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

book/troubleshooting/misc.tex

@@ -1,28 +1,28 @@
 \section{Baking in the tropics}
 
-Depending on the temperature your fermentation speed adapts.
-In a warmer environment everything is faster. In a colder
-environment everything is slower.
+Depending on the temperature, your fermentation speed adapts.
+In a warmer environment, everything is faster. In a colder
+environment, everything is slower.
 
 This includes the speed at which your sourdough ferments
 the dough but also the speed of enzymatic reactions. The
 amylase and protease enzymes work faster, making more
 sugars available and degrading the gluten proteins.
 
-At around 22°C in my kitchen my bulk fermentation is ready
+At around 22°C (72°F) in my kitchen my bulk fermentation is ready
 after around 10 hours. I am using around 20 percent of sourdough
-starter based on the flour. In summer times the temperatures
-in my kitchen sometimes increase to 25°C. In that case
+starter based on the flour. In summertime the temperatures
+in my kitchen sometimes increase to 25°C (77°F). In that case
 I am reducing the sourdough starter to around 10 percent.
-If I wouldn't do that my fermentation would be done after
+If I didn't do that, my fermentation would be done after
 around 4-7 hours. The problem is that the dough is quite
 unstable when fermenting at this high speed. This means
-that you are easily running into issues of overfermentation.
+that you are easily running into issues of over-fermentation.
 Finding the perfect sweet spot between fermenting enough
 and not too much is becoming much harder. Normally you might
 have a time window of 1 hour. But at the rapid speed it
 might be reduced to a time window of 20 minutes. Now at
-30°C ambient temperature things are way faster. Your bulk
+30°C (86°F), ambient temperature things are much faster. Your bulk
 fermentation might be complete in 2-4 hours when using
 10-20 percent starter. Proofing your dough in the fridge
 becomes almost impossible. As your dough cools down in the
@@ -40,12 +40,12 @@ process significantly and provides you a bigger window
 of time. Try to aim for an overall bulk fermentation of at
 least 8-10 hours. Reduce the amount of starter to get there.
 
-When making a dough try to use the same water temperature
+When making dough, try to use the same water temperature
 as your ambient temperature. Assuming that the temperature
 will climb to 30°C, try to start your dough directly
 with 30°C water. This means that you can carefully rely on
-a small fermentation probe that visualizes your fermentation
-progress. The probe only works reliably if your dough temperature
+a small fermentation sample that visualizes your fermentation
+progress. The sample only works reliably if your dough temperature
 is equal to your ambient temperature. Else the sample heats
 up or cools down faster. So tread carefully when using
 the sample in this case. It's always better to stop
@@ -59,24 +59,24 @@ lactic and acetic acid bacteria. In this case measure
 the pH repeatedly and figure out a value that works
 for your sourdough. In my case I tend to end bulk
 fermentation at a pH of around 4.1. Please don't just
-follow my pH value, it's very individual. Keep measuring
+follow my pH value; it's very individual. Keep measuring
 with different doughs to find out a value that works for you.
 
 \section{My bread stays flat}
 
 A flat bread is in most cases related to your gluten
-network breaking down fully. This is not bad, this
-means you are eating a fully fermented food. However
-from a taste and consistency perspective it might be
+network breaking down fully. This is not bad; this
+means you are eating a fully fermented food. However,
+from a taste and consistency perspective, it might be
 that your bread tastes too sour, or is not fluffy anymore.
 Please also note that you can only make bread with
 great oven spring when making wheat based doughs. When
 starting with this hobby I always wondered why my rye
-breads would turn out so flat. Rye has gluten yes, but
+breads would turn out so flat. Yes, rye has gluten, but
 small particles called {\it hemicelluloses} (arabinoxylan and beta-glucan) \cite{rye-defects}.
 prevent the dough from developing a gluten network like you can
-do with wheat. Your efforts are in vain, your dough will
-stay flat. Only spelt and wheat based doughs have the capability
+do with wheat. Your efforts are in vain, and your dough will
+stay flat. Only spelt- and wheat-based doughs have the capability
 to retain the \ch{CO2} created by the fermentation.
 
