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/troubleshooting/crumb-structures/crumb-structures.tex

@@ -1,4 +1,4 @@
-\section{Debugging your crumb structure}
+\section{Debugging your crumb structure}%
 \label{section:debugging-crumb-structure}
 
 The crumb structure of your bread provides insights into how well
@@ -10,7 +10,7 @@ that you can use to debug your baking process.
   \includegraphics[width=\textwidth]{crumb-structures-book}
   \caption{A schematic visualization of different crumb structures and their respective causes. The
   final bread's crumb is a key aspect to identify potential issues related to fermentation
-  or baking technique.}
+  or baking technique.}%
   \label{fig:crumb-structures-book}
 \end{figure}
 
@@ -19,7 +19,7 @@ that you can use to debug your baking process.
 \begin{figure}
   \includegraphics[width=\textwidth]{open-crumb}
   \caption{The bread has a somewhat open crumb with areas
-  featuring a honeycomb structure.}
+  featuring a honeycomb structure.}%
   \label{fig:open-crumb}
 \end{figure}
 
@@ -34,8 +34,8 @@ however, to achieve it you need to ferment your bread dough perfectly.
 It takes a lot of skill both in terms of mastering fermentation and technique
 to achieve a crumb structure like that.
 
-Personally, I like a bread like that, just with a slightly less wild crumb.
-The style of crumb I like is called the {\it honeycomb crumb}. It's not too open, but
+Personally, I~like a bread like that, just with a slightly less wild crumb.
+The style of crumb I~like is called the \emph{honeycomb crumb}. It's not too open, but
 just enough open to make the bread very fluffy. To achieve the previously mentioned open crumb, you
 have to touch your dough as little as possible. The more you interact with your
 dough, the more you are degassing your dough. Excess touching of the dough
@@ -44,12 +44,13 @@ That's why achieving such a crumb works best if you only ferment
 one loaf at a time. Normally, if you have to pre-shape your dough,
 you will automatically degas your dough a little bit during the rounding process.
 If you skip this step and directly shape your dough, you will achieve a more open crumb.
-A good rule of thumb is to not touch your dough for at least 1-2 hours before shaping,
+A good rule of thumb is to not touch your dough for at least 1--2 hours before shaping,
 to achieve as open a crumb as possible.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{honeycomb}
-  \caption{A whole wheat sourdough with an almost exclusive honeycomb crumb structure.}
+  \caption{A whole wheat sourdough with an almost exclusive honeycomb crumb
+  structure.}%
   \label{fig:honeycomb}
 \end{figure}
 
@@ -69,34 +70,34 @@ there is not enough gas to inflate the structures. To me this is the perfect
 style of crumb. As someone who appreciates jam, no jam will fall through a slice
 of this bread compared to an open crumb.
 
-\subsection{Overfermented}
+\subsection{Overfermented}%
 \label{sec:overfermented-dough}
 
 \begin{figure}
   \includegraphics[width=\textwidth]{fermented-too-long}
-  \caption{A relatively flat dough that has many tiny pockets of air.}
+  \caption{A relatively flat dough that has many tiny pockets of air.}%
   \label{fig:fermented-too-long}
 \end{figure}
 
 When fermenting your dough for too long, the protease enzyme starts to
 break down the gluten of your flour. Furthermore, the bacteria consume the gluten
-in a process called {\it proteolysis} \cite{raffaella+di+cagno}.
-Bakers also refer to this process as {\it gluten rot}.
+in a process called \emph{proteolysis}~\cite{raffaella+di+cagno}.
+Bakers also refer to this process as \emph{gluten rot}.
 The gluten that normally traps the \ch{CO2} created
 by the fermentation process of your microorganisms can no longer keep the
 gas inside of the dough. The gas disperses outward resulting in smaller alveoli in your crumb.
 The bread itself tends to be very flat in the oven. Bakers often refer
-to this style of bread as a {\it pancake}. The oven spring can be compared
+to this style of bread as a \emph{pancake}. The oven spring can be compared
 to bread doughs made out of low-gluten flour like einkorn.
 
 Your bread will feature a lot of acidity, a really strong distinctive tang. From
 a taste perspective, it might be a little bit too sour. From my own tests with family and
-friends (n=15-20), I can say that this style of bread is typically
-appreciated less. However, I personally really like the hearty strong taste.
+friends (n=15--20), I~can say that this style of bread is typically
+appreciated less. However, I~personally really like the hearty strong taste.
 It is excellent in combination with something
 sweet or a soup.  From a consistency perspective, it is no longer as fluffy as it could be.
 The crumb might also taste a little bit gummy. That's because it has been broken down a lot
-by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten \cite{raffaella+di+cagno}
+by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno}
 and is no longer comparable to raw flour, it's a fully fermented product.
 You can compare it with a blue cheese that is almost lactose free.
 
