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/baking/baking.tex

@@ -4,7 +4,8 @@ dough has gone through the bulk fermentation and proofing stage.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-baking-process.pdf}
-  \caption{A schematic visualization of the baking process using different sources of steam in a home oven.}
+  \caption{A schematic visualization of the baking process using different
+  sources of steam in a home oven.}%
   \label{fig:baking-process}
 \end{figure}
 
@@ -61,7 +62,7 @@ influence which sourness level you would like to achieve.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
   \caption{This chart shows how surface temperatures change using
-  different steaming methods. In this case I used a Dutch oven and an apple as
+  different steaming methods. In this case I~used a Dutch oven and an apple as
   dough replacement. All the apples were coming from the fridge. The temperature
   was measured using a barbecue thermometer.
   The more steam, the faster the surface temperature increases.}
@@ -80,31 +81,31 @@ browner and crisper. This process begins at around 140°C (284°F)
 Once the temperature increases even more to around 170°C (338°F),
 the caramelization process begins. The remaining sugars the microbes
 did not convert yet start to brown and darken. You can keep baking
-for as long as you like to achieve the crust color that you like.
+for as long as you like to achieve the crust color that you
-\footnote{This really depends a lot on your personal preference.
+like\footnote{This really depends a lot on your personal preference.
 Some people prefer a darker crust, others prefer a more pale crust.
 It's better to build less crust than too much. You can always just
 heat your bread in the oven one more time to continue building a
-darker crust.}
+darker crust.}.
 
 The best method to know that your dough is done is to take
 the temperature of your dough. You can use a barbecue thermometer
 to measure it. Once the core temperature is at around 92°C (197°F),
 you can stop the baking process. This is typically not done though
-as the crust hasn't been built yet.\footnote{The thermometer is
+as the crust hasn't been built yet\footnote{The thermometer is
 especially important when using a large loaf pan. It is sometimes
-very hard to judge from the outside if the dough is done. I failed
+very hard to judge from the outside if the dough is done. I~failed
-many times and ended up having a semi baked dough.}
+many times and ended up having a semi baked dough.}.
 
 Once your dough has finished baking, it is ready to eat. Your
 dough has turned into a bread. At this
 point, your bread is sterile as the temperature was too hot for
-for the microorganisms to survive. \footnote{I wonder though
+for the microorganisms to survive\footnote{I~wonder though
 if a starter culture could be grown again from a slice of bread.
 Under heat stress the microorganisms begin sporulating. Maybe
 some of the spores survive the baking process and could be reactivated
 later? If this worked, you could use any store bought sourdough
-bread as a source for a new starter.}
+bread as a source for a new starter.}.
 
 \section{The role of steam}
 
@@ -116,7 +117,7 @@ the whole dough upwards.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-steam.jpg}
   \caption{How steam builds in your oven using the later described
-  inverted tray method}
+  inverted tray method.}
 \end{figure}
 
 Normally, under high heat a crust would form. Just like
@@ -137,14 +138,14 @@ to build. This gel is still extensible and allows expansion.
 Without the steam, the dough would never enter the gel stage,
 but instead directly go to the Maillard reaction zone. You
 want your dough to stay in this gel stage as long as possible
-to achieve maximum expansion.\footnote{You can remove your
+to achieve maximum expansion\footnote{You can remove your
 dough from the oven after 5 minutes to see the gel. You will notice
-that it holds the dough's structure. It has a very interesting consistency.}
+that it holds the dough's structure. It has a very interesting consistency.}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
   \caption{The second stage of the bake is done without steam to build
-  a thicker, darker crust}
+  a thicker, darker crust.}
 \end{figure}
 
 When not steaming enough, you will notice that the scoring
@@ -187,7 +188,7 @@ good trick is to spritz your dough with a bit of water.
 To create more steam, you could also place a small ice cube
 next to your main dough.
 
-I have been using a Dutch oven myself for a long time. They
+I~have been using a Dutch oven myself for a long time. They
 have issues though. They are relatively heavy. It is dangerous
 to operate hot cast iron ovens. Especially when working with steam,
 you have to be very careful. Furthermore,
@@ -214,7 +215,8 @@ around your dough.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-inverted-tray-method.pdf}
-  \caption{A schematic visualization the inverted tray baking method that works great for home ovens.}
+  \caption{A schematic visualization the inverted tray baking method that
+  works great for home ovens.}%
   \label{fig:inverted-tray-process}
 \end{figure}
 
@@ -235,7 +237,7 @@ For the inverted tray you will need the following tools:
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-example.jpg}
-  \caption{My home oven setup}
+  \caption{My home oven setup.}
 \end{figure}
 
 These are the steps to follow with the inverted tray method:
@@ -245,7 +247,7 @@ preheat one of the trays.
 \item Bring water to boil.
 \item Place your loaves on a piece of parchment paper. You
 can also place each on a tiny piece of parchment paper.
-this makes loading the dough easier. If you don't
+This makes loading the dough easier. If you don't
 have it or don't want to use it, you can opt for
 semolina flour. It helps to make the tray nonstick.
 \item Take out your hot tray and place it
@@ -257,12 +259,12 @@ is heat resistant.
 \item Move your hot tray including the loaves back
 to the oven.
 \item Place the boiling water in the heat-resistant
-water bowl. I have added rocks to it, as it helps
+water bowl. I~have added rocks to it, as it helps
 to improve the steam even further. This is optional.
 \item Close the oven.
 \item After 30 minutes remove the top tray. Also remove the bowl with water.
 \item Finish baking your bread until you have reached your desired
-crust color. In my case this is another 15-25 minutes typically.
+crust color. In my case this is another 15--25 minutes typically.
 \end{enumerate}
 
 \section{Conclusions}

book/basics/how-sourdough-works.tex

@@ -6,7 +6,7 @@ learn more about the yeast and bacterial microorganisms involved.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{infographic-enzymes}
-  \caption{How amylases and proteases interact with flour}
+  \caption{How amylases and proteases interact with flour.}%
   \label{infographic-enzymes}
 \end{figure}
 
@@ -48,8 +48,8 @@ Neither the yeast nor the bacteria can prepare their own food. However, as
 the enzymes are activated, the food they need becomes available, allowing them
 to feed and multiply.
 
-The two main enzymes involved in this process are \textit{amylase} and
+The two main enzymes involved in this process are \emph{amylase} and
-\textit{protease}. For reasons that will soon be made clear, they are of the
+\emph{protease}. For reasons that will soon be made clear, they are of the
 utmost importance to the home baker, and their role in the making of sourdough
 is a key puzzle piece to making better-tasting bread.
 
@@ -69,30 +69,30 @@ feeding frenzy takes place. Generally, the warmer the temperature, the faster
 this reaction occurs. That's why a long fermentation is key to making great
 bread. It takes time for the amylase to break down most of the starch into
 simple sugars, which are not only consumed by the yeast but are also essential
-to the \textit{Maillard reaction}, responsible for enhanced browning during the
+to the \emph{Maillard reaction}, responsible for enhanced browning during the
 baking process.
 
 If you're a hobby brewer, you'll know that it's important to keep your beer at
 certain temperatures to allow the different amylases to convert the contained
-starches into sugar \cite{beer+amylase}. This process is so important that
+starches into sugar~\cite{beer+amylase}. This process is so important that
 there's a frequently used test to determine whether or not all the starches
 have been converted.
 
-This test, called the \textit{Iodine Starch Test}, involves mixing iodine into
+This test, called the \emph{Iodine Starch Test}, involves mixing iodine into
 a sample of your brew and checking the color. If it's blue or black, you know
-you still have unconverted starches. I wonder if such a test would also work
+you still have unconverted starches. I~wonder if such a test would also work
 for bread dough?
 
 Industrial bakers that add especially active yeast to produce bread in a short
 period of time face a similar issue. Their approach is to add malted flour to
 the dough. The malted flour contains many enzymes and thus speeds up the
 fermentation process. The next time you're at the supermarket, check the
-packaging of the bread you buy. If you find {\it malt} in the list of
+packaging of the bread you buy. If you find \emph{malt} in the list of
 ingredients, chances are this strategy was used.
 
-Note that there are actually two categories of malt. One is {\it enzymatically
+Note that there are actually two categories of malt. One is \emph{enzymatically
 active malt}, which has not been heated to above 70°C, where the amylases begin
-to degrade. The other is {\it inactive malt}, which has been heated to higher
+to degrade. The other is \emph{inactive malt}, which has been heated to higher
 temperatures and thus has no impact on your flour.
 
 \subsection{Protease}
@@ -113,7 +113,7 @@ gluten network breaks down so that the dough can no longer hold together. Once
 this happens, the dough easily tears, holds no structure, and is no
 longer suitable for baking bread.
 
-This happened to me once when I tried to make sourdough directly from a dried
+This happened to me once when I~tried to make sourdough directly from a dried
 starter. At three to four days, the fermentation speed was so slow that the
 gluten network broke down. The root cause for this issue was protease.
 
@@ -128,10 +128,11 @@ that it's quite dense and nowhere near as fluffy as it could have been. That's
 because the protease enzyme wasn't given enough time to do its job.
 
 At the start, while kneading, a dough becomes elastic and holds together very
-well. As that dough ferments, however, it becomes more loose and extensible
+well. As that dough ferments, however, it becomes more loose and
-\cite{protease+enzyme+bread}. This is because some of the gluten bonds have
+extensible~\cite{protease+enzyme+bread}. This is because some of the gluten
+bonds have
 been broken down naturally by the protease through a process known as
-\textit{proteolysis}. This is what makes it easier for the yeast to inflate the
+\emph{proteolysis}. This is what makes it easier for the yeast to inflate the
 dough, and it's why a long fermentation process is critical when you want to
 achieve a fluffy, open crumb with your sourdough bread.
 
@@ -157,25 +158,25 @@ in this chapter.
 \subsection{Improving enzymatic activity}
 
 As explained previously, malt is a common trick used to speed up enzymatic
-activity. Personally, however, I prefer to avoid malt and instead use a
+activity. Personally, however, I~prefer to avoid malt and instead use a
-trick I learned while making whole-wheat breads.
+trick I~learned while making whole-wheat breads.
 
-When I first started making whole-wheat bread, I could never achieve the
+When I~first started making whole-wheat bread, I~could never achieve the
-crust, crumb, or texture I desired no matter what I tried. Instead, my dough
+crust, crumb, or texture I~desired no matter what I~tried. Instead, my dough
 tended to overferment rather quickly. When using a white flour with a similar
 gluten content, however, my bread always turned out great.
 
-At the time, I utilized an extended autolyse, which is just a fancy word for
+At the time, I~utilized an extended autolyse, which is just a fancy word for
 mixing flour and water in advance and then letting the mixture sit. Most
 recipes call for it as the process gives the dough an enzymatic head start, and
 in general it's a great idea. However, as an equally effective alternative,
 you could simply reduce the amount of leavening agent used (in the case of
 sourdough, this would be your starter). This would allow the same biochemical
 reactions to occur at roughly the same rate without requiring you to mix your
-dough several times. My whole wheat game improved dramatically after I stopped
+dough several times. My whole wheat game improved dramatically after I~stopped
 autolysing my doughs.
 
-Now that I've had time to think about it, the result I observed makes sense.
+Now that I've had time to think about it, the result I~observed makes sense.
 In nature, the outer parts of the seed come into contact with water first, and
 only after penetrating this barrier would the water slowly find its way to the
 center of the grain. The seed needs to sprout first to outcompete other nearby
@@ -183,19 +184,19 @@ seeds, requiring water to enter quickly. Yet the seed must also defend itself
 against animals and potentially hazardous bacteria and fungi, requiring some
 barrier to protect the embryo inside. A way for the plant to achieve both goals
 would be for most of the enzymes to exist in the outer parts of the hull. As a
-result, they are activated first \cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
+result, they are activated first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
 little bit of whole flour to your dough, you should be able to significantly
 improve the enzymatic activity of your dough. That's why, for plain white flour
-doughs, I usually add 10\textendash20\% whole-wheat flour.
+doughs, I~usually add 10\textendash20\% whole-wheat flour.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{whole-wheat-crumb}
-  \caption{A whole-wheat sourdough bread}
+  \caption{A whole-wheat sourdough bread.}%
   \label{whole-wheat-crumb}
 \end{figure}
 
 
-By understanding the two key enzymes \textit{amylase} and \textit{protease}, you
+By understanding the two key enzymes \emph{amylase} and \emph{protease}, you
 will be better equipped to make bread to your liking. Do you prefer a softer
 or stiffer crumb? Do you desire a lighter or darker crust? Do you wish to reduce
 the amount of gluten in your final bread? These are all factors that you can
@@ -205,16 +206,15 @@ tweak just by adjusting the speed of your dough's fermentation.
 
 Yeasts are single-celled microorganisms belonging to the fungi kingdom, and
 spores that are hundreds of millions of years old have been identified by
-scientists. There are a wide variety of species--so far, about 1,500 have been
+scientists. There are a wide variety of species --- so far, about 1,500 have been
 identified. Unlike other members of the fungi kingdom such as mold, yeasts do
-not ordinarily create a mycelium network \cite{molecular+mechanisms+yeast}
+not ordinarily create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For
-\footnote{For one interesting exception, skip ahead to the end of this
+one interesting exception, skip ahead to the end of this section.}
-section.}.
 
 \begin{figure}[!htb]
   \centering
   \includegraphics[width=1.0\textwidth]{saccharomyces-cerevisiae-microscope}
-  \caption{Saccharomyces cerevisiae: Brewer's yeast under the microscope}
+  \caption{Saccharomyces cerevisiae: Brewer's yeast under the microscope.}%
   \label{saccharomyces-cerevisiae-microscope}
 \end{figure}
 
@@ -230,10 +230,10 @@ as alcoholic beverages.
 Yeast can grow and multiply under both aerobic and anaerobic conditions. When
 oxygen is present, they produce carbon dioxide and water almost exclusively.
 When oxygen is not present, their metabolism changes to produce alcoholic
-compounds \cite{effects+oxygen+yeast+growth}.
+compounds~\cite{effects+oxygen+yeast+growth}.
 
 The temperatures at which yeast grows varies. Some yeasts, such as
-{\it Leucosporidium frigidum}, do best at temperatures ranging from -2°C to
+\emph{Leucosporidium frigidum}, do best at temperatures ranging from -2°C to
 20°C, while others prefer higher temperatures. In general, the warmer the
 environment, the faster the yeast's metabolism. The variety of yeast
 that you cultivate in your sourdough starter should work best within the range
@@ -257,7 +257,7 @@ penetrate. However, there are some species that produce enzymes capable of
 breaking down those cell walls so they can infect the plant.
 
 Some fungi and bacteria live inside plants without causing them any distress.
-These are known as {\it endophytes}. Not only do they \textit{not} damage their
+These are known as \emph{endophytes}. Not only do they \emph{not} damage their
 host, they actually live in a symbiotic relationship, helping the plants in
 which they dwell to protect themselves from other pathogens that might also
 come to infect them through their leaves. In addition to this protection, they
@@ -267,13 +267,13 @@ receive carbon for energy.
 
 However, the relationship between endophyte and plant is not always mutually
 beneficial, and sometimes, under stress, they become invasive pathogens and
-ultimately cause their host to decay \cite{endophytes+in+plants}.
+ultimately cause their host to decay~\cite{endophytes+in+plants}.
 
 There are other microorganisms that, unlike endophytes, do not penetrate cell
 walls but instead live on the plant's surface and receive nutrients from rain
 water, the air, or other animals. Some even feed on the honeydew produced by
 aphids or the pollen that lands on the surface of the leaves. Such organisms
-are called \textit{epiphytes}, and included among them are the types of yeast
+are called \emph{epiphytes}, and included among them are the types of yeast
 we use for baking.
 
 Interestingly, when you remove external food sources, a large number of
@@ -287,7 +287,7 @@ live on the plant's surface.
 Epiphytes are advantageous to a plant's survival, as they are provided with
 enhanced protection against mold and other pathogens. Indeed, it is in the
 best interest of the epiphytes to keep their host plants alive for as long as
-possible \cite{leaf+surface+sugars+epiphytes}.
+possible~\cite{leaf+surface+sugars+epiphytes}.
 
