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

book/baking/baking.tex

@@ -8,15 +8,15 @@ dough has gone through the bulk fermentation and proofing stage.
   \label{fig:baking-process}
 \end{figure}
 
-Some other breads like flat breads
+Some other breads like flatbreads
-could also be baked on the stove. This chapter is focusing on the
+could also be baked on the stove. This chapter focuses on the
-home oven though.
+home oven.
 
-As the dough heats up the water and acids
+As the dough heats up, the water and acids
 in your dough start to evaporate. When baking
-a gluten based dough the bubbles in your dough start to expand.
+a gluten based dough, the bubbles in your dough start to expand.
 Your dough starts to vertically rise. This is called oven spring.
-Your bread starts to build a crust of gel like consistency. The crust is still
+Your bread starts to build a crust of gel-like consistency. The crust is still
 extensible and can be stretched.
 
 \begin{table}[htp!]
@@ -26,8 +26,8 @@ extensible and can be stretched.
 
 At around 60°C (140°F) the microbes in your dough start to die.
 There are rumors that until this happens the microbes produce
-a lot of \ch{CO2}, resulting in the dough's expansion. This temperature
+a lot of \ch{CO2}, resulting in the dough's expansion. However, this temperature
-is however reached quickly. Furthermore stress makes the microbes
+is reached quickly. Furthermore, stress makes the microbes
 enter sporulation mode in order to focus on spreading genetics.
 More research should be done here to validate or invalidate this
 claim.
@@ -37,8 +37,8 @@ holds together nicely and is still extensible. This gel is essential
 for oven spring as it retains the gas of your dough very well.
 
 At around 100°C (212°F) the water starts to evaporate out of your
-dough. If this wasn't the case your dough would taste soggy and
+dough. If this weren't the case, your dough would taste soggy and
-doughy. The higher hydration your dough has the more water your bread
+doughy. The higher hydration your dough has, the more water your bread
 still contains after the bake. The crumb is going to taste a bit
 more moist. The consistency will be different.
 
@@ -49,20 +49,20 @@ 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
+bake will 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
+They will be more concentrated. In absolute units, though, they
-will become less and less. The longer you bake the less sour
+will become less and less. The longer you bake, the less sour
 your bread is going to be. So by baking you can
 influence which sourness level you would like to achieve.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
   \caption{This chart shows how surface temperatures change using
-  different steaming methods. In this case I used a dutch oven and an apple as
+  different steaming methods. In this case I used a Dutch oven and an apple as
   dough replacement. All the apples were coming from the fridge. The temperature
   was measured using a barbecue thermometer.
-  The more steam the faster the surface temperature increases.}
+  The more steam, the faster the surface temperature increases.}
 \end{figure}
 
 It would be a very interesting experiment to bake a bread at different exact
@@ -71,11 +71,11 @@ full acidity? What if you were to just completely get rid of the acetic
 acid? How would the taste change?
 
 As the temperature increases
-the crust thickens. The maillard reaction kicks in further deforming
+the crust thickens. The Maillard reaction kicks, in further deforming
 proteins and starches. The outside of your dough starts to become
 browner and crisper. This process begins at around 140°C (284°F)
 
-Once the temperature increases even more to around 170°C (338°F)
+Once the temperature increases even more to around 170°C (338°F),
 the caramelization process begins. The remaining sugars the microbes
 did not convert yet start to brown and darken. You can keep baking
 for as long as you like to achieve the crust color that you like.
@@ -85,24 +85,24 @@ It's better to build less crust than too much. You can always just
 heat your bread in the oven one more time to continue building a
 darker crust.}
 
-The best option to know that your dough is done is to take
+The best method to know that your dough is done is to take
 the temperature of your dough. You can use a barbecue thermometer
-to measure it. Once the core temperature is at around 92°C (197°F)
+to measure it. Once the core temperature is at around 92°C (197°F),
 you can stop the baking process. This is typically not done though
 as the crust hasn't been built yet.\footnote{The thermometer is
 especially important when using a large loaf pan. It is sometimes
 very hard to judge from the outside if the dough is done. I failed
 many times and ended up having a semi baked dough.}
 
-Once your dough has finished baking it is ready to eat. Your
+Once your dough has finished baking, it is ready to eat. Your
 dough has turned into a bread. At this
-point your bread is sterile as the temperature was too hot for
+point, your bread is sterile as the temperature was too hot for
 for the microorganisms to survive.
 
 \section{The role of steam}
 
 Steam is essential when baking as it helps to counter premature
-crust building. During the first stage of the bake the dough
+crust building. During the first stage of the bake, the dough
 increases in size. The water in your dough evaporates and pushes
 the whole dough upwards. 
 
