Review non-wheat chapter

Usual typos and text improvements plus a little LaTeX magic for better
typography

book/book.tex

@@ -41,8 +41,6 @@
 \label{chapter:wheat-sourdough}
 \input{wheat-sourdough/wheat-sourdough}
 
-\chapter{Non wheat sourdough}%
-\label{chapter:non-wheat-sourdough}
 \input{non-wheat-sourdough/non-wheat-sourdough}
 
 % \input{mix-ins/mix-ins.tex}

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

@@ -1,13 +1,38 @@
+\chapter{Non wheat sourdough}%
+\label{chapter:non-wheat-sourdough}
 \begin{quoting}
 In this chapter you will learn how to make a basic sourdough bread
-using non-wheat flour. This includes all flour except spelt.
+using non-wheat flour, basically 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
+the quantity of gluten, the former feature a high amount
-of gluten. The non-wheat flours do not. In the case of rye flour,
+of gluten, while the non-wheat flours do not.
-sugars called pentosans prevent gluten bonds from properly
-forming~\cite{rye+pentosans}.
 \end{quoting}
 
+The whole process (see Flowchart~\ref{flc:non-wheat-sourdough}) 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 of gluten development, the final bread will feature
+a denser crumb compared to wheat, as you can see in
+Picture~\ref{fig:rye-crumb}.
+
+\begin{flowchart}[!htb]
+\begin{center}
+  \input{figures/fig-non-wheat-process.tex}
+  \caption[Process for non-wheat sourdough bread]{A visualization of the
+      process to make non-wheat sourdough bread.  The process is much simpler
+      than making wheat sourdough bread. There is no gluten development. The
+      ingredients are simply mixed together.}%
+  \label{flc:non-wheat-sourdough}
+\end{center}
+\end{flowchart}
+
+For non-wheat flours---including rye, emmer, and einkorn---no gluten
+development has to be done, meaning there is no kneading, no
+over-fermentation, and no issues with making flat bread.  In the case of rye
+flour, sugars called pentosans prevent gluten bonds from properly
+forming~\cite{rye+pentosans}.
+
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{final-bread}
   \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
@@ -16,49 +41,28 @@ forming~\cite{rye+pentosans}.
   \label{fig:non-wheat-final-bread}
 \end{figure}
 
-For these flours including rye, emmer, and einkorn, no gluten
-development has to be done. This means there is no kneading,
-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
-of gluten development, the final bread will feature a denser
-crumb compared to wheat.
-
-\begin{flowchart}[!htb]
-\begin{center}
-  \input{figures/fig-non-wheat-process.tex}
-  \caption[Process for non-wheat sourdough bread]{A visualization of the
-      process to make non-wheat sourdough bread.  The process is much simpler
-      than making wheat sourdough bread. There is no gluten development. The
-      ingredients are simply mixed together.}%
-  \label{fig:non-wheat-sourdough}
-\end{center}
-\end{flowchart}
 
 This chapter will focus on making rye bread. The flour could
 be replaced with einkorn or emmer based on your preference.
 
 The following recipe will make you 2 loaves:
-\begin{itemize}
+
-  \item \qty{1000}{\gram} of whole rye flour
+\begin{tabular}{r@{}rl@{}}
-  \item \qty{800}{\gram} of room temperature water (\qty{80}{\percent})
+    \qty{1000}{\gram} &~(\qty{100}{\percent}) & Whole rye flour\\
-  \item \qty{200}{\gram} of sourdough starter (\qty{20}{\percent})
+    \qty{800}{\gram}  &  (\qty{80}{\percent}) & Water at room temperature\\
-  \item \qty{20}{\gram} of salt (\qty{2}{\percent})
+    \qty{200}{\gram}  &  (\qty{20}{\percent}) & Sourdough starter\\
-\end{itemize}
+    \qty{20}{\gram}   &   (\qty{2}{\percent}) & Salt\\
+\end{tabular}
 
 The sourdough starter can be in an active or inactive state. If it has been
-at room temperature for a week with no feedings then it will be okay, or 
+at room temperature for a week with no feedings then it will be okay, same
 if it has come right out of the fridge then still it will be no problem.
 The dough is very forgiving.
 
