From 7cd3e04634ef02e42760c0730bde203f1b264dbb Mon Sep 17 00:00:00 2001 From: Cedric Date: Tue, 28 Nov 2023 08:58:27 +0000 Subject: [PATCH 1/5] Correct the angle symbol Wasn't showing degrees... because I used the wrong command :) --- book/wheat-sourdough/wheat-sourdough.tex | 6 +++--- 1 file changed, 3 insertions(+), 3 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 5d8e737..b2cf88c 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -1610,8 +1610,8 @@ banneton should now be facing you. \label{fig:artistic-scoring} \end{figure} -The scoring cut for done at a \qty{45}{\angle} angle relative to the dough's -surface slightly off the dough's center. With the \qty{45}{\angle} angle cut +The scoring cut for done at a \ang{45}~angle relative to the dough's +surface slightly off the dough's center. With the \ang{45}~angle cut the overlaying side will rise more in the oven than the other side. This way you will achieve a so-called \emph{ear} on the final bread. The ear is a thin crisp edge that offers intriguing texture @@ -1621,7 +1621,7 @@ a good loaf into a great loaf. \begin{figure}[htb!] \includegraphics[width=\textwidth]{bread-scoring-angle} - \caption[Scoring angle]{The \qty{45}{\angle} angle at which you score the + \caption[Scoring angle]{The \ang{45}~angle at which you score the dough is relative to the surface of the dough. When scoring more towards the side, you have to adjust the angle to achieve the ear on your bread.}% From 2408ca509ee4d583b33d5d7b9da99b3e33b8702a Mon Sep 17 00:00:00 2001 From: Cedric Date: Tue, 28 Nov 2023 09:09:23 +0000 Subject: [PATCH 2/5] Fix fonts in wheat chapter I find bold too much in my face when I read text... and other little changes. --- book/wheat-sourdough/wheat-sourdough.tex | 10 ++++++---- 1 file changed, 6 insertions(+), 4 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index b2cf88c..5e96a9e 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -25,7 +25,7 @@ When should I~stop the fermentation? There is a lot of information out there. I~dug through most of it and have tried almost everything. In many cases the information was wrong; in other cases, I~found another valuable puzzle piece. Aggregating all this -information was one of my main motivations to start The Bread Code. +information was one of my main motivations to start \texttt{The Bread Code}. My key learning was that there is no recipe that you can blindly follow. You will always have to adapt the recipe to your locally available tools and environment. @@ -209,7 +209,8 @@ Find below an example recipe for 1 loaf including baker's math calculation: \begin{itemize} \item \qty{400}{\gram} of bread flour \item \qty{100}{\gram} of whole-wheat flour - \item \textbf{\qty{500}{\gram} of flour in total} + % Manual unit so we can use emphasis + \item \emph{500~g of flour in total} \item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on this topic in the next chapter. \item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent}) @@ -223,7 +224,8 @@ recipe would look like this: \begin{itemize} \item \qty{1800}{\gram} of bread flour \item \qty{200}{\gram} of whole-wheat flour - \item \textbf{\qty{2000}{\gram} of flour, equaling 4 loaves} + % Manual unit so we can use emphasis again + \item \emph{2000 g of flour}, equaling 4 loaves \item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent}) \item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent}) \item \qty{40}{\gram} of salt (\qty{2}{\percent}) @@ -787,7 +789,7 @@ this is not an option for an inexperienced baker. As you make more and more dough, you will be able to judge the dough's state by touching it. -My go-to method for beginners is to use an \textbf{Aliquot jar}. +My go-to method for beginners is to use an \emph{Aliquot jar}. The aliquot is a sample that you extract from your dough. The sample is extracted after creating the initial dough strength. You monitor the aliquot's size increase to judge the From a15d2f52bac22f0c2a389ba0c66b3d6fc8b53458 Mon Sep 17 00:00:00 2001 From: Cedric Date: Wed, 29 Nov 2023 22:49:36 +0000 Subject: [PATCH 3/5] Fine tune the starter usage table --- book/tables/table-starter-usage-activity.tex | 14 ++++++++------ 1 file changed, 8 insertions(+), 6 deletions(-) diff --git a/book/tables/table-starter-usage-activity.tex b/book/tables/table-starter-usage-activity.tex index 47a10fe..0a59b0a 100644 --- a/book/tables/table-starter-usage-activity.tex +++ b/book/tables/table-starter-usage-activity.tex @@ -1,9 +1,11 @@ -\begin{tabular}{@{}crr@{}} +\begin{tabular}{@{}c + S[table-format=2.0] + S[table-format=2.1]@{}} \toprule - &\multicolumn{2}{c}{\textbf{Amount (\%) of a starter}}\\ + &\multicolumn{2}{c}{\textbf{Amount (\%) for a starter}}\\ \cmidrule(rl){2-3} -\thead{°C / °F} & \thead{Recently fed} & \thead{Starving}\\ \midrule - 30 / 86 & 5 & 2.5 \\ - 25 / 77 & 10 & 5 \\ - 20 / 68 & 15 & 10 \\ \bottomrule +\textbf{°C / °F} & \textbf{Recently fed} & \textbf{Starving}\\ \midrule + 30 / 86 & 5 & 2.5 \\ + 25 / 77 & 10 & 5 \\ + 20 / 68 & 15 & 10 \\ \bottomrule \end{tabular} From 1c46efc01a1b8227c8faa489250e585153fef94f Mon Sep 17 00:00:00 2001 From: Cedric Date: Wed, 29 Nov 2023 23:17:50 +0000 Subject: [PATCH 4/5] Fix typo wheat bread chapter --- book/wheat-sourdough/wheat-sourdough.tex | 6 +++--- 1 file changed, 3 insertions(+), 3 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 5e96a9e..a248ad7 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -233,7 +233,7 @@ recipe would look like this: This is the beauty of baker's math. Simply recalculate the percentages, and you are good to go. If you are unsure about how this works, please check out the -full Chapter~\ref{section:bakers-math} which looks at the topic in detail. +full Section~\ref{section:bakers-math} which looks at the topic in detail. \section{Hydration} @@ -392,8 +392,8 @@ difficulty. \section{How much starter?} Most bakers use around \qty{20}{\percent} sourdough starter based on the -flour weight. I~recommend going much lower, -to around 5 to \qty{10}{\percent}. +flour weight. I~recommend going much lower, to around +\qtyrange{5}{10}{\percent}. By adjusting the amount of pre-ferment you can influence the time your dough requires in the bulk fermentation stage. The more starter you use, the faster From bad05c64b82316296c26da36ce5f119426850abf Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:49:09 +0000 Subject: [PATCH 5/5] to -> also --- book/wheat-sourdough/wheat-sourdough.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index a248ad7..cdfd7f4 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -18,7 +18,7 @@ making this type of bread requires a lot more effort, patience, and technique than other types of bread. You have to perfectly balance the fermentation process. You cannot ferment for too short and also not for too long. The techniques you need to -learn to require a bit more skill. It took me several attempts +learn also require a bit more skill. It took me several attempts to get this right. One of the challenges I~faced was that I~had the wrong flour. I~didn't properly know how to use my oven. When should I~stop the fermentation? There is a lot of information