@@ -112,14 +112,14 @@ the whole dough upwards.
   inverted tray method}
 \end{figure}
 
-Normally under high heat a crust would form. Just like
+Normally, under high heat a crust would form. Just like
 if you were to bake vegetables in your home oven. At some point
 they become darker and crisper. This is the same thing that
 happens with your dough. You want to delay this process
 as long as possible until your dough no longer expands.
 Expansion stops when most of the microbes have died and
 the evaporating water no longer stays inside the alveoli.
-The stronger the gluten network the more gas can be retained
+The stronger the gluten network, the more gas can be retained
 during the baking process. This gluten network at some point
 loses its ability to contain gas as the temperature heats
 up. The dough stops increasing in size. The steam plays
@@ -127,8 +127,8 @@ an important role as it condenses and evaporates on top
 of your dough. The surface temperature is rapidly increasing
 to around 75°C (160°F). At this temperature the gel starts
 to build. This gel is still extensible and allows expansion.
-Without the steam the dough would never enter the gel stage,
+Without the steam, the dough would never enter the gel stage,
-but instead directly go to the maillard reaction zone. You
+but instead directly go to the Maillard reaction zone. You
 want your dough to stay in this gel stage as long as possible
 to achieve maximum expansion.\footnote{You can remove your
 dough from the oven after 5 minutes to see the gel. You will notice
@@ -137,10 +137,10 @@ that it holds the dough's structure. It has a very interesting consistency.}
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
   \caption{The second stage of the bake is done without steam to build
-  a thicker darker crust}
+  a thicker, darker crust}
 \end{figure}
 
-When not steaming enough you will notice that the scoring
+When not steaming enough, you will notice that the scoring
 incisions do not properly open up during the bake. They stay
 closed as the dough is unable to push through the crust.
 
@@ -151,11 +151,11 @@ of air converge into larger pockets as the pressure increases.
 This can also happen when you are baking at too high a temperature.
 
 The more you steam, the softer your dough's crust is. You will never
-enter the maillard and caramelization stage. This
+enter the Maillard and caramelization stage. This
 is the reason why the source of steam is removed
 for the second stage of the bake. No more expansion can
 happen and you can focus on building a crust. If you
-would like a soft crust you can steam your dough all the
+would like a soft crust, you can steam your dough all the
 way.
 
 \begin{figure}[!htb]
@@ -169,39 +169,39 @@ way.
 
 Dutch ovens are an ideal way to bake with a lot of
 steam. They are not fully sealed. Regardless though,
-as water evaporates from your dough it will create a steamy
+as water evaporates from your dough, it will create a steamy
 environment allowing your dough to rise. It really
 makes baking in a home oven very easy.
 
-When using a dutch oven make sure to preheat it properly,
+When using a Dutch oven, make sure to preheat it properly,
 this way your dough will not stick to it. You can also
 use additional semolina flour or parchment paper. Another
 good trick is to spritz your dough with a bit of water.
-To create more steam you could also place a small ice cube
+To create more steam, you could also place a small ice cube
 next to your main dough.
 
-I have been using a dutch oven myself for a long time. They
+I have been using a Dutch oven myself for a long time. They
 have issues though. They are relatively heavy. It is dangerous
-to operate hot cast iron ovens. Especially when working with steam
+to operate hot cast iron ovens. Especially when working with steam,
-you have to be very careful.  Furthermore
+you have to be very careful.  Furthermore,
-they are expensive to buy. If your dutch oven is made out
+they are expensive to buy. If your Dutch oven is made out
 of cast iron you have to season it from time to time. This takes
 time.
 
-The biggest disadvantage though is
+The biggest disadvantage, though, is
-capacity. You can only bake a single bread at the
+capacity. You can only bake a single bread at a time.
-same time. In many cases it makes sense to bake multiple
+In many cases it makes sense to bake multiple
 loaves in one go. It makes the whole process more
 efficient as you have to knead less per loaf. The time it
-takes to make one bread significantly reduces. Furthermore
+takes to make one loaf is significantly reduced. Furthermore,
 you don't require as much energy. You don't have
 to preheat your oven twice for each individual loaf.
 
 
 \section{Inverted tray method}
 
-The inverted tray method simulates a dutch oven.
+The inverted tray method simulates a Dutch oven.
-By placing another tray on top of your dough the steam
+By placing another tray on top of your dough, the steam
 created from the dough and water source stays
 around your dough.
 
@@ -213,7 +213,7 @@ around your dough.
 
 
 The biggest advantage of this method compared to the
-dutch oven is scalability. You can bake multiple loaves
+Dutch oven is scalability. You can bake multiple loaves
 at the same time. In my case that is around 2 freestanding
 loaves and 4 loaves in a loaf pan.
 
@@ -223,7 +223,7 @@ For the inverted tray you will need the following tools:
 \item 1 heat resistant bowl
 \item Boiling water
 \item Oven gloves
-\item Optional parchment paper
+\item (Optional) Parchment paper
 \end{itemize}
 
 \begin{figure}[!htb]
@@ -236,21 +236,21 @@ These are the steps to follow with the inverted tray method:
 \item Preheat the oven to around 230°C (446°F) and 
 preheat one of the trays.
 \item Bring water to boil.
-\item Place your doughs on a piece of parchment paper. You
+\item Place your loaves on a piece of parchment paper. You
 can also place each on a tiny piece of parchment paper.
 this makes loading the dough easier. If you don't
 have it or don't want to use it, you can opt for 
-semolina flour. It helps to make the tray non stick.
+semolina flour. It helps to make the tray nonstick.
 \item Take out your hot tray and place it
-on a cooling rack, or on something else that
+on a cooling rack or on something else that
 is heat resistant.
 \item Score your doughs.
 \item Place your doughs on the hot tray.
 \item Place the cold tray in your oven in an inverted position.
 \item Move your hot tray including the loaves back
 to the oven.
-\item Place the boiling water in the heat resistant
+\item Place the boiling water in the heat-resistant
-water bowl. I have added rocks to it, it helps
+water bowl. I have added rocks to it, as it helps
 to improve the steam even further. This is optional.
 \item Close the oven.
 \item After 30 minutes remove the top tray. Also remove the bowl with water.
@@ -262,25 +262,25 @@ crust color. In my case this is another 15-25 minutes typically.
 