@@ -104,10 +105,10 @@ When trying to work with the dough, you will notice that suddenly the dough feel
 very sticky. You can no longer properly shape and work the dough. When trying to
 remove the dough from a banneton, the dough flattens out a lot. Furthermore,
 in many cases your dough might stick to the banneton. When beginning with baking
-I would use a lot of rice flour in my banneton to dry out the surface of the dough a lot.
+I~would use a lot of rice flour in my banneton to dry out the surface of the dough a lot.
 This way the dough wouldn't stick, despite being overfermented. However as it
 turns out the stickiness issue has been my lack of understanding the fermentation
-process. Now I never use rice flour, except when trying to apply decorative scorings.
+process. Now I~never use rice flour, except when trying to apply decorative scorings.
 Properly managing fermentation results in a dough that is not sticky.
 
 If you are noticing, during a stretch and fold or during shaping, that your dough
@@ -121,11 +122,11 @@ you can simply pour some of your dough directly into a heated pan with a bit of
 oil. It will make delicious sourdough flatbreads.
 
 To fix issues related to over-fermentation, you need to stop the fermentation process
-earlier. What I like to do is to extract a small fermentation sample from my dough.
-Depending on the volume increase of this sample, I can mostly judge when my fermentation
+earlier. What I~like to do is to extract a small fermentation sample from my dough.
+Depending on the volume increase of this sample, I~can mostly judge when my fermentation
 is finished. Try to start with a 25 percent volume increase of your main dough or sample.
 Depending on how much gluten your flour has, you can ferment for a longer period of time.
-With a strong flour featuring a 14-15 percent protein, you should be able to safely
+With a strong flour featuring a 14--15 percent protein, you should be able to safely
 ferment until a 100 percent size increase. This however also depends on your
 sourdough starter's composition of yeast and bacteria. The more bacterial fermentation,
 the faster your dough structure breaks down. Frequent feedings of your sourdough
@@ -141,11 +142,12 @@ flavor profile, then a stronger flour with more gluten will help.
 \begin{figure}
   \includegraphics[width=\textwidth]{fermented-too-short-underbaked}
   \caption{A dense dough featuring a gummy, not fully gelatinized area.
-  The picture has been provided by the user wahlfeld from our community Discord server.}
+  The picture has been provided by the user wahlfeld from our community
+Discord server.}%
   \label{fig:fermented-too-short-underbaked}
 \end{figure}
 
-This defect is also commonly referred to as {\it underproofed}. However underproofed
+This defect is also commonly referred to as \emph{underproofed}. However underproofed
 is not a good term as it only refers to having a short final
 proofing stage of the bread-making process.
 If you were to bake your bread after a perfectly-timed bulk fermentation stage,
@@ -167,7 +169,7 @@ as the interior heats up faster compared to the rest of the dough. Once all the
 has gelatinized, the alveoli holds their shape and no longer expand. During this
 process other parts of the bread dough are pushed outwards. That's why an underfermented
 dough sometimes even features an ear during the baking process. This
-is also commonly referred to as a {\it fool's crumb}. You are excited about an ear which
+is also commonly referred to as a \emph{fool's crumb}. You are excited about an ear which
 can be quite hard to achieve. Plus you might think you finally created some big pockets
 of air in your crumb. But in reality you fermented for too short a period
 of time.
@@ -176,7 +178,7 @@ of time.
   \includegraphics[width=\textwidth]{fools-crumb}
   \caption{A typical example of a fool's crumb featuring an ear and several overly
   large alveoli. The picture has been provided by Rochelle from our
-  community Discord server.}
+  community Discord server.}%
   \label{fools-crumb}
 \end{figure}
 
@@ -192,7 +194,7 @@ To fix issues related to under-fermentation, you simply have to ferment your dou
 for a longer period of time. Now, there is an upper limit to fermentation time
 as your flour starts to break down the moment it is in contact with water. That's why it
 might be a good idea to simply speed up your fermentation process. As a rough
-figure, I try to aim for a bulk fermentation time of around 8-12 hours typically.
+figure, I~try to aim for a bulk fermentation time of around 8--12 hours typically.
 To achieve that you can try to make your sourdough starter more active.  This can be done
 by feeding your starter daily over several days. Use the same ratio as you would
 do for your main bread dough. Assuming you use 20 percent starter calculated on the flour,
@@ -208,7 +210,7 @@ and less bacterial activity.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{flat-bread}
-  \caption{A very flat bread without enough dough strength.}
+  \caption{A very flat bread without enough dough strength.}%
   \label{flat-bread}
 \end{figure}
 
@@ -219,7 +221,7 @@ mostly rather than springing upwards in the oven. This can also happen if you
 proofed your dough for too long. Over time the gluten relaxes and your dough
 becomes more and more extensible. You can observe the gluten relaxing behavior
 too when making a pizza pie. Directly after shaping your dough balls, it's very hard to shape
-the pizza pie. If you wait for 30-90 minutes stretching the dough becomes a lot easier.
+the pizza pie. If you wait for 30--90 minutes stretching the dough becomes a lot easier.
 
