Spell check all files (#38)

* Add aspell check script

* Spell check all files

* manual spell check for content
* aspell-powered spell check for content
* manual spell check for file names

.aspell.en.prepl

@@ -0,0 +1,3 @@
+personal_repl-1.1 en 0 
+repo repository
+sourdoughsourdough sourdough

.aspell.en.pws

@@ -0,0 +1,17 @@
+personal_ws-1.1 en 16 
+portuguese
+ryish
+tldr
+KitchenAid
+md
+broa
+bavarian
+spelt
+acrylamides
+faq
+TODO
+Autolyse
+german
+doughs
+banneton
+autolysing

.gitignore

@@ -0,0 +1 @@
+*.bak

README.md

@@ -1,14 +1,15 @@
 # The Bread Code Manifesto
 
-Learn how to master the art of baking the programmer way. If you love programming, you will also enjoy breaking some bread. A/B test, iterate and ultimately become a self-taught baker. This repo is dedicated to becoming your bread manifesto with useful tricks and hacks. Furthermore, the goal is to illustrate how easy making bread is and that you can get started today without expensive tools.
+Learn how to master the art of baking the programmer way. If you love programming, you will also enjoy breaking some bread. A/B test, iterate and ultimately become a self-taught baker. This repository is dedicated to becoming your bread manifesto with useful tricks and hacks. Furthermore, the goal is to illustrate how easy making bread is and that you can get started today without expensive tools.
 
-This repo is still work in progress and will be updated continuously.
+This repository is still work in progress and will be updated continuously.
 
 ![A nice and yummy sourdough bread](https://i.imgur.com/KiFiGbc.jpg)
 
 ## Recipes with yeast
 
-The basic recipe is the source recipe from which the customized recipes inherit. I suggest starting baking the standard bread until you master it. Only then move on to further customization.
+The basic recipe is the source recipe from which the customized recipes inherit.
+I suggest starting baking the standard bread until you master it, and only then move on to further customizations.
 
 * [Basic bread](basics/basic-dough.md)
 
@@ -18,16 +19,18 @@ Custom recipes:
 * [French bread](recipes/savory/french-bread.md)
 * [Date walnut bread](recipes/sweet/date-walnut-bread.md)
 * [Portuguese inspired Broa corn bread](recipes/savory/portuguese-broa-corn-bread.md)
-* [Line seeds bread](recipes/savory/lineseeds-bread.md)
+* [Linseed bread](recipes/savory/linseed-bread.md)
 * [Bacon bread](recipes/savory/bacon-bread.md)
 * [Salami bread](recipes/savory/salami-bread.md)
-* [Saffron Goat Cheese bread](recipes/savory/safron-goat-cheese.md)
+* [Saffron Goat Cheese bread](recipes/savory/saffron-goat-cheese.md)
 * [Cocoa bread](recipes/sweet/cocoa-bread.md)
-* [Full milk Chocolate bread](recipes/sweet/fullmilk-chocolotate-bread.md)
+* [Full milk Chocolate bread](recipes/sweet/full-milk-chocolate-bread.md)
 
 ## Recipes with sourdough
 
-Sourdough bread is an all natural bread without any added yeast. The dough gives the bread an amazing you guessed it, sour taste. Any yeast bread can also be made with sourdough instead of yeast.
+Sourdough bread is an all natural bread without any added yeast.
+The dough gives the bread an amazing, you guessed it, sour taste.
+Any yeast bread can also be made with sourdough instead of yeast.
 
 * [Make your own sourdough](basics/sourdough.md)
 
@@ -47,13 +50,24 @@ Custom Recipes:
 
 ## Motivation
 
-Did you ever relish the taste of a fresh and warm bread with a crispy crust? Do you know the sound of the crispy crust when you take a bite? And have you ever experienced the delicious and homey scent of a bread coming right out of the oven?
+Have you ever relished the taste of a fresh and warm bread with a crispy crust?
+Do you know the sound of the crispy crust when you take a bite?
+Have you ever experienced the delicious and homey scent of a bread coming right out of the oven?
 
-When baking a bread you experience a whole variety of emotions and senses. Furthermore, you step into a world, where simplicity can become very complex. However, reaching perfection is amazing! The feeling of having crafted a perfect combination of all natural ingredients is unique and so special. I say “a perfect combination”, not “the perfect combination” because that is the secret. There is no such thing as the perfect bread. There are so many different possibilities, combinations, ingredients, parameters — every bread is unique!
+When baking bread, you experience a whole variety of emotions and sensations. Furthermore, you step into a world where simplicity can become very complex.
+However, reaching perfection is amazing! The feeling of having crafted a perfect combination of all natural ingredients is unique and so special.
+I say “a perfect combination”, not “_the_ perfect combination” because that is the secret. There is no such thing as the perfect bread. There are so many different possibilities, combinations, ingredients, parameters — every bread is unique!
 
