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

book/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -10,19 +10,19 @@ In this chapter you will learn how to make a basic sourdough bread
 using non-wheat flour. This includes all flour except spelt.
 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
+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}.
 
-For these flours including rye, emmer, and einkorn no gluten
+For these flours including rye, emmer, and einkorn, no gluten
 development has to be done. This means there is no kneading,
-no overfermentation, and no issues with making flat bread.
+no over-fermentation, and no issues with making flat bread.
 The whole process
 is a lot easier. You mix the ingredients and
 wait for a certain period until the dough has
 reached the level of acidity that you like. Afterward, you
 shape the dough or pour it into a loaf pan. After a short proofing
-period the bread can be baked. Due to the lack
+period, the bread can be baked. Due to the lack
 of gluten development, the final bread will feature a denser
 crumb compared to wheat.
 
@@ -39,20 +39,20 @@ be replaced with einkorn or emmer based on your preference.
 
 The following recipe will make you 2 loaves:
 \begin{itemize}
-  \item 1000g of whole rye flour
-  \item 800g of room temperature water (80 percent)
-  \item 200g of sourdough starter (20 percent)
-  \item 20g of salt (2 percent)
+  \item 1000 g of whole rye flour
+  \item 800 g of room temperature water (80 percent)
+  \item 200 g of sourdough starter (20 percent)
+  \item 20 g of salt (2 percent)
 \end{itemize}
 
-The sourdough starter can be in an active or inactive stay. It could have
+The sourdough starter can be in an active or inactive state. It could have
 stayed at room temperature for a week with no feedings and it would
 have been okay. It can come right out of the fridge and still it would
 be no problem. The dough is very forgiving.
 
 If you follow the suggested dough from the recipe you are making a relatively
 wet rye dough. It's so wet that it can only be made using a loaf pan. In case
-you want to make free-standing rye bread consider reducing the hydration
+you want to make freestanding rye bread, consider reducing the hydration
 to around 60 percent.
 
 \begin{figure}[!htb]
@@ -65,13 +65,13 @@ to around 60 percent.
 Mix together all the ingredients with your hands. You can also
 opt for a spatula to simplify things. Rye flour itself is very
 sticky and unpleasant to mix by hand. The dough will stick
-a lot to your hand. If you use a stiff starter it can be
-easier to dissolve it in the dough's water. Once dissolved
+a lot to your hands. If you use a stiff starter, it can be
+easier to dissolve it in the dough's water. Once dissolved,
 add the other ingredients.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sticky-hands}
-  \caption{Rye flour has a sugar molecule known as pentosans. These pentosans prevent
+  \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.}
   \label{fig:non-wheat-sticky-hands}
@@ -79,37 +79,37 @@ add the other ingredients.
 
 The goal of the mixing process is to homogenize the dough. There
 is no need to develop any dough strength. Once you see that
-your sourdough starter has been properly incorporated your
+your sourdough starter has been properly incorporated, your
 dough is ready to begin bulk fermentation.
 
 You can bulk ferment the dough for a few hours up to
-weeks. By extending the bulk fermentation time you increase
+weeks. By extending the bulk fermentation time, you increase
 the acidity the final loaf is going to feature. After around
-48 hours the acidity will no longer increase. This is because
+48 hours, the acidity will no longer increase. This is because
 most of the nutrients have been eaten by your microorganisms.
-You could let your dough sit for longer but it wouldn't alter the
+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
-50 percent in size. If you are daring you can taste the dough
+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 acidity will evaporate
 during the baking process. So the final loaf will not be
 as sour as the dough you are tasting.
 
-Once you are happy with the acidification level proceed, divide
-and shape your dough. Shaping might not be possible if you opt
-for the wetter dough. In case you made a drier dough use as much
+Once you are happy with the acidification level, proceed to dividing
+and shaping your dough. Shaping might not be possible if you opt
+for the wetter dough. If you made a drier dough, use as much
 flour as needed to dry the dough a little bit and form a dough ball.
-There is no folding the dough. All you do is tucking it together
+There is no folding the dough. All you do is tuck it together
 as much as is needed to apply the shape of your banneton.
-For the wetter dough use a spatula and pour as much dough as
+For the wetter dough, use a spatula and pour as much dough as
 needed into your greased loaf pan.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{crumb}
   \caption{The crumb structure of rye bread. By making a wetter
-  dough more water evaporates during the baking and thus the
+  dough, more water evaporates during the baking and thus the
   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
@@ -132,21 +132,21 @@ 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
+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
-\ref{chapter:baking} for more details. One challenging aspect
+\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 reached 92°C (197°F). I recommend
-removing the bread from the loaf pan once you reached the desired
+ready once the internal temperature reaches 92°C (197°F). I recommend
+removing the bread from the loaf pan once you reach 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
 loaf. You can bake as long as you like until you have achieved
-your crust color of choice. The darker the more crunchy
+your crust color of choice. The darker, the more crunchy
 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.
+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
 almost daily basis. The effort required to make bread like