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/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -2,7 +2,7 @@
   \includegraphics[width=\textwidth]{final-bread}
   \caption{A sourdough rye bread made using a loaf pan. The
   rye bread is not scored. The crust typically cracks
-  open during baking.}
+  open during baking.}%
   \label{fig:non-wheat-final-bread}
 \end{figure}
 
@@ -12,7 +12,7 @@ The key difference between wheat and non-wheat flour is
 the quantity of gluten. Wheat and spelt feature a high amount
 of gluten. The non-wheat flours do not. In the case of rye flour,
 sugars called pentosans prevent gluten bonds from properly
-forming \cite{rye+pentosans}.
+forming~\cite{rye+pentosans}.
 
 For these flours including rye, emmer, and einkorn, no gluten
 development has to be done. This means there is no kneading,
@@ -30,7 +30,7 @@ crumb compared to wheat.
   \includegraphics{figures/fig-non-wheat-process.pdf}
   \caption{A visualization of the process to make non-wheat sourdough bread.
   The process is much simpler than making wheat sourdough bread. There is
-  no gluten development. The ingredients are simply mixed together.}
+  no gluten development. The ingredients are simply mixed together.}%
   \label{fig:non-wheat-sourdough}
 \end{figure}
 
@@ -58,7 +58,8 @@ to around 60 percent.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{ingredients}
   \caption{For non-wheat dough the ingredients are mixed together. There is no need
-  to develop any dough strength. This simplifies the whole bread-making process.}
+  to develop any dough strength. This simplifies the whole bread-making
+  process.}%
   \label{fig:non-wheat-ingredients}
 \end{figure}
 
@@ -73,7 +74,7 @@ add the other ingredients.
   \includegraphics[width=\textwidth]{sticky-hands}
   \caption{Rye flour has a sugar molecule known as pentosan. These pentosans prevent
   the rye flour from building gluten bonds. As a result the dough never features an
-  open crumb and is always very sticky when hand mixing.}
+  open crumb and is always very sticky when hand mixing.}%
   \label{fig:non-wheat-sticky-hands}
 \end{figure}
 
@@ -90,7 +91,7 @@ most of the nutrients have been eaten by your microorganisms.
 You could let your dough sit for longer, but it wouldn't alter the
 final flavor profile by much.
 
-I recommend waiting until the dough has roughly increased by
+I~recommend waiting until the dough has roughly increased by
 50 percent in size. If you are daring, you can taste the dough
 to get an idea of the acidity profile. The dough will likely
 taste very sour. However, a lot of the acid will evaporate
@@ -113,7 +114,7 @@ needed into your greased loaf pan.
   crumb tends to be a bit more open. Generally, rye
   bread is never as fluffy as wheat sourdough bread. The crust
   of this bread is a bit pale. The crust color can be controlled
-  by baking the bread for a longer period.}
+  by baking the bread for a longer period.}%
   \label{fig:rye-crumb}
 \end{figure}
 
@@ -121,24 +122,24 @@ Carefully spread the dough with a spatula in your loaf pan. You
 can wet the spatula to make this process easier. Spread it
 until the surface looks smooth and shiny.
 
-For proofing, I recommend waiting around 60 minutes. An extended
+For proofing, I~recommend waiting around 60 minutes. An extended
 proofing period does not make sense unless you want to further
 increase the dough's acidity. The dough will not become fluffier
 the longer you proof. With the short proofing period, however,
 the dough will become a bit more homogenous. This way the final
 bread looks more uniform. The proofing period also allows the
-dough to fully extend and fill the edges of the loaf pan. I also
+dough to fully extend and fill the edges of the loaf pan. I~also
 like to move the dough to the fridge for proofing. The dough stays
 good in the fridge for weeks. You can proceed and bake it at a
 convenient time for you. 
 
 Once you are happy with the proofing stage, proceed and bake your dough
-just like you'd normally do. For more details please refer to chapter
-\ref{chapter:baking}. One challenging aspect
+just like you'd normally do. For more details please refer to 
+Chapter~\ref{chapter:baking}. One challenging aspect
 of using a loaf pan is to make sure that the center part of your
 dough is properly cooked. For this reason, it is best to use a thermometer
 and measure the internal temperature. The bread is
-ready once the internal temperature reaches 92°C (197°F). I recommend
+ready once the internal temperature reaches 92°C (197°F). I~recommend
 removing the bread from the loaf pan once it reaches the desired
 temperature. Then you can continue baking the loaf without the pan and
 steam. This way you achieve a great crust all around your
@@ -148,9 +149,9 @@ the crust and the more flavor it offers. If you feel your
 dough might have been overly acidic, you can extend the baking time.
 The longer you bake, the more acidity will evaporate.
 
-This is one of my favorite breads to bake which I eat on an
+This is one of my favorite breads to bake which I~eat on an
 almost daily basis. The effort required to make bread like
 this is much lower compared to a wheat-based dough. In some
-cases, I extend the recipe and add additional sourdough discard
+cases, I~extend the recipe and add additional sourdough discard
 to the dough. You can add as much discard as you like. The resulting
 bread has a very complex but delicious flavor profile.