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/misc.tex

@@ -10,13 +10,13 @@ amylase and protease enzymes work faster, making more
 sugars available and degrading the gluten proteins.
 
 At around 22°C (72°F) in my kitchen my bulk fermentation is ready
-after around 10 hours. I use around 20 percent of sourdough
+after around 10 hours. I~use around 20 percent of sourdough
 starter based on the flour. In summertime the temperatures
 in my kitchen sometimes increase to 25°C (77°F). In that case
-I reduce the sourdough starter to around 10 percent.
+I~reduce the sourdough starter to around 10 percent.
 
-If I didn't do that, my fermentation would be done after
-around 4-7 hours. The problem is that the dough is quite
+If I~didn't do that, my fermentation would be done after
+around 4--7 hours. The problem is that the dough is quite
 unstable when fermenting at this high speed. This means
 that you easily run into issues of over-fermentation.
 Finding the perfect sweet spot between fermenting enough
@@ -24,22 +24,22 @@ and not too much becomes much harder. Normally you might
 have a time window of 1 hour. But at the rapid speed it
 might be reduced to a time window of 20 minutes. Now at
 30°C (86°F), everything moves much faster. Your bulk
-fermentation might be complete in 2-4 hours when using
-10-20 percent starter. Proofing your dough in the fridge
+fermentation might be complete in 2--4 hours when using
+10--20 percent starter. Proofing your dough in the fridge
 becomes almost impossible. As your dough cools down in the
 fridge the fermentation also slows down. However cooling the
-dough down from 30°C to 4-6°C in your fridge takes much
+dough down from 30°C to 4--6°C in your fridge takes much
 longer. Your dough is much more active compared to a dough
-that starts at a temperature of 20-25°C. You might
+that starts at a temperature of 20--25°C. You might
 end up overproofing your dough if you leave it overnight
 in the fridge.
 
-That's why I recommend that you reduce the amount of starter
-that you use in the tropics to around 1-5 percent
+That's why I~recommend that you reduce the amount of starter
+that you use in the tropics to around 1--5 percent
 based on the flour. This will slow down the fermentation
 process significantly and provides you a bigger window
 of time. Try to aim for an overall bulk fermentation of at
-least 8-10 hours. Reduce the amount of starter to get there.
+least 8--10 hours. Reduce the amount of starter to get there.
 
 When making dough, try to use the same water temperature
 as your ambient temperature. Assuming that the temperature
@@ -47,7 +47,7 @@ will climb to 30°C, try to start your dough
 with 30°C water. This means that you can carefully rely on
 a small fermentation sample (aliquot jar) that visualizes your fermentation
 progress. To read more about this technique refer
-to section \ref{section:bulk-fermentation}.
+to Section~\ref{section:bulk-fermentation}.
 
 The sample only works reliably if your dough temperature
 is equal to your ambient temperature. Else the sample heats
@@ -61,7 +61,7 @@ could be a pH meter that allows you to perfectly
 measure how much acidity has been created by the
 lactic and acetic acid bacteria. In this case measure
 the pH repeatedly and figure out a value that works
-for your sourdough. In my case I tend to end bulk
+for your sourdough. In my case I~tend to end bulk
 fermentation at a pH of around 4.1. Please don't just
 follow my pH value; it's very individual. Keep measuring
 with different doughs to find out a value that works for you.
@@ -75,9 +75,9 @@ from a taste and consistency perspective, it might be
 that your bread tastes too sour, or is not fluffy anymore.
 Please also note that you can only make bread with
 great oven spring when making wheat based doughs. When
-starting with this hobby I always wondered why my rye
+starting with this hobby I~always wondered why my rye
 breads would turn out so flat. Yes, rye has gluten, but
-small particles called {\it hemicelluloses} (arabinoxylan and beta-glucan) \cite{rye-defects}.
+small particles called \emph{hemicelluloses} (arabinoxylan and beta-glucan)~\cite{rye-defects}.
 prevent the dough from developing a gluten network it can
 with wheat. Your efforts will be in vain, and your dough will
 stay flat. Only spelt- and wheat-based doughs have the capability
@@ -98,10 +98,10 @@ starter. The stiff sourdough starter boosts
 the yeast part of your starter. This allows you
 to have less bacterial fermentation, resulting
 in a stronger gluten network toward the end
-of the fermentation \cite{stiff+starter}. Please
-also refer to the section ~\ref{sec:overfermented-dough} where
-I explained more about overfermented doughs. You can also
-refer to section ~\ref{section:stiff-starter} with more details on
+of the fermentation~\cite{stiff+starter}. Please
+also refer to the Section~\ref{sec:overfermented-dough} where
+I~explained more about overfermented doughs. You can also
+refer to Section~\ref{section:stiff-starter} with more details on
 making a stiff sourdough starter.
 