 More research is conducted every day into ways that yeasts can be used as
 biocontrol agents to protect plants, the advantage being that these bio-agents
@@ -309,7 +309,7 @@ tiny incisions into some of the grapes on a vine. Then, they infected the
 wounds with mold. Some incisions were only infected with mold. Others were also
 inoculated with some of the 150 different wild yeast strains isolated from the
 leaves. They found that when the wound was inoculated with yeast, the grape
-sustained no significant damage \cite{yeasts+biocontrol+agent}.
+sustained no significant damage~\cite{yeasts+biocontrol+agent}.
 
 Intriguingly, there was also an experiment performed that showed how brewer's
 yeast could function as an aggressive pathogen to grapevines. Initially, the
@@ -325,12 +325,12 @@ In fact, they are so dominant that they outnumber the yeast in your dough 100
 to 1. Whereas yeast provides leavening power, bacteria create the distinct
 flavours for which sourdough has been named. These are due to the acidic
 byproducts that result from bacterial feeding. As a bonus, these acids
-can significantly increase the shelf life of sourdough breads.
+can significantly increase the shelf life of sourdough
-\cite{shelflife+acidity}
+breads~\cite{shelflife+acidity}.
 
 \begin{figure}
   \includegraphics[width=1.0\textwidth]{bacteria-microscope}
-  \caption{Fructilactobacillus Sanfranciscensis under the microscope}
+  \caption{Fructilactobacillus Sanfranciscensis under the microscope.}%
   \label{lactobacillus-franciscensis-microscope}
 \end{figure}
 
@@ -353,23 +353,23 @@ Yeast and bacteria both compete for the same food source: sugar. Some scientists
 have reported that bacteria consume mostly maltose, while yeast prefer glucose.
 Others have reported that bacteria feed on the byproducts of yeast and vice
 versa. This makes sense, as nature generally does a superb job of composting
-and breaking down biological matter \cite{lactobacillus+sanfrancisco}.
+and breaking down biological matter~\cite{lactobacillus+sanfrancisco}.
 
-I have yet to find a proper source that clearly describes the symbiosis between
+I~have yet to find a proper source that clearly describes the symbiosis between
 yeast and bacteria, but my current understanding is that they both coexist and
 sometimes benefit each other, but not always. Yeast, for example, tolerate the
 acidic environment created by the surrounding bacteria and are thus protected
 from other pathogens. Meanwhile, however, other research demonstrates that both
 types of microorganisms produce compounds that prevent the other from
 metabolizing food---an interesting observation, by the way, as it could help to
-identify additional antibiotics or fungicides \cite{mold+lactic+acid+bacteria}.
+identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}.
 
 In the past, I've tried cultivating mushrooms and observed the mycelium
 attempting to defend itself against the surrounding bacteria; both types of
 microorganisms actively produced compounds to combat each other. And yet,
 after a while, the fight seemed to reach a standstill, as the mycelium had
 fully grown around the bacterial patch, preventing it from spreading further.
-I imagine a similar scenario could be playing out in our sourdough starters,
+I~imagine a similar scenario could be playing out in our sourdough starters,
 although, given that the sourdough environment tends to be more liquid, this
 fight would have to take place everywhere in the dough and not just in an
 isolated patch. More research on this topic is required to get a better understanding of
@@ -384,7 +384,7 @@ gluten network in your dough, resulting in a sticky mess if left unbaked for
 too long. The bacteria, too, consume and break down the gluten in your
 dough through a process called \emph{proteolysis}.
 
-This, to me, was a great riddle when I first started working with sourdough.
+This, to me, was a great riddle when I~first started working with sourdough.
 On the one hand, it makes the dough stickier. On the other, it makes the dough
 more extensible and easier to work with. As the gluten is reduced, the dough
 becomes easier for the microorganisms to inflate, allowing it to rise. This
@@ -400,7 +400,7 @@ This, to me, is the amazing process of fermentation. When you eat sourdough
 bread, you are not merely consuming flour and water but the end result of
 complex biological processes accomplished by the bacteria and yeast. Because
 of the added bacterial component, sourdough bread typically contains less
-gluten than a pure yeast-based dough \cite{proteolysis+sourdough+bacteria}.
+gluten than a pure yeast-based dough~\cite{proteolysis+sourdough+bacteria}.
 Furthermore, the homofermentative bacteria metabolize the ethanol produced by
 the yeast and other heterofermentative lactic acid bacteria. In both cases,
 most of the resulting compounds are organic acids. Every natural resource in
@@ -412,7 +412,7 @@ Depending on which flavour profile you prefer, you can select for one organic
 acid or another. Acetic acid production requires oxygen, and by depriving
 your sourdough starter of it, you can boost the population of homofermentative
 lactic acid bacteria. Over time they will become dominant and outcompete the
-acetic acid-producing bacteria \cite{acetic+acid+oxygen}.
+acetic acid-producing bacteria~\cite{acetic+acid+oxygen}.
 
 The optimal fermentation temperature of your lactic acid bacteria depends on
 the strains you've cultured in your starter. Generally, they work best at the
@@ -420,9 +420,9 @@ temperature used to create your starter because you've already selected for
 bacteria that thrive under that condition.
 
 In one noteworthy experiment, scientists examined the lactic acid bacteria
-found on corn leaves. They lowered the ambient temperature from 20-25°C to around
+found on corn leaves. They lowered the ambient temperature from 20--25°C to around
-5-10°C and afterward observed varieties of the bacteria that had never been
+5--10°C and afterward observed varieties of the bacteria that had never been
-seen before \cite{temperature+bacteria+corn}, confirming that there is, in
+seen before~\cite{temperature+bacteria+corn}, confirming that there is, in
 fact, a large variety of bacterial strains living on the leaves of the plant.
 
 Incidentally, you could perform a similar experiment by kicking off a sourdough
@@ -433,5 +433,5 @@ taste of the resulting bread.
 
 One last footnote worth mentioning: Some sources say that fermenting at a
 lower temperature can increase acetic acid production, while fermenting at a
-warmer temperature can boost lactic acid production. I could not verify this
+warmer temperature can boost lactic acid production. I~could not verify this
 in my own tests. More research is needed on the topic.

book/book.tex

@@ -24,6 +24,9 @@
     \renewcommand{\familydefault}{\sfdefault}
 \fi
 
+% Kerning in footnotes
+\usepackage{fnpct}
+
 % References
 \usepackage[backend=biber]{biblatex}
 \addbibresource{references.bib}
@@ -110,19 +113,19 @@
 \chapter{Bread types}
 \input{bread-types/bread-types}
 
-\chapter{Wheat sourdough}
+\chapter{Wheat sourdough}%
 \label{chapter:wheat-sourdough}
 \input{wheat-sourdough/wheat-sourdough}
 
-\chapter{Non wheat sourdough}
+\chapter{Non wheat sourdough}%
 \label{chapter:non-wheat-sourdough}
 \input{non-wheat-sourdough/non-wheat-sourdough}
 
-\chapter{Baking}
+\chapter{Baking}%
 \label{chapter:baking}
 \input{baking/baking}
 
-\chapter{Storing bread}
+\chapter{Storing bread}%
 \label{chapter:storing-bread}
 \input{storing-bread/storing-bread}
 

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
-    \end{center}
+        complexity.}%
         \label{tab:bread-types-comparison}
+    \end{center}
 \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
+  is part of a video where I~was trying to reproduce sourdough
-  recipes of our ancestors. I called the recipe "cave bread". Some viewers
+  recipes of our ancestors. I~called the recipe ``cave bread''. Some viewers
-  pointed out that probably not all our ancestors lived in caves.
+  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),
+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
+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
+  \caption{A freestanding sourdough bread. Note the incision known as an
-  distinguish this type of bread from flatbread and loaf pan bread}
+      \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
+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
+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
+between two options:
-or 2) sourdough pancakes.
+%
+\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.
+  \caption{An Ethiopian woman baking an \emph{injera} made using teff flour.
-  The image has been provided by Charliefleurene via Wikipedia}
+  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
+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.}
+leave it longer, consider drying a little bit of your sourdough starter.}.

book/figures/fig-baking-process.tex

@@ -11,7 +11,7 @@
   \node [block, below of=inverted_tray_method, node distance=3cm] (bake_30) {\footnotesize Bake dough for 30 minutes with steam};
   \node [block, right of=bake_30, node distance=3cm] (remove_steam) {\footnotesize Remove source of steam};
   \node [block, right of=remove_steam, node distance=3cm] (build_crust) {\footnotesize Build the crust};
-  \node [block, right of=build_crust, node distance=3cm] (finish_baking) {\footnotesize Stop baking 10-30 minutes later depending on crust preference};
+  \node [block, right of=build_crust, node distance=3cm] (finish_baking) {\footnotesize Stop baking 10--30 minutes later depending on crust preference};
   \path [line] (heat_oven) -- (score_dough);
   \path [line] (score_dough) -- (decide_steam);
   \path [line] (decide_steam) -- (inverted_tray_method);

book/figures/fig-liquid-starter-conversion.tex

@@ -18,6 +18,6 @@
   \path [line] (test) -- (ready_signs);
   \path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
   \path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
-  \path [line] (last_feed) -- node{\footnotesize after 6-12 hours} (bread_dough);
+  \path [line] (last_feed) -- node{\footnotesize after 6--12 hours} (bread_dough);
 \end{tikzpicture}
 \end{document}

book/figures/fig-starter-maintenance.tex

@@ -14,12 +14,12 @@
   \path [line] (use_starter) -- (feed_starter);
   \node [decision, right of=feed_starter, node distance=3cm] (bake_next_day_check) {\footnotesize Bake next day?};
   \path [line] (feed_starter) -- (bake_next_day_check);
-  \node [block, right of=bake_next_day_check, node distance=3.5cm] (make_bread_dough) {\footnotesize Make bread dough again after 8-12 hours};
+  \node [block, right of=bake_next_day_check, node distance=3.5cm] (make_bread_dough) {\footnotesize Make bread dough again after 8--12 hours};
   \path [line] (bake_next_day_check) -- node{yes} (make_bread_dough);
   \node [decision, right of=use_starter, node distance=3cm] (bake_next_week_check) {\footnotesize Baking in next 2 weeks?};
   \node [block, right of=bake_next_week_check, node distance=3.5cm] (store_fridge) {\footnotesize Store starter in fridge at 4°C(40°F)};
   \path [line] (bake_next_week_check) -- node{yes} (store_fridge);
-  \node [block, right of=store_fridge, node distance=3cm] (feed_after_fridge) {\footnotesize Feed again using 1:5:5 ratio 8-12 hours before making dough};
+  \node [block, right of=store_fridge, node distance=3cm] (feed_after_fridge) {\footnotesize Feed again using 1:5:5 ratio 8--12 hours before making dough};
   \path [line] (store_fridge) -- (feed_after_fridge);
   \path [line] (bake_next_day_check) -- node{no} (bake_next_week_check);
   \node [decision, below of=use_starter, node distance=3cm] (freezer_check) {\footnotesize Have a freezer?};

book/figures/fig-stiff-starter-conversion.tex

@@ -19,7 +19,7 @@
   \path [line] (repeated_3_times) -- node{\footnotesize no} (feed_again);
   \path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
   \path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
-  \path [line] (last_feed) -- node{\footnotesize after 6-12 hours} (bread_dough);
+  \path [line] (last_feed) -- node{\footnotesize after 6--12 hours} (bread_dough);
   \path [line] (feed_new_ratio) -- (too_dry);
   \path [line] (add_water) -- (next_day);
   \path [line] (too_dry) -- node{\footnotesize no} (next_day);

book/figures/fig-wheat-sourdough-starter-process.tex

@@ -4,9 +4,9 @@
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [decision] (init) {\footnotesize Starter last fed within 3 days?};
   \node [block, right of=init, node distance=4cm] (feed_no_branch)
-    {\footnotesize Feed starter twice. 48 hours before and 6-12 hours before};
+    {\footnotesize Feed starter twice. 48 hours before and 6--12 hours before};
   \node [block, below of=feed_no_branch, node distance=3cm] (feed_yes_branch)
-    {\footnotesize Feed starter once 6-12 hours before making dough};
+    {\footnotesize Feed starter once 6--12 hours before making dough};
   \node [block, right of=feed_no_branch, node distance=6cm] (high_ratio)
     {\footnotesize Use a 1:10:10 ratio. 10g starter, 100g flour, 100g water};
   \node [block, right of=feed_yes_branch, node distance=3cm] (low_ratio)

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
+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
+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

book/history/sourdough-history.tex

@@ -2,11 +2,11 @@ Sourdough has been made since ancient times. The exact origins of fermented
 bread are, however, unknown. One of the most ancient preserved
 sourdough breads has been excavated in Switzerland.
 However, based on recent research, some scientists speculate that sourdough
-bread had already been made in 12000 BC in ancient Jordan \cite{jordan+bread}.
+bread had already been made in 12000 BC in ancient Jordan~\cite{jordan+bread}.
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{einkorn-crumb}
-  \caption{An ancient Einkorn flatbread. Note the dense crumb structure.}
+  \caption{An ancient Einkorn flatbread. Note the dense crumb structure.}%
   \label{einkorn-crumb}
 \end{figure}
 
@@ -42,7 +42,7 @@ By feeding your sourdough starter, you are selectively breeding
 microorganisms that are good at eating your flour. With
 each iteration, your sourdough knows how to better ferment the flour
 at hand. This is also the reason why more mature sourdough starters sometimes
-tend to leaven doughs faster \cite{review+of+sourdough+starters}. It is crazy if you
+tend to leaven doughs faster~\cite{review+of+sourdough+starters}. It is crazy if you
 think about it. People have been using this process despite not
 knowing what was actually going on for thousands of years! The
 sourdough in itself is a symbiotic relationship. But the sourdough
@@ -58,15 +58,15 @@ of the beer fermentation to start making doughs. They would notice
 that the resulting bread doughs were becoming fluffy and compared
 to the sourdough process would lack the acidity in the final product.
 A popular example is shown in a report from 1875. Eben Norton Horsford
-wrote about the famous "Kaiser Semmeln" (Emperor's bread rolls).
+wrote about the famous \emph{Kaiser Semmeln} (Emperor's bread rolls).
 These are essentially bread rolls made with brewer's yeast instead
 of the sourdough leavening agent. As the process is more expensive,
 bread rolls like these were ultimately consumed by the noble people
-in Vienna \cite{vienna+breadrolls}.
+in Vienna~\cite{vienna+breadrolls}.
 
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{sourdough-stove}
-  \caption{A bread made over the stove without an oven}
+  \caption{A bread made over the stove without an oven.}%
   \label{sourdough-stove}
 \end{figure}
 
@@ -74,13 +74,13 @@ Only in 1857, the French microbiologist Louis Pasteur discovered
 the process of alcoholic fermentation. He would prove that
 yeast microorganisms are the reason for alcoholic fermentation
 and not other chemical catalysts. What would then start is
-what I describe as the 150 lost years of bread making. In 1879
+what I~describe as the 150 lost years of bread making. In 1879
 the first machines and centrifuges were developed to centrifuge
 pure yeast. This yeast would be extracted from batches of sourdough.
 The pure yeast would prove to be excellent and turbocharged
 at leavening bread doughs. What would previously take 10 hours
 to leaven a bread dough could now be done within 1 hour.
-The process became much more efficient. During World War II
+The process became much more efficient. During World~War~II
 the first packaged dry yeast was developed. This would ultimately
 allow bakeries and home bakers to make bread much faster.
 Thanks to pure yeast, building bread making machines was
@@ -96,7 +96,7 @@ vanished from the surface of the Earth. Only a handful
 of true nerds would continue making bread with sourdough.
 Suddenly people started to talk more often about celiac disease
 and the role of gluten. The disease isn't new; it has first
-been described in 250 AD \cite{coeliac+disease}. People
+been described in 250 AD~\cite{coeliac+disease}. People
 would note how modern bread has much more gluten compared
 to ancient bread. The bread in ancient times probably was much flatter.
 The grains over time have been bred more and more towards containing a higher
@@ -130,7 +130,7 @@ Part of their diet is to consume the proteins in the dough.
 Modern bread is faster and no longer has lactic acid bacteria.
 Both factors together mean that you are consuming products
 with a much higher gluten value compared to ancient times
-when natural fermentation was used \cite{raffaella+di+cagno}.
+when natural fermentation was used~\cite{raffaella+di+cagno}.
 