-Being a programmer myself I lacked scientific resources on the internet. In the daytime job, we use A/B testing for almost everything. Why not apply the same proven methodologies to baking?
+Being a programmer myself, I lacked scientific resources on the internet. In my daytime job, we use A/B testing for almost everything. Why not apply the same proven methodologies to baking?
 
-All the recipes I provide have been A/B tested by myself with different variations. I encourage you to do the same. Try to recreate the same bread with only one parameter changing at the same time. Make notes and log all the different types bread you made. Slowly bread by bread you will become better. You will fail, in fact, you will fail often. Ask yourself with every fail what you could have done better? That's how I have learned and still learn with every bread I make. That's what I call `The Bread Code`.
+All the recipes I provide have been A/B tested by myself with different variations. I encourage you to do the same.
+Try to recreate the same bread with only one parameter changing at the same time.
+Make notes and log all the different types bread you made. Slowly, bread by bread you will become better.
+
+You will fail, in fact, you will fail often.
+With every fail, ask yourself what you could have done better.
+That's how I have learned and still learn with every bread I make.
+That's what I call `The Bread Code`.
 
 ## Links
 

aspell-check-all.sh

@@ -0,0 +1,5 @@
+#!/bin/bash
+
+for f in **/*.md; do
+	aspell --home-dir=. check $f
+done

basics/basic-dough.md

@@ -1,10 +1,12 @@
 # The Basic Dough
 
-Use this basic dough recipe as starter for all your upcoming breads. Custom
-ingredients are added before the final shaping. The basic formula always
-remains the same.
+Use this basic dough recipe as starter for all your upcoming breads.
+Custom ingredients are added before the final shaping.
+The basic formula always remains the same.
 
-Prepare the dough always 24 hours before baking. If you run out of time you can also do this faster but then have to knead more initially. In this case a KitchenAid or a similar tool can be helpful as it will speed up the process.
+Always prepare the dough 24 hours before baking.
+If you run out of time, you can also do this faster but then you will have to knead more initially.
+In this case a KitchenAid or similar tool can be helpful, as it will speed up the process.
 
 ## Ingredients
 
@@ -17,75 +19,124 @@ Prepare the dough always 24 hours before baking. If you run out of time you can
 
 ### Preparation steps
 
-The default recipe does not require any steps to be taken in advance. Custom recipes hook in here with additional steps that are required to be done before starting the bake.
+The default recipe does not require any preliminary steps.
+Custom recipes hook in here with additional steps that are required to be done before starting the bake.
 
 ### Autolyse
 
-Mix together all the ingredients in a large bowl except the yeast. Stir them with a spoon for 2 minutes. Let the dough rest for an hour after this step to have the flour absorb the water. Furthermore the atoms will homogenize and spread evenly throughout the dough.
+Mix together all the ingredients in a large bowl except the yeast. Stir them with a spoon for 2 minutes.
+Let the dough rest for an hour after this step to have the flour absorb the water.
+Furthermore the atoms will homogenize and spread evenly throughout the dough.
 
 ### Add the yeast
 
-Place the yeast evenly on top of your dough. Many sources claim this should be done after the autolysing. However when baking myself I sometimes added yeast right away. I could not notice a significant difference. It would be interesting to conduct more research on this topic.
+Place the yeast evenly on top of your dough. Many sources claim this should be done after the autolysing.
+However, when baking myself I sometimes add yeast right away and could not notice a significant difference.
+It would be interesting to conduct more research on this topic.
 
 ### Form the gluten
 
-We need a really strong layer of gluten to trap the air in the dough. At the same time this will make the bread more crispy. Bread with nicely formed gluten will not fall apart when cutting.
+We need a very strong layer of gluten to trap air in the dough.
+At the same time this will make the bread more crispy.
+Bread with nicely formed gluten will not fall apart when cutting.
 
