Merge dcc52806ef into b2a016ad10

flowchart/table/figures

book/baking/baking.tex

@@ -37,24 +37,24 @@ At  \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns
 holds together nicely but is still extensible. This gel is essential
 for oven spring as it retains the gas inside your dough.
 
-At around  \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
-dough. If this weren't the case, your dough would taste soggy and
-doughy. The higher hydration your dough has, the more water your bread
+As the dough warms up in the oven, the water starts to evaporate out of your
+dough. If this weren't the case, your bread would come out soggy and
+doughy. The higher the hydration of your dough, the more water your bread
 still contains after the bake, changing its consistency.  As a result the
-crumb is going to taste a bit more moist.
+crumb will be somewhat moister.
 
-Another often undervalued step is the evaporation of acids.
+Another often undervalued step is the evaporation of acids from the crust.
 At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
 starts to evaporate.
 Shortly after at~\qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
 This is crucial to understand and it opens the door to many interesting
 ways to influence your final bread's taste. As more and more water
-begins to evaporate the acids in your dough become more concentrated.
-There is less water but in relation you have more acids, therefore a shorter
+evaporates the acids in your dough become more concentrated.
+There is less water but in relation you have more acids, therefore a longer
 bake will lead to a more tangy dough. The longer you bake the bread,
 the more of the water evaporates, but also ultimately the acids will follow.
 The longer you bake, the less sour your bread is going to be. By controlling
-baking time you can influence which sourness level you would like to achieve.
+baking time you can somewhat influence which sourness level you would like to achieve. Since the inside of the bread will never go above \qty{100}{\degreeCelsius} (\qty{212}{\degF}), acids cannot evaporate from there.
 
 It would be a very interesting experiment to bake a bread at different exact
 temperatures. How would a bread taste with only evaporated water but

book/basics/how-sourdough-works.tex

@@ -177,13 +177,13 @@ gluten content, however, my bread always turned out great.
 
 At the time, I~utilized an extended autolyse, which is just a fancy word for
 mixing flour and water in advance and then letting the mixture sit. Most
-recipes call for it as the process gives the dough an enzymatic head start, and
-in general it's a great idea. However, as an equally effective alternative,
-you could simply reduce the amount of leavening agent used --- in the case of
-sourdough, this would be your starter. This would allow the same biochemical
-reactions to occur at roughly the same rate without requiring you to mix your
-dough several times. My whole-wheat game improved dramatically after I~stopped
-autolysing my doughs.
+recipes call for it as the process gives the dough an enzymatic head start,
+and in general it's a great idea. However, as an equally effective
+alternative, you could simply reduce the amount of leavening agent used---in
+the case of sourdough, this would be your starter. This would allow the same
+biochemical reactions to occur at roughly the same rate without requiring you
+to mix your dough several times. My whole-wheat game improved dramatically
+after I~stopped autolysing my doughs.
 
 Now that I've had time to think about it, the result I~observed makes sense.
 In nature, the outer parts of the seed come into contact with water first, and
@@ -214,14 +214,13 @@ tweak just by adjusting the speed of your dough's fermentation.
 
 Yeasts are single-celled microorganisms belonging to the fungi kingdom. They
 can reproduce through either budding or by building spores. The spores are
-incredibly tiny and resistant to external factors. Scientists have found undamaged
-spores that are hundreds of million years old. There are a wide variety of
-species --- so far, about \num{1500}
-have been identified. Unlike other members of the fungi kingdom such as mold,
-yeasts do not ordinarily create a mycelium
-network~\cite{molecular+mechanisms+yeast}.\footnote{For one interesting
-exception, skip ahead to the end of this section on
-page~\pageref{aggressive-yeast}.}
+incredibly tiny and resistant to external factors. Scientists have found
+undamaged spores that are hundreds of million years old. There are a wide
+variety of species---so far, about \num{1500} have been identified. Unlike
+other members of the fungi kingdom such as mold, yeasts do not ordinarily
+create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For one
+    interesting exception, skip ahead to the end of this section on
+    page~\pageref{aggressive-yeast}.}
 
 \begin{figure}[!htb]
 \centering
@@ -369,14 +368,15 @@ Others have reported that bacteria feed on the byproducts of yeast and vice
 versa. This makes sense, as nature generally does a superb job of composting
 and breaking down biological matter~\cite{lactobacillus+sanfrancisco}.
 