-If you follow the suggested dough from the recipe you are making a relatively
+If you follow the suggested quantities from the recipe you are making a
-wet rye dough. It's so wet that it can only be made using a loaf pan. If
+relatively wet rye dough. It's so wet that it can only be made using a loaf
-you want to make a freestanding rye bread, consider reducing the hydration
+pan. If you want to make a freestanding rye bread, consider reducing the
-to around \qty{60}{\percent}.
+hydration to around~\qty{60}{\percent}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{ingredients}
@@ -68,12 +72,11 @@ to around \qty{60}{\percent}.
   \label{fig:non-wheat-ingredients}
 \end{figure}
 
-Mix together all the ingredients with your hands. You can also
+Mix together all the ingredients with your hands, or opt for a spatula to
-opt for a spatula to simplify things. Rye flour itself is very
+simplify things. Rye flour itself is very sticky and unpleasant to mix by
-sticky and unpleasant to mix by hand. The dough will stick
+hand, the dough will stick a lot to your hands. If you use a stiff starter, it
-a lot to your hands. If you use a stiff starter, it can be
+could be easier to first dissolve it in the dough's water, then add the other
-easier to dissolve it in the dough's water. Once dissolved,
+ingredients.
-add the other ingredients.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sticky-hands}
@@ -84,7 +87,7 @@ add the other ingredients.
   \label{fig:non-wheat-sticky-hands}
 \end{figure}
 
-The goal of the mixing process is to homogenize the dough. There
+The goal of the mixing process is simply 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
 dough is ready to begin bulk fermentation.
@@ -97,21 +100,11 @@ most of the nutrients have been eaten by your microorganisms.
 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~\qty{50}{\percent}
+I~recommend waiting until the dough has roughly increased
-in size. If you are daring, you can taste the dough
+by~\qty{50}{\percent} in size. If you are daring, you can taste the dough to
-to get an idea of the acidity profile. The dough will likely
+get an idea of the acidity profile, it will likely taste very sour. However, a
-taste very sour. However, a lot of the acid will evaporate
+lot of the acid will evaporate during the baking process, therefore the final
-during the baking process. So the final loaf will not be
+loaf will not be as sour as the dough you are tasting.
-as sour as the dough you are tasting.
-
-Once you are happy with the acidity level, proceed to dividing
-and shaping your dough. Shaping might not be possible if you opt
-for the wetter dough. If you made a drier dough, use as much
-flour as needed to dry the dough a little bit and form a dough ball.
-There is no folding the dough. All you do is 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
-needed into your greased loaf pan.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{crumb}
@@ -124,15 +117,21 @@ needed into your greased loaf pan.
   \label{fig:rye-crumb}
 \end{figure}
 
-Carefully spread the dough with a spatula in your loaf pan. You
+Once you are happy with the acidity level, proceed to dividing
-can wet the spatula to make this process easier. Spread it
+and shaping your dough.  If you made a drier dough, use as much
-until the surface looks smooth and shiny.
+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 tuck it together
+as much as is needed to apply the shape of your banneton.
+
+Shaping might not be possible if you opt for the wetter dough. Carefully spread
+the dough with a spatula in your greased loaf pan, wetting the spatula to make
+this process easier. Spread it until the surface looks smooth and shiny.
 
 For proofing, I~recommend waiting around 60~minutes. An extended
 proofing period does not make sense unless you want to further
 increase the dough's acidity. The dough will not become fluffier
 the longer you proof. With the short proofing period, however,
-the dough will become a bit more homogenous. This way the final
+the dough will become a bit more homogeneous. This way the final
 bread looks more uniform. The proofing period also allows the
 dough to fully extend and fill the edges of the loaf pan. I~also
 like to move the dough to the fridge for proofing. The dough stays
@@ -140,24 +139,23 @@ 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
-just like you'd normally do. For more details please refer to 
+just like you'd normally do, more details can be found in
 Chapter~\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
+and measure the internal temperature. The bread is ready once the internal
-ready once the internal temperature reaches  \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
+temperature reaches \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
-removing the bread from the loaf pan once it reaches the desired
+removing the bread from the loaf pan once it reaches the desired temperature,
-temperature. Then you can continue baking the loaf without the pan and
+then continue baking the loaf without the pan and steam. This way you achieve
-steam. This way you achieve a great crust all around your
+a great crust all around your loaf, and can bake as long as you like until you
-loaf. You can bake as long as you like until you have achieved
+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
-the crust and the more flavor it offers. If you feel your
+been overly acidic you can extend the baking time, as the longer you bake, the
-dough might have been overly acidic, you can extend the baking time.
+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
 this is much lower compared to a wheat-based dough. In some
 cases, I~extend the recipe and add additional sourdough discard
 to the dough. You can add as much discard as you like. The resulting
-bread has a very complex but delicious flavor profile.
+bread will have a very complex but delicious flavor profile.