-Knead the dough for around 5 minutes. This will also evenly distribute the yeast we previously added. There is no special technique, just imagine you want to punch the dough. If the dough sticks too much to your hands, wet them in water. Test whether your gluten is nicely formed or not by lifting the dough in the air with one hand. The dough should slowly flow back to the bowl.
+Knead the dough for around 5 minutes. This will also evenly distribute the yeast that we previously added.
+There is no special technique to kneading, just imagine you want to punch the dough.
+If the dough sticks too much to your hands, wet them in water.
 
-If it starts sticking together you have your gluten. Experiment on this step further in the future to form really strong gluten connections.
+Test whether your gluten is nicely formed by lifting the dough in the air with one hand.
+The dough should slowly flow back to the bowl if it's good to go.
 
-Cover the dough with some foil or linen for 8 hours. I usually go to bed and resume the next morning
+If it starts sticking together, you have your gluten.
+Experiment on this step further in the future to form even stronger gluten connections.
+
+Cover the dough with some foil or linen for 8 hours.
+I usually go to bed and resume the next morning.
 
 ### Stretch and Fold Part 1
 
-After 8 hours we will now start stretching and folding the dough. Don't worry if the dough will collapse after the 8 hours. The yeast will start its work again after this step.
+After 8 hours we will start stretching and folding the dough.
+Don't worry if the dough collapses after the 8 hours.
+The yeast will start its work again after this step.
 
 ![Stretch and fold the dough](https://camo.githubusercontent.com/fddfa8c69a5941a259df32f63626a825d4df922e/68747470733a2f2f692e696d6775722e636f6d2f795847327671472e6a7067)
 
-The idea is to increase the strength of the gluten network even further. Don't knead the dough too hard at this point. Be soft and gentle.
+The idea is to increase the strength of the gluten network even further.
+Don't knead the dough too hard at this point. Be soft and gentle.
 
-To stretch and fold wet your hands and start pulling the dough upwards at one area of the bowl. I start at the bottom and stretch it all the way to the top. Assuming your bowl is northwards in front of you, you are standing south of the bowl, take the north part of the dough and place it on the south part of the dough. Rotate the bowl by 90° and do the same. Do this in circles. I tested different quantities of rotation but made the best experience with 4x360° degree rotations. As mentioned before be soft and gentle at this point.
+To stretch and fold, wet your hands and start pulling the dough upwards at one area of the bowl.
+I start at the bottom and stretch it all the way to the top.
+Assuming your bowl is northwards in front of you, you are standing south of the bowl.
+Take the northern part of the dough and fold it on the south part of the dough.
+Rotate the bowl by 90° and do the same. Do this in circles.
+I tested different angles of rotation but made the best experience with 4 x 360° degree rotations.
+As mentioned before, be soft and gentle at this point.
 
 ### Stretch and Fold Part 2
 
-After another 10 hours (after work) do the same step again you did before. We will want to stretch and fold the dough one more time. If you are at home you can also stretch and fold the dough more often with at least 1 hour intervals.
+After another 10 hours (say, after work) do the same steps again you did in Stretch and Fold Part 1.
+We will want to stretch and fold the dough one more time.
+If you are at home, you can also stretch and fold the dough more often (though not more often than 1 hour apart).
 
 ### Shaping the dough
 
-Directly after the last stretch and fold remove the dough from the tray and place it on a lightly floured surface. Don't be scared of adding a little more flour at the start. That way your dough won't stick that much. On the long term reduce the flour you use at this step. The more hydrated your dough, the more fluffy it will become in the oven.
+Directly after the last stretch and fold remove the dough from the tray and place it on a lightly floured surface.
+Don't be scared of adding a little more flour at the start.
+This way your dough won't stick that much.
+In the long term, reduce the flour you use at this step. The more hydrated your dough is, the fluffier it will become when baked.
 
-Stretch the dough apart a little to form some kind of pizza. Then move the outer parts of the pizza in wards to the center. Piece by piece your dough will become rounder.
+Stretch the dough apart a little to form a kind of pizza. Then move the outer parts of the pizza inwards, to the center. Piece by piece your dough will become rounder.
 
 ### Recipe customization
 
-At this place most of the other recipes hook in. Once the dough is in front of you, you can start adding ingredients such as cheese, spinach, walnuts or whatever you want. For starting, I suggest to not go with too many extras.
+This is where most of the other recipes hook in.
+Once the dough is in front of you, you can start adding ingredients such as cheese, spinach, walnuts or whatever you want.
+For starting, I suggest to not go with too many extras.
 