 During the California Gold Rush, French bakers brought the sourdough
 culture to Northern America. A popular bread became the
@@ -152,7 +152,7 @@ dough mess. This complexity led to many bakers looking
 for help and many thriving communities formed around
 the topic of homemade bread.
 
-When interviewing Karl de Smedt (owner of the Sourdough
+When interviewing Karl de~Smedt (owner of the Sourdough
 Library) he said something that changed my way of thinking
-about bread: "The future of
+about bread: ``The future of
-modern bread is in the past \cite{interview+karl+de+smedt}."
+modern  read is in the past~\cite{interview+karl+de+smedt}.''

book/intro/acknowledgements.tex

@@ -1,6 +1,6 @@
 This book would not have been possible without your help.
 
-With all your donations I have been able to focus on finishing
+With all your donations I~have been able to focus on finishing
 this book. Your continuous support allows me to focus
 on improving this book even more.
 

book/intro/preface.tex

@@ -5,13 +5,13 @@ and making it has been an integral part of our culture.
 My bread journey began during childhood. My mother, being a parent
 of 3, would always use Saturdays to bake a delicious loaf for the family.
 It was a white fluffy sandwich bread, and she made it within one to two hours using store-bought yeast.
-Being a bit more experienced, I now realize it's
+Being a bit more experienced, I~now realize it's
 ideal to wait a little while before cutting into your bread, but back then,
 we kids couldn't wait. Mom would cut for us a few slices straight from the oven, and we would
 immediately proceed to pour butter or jam on each slice. Within minutes, 1 kg of
 flour would be consumed. Bread became an integral part of my weekly food.
 
-I was lucky that my parents could afford a yearly ski trip to
+I~was lucky that my parents could afford a yearly ski trip to
 Alto Adige in northern Italy. In the small town called Valdaora, we
 would try new restaurants every year, yet always end up in our favorite
 pizza place. The pizzas there were incredible. The dough
@@ -24,42 +24,42 @@ more and more clues as how to make the perfect pizza dough. There
 are no secret ingredients inside. It's just flour, water, salt, and a bit of yeast.
 How can such a simple combination of ingredients create such an incredibly delicious
 pizza dough? My parents, being creatures of habit, would return every year with us,
-and every year, my interest would grow. At home, Mom and I attempted to replicate
+and every year, my interest would grow. At home, Mom and I~attempted to replicate
 the recipe. We tried baking on a stone and on a steel. We tried adding oil to the dough and herbs
 to the pizza sauce. We fell into an endless cycle of experiments. However, we never managed
 to get close to the experience we had while on vacation.
 
-Some years passed, and I eventually began my studies in the small German city of Göttingen.
+Some years passed, and I~eventually began my studies in the small German city of Göttingen.
-For the first time, I was faced with shopping for my own bread. It was never
+For the first time, I~was faced with shopping for my own bread. It was never
-on my mind to actually start baking it for myself. I would just buy 
+on my mind to actually start baking it for myself. I~would just buy 
 a good loaf while shopping at the supermarket. My favorite variety
 was a Schwarzbrot, Korn an Korn. It’s a very dark and hearty rye bread
 with added berries and sunflower seeds. Being a little naïve,
-I'd never before examined the packaging of what I was buying. One day, that
+I'd never before examined the packaging of what I~was buying. One day, that
 changed.
 
-I looked at the label and was shocked. The seemingly
+I~looked at the label and was shocked. The seemingly
 healthy bread consisted of so many other things aside from flour and water.
 The black color was not coming from the flour, but from caramelized sugar.
 The packaging stated it was a sourdough bread, but then why was there additional yeast?
-I thought that if it was really sourdough, it shouldn't require additional yeast, and I
+I~thought that if it was really sourdough, it shouldn't require additional yeast, and I~soon 
-soon realized that something was wrong with the bread I was buying.
+realized that something was wrong with the bread I~was buying.
-I proceeded to check the other supermarket breads, only to discover that they, too,
+I~proceeded to check the other supermarket breads, only to discover that they, too,
-contained ingredients I'd never heard of. That was the day I lost trust
+contained ingredients I'd never heard of. That was the day I~lost trust
 in supermarket bread.
 
-At home, I decided to research the proper way to make bread, and much to my surprise,
+At home, I~decided to research the proper way to make bread, and much to my surprise,
-I learned that the recipes for making pizza and bread were actually quite similar, yet
+I~learned that the recipes for making pizza and bread were actually quite similar, yet
 there were also differences. For example, some recipes would call for fresh yeast, while
 others would call for dry. Diving deep into various online forums and all their many
-discussions, I became even more confused.
+discussions, I~became even more confused.
 
-I tried using different flours and different brands, all in both organic and non-organic varieties.
+I~tried using different flours and different brands, all in both organic and non-organic varieties.
-I realized then that I knew nothing about making bread. Recipes would often contradict each other,
+I~realized then that I~knew nothing about making bread. Recipes would often contradict each other,
 leaving me further confused. They seemed like little more than a collection of apparently random
 steps to follow. The baking instructions and temperatures were all different, too.
 
-Meanwhile, having completed my studies, I started work as an engineer.
+Meanwhile, having completed my studies, I~started work as an engineer.
 We engineers are faced with many challenges. The compiler or runtime is
 always screaming at you with errors, and it's your job to figure out how to fix them.
 It can take hours, sometimes days, just to fix a simple problem. If you want
@@ -67,7 +67,7 @@ to become a software engineer, you have to develop a certain ``never-give-up'' a
 
 When writing code, software engineers often need to use a set of pre-made routines. These routines have been
 written by other engineers and can then be used to ship code faster.
-This pre-written code is commonly known as {\it a framework}. In many cases,
+This pre-written code is commonly known as \emph{a framework}. In many cases,
 these frameworks are not built by a single person but by engineers from all around the world,
 each of whom can help by improving and changing the source code. Frameworks have made many successful
 businesses possible.
@@ -75,26 +75,27 @@ businesses possible.
 In most cases, frameworks do exactly what they claim they do. However,
 sometimes you are faced with issues you don't understand. In 99.95 percent
 of all software bugs, the developer is the issue. Sometimes, however, the framework has a
-bug. That is when the developer must dig deeper to see the 'what' and the 'why' behind what
+bug. That is when the developer must dig deeper to see the \emph{what} and the
+\emph{why} behind what
 the framework is doing. You will need to read other engineer's source code, and you will be forced
-to understand {\it why} things are happening.
+to understand \emph{why} things are happening.
 
-Being unhappy with what I was baking, my engineering mindset took over, and I had
+Being unhappy with what I~was baking, my engineering mindset took over, and I~had
 to do my own deep dive to understand what was going on. Much to my surprise, however,
-none of the recipes I'd encountered would tell me {\it why} I should use amount X
+none of the recipes I'd encountered would tell me \emph{why} I~should use amount X
-of water and amount Y of flour, or {\it why} exactly I should use fresh yeast over dry yeast. Why
+of water and amount Y of flour, or \emph{why} exactly I~should use fresh yeast over dry yeast. Why
-should I slap my dough while kneading it on the counter? Why is a standmixer
+should I~slap my dough while kneading it on the counter? Why is a standmixer
-better than kneading by hand? Why should I let the dough sit for this long?
+better than kneading by hand? Why should I~let the dough sit for this long?
-Why is steaming the dough during baking important? Do I really need to
+Why is steaming the dough during baking important? Do I~really need to
 get myself an expensive Dutch oven to bake bread?
 
-The problem compounded when I started reading about sourdough. It all sounded like black
+The problem compounded when I~started reading about sourdough. It all sounded like black
 magic. Why were some sourdoughs made from fruits, while others were made from flour?
 Why should one recipe use wheat while another used rye or spelt? How often should the
-sourdough be fed? The questions I had then could have filled 20 pages. I was confused,
+sourdough be fed? The questions I~had then could have filled 20 pages. I~was confused,
-but I became even more determined to learn how decent bread should be made at home.
+but I~became even more determined to learn how decent bread should be made at home.
 
-The feedback I received from friends helped me to improve with each
+The feedback I~received from friends helped me to improve with each
 iteration of homemade bread. Compared to coding, where you sometimes have to wait months
 for this feedback, bread making is much more direct. Plus, you can eat your successes
 (and failures!) And, much to my surprise, even those failures started tasting better than
@@ -102,9 +103,9 @@ most store-bought breads. Eating a homemade bread that takes you hours to make a
 to develop a different relationship with your food, and baking bread from scratch with my
 bare hands was a welcome change after hours of working on the computer.
 
-I continued learning about the process of fermentation and various techniques of bread making.
+I~continued learning about the process of fermentation and various techniques of bread making.
-I approached the topic of sourdough in a manner similar to software, and after years of
+I~approached the topic of sourdough in a manner similar to software, and after years of
-researching and documenting my progress, I decided it was time to share that progress with the
+researching and documenting my progress, I~decided it was time to share that progress with the
 world.
 
 When working on open source projects, it is important to see their history and how the source
@@ -114,29 +115,29 @@ subsequent iteration. Much to my surprise, my open source work on sourdough was
 by other engineers, and the project became popular on the website GitHub, originally built to
 share open source software.
 
-Now, when baking great bread, you also need to learn certain techniques. I figured it would be
+Now, when baking great bread, you also need to learn certain techniques. I~figured it would be
-easier to share these techniques in video form. Thus, my YouTube channel was born. I chose
+easier to share these techniques in video form. Thus, my YouTube channel was born. I~chose
-the name {\it The Bread Code} to capture my engineering-oriented approach to bread. It took some
+the name \emph{The Bread Code} to capture my engineering-oriented approach to bread. It took some
 time to get right, but after choosing more engaging thumbnails and titles for
-the videos I made, the channel started gaining viewers.
+the videos I~made, the channel started gaining viewers.
 
-Now, three years later, I dedicate two days each week to follow my bread baking passion, while
+Now, three years later, I~dedicate two days each week to follow my bread baking passion, while
-the other three days I continue to work as a software engineer, writing code on a day-to-day
+the other three days I~continue to work as a software engineer, writing code on a day-to-day
 basis.
 
 My bread days fill me with both joy and passion. To me, there is nothing better than seeing
 how many people have made amazing bread thanks to my tips and explanations. The community has
 continued to grow, spawning many interesting discussions and ideas surrounding the topic of
-bread making. There is always something new to learn, and I feel that even now I am just barely
+bread making. There is always something new to learn, and I~feel that even now I~am just barely
-scratching the surface with what I know and teach. Would you ever have imagined that fruit
+scratching the surface with what I~know and teach. Would you ever have imagined that fruit
-flies are like bees and are part of the wild yeast's success story? I made a video where
+flies are like bees and are part of the wild yeast's success story? I~made a video where
-I tried to cultivate wild yeast spores coming from fruit flies in order
+I~tried to cultivate wild yeast spores coming from fruit flies in order
 to bake bread. It worked; the bread turned out amazingly well and even tasted good! These kinds of
 experiments spark my natural interest. Conducting them and seeing how other people share in my
 interest makes me incredibly happy.
 
 The problem with running a YouTube channel is that all the information
-you see is filtered and then provided to you through an algorithm. I am concerned
+you see is filtered and then provided to you through an algorithm. I~am concerned
 with how algorithms are shaping modern information, because they tend to
 put users into certain categories where they will then only see news related to
 those same fixed categories. A key metric determining visibility of your channel is how many
@@ -144,40 +145,41 @@ people have clicked on a video after it's been shown, and the content you create
 is not even shown to every subscriber of your channel. If the algorithm determines the video
 is not engaging enough, your content starts to decay in YouTube's nirvana. Even if your video
 goes viral, the algorithm will stop showing it once engagement rates with new users goes down,
-and older videos fade over time as the decay punishment factor increases. I know, because
+and older videos fade over time as the decay punishment factor increases. I~know, because
-I have developed similar algorithms myself as a software engineer.
+I~have developed similar algorithms myself as a software engineer.
 
 I've since decided to take some time off from the algorithm cycle to work on something more
 long term and meaningful. My mission has always been to share my knowledge with as many people
 in the world as possible. That's also why my content has been provided in English rather than
-German. After discussions with members of the community, I figured that writing a book could
+German. After discussions with members of the community, I~figured that writing a book could
 help me achieve that goal. Most of the books that exist today are collections of recipes. My
 idea, however, is to provide you with a deeper foundation of knowledge that you can use to
 follow other recipes.
 
-In software terms, this would be a {\it bread framework}.
+In software terms, this would be a \emph{bread framework}.
 
 It is my goal for this book to help everyone facing issues with flour, fermentation, baking,
 and more. It should provide a detailed understanding as to why certain steps are necessary
 and how to adapt them when things go wrong while making bread.
 
 It is my desire for this knowledge to be accessible to everyone around the world, regardless
-of budget, and as such, I do not want to charge for the book. That's why I've decided to make
+of budget, and as such, I~do not want to charge for the book. That's why I've decided to make
 it open source and have asked the community to support my work financially via my ko-fi page
 \url{https://ko-fi.com/thebreadcode}. The community's feedback has been amazing so far, and
 I've already raised much more money than initially expected. The digital version of this book
 will always remain free. There is also a hardcover version of the book available for purchase.
 You can read more details here: \url{https://breadco.de/physical-book}
 
-In this book, I will try to be as scientific as possible. I in no way claim, however, that
+In this book, I~will try to be as scientific as possible. I~in no way claim, however, that
-it will itself be a work of science. I have conducted several experiments that I will write
+it will itself be a work of science. I~have conducted several experiments that I~will write
 about here, but to truly call this science, you would probably need to repeat the same experiment
-a thousand times in a lab environment, which I have not done. I will do my best, however, to provide
+a thousand times in a lab environment, which I~have not done. I~will do my best, however, to provide
 scientific references where possible and to clearly distinguish between facts and personal opinion.
 
-I hope you have fun reading this and that you learn more about the fascinating world of bread
+I~hope you have fun reading this and that you learn more about the fascinating world of bread
-making, and it is my sincere wish that this work provides you with the solid toolchain that I wish
+making, and it is my sincere wish that this work provides you with the solid toolchain that I~wish
 I'd had access to when starting my own journey with bread.
 
 Thank you.
+
 Hendrik

book/makefile

@@ -2,6 +2,8 @@
 LATEX := latexmk -cd -pdf -pdflatex="pdflatex -interaction=nonstopmode" -use-make
 EBOOK := tex4ebook -c tex4ebook.cfg
 CLEAN := latexmk -cd -c -use-make
+CHECK_1 := lacheck
+CHECK_2 := chktex 
 
 # List all files that are dependencies
 SRC_FIGURES := $(wildcard figures/fig-*.tex)
@@ -74,10 +76,14 @@ help:
 	@echo ""
 	@echo "default: builds the book in pdf format (serif)"
 	@echo ""
-	@echo "all: pdf and ebooks serif and sans-serif accessible version, same as build release"
+	@echo "all: pdf and ebooks serif and sans-serif accessible version, same as"
+	@echo "     build release"
 	@echo "bake: same as build all"
 	@echo "release_default: same as build all"
 	@echo ""
+	@echo "check: runs static analysis checker on LaTeX source to spot"
+	@echo "       programming or typographic mistakes"
+	@echo ""
 	@echo "clean: delete all intermediate files keep targets (pdf/ebook)"
 	@echo "mrproper: delete all generated files intermediate and pdf/ebooks"
 	@echo "clean_figures: delete intermediate TikZ files"
@@ -120,6 +126,16 @@ export_figures:
 figures: $(SRC_FIGURES)
 	$(LATEX) $<
 
+.PHONY: check
+# Goal is not really to have 0 warning reported but we should check we don't
+# add many and if we do, we know they are false positive
+check: $(SRC_TEX)
+	@echo "Running: " $(CHECK_1) 
+	$(CHECK_1) book.tex
+	@echo ""
+	@echo "Running: " $(CHECK_2) 
+	$(CHECK_2) book.tex
+
 .PHONY: clean_figures
 clean_figures:
 	$(CLEAN) $(SRC_FIGURES)

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
+just like you'd normally do. For more details please refer to 
-\ref{chapter:baking}. One challenging aspect
+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.

book/sourdough-starter/sourdough-starter-types.tex

@@ -7,7 +7,7 @@ traits.
         \input{tables/table-starter-types.tex}
         \caption{A comparison of different sourdough starter types and their
             respective properties. The only difference is the level of water (hydration)
-        that is used when feeding the starter.}
+        that is used when feeding the starter.}%
         \label{tab:starter-types-comparison}
     \end{center}
 \end{table}
@@ -30,17 +30,18 @@ starter has half the flour as water.
   \includegraphics[width=\textwidth]{sourdough-starter-types}
   \caption{3 different starter types next to each other. Note how the liquid starter is submerged
   in water. It has a hydration of 500 percent or more.
-  The regular starter has a hydration of around 100 percent, the stiff starter around 50 to 60 percent.}
+  The regular starter has a hydration of around 100 percent, the stiff starter
+around 50 to 60 percent.}%
   \label{fig:starter-types}
 \end{figure}
 
 
 You can change your starter type by just adjusting the feeding ratio of how
-much flour and water you use. I frequently change my starter type from
+much flour and water you use. I~frequently change my starter type from
 regular to liquid and then back to a stiff starter. After changing the
 environment of your microbes, apply feedings at the same ratio over a couple of
-days so that they can adapt to the new environment. I typically see
+days so that they can adapt to the new environment. I~typically see
-changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per
+changes after a single feeding, but I~recommend 2 to 3 feedings, one feeding per
 day, to see a stronger effect.
 