-I~have yet to find a proper source that clearly describes the symbiosis between
-yeast and bacteria, but my current understanding is that they both coexist and
-sometimes benefit each other, but not always. Yeast, for example, tolerate the
-acidic environment created by the surrounding bacteria and are thus protected
-from other pathogens. Meanwhile, however, other research demonstrates that both
-types of microorganisms produce compounds that prevent the other from
-metabolizing food --- an interesting observation, by the way, as it could help to
-identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}.
+I~have yet to find a proper source that clearly describes the symbiosis
+between yeast and bacteria, but my current understanding is that they both
+coexist and sometimes benefit each other, but not always. Yeast, for example,
+tolerate the acidic environment created by the surrounding bacteria and are
+thus protected from other pathogens. Meanwhile, however, other research
+demonstrates that both types of microorganisms produce compounds that prevent
+the other from metabolizing food---an interesting observation, by the way, as
+it could help to identify additional antibiotics or
+fungicides~\cite{mold+lactic+acid+bacteria}.
 
 In the past, I've tried cultivating mushrooms and observed the mycelium
 attempting to defend itself against the surrounding bacteria; both types of

book/flour-types/flour-types.tex

@@ -19,8 +19,8 @@ type of flour.
 \begin{table}[!htb]
     \centering
         \input{tables/table-flour-types.tex}
-        \caption[Labelling of wheat flour]{A comparison of how different types
-            of wheat flour are labelled in different countries.}%
+        \caption[Labeling of wheat flour]{A comparison of how different types
+            of wheat flour are labeled in different countries.}%
         \label{tab:flour-types-comparison}
 \end{table}
 
@@ -116,7 +116,7 @@ your dough with more flavor.
     \centering
         \input{tables/table-overview-w-values.tex}
         \caption[Fermentation time versus W-value]{An overview of different
-            levels of W-values and the respective hydrations and fermentation
+            levels of W-values and the respective hydration and fermentation
             times.}%
         \label{tab:w-value}
 \end{table}

book/glossary/glossary.tex

@@ -140,20 +140,22 @@ a higher amount of gluten and can thus ferment for a longer period of time.
 then cooled and mixed with the main dough. This process helps in moisture retention
 and can enhance the flavor and texture of the final bread. Also see \emph{scald}.
 
-\item[Bulk Fermentation] The initial rising period after mixing all the ingredients.
-The dough is typically allowed to rise until it increases to a certain volume. The
-volume of increase depends on the flour that is used. When baking with wheat flour
-the gluten amount of the flour is the deciding factor. The more gluten your flour has
-(protein) the longer you can bulk ferment. A longer bulk fermentation improves the
-flavor and texture of the final bread. It becomes tangier and fluffier. You can aim
-for a \SI{25}{\percent} size increase of your dough and then slowly increase this to find your
-flour’s sweet spot. This is highly dependant from flour to flour. When using low gluten
-flour like rye you need to be careful as the longer fermentation can create a too
-sticky dough which collapses and does not hold its shape anymore.
+\item[Bulk Fermentation] The initial rising period after mixing all the
+    ingredients.  The dough is typically allowed to rise until it increases to
+    a certain volume. The volume of increase depends on the flour that is
+    used. When baking with wheat flour the gluten amount of the flour is the
+    deciding factor. The more gluten your flour has (protein) the longer you
+    can bulk ferment. A longer bulk fermentation improves the flavor and
+    texture of the final bread. It becomes tangier and fluffier. You can aim
+    for a \SI{25}{\percent} size increase of your dough and then slowly
+    increase this to find your flour's sweet spot. This is highly dependent
+    from flour to flour. When using low gluten flour like rye you need to be
+    careful as the longer fermentation can create a too sticky dough which
+    collapses and does not hold its shape anymore.
 
-\item[Cake Flour] Cake flour is a light, finely milled flour with a lower protein
-content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies,
-and pastries.
+\item[Cake Flour] Cake flour is a light, finely milled flour with a lower
+    protein content than all-purpose flour. It's ideal for tender baked goods
+    like cakes, cookies, and pastries.
 
 \item[Coil fold] A special stretch and folding technique. The coil fold is
 very gentle on the dough and is thus excellent throughout the bulk fermentation.
@@ -367,11 +369,12 @@ grains or malted grains can have higher protease activity due to the sprouting o
 malting process. Understanding and controlling protease activity is crucial in
 achieving desired bread quality and handling characteristics.
 
