Typo fixes (#32)

* Reconciles tenses in yeast are by using yeasts are

* Fix typos, a few phrasing changes

book/basics/how-sourdough-works.tex

@@ -206,10 +206,10 @@ tweak just by adjusting the speed of your dough's fermentation.
 % Yeast is both the singular and plural form of the word unless you're
 % specifically referencing a plural number of varieties or types, in which case
 % "yeasts" would be correct.
-Yeast are single celled microorganisms belonging to the fungi kingdom, and
+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
-identified. Unlike other members of the fungi kingdom, such as mold, yeast do
+identified. Unlike other members of the fungi kingdom, such as mold, yeasts do
 not ordinarily create a mycelium network \cite{molecular+mechanisms+yeast}
 \footnote{For one interesting exception, skip ahead to the end of this
 section.}.
@@ -221,7 +221,7 @@ section.}.
   \label{saccharomyces-cerevisiae-microscope}
 \end{figure}
 
-Yeast are saprotrophic fungi. This means that they do not produce their own
+Yeasts are saprotrophic fungi. This means that they do not produce their own
 food, but instead rely on external sources that they can decompose and break
 down into compounds that are more easily metabolized.
 
@@ -339,7 +339,7 @@ can significantly increase the shelf life of sourdough breads.
 
 There are two predominant types of acid produced in sourdough bread: lactic and
 acetic. In terms of flavor, lactic acid has clear dairy notes, while acetic
-acid tastes of vinegar (of which it is, in fact, the primary ingredient!) These
+acid tastes of vinegar (of which it is, in fact, the primary ingredient!). These
 acidic byproducts are produced by both \emph{homofermentative} and
 \emph{heterofermentative} lactic acid bacteria.
 

book/sourdough-starter/sourdough-starter.tex

@@ -15,7 +15,7 @@ In a large bakery, a determining factor is how
 much flour you have at hand. Based on the amount
 of flour you have, you can calculate how many
 loaves or buns you can make. To make it easy
-for bakers the quantity of each ingredient
+for bakers, the quantity of each ingredient
 is calculated as a percentage based on how much flour you have.
 Let me demonstrate this with a small example from
 a pizzeria.  In the morning you check and you realize you
@@ -72,11 +72,11 @@ Salt                & 2\%                                        & 1400*0.02 = 2
 \end{table}
 
 For each ingredient we calculate the percentage
-based on the flour available (1400 grams.) So for the water
+based on the flour available (1400 grams). So for the water
 we calculate 60 percent based on 1400. Open up your
 calculator and type in 1400 * 0.6 and you have
 the absolute value in grams that you should be using.
-In that case that is 840 grams. Proceed and do the same
+For the second day, that is 840 grams. Proceed and do the same
 thing for all the other ingredients and you know
 your recipe.
 
@@ -85,7 +85,7 @@ the next day. What would you do? You would simply proceed
 and 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, the
+be making. Now rather than making a recipe just for you, a
 hungry family arrives. You are tasked with making pasta
 for 20 people. How would you calculate the amount of sauce
 you need? You go to the internet and check a recipe and then
@@ -124,10 +124,10 @@ water to setup your starter. It should be bottled water ideally,
 or here in Germany we can just use our tap water. The hydration
 of your dough is 100 percent. This means you have equal parts
 of flour and water. Stir everything together so that all the flour
-is properly hydrated. By adding water many of your microbe's
+is properly hydrated. By adding water many of your microbes'
 spores become activated. They exit hibernation mode and
 become alive again. Cover your mixture with a lid. I like to
-use a glas and place another inverted one on top. The container shouldn't
+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]
@@ -155,29 +155,29 @@ be airtight. You still want some gas exchange to be possible.
   \label{fig:sourdough-starter-process}
 \end{figure}
 
-Now an epic battle starts to begin. In one study scientists
+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}.
 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
-most adapt microorganisms will survive. By adding water to the
+most adaptable microorganisms will survive. By adding water to the
 flour the starches start to degrade. The seedling tries to
 sprout but it no longer can. Essential for this process is the
 amylase enzyme. The compact starch is broken down to more
 digestible sugars to fuel plant growth. Glucose is what the
 plant needs in order to grow. The microorganisms that survive
-this frenzy are adapt to consuming glucose. Luckily for us
-bakers the yeast and bacteria know very well how to metabolize
+this frenzy are adapted to consuming glucose. Luckily for us
+bakers, the yeast and bacteria know very well how to metabolize
 glucose. This is what they have been fed in the wild by the plants.
 By forming patches on the leaf and protecting the plant from
 pathogens they received glucose in return for their services.
 Each of the microbes tries to defeat the other by consuming the
-food fastest, producing agents to inhibit food uptake or by producing
+food fastest, producing agents to inhibit food uptake by others or by producing
 bactericides and/or fungicides. This early stage of the starter
 is very interesting as more research could possibly reveal
 new fungicides or antibiotics. Depending on where your flour
-is from the starting microbes of your starter might be different
+is from, the starting microbes of your starter might be different
 than the ones from another starter. Some people have also reported
 how the microbes from your hand or air can influence your starter's
 microorganisms. This makes sense to a certain extent. Your
@@ -215,9 +215,9 @@ A dough is nothing else than a sourdough starter with slightly different
 properties. I'd always be using around 100-200 grams of starter
 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 glas or a lid. If you notice the top of
+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 adapt microbes such as
+dried out parts will be composted by more adapted microbes such as
 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
@@ -247,12 +247,12 @@ next section of this book.
 For some people the whole process of setting up a starter takes
 only 4 days. For others it can take 7 days, for some even 20 days.
 This depends on several factors including how good your wild microbes
-are fermenting flour. Generally speaking with each feeding
-your starter becomes more adapt to its environment. Your
+are at fermenting flour. Generally speaking, with each feeding
+your starter becomes more adapted to its environment. Your
 starter will become better at fermenting flour. That's why
 a very old and mature starter you receive from a friend might
 be stronger than your own starter initially. Over time
-your sourdough starter will catch up. Similarly modern baking
+your sourdough starter will catch up. Similarly, modern baking
 yeast has been isolated like this from century old sourdough
 starters.
 