 Furthermore, a stronger flour containing more gluten
@@ -118,7 +118,7 @@ suddenly become very sticky after a few hours? That's a
 another good indicator. Please also use your nose to note
 the smell of the dough. It shouldn't be too pungent.
 
-\section{I want more tang in my bread}
+\section{I~want more tang in my bread}
 
 To achieve more tang in your sourdough bread, you have
 to ferment your dough for a longer period of time.
@@ -130,10 +130,10 @@ not perceived as sour. In most cases a longer fermentation
 is what you want. You will either need to utilize a loaf
 pan to make your dough or use a flour that can withstand
 a long fermentation period. A flour like this is typically
-called a {\it strong flour}. Stronger flours tend
+called a \emph{strong flour}. Stronger flours tend
 to be from wheat varieties that have be grown in more
 sunny conditions. Because of that, stronger flours tend
-to be more expensive. For freestanding loaves, I recommend
+to be more expensive. For freestanding loaves, I~recommend
 using a flour that contains at least 12 percent protein.
 Generally, the more protein, the longer you can ferment your dough.
 
@@ -151,16 +151,16 @@ time the acetic acid-producing bacteria will perish from your starter.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{parbaked-bread.jpg}
-  \caption{A half-baked bread, known as "parbaked".}
+  \caption{A half-baked bread, known as \emph{parbaked}.}%
   \label{fig:parbaked-bread}
 \end{figure}
 
 Another easier option could be to bake your sourdough
-twice. I have observed this when shipping bread for my micro
+twice. I~have observed this when shipping bread for my micro
 bakery. The idea was to bake my bread for around 30 minutes
 until it's sterilized, let it cool down and then ship it
 to customers. Once you receive it, you just bake it again
-for another 20-30 minutes to achieve the desired crust and
+for another 20--30 minutes to achieve the desired crust and
 then you can eat it. Some of the customers reported a very sour
 tasting bread. After investigating a bit more, it became
 crystal clear. By baking the bread twice you don't boil off
@@ -184,10 +184,10 @@ will be good for a longer period of time. That's why
 the concept of a delivery bakery works well with tangy sourdough bread.
 In my own experiments, the bread stayed good for up to a week
 in a plastic bag. This is much longer than a yeast-based dough that might
-mold after just a few days. \footnote{Some of my first test customers however
+mold after just a few days\footnote{Some of my first test customers however
 reported that the bread was overly sour and not pleasant to eat at all.
 When this happens to you, consider toasting the bread. Toasting
-will boil off additional acidity.}
+will boil off additional acidity.}.
 
 \section{My bread is too sour}
 
@@ -206,25 +206,26 @@ more yeast and less bacteria. This way, for the same given
 volume increase of your dough, you will have less acidity.
 A really good trick is to make sure that you feed your starter
 once per day at room temperature. This way you shift
-the tides of your starter towards a better yeast fermentation \cite*{more+active+starter}.
+the tides of your starter towards a better yeast fermentation~\cite*{more+active+starter}.
 
 To shift the tides even further, a real game changer
 for me has been to create a stiff sourdough starter. The
 stiff sourdough starter is at a hydration of around 50 percent.
 By doing so your sourdough starter will favor yeast
 activity a lot more. Your doughs will be more fluffy and less
-sour for a given volume increase. I tested this
-by putting balloons over different glass jars. I used
+sour for a given volume increase. I~tested this
+by putting balloons over different glass jars. I~used
 the same amount of flour for each of the samples.
-I tested a regular starter, a liquid starter and a stiff
+I~tested a regular starter, a liquid starter and a stiff
 starter. The stiff starter by far created the most \ch{CO2}
 compared to the other starters. As a consequence, the stiff
-starter balloon was inflated the most. \cite{stiff+starter} You can read more
-about the topic of stiff starters in section \ref{section:stiff-starter}.
+starter balloon was inflated the most~\cite{stiff+starter}. You can read more
+about the topic of stiff starters in Section~\ref{section:stiff-starter}.
 
 Another unconventional approach could be to add baking
 powder to your dough. The baking powder neutralizes the
-lactic acid and will make a much milder dough.\cite{baking+powder+reduce-acidity}
+lactic acid and will make a much milder
+dough~\cite{baking+powder+reduce-acidity}.
 