-\item[Pullman Loaf] A type of bread loaf characterized by its perfectly rectangular
-shape and soft, fine crumb. It is baked in a special lidded pan called a Pullman pan
-or pain de mie pan. The lid ensures that the bread rises in a perfectly straight
-shape, without the domed top characteristic of other bread loaves. Pullman loaves are
-often sliced very thin and are popular for making sandwiches.
+\item[Pullman Loaf] A type of bread loaf characterized by its perfectly
+    rectangular shape and soft, fine crumb. It is baked in a special lidded
+    pan called a Pullman pan or \emph{pain de mie} pan. The lid ensures that
+    the bread rises in a perfectly straight shape, without the domed top
+    characteristic of other bread loaves. Pullman loaves are often sliced very
+    thin and are popular for making sandwiches.
 
 \item[Retarding] The process of slowing down fermentation during the proofing
 stage by placing the dough in a colder environment, typically a refrigerator. This aids

book/history/sourdough-history.tex

@@ -185,7 +185,7 @@ 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 industrialisation began the first steam-powered grain mill was developed by
+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

book/intro/preface.tex

@@ -84,19 +84,21 @@ bug. That is when the developer must dig deeper to see the \emph{what} and the
 the framework is doing. You will need to read other engineers' source code, and you will be forced
 to understand \emph{why} things are happening.
 
-Being unhappy with what I~was baking, my engineering mindset took over, and I~had
-to do my own deep dive to understand what was going on. Much to my surprise, however,
-none of the recipes I'd encountered would tell me \emph{why} I~should use amount X
-of water and amount Y of flour, or \emph{why} exactly I~should use fresh yeast over dry yeast. Why
-should I~slap my dough while kneading it on the counter? Why is a standmixer
-better than kneading by hand? Why should I~let the dough sit for this long?
-Why is steaming the dough during baking important? Do I~really need to
-get myself an expensive Dutch oven to bake bread?
-The problem compounded when I~started reading about sourdough. It all sounded like black
-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 I~became even more determined to learn how decent bread should be made at home.
+Being unhappy with what I~was baking, my engineering mindset took over, and
+I~had to do my own deep dive to understand what was going on. Much to my
+surprise, however, none of the recipes I'd encountered would tell me
+\emph{why} I~should use amount $X$ of water and amount $Y$ of flour, or
+\emph{why} exactly I~should use fresh yeast over dry yeast. Why should I~slap
+my dough while kneading it on the counter? Why is a stand mixer better than
+kneading by hand? Why should I~let the dough sit for this long?  Why is
+steaming the dough during baking important? Do I~really need to get myself an
+expensive Dutch oven to bake bread?  The problem compounded when I~started
+reading about sourdough. It all sounded like black 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 I~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

book/mix-ins/mix-ins.tex

@@ -333,7 +333,7 @@ banneton or loaf pan with seeds or oats. When using a loaf pan or banneton
 these coverings also help to make the container stick less.
 
 Another approach commonly used with buns is to wet the surface or dump the
-dough in water. Afterward, dip the wetted piece of dough into your bowl of
+dough in water. Afterward, dip the wet piece of dough into your bowl of
 mix-ins.  This does not work for all mix-ins, as some can't handle the high
 temperatures during baking and char. Most commonly done with seeds
 (\eg~sesame, oats, flax-seed).

book/sourdough-starter/sourdough-starter-types.tex

@@ -157,15 +157,15 @@ By introducing this layer of water, less oxygen is available throughout the
 course of fermentation. This means that your starter will no longer be
 producing acetic acid. The heterofermentative lactic acid bacteria will thrive
 in this environment. This is a neat little trick to change your starter's
-flavor profile from vinegary to lactic. Your starter is going to develop
-dairy creamy notes. Interestingly, when changing the hydration again, your starter
+flavor profile from vinegary to lactic. Your starter is going to develop dairy
+creamy notes. Interestingly, when changing the hydration again, your starter
 is going to maintain the liquid starter flavor profile, but then benefit again
-from enhanced yeast activity. The liquid starter conversion is nonreversible.
+from enhanced yeast activity. The liquid starter conversion is irreversible.
 By changing to a liquid starter you will permanently select a subset of
-microbes that work better in the more liquid environment. So even after going back to a regular
-or stiff starter the subset of microbes created by the liquid conversion
-will remain. For this reason, it is recommended to keep a backup of the starter
-before the liquid starter conversion.
+microbes that work better in the more liquid environment. So even after going
+back to a regular or stiff starter the subset of microbes created by the
+liquid conversion will remain. For this reason, it is recommended to keep a
+backup of the starter before the liquid starter conversion.
 