 In most cases something is probably off with your
@@ -93,18 +93,18 @@ Even better could be the use of a stiff sourdough
 starter. The stiff sourdough starter boosts
 the yeast part of your starter. This allows you
 to have less bacterial fermentation, resulting
-in a stronger gluten network towards the end
+in a stronger gluten network toward the end
 of the fermentation \cite{stiff+starter}. Please
 also refer to the section ~\ref{sec:overfermented-dough} where
-I explained more about overfermented doughs. You can also
+I explained more about over-fermented doughs. You can also
 refer to section ~\ref{section:stiff-starter} with more details on
 making a stiff sourdough starter.
 
-Furthermore a stronger flour containing more gluten
+Furthermore, a stronger flour containing more gluten
 will help you to push the fermentation further. This
 is because your flour contains more gluten and will
-take longer to be broken down by your bacteria. Ultimately
-if fermented for too long your dough is also going
+take longer to be broken down by your bacteria. Ultimately,
+if fermented for too long, your dough is also going
 to be broken down and will become sticky and flat.
 
 To debug whether the excess bacterial fermentation is the issue,
@@ -116,30 +116,30 @@ the smell of the dough. It shouldn't be too pungent.
 
 \section{I want more tang in my bread}
 
-To achieve more tang in your sourdough bread you have
+To achieve more tang in your sourdough bread, you have
 to ferment your dough for a longer period of time.
 Over time the bacteria will metabolize most of the
 ethanol created by the yeast in your dough. The bacteria
 mostly produces lactic and acetic acid. Lactic acid
-is chemically more sour than acetic acid but sometimes
-not achieved as sour. In most cases a longer fermentation
+is chemically more acidic than acetic acid but sometimes
+not perceived as sour. In most cases a longer fermentation
 is what you want. You will either need to utilize a loaf
 pan to make your dough or use a flour that can withstand
 a long fermentation period. A flour like this is typically
 called a {\it strong flour}. Stronger flours tend
 to be from wheat varieties that have be grown in more
-sunny conditions. Because of that stronger flours tend
-to be more expensive. For freestanding loaves I recommend
-to use a flour that contains at least 12 percent protein.
-Generally the more protein the longer you can ferment your dough.
+sunny conditions. Because of that, stronger flours tend
+to be more expensive. For freestanding loaves, I recommend
+using a flour that contains at least 12 percent protein.
+Generally, the more protein, the longer you can ferment your dough.
 
 Another option to achieve a more sour flavor could be to
 use a starter that produces more acetic acid. Based on my own
 experience, most of my pure rye starters produced stronger acetic
-notes. Chemically the acetic acid isn't as sour, but when tasting
+notes. Chemically, the acetic acid isn't as sour, but when tasting
 it will seem more sour. Make sure to use a starter that is at
 a hydration of around 100 percent. Acetic acid production
-requires oxygen. A too liquid starter tends to favor lactic
+requires oxygen. A too-liquid starter tends to favor lactic
 acid production because the flour is submerged in water, no
 oxygen can reach the fermentation after a while.
 
@@ -149,29 +149,29 @@ oxygen can reach the fermentation after a while.
   \label{fig:parbaked-bread}
 \end{figure}
 