 \section{Fixing a moldy sourdough starter}
 
@@ -234,11 +235,11 @@ Normally the symbiosis of yeast and bacteria does not allow external
 pathogens such as mold to enter your sourdough starter.
 The low pH created by the bacteria is a very hostile environment
 that no other pathogens like. Generally everything below a pH
-of 4.2 can be considered food safe\cite{food+safe+ph}. This
+of 4.2 can be considered food safe~\cite{food+safe+ph}. This
 is the concept of pickled foods. And your sourdough bread
 is essentially pickled bread.
 
-I have seen this happening especially when the sourdough
+I~have seen this happening especially when the sourdough
 starter is relatively young. Each flour naturally contains
 mold spores. When beginning a sourdough starter, all
 the microorganisms start to compete by metabolizing the
@@ -249,13 +250,13 @@ again, it might be a very moldy batch of flour. Try a different
 flour to begin your sourdough starter with.
 
 Mature sourdough starters should not go moldy unless the conditions
-of the starter change. I have seen mold appearing when the starter is stored
+of the starter change. I~have seen mold appearing when the starter is stored
 in the fridge and the surface dried out. It also sometimes forms on the
 edges of your starter's container, typically in areas where no active
 starter microorganisms can reach. Simply try to extract an
 area of your starter that has no mold. Feed it again with flour and
 water. After a few feedings, your starter should be back to normal.
-Take only a tiny bit of starter: 1-2 grams are enough. They already
+Take only a tiny bit of starter: 1--2 grams are enough. They already
 contain millions of microorganisms.
 
 Mold favors aerobic conditions. This means that air is required in order
@@ -268,13 +269,14 @@ outcompeted the acetic acid bacteria. This is a similar concept to pickled
 foods. By doing this you are essentially killing all live mold fungi. You
 might only have some spores left. With each feeding the spores will become
 fewer and fewer. Furthermore, it seems that lactic acid bacteria produce
-metabolites that inhibit mold growth. \cite{mold+lactic+acid+bacteria}
+metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{fungi-lactic-acid-interactions}
   \caption{The interaction of lactic acid bacteria and mold fungi.
-           The authors Ce Shi et al. show how bacteria are producing
-           metabolites that inhibit fungus growth. \cite{mold+lactic+acid+bacteria}}
+  In~\cite{mold+lactic+acid+bacteria}, \citeauthor{mold+lactic+acid+bacteria}
+et al.\ show how bacteria are producing metabolites that inhibit fungus
+growth.}%
   \label{fig:fungi-lactic-acid-interactions}
 \end{figure}
 
@@ -287,7 +289,7 @@ is depleted and anaerobic lactic acid bacteria will start to thrive. Take a
 note of the smell your sourdough starter. If it was previously acetic
 it will now change to be a lot more dairy. Extract a bit of your mixture the
 next day by shaking everything first. Take 5g of the previous mixture, feed
-again with another 20g of flour and another 100g of water. After 2-3
+again with another 20g of flour and another 100g of water. After 2--3
 additional feedings your starter should have adapted. When switching back
 to a hydration of 100 percent the mold should have been eliminated. Please note that
 more tests should be conducted on this topic. It would be nice to really
@@ -301,21 +303,21 @@ relaxes and can no longer hold the shape. However, during the course
 of baking, your dough is going to increase in size and inflate again.
 
 If your dough however flattens out completely, it's a sign that
-you have fermented your dough for too long. Please refer to ~\ref{sec:overfermented-dough}
-where I explain about overfermented doughs. Your bacteria
+you have fermented your dough for too long. Please refer to~\ref{sec:overfermented-dough}
+where I~explain about overfermented doughs. Your bacteria
 has consumed most of your gluten network. That's why your
 dough fully collapses and stays flat during the bake. The
 \ch{CO2} and evaporating water will diffuse out of the dough.
 A related symptom is that your dough sticks to the banneton.
-When I starting baking I combated this with rice flour.
+When I~starting baking I~combated this with rice flour.
 It worked for me but it might be a false find. Please refer to
-section \ref{sec:overfermented-dough} for more details on why
+Section~\ref{sec:overfermented-dough} for more details on why
 rice flour is not a good idea to manage sticky doughs.
 
-These days I gently rub my
+These days I~gently rub my
 dough with a bit of non-rice flour before placing it in
 the banneton. Now if the dough starts to stick to the banneton
-while I remove it I resort to a drastic measure. I immediately
+while I~remove it I~resort to a drastic measure. I~immediately
 grease a loaf pan and directly place the dough inside. The loaf
 pan provides a barrier and the dough can't flatten out as much.
 The dough won't be as fluffy but it will be super delicious if you love tangy bread.
@@ -343,9 +345,9 @@ just a gigantic starter.
 
