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Tidy up history chapter (#6)

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* Capitalise some proper nouns

* Tidy up grammar and punctuation

(side note: nice pun at "The grains over time have been *bread* more and more towards containing a higher amount of gluten.")

* Remove unnecessary "through"
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book/history/sourdough-history.tex
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Sourdough has been made since ancient times. The exact origins Sourdough has been made since ancient times. The exact origins
of fermented bread is however unknown. One of the most ancient of fermented bread are however unknown. One of the most ancient
preserved sourdough breads has been excavated in Switzerland. preserved sourdough bread has been excavated in Switzerland.
However based on recent research some scientists speculate However, based on recent research, some scientists speculate
that sourdough bread has already been made 12000 BC in ancient that sourdough bread has already been made in 12000 BC in ancient
Jordan \cite{jordan+bread}. Jordan \cite{jordan+bread}.
\begin{figure}[h] \begin{figure}[h]
@@ -24,42 +24,42 @@ were the reason they made better bread. It is not clear when
people started using a bit of the dough from the previous people started using a bit of the dough from the previous
day for the next batch of dough. But by doing so sourdough 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 bread making was born. Wild yeast on the flour and in the air
plus bacteria start to decompose the flour water mixture, also plus bacteria start to decompose the flour-water mixture, also
known as your dough. The yeast makes the dough fluffy and known as your dough. The yeast makes the dough fluffy and
the bacteria primarily creates acidity. Both the different the bacteria primarily creates acidity. Both the different
microorganisms work in a symbiotic relationship. Humans microorganisms work in a symbiotic relationship. Humans
appreciated the enhanced airy structure and slight acidity appreciated the enhanced airy structure and slight acidity
of the dough. Furthermore the shelf life of such a bread of the dough. Furthermore, the shelf life of such bread
was extended due to the increased acidity. 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 or making wine. A small tiny batch of the previous production
would be used for the next production. This way humans created 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 the scientist Anton van Leeuwenhoek first microscoped yeast
microorganisms. Over time with each bach the yeasts and bacteria microorganisms. Over time with each batch, the yeasts and bacteria
would become better at consuming whatever they were thrown at. would become better at consuming whatever they were thrown at.
By feeding your sourdough starter you are selectively breeding By feeding your sourdough starter you are selectively breeding
microorganisms that are good at eating your flour. With microorganisms that are good at eating your flour. With
each iteration your sourdough knows how to better ferment the flour each iteration, your sourdough knows how to better ferment the flour
at hand. This is also the reason why more mature sourdough starters sometimes at hand. This is also the reason why more mature sourdough starters sometimes
tend to leaven doughs faster (source needed). It is crazy if you tend to leaven doughs faster (source needed). It is crazy if you
think about it. People have been using this process despite not think about it. People have been using this process despite not
knowing what was actually going on for thousands of years! The knowing what was actually going on for thousands of years! The
sourdough in itself is a symbiotic relationship. But the sourdough sourdough in itself is a symbiotic relationship. But the sourdough
also adapted to humans and formed a symbiotic relationship with us. also adapted to humans and formed a symbiotic relationship with us.
For food and water we are rewarded with delicious bread. In exchange For food and water, we are rewarded with delicious bread. In exchange,
we shelter and protect the sourdough. Spores from the starter we shelter and protect the sourdough. Spores from the starter
are spread through aerial contamination or through insects like fruit flies. are spread through aerial contamination or insects like fruit flies.
This allows the sourdough starter to spread its spores even This allows the sourdough starter to spread its spores even
further all around the world. further all around the world.
Brewers would start to experiment utilizing the muddy leftovers Brewers would start to experiment with utilizing the muddy leftovers
of the beer fermentation to start making doughs. They would notice of the beer fermentation to start making doughs. They would notice
that the resulting bread doughs were becoming fluffy and compared that the resulting bread doughs were becoming fluffy and compared
to the sourdough process would lack the acidity in the final product. 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 A popular example is shown in a report from 1875. Eben Norton Horsford
would write about famous "Kaiser Semmeln" (Emperor's bread rolls). would write about the famous "Kaiser Semmeln" (Emperor's bread rolls).
These are essentially bread rolls made with brewer's yeast instead 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 bread rolls like these were ultimately consumed by the noble people
@@ -71,7 +71,7 @@ in Vienna \cite{vienna+breadrolls}.
\label{sourdough-stove} \label{sourdough-stove}
\end{figure} \end{figure}
Only in 1857 the French microbiologist Louis Pasteur discovered Only in 1857, the French microbiologist Louis Pasteur discovered
the process of alcoholic fermentation. He would prove that the process of alcoholic fermentation. He would prove that
yeast microorganisms are the reason for alcoholic fermentation yeast microorganisms are the reason for alcoholic fermentation
and not other chemical catalysts. What would then start is and not other chemical catalysts. What would then start is
@@ -84,27 +84,27 @@ to leaven a bread dough could now be done within 1 hour.
The process became much more efficient. During world war II The process became much more efficient. During world war II
the first packaged dry yeast was developed. This would ultimately the first packaged dry yeast was developed. This would ultimately
allow bakeries and home bakers to make bread way faster. allow bakeries and home bakers to make bread way faster.
Thanks to pure yeast building bread making machines was Thanks to pure yeast, building bread making machines was
possible. Provided you have the same temperature your yeast possible. Provided you have the same temperature your yeast
would always ferment exactly the same way. As fermentation would always ferment exactly the same way. As fermentation