 Your dough is generally just a big sourdough starter. So your starter is going
@@ -53,8 +54,8 @@ working with a more mature unfed starter. Let's say your starter had last been
 fed 48 hours ago. Chances are that your bacteria is very active while the
 yeast could be dormant. In such a case you can skip feeding your starter
 before making another dough. Just use a very tiny amount of starter. For 1000 g
-of flour I would take around 10 g of starter (1 percent in terms of baker's
+of flour I~would take around 10 g of starter (1 percent in terms of baker's
-math). If my starter is very young and had just been fed 6 to 8 hours ago I might
+math). If my starter is very young and had just been fed 6 to 8 hours ago I~might
 end up going up to 20 percent of starter. Remember that your dough is nothing
 else other than a big starter. It will tremendously help you to figure out
 your best next steps.
@@ -73,7 +74,8 @@ a longer fermentation before most gluten is broken down.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter.jpg}
-  \caption{A regular sourdough starter at 100 percent hydration fed with rye flour}
+  \caption{A regular sourdough starter at 100 percent hydration fed with rye
+  flour.}%
   \label{fig:regular-sourdough-starter}
 \end{figure}
 
@@ -101,7 +103,7 @@ Depending on the bacteria cultivated, a regular starter either has a lactic (dai
 a vinegary (acetic) or mix of both flavor profiles. You can adjust your
 starter's flavor by changing the type to a liquid starter.
 
-\section{Liquid starter}
+\section{Liquid starter}%
 \label{section:liquid-starter}
 
 \begin{figure}[!htb]
@@ -110,7 +112,7 @@ starter's flavor by changing the type to a liquid starter.
   \caption{A liquid sourdough starter features a high level of water. The high
   water amount boosts lactic acid producing bacteria. After a while the liquid
   and flour start to separate. Bubbles on the side of the flour
-  indicate that the starter is ready to be used.}
+  indicate that the starter is ready to be used.}%
   \label{fig:liquid-sourdough-starter}
 \end{figure}
 
@@ -122,7 +124,7 @@ starter's flavor by changing the type to a liquid starter.
   suggested hydration level, the more adapted your microorganisms become. It is recommended
   to keep a backup of your original starter as the liquid environment will select
   anaerobic microorganisms. This boosts bacteria that create lactic acid rather
-  than acetic acid. The resulting acidity will be perceived as milder.}
+  than acetic acid. The resulting acidity will be perceived as milder.}%
   \label{fig:liquid-starter-conversion}
 \end{figure}
 
@@ -152,13 +154,13 @@ As you have more bacterial activity, this starter works best with a very strong
 flour that can withstand a long fermentation period. Using this starter with a
 weak wheat flour will not work. If you do not care about baking a freestanding loaf,
 then you can easily use this starter together with a loaf pan.
-This starter also works great when making a hearty pancake dough. To use it I
+This starter also works great when making a hearty pancake dough. To use it
-shake the starter container until I see all ingredients are homogenized. Then
+I~shake the starter container until I~see all ingredients are homogenized.  Then
-I use around 5 percent of it in terms of baker's math. So for 1000 g of flour
+I~use around 5 percent of it in terms of baker's math. So for 1000 g of flour
 that's around 50 grams of liquid starter. As it is very liquid you have to
-include the 50 grams in your liquid calculation. I typically treat the starter
+include the 50 grams in your liquid calculation. I~typically treat the starter
 directly as liquid in the recipes. So if the recipe calls for 600 grams of water
-and I use 50 grams of starter, then I would proceed and only use 550 grams of
+and I~use 50 grams of starter, then I~would proceed and only use 550 grams of
 water.
 
 This type of starter is also an excellent mold combatant. As you are removing
@@ -171,16 +173,17 @@ longer reactivate as they can not do so in the anaerobic conditions.
 
 The liquid on top of your starter is an excellent resource that you could use
 to make sauces. If you feel you would like to add a little bit of acidity,
-drain the liquid part on your starter and use it. I have used it numerous
+drain the liquid part on your starter and use it. I~have used it numerous
 times to make lacto-fermented hot sauces.
 
-\section{Stiff starter}
+\section{Stiff starter}%
 \label{section:stiff-starter}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}
-  \caption{A stiff sourdough starter that I used to make a Stollen dough for Christmas. Note
+  \caption{A stiff sourdough starter that I~used to make a Stollen dough for Christmas. Note
-  the bubbles on the edge of the container. The dough does not fall out of the jar.}
+  the bubbles on the edge of the container. The dough does not fall out of the
+jar.}%
   \label{fig:stiff-sourdough-starter}
 \end{figure}
 
@@ -196,14 +199,14 @@ the starter on your kitchen counter. When lifting it should slightly stick
 to your counter's surface. This test indicates that you hydrated the flour sufficiently.
 When the mixture is too dry, the fermentation speed is greatly reduced and
 the starter will seem inactive. The starter should be much drier
-than a regular starter, but also not too dry. Refer to figure \ref{fig:stiff-starter-dry-check}
+than a regular starter, but also not too dry. Refer to figure~\ref{fig:stiff-starter-dry-check}
 for a visual example of the starter's required hydration level. 
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}
   \caption{An image showing you a stiff starter that is too dry and one that is perfectly hydrated.
   The starter shouldn't contain chunks of flour and slightly stick to your counter top. The
-  starter in the picture is made with whole wheat flour.}
+  starter in the picture is made with whole wheat flour.}%
   \label{fig:stiff-starter-dry-check}
 \end{figure}
 
@@ -214,7 +217,7 @@ for a visual example of the starter's required hydration level.
   suggested hydration level, the more adapted your microorganisms become. The
   stiff starter boosts the yeast activity of your sourdough starter.
   The guide uses a 50 percent hydration level for the starter. If the dough is too stiff
-  consider increasing this to 60 percent.}
+  consider increasing this to 60 percent.}%
   \label{fig:stiff-starter-conversion}
 \end{figure}
 
@@ -222,38 +225,40 @@ In the stiffer environment the yeast thrives more. This means you will have
 more \ch{CO2} production and less acid production. In my tests this is a game
 changer especially if you are using weaker gluten flours. The wheat flours in
 my home country of Germany tend to be lower in gluten. For wheat to build gluten, warm conditions
-are preferred \cite{gluten+development+temperatures}. When following recipes from other bakers, I
+are preferred~\cite{gluten+development+temperatures}. When following recipes
-could never achieve similar results. When following timings my doughs would
+from other bakers, I~could never achieve similar results. When following
-simply collapse and become super sticky. Only when I started to buy more
+timings my doughs would
+simply collapse and become super sticky. Only when I~started to buy more
 expensive wheat flour did my results start to change. As not everyone can afford
-these special baking flours and due to their limited availability, I stumbled upon the
+these special baking flours and due to their limited availability, I~stumbled upon the
-stiff sourdough starter. I made several tests where I used the same amount of
+stiff sourdough starter. I~made several tests where I~used the same amount of
-starter and flour. I only changed the hydration between all the starters. I
+starter and flour. I~only changed the hydration between all the starters.
-would then proceed and place a balloon on top of each of the jars. The stiff
+I~would then proceed and place a balloon on top of each of the jars. The stiff
 starter jar was clearly inflated the most. The regular starter
 followed in second place. The liquid starter finished in third place with far less \ch{CO2}
 production.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{stollen}
-  \caption{A German Christmas stollen made with a stiff starter instead of yeast}
+  \caption{A German Christmas stollen made with a stiff starter instead of
+  yeast.}%
   \label{fig:stollen}
 \end{figure}
 
-I then proceeded and bought a cheap low cake flour in my nearby supermarket.
+I~then proceeded and bought a cheap low cake flour in my nearby supermarket.
-This flour before had caused me massive headaches before. I made a sourdough bread
+This flour before had caused me massive headaches before. I~made a sourdough bread
-exactly how I would normally do. I had to reduce the hydration a bit as a low
+exactly how I~would normally do. I~had to reduce the hydration a bit as a low
-gluten flour does not soak up as much water. Then I replaced the starter with
+gluten flour does not soak up as much water. Then I~replaced the starter with
 the stiff starter. The dough felt amazing and was suddenly able to withstand a
 much longer fermentation period. The bread had great oven spring and tasted
-very mild. I am still yet to find a proper explanation why the yeast part of
+very mild. I~am still yet to find a proper explanation why the yeast part of
 the dough is more active. Maybe it is not. It could also be that the bacteria
 is inhibited by the lack of water.
 
 When making the stiff sourdough starter, start by using around 50 percent
 water. If you are using a whole wheat flour, or a strong flour consider going
 up to 60 percent. All the ingredients should mix together very well. There
-should be no crumbly flour left. This is a common mistake I have seen when
+should be no crumbly flour left. This is a common mistake I~have seen when
 people tried to make the stiff starter. Yes it should be dry, but not to a
 point where it is a brick of cement. If you have ever made a pasta dough, this
 dough should feel exactly the same.
@@ -264,7 +269,7 @@ starter. It should have a mild smell. It also tends to smell much more
 alcoholic than the other starters.
 
 When using a stiff starter, use around 1 to 20 percent depending on the ripeness of
-your starter. In summer I typically use around 10 percent and in winter
+your starter. In summer I~typically use around 10 percent and in winter
 around 20 percent. This way you can also control the fermentation speed.
 Mixing the starter can be a little bit annoying as it hardly homogenizes with
 the rest of the dough. In this case you can try to dissolve the starter in the
@@ -274,7 +279,7 @@ water you are about to use for your dough. This will make mixing a lot easier.
 \section{Lievito madre or pasta madre}
 
 The lievito madre, also known as pasta madre, belongs to the same category as
-the stiff sourdough starter. After conducting hours of research, I could not
+the stiff sourdough starter. After conducting hours of research, I~could not
 find a difference between pasta madre and lievito madre. Both terms seem to be
 used interchangeably in literature.
 
@@ -290,7 +295,7 @@ optimal help. Generally, the lower the pH, the higher the acidity. The acidity
 should be below 4.2 to know that your starter produces sufficient acidity.
 
 Some bakers cleanse the lievito madre in a bath of water. This is supposed to
-remove excess acidity. In my own experiments I have not been able to confirm
+remove excess acidity. In my own experiments I~have not been able to confirm
 this methodology. The acidity remains the same. The only reason this could
 make sense is if you also tried to boost anaerobic microorganisms. However, then the
 starter would need to remain in this environment for quite some time and not just
@@ -298,7 +303,7 @@ a few hours.
 
 Baking with sourdough is simple. It's just flour and water. When seeing a recipe
 from an experienced baker you wonder, Wait, that's it? There is nothing more
-to it? I feel that this might be the reason why some bakers have such complicated
+to it? I~feel that this might be the reason why some bakers have such complicated
 feeding procedures. They resort to several feedings per day at a certain given ratio.
 This makes the baker feel a little more elitist. Of course over time as
 more and more people follow this procedure, it becomes a self fulfilling prophecy.
@@ -307,7 +312,7 @@ feeding guide will reward you with beautiful results. The reason however is
 not in the starter routine. The reason is that you understand the fermentation better
 and become better at reading the signs of your dough.
 
-If I had to choose one starter type I would go for the stiff starter. In many cases
+If I~had to choose one starter type I~would go for the stiff starter. In many cases
 it will provide you with consistently great results with little effort.
 In my experience you can make any yeast-based dough and just replace
 the yeast directly with the stiff sourdough starter. You will be able

book/sourdough-starter/sourdough-starter.tex

@@ -8,7 +8,7 @@ You will learn to understand the signs to determine
 your starter's readiness. Furthermore you will
 also learn how to prepare your starter for long-term storage.
 
-\section{Baker's math}
+\section{Baker's math}%
 \label{section:bakers-math}
 
 In a large bakery, a determining factor is how
@@ -23,10 +23,9 @@ have around 1 kilogram of flour.
 Your default recipe calls for around 600 grams of water.
 That would be a typical pizza dough, not too dry but
 also not too wet. Then you would be using around 20 grams
-of salt and around 100 grams of sourdough starter.
+of salt and around 100 grams of sourdough starter\footnote{This is my go to
-\footnote{This is my go to pizza dough recipe. In Napoli
+pizza dough recipe. In Napoli modern pizzerias would use fresh or dry yeast.
-modern pizzerias would use fresh or dry yeast. However
+However traditionally pizza has always been made with sourdough.}.
-traditionally pizza has always been made with sourdough.}
 The next day you suddenly have 1.4 kilograms of flour
 at hand and thus can make more pizza dough. What do you do?
 Do you multiply all the ingredients by 1.4? Yes you could,
@@ -54,7 +53,7 @@ we have 1.4 kilograms at hand (1400 grams).
     \begin{center}
         \input{tables/table-recipe-bakers-math.tex}
         \caption{An example recipe that uses 1400 grams as its baseline and
-        is then calculated using baker's math}
+        is then calculated using baker's math.}
     \end{center}
 \end{table}
 
@@ -70,7 +69,7 @@ your recipe.
 
 Let's say you would want to use 50 kilograms of flour
 the next day. What would you do? You would simply proceed
-to calculate the percentages one more time. I like this
+to calculate the percentages one more time. I~like this
 way of writing recipes a lot. Imagine you wanted to make
 some pasta. You would like to know how much sauce you should
 be making. Now rather than making a recipe just for you, a
@@ -83,7 +82,7 @@ are completely lost when trying to scale it up.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter.jpg}
-  \caption{A very active sourdough starter shown by the bubbles in the dough}
+  \caption{A very active sourdough starter shown by the bubbles in the dough.}%
   \label{fig:sourdough-starter}
 \end{figure}
 
@@ -123,19 +122,19 @@ in your mixture, drawing them out of hibernation and
 reviving them.
 