 \begin{figure}[!htb]
   \includegraphics{tables/table-oven-baking-overview.pdf}
-  \caption{An overview of different oventypes and their different baking methods}
+  \caption{An overview of different oven types and their different baking methods}
 \end{figure}
 
-Depending on your home oven a different method
+Depending on your home oven, a different method
-of steaming should be used. Generally most ovens
+of steaming may be used. Generally most ovens
 are made to vent out most of the steam during the
 bake. They are typically not fully closed. During
 baking you want to dry out whatever you are baking.
-This is ideal if you are baking vegetables and
+This is ideal if you are roasting vegetables and
-want them to dry out. For baking though this is
+want them to dry out. For baking though, this is
 highly problematic. As described earlier, you
 want there to be as much steam as possible.
 
-If you are using a gas based oven, the only option
+If you are using a gas-based oven, the only option
-is to utilize a dutch oven. The same is true when you
+is to utilize a Dutch oven. The same is true when you
 are using a convection oven with a fan that
 cannot be disabled. When using a convection
 oven with a fan that can be turned off, you can
-opt to use the cost efficient inverted tray
+opt to use the cost-efficient inverted tray
 method.
 
 If you are in the luxurious

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
+a lot of the technique that is normally required. The flatbread
-bread can be made with all kinds of flour. You can even use
+can be made with all kinds of flour. You can even use
-flour without gluten such as corn or rice flour to make the
+flour without gluten, such as corn or rice flour, to make the
-dough. To make the flatbread a little more fluffy you
+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
+resembling a default sourdough starter. Just like with flatbread,
-the high humidity helps to make a more airy fluffy crumb. At
+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
+A freestanding loaf is baked entirely without supporting
-baking vessels in your oven. To make a free standing loaf more steps
+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
+exactly the right shape can be challenging. Making a baguette,
-for instance requires you to perform more steps. Mastering this
+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
+few steps, you can stop buying bread forever. This works with
-any flour, including gluten free options.
+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
+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
+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
+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 a single person. In case you want to make more
+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 too soon, the flavor 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 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
+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
+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
+making a flatbread, make the dough around 1 cm thick. When using the pancake
-option opt for around 0.1-0.5cm depending on what you like.
+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
+longer to allow the bread to become a bit charred. The longer you
-bake your breads the more of the acidity is going to evaporate. If your
+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
+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.
 

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 1000 g of whole rye flour
-  \item 800g of room temperature water (80 percent)
+  \item 800 g of room temperature water (80 percent)
-  \item 200g of sourdough starter (20 percent)
+  \item 200 g of sourdough starter (20 percent)
-  \item 20g of salt (2 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
+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
+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
+Once you are happy with the acidification level, proceed to dividing
-and shape your dough. Shaping might not be possible if you opt
+and shaping your dough. Shaping might not be possible if you opt
-for the wetter dough. In case you made a drier dough use as much
+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
+ready once the internal temperature reaches 92°C (197°F). I recommend
-removing the bread from the loaf pan once you reached the desired
+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.
+dough might have been overly acidic, you can extend the baking time.
-The longer you bake the more acidity will evaporate.
+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

book/storing-bread/storing-bread.tex

@@ -1,4 +1,4 @@
-In this chapter, you will learn about different
+In this chapter you will learn about different
 methods of storing your bread. This way
 your bread can best be enjoyed at a later
 time.
@@ -13,26 +13,26 @@ time.
 \section{Room temperature}
 
 The most common method is to store your bread
-at room temperature. After taking a slice of bread
+at room temperature. After taking a slice of bread,
 store your bread with the crumb facing side
 downwards.
 
 This method works great if you want to eat
 your bread within a day. The crust stays
 crisp and does not become soft. \footnote{
-  The higher the humidity in your room the faster
+  The higher the humidity in your room, the faster
   the crust will become soft.
 }. The biggest downside to this method is that
-the bread becomes hard quickly. As time progresses
+the bread becomes hard quickly. As time progresses,
 more and more water evaporates from your dough's
-crumb. Ultimately the bread will become very hard
+crumb. Ultimately, the bread will become very hard
 and impossible to eat. The more water you use
-to make the bread the longer the bread stays good.
+to make the bread, the longer the bread stays good.
-A low-hydration recipe can dry out after 1-2 days,
+A low-hydration recipe can dry out after 1-2 days;
 a high-hydration bread needs 3-4 days to dry out.
 
-Once your bread dried out you can run it under
+Once your bread has dried out, you can run it under
-your tap's water for around 10 to 15 seconds. 
+tap water for around 10 to 15 seconds. 
 This water bath allows the
 crumb's starch to absorb a lot of water. Proceed and
 bake your bread again in the oven. The resulting loaf
@@ -56,12 +56,12 @@ most bread boxes are not fully sealed. They allow some of
 the air to diffuse out of the container. This means that
 the bread will also slightly dry out.
 