-Another more easier option could be to bake your sourdough
+Another easier option could be to bake your sourdough
 twice. I have observed this when shipping bread for my micro
 bakery. The idea was to bake my bread for around 30 minutes
 until it's sterilized, let it cool down and then ship it
-to customers. Once you receive it you just bake it again
+to customers. Once you receive it, you just bake it again
 for another 20-30 minutes to achieve the desired crust and
 then you can eat it. Some of the customers reported a very sour
-tasting bread. After investigating a bit more it became
+tasting bread. After investigating a bit more, it became
 crystal clear. By baking the bread twice you don't boil
 as much of the acid during the baking process. Water
-evaporates at around 100°C while acetic acid boils at
-118°C and lactic acid at 122°c. After baking for 30 minutes
-at around 230°C some of the water has started to evaporate,
-but not all the acid yet. If you were to continue to bake more
+evaporates at around 100°C (212°F) while acetic acid boils at
+118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30 minutes
+at around 230°C (446°F) some of the water has started to evaporate,
+but not all the acid yet. If you were to continue to bake, more
 and more of the acid would start to evaporate. Now if you were
 to stop baking after 30 minutes, you would typically have reached
-a core temperature of around 95°C. Your dough would need
+a core temperature of around 95°C (203°F). Your dough would need
 to be cooled down again to room temperature. The crust would
-still be quite pale. Then A couple of hours later you start
+still be quite pale. Then a couple of hours later, you start
 to bake your dough again. Your crust would become nice and
 dark featuring delicious aroma. The aroma is coming from the
-maillard reaction. However the core of your dough still won't
-exceed the 118°C required to boil the acid. Overall your
+Maillard reaction. However, the core of your dough still won't
+exceed the 118°C required to boil the acid. Overall, your
 bread will be more sour. The enhanced acidity also helps
 to prevent pathogens from entering your bread. The bread
 will be good for a longer period of time. That's why
@@ -186,38 +186,38 @@ is personal preference. To achieve a less sour bread
 you need to ferment for a shorter period of time.
 The yeast produces \ch{CO2} and ethanol. Both yeast and
 bacteria consume the sugars released by the amylase enzyme
-in your dough. When the sugar is rare bacteria starts to
+in your dough. When the sugar is depleted, bacteria starts to
 consume the leftover ethanol by the yeast. Over time more
-and more acidity is created making a more sour dough.
+and more acidity is created, making a more sour loaf.
 
 Another angle at this would be to change the yeast/bacteria
 ratio of your sourdough. You can start the fermentation with
-more yeast and less bacteria. This way for the same given
-volume increase of your dough you will have less acidity.
+more yeast and less bacteria. This way, for the same given
+volume increase of your dough, you will have less acidity.
 A really good trick is to make sure that you feed your starter
 once per day at room temperature. This way you shift
 the tides of your starter towards a better yeast fermentation \cite*{more+active+starter}.
 
-To shift the tides even further a real game changer
+To shift the tides even further, a real game changer
 to me has been to create a stiff sourdough starter. The
 stiff sourdough starter is at a hydration of around 50 percent.
 By doing so your sourdough starter will favor yeast
 activity a lot more. Your doughs will be more fluffy and will
 not as sour for a given volume increase. I tested this
-by putting condoms over different glas jars. I used
+by putting condoms over different glass jars. I used
 the same amount of flour for each of the samples.
 I tested a regular starter, a liquid starter and a stiff
 starter. The stiff starter by far created the most \ch{CO2}
 compared to the other starters. The balloons were inflated
 the most. \cite{stiff+starter}
 
-Another non conventional approach could be to add baking
+Another unconventional approach could be to add baking
 powder to your dough. The baking powder neutralizes the
 lactic acid and will make a much milder dough.\cite{baking+powder+reduce-acidity}
 
 \section{Fixing a moldy sourdough starter}
 
-First of all - making a moldy sourdough starter is very difficult.
+First of all, making a moldy sourdough starter is very difficult.
 It's an indicator that something might be completely off in your starter.
 Normally the symbiosis of yeast and bacteria does not allow external
 pathogens such as mold to enter your sourdough starter.
@@ -229,34 +229,34 @@ is essentially pickled bread.
 
 I have seen this happening especially when the sourdough
 starter is relatively young. Each flour naturally contains
-mold spores. When beginning a sourdough starter all
+mold spores. When beginning a sourdough starter, all
 the microorganisms start to compete by metabolizing the
-flour. Mold can sometimes win the race and out compete
+flour. Mold can sometimes win the race and outcompete
 the natural wild yeast and bacteria. In that case simply
 try cultivating your sourdough starter again. If it molds
-again it might be a very moldy batch of flour. Try a different
+again, it might be a very moldy batch of flour. Try a different
 flour to begin your sourdough starter with.
 
