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}.
 

book/intro/preface.tex

@@ -92,13 +92,13 @@ The problem compounded when I started reading about sourdough. It all sounded li
 magic. Why were some sourdoughs made from fruits, while others were made from flour?
 Why should one recipe use wheat while another used rye or spelt? How often should the
 sourdough be fed? The questions I had then could have filled 20 pages. I was confused,
-but became even more determined to learn how decent bread at home should be made.
+but became even more determined to learn how decent bread should be made at home.
 
 The feedback I received from friends helped me to improve with each
 iteration of homemade bread. Compared to coding, where you sometimes have to wait months
 for this feedback, bread making is much more direct. Plus, you can eat your successes
 (and failures!) And, much to my surprise, even those failures started tasting better than
-most store-bought breads. Eating a homemade bread that took you hours to make allows you
+most store-bought breads. Eating a homemade bread that takes you hours to make allows you
 to develop a different relationship with your food, and baking bread from scratch with my
 bare hands was a welcome change after hours of working on the computer.
 
@@ -159,7 +159,7 @@ In software terms, this would be a {\it bread framework}.
 
 It is my goal for this book to help everyone facing issues with flour, fermentation, baking,
 and more. It should provide a detailed understanding as to why certain steps are necessary
-and how to adapt when things go wrong while making bread.
+and how to adapt then when things go wrong while making bread.
 
 It is my desire for this knowledge to be accessible to everyone around the world, regardless
 of budget, and as such, do not want to charge for the book. That's why I've decided to make

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.