-When using a sealed bag such as a plastic bag the bread
+When using a sealed bag such as a plastic bag, the bread
 will retain a lot of moisture. The bread will stay good
 for a longer period. However, at the same time, the crust
 will also lose its crispness. Some of the water diffuses
-into the bag and is then re-absorbed by the crust. In case
+into the bag and is then re-absorbed by the crust. If
-you want the crisp crust the best option is to toast your
+you want the crisp crust, the best option is to toast your
 bread.
 
 Another problem with storage containers is natural
@@ -83,30 +83,30 @@ sources say that the bread dries out inside of the
 fridge \cite{storing+bread}. Supposedly the fridge
 encourages liquid from the crumb to migrate to the bread's surface.
 
-In my experience though the trick is to use a sealable
+In my experience though, the trick is to use a sealable
-container. With a sealable zip lock bag
+container. With a sealable ziplock bag,
 the excess humidity will stay in the bag and ensures
 that the bread does not dry out as quickly. At room
 temperature, this would cause your bread to mold. At
 lower temperatures, the bread can stay good like this for
-weeks. The crust however will lose its crispness and
+weeks. The crust however, will lose its crispness and
 thus toasting is advised.
 
 \section{Freezing}
 
 Another great option for long-term storage is to use
-your freezer. Slice the full bread and create portions
+your freezer. Slice up the whole loaf and create portions
 that you can consume within a day. Store each portion
 in a separate container and place them inside your
 freezer.
 
-When you want to eat fresh bread open one of the portions
+When you want to eat fresh bread, open one of the portions
-in the morning and allow the bread to de-thaw over some
+in the morning and allow the bread to thaw over a few
 hours. This way you can easily remove the frozen-together
 slices. Proceed and toast the slices in your toaster
 or bake them in the oven until they have the crispness
 that you like.
 
-This option is great for the very long-term storage. Personally
+This option is great for very long-term storage. Personally
 I like having a few slices of bread frozen as an emergency
 backup when I had no time to bake.

book/troubleshooting/crumb-structures/crumb-structures.tex

@@ -1,5 +1,5 @@
 \section{Debugging your crumb structure}
-\label{section:debugging-crumb-strucuture}
+\label{section:debugging-crumb-structure}
 
 The crumb structure of your bread provides insights on how well
 your fermentation process has gone. You can also spot common flaws
@@ -14,7 +14,7 @@ that you can use to debug your baking process.
   \label{fig:crumb-structures-book}
 \end{figure}
 
-\subsection{Perfect fermentation}
+\subsection{Perfect fermentation}=
 
 \begin{figure}
   \includegraphics[width=\textwidth]{open-crumb}
@@ -24,26 +24,26 @@ that you can use to debug your baking process.
 \end{figure}
 
 Of course the perfect fermentation is debatable and highly subjective. To
-me the perfect sourdough bread features a crisp crust paired with a fluffy
+me the perfect sourdough bread features a crisp crust paired with a fluffy,
 somewhat open crumb. This is the perfect balance of different consistencies
 when you take a bite.
 
 Some people are chasers of a very open crumb, meaning you have large pockets
-of air (alveoli). It's subjective whether that's the style of bread that you like,
+of air (alveoli). It's subjective whether that's the style of bread that you like;
-however to achieve it you need to ferment your bread dough perfectly on point.
+however, to achieve it you need to ferment your bread dough perfectly on point.
 It takes a lot of skill both in terms of mastering fermentation and technique
 to achieve a crumb structure like that.
 
-Me personally I like a bread like that, just with a slightly less wild crumb.
+Personally, I like a bread like that, just with a slightly less wild crumb.
 The style of crumb I like is called the {\it honeycomb crumb}. It's not too open, but
-just enough open to make the bread very fluffy. To achieve the previously mentioned open crumb you
+just enough open to make the bread very fluffy. To achieve the previously mentioned open crumb, you
 have to touch your dough as little as possible. The more you interact with your
-dough the more you are degassing your dough. Excess touching of the dough
+dough, the more you are degassing your dough. Excess touching of the dough
 results in the dough's alveoli merging together. The crumb will not be as open.
 That's why achieving such a crumb works best if you only ferment
-one dough at the same time. Normally if you have to preshape your dough,
+one loaf at a time. Normally, if you have to pre-shape your dough,
 you will automatically degas your dough a little bit during the rounding process.
-If you skip this step and directly shape your dough you will achieve a more open crumb.
+If you skip this step and directly shape your dough, you will achieve a more open crumb.
 A good rule of thumb is to not touch your dough for at least 1-2 hours before shaping,
 to achieve an as open crumb as possible.
 
@@ -55,21 +55,21 @@ to achieve an as open crumb as possible.
 
