Fixed Typos (#79)

book/baking/baking.tex

@@ -99,7 +99,7 @@ dough has turned into a bread. At this
 point, your bread is sterile as the temperature was too hot for
 for the microorganisms to survive. \footnote{I wonder though
 if a starter culture could be grown again from a slice of bread.
-Under heat stress the microorganisms beging sporulating. Maybe
+Under heat stress the microorganisms begin sporulating. Maybe
 some of the spores survive the baking process and could be reactivated
 later? If this worked, you could use any store bought sourdough
 bread as a source for a new starter.}

book/intro/acknowledgements.tex

@@ -1,7 +1,7 @@
 This book would not have been possible without your help.
 
 With all your donations I have been able to focus on finishing
-this book. Your continous support allows me to focus
+this book. Your continuous support allows me to focus
 on improving this book even more.
 
 Furthermore many of you have contributed and improved the

book/sourdough-starter/sourdough-starter.tex

@@ -36,7 +36,7 @@ math and then adjust it for the 1.4 kilogram flour quantity.
 
 \begin{figure}[!htb]
   \includegraphics{tables/table-bakers-math-example.pdf}
-  \caption{An example table demonstrating how to properly calclate using baker's math}
+  \caption{An example table demonstrating how to properly calculate using baker's math}
 \end{figure}
 
 Note how each of the ingredients is calculated as a percentage

book/troubleshooting/crumb-structures/crumb-structures.tex

@@ -8,7 +8,7 @@ that you can use to debug your baking process.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{crumb-structures-book}
-  \caption{A schematic visualisation of different crumb structures and their respective causes. The
+  \caption{A schematic visualization of different crumb structures and their respective causes. The
   final bread's crumb is a key aspect to identify potential issues related to fermentation
   or baking technique.}
   \label{fig:crumb-structures-book}