 The easiest way to fix this is probably to knead your dough more at the start. To simplify
 things consider using less water for your flour too. This will result in a more elastic dough
@@ -232,7 +234,7 @@ The last option to fix a dough with too little dough strength is to shape your d
 
 \begin{figure}
   \includegraphics[width=\textwidth]{baked-too-hot-v2}
-  \caption{A bread with very large alveoli close to the crust}
+  \caption{A bread with very large alveoli close to the crust.}%
   \label{baked-too-hot}
 \end{figure}
 
@@ -253,7 +255,7 @@ essential for the dough to hold its structure. After conducting several
 experiments, it seems that my sweet spot for maximum oven spring seems to be
 at around 230°C (446°F). Test the temperature of your oven, because in several
 cases the displayed temperature might not match the actual temperature of your
-oven \cite{too+hot+baking}. Make sure to turn off the fan of your oven. Most
+oven~\cite{too+hot+baking}. Make sure to turn off the fan of your oven. Most
 home ovens are designed to vent the steam as fast as possible. If you can not
 turn the fan off, consider using a Dutch oven.
 
@@ -261,14 +263,14 @@ turn the fan off, consider using a Dutch oven.
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{no-steam}
-  \caption{One of my earlier breads that I baked at a friend's place where
-  I couldn't steam the dough properly}
+  \caption{One of my earlier breads that I~baked at a friend's place where
+  I~couldn't steam the dough properly.}%
   \label{no-steam}
 \end{figure}
 
 Similar to baking too hot, when baking without enough steam, your dough's crust
 forms too quickly. It's hard to spot the difference between the two mistakes.
-I typically first ask about the temperature and then about the steaming technique
+I~typically first ask about the temperature and then about the steaming technique
 to determine what might be wrong with the baking process. Too little steam can
 typically be spotted by having a thick crust around all around your dough paired
 with large alveoli towards the edges.
@@ -286,38 +288,38 @@ of the oven.
   \includegraphics[width=\textwidth]{apple-experiment-temperatures}
   \caption{An apple with 2 probes to measure ambient
   and surface temperatures of several steaming techniques
-  in a Dutch oven.}
+  in a Dutch oven.}%
   \label{apple-experiment-temperatures}
 \end{figure}
 
-Now there can also be too much steam. For this I tested using a Dutch oven paired with large ice
+Now there can also be too much steam. For this I~tested using a Dutch oven paired with large ice
 cubes to provide additional steam. The temperature of my dough's surface would directly
 jump close to 100°C. The steam contains more energy and thus through convection
-can heat up the surface of your dough faster. I tested this by putting an apple inside
+can heat up the surface of your dough faster. I~tested this by putting an apple inside
 a Dutch oven and measuring its surface temperature using a barbecue thermometer.
-I then changed the steaming methods to plot how quickly the temperature
-close to the surface changes. I tested an ice cube inside of a preheated
+I~then changed the steaming methods to plot how quickly the temperature
+close to the surface changes. I~tested an ice cube inside of a preheated
 Dutch oven, a preheated Dutch oven, a preheated Dutch oven with spritzes
-of water on the apple's surface, a non-preheated Dutch oven where I would only preheat
+of water on the apple's surface, a non-preheated Dutch oven where I~would only preheat
 the bottom part. The experiment then showed that the ice-cube method would heat up
 the surface of the apple a lot quicker. When replicating this with a bread dough,
-I would achieve less oven spring.
+I~would achieve less oven spring.
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
   \caption{A chart showing how the temperature of the surface
-  of the apple changes with different steaming techniques.}
+  of the apple changes with different steaming techniques.}%
   \label{apple-experiment-surface-temperatures}
 \end{figure}
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
   \caption{This figure shows how the ambient temperatures inside of the
-  Dutch oven change depending on the steaming technique that is used.}
+  Dutch oven change depending on the steaming technique that is used.}%
   \label{apple-experiment-ambient-temperatures}
 \end{figure}
 
-Generally though, achieving too much steam is relatively challenging. I could only
+Generally though, achieving too much steam is relatively challenging. I~could only
 make this mistake when using a Dutch oven as the steaming method paired with relatively
 large ice cubes. After talking with other bakers using the same Dutch oven, it seems
 that my ice cubes (around 80g) were 4 times as heavy as the ones other bakers