Proofreading for rest of the book text. (#73)

book/bread-types/bread-types.tex

@@ -4,7 +4,7 @@ and their advantages and disadvantages.
 At the end of this chapter
 you can find a very simple flatbread recipe. This is probably
 the most accessible, least effort type of bread you can make.
-If you are a busy person and/or don't have an oven this might
+If you are a busy person and/or don't have an oven, this might
 be exactly the type of bread you should consider.
 
 \begin{figure}[!htb]
@@ -16,22 +16,22 @@ be exactly the type of bread you should consider.
 \section{Flatbread}
 
 Flatbread is probably the simplest sourdough bread to make.
-To make a flatbread no oven is required, all you need is a stove.
+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
   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
-a lot of the technique that is normally required. The flat
-bread can be made with all kinds of flour. 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
+a lot of the technique that is normally required. The flatbread
+can be made with all kinds of flour. 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
 will trap the gasses. During baking, these gasses will
 inflate the dough.
@@ -40,7 +40,7 @@ Another trick to improve the texture of the flatbread is to
 make a very wet dough. A lot of the water will evaporate
 during the baking process and thus make the bread fluffier.
 
-If your water content is very high it will produce a
+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}"
@@ -55,7 +55,7 @@ an oven.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
-  \caption{A free standing bread and a wheat loaf pan bread. Both of them
+  \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}
   \label{fig:free-standing-loaf-pan}
 \end{figure}
@@ -73,10 +73,10 @@ To make a great loaf pan bread with little work:
 
 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 not yet. The best way is to use a thermometer
+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),
-which is a little less than my free standing 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
@@ -87,8 +87,8 @@ 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
-resembling a default sourdough starter. Just like with flatbread
-the high humidity helps to make a more airy fluffy crumb. At
+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
 type of bread made with rye is my family's favorite style of bread.
 The hearty rye flavor paired with the sticky consistency really
@@ -100,44 +100,44 @@ dough ferments and allow for more gas to be trapped in the dough.
 
 A common problem you will face when making a loaf pan bread is
 the dough sticking to the pan. Use a generous amount of oil to grease
-your pan. A non-stick vegetable oil spray can do wonders.
+your pan. A nonstick vegetable oil spray can do wonders.
 Don't clean your loaf pans with soap. Just use a kitchen towel
-to clean them. With each bake a better patina forms making your
+to clean them. With each bake a better patina forms, making your
 pan more and more stick resistant.
 
 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
+into your daily routine. Furthermore, loaf pans use the space
 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
-free standing loaves.
+freestanding loaves.
 
 \section{Free standing bread}
 
-A free standing loaf is baked entirely without supporting
-baking vessels in your oven. To make a free standing loaf more steps
+A freestanding loaf is baked entirely without supporting
+baking vessels in your oven. To make a freestanding loaf more steps
 and tools are required.
 
 \begin{figure}[!htb]
   \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
   \centering
-  \caption{A free standing 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 "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
 that you mix enough to develop a gluten network.
 You allow the dough to reach
-a certain size increase during the fermentation. Afterwards you divide and preshape
+a certain size increase during the fermentation. Afterwards you divide and pre-shape
 the dough into the desired visual shape that you like.
 Each shape requires a different technique. Sometimes achieving
-exactly the right shape can be challenging. Making a baguette
-for instance requires you to perform more steps. Mastering this
+exactly the right shape can be challenging. Making a baguette,
+for instance, requires you to perform more steps. Mastering this
 technique takes several attempts.
 
-Once the dough is shaped it is proofed again for a certain
+Once the dough is shaped, it is proofed again for a certain
 period of time. Once the dough is ready, a sharp tool such
 as a razor blade is used to make an incision into the dough.
 This helps control how the dough opens up during the baking process.
@@ -155,33 +155,33 @@ for this type of bread in the "\nameref{chapter:wheat-sourdough}" chapter.
 