 
 Now this is problematic when you want to
-make multiple breads at the same time. Preshaping is essential as you are required
+make multiple loaves at the same time. Pre-shaping is essential as you are required
-to divide your large bulk dough into smaller chunks. Without the preshaping
+to divide your large bulk dough into smaller chunks. Without the pre-shaping
-process you would end up with many non-uniform bread doughs. This technique is
+process, you would end up with many non-uniform bread doughs. This technique is
 also used when making ciabattas. They are typically not shaped. You only cut the
 bulk dough into smaller pieces, trying to work the dough as little as possible.
-With preshaping you will converge your dough's alveoli into more of a honeycomb structure,
+With pre-shaping you will converge your dough's alveoli into more of a honeycomb structure,
-as large pockets of air will slightly converge. Similarly to the open crumb structure
+as large pockets of air will slightly converge. Similarly to the open crumb structure,
 you also have to nail the fermentation process perfectly to achieve this crumb.
 A too long fermentation will result in gas leaking out of your dough while baking.
-The honeycomb's won't be able to retain the gas. If you ferment for too short,
+The honeycombs won't be able to retain the gas. If you ferment for too short a time,
 there is not enough gas to inflate the structures. To me this is the perfect
 style of crumb. As someone who appreciates jam, no jam will fall through a slice
 of this bread compared to an open crumb.
 
-\subsection{Overfermented}
+\subsection{Over-fermented}
 \label{sec:overfermented-dough}
 
 \begin{figure}
@@ -78,8 +78,8 @@ of this bread compared to an open crumb.
   \label{fig:fermented-too-long}
 \end{figure}
 
-When fermenting your dough for too long over time the protease enzyme starts to
+When fermenting your dough for too long of a time, the protease enzyme starts to
-break down the gluten of your flour. Furthermore the bacteria consumes the gluten
+break down the gluten of your flour. Furthermore, the bacteria consumes the gluten
 in a process called {\it proteolysis} \cite{raffaella+di+cagno}.
 Bakers also refer to this process as {\it gluten rot}.
 The gluten that normally is normally trapping the \ch{CO2} created
@@ -87,107 +87,107 @@ by the fermentation process of your microorganisms can no longer stay inside of
 the dough. It disperses outward resulting in smaller alveoli in your crumb.
 The bread itself tends to be very flat in the oven. Bakers often refer
 to this style of bread as a {\it pancake}. The oven spring can be compared
-to bread doughs made out of low gluten flour like Einkorn.
+to bread doughs made out of low-gluten flour like einkorn.
 
 Your bread will feature a lot of acidity, a really strong distinctive tang. From
-a taste perspective it might be a little bit too sour. From my own tests with family and
+a taste perspective, it might be a little bit too sour. From my own tests with family and
-friends (n=15-20) I can say that this style of bread is typically
+friends (n=15-20), I can say that this style of bread is typically
-not as appreciated. However, me personally I really like the hearty strong taste.
+not as appreciated. However, I personally really like the hearty strong taste.
 It is excellent in combination with something
-sweet or a soup.  From a consistency perspective it is no longer as fluffy as it could be.
+sweet or a soup.  From a consistency perspective, it is no longer as fluffy as it could be.
 The crumb might also taste a little bit gummy. That's because it has been broken down a lot
-by the bacteria. Furthermore this style of bread has a significantly lower amount of gluten \cite{raffaella+di+cagno}
+by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten \cite{raffaella+di+cagno}
 and is no longer comparable to raw flour, it's a fully fermented product.
 You can compare it with a blue cheese that is almost lactose free.
 
-When trying to work with the dough you will notice that suddenly the dough feels
+When trying to work with the dough, you will notice that suddenly the dough feels
 very sticky. You can no longer properly shape and work the dough. When trying to
-remove the dough from a banneton the dough flattens out very much. Furthermore
+remove the dough from a banneton, the dough flattens out very much. Furthermore,
 in many cases your dough might stick to the banneton. When beginning with baking
 I would use a lot of rice flour in my banneton to dry out the surface of the dough a lot.
 This way the dough wouldn't stick, despite being over fermented. However as it
 turns out the stickiness issue has been my lack of understanding the fermentation
-process. Now I never use rice-flour, except when trying to apply decorative scorings.
+process. Now I never use rice flour, except when trying to apply decorative scorings.
 Properly managing fermentation results in a dough that is not sticky.
 
-If you are noticing during a stretch and fold, or during shaping that your dough
+If you are noticing, during a stretch and fold or during shaping, that your dough
 is suddenly overly sticky, then the best option is to use a loaf pan. Simply take
 your dough and toss it into a loaf pan. Wait until the dough mixture has increased
-in size a bit again and then bake it. You will have a very well tasting sourdough
+in size a bit again and then bake it. You will have a very good-tasting sourdough
 bread. If it's a bit too sour, you can just bake your dough for a longer period
-of time to boil some of the acidity during the baking process. You can also use
+of time to boil away some of the acidity during the baking process. You can also use
-your dough to setup a new starter and try again tomorrow. Lastly if you are hungry
+your dough to set up a new starter and try again tomorrow. Lastly, if you are hungry,
 you can simply pour some of your dough directly into a heated pan with a bit of
-oil. You will be making delicious sourdough flat breads.
+oil. You will be making delicious sourdough flatbreads.
 
