Spelling suggestions by Andrew Stirling

Andrew suggested some improvements via email. Thank you!

book/sourdough-starter/sourdough-starter.tex

@@ -1,21 +1,20 @@
 In this chapter you will learn how to make your
 own sourdough starter. Before doing so you will
 quickly learn about baker's math. Don't worry,
-it's a very simple way how to write recipe in
-a cleaner more scalable way. Once you get the hang
+it's a very simple way how to write a recipe which
+is cleaner and more scalable.  Once you get the hang
 of it you will want to write every recipe this way.
 You will learn to understand the signs to determine
 your starter's readiness.  Furthermore you will
-also learn how to store your starter for
-long-term storage.
+also learn how to prepare your starter for long-term storage.
 
 \section{Baker's math}
 \label{section:bakers-math}
 
-In a large bakery a determining factor is how
+In a large bakery, a determining factor is how
 much flour you have at hand. Based on the amount
-of flour you have you can calculate how many
-breads or buns you can make. To make it easy
+of flour you have, you can calculate how many
+loaves or buns you can make. To make it easy
 for bakers the quantity of each ingredient
 is calculated as a percentage based on how much flour you have.
 Let me demonstrate this with a small example from
@@ -40,7 +39,7 @@ math and then adjust it for the 1.4 kilogram flour quantity.
 \resizebox{\textwidth}{!}{%
 \begin{tabular}{|l|r|r|}
 \hline
-\textbf{Ingredient}    & \multicolumn{1}{l|}{\textbf{Explanation}} & \multicolumn{1}{l|}{\textbf{Explanation}}  \\ \hline
+\textbf{Ingredient}    & \multicolumn{1}{l|}{\textbf{Percent}} & \multicolumn{1}{l|}{\textbf{Calculation}}  \\ \hline
 1000g flour            & 100\%                                     & 1000g of 1000g = 100\%                     \\ \hline
 600g water             & 60\%                                      & 600g of 1000g = 60\%                       \\ \hline
 100g sourdough starter & 10\%                                      & 100g of 1000g = 10\%                       \\ \hline
@@ -54,7 +53,7 @@ based on the flour. The 100 percent is the baseline as the absolute
 amount of flour that you have at hand. In this case that's 1000 grams
 (1 kilogram).
 
-Now let's go back to our example and just the flour as we have
+Now let's go back to our example and add just the flour, as we have
 more flour available the next day. As mentioned the next day
 we have 1.4 kilograms at hand (1400 grams).
 
@@ -168,7 +167,7 @@ probably not so good and metabolizing glucose. The contamination
 of your hands or air might play a minor role in the initial epic
 battle. But only the fittest microbes fitting the sourdough's
 niche are going to survive. This means the microorganisms that know
-how to convert maltose or glucose will have the upper hand. Or these
+how to convert maltose or glucose will have the upper hand. Or the
 microbes that ferment the waste of the other microbes. Ethanol created
 by the yeast is metabolized by the bacteria in your sourdough. That's
 why a sourdough has no alcohol. I can confirm the role of aerial
@@ -186,7 +185,7 @@ you see and notice is a sign of the first battle. Some microbes
 have already been outperformed. Others have won the first battle.
 After around 24 hours most of the starch has been broken down
 and your microbes are hungry for additional sugars. With a spoon
-take around 10 grams from the previous day mixture and place
+take around 10 grams from the previous day's mixture and place
 it in a new container. Again - you could also simply eye ball
 all the quantities. It does not matter that much. Mix the 10
 grams from the previous day with another 50 grams of flour
@@ -204,7 +203,7 @@ mold. In many user reports I saw mold being able to damage
 the starter when the starter itself dried out a lot. You will
 still have some mixture left from your first day. As this contains
 possibly dangerous pathogens that have been activated we will discard
-this mixture for now. Once your sourdough starter is mature never
+this mixture. Once your sourdough starter is mature never
 discard it. It's long fermented flour that is an excellent addon
 used to make crackers, pancakes and or delicious hearty sandwich
 breads. I also frequently dry it and use it as a rolling agent
@@ -215,7 +214,7 @@ in size and/or the starter changing its smell. Some people give
 up after the second or third day. That is because the signs might no longer
 be as dominant as they were on day one. The reason for this lies in only a few
 select microbes starting to take over the whole sourdough starter. The most
-adapt ones are going to win. They are very small in quantity and will
+adaptable ones are going to win. They are very small in quantity and will
 grow in population with each subsequent feeding. Even if you see no signs
 of activity directly, don't worry. There is activity in
 your starter on a microscopic level.
@@ -323,7 +322,7 @@ case I would proceed to take tiny bit of the dough at the end of the
 fermentation period. This piece I would use to regrow my starter again}
 
 
-As explained earlier your starter is adapt
+As explained earlier your starter is adapted
 to fermenting flour. The microbes in your starter are very resilient. They
 block external pathogens and other microbes. That is the reason why when
 buying a sourdough starter you will preserve the original microbes. They are
@@ -412,7 +411,7 @@ day return your starter. It is in a vulnerable state as there is still a bit
 of humidity left. Add some more flour to speed up the drying process. Repeat
 for another 2 days until you feel that there is no humidity left. This is
 important or else it might start to mold. Once this is done simply store the
-starter in an airtight container. If you can proceed and freeze
+starter in an airtight container. Or you can proceed and freeze
 the dried starter. Both options work perfectly fine. Your sporulated starter
 is now waiting for your next feeding.