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Do not pretend Evan's mills were steam powered

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Theuy defo were not in his book.
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book/history/sourdough-history.tex
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@@ -185,12 +185,12 @@ 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}.
As industrialization began the first steam-powered grain mill was developed by
Oliver Evans in \num{1785}. Evans' design incorporated several innovations,
including automated machinery for various milling processes, making it more
efficient than traditional water or animal-powered mills. His steam-powered
mill marked a significant advancement in industrial technology for bread
making~\cite{evans+mill}.
As industrialization began inventors like Oliver Evans, in \num{1785}
developed improved mill devices~\cite{evans+mill} incorporating several
innovations, including automated machinery for various milling processes.
This eventually evolved to steam-powered grain mills, more efficient than
traditional water or animal-powered mills. Those steam-powered mill marked a
significant advancement in industrial technology for bread making.
\begin{figure}[ht]
\includegraphics[width=\textwidth]{sourdough-stove}
@@ -198,32 +198,30 @@ making~\cite{evans+mill}.
\label{sourdough-stove}
\end{figure}
The biggest advancement of industrial breadmaking happened in \num{1857}.
The French microbiologist Louis Pasteur discovered
the process of alcoholic fermentation. He would prove that
yeast microorganisms are the reason for alcoholic fermentation
and not other chemical catalysts. He continued with his research and
was the first person to isolate and grow pure yeast strains.
Soon later in \num{1868} the Fleischmann brothers Charles
and Maximilian were the first to patent pure yeast strains
for bread making. The yeasts offered
The biggest advancement of industrial bread making happened in \num{1857}.
The French microbiologist Louis Pasteur discovered the process of alcoholic
fermentation. He would prove that yeast microorganisms are the reason for
alcoholic fermentation and not other chemical catalysts. He continued with his
research and was the first person to isolate and grow pure yeast strains.
Soon later in \num{1868} the Fleischmann brothers Charles and Maximilian were
the first to patent pure yeast strains for bread making. The yeasts offered
were isolated from batches of sourdough. By \num{1879} the machinery was built
to multiply the yeast in large centrifuges~\cite{fleischmann+history}.
The pure yeast would prove to be excellent and turbocharged
at leavening bread doughs. What would previously take 10~hours
to leaven a bread dough could now be done within 1~hour.
The process became much more efficient. What ultimately made making large
batches of dough possible, was the invention of the electrical kneader. Rufus
Eastman, an American inventor, is often credited with an important advancement
in mixer technology. In \num{1885}, he received a patent for an electric mixer
with a mechanical hand-crank mechanism. This device was not as advanced or as
widely adopted as later electric mixers, but it was an early attempt to
mechanize mixing and kneading processes in the kitchen using electricity.
Eastman's invention represented an important step in the development of
electric mixers, but it wasn't as sophisticated or popular as later models
like the KitchenAid mixer. The KitchenAid mixer, introduced in \num{1919}, is
often recognized as one of the first widely successful electric mixers and
played a significant role in revolutionizing kitchen appliances for home
to multiply the yeast in large centrifuges~\cite{fleischmann+history}. The
pure yeast would prove to be excellent and turbocharged at leavening bread
doughs. What would previously take 10~hours to leaven a bread dough could now
be done within 1~hour. The process became much more efficient. What
ultimately made making large batches of dough possible, was the invention of
the electrical kneader. Rufus Eastman, an American inventor, is often
credited with an important advancement in mixer technology. In \num{1885}, he
received a patent for an electric mixer with a mechanical hand-crank
mechanism. This device was not as advanced or as widely adopted as later
electric mixers, but it was an early attempt to mechanize mixing and kneading
processes in the kitchen using electricity. Eastman's invention represented
an important step in the development of electric mixers, but it wasn't as
sophisticated or popular as later models like the KitchenAid mixer. The
KitchenAid mixer, introduced in \num{1919}, is often recognized as one of the
first widely successful electric mixers and played a significant role in
revolutionizing kitchen appliances for home
cooks~\cite{first+mixer}~\cite{kitchenaid+history}.
During World~War~II the first packaged dry yeast was developed. This would