-To fix issues related to overfermentation you need to stop the fermentation process
+To fix issues related to over-fermentation, you need to stop the fermentation process
-earlier. What I like to do is to extract a small fermentation probe from my dough.
+earlier. What I like to do is to extract a small fermentation sample from my dough.
-Depending on the volume increase of this probe I can mostly judge when my fermentation
+Depending on the volume increase of this sample, I can mostly judge when my fermentation
 is finished. Try to start with a 25 percent volume increase of your main dough or sample.
 Depending on how much gluten your flour has, you can ferment for a longer period of time.
-With a strong flour featuring a 14-15 percent protein you should be able to safely
+With a strong flour featuring a 14-15 percent protein, you should be able to safely
 ferment until a 100 percent size increase. This however also happens on your
-sourdough starter's composition of yeast and bacteria. The more bacterial fermentation
+sourdough starter's composition of yeast and bacteria. The more bacterial fermentation,
 the faster your dough structure breaks down. Frequent feedings of your sourdough
-starter will improve the yeast activity. Furthermore a stiff sourdough starter
+starter will improve the yeast activity. Furthermore, a stiff sourdough starter
 might be a good solution too. The enhanced yeast activity will result in a more fluffy
 dough with less bacterial activity. A better yeast activity also will result
 in less acidity in your final bread. If you are a chaser of a very strong tangy
-flavor profile then a stronger flour with more gluten will help.
+flavor profile, then a stronger flour with more gluten will help.
 
 
-\subsection{Underfermented}
+\subsection{Under-fermented}
 
 \begin{figure}
   \includegraphics[width=\textwidth]{fermented-too-short-underbaked}
-  \caption{A dense dough featuring a gummy not fully gelatinized area.
+  \caption{A dense dough featuring a gummy, not fully gelatinized area.
-  The picture has been provided by the user wahlfeld from our community discord server.}
+  The picture has been provided by the user wahlfeld from our community Discord server.}
   \label{fig:fermented-too-short-underbaked}
 \end{figure}
 
 This defect is also commonly referred to as {\it underproofed}. However underproofed
-is not a good term as it only refers to having a too short period of time in the final
+is not a good term as it only refers to having a too short a period of time in the final
-proofing stage of the bread making process. If you were to directly bake your bread
+proofing stage of the bread-making process. If you were to directly bake your bread
-after a successful bulk fermentation stage you would not achieve this defect.
+after a successful bulk fermentation stage, you would not achieve this defect.
 Proofing will make your dough a bit more extensible and allows your sourdough
-to inflate the dough a bit more. When faced with an underfermented bread you
+to inflate the dough a bit more. When faced with an underfermented bread, you
 already did something wrong during the bulk fermentation stage, or maybe also
 even before that with your sourdough starter.
 
-A typical underfermented dough has very large pockets of air and is partially
+A typical under-fermented dough has very large pockets of air and is partially
 wet and gummy in some areas of the dough. The large pockets can be compared
-to making a non-leavened wheat or corn tortilla. As you bake the dough in your pan
+to making a non-leavened wheat or corn tortilla. As you bake the dough in your pan,
 the water slowly starts to evaporate. The gas is trapped in the structure of the dough
-and will create pockets. In case of a tortilla this is the desired behavior.
+and will create pockets. In case of a tortilla, this is the desired behavior.
-But when you observe this process in a larger dough you will create several
+But when you observe this process in a larger dough, you will create several
-super alveoli. The water evaporates and the first alveoli form. Then at some point
+super alveoli. The water evaporates, and the first alveoli form. Then at some point,
 the starch starts to gelatinize and becomes solid. This happens first inside of the pockets
 as the interior heats up faster compared to the rest of the dough. Once all the starch
-has gelatinized the alveoli holds its shape and no longer expands. During this
+has gelatinized, the alveoli holds its shape and no longer expands. During this
 process other parts of the bread dough are pushed outwards. That's why an underfermented
 dough sometimes even features an ear during the baking process. This
 is also commonly referred to as a {\it fool's crumb}. You are excited about an ear which
 can be quite hard to achieve. Plus you might think you finally created some big pockets
-of air in your crumb. But in reality you fermented for a too short period
+of air in your crumb. But in reality you fermented for too short a period
 of time.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{fools-crumb}
   \caption{A typical example of a fool's crumb featuring an ear and several overly
   large alveoli. The picture has been provided by Rochelle from our
-  community discord server.}
+  community Discord server.}
   \label{fools-crumb}
 \end{figure}
 
-In a properly fermented dough the alveoli help with the heat transfer throughout the dough.
+In a properly fermented dough, the alveoli help with the heat transfer throughout the dough.
-From within the tiny many fermentation induced pockets the starch gelatinizes. With
+From within the many tiny fermentation-induced pockets, the starch gelatinizes. With
-an underfermented dough this heat transfer does not properly work. Because of that
+an under-fermented dough, this heat transfer does not properly work. Because of that
 you sometimes have areas which look like raw dough. Bakers refer to this as a very
 gummy structure sometimes. Baking your dough for a longer period of time would also properly
 gelatinize the starch in these areas. However, then other parts of your bread
 might be baked too long.
 