 To begin with the
 conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and
@@ -225,9 +225,10 @@ mixing the starter there should be no chunks of flour left. Test placing
 the starter on your kitchen counter. When lifting it should slightly stick
 to your counter's surface. This test indicates that you hydrated the flour sufficiently.
 When the mixture is too dry, the fermentation speed is greatly reduced and
-the starter will seem inactive. The starter should be much drier
-than a regular starter, but also not too dry. Refer to figure~\ref{fig:stiff-starter-dry-check}
-for a visual example of the starter's required hydration level.
+the starter will seem inactive. The starter should be much drier than a
+regular starter, but also not too dry. Refer to
+Figure~\ref{fig:stiff-starter-dry-check} for a visual example of the starter's
+required hydration level.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}

book/sourdough-starter/sourdough-starter.tex

@@ -210,15 +210,13 @@ to smell the dough. Look for bubbles in the dough. Your dough
 might already have increased in size a little bit. Whatever
 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 \qty{10}{\gram} 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 \qty{10}{\gram}
-from the previous day with another \qty{50}{\gram} of flour
-and \qty{50}{\gram} of water. 
+Some microbes have already been outperformed. Others have won the first
+battle.  After around \qty{24}{hours} most of the starch has been broken down
+and your microbes are hungry for additional sugars. With a spoon take around
+\qty{10}{\gram} 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 \qty{10}{\gram} from the previous day with
+another \qty{50}{\gram} of flour and \qty{50}{\gram} of water. 
 
 Note the ratio of 1:5. I~very often use
 1~part of old culture with 5~parts of flour and 5~parts of water.

book/sourdough.sty

@@ -115,6 +115,8 @@
 % Caption and figure size below images
 \usepackage{caption}
 \captionsetup[figure]{font=footnotesize}
+\captionsetup[flowchart]{font=footnotesize}
+\captionsetup[table]{font=footnotesize}
 
 \DeclareSIUnit\degF{\text{°}F}
 

book/spelling_exceptions.txt

@@ -164,7 +164,6 @@ Krawontka
 Krzysztof
 Kuchengnom
 Kuriyama
-Labelling
 Lausuch
 Lecloux
 Leeuwen
@@ -199,7 +198,6 @@ Mitelski
 Moj
 Monicaks
 MqH3GVfjfBc
-NONINFRINGEMENT
 Napoli
 Nic
 Nirpf
@@ -326,7 +324,6 @@ caco
 cagno
 calc
 captionsetup
-caramelise
 carbonarius
 cerevisiae
 chapappifchapterprefix
@@ -343,12 +340,10 @@ citecolor
 codeblack
 codeblue
 coeliac
-colour
 countertop
 crum
 defaultfontfeatures
 degF
-dependant
 diastatic
 dimexpr
 discard2
@@ -404,7 +399,6 @@ hscale
 hspace
 htb
 htp
-hydrations
 hyperref
 hypersetup
 ie
@@ -413,7 +407,6 @@ ifnextchar
 ifthenelse
 ifwidelayout
 includegraphics
-industrialisation
 injera
 isaccessible
 jalapeño
@@ -422,7 +415,6 @@ kao
 karl
 keepaspectratio
 kitchenaid
-labelled
 lacto
 le
 leavevmode
@@ -500,7 +492,6 @@ scandinavia
 scorings
 selectfont
 semibold
-sep
 setchapterimage
 setchapterpreamble
 setchapterstyle
@@ -557,7 +548,6 @@ vspace
 wahlfeld
 wait1
 wait2
-wetted
 xsep
 xshift
 yYkTrGHNW2w

book/storing-bread/storing-bread.tex

@@ -116,8 +116,7 @@ This option is great for very long-term storage. Personally
 I~like having a few slices of bread frozen as an emergency
 backup when I~have had no time to bake.
 