@@ -300,20 +300,20 @@ trying again.
 Another methodology used by some bakers is the so called \emph{float test}.
 The idea is to take a piece of your sourdough starter and place it
 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 of the glas. This test does not work with every flour.
+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
 don't use this test and can't recommend it.
 
-Once you see your starter is ready I would recommend to give 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.
 
-If your first bread failed chances are your fermentation hasn't
+If your first bread failed, chances are your fermentation hasn't
 worked as expected. In many cases the source is your sourdough starter. Maybe
-the balance of bacteria and yeast hasn't been optimal yet. In that case a good
+the balance of bacteria and yeast isn't optimal yet. In that case a good
 solution is to keep feeding your starter once per day. With each feeding your
 starter becomes better at fermenting flour. The microbes will adapt more and
 more to the environment. Please also consider reading the stiff sourdough starter
@@ -331,20 +331,20 @@ yeast part of your sourdough and balance the fermentation.
 You have made your sourdough starter and your first bread. How do you perform
 maintenance for your starter? There are countless of different maintenance
 methods out there. Some people go completely crazy about their starter and
-perform daily feedings of the starter. The key to understanding how properly
+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
 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
 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
-block external pathogens and other microbes. That is the reason why when
-buying a sourdough starter you will preserve the original microbes. They are
+block external pathogens and other microbes. That is the reason why, when
+buying a sourdough starter, you will preserve the original microbes. They are
 likely not going to change in your starter. They are outcompeting other
 microbes when it comes to fermenting flour. Normally everything in nature
 starts to decompose after a while. However the microbes of your starter have
@@ -358,8 +358,8 @@ food available it will outcompete other microbes. When the starter runs out of
 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 still active
-spores \cite{old+spores}. While being spores
+Scientists have claimed they found 250 million year old spores that are still 
+active \cite{old+spores}. While being spores
 they are however more vulnerable to external pathogens such as mold.
 Everything in nature is at some point decomposed and broken down by other
 microorganisms. Under ideal conditions though the spores can survive for a
@@ -375,12 +375,12 @@ bacteria changes in your starter. The bacteria is more adapt to living
 in the acidic environment. This is a problem when you make another dough.
 You want to have the proper balance of fluffiness and sour notes.
 When a starter has hibernated for a long period
-of time chances are that you do not have a desirable balance of microbes.
+of time, chances are that you do not have a desirable balance of microbes.
 Furthermore depending on the time your starter hibernated you might only have
 sporulated microbes left. So a couple of feedings will help to get your
 sourdough starter into the right shape again.
 
-The following are a couple of scenarios that help you to conduct proper
+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:}
@@ -407,8 +407,8 @@ 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.
 
 The colder it is the longer you preserve a good balance of yeast and
-bacteria. Generally the warmer it is the faster the fermentation process is.
-The colder the slower the whole process becomes.
+bacteria. Generally, the warmer it is the faster the fermentation process is, 
+and the colder it is the slower the whole process becomes.
 Below 4°C the starter fermentation almost completely stops. The
 fermentation speed at low temperatures depends on the
 strains of wild yeast and bacteria
@@ -422,9 +422,9 @@ humidity the spores can resist other pathogens very well. A dried starter can
 be good for years.
 
 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 the is no
+much as possible. Add more flour continuously until you notice that there is no
 moisture left. Place the flour starter at a dry place in your house. Let it
-dry even more. If you have a dehumidifier you can use this to speed up the
+dry 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
 day return your starter. 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
@@ -442,6 +442,6 @@ that survive this shock become dominant subsequently.
 So in conclusion the maintenance mode you choose depends on when you want to bake next.
 The goal of each new feeding is to make sure your starter
 has a desired balance of yeast and bacteria when making a dough. There is no need to provide your
-starter with daily feedings, unless it is not mature yet. In that case each
+starter with daily feedings, unless it is not mature yet. In that case, each
 subsequent feeding will help to to make your starter more adapt at fermenting
 flour.