Eliminates duplication (#467)

I tripped over the 'around all around' it sounds wrong to me. I propose to either have 'all around' or 'around your'.

book/history/sourdough-history.tex

@@ -229,7 +229,7 @@ During World~War~II the first packaged dry yeast was developed. This would
 ultimately allow bakeries and home bakers to make bread much faster and more
 consistently. Thanks to pure yeast, building industrial bread making machines
 was now possible. Provided you maintain the same temperature, same flour and
-yeast strains fermentation became precisely reproducible. This ultimately lead
+yeast strains fermentation became precisely reproducible. This ultimately led
 to the development of giga bakeries and flour blenders. The bakeries demanded
 the same flour from year to year to bake bread in their machines.  For this
 reason, none of the supermarket flour you buy today is single origin.  It is

book/sourdough-starter/sourdough-starter.tex

@@ -4,7 +4,7 @@
 In this chapter you will learn how to make your
 own sourdough starter, but before doing so you will
 quickly learn about baker's math. Don't worry,
-it's a very simple way how to write a recipe which
+it's a very simple way 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 indicating
@@ -125,7 +125,7 @@ values are just shown as a reference.
 Don't use chlorinated water when setting up your starter.
 Ideally, you should use bottled water. In certain regions
 like Germany, tap water is perfectly fine. Chlorine is added
-to water as a disinfectant to kill microorganisms, you will
+to water as a disinfectant to kill microorganisms; you will
 not be able to grow a starter with chlorinated water.
 
 In this process, the hydration of your starter is \qty{100}{\percent}.

book/troubleshooting/crumb-structures.tex

@@ -300,7 +300,7 @@ Similar to baking too hot, when baking without enough steam, your dough's crust
 forms too quickly. It's hard to spot the difference between the two mistakes.
 I~typically first ask about the temperature and then about the steaming technique
 to determine what might be wrong with the baking process. Too little steam can
-typically be spotted by having a thick crust around all around your dough paired
+typically be spotted by having a thick crust all around your dough paired
 with large alveoli towards the edges.
 
 The steam essentially prevents the Maillard reaction from happening too quickly

website/.ruby-version

@@ -1 +1 @@
-3.3.7
+3.3.8

website/Gemfile.lock

@@ -23,7 +23,7 @@ DEPENDENCIES
   pry
 
 RUBY VERSION
-   ruby 3.3.7p123
+   ruby 3.3.8
 
 BUNDLED WITH
    2.4.12