 Mature sourdough starters should not mold unless the conditions
 of the starter change. I have seen mold appearing when the starter is stored
-in the fridge and the surface dried out. Also sometimes on the
-edges of your starter's container. Typically in areas where no active
+in the fridge and the surface dried out. It also sometimes forms on the
+edges of your starter's container, typically in areas where no active
 starter microorganisms can reach. Simply try to extract an
 area of your starter that has no mold. Feed it again with flour and
-water. After a few feedings your starter should be back to normal.
-Take only a tiny bit of starter. 1-2 grams are enough. They already
+water. After a few feedings, your starter should be back to normal.
+Take only a tiny bit of starter: 1-2 grams are enough. They already
 contain millions of microorganisms.
 
 Mold favors aerobic conditions. This means that air is required in order
 for the mold fungus to grow. Another technique that has worked for me
 was to convert my sourdough starter into a liquid starter. This successfully
 shifted my starter from acetic acid production to lactic acid production.
-Acetic acid similarly to mold requires oxygen to be produced. After
-submerging the flour with water over the time the lactic acid bacteria
-out competed the acetic acid bacteria. This is a similar concept to pickled
-foods. By doing this you are essentially killing all alive mold fungi. You
+Acetic acid, similarly to mold, requires oxygen to be produced. After
+submerging the flour with water, over time the lactic acid bacteria
+outcompeted the acetic acid bacteria. This is a similar concept to pickled
+foods. By doing this you are essentially killing all live mold fungi. You
 might only have some spores left. With each feeding the spores will become
-less and less. Furthermore it seems that lactic acid bacteria produce
+fewer and fewer. Furthermore, it seems that lactic acid bacteria produce
 metabolites that inhibit mold growth. \cite{mold+lactic+acid+bacteria}
 
 \begin{figure}[!htb]
@@ -267,10 +267,10 @@ metabolites that inhibit mold growth. \cite{mold+lactic+acid+bacteria}
   \label{fig:fungi-lactic-acid-interactions}
 \end{figure}
 
-To pickle your starter simply take a bit of your existing starter (5 grams for
+To pickle your starter, simply take a bit of your existing starter (5 grams for
 instance). Then feed the mixture with 20g of flour and 100g of water. You have
 created a starter a hydration of around 500 percent. Shake the mixture vigorously.
-After a few hours you should start seeing most of the flower near the bottom
+After a few hours you should start seeing most of the flour near the bottom
 of your container. After a while most of the oxygen from the bottom mixture
 is depleted and anaerobic lactic acid bacteria will start to thrive. Take a
 note of the smell your sourdough starter. If it was previously acetic
@@ -282,51 +282,51 @@ to a hydration of 100 percent the mold should have been eliminated. Please note
 more tests should be conducted on this topic. It would be nice to really
 carefully analyze the microorganisms before the pickling and after.
 
-\section{My bread flattens out removing it from the banneton}
+\section{My bread flattens out when removing it from the banneton}
 
-After removing your dough from the banneton your dough will always
+After removing your dough from the banneton, your dough will always
 flatten out a bit. That's because over time your gluten network
 relaxes and can no longer hold the shape. However, during the course
-of baking your dough is going to increase in size and inflate again.
+of baking, your dough is going to increase in size and inflate again.
 
