Spelling suggestions by Andrew Stirling

Andrew suggested some improvements via email. Thank you!

book/history/sourdough-history.tex

@@ -16,26 +16,26 @@ a bread dough close to the Nile river. The lady forgot the
 dough and returned a few days later. She would notice that
 the dough had increased in size and smelled funky. She decided
 to bake the dough anyways. She was rewarded with a much
-lighter softer better tasting bread dough. From that day
+lighter, softer, better tasting bread dough. From that day
 on she continued to make bread this way.
 
 Little did the people back then know that tiny microorganisms
 were the reason they made better bread. It is not clear when
 people started using a bit of the dough from the previous
-day for the next batch of dough. But by doing so sourdough
-bread making was born. Wild yeast on the flour and in the air
+day for the next batch of dough. But by doing so, sourdough
+bread making was born. Wild yeast in the flour and in the air
 plus bacteria start to decompose the flour-water mixture, also
 known as your dough. The yeast makes the dough fluffy and
-the bacteria primarily creates acidity. Both the different
+the bacteria primarily creates acidity. The different
 microorganisms work in a symbiotic relationship. Humans
 appreciated the enhanced airy structure and slight acidity
 of the dough. Furthermore, the shelf life of such bread
 was extended due to the increased acidity. 
 
-Quickly similar processes were discovered when brewing beer
+Quickly, similar processes were discovered when brewing beer
 or making wine. A small tiny batch of the previous production
 would be used for the next production. In this way, humans created
-modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680
+modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
 the scientist Anton van Leeuwenhoek first microscoped yeast
 microorganisms. Over time with each batch, the yeasts and bacteria
 would become better at consuming whatever they were thrown at.
@@ -59,9 +59,9 @@ of the beer fermentation to start making doughs. They would notice
 that the resulting bread doughs were becoming fluffy and compared
 to the sourdough process would lack the acidity in the final product.
 A popular example is shown in a report from 1875. Eben Norton Horsford
-would write about the famous "Kaiser Semmeln" (Emperor's bread rolls).
+wrote about the famous "Kaiser Semmeln" (Emperor's bread rolls).
 These are essentially bread rolls made with brewer's yeast instead
-of the sourdough leavening agent. As the process is more expensive
+of the sourdough leavening agent. As the process is more expensive,
 bread rolls like these were ultimately consumed by the noble people
 in Vienna \cite{vienna+breadrolls}.