 Sometimes a liquid, in many cases black liquid, gathers on top
 of your sourdough starter. The liquid might have a pungent
-smell to it. Many people confuse this with mold. I have seen
+smell to it. Many people confuse this with mold. I~have seen
 bakers recommending to discard the starter because of this liquid.
-The liquid is commonly known as {\it hooch}. After a while
+The liquid is commonly known as \emph{hooch}. After a while
 of no activity the heavier flour separates from the water. The flour
 will sit at the bottom of your jar and the liquid will stay on top.
 The liquid turns darker because some particles of the flour weigh
@@ -357,7 +359,7 @@ the top.
 \begin{figure}[!htb]
   \centering
   \includegraphics[width=0.5\textwidth]{hooch}
-  \caption{Hooch building on top of a sourdough starter. \cite{liquid+on+starter}}
+  \caption{Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}%
   \label{fig:hooch}
 \end{figure}
 
@@ -383,7 +385,7 @@ as quite strong.
 \begin{figure}[!htb]
   \centering
   \includegraphics[width=1.0\textwidth]{ethanol-oxidation}
-  \caption{Oxygen is required to create acetic acid \cite{acetic+acid+production}.}
+  \caption{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}%
   \label{fig:ethanol-oxidation}
 \end{figure}
 
@@ -395,7 +397,7 @@ Your flavor will change to dairy compared to vinegary.
 You can't go back though. After the conversion your starter
 will never go back to acetic acid production because you have
 changed the tides towards primarily lactic acid fermentation.
-I like to have a separate rye starter. In my experiments
+I~like to have a separate rye starter. In my experiments
 rye starters tend to feature many acetic acid bacteria.
 This starter is excellent when you want to make a very hearty,
 strong-tasting bread. A pure rye bread tastes excellent when
@@ -410,8 +412,8 @@ thick crackly crust is sometimes desired. The crust
 of your bread is created during the 2nd stage of the
 baking process once the steaming source of your
 oven has been removed. The dark colors are created by
-the process known as {\it Maillard reaction} and then followed
-by another process known as {\it caramelization}. Each
+the process known as \emph{Maillard reaction} and then followed
+by another process known as \emph{caramelization}. Each
 color of crust offers the taster a different aroma.
 
 What happens quite often is that the crust becomes chewy after a day.
@@ -423,11 +425,11 @@ This moisture will start to homogenize in the final bread and
 partially evaporate. The result is that your crust becomes chewy.
 
 Similarly when storing your bread in a container or in a plastic
-bag, your crust is going to become chewy. I have no fix for this yet.
-I typically tend to store my breads in a plastic bag inside of my fridge.
+bag, your crust is going to become chewy. I~have no fix for this yet.
+I~typically tend to store my breads in a plastic bag inside of my fridge.
 This allows the moisture to stay inside of bread. When taking a slice
-I always toast each slice. This way some of the crispness returns.
-If you know of a great way, please reach out and I will update
+I~always toast each slice. This way some of the crispness returns.
+If you know of a great way, please reach out and I~will update
 this book with your findings.
 
 \section{My dough completely tears after a long fermentation}
@@ -445,13 +447,13 @@ wheat dough together, your dough will ultimately tear.
 
 \begin{figure}[!htb]
   \includegraphics[width=1.0\textwidth]{tearing-dough}
-  \caption{My dough tearing after 24 hours of no activity}
+  \caption{My dough tearing after 24 hours of no activity.}%
   \label{fig:tearing-dough}
 \end{figure}
 
-In the picture~\ref{fig:tearing-dough} I experimented with
+In the picture~\ref{fig:tearing-dough} I~experimented with
 using a starter that has not been fed for 30 days at room temperature.
-I tried to make a dough directly out of the unfed starter.
+I~tried to make a dough directly out of the unfed starter.
 Typically after a long period
 without feedings your microbes start to sporulate and go
 into hibernation mode. This way they can survive for a long
@@ -480,7 +482,7 @@ as fluffy as it could be. The goal is to reach the right
 balance: Fluffy consistency from the yeast and a great,
 not-too-strong tang from the bacteria. This depends
 of course on what you are looking for in terms of taste
-in your bread. When making rye bread, I prefer to be more
+in your bread. When making rye bread, I~prefer to be more
 on the tangy side for instance. When the described balance
 is off, the first thing to check is your sourdough starter.
 