-If your dough however flattens out completely it's a sign that
+If your dough however flattens out completely, it's a sign that
 you have fermented your dough for too long. Please refer to ~\ref{sec:overfermented-dough}
-where I explain about overfermented doughs. Your bacteria
+where I explain about over-fermented doughs. Your bacteria
 has consumed most of your gluten network. That's why your
 dough fully collapses and stays flat during the bake. The
 \ch{CO2} and evaporating water will diffuse out of the dough.
 A related symptom is that your dough sticks to the banneton.
-When starting baking I combatted this with rice flour.
+When starting baking I combated this with rice flour.
 It works but might be a false friend. I gently rub my
 dough with a bit of non-rice flour before placing it in
-the banneton. Now then the dough starts to stick to the banneton
+the banneton. Now if the dough starts to stick to the banneton
 while I remove it I resort to a drastic measure. I immediately
 grease a loaf pan and directly place the dough inside. The loaf
 pan provides a barrier and the dough can't flatten out as much.
-The dough won't be as fluffy but super delicious if you love tangy bread.
+The dough won't be as fluffy but it will be super delicious if you love tangy bread.
 
-If you own a pH meter take a note of your dough's pH before baking.
+If you own a pH meter, take a note of your dough's pH before baking.
 This will allow you to better judge your dough throughout
 the fermentation process.
 
 \section{My bread flattens out during shaping}
 
 Similarly to a dough flattening out after removing it from the banneton,
-a flattened dough after shaping is also a possible sign of overfermentation.
+a flattened dough after shaping is also a possible sign of over-fermentation.
 
 When you try to shape the dough, can you easily tear pieces from the dough?
-If yes, you have definitely overfermented your dough. If not it might just
+If yes, you have definitely over-fermented your dough. If not, it might just
 be a sign that you have not created enough dough strength for your dough.
-A ciabatta for instance is a dough that tends to flatten out a bit after shaping.
+A ciabatta, for instance, is a dough that tends to flatten out a bit after shaping.
 
-If your dough is not possible to be shaped at all use a greased loaf pan
+If your dough is not able to be shaped at all, use a greased loaf pan
 to rescue your dough. You can also cut a piece of the dough and use it
 as the starter for your next dough. Your sourdough dough is essentially
 just a gigantic starter.
 
 \section{Liquid on top of my starter}
 
-Sometimes a liquid in many cases black liquid gathers on top
+Sometimes a liquid, in many cases black liquid, gathers on top
 of your sourdough starter. The liquid might have a pungent
 smell to it. Many people confuse this with mold. I have seen
 bakers recommending to discard the starter because of this liquid.
@@ -335,7 +335,7 @@ of no activity the heavier flour separates from the water. The flour
 will sit at the bottom of your jar and the liquid will stay on top.
 The liquid turns darker because some particles of the flour weigh
 less than the water and float on top. Furthermore dead microorganisms
-float in this liquid. This liquid is not a bad thing, it's actively
+float in this liquid. This liquid is not a bad thing; it's actively
 protecting your sourdough starter from aerobic mold entering through
 the top.
 
@@ -348,8 +348,8 @@ the top.
 
 Simply stir your sourdough starter to homogenize the hooch back
 into your starter. The hooch will disappear. Then use a little bit of
-your sourdough starter to setup the starter for your next bread.
-Once hooch appears your starter has likely fermented for a long
+your sourdough starter to set up the starter for your next bread.
+Once hooch appears, your starter has likely fermented for a long
 period of time. It might be very sour. This state of starter
 is excellent to make discard crackers or a discard bread. Don't throw
 anything away. Your hooch is a sign that you have a long fermented
@@ -362,7 +362,7 @@ Your sourdough starter has likely produced a lot of acetic acid.
 Acetic acid is essential when creating vinegar. Once no additional
 food is left some of your starter's bacteria will consume ethanol
 and convert it into acetic acid. Acetic acid has a very pungent smell.
-When tasting acetic acid the flavor of your bread is often perceived
+When tasting acetic acid, the flavor of your bread is often perceived
 as quite strong.
 
 \begin{figure}[!htb]
@@ -372,18 +372,18 @@ as quite strong.
   \label{fig:ethanol-oxidation}
 \end{figure}
 