-To fix issues related to underfermentation you simply have to ferment your dough
+To fix issues related to under-fermentation, you simply have to ferment your dough
 for a longer period of time. Now there is an upper limit to fermentation time
 as your flour breaks down the moment it is in contact with water. That's why it
 might be a good idea to simply speed up your fermentation process. As a rough
@@ -196,7 +196,7 @@ To achieve that you can try to make your sourdough starter more active.  This ca
 by feeding your starter daily over several days. Use the same ratio as you would
 do for your main bread dough. Assuming you use 20 percent starter calculated on the flour,
 use a 1:5:5 ratio to feed your starter. That would be 10 grams of existing starter,
-50 grams of flour, 50 grams of water for instance. To boost your yeast even more you can
+50 grams of flour, 50 grams of water for instance. To boost your yeast even more, you can
 consider making a stiff sourdough starter. The stiff sourdough starter will
 boost your yeast activity. The bacteria produces mostly acid. The more acidity
 is piled up, the less active your yeast is. The stiff sourdough starter
@@ -211,18 +211,18 @@ enables you to start your dough's fermentation with yeast dominated activity.
   \label{flat-bread}
 \end{figure}
 
-When a dough flattens out quite a lot during the baking process chances are
+When a dough flattens out quite a lot during the baking process, chances are
 that you did not create enough dough strength. This means your gluten matrix
 hasn't been developed properly. Your dough is too extensible and flattens out
 mostly rather than springing upwards in the oven. This can also happen if you
 proofed your dough for too long. Over time the gluten relaxes and your dough
 becomes more and more extensible. You can observe the gluten relaxing behavior
-too when making a pizza pie. Directly after shaping your dough balls it's very hard to shape
+too when making a pizza pie. Directly after shaping your dough balls, it's very hard to shape
 the pizza pie. If you wait for 30-90 minutes stretching the dough becomes a lot easier.
 
 The easiest way to fix this is probably to knead your dough more at the start. To simplify
 things consider using less water for your flour too. This will result in a more elastic dough
-right away. This concept is commonly used for no-knead style sourdough.  Alternatively you
+right away. This concept is commonly used for no-knead style sourdough.  Alternatively, you
 can also perform more stretch and folds during the bulk fermentation process. Each
 stretch and fold will help to strengthen the gluten matrix and make a more elastic dough.
 The last option to fix a dough with too little dough strength is to shape your dough tighter.
@@ -236,25 +236,25 @@ The last option to fix a dough with too little dough strength is to shape your d
 \end{figure}
 
 This is a common mistake that has happened to me a lot. When you bake your dough
-at a too hot temperature you block your dough's expansion. The starch gelatinizes
+at too hot of a temperature, you block your dough's expansion. The starch gelatinizes
-and becomes more and more solid. At around 140°C (284°F) the maillard reaction
+and becomes more and more solid. At around 140°C (284°F) the Maillard reaction
 starts to completely thicken your bread dough's crust. This is similar to baking
-your bread dough without steam. As the internal dough's temperature heats up
+your bread dough without steam. As the internal dough's temperature heats up,
 more and more water evaporates, gas expands and the dough is being pushed upwards.
-Once the dough reaches the crust it can no longer expand. The alveoli merge
+Once the dough reaches the crust, it can no longer expand. The alveoli merge
-into larger structures close to the surface of the dough. By baking too hot
+into larger structures close to the surface of the dough. By baking too hot,
-you are not achieving the ear which adds extra flavor. Furthermore your crumb
+you are not achieving the ear which adds extra flavor. Furthermore, your crumb
 is not as fluffy as it could be by restricting its expansion capabilities.
 
-If you have an extensible dough with high hydration baking too cold will result
+If you have an extensible dough with high hydration, baking too cold will result
 in the dough flattening out quite a lot. The gelatinization of the starch is
-essential for the dough to hold it's structure. After conducting several
+essential for the dough to hold its structure. After conducting several
-experiments it seems that my sweet spot for maximum oven spring seems to be
+experiments, it seems that my sweet spot for maximum oven spring seems to be
 at around 230°C (446°F). Test the temperature of your oven, because in several
 cases the displayed temperature might not match the actual temperature of your
 oven \cite{too+hot+baking}. Make sure to turn off the fan of your oven. Most
 home ovens are designed to vent the steam as fast as possible. If you can not
-turn the fan off, consider using a dutch oven.
+turn the fan off, consider using a Dutch oven.
 
 \subsection{Baked with too little steam}
 
@@ -265,17 +265,17 @@ turn the fan off, consider using a dutch oven.
   \label{no-steam}
 \end{figure}
 
-Similarly to baking too hot when baking without enough steam your dough's crust
+Similarly to baking too hot, when baking without enough steam, your dough's crust
 forms too quickly. It's hard to spot the difference between the two mistakes.
 I typically first ask about the temperature and then about the steaming technique
 to determine what might be wrong with the baking process. Too little steam can
 typically be spotted by having a thick crust around all around your dough paired
 with large alveoli towards the edges.
 
-The steam essentially prevents the maillard reaction from happening too quickly
+The steam essentially prevents the Maillard reaction from happening too quickly
 on your crust. That's why steaming during the first stages of the bake is so important.
 The steam keeps the temperature of your crust close to around 100°C (212°F). Achieving steam
-can be done by using a dutch oven, an inverted tray and or a bowl of boiling water.
+can be done by using a Dutch oven, an inverted tray and/or a bowl of boiling water.
 You might also have an oven with a built-in steam functionality. All the methods work,
 it depends on what you have at hand. My default go-to method is an inverted
 tray on top of my dough, paired with a bowl full of boiling water towards the bottom
@@ -285,21 +285,21 @@ of the oven.
   \includegraphics[width=\textwidth]{apple-experiment-temperatures}
   \caption{An apple with 2 probes to measure ambient
   and surface temperatures of several steaming techniques
-  in a dutch oven.}
+  in a Dutch oven.}
   \label{apple-experiment-temperatures}
 \end{figure}
 