 Finally, cover your mixture but make sure the covering is
-not airtight. I like to use a glass and place another
+not airtight. I~like to use a glass and place another
 inverted one on top. The container shouldn't be airtight,
 you still want some gas exchange to be possible.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-starter-process.pdf}
-  \caption{The process of making a sourdough starter from scratch}
+  \caption{The process of making a sourdough starter from scratch.}%
   \label{fig:sourdough-starter-process}
 \end{figure}
 
 Now an epic battle begins. In one study scientists
 have identified more than 150 different yeast species living
-on a single leaf of a plant \cite{yeasts+biocontrol+agent}.
+on a single leaf of a plant~\cite{yeasts+biocontrol+agent}.
 All of the different yeasts and bacteria are trying to get
 the upper hand in this battle. Other pathogens such as mold
 are also being activated as we added water. Only the strongest
@@ -167,7 +166,7 @@ niche are going to survive. This means the microorganisms that know
 how to convert maltose or glucose will have the upper hand. Or the
 microbes that ferment the waste of the other microbes. Ethanol created
 by the yeast is metabolized by the bacteria in your sourdough. That's
-why a sourdough has no alcohol. I can confirm the role of aerial
+why a sourdough has no alcohol. I~can confirm the role of aerial
 contamination to a certain extent. When setting up a new sourdough
 starter the whole process is quite quick for me. After a few
 days my new starter seems to be quite alive already. This might
@@ -176,12 +175,14 @@ my kitchen.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
-  \caption{A simple visualization of the microbial warfare that happens during the making of a sourdough starter. The
+  \caption{A simple visualization of the microbial warfare that happens during
-  wild spores on the plant and flour become activated the moment flour and water is mixed.
+      the making of a sourdough starter. The wild spores on the plant and
-  Only the most adapted flour-fermenting microbes will survive. Because of unwanted microbial fermentation it is advised
+      flour become activated the moment flour and water is mixed.  Only the
-  to discard the feeding-leftovers of the first days. The surviving yeast and bacteria continuously try to
+      most adapted flour-fermenting microbes will survive. Because of unwanted
-  outcompete each other for resources. New microbes have a hard time entering the starter and are eliminated.
+      microbial fermentation it is advised to discard the feeding-leftovers of
-  }
+      the first days. The surviving yeast and bacteria continuously try to
+      outcompete each other for resources. New microbes have a hard time
+      entering the starter and are eliminated.}%
   \label{fig:sourdough-starter-microbial-war}
 \end{figure}
 
@@ -195,28 +196,28 @@ have already been outperformed. Others have won the first battle.
 After around 24 hours most of the starch has been broken down
 and your microbes are hungry for additional sugars. With a spoon
 take around 10 grams from the previous day's mixture and place
-it in a new container. Again - you could also simply eye ball
+it in a new container. Again --- you could also simply eye ball
 all the quantities. It does not matter that much. Mix the 10
 grams from the previous day with another 50 grams of flour
-and 50 grams of water. Note the ratio of 1:5. I very often use
+and 50 grams of water. Note the ratio of 1:5. I~very often use
 1 part of old culture with 5 parts of flour and 5 parts of water.
-This is also very often the same ratio I use when making a dough.
+This is also very often the same ratio I~use when making a dough.
 A dough is nothing else than a sourdough starter with slightly different
-properties. I'd always be using around 100-200 grams of starter
+properties. I'd always be using around 100--200 grams of starter
-for around 1000 grams of flour (baker's math: 10-20 percent).
+for around 1000 grams of flour (baker's math: 10--20 percent).
 Homogenize your new mixture again with a spoon. Then cover
 the mix again with a glass or a lid. If you notice the top of
 your mixture dries out a lot consider using another cover. The
 dried-out parts will be composted by more adapted microbes such as
-mold. In many user reports, I saw mold being able to damage
+mold. In many user reports, I~saw mold being able to damage
 the starter when the starter itself dried out a lot. You will
 still have some mixture left from your first day. As this contains
 possibly dangerous pathogens that have been activated we will discard
 this mixture. Once your sourdough starter is mature never
 discard it. It's long-fermented flour that is an excellent addon
 used to make crackers, pancakes and or delicious hearty sandwich
-bread. I also frequently dry it and use it as a rolling agent
+bread. I~also frequently dry it and use it as a rolling agent
-for pizzas that I am making.
+for pizzas that I~am making.
 
 You should hopefully again see some bubbles, the starter increasing
 in size and/or the starter changing its smell. Some people give
@@ -250,7 +251,7 @@ starters.
   \includegraphics{figures/fig-starter-readiness.pdf}
   \caption{A flow chart showing you how to determine if your sourdough starter is ready to be used.
   For checking readiness look at a size increase and take note of your starter's smell. Both are important
-  indicators to check for readiness.}
+  indicators to check for readiness.}%
   \label{fig:sourdough-starter-readiness}
 \end{figure}
 
@@ -266,14 +267,14 @@ more gluten and will thus result in a larger size increase. At
 the same time the microbes are probably not more active compared
 to when living in rye sourdough. You could only argue that
 wheat microbes might be better at breaking down gluten compared
-to rye microbes. That's one of the reasons why I decided to change
+to rye microbes. That's one of the reasons why I~decided to change
-the flour of my sourdough starter quite often. I had hoped to create
+the flour of my sourdough starter quite often. I~had hoped to create
-an all-around starter that can ferment all sorts of different flour.\footnote
+an all-around starter that can ferment all sorts of different
-{Whether this is working I can't scientifically say.
+flour\footnote{Whether this is working I~can't scientifically say.
 Typically the microbes that have once taken place are very strong
 and won't allow other microbes to enter. My starter has initially
 been made with rye flour. So chances are that the majority of
-my microorganisms are from a rye source.} Your nose is also
+my microorganisms are from a rye source.}. Your nose is also
 a great tool to determine starter readiness. Depending on
 your starter's microbiome you should notice either the smell
 of lactic acid or acetic acid. Lactic acid has dairy yogurty notes.
@@ -294,10 +295,10 @@ on top of some water. If the dough is full with gas it will float
 on top of the water. If it's not ready, it can't float and will
 sink to the bottom. This test does not work with every flour.
 Rye flour for instance can't retain the gas as well as wheat flour
-and thus in some cases will not float. That's why I personally
+and thus in some cases will not float. That's why I~personally
 don't use this test and can't recommend it.
 
-Once you see your starter is ready I would recommend giving it
+Once you see your starter is ready I~would recommend giving it
 one last feeding and then you are ready to make your dough in the
 evening or the next day. For the instructions to make your
 first dough please refer to the next chapters in this book.
@@ -318,7 +319,8 @@ yeast part of your sourdough and balance the fermentation.
   \caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a
   piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an
   option that works best for your own schedule. The chart assumes that you are using a starter at a 100 percent
-  hydration level. Adjust the water content accordingly when you use a stiff starter.}
+  hydration level. Adjust the water content accordingly when you use a stiff
+starter.}%
   \label{fig:sourdough-maintenance-process}
 \end{figure}
 
@@ -328,12 +330,11 @@ methods out there. Some people go completely crazy about their starter and
 perform daily feedings of the starter. The key to understanding how to properly
 conduct maintenance is to understand what happens to your starter after you
 used it to make a dough. Whatever starter you have left, or a tiny piece of
-your bread dough can serve to make your next starter.\footnote{I very often use all my
+your bread dough can serve to make your next starter\footnote{I~very often use all my
-starter to make a dough. So if the recipe calls for 50g of starter I make
+starter to make a dough. So if the recipe calls for 50g of starter I~make
-exactly 50g starter in advance. This means I have no starter left. In that
+exactly 50g starter in advance. This means I~have no starter left. In that
-case I would proceed to take tiny bit of the dough at the end of the
+case I~would proceed to take tiny bit of the dough at the end of the
-fermentation period. This piece I would use to regrow my starter again.}
+fermentation period. This piece I~would use to regrow my starter again.}.
-
 
 As explained earlier your starter is adapted
 to fermenting flour. The microbes in your starter are very resilient. They
@@ -344,7 +345,7 @@ microbes when it comes to fermenting flour. Normally everything in nature
 starts to decompose after a while. However, the microbes of your starter have
 very strong defense mechanisms. In the end, your sourdough starter can be
 compared to pickled food. Pickled food has been shown to stay good for a very
-long period of time \cite{pickled+foods+expiration}. The acidity of your sourdough starter is quite
+long period of time~\cite{pickled+foods+expiration}. The acidity of your sourdough starter is quite
 toxic to other microbes. The yeast and bacteria though have adapted to living
 in the high-acid environment. Compare this to your stomach, the acidity
 neutralizes many possible pathogens. As long as your starter has sufficient
@@ -353,14 +354,14 @@ food the microbes will start to sporulate. They prepare for a period of no
 food and will then reactivate the moment new food is present. The
 spores are very resilient and can survive under extreme conditions.
 Scientists have claimed they found 250 million-year-old spores that are still
-active \cite{old+spores}. While being spores
+active~\cite{old+spores}. While being spores
 they are however more vulnerable to external pathogens such as mold.
 Under ideal conditions though the spores can survive for a
 long time.
 
 But as long as they stay in the environment of your starter they live
 in a very protected environment. Other fungi and bacteria have a hard time decomposing your left over starter mass.
-I have seen only very few cases where the starter actually died. It is almost impossible
+I~have seen only very few cases where the starter actually died. It is almost impossible
 to kill a starter.
 
 What happens though is that the balance of yeast and
@@ -376,26 +377,26 @@ sourdough starter into the right shape again.
 The following are a couple of scenarios that will help you to conduct proper
 starter maintenance, depending on when you want to bake the next time.
 
-\textbf{I would like to bake again the next day:}
+\textbf{I~would like to bake again the next day:}
 
 Simply take whatever starter you have left and feed it again. If you depleted
 all your starter you can cut a piece of your dough. The dough itself is
-nothing different than a gigantic starter. I recommend a 1:5:5 ratio like
+nothing different than a gigantic starter. I~recommend a 1:5:5 ratio like
 mentioned before. So take 1 piece of starter, feed with 5 parts of flour and 5
 parts of water. If it is very hot where you live, or if you want to make the
 bread around 24 hours later after your last feeding, change the ratio. In that
-case I would go for a 1:10:10 ratio. Sometimes I don't have enough starter.
+case I~would go for a 1:10:10 ratio. Sometimes I~don't have enough starter.
-Then I even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
+Then I~even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
 flour you feed it takes longer for your starter to be ready again.
 
-\textbf{I would like to take a break and bake next week:}
+\textbf{I~would like to take a break and bake next week:}
 
 Simply take your leftover starter and place it inside of your fridge. It will stay good
-for a very long period. The only thing I see happening is the surface
+for a very long period. The only thing I~see happening is the surface
-drying out in the fridge. So I recommend drowning the starter in a little bit
+drying out in the fridge. So I~recommend drowning the starter in a little bit
 of water. This extra layer of water provides good protection from the top
 part drying out. As mold is aerobic it can not grow efficiently under
-water \cite{mold+anaerobic}. Before using the starter again simply either stir
+water~\cite{mold+anaerobic}. Before using the starter again simply either stir
 the liquid into the dough or drain it. If you drain the liquid you can use it
 to make a lacto fermented hot sauce for instance.
 
@@ -407,7 +408,7 @@ fermentation speed at low temperatures depends on the
 strains of wild yeast and bacteria
 that you have cultivated.
 
-\textbf{I would like to take a several months break:}
+\textbf{I~would like to take a several months break:}
 
 Drying your starter might be the best option to preserve it in this case. As
 you remove humidity and food your microbes will sporulate. As there is no
@@ -418,7 +419,7 @@ Simply take your starter and mix it with flour. Try to crumble the starter as
 much as possible. Add more flour continuously until you notice that there is no
 moisture left. Place the flour starter in a dry place in your house. Let it
 dry out even more. If you have a dehydrator you can use this to speed up the
-process. Set it to around 30°C and dry the starter for 12-20 hours. The next
+process. Set it to around 30°C and dry the starter for 12--20 hours. The next
 day your starter has dried out a bit. It is in a vulnerable state as there is still a bit
 of humidity left. Add some more flour to speed up the drying process. Repeat
 for another 2 days until you feel that there is no humidity left. This is
@@ -429,7 +430,7 @@ is now waiting for your next feeding. If available you can add some silica
 bags to the container to further absorb excess moisture.
 
 Initially, it would take 3 days or so for my starter to become alive again
-after drying and reactivating it. If I do the same thing now my starter is
+after drying and reactivating it. If I~do the same thing now my starter is
 sometimes ready after a single feeding. It seems that the microbes adapt. The ones
 that survive this shock become dominant subsequently.
 

book/storing-bread/storing-bread.tex

@@ -7,7 +7,7 @@ time.
     \begin{center}
         \input{tables/table-storing-bread-overview.tex}
         \caption{A table visualizing the advantages and disadvantages
-        of different bread storing options.}
+        of different bread storing options.}%
         \label{table:bread-storage}
     \end{center}
 \end{table}
@@ -21,17 +21,16 @@ downwards.
 
 This method works great if you want to eat
 your bread within a day. The crust stays
-crisp and does not become soft. \footnote{
+crisp and does not become soft\footnote{The higher the humidity in your room,
-  The higher the humidity in your room, the faster
+    the faster the crust will become soft.}.
-  the crust will become soft.
+The biggest downside to this method is that
-}. The biggest downside to this method is that
 the bread becomes hard quickly. As time progresses,
 more and more water evaporates from your dough's
 crumb. Ultimately, the bread will become very hard
 and impossible to eat. The more water you use
 to make the bread, the longer the bread stays good.
-A low-hydration recipe can dry out after 1-2 days;
+A low-hydration recipe can dry out after 1--2 days;
-a high-hydration bread needs 3-4 days to dry out.
+a high-hydration bread needs 3--4 days to dry out.
 
 Once your bread has dried out, you can run it under
 tap water for around 10 to 15 seconds.
@@ -43,11 +42,11 @@ will be almost as good as new again.
 Another option for dried-out bread is to use it
 to make breadcrumbs. These bread crumbs can be mixed
 into subsequent loaves. They can also be used as
-base ingredients for other recipes such as "Knödel".\footnote{
+base ingredients for other recipes such as \emph{Knödel}\footnote{\emph{Knödel} is an
-  Knödel is an Austrian dish that uses old bread as a basis.
+    Austrian dish that uses old bread as a basis.
   Breadcrumbs and day-old bread are mixed with eggs, and sometimes
   spinach or ham are added. The batter is then boiled in salty water.
-}
+}.
 
 \section{Room temperature in a container}
 
@@ -82,7 +81,7 @@ inhibitor.
 In my own experience storing bread inside the fridge
 works well as long as you use a sealed container. Some
 sources say that the bread dries out inside of the
-fridge \cite{storing+bread}. Supposedly the fridge
+fridge~\cite{storing+bread}. Supposedly the fridge
 encourages liquid from the crumb to migrate to the bread's surface.
 
 In my experience though, the trick is to use a sealable
@@ -110,5 +109,5 @@ or bake them in the oven until they have the crispness
 that you like.
 
 This option is great for very long-term storage. Personally
-I like having a few slices of bread frozen as an emergency
+I~like having a few slices of bread frozen as an emergency
-backup when I have had no time to bake.
+backup when I~have had no time to bake.

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.
+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
+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}.
+in a process called \emph{proteolysis}~\cite{raffaella+di+cagno}.
-Bakers also refer to this process as {\it gluten rot}.
+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
+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.
+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.
+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
+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
+  \caption{One of my earlier breads that I~baked at a friend's place where
-  I couldn't steam the dough properly}
+  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
+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
+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

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
+If I~didn't do that, my fermentation would be done after
-around 4-7 hours. The problem is that the dough is quite
+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
+fermentation might be complete in 2--4 hours when using
-10-20 percent starter. Proofing your dough in the fridge
+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's why I~recommend that you reduce the amount of starter
-that you use in the tropics to around 1-5 percent
+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
+of the fermentation~\cite{stiff+starter}. Please
-also refer to the section ~\ref{sec:overfermented-dough} where
+also refer to the Section~\ref{sec:overfermented-dough} where
-I explained more about overfermented doughs. You can also
+I~explained more about overfermented doughs. You can also
-refer to section ~\ref{section:stiff-starter} with more details on
+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
+sour for a given volume increase. I~tested this
-by putting balloons over different glass jars. I used
+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
+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}.
+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
+  In~\cite{mold+lactic+acid+bacteria}, \citeauthor{mold+lactic+acid+bacteria}
-           metabolites that inhibit fungus growth. \cite{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
@@ -302,20 +304,20 @@ 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
+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
+the process known as \emph{Maillard reaction} and then followed
-by another process known as {\it caramelization}. Each
+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.
+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.
+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.
+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
+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?}
 

book/wheat-sourdough/wheat-sourdough.tex

@@ -17,12 +17,12 @@ and technique than other types of bread. You have to perfectly
 balance the fermentation process. You cannot ferment for too
 short and also not for too long. The techniques you need to
 learn to require a bit more skill. It took me several attempts
-to get this right. One of the challenges I faced was that
+to get this right. One of the challenges I~faced was that
-I had the wrong flour. I didn't properly know how to use my oven.
+I~had the wrong flour. I~didn't properly know how to use my oven.
-When should I stop the fermentation? There is a lot of information
+When should I~stop the fermentation? There is a lot of information
-out there. I dug through most of it and have tried almost everything.
+out there. I~dug through most of it and have tried almost everything.
-In many cases the information was wrong; in other cases, I
+In many cases the information was wrong; in other cases, I~found another
-found another valuable puzzle piece. Aggregating all this
+valuable puzzle piece. Aggregating all this
 information was one of my main motivations to start The Bread Code.
 My key learning was that there is no recipe that
 you can blindly follow. You will always have to adapt the recipe
@@ -44,7 +44,7 @@ that tastes much better than any store-bought bread.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-wheat-sourdough-process.pdf}
-  \caption{The typical process of making a wheat-based sourdough bread}
+  \caption{The typical process of making a wheat-based sourdough bread.}%
   \label{fig:wheat-sourdough-process}
 \end{figure}
 
@@ -83,7 +83,7 @@ stage of the baking process, you will finish building your crust.
 All the steps rely on each other. You will need to get each of
 the steps right to make the perfect bread.
 