 If you are just getting started, making a flatbread is the
 easiest way to start making great bread at home. With just a
-few steps you can stop buying bread forever. This works with
-any flour, including gluten free options.
+few steps, you can stop buying bread forever. This works with
+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
+  \caption{The process of making a flatbread is very simple, requiring very little effort. This
   type of bread is especially handy for busy bakers.}
   \label{fig:flat-bread-process}
 \end{figure}
 
-This is my goto 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
-between two options. 1) A flatbread similar to a roti or naan bread
+between two options: 1) A flatbread similar to a roti or naan bread
 or 2) sourdough pancakes.
 
 \begin{figure}[!htb]
   \includegraphics{tables/table-flat-bread-pancake-recipe.pdf}
-  \caption{\label{tab:flat-bread-ingredients}flatbreads or pancakes recipe for 1 person. Multiply the ingredients
+  \caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients
   to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how
   to understand and use the percentages properly.}
 \end{figure}
 
 To get started prepare your sourdough starter. If it has not been used for a very
-long time consider giving it another feed. To do so simply take 1g of your
+long time, consider giving it another feed. To do so simply take 1 g of your
 existing sourdough starter and feed it with 5 grams of flour and 5 grams of water.
-If you do this in the morning your sourdough starter will be ready in the evening. The
-warmer it is the sooner it will be ready. If it is very cold where you live, consider
+If you do this in the morning, your sourdough starter will be ready in the evening. The
+warmer it is, the sooner it will be ready. If it is very cold where you live, consider
 using warm water.
 
 \begin{figure}[htb!]
@@ -189,23 +189,23 @@ using warm water.
   \centering
   \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
+  to mix. As wheat contains more gluten, the dough puffs up during
   the baking process}
 \end{figure}
 
-This way you should have around 11g of sourdough ready in the evening. You will have
-the perfect quantity to make a dough for a single person. In case you want to make more
+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}.
 
 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
-you use more sourdough starter it will be ready faster. If you use less it will take
+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
-your dough too soon the flavour might not be as good. If you use it later
-your dough might be a little sourer. The best option is to experiment
+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.
 
-After mixing the ingredients together cover the container in which
+After mixing the ingredients together, cover the container in which
 you made the dough. This prevents the dough from drying out and makes
 sure no fruit flies get access. A transparent container will be helpful
 when getting started. You can observe the dough more easily and see when
@@ -214,7 +214,7 @@ 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 "injera" made using teff flour.
   The image has been provided by Charliefleurene via Wikipedia}
 \end{figure}
 
@@ -224,7 +224,7 @@ Also look out for bubbles on the sides of your container.
 When using the pancake recipe, look out for bubbles on the surface of your dough.
 In both cases use your nose to check the scent of your dough. Depending
 on your sourdough starter's microbiome your dough will have
-dairy, fruity alcoholic notes or vinegary acetic notes. Relying
+dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying
 on the smell of your dough is best way to judge whether your
 dough is ready or not. Timings are not reliable as they
 depend on your starter and the temperature. If your dough
@@ -235,7 +235,7 @@ might also work at lower temperatures. You might have cultivated microbes that w
 low temperatures. Nevertheless, fermentation
 is always slower the colder it gets. A fridge really helps to preserve the state
 of your dough.}
-and your dough will last for several days. The longer you wait the more sour the
+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,
@@ -259,7 +259,7 @@ 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
 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.
+The dough is probably going to be ready 24 hours later, depending on the temperature.
 
 If you want to make sweet pancakes, add some sugar and optional eggs to your dough
 now. A good quantity of eggs is around 1 egg per 100 grams of flour.
@@ -267,17 +267,17 @@ Stir your dough a little bit and it will be ready to be used. You'll
 have delicious sweet savory pancakes, the perfect combination. By
 adding the sugar now, you make sure that the microbes don't have
 enough time to fully ferment it. If you had added the sugar
-earlier no sweet flavour would be left 12 hours later.
+earlier, no sweet flavor would be left 12 hours later.
 
 To bake your dough heat your stove to medium temperature. Add a little bit of
 oil to the pan. This helps with heat distribution and ensures even cooking.
 With a spatula or a spoon place your dough in the pan. If your dough
-was sitting in the fridge bake it directly. There is no need to wait for your
-dough to come to room temperature. If you have a lid
+was sitting in the fridge, bake it directly. There is no need to wait for your
+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 1cm thick. When using the pancake
-option opt for around 0.1-0.5cm depending on what you like.
+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.
 
 \begin{figure}[htb!]
   \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
@@ -290,14 +290,14 @@ option opt for around 0.1-0.5cm depending on what you like.
 
 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 breads to become a bit charred.  The longer you
-bake your breads 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
+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
 in a kitchen towel. This way more of the evaporating humidity
-stays inside of your breads. This makes sure your flatbreads stay
+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
 used when making corn tortillas.