-Now there can also be too much steam. For this I tested using a dutch oven paired with large ice
+Now there can also be too much steam. For this I tested using a Dutch oven paired with large ice
 cubes to provide additional steam. The temperature of my dough's surface would directly
 jump close to 100°C. The steam contains more energy and can thus through convection
 heat up the surface of your dough faster. I tested this by using an apple inside of
-a dutch oven. Then I would use a barbecue thermometer with a probe directly at the surface.
+a Dutch oven. Then I would use a barbecue thermometer with a probe directly at the surface.
 I would then change the steaming methods to plot how quickly the temperature
 close to the surface of the dough changes. I tried to use an ice cube inside of a preheated
-dutch oven, a preheated dutch oven, a preheated dutch oven with spritzes
+Dutch oven, a preheated Dutch oven, a preheated Dutch oven with spritzes
-of water on the apple's surface, a non preheated dutch oven where I would only preheat
+of water on the apple's surface, a non-preheated Dutch oven where I would only preheat
 the bottom part. The experiment then showed that the ice-cube method would heat up
-the surface of the apple a lot quicker. When replicating this with a bread dough
+the surface of the apple a lot quicker. When replicating this with a bread dough,
 I would achieve less oven spring.
 
 \begin{figure}[h]
@@ -312,11 +312,11 @@ I would achieve less oven spring.
 \begin{figure}[h]
   \includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
   \caption{This figure shows how the ambient temperatures inside of the
-  dutch oven change depending on the steaming technique that is used.}
+  Dutch oven change depending on the steaming technique that is used.}
   \label{apple-experiment-ambient-temperatures}
 \end{figure}
 
-Generally though achieving too much steam is relatively challenging. I could only
+Generally though, achieving too much steam is relatively challenging. I could only
-commit this mistake when using a dutch oven as steaming method paired with relatively
+commit this mistake when using a Dutch oven as the steaming method paired with relatively
-large ice cubes. After talking with other bakers using the same dutch oven, it seems
+large ice cubes. After talking with other bakers using the same Dutch oven, it seems
-that mine (around 80g) were 4 times as heavy as the ones other bakers would use (20g)
+that ice cubes (around 80g) were 4 times as heavy as the ones other bakers would use (20g).

book/troubleshooting/misc.tex

@@ -1,28 +1,28 @@
 \section{Baking in the tropics}
 
-Depending on the temperature your fermentation speed adapts.
+Depending on the temperature, your fermentation speed adapts.
-In a warmer environment everything is faster. In a colder
+In a warmer environment, everything is faster. In a colder
-environment everything is slower.
+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
+starter based on the flour. In summertime the temperatures
-in my kitchen sometimes increase to 25°C. In that case
+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
+a small fermentation sample that visualizes your fermentation
-progress. The probe only works reliably if your dough temperature
+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
+network breaking down fully. This is not bad; this
-means you are eating a fully fermented food. However
+means you are eating a fully fermented food. However,
-from a taste and consistency perspective it might be
+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
+do with wheat. Your efforts are in vain, and your dough will
-stay flat. Only spelt and wheat based doughs have the capability
+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
+take longer to be broken down by your bacteria. Ultimately,
-if fermented for too long your dough is also going
+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
+is chemically more acidic than acetic acid but sometimes
-not achieved as sour. In most cases a longer fermentation
+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
+sunny conditions. Because of that, stronger flours tend
-to be more expensive. For freestanding loaves I recommend
+to be more expensive. For freestanding loaves, I recommend
-to use a flour that contains at least 12 percent protein.
+using a flour that contains at least 12 percent protein.
-Generally the more protein the longer you can ferment your dough.
+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
+evaporates at around 100°C (212°F) while acetic acid boils at
-118°C and lactic acid at 122°c. After baking for 30 minutes
+118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30 minutes
-at around 230°C some of the water has started to evaporate,
+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
+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
+Maillard reaction. However, the core of your dough still won't
-exceed the 118°C required to boil the acid. Overall your
+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
+more yeast and less bacteria. This way, for the same given
-volume increase of your dough you will have less acidity.
+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
+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
+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.
+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
+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
+Acetic acid, similarly to mold, requires oxygen to be produced. After
-submerging the flour with water over the time the lactic acid bacteria
+submerging the flour with water, over time the lactic acid bacteria
-out competed the acetic acid bacteria. This is a similar concept to pickled
+outcompeted the acetic acid bacteria. This is a similar concept to pickled
-foods. By doing this you are essentially killing all alive mold fungi. You
+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.
+your sourdough starter to set up the starter for your next bread.
-Once hooch appears your starter has likely fermented for a long
+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
+This is nothing bad. But if you would like to change
-the flavor of your final bread consider converting
+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
+This starter is excellent when you want to make a very hearty,
-strong tasting bread. A pure rye bread tastes excellent when
+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
+balance: Fluffy consistency from the yeast and a great,
-not too strong tang from the bacteria. This depends
+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
+could still be in healthy shape. If you use wheat flour with less gluten,
-though. 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
+With the lower hydration, dough handling becomes easier and you have more yeast
-fermentation, resulting in lower overfermentation risk.
+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
+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
+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