-\section{Readying your starter}
+\section{Readying your starter}%
 \label{section:readying-starter}
 
 The most crucial part of the bread-making process is your starter.
@@ -97,10 +97,10 @@ main dough.
 \begin{figure}[!htb]
   \includegraphics{figures/fig-wheat-sourdough-starter-process.pdf}
   \caption{The process to check your sourdough starter when making wheat-based doughs. In practice
-  I frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
+  I~frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
   use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of 50 to
   60 percent. So you would have half the shown water quantities, i.e., if the chart shows 100 g of water, use 50 to 60 g of water
-  for your stiff starter.}
+  for your stiff starter.}%
   \label{fig:process-starter-wheat-sourdough}
 \end{figure}
 
@@ -121,19 +121,19 @@ better. Your dough fermentation would be more on the
 bacterial side with this starter. By applying a couple of
 feedings, the yeast becomes more active. The older your
 starter, the more acid resistant the yeast becomes. Initially,
-I had to feed my starter 2-3 times to fix the balance. With my
+I~had to feed my starter 2--3 times to fix the balance. With my
 more mature starter, one feeding seems to be enough to balance
 the microorganisms.
 
 Some people use a 1:1:1 ratio to refresh the starter. This would
 be one part of the old starter (10 g for instance), 1 part of flour,
-and one part of water. I think this is utter rubbish. As mentioned
+and one part of water. I~think this is utter rubbish. As mentioned
 your starter is a gigantic dough. You would never opt for a 1:1:1 ratio to
 make dough. You might use a maximum of 20 percent starter to
-make dough. That's why I advocate using a 1:5:5 ratio or a
+make dough. That's why I~advocate using a 1:5:5 ratio or a
-1:10:10 ratio depending on how ripe your starter is. As I almost
+1:10:10 ratio depending on how ripe your starter is. As I~almost
 always use a stiffer sourdough starter due to its enhanced
-yeast fermentation advantages (see section \ref{section:stiff-starter})
+yeast fermentation advantages (see Section~\ref{section:stiff-starter})
 my ratio is never 1:5:5. My ratio would be 1:5:2.5 (1 part old starter,
 5 parts flour, 2.5 parts water). If it is very warm where you live
 you could opt for the aforementioned 1:10:5 or 1:20:10. This
@@ -146,19 +146,19 @@ Every starter is unique and might behave slightly differently.
 
 The second option at your disposal is the starter quantity that
 you use to make the dough. As previously stated your starter
-regrows inside of your main dough. While I would normally use
+regrows inside of your main dough. While I~would normally use
-10-20 percent of starter based on the flour, sometimes I go
+10--20 percent of starter based on the flour, sometimes I~go
 as low as 1 percent starter. This way the microorganisms have
 more room to balance out while fermenting the dough. If my sourdough
-starter has not been fed in a day, I might use 5 percent of sourdough
+starter has not been fed in a day, I~might use 5 percent of sourdough
-to make a dough. If I push this to 2 days without feedings,
+to make a dough. If I~push this to 2 days without feedings,
-I lower the starter amount even further. I would opt for the
+I~lower the starter amount even further. I~would opt for the
 previously mentioned 1 percent starter. If the food is very scarce,
 your microorganisms will sporulate. They need to regrow again
 from the spores they created. In this hibernation state, it takes
-longer for them to become fully active again. I have tried
+longer for them to become fully active again. I~have tried
 several times to make dough directly out of a dry starter.
-I wasn't successful because the fermentation took too long.
+I~wasn't successful because the fermentation took too long.
 The microorganisms had to regrow from spores and then begin
 the fermentation. As explained earlier there is a limit to
 fermentation times as your dough naturally breaks down.
@@ -166,11 +166,11 @@ Furthermore, you want your microorganisms to outcompete
 other pathogens contained in the flour. The less starter
 you use, the easier it is for them to reproduce. A strong
 starter will outcompete other germs. While the method of
-reducing the starter works, I recommend Option 1 more.
+reducing the starter works, I~recommend Option 1 more.
 It will reliably create better bread. Option 2 is typically
-what I use when I fed my starter in the morning but didn't
+what I~use when I~fed my starter in the morning but didn't
-manage to make a dough in the evening. I don't want to feed
+manage to make a dough in the evening. I~don't want to feed
-my starter again the next morning. I would like to make a dough
+my starter again the next morning. I~would like to make a dough
 directly without waiting and thus use less of the very ripe starter.
 
 Over time you will become more accustomed to your starter
@@ -180,8 +180,8 @@ activity and judge its state.
 \section{Ingredients}
 
 All you need to make great sourdough bread is flour, water, and salt. You
-can of course add additional things to your dough such as seeds. I personally
+can of course add additional things to your dough such as seeds. I~personally
-enjoy the hearty taste of whole wheat. Thus I like to add around 20-30 percent
+enjoy the hearty taste of whole wheat. Thus I~like to add around 20--30 percent
 of whole wheat flour to the mix. You could also make this recipe with 100 percent
 whole wheat flour directly. In this case, look out for strong whole wheat
 flour that is made from flour with higher protein. If you don't like whole
@@ -190,7 +190,7 @@ quantity with bread flour. One thing to consider about whole wheat
 flour is its increased enzymatic activity. By adding some whole wheat
 flour you will speed up the whole fermentation process.
 
-Especially when getting started I recommend using bread flour which
+Especially when getting started I~recommend using bread flour which
 contains more gluten than all-purpose or cake flour. This is essential
 when trying to bake a freestanding loaf with sourdough.
 
@@ -221,12 +221,12 @@ recipe would look like this:
 
 This is the beauty of baker's math. Simply recalculate the percentages, and you
 are good to go. If you are unsure about how this works, please check out the
-full chapter \ref{section:bakers-math} which looks at the topic in detail.
+full Chapter~\ref{section:bakers-math} which looks at the topic in detail.
 
 \section{Hydration}
 
 Hydration refers to how much water you use for your flour. When
-beginning to make bread, I always got this wrong. I followed a recipe from the
+beginning to make bread, I~always got this wrong. I~followed a recipe from the
 internet, and my dough never looked like the dough shown in the recipe.
 The amount of water your flour requires is not fixed. It depends on the flour
 you have.
@@ -238,9 +238,10 @@ use a little bit more water.
 By forming gluten strands, water is absorbed into your dough. The higher the
 protein value, the more water can be used.
 
-Some bakers like to use highly hydrated doughs to create fluffier bread.
+Some bakers like to use highly hydrated doughs to create fluffier
-\footnote{Sometimes it almost feels like a comparison of skill value between bakers. The
+bread\footnote{Sometimes it almost feels like a comparison of skill value
-more water they can handle, the more skillful the baker.} The reason for this
+between bakers. The more water they can handle, the more skillful the baker.}.
+The reason for this
 is the dough's improved extensibility. The wetter the dough, the easier it is
 for the dough to be stretched. When you pull it, the dough will hold its
 shape. In comparison, a very stiff (low hydration) dough will maintain its
@@ -272,7 +273,7 @@ While this might sound great, the high hydration causes several side effects.
     perfect shape. Bakers use a process called autolysis to shorten the main
     fermentation time to circumvent this.
   \item The crumb, in the end, might be perceived as somewhat sticky. It still
-    contains a lot of water. I love this crumb, but this comes down to personal
+    contains a lot of water. I~love this crumb, but this comes down to personal
     taste.
 \end{enumerate}
 
@@ -282,10 +283,10 @@ again until the water is absorbed. Repeat and add more water. As your dough
 has already formed a gluten network, new water can be absorbed much easier.
 You will be surprised by how much water your dough can soak up. This
 method is commonly known as the bassinage method. More on that later.
-By opting for this technique, I was easily able to push a low-gluten flour
+By opting for this technique, I~was easily able to push a low-gluten flour
 to a hydration of 80 percent. This
-is also my method of choice when making dough now. I keep adding water until
+is also my method of choice when making dough now. I~keep adding water until
-I can feel that the dough has the right consistency. As you bake more bread,
+I~can feel that the dough has the right consistency. As you bake more bread,
 you will develop a better look and feel for your dough. When mixing
 by hand this can be quite cumbersome. It is a lot easier when using a stand
 mixer.
@@ -305,7 +306,7 @@ are slowly converted and eaten. Ultimately your car tire turns into a balloon
 that can very easily be inflated. When waiting too long, the
 balloon will burst. You will have no gluten left anymore, and your dough
 becomes very sticky. Finding the sweet spot of enough rubber eating and not
-too much is what the perfect wheat sourdough bread is about. But don't worry--after reading
+too much is what the perfect wheat sourdough bread is about. But don't worry --- after reading
 this chapter you will have the right tools at your disposal.
 
 The advantages of slow fermentation can be nicely observed when experimenting
@@ -333,12 +334,12 @@ If you only learn one thing from this book, it is that slow fermentation is
 the key to making great bread.
 
 For this reason, my default hydration is much lower than the hydration of other
-bakers. I prefer slower fermentation for my recipes.
+bakers. I~prefer slower fermentation for my recipes.
 The sweet spot for my default flour is at around 70 percent hydration.
 Again, this is a highly subjective value that works for my flour.
 
 If you are just getting started with a new batch of flour,
-I recommend conducting the following test. This will help you to
+I~recommend conducting the following test. This will help you to
 identify the sweet spot of your flour's hydration capabilities.
 
 Make 5 bowls with each 100 g of flour. Add different slightly increasing
@@ -365,8 +366,8 @@ to feed your starter.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{window-pane-effect}
-  \caption
+  \caption{The window pane test allows you to see if you developed your gluten
-    {The window pane test allows you to see if you developed your gluten well enough}
+  well enough.}
 \end{figure}
 
 
@@ -378,8 +379,8 @@ difficulty.
 
 \section{How much starter?}
 
-Most bakers use around 20 percent sourdough starter based on the dough mass. I
+Most bakers use around 20 percent sourdough starter based on the dough mass.
-recommend going much lower, to around 5 to 10 percent.
+I~recommend going much lower, to around 5 to 10 percent.
 
 By adjusting the amount of pre-ferment you can influence the time your dough
 requires in the bulk fermentation stage. The more starter you use, the faster
@@ -424,10 +425,10 @@ before the protease has broken down your dough completely.
 
 As explained earlier the key to making great bread is a slow but not too slow
 fermentation. Enzymes require time to break down your dough. Taking all this
-into consideration, I try to aim for a fermentation time of around 8 to 12 hours. This seems to be
+into consideration, I~try to aim for a fermentation time of around 8 to 12 hours. This seems to be
-the sweet spot for most of the flours that I have worked with. To achieve this,
+the sweet spot for most of the flours that I~have worked with. To achieve this,
-I use around 5 percent of sourdough starter in summer times (temperatures
+I~use around 5 percent of sourdough starter in summer times (temperatures
-around 25°C (77°F) in the kitchen). In winter times I opt for around 10 percent
+around 25°C (77°F) in the kitchen). In winter times I~opt for around 10 percent
 up to 20 percent sourdough starter (kitchen temperature around 20°C (68°F)). This
 allows me to use a sourdough starter that's not in perfect condition. Your
 bread dough is essentially a gigantic starter. The low inoculation rate allows
@@ -436,20 +437,20 @@ Furthermore, the enzymes have enough time to break down the flour. This also
 allows me to skip the so-called autolysis step completely (more in the next chapter).
 Making dough becomes very simple.
 
-\section{Autolysis}
+\section{Autolysis}%
 \label{section:autolysis}
 
 Autolysis describes the process of just mixing flour and water and letting
 this sit for a period of around 30 minutes up to several hours. After this
 process is completed, the sourdough starter and salt are added to the
-dough.\footnote{I have tested adding the salt at the start and end of the
+dough\footnote{I~have tested adding the salt at the start and end of the
 autolysis process and could not notice a difference. Based on my current
-understanding, the importance of adding salt later seems to be a myth.}
+understanding, the importance of adding salt later seems to be a myth.}.
 
 The overall time that flour and water are in contact is extended. Thus you get the
 beneficial enzymatic reactions that improve the taste and characteristics of the
-dough. I do not recommend autolysis as it adds an unnecessary step to the
+dough. I~do not recommend autolysis as it adds an unnecessary step to the
-process. Instead, I recommend the fermentolysis technique which will be covered in the
+process. Instead, I~recommend the fermentolysis technique which will be covered in the
 next chapter of this book.
 
 The effects of autolysis are very interesting. Try to mix just flour and
@@ -472,11 +473,11 @@ your fermentation can be very quick. At 25°C it could be finished in as little
 If you ferment longer, your dough becomes leaky. At the same time, in
 these 5 hours, the enzymes have not broken down the flour enough. This means
 the dough might not be as elastic as it should be. Furthermore, not enough
-sugars have been released and thus the flavor after baking is not good enough.
+sugars have been released and thus the flavor after baking is not good
-\footnote{I have not seen studies yet looking at enzymatic speeds depending on
+enough\footnote{I~have not seen studies yet looking at enzymatic speeds depending on
-the temperature. But I assume the higher the temperature, the faster these
+the temperature. But I~assume the higher the temperature, the faster these
 reactions. This goes up until a point when the enzymes break down under
-heat.} That's why bakers opt for autolysis. The autolysis starts the enzymatic
+heat.}. That's why bakers opt for autolysis. The autolysis starts the enzymatic
 reactions before the microorganism fermentation begins. This way after 2 hours
 of autolysis (an example) and 5 hours of fermentation the dough is in the
 perfect state before beginning proofing.
@@ -485,10 +486,10 @@ When you try to mix your salt and starter into the flour/water dough you will
 notice how cumbersome this is. It feels like you have to knead again from scratch
 one more time. You will spend more time mixing dough.
 
-For that reason, I am strongly advocating utilizing the fermentolysis approach
+For that reason, I~am strongly advocating utilizing the fermentolysis approach
 which greatly simplifies the mixing and kneading process.
 
-\section{Fermentolysis}
+\section{Fermentolysis}%
 \label{section:fermentolysis}
 
 The fermentolysis creates the same advantageous dough properties the
@@ -499,38 +500,38 @@ fermentation period.
 
 To do this, you use less sourdough starter. A conventional recipe including the
 autolysis step might call for 20 percent sourdough starter. Simply reduce this
-value to 5-10 percent. The other option could be to place the dough in a colder
+value to 5--10 percent. The other option could be to place the dough in a colder
 environment and thus reduce the speed at which your microorganisms replicate.
 
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-starter-usage-activity.tex}
         \caption{A table visualizing how much sourdough starter to use
-        depending on temperature and the starter's activity level}
+        depending on temperature and the starter's activity level.}
     \end{center}
 \end{table}
 
 Based on my experience and my sourdough, my ideal bread always takes around 8
 to 12 hours during bulk fermentation. Based on my availability throughout
-the day, I use a higher or lower starter quantity. If I wanted to achieve a completed
+the day, I~use a higher or lower starter quantity. If I~wanted to achieve a completed
-fermentation in 8 hours, I would opt for a 10 percent sourdough starter. If I
+fermentation in 8 hours, I~would opt for a 10 percent sourdough starter. If
-wanted it to be ready in 12 hours, I would opt for less starter, around 5 percent.
+I~wanted it to be ready in 12 hours, I~would opt for less starter, around 5 percent.
 Simply mix all the ingredients and your fermentation begins. The
 enzymes and microorganisms commence their work. On a very warm summer day, the
 mentioned quantities no longer work. With a 10 percent starter, the same dough
 would be ready in 5 hours up to a point of no return. Another additional hour
-would cause the dough to break down too much. In this case, I would opt for 5
+would cause the dough to break down too much. In this case, I~would opt for 5
 percent sourdough starter to slow the whole process down to reach the 8 to 12
-hour window again. If it is very hot, I might use as little as 1 percent
+hour window again. If it is very hot, I~might use as little as 1 percent
-sourdough starter.\footnote{Please take these values with a grain of salt as
+sourdough starter\footnote{Please take these values with a grain of salt as
 they depend on your flour and your sourdough starter. These are values that
 you have to experiment with. After baking a couple of breads you will be able
-to read your dough much better.} You have to play with the timings on your own.
+to read your dough much better.}. You have to play with the timings on your own.
-Rather than relying on timing though, I will show you a much better and more precise approach
+Rather than relying on timing though, I~will show you a much better and more precise approach
 by using a fermentation sample. This will be covered later in this chapter.
 