@@ -495,7 +497,7 @@ take 1 part of starter (10g) and feed it with 50g of flour
 and 50g of water. This way the microorganisms start
 the fermentation in a greenfield environment. This is
 similar to the 10 percent starter or 20 percent starter
-ratio that you use to make a dough. These days I almost
+ratio that you use to make a dough. These days I~almost
 never use a 1:1:1 ratio. This only makes sense when you
 are initially creating your starter. You want a sour
 environment so that your microorganisms outcompete
@@ -504,7 +506,7 @@ to most pathogens that you do not want in your starter.
 
 Another approach that can help is to convert your
 sourdough starter into a stiff starter as
-described in section \ref{section:stiff-starter}.
+described in Section~\ref{section:stiff-starter}.
 
 \section{My starter does not double in size}
 
@@ -557,18 +559,19 @@ your dough has fermented.
 This is a sign that you should use less starter
 when making the actual dough.
 
-Please refer to section \ref{section:readying-starter} "\nameref{section:readying-starter}"
+Please refer to
+Section~\ref{section:readying-starter}~``\nameref{section:readying-starter}''
 for more information on the topic.
 
-\section{Should I autolyse my dough?}
+\section{Should I~autolyse my dough?}
 
 In 95 percent of all cases, an autolysis
-makes no sense. Instead I recommend
+makes no sense. Instead I~recommend
 that you conduct a fermentolysis. You
 can read more about the autolysis process in
-section \ref{section:autolysis} and
+Section~\ref{section:autolysis} and
 more about the topic of fermentolysis
-in section \ref{section:fermentolysis}.
+in Section~\ref{section:fermentolysis}.
 
 The fermentolysis combines all the benefits
 of the autolysis while eliminating disadvantages
@@ -592,7 +595,7 @@ slower and you can ferment for a longer period. This
 is especially handy when baking with lower gluten flours.
 
 You can read more about the topic of stiff sourdough
-starters in section \ref{section:stiff-starter}.
+starters in Section~\ref{section:stiff-starter}.
 
 \section{What's the benefit of using a liquid sourdough starter?}
 
@@ -619,7 +622,7 @@ will need to use strong high-gluten flour when using
 this type of starter.
 
 You can read more about the liquid starter
-in section \ref{section:liquid-starter}
+in Section~\ref{section:liquid-starter}
 
 \section{My new starter doesn't rise at all}
 
@@ -632,7 +635,7 @@ You can also use a water filter with activated charcoal
 which will remove the chlorine.
 Alternatively, if you draw tap water into a pitcher or other
 container and let it sit, loosely covered, the chlorine
-should dissipate within 12-24 hours, and you have
+should dissipate within 12--24 hours, and you have
 the added advantage of automatically having
 room-temperature water.
 
@@ -644,7 +647,7 @@ Try to use organic unbleached flour to make
 the starter. Industrial flour can sometimes
 be treated with fungicides.
 
-\section{I made a starter, it rose on day 3 and now not anymore}
+\section{I~made a starter, it rose on day 3 and now not anymore}
 
 This is normal. As your starter is maturing, different
 microorganisms are activated. Especially during
@@ -667,18 +670,18 @@ flour. The first bread might not go exactly as you
 planned, but you will get there eventually. Each
 feeding makes your starter stronger and stronger.
 
-\section{My flour has low gluten content - what should I do?}
+\section{My flour has low gluten content --- what should I~do?}
 
 You can always mix in a little bit of vital wheat gluten. Vital wheat gluten
 is concentrated extracted gluten from wheat flour.
 
-I recommend that you add around 5 grams of wheat gluten for every 100 grams of
+I~recommend that you add around 5 grams of wheat gluten for every 100 grams of
 flour that you are using.
 
 \section{What's a good level of water (hydration) to make a dough?}
 
 Especially when starting to make bread, use lower amounts of water. This will
-greatly simplify the whole process. I recommend using a level of around 60
+greatly simplify the whole process. I~recommend using a level of around 60
 percent hydration. So for every 100 grams of flour use around 60 grams of water.
 This ballpark figure will work for most flours. With this hydration, you can
 make bread, buns, pizzas, and even baguettes out of the same dough.
@@ -720,7 +723,7 @@ measure your dough's size increase.
 
 Another option could be to use a more expensive pH meter to measure your
 dough's acidity buildup. You can read more about different ways of managing
-bulk fermentation in section ~\ref{section:bulk-fermentation}.
+bulk fermentation in Section~\ref{section:bulk-fermentation}.
 
 \section{What's the best starter feeding ratio?}