-This is nothing bad. But in case you would like to change
-the flavor of your final bread consider converting
+This is nothing bad. But if you would like to change
+the flavor of your final bread, consider converting
 your sourdough starter into a liquid starter. This will
-help to prioritize lactic acid producing bacteria.
+help to prioritize lactic acid-producing bacteria.
 Your flavor will change to dairy compared to vinegary.
 You can't go back though. After the conversion your starter
 will never go back to acetic acid production because you have
 changed the tides towards primarily lactic acid fermentation.
 I like to have a separate rye starter. In my experiments
 rye starters tend to feature many acetic acid bacteria.
-This starter is excellent when you want to make a very hearty
-strong tasting bread. A pure rye bread tastes excellent when
+This starter is excellent when you want to make a very hearty,
+strong-tasting bread. A pure rye bread tastes excellent when
 made with such a starter. The flavor when taking a bite
 is incredible. It nicely plays with soups as well. Just take
 a bit of this bread and dip it in your soup.
@@ -400,33 +400,33 @@ by another process known as {\it caramelization}. Each
 color of crust offers the taster a different aroma.
 
 What happens quite often is that the crust becomes chewy after a day.
-Sometimes when baking in the tropics with high humidity the
+Sometimes when baking in the tropics with high humidity, the
 crust only stays in this stage for a few hours. Afterwards
-the crust becomes chewy. It's no longer as crisped compared
+the crust becomes chewy. It's no longer as crisp compared
 to the moment after baking. Your dough still contains moisture.
 This moisture will start to homogenize in the final bread and
 partially evaporate. The result is that your crust becomes chewy.
 
 Similarly when storing your bread in a container or in a plastic
-bag your crust is going to become chewy. I have no fix for this yet.
+bag, your crust is going to become chewy. I have no fix for this yet.
 I typically tend to store my breads in a plastic bag inside of my fridge.
 This allows the moisture to stay inside of bread. When taking a slice
 I always toast each slice. This way some of the crispness returns.
-If you know of a great way please reach out and I will update
+If you know of a great way, please reach out and I will update
 this book with your findings.
 
 \section{My dough completely tears after a long fermentation}
 
 Sometimes when touching your dough after a long fermentation
-it completely tears apart. This could be for 2 reasons. It might
+it completely tears apart. This could be for two reasons. It might
 be that the bacteria completely consumed the gluten of your flour.
-On the other hand over time your gluten network automatically
+On the other hand, over time your gluten network automatically
 degrades. This is the protease enzyme converting the gluten
 network into smaller amino acids the seedling can use as
 building blocks for its growth. This process starts to happen
-the moment you mix flour and water. The longer your dough sits
+the moment you mix flour and water. The longer your dough sits,
 the more gluten is broken down. As the gluten holds the
-wheat dough together your dough will ultimately tear.
+wheat dough together, your dough will ultimately tear.
 
 \begin{figure}[!htb]
   \includegraphics[width=1.0\textwidth]{tearing-dough}
@@ -445,33 +445,33 @@ will activate them again. In this case the dough did not ferment
 fast enough before the protease broke down the gluten. By activating
 your microbes they will start to reproduce and increase in quantity
 for as long as there is food available. But this process
-in my case was not fast enough. After around 24 hours the whole
+in my case was not fast enough. After around 24 hours, the whole
 dough just started to completely tear apart. The whole process was further
-accelerated by me using whole wheat flour. Whole wheat
+accelerated by my using whole wheat flour. Whole wheat
 contains more enzymes than white flour.
 
-To fix this try to make sure that your sourdough starter is lively
+To fix this, try to make sure that your sourdough starter is lively
 and active. Simply apply a couple of more feedings in advance before
 making your dough. This way your dough becomes ready to shape
 before it has completely broken down.
 