-Even for yeasted doughs, I no longer use autolysis. I just reduce the amount
+Even for yeasted doughs, I~no longer use autolysis. I~just reduce the amount
-of yeast that I am using. Opting for the fermentolysis will
+of yeast that I~am using. Opting for the fermentolysis will
 save you time and simplify your bread-making process. As mentioned in previous chapters,
 the secret to making great bread is a slow but not too slow fermentation.
 
@@ -544,7 +545,7 @@ the gases would just diffuse out of your dough.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-kneading-process.pdf}
-  \caption{The gluten development process for a wheat-based dough}
+  \caption{The gluten development process for a wheat-based dough.}%
   \label{fig:wheat-sourdough-kneading-process}
 \end{figure}
 
@@ -560,7 +561,7 @@ glutenin to join with one another and form sturdy, extensible molecules.
 Glutenins add strength, whilst the more compact gliadin proteins allow
 the dough to flow like a fluid. Ultimately, the longer you wait, the more
 your gluten network transforms into a web-like structure. This is what
-traps the gases during the fermentation process. \cite{how+does+gluten+work}.
+traps the gases during the fermentation process~\cite{how+does+gluten+work}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
@@ -568,8 +569,7 @@ traps the gases during the fermentation process. \cite{how+does+gluten+work}.
   automatic gluten development. The doughs are not kneaded, just initially
   mixed. Note how dough strength
   deteriorates over time as enzymes break down the flour. The effect
-  is accelerated for sourdough due to the bacteria's gluten proteolysis.
+  is accelerated for sourdough due to the bacteria's gluten proteolysis.}%
-  }
   \label{fig:wheat-yeast-sourdough-degradation}
 \end{figure}
 % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -586,21 +586,21 @@ This is the same principle that popular no-knead recipes follow. By making a les
 hydrated dough and waiting your gluten network automatically forms. You still
 have to mix and homogenize the ingredients. You wait a few minutes just to
 find your dough having developed incredible dough strength with no additional
-kneading.\footnote{Give it a shot yourself. The automatic formation of gluten
+kneading\footnote{Give it a shot yourself. The automatic formation of gluten
-networks is an amazing phenomenon that still fascinates me every time I am
+networks is an amazing phenomenon that still fascinates me every time I~am
-making dough.}
+making dough.}.
 
 If you over-hydrate your dough at the beginning it becomes more difficult
 for the gluten chains to form. The molecules are not as close together in
 a wetter dough compared to a stiffer dough. It is harder for the molecules
 to align and form the web structure. For this reason, it is always easier
 to start with lower hydration and then increase the water quantity if needed.
-This is also commonly known as the \textit{Bassinage method}. The gluten
+This is also commonly known as the \emph{Bassinage method}. The gluten
 bonds have formed at the lower hydration and can then be made more extensible
 by adding water and kneading again. This is a great trick to make
-a more extensible dough with lower-gluten flour. \cite{bassinage+technique}
+a more extensible dough with lower-gluten flour~\cite{bassinage+technique}.
 
-When machine kneading a dough, opt for the same technique shown in figure \ref*{fig:wheat-sourdough-kneading-process}.
+When machine kneading a dough, opt for the same technique shown in figure~\ref*{fig:wheat-sourdough-kneading-process}.
 Initially opt for a low speed. This helps the homogenization process.
 After waiting to allow the flour to soak up the water, proceed on a higher speed
 setting. A good sign of a well-developed gluten network is
@@ -613,8 +613,7 @@ dough to stick to the container.
   \caption{A schematic visualization of
   gluten development in sourdoughs with different kneading techniques.
   A combination of techniques can be utilized to achieve maximum
-  dough strength.
+  dough strength.}%
-  }
   \label{fig:dough-strength-sourdough}
 \end{figure}
 % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -630,8 +629,7 @@ the sign of a not well enough developed gluten network.
   \caption{A schematic visualization of how a rough dough surface
   creates more touch points compared to a smooth dough surface.
   By touching the rough surface the dough will swell and get into
-  contact with more areas of your hand.
+  contact with more areas of your hand.}%
-  }
   \label{fig:dough-touch-points}
 \end{figure}
 
@@ -648,25 +646,24 @@ pale and white. This is because mixing dough causes oxidation,
 which is necessary for the development of gluten.
 However, if the dough is mixed too much, the compounds that contribute
 to the bread's flavor, aroma, and color may be destroyed, negatively
-affecting the quality of the bread.\cite{oxidization+dough}
+affecting the quality of the bread~\cite{oxidization+dough}.
 
 The last step before beginning bulk fermentation is to
 create a smooth dough ball. By making sure your dough's surface is
 smooth, you will have fewer touch points when touching the dough.
-See figure \ref{fig:dough-touch-points} for a schematic visualization
+See figure~\ref{fig:dough-touch-points} for a schematic visualization
 of how your hand touches a rugged and smooth dough.
 With the smooth surface, your dough is going to stick less on your hands. Applying
 later stretches and folds will be a lot easier. Without a smooth
 surface, the dough becomes almost unworkable. Folding the dough later
-becomes an impossible task. This is a frequent mistake I see many
+becomes an impossible task. This is a frequent mistake I~see many
 new bakers commit.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-ball-steps}
   \caption{The transformation of a sticky dough blob to a dough
   with a smooth surface. The goal is to reduce surface touchpoints
-  with your hands to make the dough less sticky when working it.
+  with your hands to make the dough less sticky when working it.}%
-  }
   \label{fig:dough-ball-steps}
 \end{figure}
 
@@ -684,7 +681,7 @@ you can't stretch the gluten. Always imagine you are touching something utterly
 By doing so you will automatically try to touch the dough as little
 as possible. Keep repeating the process until you see that the dough
 has a nice smooth surface. The final dough should look like the dough
-shown in \ref{fig:dough-ball-steps}.
+shown in~\ref{fig:dough-ball-steps}.
 
 If your outer gluten layer tears, you have overstretched your dough. In
 that case, take a 10-minute break, leaving your dough on the kitchen countertop.
@@ -698,12 +695,12 @@ as much as possible until it tears. Then wait the aforementioned 10 minutes and
 Later, you don't have any room for error. Your technique has to be on point.
 An over-pre-shaped dough can potentially not recover.
 
-\section{Bulk fermentation}
+\section{Bulk fermentation}%
 \label{section:bulk-fermentation}
 
 After mixing the starter into your dough, the next stage of
 the process known as bulk fermentation begins. The term
-"bulk" is used because in bakeries, multiple loaves are fermented
+\emph{bulk} is used because in bakeries, multiple loaves are fermented
 together in bulk. If you are a home baker, you might bulk
 ferment a single loaf. The bulk fermentation ends when you
 divide and pre-shape, or directly shape your final loaves or loaf.
@@ -717,7 +714,7 @@ fermentation process.
 
 With a too-short bulk, your crumb will be
 perceived as gummy. Your crumb will feature large pockets of
-air commonly referred to as "craters". A too-long fermentation
+air commonly referred to as \emph{craters}. A too-long fermentation
 results in the dough breaking down too much. The resulting
 dough will stick to your banneton and spread while baking
 into a pancake-like structure.
@@ -749,7 +746,7 @@ turning it into a gigantic sticky fermented pancake. This
 is one of the reasons why the current baking industry prefers
 to make solely yeast-based doughs. By removing the bacteria
 from the fermentation, the whole process becomes a lot more
-predictable. The room for error (as shown in figure \ref{fig:wheat-yeast-sourdough-degradation})
+predictable. The room for error (as shown in figure~\ref{fig:wheat-yeast-sourdough-degradation})
 is much larger. The doughs are perfect to be made in a
 machine.
 
@@ -758,7 +755,7 @@ machine.
   \caption{During the bulk fermentation, multiple doughs are fermented together in bulk.
   A challenging aspect of homemade sourdough bread is to determine when this stage of
   fermentation is completed. This chart shows multiple available options to check on the bulk
-  fermentation progress.}
+  fermentation progress.}%
   \label{fig:bulk-fermentation}
 \end{figure}
 
@@ -783,7 +780,7 @@ longer period. Generally, around 80 percent
 of your wheat flour's protein is gluten. Check your flour's
 packaging to see the protein percentage. The actual size increase
 value is highly variable depending on your flour composition.
-I recommend beginning with a size increase of 25 percent and testing
+I~recommend beginning with a size increase of 25 percent and testing
 up to 100 percent with subsequent bakes. Then identify a value
 that you are happy with.
 
@@ -791,7 +788,7 @@ that you are happy with.
     \begin{center}
         \input{tables/table-dough-size-increase.tex}
         \caption{Reference values for how much size increase to aim for with
-        an aliquot jar depending on the dough's protein content}
+        an aliquot jar depending on the dough's protein content.}
     \end{center}
 \end{table}
 
@@ -850,7 +847,7 @@ that work for your dough. Depending on your starter,
 water, and flour composition, the pH values to look out
 for are different. A stronger flour with more gluten
 can be fermented for a longer period. To find out
-the pH values for your bread I recommend taking
+the pH values for your bread I~recommend taking
 several measurements while making your dough.
 
 \begin{enumerate}
@@ -869,8 +866,9 @@ the fermentation or extend it a little bit.
 
 \begin{table}[!htb]
     \begin{center}
-        \input{tables/table-ph-values-dough.tex}
+        \input{tables/table-ph-values-dough.tex}%
-        \caption{Example pH values for the different breakpoints of my own sourdough process}
+        \caption{Example pH values for the different breakpoints of my own
+        sourdough process.}%
         \label{table:sample-ph-values}
     \end{center}
 \end{table}
@@ -887,7 +885,7 @@ limitations to consider.
 First of all the pH values that work for me likely won't work for
 you. Depending on your own starter's composition of lactic
 and acetic acid bacteria, your pH values will be different.
-You can use the values shown in table \ref{table:sample-ph-values}
+You can use the values shown in table~\ref{table:sample-ph-values}
 as rough ballpark figures. Regardless, you need to find values
 that work for your setup.
 
@@ -904,7 +902,7 @@ calibrate it. The process is cumbersome and takes time.
 Lastly, you need to carefully rinse the pH meter before
 using it in your dough. The liquid surrounding the
 head of your pH meter is not food-safe and thus should
-not be eaten. I rinse the meter for at least one minute
+not be eaten. I~rinse the meter for at least one minute
 before using it to measure my dough's fermentation stage.
 
 The last method to judge the state of bulk fermentation
@@ -939,12 +937,12 @@ can also proceed and taste your dough. It will taste like
 pickled food. Depending on the acidity you can judge how
 far the dough is in the fermentation process. The final bread
 will taste less sour. That's because a lot of acidity evaporates
-during baking.\footnote{More on this topic later.
+during baking\footnote{More on this topic later.
 Just by baking longer and/or shorter, you can control
 the tang of your final baked bread. The longer
 you bake, the less sour the final loaf. The shorter,
 the more acidity is still inside the bread. The resulting
-loaf will be sourer.}
+loaf will be sourer.}.
 
 When touching the dough, it should feel tacky
 on your hands. The dough should also be less sticky
@@ -982,11 +980,11 @@ folding the dough onto itself. Some recipes call for a single stretch
 and fold, others for multiple.
 
 The primary goal of this technique is to provide
-additional dough strength to your dough. As shown in figure \ref{fig:dough-strength-sourdough}
+additional dough strength to your dough. As shown in figure~\ref{fig:dough-strength-sourdough}
-there are multiple ways to create dough strength. \footnote{In fact I have seen many no-knead
+there are multiple ways to create dough strength\footnote{In fact I~have seen many no-knead
 recipes calling for no initial kneading, but then applying stretch and folds
 during the bulk fermentation. The time required to do all the folds probably
-matches the initial kneading time required.} If you do not knead as much at
+matches the initial kneading time required.}. If you do not knead as much at
 the start, you can reach the same level of dough strength by applying stretch
 and folds later. The more stretch and folds you do, the more dough strength
 you add to your dough. The result will be a more aesthetic loaf that has
@@ -1007,17 +1005,17 @@ will redistribute heat, gas, and acidity. Some bakers also refer to this
 process as crumb building. Careful folds ensure that your final dough's crumb
 is not overly wild featuring large cavities. If you notice overly
 large areas in your final dough's crumb, then you might be able to fix that
-by applying more stretch and folds.\footnote{In many cases these cavities can
+by applying more stretch and folds\footnote{In many cases these cavities can
 also happen when a dough does not ferment enough. The crumb is commonly called
 Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
-book to learn more about it.} Please refer to section \ref{section:debugging-crumb-structure}
+book to learn more about it.}. Please refer to Section~\ref{section:debugging-crumb-structure}
-"\nameref{section:debugging-crumb-structure}" for more information on reading
+``\nameref{section:debugging-crumb-structure}'' for more information on reading
 your crumb.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{stretch-and-fold-steps}
   \caption{An overview of the steps involved to perform stretch and folds
-  for wheat-based doughs.}
+  for wheat-based doughs.}%
   \label{figure:stretch-and-fold-steps}
 \end{figure}
 
@@ -1048,20 +1046,21 @@ to stick to your hands. Rotate the container
 and repeat the same thing from the other side. Rotate the container 90°
 clockwise and then repeat the process once again. Rotate the container another 180° clockwise
 and repeat the fold one last time. By doing so you have applied 4 folds in total. Your
-dough should now stay in place and resist flowing outwards.
+dough should now stay in place and resist flowing outwards\footnote{Please
-\footnote{Please also refer to \cite{stretch+and+fold+technique} for a video showing
+also refer to~\cite{stretch+and+fold+technique} for a video showing you how to
-you how to best perform the technique.}
+best perform the technique.}.
 
 In theory, there is no limit to how often you can stretch and fold. You could
 apply one every 15 minutes. If your dough has enough dough strength already,
-applying additional folds is just a waste of time.\footnote{You could do it just to better understand how the
+applying additional folds is just a waste of time\footnote{You could do it
-dough feels in your hands at different fermentation stages.} If you apply a
+just to better understand how the dough feels in your hands at different
-large number of consecutive folds, the outer layer of gluten
+fermentation stages.}. If you apply a large number of consecutive folds, the
-will tear. In that case, you just have to wait for at least 5-10 minutes until
+outer layer of gluten
+will tear. In that case, you just have to wait for at least 5--10 minutes until
 the gluten bonds heal and you can try again. When the gluten does not heal
 anymore, chances are you have pushed the fermentation for too long. Likely
 most of the gluten has broken down and you are already
-in the decay stage shown in figure \ref{fig:dough-strength-sourdough}.
+in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
@@ -1074,10 +1073,10 @@ kneaded initially and how extensible your dough is. A good recommendation is
 to observe your dough in your bulk container. Once you see that the dough
 flattens out quite a lot and spreads towards the edges of your bulk container,
 you can proceed and apply a stretch and fold. For 95 percent of the doughs
-that I am making, this is hardly more than once. I like to make overnight
+that I~am making, this is hardly more than once. I~like to make overnight
-doughs and in that case, I typically apply one stretch and fold directly after
+doughs and in that case, I~typically apply one stretch and fold directly after
-waking up. Then the bulk fermentation might take another 2 hours before I
+waking up. Then the bulk fermentation might take another 2 hours before I~proceed
-proceed with dividing and pre-shaping or directly shaping.
+with dividing and pre-shaping or directly shaping.
 
