Fixed typos and grammar (#130)

* Update sourdough-starter.tex

Fixed 'typo'

* Update sourdough-starter.tex

take 3 days or so -> take about 3 days

* Update sourdough-starter-types.tex

logical mistake

* Update sourdough-starter-types.tex

logic: doesnt make sense to apply the method without any mold

* Update flour-types.tex

grammar

* Update bread-types.tex

grammar

* Update baking.tex

grammar

* Update sourdough-starter-types.tex

recommendation, wording

* Update flour-types.tex

recommendation, wording

* Update wheat-sourdough.tex

recommendation, wording

* Update wheat-sourdough.tex

get rid of repetition of 'hardly' - recommendation, wording

* Update baking.tex

get rid of 'so'
recommendation, wording

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Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>

book/wheat-sourdough/wheat-sourdough.tex

@@ -142,8 +142,8 @@ 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
-way you slow down the ripening of your starter. You can use this
-trick too to make starter feeding work with your schedule.
+way you slow down the ripening of your starter. You can also use this
+trick to make starter feeding work with your schedule.
 If your starter is typically ready in 6~hours but today you need it
 ready later, simply increase how much flour/water you feed your starter.
 These are all values that you need to experiment with on your own.
@@ -648,7 +648,7 @@ gluten network. Unless you are making soft milk breads, you
 might want to have a more extensible dough, to begin with. For every
 other type of wheat-based dough, kneading is helpful. When you use
 a stand mixer, you can run into the issue of kneading too much. This
-is hardly possible though. Even after kneading for 30~minutes on medium
+is almost impossible though. Even after kneading for 30~minutes on medium
 speed, my doughs hardly ever were over-kneaded. The moment you knead
 too much, the color of the dough can begin to change. You mostly
 notice this, though, during baking. The resulting loaf looks very