times sped up the taste of the final bread would deteriorate. times sped up the taste of the final bread would deteriorate.
The sprouting process induced by certain enzymes is essential The sprouting process induced by certain enzymes is essential
to develop a fluffier texture and better tasting crust. This to developing a fluffier texture and better tasting crust. This
can't be indefinitely sped up. Soon bakeries would start can't be indefinitely sped up. Soon bakeries would start
to introduce additional enzymes to achieve similar properties to introduce additional enzymes to achieve similar properties
of sourdough breads in yeast based doughs. Sourdough almost to sourdough bread in yeast-based doughs. Sourdough almost
completely vanished from the surface. Only a handful completely vanished from the surface. Only a handful
of true nerds would continue making breads with sourdough. of true nerds would continue making bread with sourdough.
Suddenly people started to talk more often about celiac disease Suddenly people started to talk more often about celiac disease
and the role of gluten. The disease isn't old, it has first and the role of gluten. The disease isn't old, it has first
been described in 250 AD \cite{coeliac+disease}. People been described in 250 AD \cite{coeliac+disease}. People
would note how modern bread has much more gluten compared would note how modern bread has much more gluten compared
to ancient bread. The bread in ancient times probably was way more flat. to ancient bread. The bread in ancient times probably was way flatter.
The grains over time have been bread more and more towards containing a higher The grains over time have been bread more and more towards containing a higher
amount of gluten. Gluten is a protein that gives modern amount of gluten. Gluten is a protein that gives modern
bread it's typical soft fluffy crumb structure. The bread its typical soft fluffy crumb structure. The
gluten proteins bind together once activated with water. gluten proteins bind together once activated with water.
Throughout the course of the fermentation CO2 is trapped Throughout the course of the fermentation, CO2 is trapped
in this protein matrix. The tiny created chambers expand in this protein matrix. The tiny created chambers expand
during the baking process. As the dough gelatinizes while during the baking process. As the dough gelatinizes while
being heated the structure is fortified. This makes the bread appear being heated the structure is fortified. This makes the bread appear
@@ -114,41 +114,41 @@ the consumed proteins. There is gluten intolerance
and celiac disease. When people say they don't handle and celiac disease. When people say they don't handle
gluten will it's mostly a gluten intolerance they describe. gluten will it's mostly a gluten intolerance they describe.
Some people describe similar issues when consuming Some people describe similar issues when consuming
too much lactose. If you eat a long fermented cheese too much lactose. If you eat a long-fermented cheese
however most of the lactose has been fermented by however most of the lactose has been fermented by
the tiny microorganisms. People would investigate and the tiny microorganisms. People would investigate and
note how sourdough bread can typically be handled better note how sourdough bread can typically be handled better
compared to plain fast made factory breads. The compared to plain fast made factory bread. The
reason for this is that enzymes take time to work the dough. reason for this is that enzymes take time to work the dough.
The gluten is a storage protein from the flour. Once Gluten is a storage protein of flour. Once
sprouting is activated by adding water, the protease sprouting is activated by adding water, the protease
enzyme starts to convert the gluten into tinier amino acids enzyme starts to convert the gluten into tinier amino acids
that are required for sprouting. Over time you are effectively that are required for sprouting. Over time you are effectively
losing gluten as it's naturally broken down. Furthermore losing gluten as it's naturally broken down. Furthermore,
traditionally lactic acid bacteria would start to decompose traditionally lactic acid bacteria would start to decompose
the flour water mix. Almost everything is recycled in nature. the flour-water mix. Almost everything is recycled in nature.
Part of their diet is to consume the proteins of the dough. Part of their diet is to consume the proteins in the dough.
Modern bread is faster and no longer has lactic acid bacteria. Modern bread is faster and no longer has lactic acid bacteria.
Both factors together mean that you are consuming products Both factors together mean that you are consuming products
with a much higher gluten value compared to ancient times with a much higher gluten value compared to ancient times
when natural fermentation was used \cite{raffaella+di+cagno}. when natural fermentation was used \cite{raffaella+di+cagno}.
During the California gold rush french bakers brought the sourdough During the California Gold Rush, French bakers brought the sourdough
culture to northern america. A popular bread became the culture to Northern America. A popular bread became the
San Francisco sourdough. It's characterized by its unique San Francisco sourdough. It's characterized by its unique
tang (which was previously common for every bread). It tang (which was previously common for every bread). It
however remained more of niche food. What really expedited however remained more of a niche food. What really expedited
the comeback of sourdough was the 2020 COVID-19 pandemic. the comeback of sourdough was the 2020 COVID-19 pandemic.
Flour and yeast became scarce in the supermarkets. While Flour and yeast became scarce in the supermarkets. While
flour returned yeast couldn't be found. People started flour returned yeast couldn't be found. People started
to look for alternatives and rediscovered the ancient to look for alternatives and rediscovered the ancient
way of making sourdough bread. Soon many realized way of making sourdough bread. Soon many realized
that making sourdough bread is more complex than modern that making sourdough bread is more complex than modern
yeast based bread. You need to maintain a sourdough starter yeast-based bread. You need to maintain a sourdough starter
and have it in ideal shape to properly ferment your dough. and have it in ideal shape to properly ferment your dough.
Furthermore compared to a yeast based dough you can't just Furthermore compared to a yeast-based dough you can't just
punch the dough down and let the fermentation continue. punch the dough down and let the fermentation continue.
You can overferment your dough resulting a sticky You can overferment your dough, resulting in a sticky
dough mess. This complexity lead to many bakers looking dough mess. This complexity lead to many bakers looking
for help and many thriving communities formed around for help and many thriving communities formed around
the topic of homemade bread. the topic of homemade bread.