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

---------

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

book/baking/baking.tex

@@ -48,17 +48,17 @@ still contains after the bake. The crumb is going to taste a bit
 more moist. The consistency will be different.
 
 Another often undervalued step is the evaporation of acids. At
- \qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starters to evaporate.
+\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starts to evaporate.
 Shortly after at  \qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
 This is crucial to understand and opens a door to many interesting
 ways to influence your final bread's taste. As more and more water
 begins to evaporate the acids in your dough become more concentrated.
-There is less water but in relation you have more acids. So a shorter
-bake will lead to a more tangy dough. The longer you bake the bread,
+There is less water but in relation you have more acids. A shorter
+bake will therefore lead to a more tangy dough. The longer you bake the bread,
 the more of the water evaporates, but also ultimately the acids will follow.
 They will be more concentrated. In absolute units, though, they
 will become less and less. The longer you bake, the less sour
-your bread is going to be. So by baking you can
+your bread is going to be. By baking you can
 influence which sourness level you would like to achieve.
 
 \begin{figure}[!htb]

book/bread-types/bread-types.tex

@@ -31,7 +31,7 @@ To make a flatbread no oven is required; all you need is a stove.
 
 This type of bread is super simple to make as you can skip
 a lot of the technique that is normally required. The flatbread
-can be made with all kinds of flour. You can even use
+can be made with all kinds of flours. You can even use
 flour without gluten, such as corn or rice flour, to make the
 dough. To make the flatbread a little more fluffy, you
 can use a little bit of wheat flour. The developing gluten

book/flour-types/flour-types.tex

@@ -4,7 +4,7 @@ ways to distinguish different flours of the same type. This way you can more con
 purchase the flour that you need.
 
 The most basic flour type is a whole grain flour. In this case the whole seed has
-been ground to smaller pieces. Sometimes, depending on what you want to bake,
+been grounded to smaller pieces. Sometimes, depending on what you want to bake,
 the hearty taste of the bran might not be desired. In this case you can use
 whiter flours. With sieves, mills remove larger parts of the hull of the seed.
 The seed already contains a pre-built germ from the plant waiting to be
@@ -95,7 +95,7 @@ the packaging. It might be that bakeries extract gluten from some flour and
 then mix it in order to create better baking flours.
 
 In Italy the so-called
-\textbf{W-value} has been introduced to show better how the flour will behave.
+\textbf{W-value} has been introduced to better show how the flour will behave.
 A dough is made, and then the resistance of this dough to kneading is measured.
 The more gluten a flour has, the more elastic the dough is, and the more it will
 resist kneading. A higher W flour will have a higher gluten content and allow for a longer

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

@@ -24,7 +24,7 @@ very strong wheat flour then you can try to play with a liquid sourdough
 starter. The key difference between all of the starters is how much water
 is used in the starter. The regular starter has a 1:1 relationship of flour
 to water. The liquid starter has a 5:1 water-to-flour ratio, and the stiff
-starter has half the flour as water.
+starter has half the water as flour.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-types}
@@ -169,7 +169,7 @@ water.
 This type of starter is also an excellent mold combatant. As you are removing
 oxygen from the equation, aerobic mold can not properly grow. If your starter
 has a mold problem then the liquid conversion could be the remedy. Take a
-piece of your starter where you suspect no mold growth. Apply the conversion
+piece of your starter where you suspect mold growth. Apply the conversion
 as mentioned before. The mold will likely sporulate as it runs out of food.
 With each new feeding you are reducing the mold spores. The spores can no
 longer reactivate as they can not do so in the anaerobic conditions.
@@ -234,7 +234,7 @@ are preferred~\cite{gluten+development+temperatures}. When following recipes
 from other bakers, I~could never achieve similar results. When following
 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
+expensive wheat flour my results did start to change. As not everyone can afford
 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
 starter and flour. I~only changed the hydration between all the starters.

book/sourdough-starter/sourdough-starter.tex

@@ -435,7 +435,7 @@ the dried starter. Both options work perfectly fine. Your sporulated starter
 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
+Initially, it would take about 3 days for my starter to become alive again
 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/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