-A 2008 study hints that there might be some health
-benefits to freezing and toasting your bread. By doing so
-the starch molecules could become more resistant to digestion
-and thus lower your body's blood sugar
-response by almost 40\%~\cite{freezing+toasting+bread}.
+A 2008 study hints that there might be some health benefits to freezing and
+toasting your bread. By doing so the starch molecules could become more
+resistant to digestion and thus lower your body's blood sugar response by
+almost \qty{40}{\percent}~\cite{freezing+toasting+bread}.

book/tables/table-baking-process-stages.tex

@@ -9,5 +9,5 @@
 122 / 252       & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ 
 140 / 284       & Maillard reaction       & The Maillard reaction starts to deform starches and proteins. 
                                             The dough starts browning.\\ 
-170 / 338       & Caramelization          & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
+170 / 338       & Caramelization          & Remaining sugars begin to caramelize giving your bread a distinct flavor.\\ \bottomrule
 \end{tabular}

book/troubleshooting/crumb-structures.tex

@@ -156,8 +156,8 @@ room temperature briefly before refrigerating can be beneficial.
 \begin{figure}
   \includegraphics[width=\textwidth]{fermented-too-short-underbaked}
   \caption[Underfermented bread]{A dense dough featuring a gummy, not fully
-      gelatinized area.  The picture has been provided by the user wahlfeld
-      from our community Discord server.}%
+      gelatinized area.  The picture has been provided by the user
+      \emph{wahlfeld} from our community Discord server.}%
   \label{fig:fermented-too-short-underbaked}
 \end{figure}
 

book/troubleshooting/misc.tex

@@ -756,7 +756,7 @@ fermentation at a pH of around 4.1. Please don't just
 follow my pH value; it's very individual. Keep measuring
 with different doughs to find out a value that works for you.
 
-\subsection{My flour has low gluten content --- what should I~do?}
+\subsection{My flour has low gluten content---what should I~do?}
 
 You can always mix in a little bit of vital wheat gluten. Vital wheat gluten
 is concentrated extracted gluten from wheat flour.

book/wheat-sourdough/wheat-sourdough.tex

@@ -94,7 +94,7 @@ The starter is what starts the fermentation in your main dough.
 If your starter is off, then your main dough is also going
 to cause trouble during the fermentation. Your starter's
 properties are passed on to your main dough. If your starter
-doesn't have a good balance of yeast to bacteria, so will your
+doesn't have a good balance of yeast to bacteria, neither will your
 main dough.
 
 \begin{flowchart}[!htb]
@@ -308,16 +308,16 @@ offers by simply letting your dough ferment for a longer period.
 Slowing the fermentation process is easy. Use less
 sourdough starter or ferment in a cooler environment.
 
-There are two reasons for the slow fermentation advantages.
-As explained earlier, both the protease enzyme and bacteria break down your
-gluten network. So as fermentation progresses, your dough will automatically
-become more extensible. This is because the rubber layers of your car tire
-are slowly converted and eaten. Ultimately your car tire turns into a balloon
-that can very easily be inflated. When waiting too long, the
-balloon will burst. You will have no gluten left anymore, and your dough
-becomes very sticky. Finding the sweet spot of enough rubber eating and not
-too much is what the perfect wheat sourdough bread is about. But don't worry --- after reading
-this chapter you will have the right tools at your disposal.
+There are two reasons for the slow fermentation advantages.  As explained
+earlier, both the protease enzyme and bacteria break down your gluten network.
+So as fermentation progresses, your dough will automatically become more
+extensible. This is because the rubber layers of your car tire are slowly
+converted and eaten. Ultimately your car tire turns into a balloon that can
+very easily be inflated. When waiting too long, the balloon will burst. You
+will have no gluten left anymore, and your dough becomes very sticky. Finding
+the sweet spot of enough rubber eating and not too much is what the perfect
+wheat sourdough bread is about. But don't worry---after reading this chapter
+you will have the right tools at your disposal.
 
 The advantages of slow fermentation can be nicely observed when experimenting
 with a fast-fermenting yeast dough (\qty{1}{\percent} dry yeast based on flour). The
@@ -615,7 +615,7 @@ by adding water and kneading again. This is a great trick to make
 a more extensible dough with lower-gluten flour~\cite{bassinage+technique}.
 