 \section{My sourdough starter is too sour}
 
-A too sour sourdough starter will cause problems during
+A too-sour sourdough starter will cause problems during
 the fermentation. Your fermentation will be more on the
 bacterial side, rather than the yeast side. This means
-you will likely create a more tangy dough which isn't
+you will likely create a more tangy loaf which isn't
 as fluffy as it could be. The goal is to reach the right
-balance: Fluffy consistency from the yeast and a great
-not too strong tang from the bacteria. This depends
+balance: Fluffy consistency from the yeast and a great,
+not-too-strong tang from the bacteria. This depends
 of course on what you are looking for in terms of taste
-in your bread. When making rye bread I prefer to be more
+in your bread. When making rye bread, I prefer to be more
 on the tangy side for instance. When the described balance
-is off. the first thing to check is your sourdough starter.
+is off, the first thing to check is your sourdough starter.
 
 Note the smell of your starter. Does it smell very sour?
 Taste a bit of your starter too. How sour does it taste?
-Over time every starter becomes more and more sour the longer
+Over time, every starter becomes more and more sour the longer
 you wait. But sometimes your starter becomes sour too fast.
 In this case apply daily feedings to your starter. Reduce
 the amount of old starter that you use to feed. A ratio
@@ -502,21 +502,20 @@ balanced fermentation in the main dough.
 The doubling in size metric should be
 taken with a grain of salt when judging
 your starter. Depending on the flour
-you use to feed the starter different levels
+you use to feed the starter, different levels
 of its rising can be expected.
 For instance, if you use rye flour then only
 very little gas from the
 fermentation can be retained inside the
 starter. In consequence, your
 sourdough starter will not rise as much. It
-could be in a healthy shape
-though. If you use wheat flour with less gluten
+could still be in healthy shape. If you use wheat flour with less gluten,
 the starter will not rise as
-much too. The reason is that you have a weaker
+much either. The reason is that you have a weaker
 gluten network resulting in
 more gas dispersing out of your dough.
 
-That being said it is recommended that you develop
+That being said, it is recommended that you develop
 your volume increase
 metric. Your starter will increase in size and then
 ultimately lose structure
@@ -527,20 +526,20 @@ you should use your starter. This could be a
 percent or 200 percent. It is always better to use
 the starter a little bit
 too early rather than too late. If you use the
-starter later reduce the
+starter later, reduce the
 quantity that you use. If the recipe calls for a 20
 percent starter quantity,
 use only 10
 percent starter in that case. Your starter will
 regrow in your main dough.
 
-On top of relying on the size increase start
+On top of relying on the size increase, start
 taking note of your starter's
 smell. Over time you will be able to judge its
 fermentation state based on the
-smell. The stronger the smell becomes the further
+smell. The stronger the smell becomes, the further
 your dough has fermented.
-This is a sign that you should use fewer starters
+This is a sign that you should use less starter
 when making the actual dough.
 
 Please refer to section \ref{section:readying-starter} "\nameref{section:readying-starter}"
@@ -561,7 +560,7 @@ of the autolysis while eliminating disadvantages
 such as having to knead the dough multiple times.
 
 The autolysis only makes sense when you might
-bake a fast fermenting yeast-based dough with a
+bake a fast-fermenting yeast-based dough with a
 high yeast inoculation rate. But even in that
 case you could just lower the amount of yeast
 to fermentolyse rather than autolyse.
@@ -593,7 +592,7 @@ ciabatta-style loaf.
 
 When converting your starter to a liquid starter you are
 permanently altering the microbiome of your starter.
-You can not go back once you eliminated acetic
+You cannot go back once you have eliminated acetic
 acid-producing bacteria. So it is recommended to keep
 a backup of your original starter.
 
@@ -601,7 +600,7 @@ A downside to the liquid starter is the overall
 enhanced bacterial activity. This means the baked bread
 will have more acidity (but milder). The dough will degrade
 faster during fermentation. For this reason, you
-will need to use strong high gluten flour when using
+will need to use strong high-gluten flour when using
 this type of starter.
 
 You can read more about the liquid starter
@@ -610,24 +609,24 @@ in section \ref{section:liquid-starter}
 \section{My new starter doesn't rise at all}
 
 Make sure that you use unchlorinated water.
-In many areas of the world tap water has
+In many areas of the world, tap water has
 chlorine added to kill microorganisms. If that's
-the case in your region bottled spring water will
+the case in your region, bottled spring water will
 help.
 