 `{{ CUSTOMIZE_YOUR_RECIPE_HERE }}`
 
 ### Finalizing the shaping
 
 ![Sample bread with goat cheese. This is the time to add it](https://i.imgur.com/U55wUEk.jpg)
 
-The trickiest part of the process now starts. You want the bottom part of the dough that you just created to face you upwards. Because that one is nice and around. Rotate the dough so the lower part is not facing you directly.
+The trickiest part of the process starts now.
+You want the bottom part of the dough that you have created to face upwards, because it's nice and around.
+Rotate the dough so the lower part is not facing you directly.
 
 ![Previously bottom part now faces you](https://i.imgur.com/8BuMgCv.jpg)
 
-Gently stretch the edges of the dough a little bit downwards. I use my hands to do that on the above pic. The goal is to create more tension on the surface. This will support the dough in the oven and make it raise more upwards. If your bread is too flat, this is very likely the step that you need to improve.
+Gently stretch the edges of the dough downwards a little. I use my hands to do that, like in the figure above.
+The goal here is to create more tension on the surface.
+This will support the dough in the oven and make it raise more.
+If your bread ends up too flat, this is very likely the step that you need to improve.
 
 ### Place the dough in a clean bowl
 
-If you have a [banneton](tools.md#banneton-optional) use a banneton. If not use a clean bowl. Place the shaped dough upside down in the container. The round surface that you created should be now at the bottom of your banneton or bowl. When baking the dough we will rotate the bowl and the round surface will again be on top in the oven. Cover the bowl with linen or some foil.
+If you have a [banneton](tools.md#banneton-optional) use a banneton; if not, use a clean bowl.
+Place the shaped dough upside down in the container.
+The round surface that you created should be now at the bottom of your banneton or bowl.
+When baking the dough we will rotate the bowl and the round surface will again be on top in the oven. Cover the bowl with linen or some foil.
+
+Let the dough rest for an hour, or overnight in the fridge.
 
-Let the dough rest for an hour, or over the night in the fridge.
+### Preheat the oven to maximum temperature
 
-### Preheat the oven to max temperature
+After 30 minutes of shaping the dough, preheat the oven to its maximum temperature, or about 270 degrees Celsius (520 Fahrenheit).
+It will also takes another 30 degrees for the oven to reach max temperature.
 
-After 30 minutes of shaping the dough, preheat the oven to max temperature. In my case that's around 270 degrees. It also takes another 30 degrees for the oven to reach max temperature. Place a tray in the oven. At the bottom of the oven play another tray of water. We are using the water because it creates steam. The steam supports the dough and allows it to rise it more in the oven.
+Place a baking tray in the oven, and on the bottom, another tray filled with water.
+This water will evaporate during baking, creating steam that supports the dough and allows it to rise it more in the oven.
 
 ### Finally bake the bread
 
-After another 30 minutes of the oven preheating, remove the top tray and place your bread directly inside (Caution: It is super hot). If you have a dutch oven, place the bread in the dutch oven. Cut the bread with 2 cm deep cuts at an angle. Imagine tectonic plates: the cuts create a weakness in the surface (a point from which the bread is allowed to rise). If the cut is vertical the bread will block it. In comparison, if cut at an angle you can create the bread Himalayan mountains 😻.
+After about 30 minutes of the oven pre-heating, remove the top tray and place your bread directly on it.
+Be careful, as the tray will be as hot as your oven.
+If you have a dutch oven, place the bread in the it.
+
+Score the bread with 2 cm deep cuts at an angle.
+Consider these like tectonic plates, creating weaknesses in the surface to allow the bread to raise at the point of weakness.
+If the scores are vertical, the bread will block it.
+In comparison, if cut at an angle you can create the famed Bread Himalayas 😻.
 
 ![Bread cut at an angle (left) vs bread cut vertically](https://i.imgur.com/nnlLhr8.jpg)
 
@@ -95,7 +146,8 @@ Put the bread into the oven. Reduce the temperature to 230 degrees. Wait for 25
 
 ![The bread should have grown nicely by now](https://i.imgur.com/tfMzyaH.jpg)
 
-After the 25 minutes remove the tray of water or the lid of the dutch oven. The reason being we want the bread crust to become super crisp now. The bread no longer rises at this point. The yeast has been killed, the water evaporated. We use this time to really get it crispy.
+After 25 minutes remove the tray of water or the lid of the dutch oven, to allow the crust of the bread to become super crisp.
+The bread no longer rises at this point. The yeast has been killed, the water evaporated. We use this time to really get it crispy.
 
 After another 20 minutes in the oven your bread is ready to be enjoyed.