 When machine kneading a dough, opt for the same technique shown in
-flowchart~\ref{fig:wheat-sourdough-kneading-process}.  Initially opt for a low
+Flowchart~\ref{fig:wheat-sourdough-kneading-process}.  Initially opt for a low
 speed. This helps the homogenization process.
 After waiting to allow the flour to soak up the water, proceed on a higher speed
 setting. A good sign of a well-developed gluten network is
@@ -670,7 +670,7 @@ affecting the quality of the bread~\cite{oxidization+dough}.
 The last step before beginning bulk fermentation is to
 create a smooth dough ball. By making sure your dough's surface is
 smooth, you will have fewer touch points when touching the dough.
-See figure~\ref{fig:dough-touch-points} for a schematic visualization
+See Figure~\ref{fig:dough-touch-points} for a schematic visualization
 of how your hand touches a rugged and smooth dough.
 With the smooth surface, your dough is going to stick less on your hands. Applying
 later stretches and folds will be a lot easier. Without a smooth
@@ -701,7 +701,7 @@ you can't stretch the gluten. Always imagine you are touching something utterly
 By doing so you will automatically try to touch the dough as little
 as possible. Keep repeating the process until you see that the dough
 has a nice smooth surface. The final dough should look like the dough
-shown in~\ref{fig:dough-ball-steps}.
+shown in Figure~\ref{fig:dough-ball-steps}.
 
 If your outer gluten layer tears, you have overstretched your dough. In
 that case, take a 10-minute break, leaving your dough on the kitchen countertop.
@@ -766,9 +766,9 @@ turning it into a gigantic sticky fermented pancake. This
 is one of the reasons why the current baking industry prefers
 to make solely yeast-based doughs. By removing the bacteria
 from the fermentation, the whole process becomes a lot more
-predictable. The room for error (as shown in figure~\ref{fig:wheat-yeast-sourdough-degradation})
-is much larger. The doughs are perfect to be made in a
-machine.
+predictable. The room for error (as shown in
+Figure~\ref{fig:wheat-yeast-sourdough-degradation}) is much larger. The doughs
+are perfect to be made in a machine.
 
 \begin{flowchart}[!htb]
 \centering
@@ -1006,16 +1006,16 @@ fermentation stage. The process involves stretching the dough and then
 folding the dough onto itself. Some recipes call for a single stretch
 and fold, others for multiple.
 
-The primary goal of this technique is to provide
-additional dough strength to your dough. As shown in figure~\ref{fig:dough-strength-sourdough}
-there are multiple ways to create dough strength\footnote{In fact I~have seen many no-knead
-recipes calling for no initial kneading, but then applying stretch and folds
-during the bulk fermentation. The time required to do all the folds probably
-matches the initial kneading time required.}. If you do not knead as much at
-the start, you can reach the same level of dough strength by applying stretch
-and folds later. The more stretch and folds you do, the more dough strength
-you add to your dough. The result will be a more aesthetic loaf that has
-increased vertical oven spring.
+The primary goal of this technique is to provide additional dough strength to
+your dough. As shown in Figure~\ref{fig:dough-strength-sourdough} there are
+multiple ways to create dough strength\footnote{In fact I~have seen many
+    no-knead recipes calling for no initial kneading, but then applying
+    stretch and folds during the bulk fermentation. The time required to do
+    all the folds probably matches the initial kneading time required.}.
+If you do not knead as much at the start, you can reach the same level of
+dough strength by applying stretch and folds later. The more stretch and folds
+you do, the more dough strength you add to your dough. The result will be a
+more aesthetic loaf that has increased vertical oven spring.
 
 Sometimes, if the dough is very extensible
 and features very high hydration, stretching and folding is essential.
@@ -1088,7 +1088,7 @@ will tear. In that case, you just have to wait for at least 5--10~minutes until
 the gluten bonds heal and you can try again. When the gluten does not heal
 anymore, chances are you have pushed the fermentation for too long. Likely
 most of the gluten has broken down and you are already
-in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
+in the decay stage shown in Figure~\ref{fig:dough-strength-sourdough}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
@@ -1164,12 +1164,13 @@ Pre-shaping is done for several reasons:
 If you are making a single loaf from one dough batch the step is not required.
 In that case, you can directly proceed with shaping, skipping this step.
 