-Make sure to use whole flour (whole wheat, whole rye, etc.).
+Make sure to use whole grain flour (whole wheat, whole rye, etc.).
 These flours have more natural wild yeast and
 bacterial contamination. Making a starter
 from just white flour sometimes doesn't work.
 Try to use organic unbleached flour to make
 the starter. Industrial flour can sometimes
-be treated too much with fungicides.
+be treated with fungicides.
 
 \section{I made a starter, it rose on day 3 and now not anymore}
 
-This is normal. As your starter is maturing different
+This is normal. As your starter is maturing, different
 microorganisms are activated. Especially during
-the first days of the process bad microbes
+the first days of the process, bad microbes
 like mold can be activated. These cause your
 starter to rise a lot. With each subsequent
 starter-feeding, you select the microbes that are best
@@ -639,9 +638,9 @@ great discard bread out of it.
 
 So just keep going and don't give up. The first big
 rise is an indicator that you are doing everything
-right. Based on my experience it takes around 7
+right. Based on my experience, it takes around 7
 days to grow a starter. As you feed your starter
-more and more it will become even better at fermenting
+more and more, it will become even better at fermenting
 flour. The first bread might not go exactly as you
 planned, but you will get there eventually. Each
 feeding makes your starter stronger and stronger.
@@ -656,42 +655,42 @@ flour that you are using.
 
 \section{What's a good level of water (hydration) to make a dough?}
 
-Especially when starting to make bread use lower amounts of water. This will
+Especially when starting to make bread, use lower amounts of water. This will
 greatly simplify the whole process. I recommend using a level of around 60
 percent hydration. So for every 100 grams of flour use around 60 grams of water.
 This ballpark figure will work for most flours. With this hydration, you can
 make bread, buns, pizzas, and even baguettes out of the same dough.
 
-With the lower hydration dough handling becomes easier and you have more yeast
-fermentation, resulting in lower overfermentation risk.
+With the lower hydration, dough handling becomes easier and you have more yeast
+fermentation, resulting in lower over-fermentation risk.
 
 \section{What's the best stage to incorporate inclusions (seeds) into the dough?}
 
 You can include seeds directly at the start when mixing the dough. If you use
 whole seeds such as wheat or rye kernels, soak them in water overnight and
 then rinse them before adding them to the dough. This makes sure that they
-are not crunchy and soft enough when eating the bread. If you forgot to soak
+are not crunchy and are soft enough when eating the bread. If you forgot to soak
 them you can cook the seeds for 10 minutes in hot water. Rinse them with cold
 water before adding them to your dough.
 
-If you want to sweeten the dough your best option is to add sugar during the
+If you want to sweeten the dough, your best option is to add sugar during the
 shaping stage. Initial sugar is typically fermented and no residual sugar
 remains. Adjust your shaping technique a little bit and spread your sugar
-mixture over a flattened-out dough. You can then roll the dough together
+mixture over a flattened-out dough. You can then roll the dough together,
 incorporating layers of sugar.
 
-\section{My dough sample (aliquot) doesn't rise, what's wrong?}
+\section{My dough sample (aliquot) doesn't rise. What's wrong?}
 
-If you see that your dough rises in size but your aliquot doesn't chances
-are that both are fermenting at a different speed. This can often
+If you see that your dough rises in size but your aliquot doesn't, chances
+are that both are fermenting at different speeds. This can often
 happen when the temperature in your kitchen changes. The aliquot
 is more susceptible to temperature changes than the main dough.
-Because the sample is smaller in size it will heat up or cool down
+Because the sample is smaller in size, it will heat up or cool down
 faster.
 
 For this reason, you must use room-temperature water when
 making your dough. By having the same temperature in both the sample
-and your dough you make sure that both ferment at the same rate.
+and your dough, you make sure that both ferment at the same rate.
 
 If the temperature in your room changes significantly during the day, your
 best option is to use a see-through container. Mark the container to properly