Do not pretend Evan's mills were steam powered (#453)

* Do not pretend Evan's mills were steam powered

Theuy defo were not in his book.

* Incorporate feedback for Evan mill machine text

All credits to @tbpassin

* Fix typos

book/history/sourdough-history.tex

@@ -57,12 +57,12 @@ \chapter{The history of sourdough}%
 extinction, humans appeared.
 
 A few hours later after the arrival of humans, a more subtle culinary
-revolution was unfolding. By \num{12000}~BC, just 5 seconds before our metaphorical
-midnight, the first sourdough breads were being baked in ancient Jordan. A blink of
-an eye later, or 4~seconds in our time compression, Pasteur's groundbreaking work
-with yeasts set the stage for modern bread-making. From the moment this book
-began to take shape to your current reading, only milliseconds have ticked
-by~\cite{Yong+2017}.
+revolution was unfolding. By \num{12000}~BC, just 5~seconds before our
+metaphorical midnight, the first sourdough breads were being baked in ancient
+Jordan. A blink of an eye later, or 4~seconds in our time compression,
+Pasteur's groundbreaking work with yeasts set the stage for modern
+bread-making. From the moment this book began to take shape to your current
+reading, only milliseconds have ticked by~\cite{Yong+2017}.
 
 Now delving deeper into the realm of sourdough, it can likely be traced to aforementioned
 Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough
@@ -186,12 +186,11 @@ \chapter{The history of sourdough}%
 bread rolls like these were ultimately consumed by the noble people
 in Vienna~\cite{vienna+breadrolls}.
 
-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
-mill marked a significant advancement in industrial technology for bread
-making~\cite{evans+mill}.
+Industrialization of the grist milling process, starting in the late
+18\textsuperscript{th}~century with Oliver Evans (\num{1785}) and his mill
+designs for continuous hands-off flour production~\cite{evans+mill}, and
+evolving to steam-powered mills, made possible significant advancements in
+bread production.
 
 \begin{figure}[ht]
   \centering
@@ -200,32 +199,30 @@ \chapter{The history of sourdough}%
   \label{fig:sourdough-stove}
 \end{figure}
 
-The biggest advancement of industrial breadmaking happened in \num{1857}.
-The French microbiologist Louis Pasteur discovered
-the process of alcoholic fermentation. He would prove that
-yeast microorganisms are the reason for alcoholic fermentation
-and not other chemical catalysts. He continued with his research and
-was the first person to isolate and grow pure yeast strains.
-Soon later in \num{1868} the Fleischmann brothers Charles
-and Maximilian were the first to patent pure yeast strains
-for bread making. The yeasts offered
+The biggest advancement of industrial bread making happened in \num{1857}.
+The French microbiologist Louis Pasteur discovered the process of alcoholic
+fermentation. He would prove that yeast microorganisms are the reason for
+alcoholic fermentation and not other chemical catalysts. He continued with his
+research and was the first person to isolate and grow pure yeast strains.
+Soon later in \num{1868} the Fleischmann brothers Charles and Maximilian were
+the first to patent pure yeast strains for bread making. The yeasts offered
 were isolated from batches of sourdough. By \num{1879} the machinery was built
-to multiply the yeast in large centrifuges~\cite{fleischmann+history}.
-The pure yeast would prove to be excellent and turbocharged
-at leavening bread doughs. What would previously take 10~hours
-to leaven a bread dough could now be done within 1~hour.
-The process became much more efficient. What ultimately made making large
-batches of dough possible, was the invention of the electrical kneader.  Rufus
-Eastman, an American inventor, is often credited with an important advancement
-in mixer technology. In \num{1885}, he received a patent for an electric mixer
-with a mechanical hand-crank mechanism.  This device was not as advanced or as
-widely adopted as later electric mixers, but it was an early attempt to
-mechanize mixing and kneading processes in the kitchen using electricity.
-Eastman's invention represented an important step in the development of
-electric mixers, but it wasn't as sophisticated or popular as later models
-like the KitchenAid mixer. The KitchenAid mixer, introduced in \num{1919}, is
-often recognized as one of the first widely successful electric mixers and
-played a significant role in revolutionizing kitchen appliances for home
+to multiply the yeast in large centrifuges~\cite{fleischmann+history}.  The
+pure yeast would prove to be excellent and turbocharged at leavening bread
+doughs. What would previously take 10~hours to leaven a bread dough could now
+be done within 1~hour.  The process became much more efficient. What
+ultimately made making large batches of dough possible, was the invention of
+the electrical kneader.  Rufus Eastman, an American inventor, is often
+credited with an important advancement in mixer technology. In \num{1885}, he
+received a patent for an electric mixer with a mechanical hand-crank
+mechanism.  This device was not as advanced or as widely adopted as later
+electric mixers, but it was an early attempt to mechanize mixing and kneading
+processes in the kitchen using electricity.  Eastman's invention represented
+an important step in the development of electric mixers, but it wasn't as
+sophisticated or popular as later models like the KitchenAid mixer. The
+KitchenAid mixer, introduced in \num{1919}, is often recognized as one of the
+first widely successful electric mixers and played a significant role in
+revolutionizing kitchen appliances for home
 cooks~\cite{first+mixer}~\cite{kitchenaid+history}.
 
 During World~War~II the first packaged dry yeast was developed. This would
@@ -239,8 +236,8 @@ \chapter{The history of sourdough}%
 always blended to achieve exactly the same product throughout the years.
 
 Modern wheat, specifically the high-yielding and disease-resistant varieties
-commonly grown today, began to be developed in the mid-20th century. This
-period is often referred to as the \emph{Green Revolution.}
+commonly grown today, began to be developed in the mid-20\textsuperscript{th}
+century. This period is often referred to as the \emph{Green Revolution.}
 
 One of the key figures in this development was American scientist Norman
 Borlaug, who is credited with breeding high-yield wheat varieties,