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/flour-types/flour-types.tex

@@ -15,9 +15,9 @@ type of flour.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-flour-types.tex}
-        \label{tab:flour-types-comparison}
         \caption{A comparison of how different types of wheat flour are
-        labelled in different countries.}
+        labelled in different countries.}%
+        \label{tab:flour-types-comparison}
     \end{center}
 \end{table}
 
@@ -32,7 +32,8 @@ value, the heartier the taste is going to be.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{wheat-kernel-overview}
-  \caption{An overview of a wheat kernel together with its content \cite{wheat+kernel}}
+  \caption{An overview of a wheat kernel together with its
+  content~\cite{wheat+kernel}.}%
   \label{fig:wheat-kernel-overview}
 \end{figure}
 
@@ -54,7 +55,7 @@ degradation, removing a huge headache from the equation.
     \begin{center}
         \input{tables/table-grains-bread-making-process.tex}
         \caption{An overview of different grain types and the steps involved
-        in the respective bread making process}
+        in the respective bread making process.}
     \end{center}
 \end{table}
 
@@ -65,7 +66,7 @@ true.
 
 Several recipes call for wheat bread flour. Bread flour can refer to different types
 of flour. It could be a T405 or a T550 in Germany. This is very often
-classified incorrectly. The terms \textit{strong} or \textit{bread} flour in this case
+classified incorrectly. The terms \emph{strong} or \emph{bread} flour in this case
 refer to the properties of the flour. A bread flour is considered to have a
 higher amount of protein and thus gluten. This flour is excellent when you
 want to make a sourdough bread as your dough allows for a longer leavening
@@ -83,7 +84,7 @@ average wheat that can be used to create different baked goods. Category \textbf
 is used for wheat that has poor baking qualities. This could happen, for instance,
 if the wheat already started to sprout and thus lost some of its desirable
 baking properties. This type of wheat is typically used in animal feed or
-as fermentable biomass for generators. Category \textbf{E} refers to \textit{Elite} wheat. It's
+as fermentable biomass for generators. Category \textbf{E} refers to \emph{Elite} wheat. It's
 the highest quality of wheat. This kind of wheat can only be harvested when the
 wheat has grown under optimal conditions. You can compare this to a winery
 that uses only the best grapes to make a reserve wine. Unfortunately, this is normally never printed
@@ -108,7 +109,7 @@ your dough with more flavor.
     \begin{center}
         \input{tables/table-overview-w-values.tex}
         \caption{An overview of different levels of W values and the
-        respective hydrations and fermentation times}
+        respective hydrations and fermentation times.}%
         \label{tab:w-value}
     \end{center}
 \end{table}
@@ -124,17 +125,17 @@ starch molecules. This is a common problem when you are trying to mill your own
 home. The chances are that your home mill is not able to achieve the same results
 a larger mill can. The damaging of the starches is essential to improve the
 properties of the dough. You will have better gelatinization and water
-absorption with properly damaged starch \cite{starch+damage+flour}. As more
+absorption with properly damaged starch~\cite{starch+damage+flour}. As more
 starch is damaged, the surface area increases. This improves how water interacts with the flour.
 This also provides a larger surface that your microbes can use to attack the molecules
 and start the fermentation process.
 
-I am still
+I~am still
 yet to find a good way of milling my own flour at home. Even after trying to
-mill the flour 10 times with short breaks, I was not able to achieve the same
-properties as with commercially milled flour. The doughs I would make felt
+mill the flour 10 times with short breaks, I~was not able to achieve the same
+properties as with commercially milled flour. The doughs I~would make felt
 good, maybe a bit coarse. However, during baking the doughs would start to
-de-gas quickly and turn into very flat breads. I have had great success though when
+de-gas quickly and turn into very flat breads. I~have had great success though when
 utilizing home-milled flour together with a loaf pan or as a pan bread. If you
 have found great ways to work with home-milled flour, please reach out. The potential
 of using home-milled flours is huge. It would enable even distant communities