Fix capitalization issues

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

@@ -225,9 +225,10 @@ \section{Stiff starter}%
 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/wheat-sourdough/wheat-sourdough.tex

@@ -615,7 +615,7 @@ \section{Dough strength}
 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 @@ \section{Dough strength}
 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 @@ \section{Dough strength}
 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 @@ \section{Bulk fermentation}%
 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 @@ \section{Stretch and folds}
 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 @@ \section{Stretch and folds}
 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 @@ \section{Optional: Dividing and Preshaping}
 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 @@ \section{Optional: Dividing and Preshaping}
   \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 @@ \section{Shaping}
 
 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 @@ \section{Shaping}
 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 @@ \section{Shaping}
 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 @@ \section{Shaping}
 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}