mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-18 09:01:12 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Nicer/Simpler tables (#107)

Browse Source 
* Make headrow in tables bold

* Simplify tables markup

- Markup is definitely simpler.
- Will not be built separately in a pdf anymore.
- Fixed some typo as well
- Relatively coherent look
- Can be better, some sizes are relatively arbitrary

* Remove horizontal separation inside tables

Not very nice if you ask me..
This commit is contained in:
cedounet
2023-06-01 14:38:37 +02:00
committed by GitHub
parent f0a3deaac3
commit 037ae6d7fd
25 changed files with 209 additions and 257 deletions
Download Patch File Download Diff File Expand all files Collapse all files

42
book/tables/table-fermentation-effects.tex
View File

@@ -1,19 +1,27 @@
\input{./vars}
\begin{document}
\begin{tabular}{llll}
\begin{tabular}{@{}>{\bfseries}p{0.12\textwidth}p{0.273\textwidth}p{0.273\textwidth}p{0.273\textwidth}@{}}
\toprule
\textbf{} & \textbf{\begin{tabular}[c]{@{}l@{}}Too short\\ fermentation\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Too long\\ fermentation\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Perfect\\ fermentation\end{tabular}} \\ \midrule
\textbf{\begin{tabular}[c]{@{}l@{}}Crumb\\ texture\end{tabular}} & \begin{tabular}[c]{@{}l@{}}Unbaked gummy areas\\ towards the bottom of\\ the bread\end{tabular} & \begin{tabular}[c]{@{}l@{}}Crumb can be\\ perceived as\\ gummy, as most\\ gluten broken\\ down\end{tabular} & \begin{tabular}[c]{@{}l@{}}Crumb evenly baked.\\ Crumb can be perceived\\ as moist, but not\\ gummy\end{tabular} \\ \midrule
\textbf{Alveoli} & \begin{tabular}[c]{@{}l@{}}Overly large alveoli\\ in the crumb "craters"\end{tabular} & \begin{tabular}[c]{@{}l@{}}Many tiny alveoli\\ equally distributed\end{tabular} & \begin{tabular}[c]{@{}l@{}}Alveoli evenly\\ distributed, no\\ "craters"\end{tabular} \\ \midrule
\textbf{Taste} & Pale neutral taste & \begin{tabular}[c]{@{}l@{}}Strong acidic flavor\\ profile. Acidity\\ overweighs when\\ tasting\end{tabular} & \begin{tabular}[c]{@{}l@{}}Balanced flavor profile,\\ not too mild but also\\ not too sour. Depending\\ on starter vinegary\\ or lactic notes\end{tabular} \\ \midrule
\textbf{Texture} & Overall poor Texture & \begin{tabular}[c]{@{}l@{}}Good consistency,\\ crumb is not as fluffy\\ as it could be\end{tabular} & \begin{tabular}[c]{@{}l@{}}Great combination of \\ textures\end{tabular} \\ \midrule
\textbf{\begin{tabular}[c]{@{}l@{}}Oven\\ spring\end{tabular}} &
\begin{tabular}[c]{@{}l@{}}Vertical oven spring,\\ mostly due to water\\
evaporating and\\ inflating the dough\end{tabular} &
\begin{tabular}[c]{@{}l@{}}Very flat pancake like \\ structure after
baking\end{tabular} & \begin{tabular}[c]{@{}l@{}}Great
vertical oven\\ spring. Dough grows\\ more upwards rather\\ than
sideways\end{tabular} \\ \bottomrule
&\multicolumn{3}{c}{\textbf{Fermentation}}\\
\cmidrule(rl){2-4}
& \thead{Too short} & \thead{Too long} & \thead{Perfect} \\ \midrule
Crumb texture & Unbaked gummy areas towards the bottom of the bread.
& Crumb can be perceived as gummy as most gluten broken down.
& Crumb evenly baked. Crumb can be perceived as moist, but not gummy.
\\
Alveoli & Overly large alveoli in the crumb ``craters''.
& Many tiny alveoli equally distributed.
& Alveoli evenly distributed, no ``craters''.
\\
Taste & Pale neutral taste.
& Strong acidic flavor profile. Acidity overweighs when tasting.
& Balanced flavor profile, not too mild but also not too sour.
Depending on starter vinegary or lactic notes.
\\
Texture & Overall poor texture.
& Good consistency, crumb is not as fluffy as it could be.
& Great combination of textures.
\\
Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough.
& Very flat pancake like structure after baking.
& Great vertical oven spring. Dough grows more upwards rather than sideways.
\\ \bottomrule
\end{tabular}
\end{document}