 \section{Optional: Dividing and Preshaping}
 
@@ -1088,7 +1087,8 @@ batch. It is optional if you are making a single loaf.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-dividing-preshaping.pdf}
-  \caption{Dividing is only required when you are making multiple loaves in a single dough batch}
+  \caption{Dividing is only required when you are making multiple loaves in a
+  single dough batch.}%
   \label{fig:dividing-decision-tree}
 \end{figure}
 
@@ -1106,13 +1106,13 @@ dough from sticking too much to your tools.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{divide-preshape}
-  \caption{The steps of dividing and pre0shaping your dough}
+  \caption{The steps of dividing and pre0shaping your dough.}
 \end{figure}
 
-I sometimes like to draw small lines with the dough scraper's edge
+I~sometimes like to draw small lines with the dough scraper's edge
 on the large dough mass before cutting it into smaller pieces.
-This helps me to better plan where I want to do my incisions. When
+This helps me to better plan where I~want to do my incisions. When
-I plan to make 8 loaves I try to use the lines to divide the dough
+I~plan to make 8 loaves I~try to use the lines to divide the dough
 into 8 equally sized portions before cutting. If this is not precise enough,
 you can use the aforementioned scale.
 
@@ -1134,9 +1134,9 @@ Pre-shaping is done for several reasons:
 If you are making a single loaf from one dough batch the step is not required.
 In that case, you can directly proceed with shaping, skipping this step.
 
-The pre-shaping technique is the same as the process figure \ref{fig:dough-ball-steps}.
+The pre-shaping technique is the same as the process figure~\ref{fig:dough-ball-steps}.
 Whereas earlier you could tear the dough's surface this could now result in a catastrophe.
-For this reason, I recommend practicing this step for as long as you need after kneading.
+For this reason, I~recommend practicing this step for as long as you need after kneading.
 The gluten network might be so extensible and degraded at this point that there
 is hardly any room for error. The dough wouldn't come together again. The only
 way to save such dough is to use a loaf pan.
@@ -1144,7 +1144,7 @@ way to save such dough is to use a loaf pan.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{preshape-direction}
   \caption{Drag the dough in the direction of the rough surface area. This
-  way you minimize the movements required to complete the step.}
+  way you minimize the movements required to complete the step.}%
   \label{fig:preshape-direction}
 \end{figure}
 
@@ -1154,7 +1154,7 @@ to reduce its ability to stick to your hands. Drag the dough
 in the direction where you see a rough surface area. In
 case you have too little space to drag the dough because it might
 fall from the edge of your counter, simply lift it with a swift movement and place
-it in a better position for pre-shaping. Please refer to figure \ref{fig:preshape-direction}
+it in a better position for pre-shaping. Please refer to figure~\ref{fig:preshape-direction}
 for a visualization showing the pre-shaping direction.
 
 Try to set yourself a limit of movements to finish pre-shaping
@@ -1166,12 +1166,12 @@ structure of your final loaves further.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{preshaped-dough}
-  \caption{Baguette doughs resting after preshaping}
+  \caption{Baguette doughs resting after preshaping.}%
   \label{fig:dough-after-preshaping}
 \end{figure}
 
 Once you finished pre-shaping allow the dough balls to rest
-on your counter for at least 10-15 minutes. Do not
+on your counter for at least 10--15 minutes. Do not
 cover the pre-shaped balls. By drying out the surface,
 the following shaping step will be easier. The dried-out surface
 will not stick to your hands as much. As
@@ -1186,7 +1186,7 @@ to stretch the pizza. By waiting a few more minutes,
 stretching becomes a lot easier. The dough will not resist
 being transformed into the final shape that you like.
 
-The aforementioned 10-15 minutes bench rest time depends
+The aforementioned 10--15 minutes bench rest time depends
 on how strongly you pre-shaped your dough. The more
 you pre-shape the longer you need to wait. If your dough
 resists a lot during shaping, extend this period up to 30 minutes.
@@ -1199,7 +1199,8 @@ your environment.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-shaping-process.pdf}
-  \caption{A schematic visualization of the shaping process including checks for an overfermented dough.}
+  \caption{A schematic visualization of the shaping process including checks
+  for an overfermented dough.}%
   \label{fig:shaping-decision-tree}
 \end{figure}
 
@@ -1224,7 +1225,7 @@ can easily be extended to make bread rolls or baguettes.
 Mastering the challenging shaping technique will likely take you
 multiple attempts. You only have a single attempt per dough, though. If you
 make a mistake, the final bread is likely not going to turn out as good
-as it could. If this technique causes you a headache, I recommend making
+as it could. If this technique causes you a headache, I~recommend making
 a larger batch of dough and dividing and preshaping it into
 smaller portions. Instead of making a large batard, practice making miniature
 batard bread rolls.
@@ -1234,7 +1235,7 @@ batard bread rolls.
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{step-1-flour-applied}
   \caption{A dough that has flour applied to its surface. This is
-  the first step of the shaping process.}
+  the first step of the shaping process.}%
   \label{fig:shaping-flour-surface}
 \end{figure}
 
@@ -1246,7 +1247,7 @@ with step 3.
 
 If you divided and pre-shaped, apply flour generously to the dough's
 top layer as well. With gentle hands spread the flour evenly across
-the dough's surface. See figure \ref{fig:shaping-flour-surface} for a
+the dough's surface. See figure~\ref{fig:shaping-flour-surface} for a
 visual representation of how your dough should look after coating
 the surface.
 
@@ -1275,7 +1276,7 @@ sticky side is facing you.
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{step-3-rectangular}
   \caption{A flipped-over dough. Note how the sticky side is facing
-  you while the floured side is facing the countertop.}
+  you while the floured side is facing the countertop.}%
   \label{fig:shaping-rectangular-dough}
 \end{figure}
 
@@ -1288,7 +1289,7 @@ it has a more rectangular shape. While stretching, make sure to touch
 the sticky side as little as possible. Place your hands on the bottom
 floured side and the edge of the sticky side. With gentle hands,
 stretch the dough until the shape in front of you looks rectangular.
-Refer to figure \ref{fig:shaping-rectangular-dough} and compare
+Refer to figure~\ref{fig:shaping-rectangular-dough} and compare
 your dough with the shown dough.
 
 \subsection[Folding]{Fold the dough together}
@@ -1297,7 +1298,7 @@ your dough with the shown dough.
   \includegraphics[width=\textwidth]{step-4-folding}
   \caption{The process of folding a batard. Note how the rectangle is first glued
   together and then rolled inwards to create a dough roll. Ultimately the edges
-  are sealed to create a more uniform dough.}
+  are sealed to create a more uniform dough.}%
   \label{fig:shaping-folding}
 \end{figure}
 
@@ -1326,7 +1327,7 @@ now faces you.
 Start to roll the dough inwards beginning at the top of the dough.
 Keep rolling the dough inwards until you have created a dough roll.
 
-Refer to figure \ref{fig:shaping-folding} for a full visual
+Refer to figure~\ref{fig:shaping-folding} for a full visual
 representation of the process.
 
 If your dough does not hold its shape, chances are you have pushed
@@ -1335,13 +1336,13 @@ and the dough won't be able to hold its shape. In this case,
 the best option is to use a loaf pan to bake your bread. The
 final bread will taste amazing but not offer the same texture
 a freestanding bread would offer. Please refer to
-section \ref{section:debugging-crumb-structure} for more
+Section~\ref{section:debugging-crumb-structure} for more
 details on how to properly read your dough's crumb structure.
 
 \subsection[Sealing]{Sealing the edges}
 
 Your dough has finished shaping now. Sealing the edges
-is an optional step. I like to do it because, in my opinion,
+is an optional step. I~like to do it because, in my opinion,
 the final baked bread will look a little bit nicer without
 any rough edges.
 
@@ -1354,7 +1355,7 @@ from the other side as well.
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{step-6-prepare-proofing}
   \caption{The shaped dough is ready for proofing in the banneton. Note how the seam side
-  is now facing you. The floured previous top side is facing downwards.}
+  is now facing you. The floured previous top side is facing downwards.}%
   \label{fig:shaping-prepare-proofing}
 \end{figure}
 
@@ -1365,7 +1366,7 @@ apply another flour rub to the dough's surface. This
 will dry out the surface and reduce the dough's tendency
 to stick to everything.
 
-For the coating, I recommend using the same flour you used
+For the coating, I~recommend using the same flour you used
 to make your dough. Rice flour is only recommended if you
 want to apply artistic scoring patterns later. It is better
 to use more flour than too little flour. Excess flour can be
@@ -1377,19 +1378,19 @@ with a kitchen towel inside.
 
 The currently top-facing floured surface will be downwards-facing in your banneton.
 By doing so the banneton can be flipped
-over before baking, releasing the dough.\footnote{The same
+over before baking, releasing the dough\footnote{The same
 applies when making other doughs such as baguette doughs. The floured
 surface will always be downwards facing. The dough is then flipped over
-once for baking.}
+once for baking.}.
 
 Proceed and lift the dough with 2 hands from the counter.
 Gently rotate it once and then place the dough in your
-banneton for proofing.\footnote{The seam side should now be facing you.
+banneton for proofing\footnote{The seam side should now be facing you.
-Some bakers like to seal the seam a little more. I did
+Some bakers like to seal the seam a little more. I~did
-not notice that this improves the dough's strength. As far as I can
+not notice that this improves the dough's strength. As far as I~can
 tell, this only improves the visual appearance of the bottom side
-of the final loaf.} If you did everything right, then your
+of the final loaf.}. If you did everything right, then your
-dough should look somewhat similar to the dough shown in figure \ref{fig:shaping-prepare-proofing}.
+dough should look somewhat similar to the dough shown in figure~\ref{fig:shaping-prepare-proofing}.
 As the last step of shaping, place a kitchen towel over your banneton
 or bowl and begin proofing.
 
@@ -1410,16 +1411,16 @@ at room temperature whereas the other proofs the dough in the fridge.
 Fridge-proofing is also commonly known as retarding.
 
 Some bakers claim that cold proofing improves the final flavor of the bread.
-In all the loaves that I retarded I could not tell a difference
+In all the loaves that I~retarded I~could not tell a difference
 in terms of flavor for cold-proofed doughs. The microorganisms work
-at a slower rate at colder temperatures. But I doubt that they alter
+at a slower rate at colder temperatures. But I~doubt that they alter
 their biochemical processes. More research is needed on the topic
 of retarding and flavor development.
 
 \begin{figure}[!htb]
   \includegraphics{figures/fig-proofing-process.pdf}
   \caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose
-  depends on your availability and schedule.}
+  depends on your availability and schedule.}%
   \label{fig:proofing-process}
 \end{figure}
 
@@ -1458,7 +1459,7 @@ morning.
   \includegraphics[width=\textwidth]{step-13-finger-poke-test}
   \caption{The finger poke test is a very reliable method to check
   if your dough has been properly proofed. If the induced dent is still
-  visible 1 minute later, your dough can be baked.}
+  visible 1 minute later, your dough can be baked.}%
   \label{fig:shaping-finger-poke}
 \end{figure}
 
@@ -1475,14 +1476,14 @@ right amount of fluffiness and extensibility, the dent will disappear more slowl
 Once the dough is ready for scoring and baking the dent should still be visible after
 1 minute of waiting.
 
-I recommend performing the finger poke test once every 15 minutes throughout
+I~recommend performing the finger poke test once every 15 minutes throughout
 the proofing stage. Realistically, based on my experience, proofing takes at least
 one hour and can sometimes take up to 3 hours. Even at warmer temperatures proofing
 has never been faster than an hour for me. As always please take my timings with
 a grain of salt and experiment on your own.
 
-Once I see that the dough is getting close to perfect proofing, I proceed and
+Once I~see that the dough is getting close to perfect proofing, I~proceed and
-preheat my oven. This way I don't overproof the dough. You would notice an
+preheat my oven. This way I~don't overproof the dough. You would notice an
 over-proofed dough when the dough suddenly becomes very sticky. At the same
 time, the dough is likely to collapse during baking and will not spring back.
 Generally, it is better to end proofing too early rather than too late.
@@ -1495,11 +1496,11 @@ within the next 3 hours.
 
 The dough will initially proof at the same rate as the room temperature dough.
 As the dough cools down the rate of fermentation slows. Ultimately at below
-4°C (40°F) the fermentation comes to a halt. \footnote{The actual temperature
+4°C (40°F) the fermentation comes to a halt\footnote{The actual temperature
 depends on the bacteria and yeast you cultivated in your sourdough
-starter.} The dough can rest in the fridge for up to 24 hours. In some
+starter.}. The dough can rest in the fridge for up to 24 hours. In some
 experiments, the dough was still good even 48 hours later. Interestingly,
-there is a limit to fridge proofing. I can only explain this with continuous
+there is a limit to fridge proofing. I~can only explain this with continuous
 fermentation activity at low temperatures.
 
 The hard part is to judge when the dough is finished proofing in your fridge.
@@ -1518,7 +1519,7 @@ One additional consideration is the dough's core temperature before
 placing it inside the fridge. The warmer your dough is initially
 the longer it takes for the dough to cool down. This is an additional
 variable to take into consideration when choosing the retarding time.
-In summer times when my kitchen is hot, I choose a shorter fridge-proofing
+In summer times when my kitchen is hot, I~choose a shorter fridge-proofing
 time compared to winter times when the dough is colder.
 
 A reliable way to ensure consistent proofing is to opt for using a pH
@@ -1527,7 +1528,7 @@ each of your doughs has the right amount of acidity. Opt for an iterative
 approach and check the pH for multiple proofing times. Find the pH
 the value that creates the best bread for you. Once you have identified
 your perfect pH level you can resort to that value on all following
-doughs. See table \ref{table:sample-ph-values} for some sample pH values
+doughs. See table~\ref{table:sample-ph-values} for some sample pH values
 to follow.
 
 \section{Scoring}
@@ -1551,7 +1552,7 @@ makes the final pattern look more visually appealing.
   \includegraphics[width=\textwidth]{the-ear}
   \caption{The ear is a characteristic that can be achieved on wheat sourdough
   when fermenting and scoring your dough with the perfect technique. It offers additional
-  flavor and great texture when eating the bread.}
+  flavor and great texture when eating the bread.}%
   \label{fig:the-ear}
 \end{figure}
 
@@ -1563,18 +1564,18 @@ banneton should now be facing you.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{artistic-scoring}
-  \caption{A loaf by Nancy Anne featuring an artistic scoring pattern.
+  \caption{A loaf by Nancy~Anne featuring an artistic scoring pattern.
   The high contrast was achieved by rubbing the
   dough's surface with rice flour before baking. Her Instagram
-  account "simply.beautiful.sourdough" is specialized to showcase
+  account ``simply.beautiful.sourdough'' is specialized to showcase
-  beautiful artistic scoring patterns.}
+  beautiful artistic scoring patterns.}%
   \label{fig:artistic-scoring}
 \end{figure}
 
 The scoring cut for done at a 45° angle relative to the dough's
 surface slightly off the dough's center. With the 45° angle cut
 the overlaying side will rise more in the oven than the other side.
-This way you will achieve a so-called "ear" on the final bread.
+This way you will achieve a so-called \emph{ear} on the final bread.
 The ear is a thin crisp edge that offers intriguing texture
 when eating. The thin edge is typically a bit darker after baking
 and thus offers additional flavor. In my opinion, the ear turns
@@ -1584,7 +1585,7 @@ a good loaf into a great loaf.
   \includegraphics[width=\textwidth]{bread-scoring-angle}
   \caption{The 45° angle at which you score the dough is relative to the surface of the dough.
   When scoring more towards the side, you have to adjust the angle to achieve the ear on your
-  bread.}
+  bread.}%
   \label{fig:scoring-angle}
 \end{figure}
 
@@ -1611,12 +1612,12 @@ will become a lot easier.
   \includegraphics[width=\textwidth]{dry-dough-surface}
   \caption{By applying flour to your dough's surface after shaping, the outer part
   of the dough dries out a little bit. This makes scoring a lot easier as the incision
-  is less likely to tear.}
+  is less likely to tear.}%
   \label{fig:dried-out-dough-scoring}
 \end{figure}
 
 
-Scoring requires a lot of practice. For this reason, I recommend
+Scoring requires a lot of practice. For this reason, I~recommend
 practicing making the incision after creating dough strength. The dough
 is going to be very wet and sticky. You can use a sharp knife or razor
 blade to practice the technique. Wait a few minutes and then round