. If you expect to
+leave it longer, consider drying a little bit of your sourdough starter.}.