-The pre-shaping technique is the same as the process figure~\ref{fig:dough-ball-steps}.
-Whereas earlier you could tear the dough's surface this could now result in a catastrophe.
-For this reason, I~recommend practicing this step for as long as you need after kneading.
-The gluten network might be so extensible and degraded at this point that there
-is hardly any room for error. The dough wouldn't come together again. The only
-way to save such dough is to use a loaf pan.
+The pre-shaping technique is the same as the process
+Figure~\ref{fig:dough-ball-steps}.  Whereas earlier you could tear the dough's
+surface this could now result in a catastrophe.  For this reason, I~recommend
+practicing this step for as long as you need after kneading.  The gluten
+network might be so extensible and degraded at this point that there is hardly
+any room for error. The dough wouldn't come together again. The only way to
+save such dough is to use a loaf pan.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{preshape-direction}
@@ -1179,14 +1180,14 @@ way to save such dough is to use a loaf pan.
   \label{fig:preshape-direction}
 \end{figure}
 
-Pre-shape the dough as much as is needed to round up the top
-surface area. Try to touch the dough as little as possible
-to reduce its ability to stick to your hands. Drag the dough
-in the direction where you see a rough surface area. In
-case you have too little space to drag the dough because it might
-fall from the edge of your counter, simply lift it with a swift movement and place
-it in a better position for pre-shaping. Please refer to figure~\ref{fig:preshape-direction}
-for a visualization showing the pre-shaping direction.
+Pre-shape the dough as much as is needed to round up the top surface area. Try
+to touch the dough as little as possible to reduce its ability to stick to
+your hands. Drag the dough in the direction where you see a rough surface
+area. In case you have too little space to drag the dough because it might
+fall from the edge of your counter, simply lift it with a swift movement and
+place it in a better position for pre-shaping. Please refer to
+Figure~\ref{fig:preshape-direction} for a visualization showing the
+pre-shaping direction.
 
 Try to set yourself a limit of movements to finish pre-shaping
 a dough. Then you will be more conscious about each movement
@@ -1279,7 +1280,7 @@ with step 3.
 
 If you divided and pre-shaped, apply flour generously to the dough's
 top layer as well. With gentle hands spread the flour evenly across
-the dough's surface. See figure~\ref{fig:shaping-flour-surface} for a
+the dough's surface. See Figure~\ref{fig:shaping-flour-surface} for a
 visual representation of how your dough should look after coating
 the surface.
 
@@ -1322,7 +1323,7 @@ it has a more rectangular shape. While stretching, make sure to touch
 the sticky side as little as possible. Place your hands on the bottom
 floured side and the edge of the sticky side. With gentle hands,
 stretch the dough until the shape in front of you looks rectangular.
-Refer to figure~\ref{fig:shaping-rectangular-dough} and compare
+Refer to Figure~\ref{fig:shaping-rectangular-dough} and compare
 your dough with the shown dough.
 
 \subsection[Folding]{Fold the dough together}
@@ -1361,7 +1362,7 @@ now faces you.
 Start to roll the dough inwards beginning at the top of the dough.
 Keep rolling the dough inwards until you have created a dough roll.
 
-Refer to figure~\ref{fig:shaping-folding} for a full visual
+Refer to Figure~\ref{fig:shaping-folding} for a full visual
 representation of the process.
 
 If your dough does not hold its shape, chances are you have pushed
@@ -1418,16 +1419,16 @@ applies when making other doughs such as baguette doughs. The floured
 surface will always be downwards facing. The dough is then flipped over
 once for baking.}.
 
-Proceed and lift the dough with 2 hands from the counter.
-Gently rotate it once and then place the dough in your
-banneton for proofing\footnote{The seam side should now be facing you.
-Some bakers like to seal the seam a little more. I~did
-not notice that this improves the dough's strength. As far as I~can
-tell, this only improves the visual appearance of the bottom side
-of the final loaf.}. If you did everything right, then your
-dough should look somewhat similar to the dough shown in figure~\ref{fig:shaping-prepare-proofing}.
-As the last step of shaping, place a kitchen towel over your banneton
-or bowl and begin proofing.
+Proceed and lift the dough with 2 hands from the counter.  Gently rotate it
+once and then place the dough in your banneton for proofing\footnote{The seam
+    side should now be facing you.  Some bakers like to seal the seam a little
+    more. I~did not notice that this improves the dough's strength. As far as
+    I~can tell, this only improves the visual appearance of the bottom side of
+    the final loaf.}.
+If you did everything right, then your dough should look somewhat similar to
+the dough shown in Figure~\ref{fig:shaping-prepare-proofing}.  As the last
+step of shaping, place a kitchen towel over your banneton or bowl and begin
+proofing.
 
 \section{Proofing}