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Nicer/Simpler tables (#107)

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* 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
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11
book/baking/baking.tex
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@@ -21,7 +21,7 @@ extensible and can be stretched.
\begin{table}[htp!] \begin{table}[htp!]
\begin{center} \begin{center}
\includegraphics{tables/table-baking-process-stages.pdf} \input{tables/table-baking-process-stages.tex}
\caption{The different stages that your dough undergoes during the baking process.} \caption{The different stages that your dough undergoes during the baking process.}
\end{center} \end{center}
\end{table} \end{table}
@@ -267,12 +267,13 @@ crust color. In my case this is another 15-25 minutes typically.
\section{Conclusions} \section{Conclusions}
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-oven-baking-overview.pdf} \input{tables/table-oven-baking-overview.tex}
\caption{An overview of different oven types and their different baking methods} \caption{An overview of different oven types and their different
baking methods.}
\end{center} \end{center}
\end{figure} \end{table}
Depending on your home oven, a different method Depending on your home oven, a different method
of steaming may be used. Generally most ovens of steaming may be used. Generally most ovens

4
book/book.tex
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@@ -13,6 +13,10 @@
\usepackage{tocloft} \usepackage{tocloft}
\usepackage{tex4ebook} \usepackage{tex4ebook}
\usepackage{chemformula} \usepackage{chemformula}
\usepackage{booktabs}
\usepackage{makecell}
\renewcommand\theadfont{\bfseries}
% Fonts for accessibility % Fonts for accessibility
%\usepackage{helvet} %\usepackage{helvet}

20
book/bread-types/bread-types.tex
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@@ -7,13 +7,13 @@ the most accessible, least effort type of bread you can make.
If you are a busy person and/or don't have an oven, this might If you are a busy person and/or don't have an oven, this might
be exactly the type of bread you should consider. be exactly the type of bread you should consider.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-overview-bread-types.pdf} \input{tables/table-overview-bread-types.tex}
\caption{An overview of different bread types and their respective complexity} \caption{An overview of different bread types and their respective complexity}
\end{center} \end{center}
\label{tab:bread-types-comparison} \label{tab:bread-types-comparison}
\end{figure} \end{table}
\section{Flatbread} \section{Flatbread}
@@ -172,14 +172,16 @@ I have little time or when I am abroad. You can choose
between two options: 1) A flatbread similar to a roti or naan bread between two options: 1) A flatbread similar to a roti or naan bread
or 2) sourdough pancakes. or 2) sourdough pancakes.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-flat-bread-pancake-recipe.pdf} \input{tables/table-flat-bread-pancake-recipe.tex}
\caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients \caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe
to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how for 1 person. Multiply the ingredients to increase portion size.
to understand and use the percentages properly.} Refer to the Section~\ref{section:bakers-math}
``\nameref{section:bakers-math}'' to learn how to understand and
use the percentages properly.}
\end{center} \end{center}
\end{figure} \end{table}
To get started prepare your sourdough starter. If it has not been used for a very To get started prepare your sourdough starter. If it has not been used for a very
long time, consider giving it another feed. To do so simply take 1 g of your long time, consider giving it another feed. To do so simply take 1 g of your

27
book/flour-types/flour-types.tex
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@@ -12,13 +12,14 @@ activated. The whitest flour you can get is mostly just the starch part of the s
Depending on which layers are still present, names are used to describe the Depending on which layers are still present, names are used to describe the
type of flour. type of flour.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-flour-types.pdf} \input{tables/table-flour-types.tex}
\label{tab:flour-types-comparison} \label{tab:flour-types-comparison}
\caption{A comparison of how different types of wheat flour are labelled in different countries} \caption{A comparison of how different types of wheat flour are
labelled in different countries.}
\end{center} \end{center}
\end{figure} \end{table}
In Germany, the ash content is used to describe the flours. The lab will burn In Germany, the ash content is used to describe the flours. The lab will burn
100 grams of flour in the oven. Then afterwards the remaining ash is extracted 100 grams of flour in the oven. Then afterwards the remaining ash is extracted
@@ -49,12 +50,13 @@ described. For no/low gluten flour your main focus is managing acidity. You do n
want the final bread to be too sour. You do not have to worry about the gluten want the final bread to be too sour. You do not have to worry about the gluten
degradation, removing a huge headache from the equation. degradation, removing a huge headache from the equation.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-grains-bread-making-process.pdf} \input{tables/table-grains-bread-making-process.tex}
\caption{An overview of different grain types and the steps involved in the respective bread making process} \caption{An overview of different grain types and the steps involved
in the respective bread making process}
\end{center} \end{center}
\end{figure} \end{table}
As gluten has a special role, the rest of this chapter is dedicated to having a As gluten has a special role, the rest of this chapter is dedicated to having a
closer look at different gluten flours and how to distinguish them. Spelt closer look at different gluten flours and how to distinguish them. Spelt
@@ -102,13 +104,14 @@ product out of a high W flour you will need to have a long fermentation period.
The long fermentation period also means that your microbes will enrich The long fermentation period also means that your microbes will enrich
your dough with more flavor. your dough with more flavor.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-overview-w-values.pdf} \input{tables/table-overview-w-values.tex}
\caption{An overview of different levels of W values and the respective hydrations and fermentation times} \caption{An overview of different levels of W values and the
respective hydrations and fermentation times}
\label{tab:w-value} \label{tab:w-value}
\end{center} \end{center}
\end{figure} \end{table}
Generally, when aiming to Generally, when aiming to
bake free standing sourdough bread, aim for a higher protein content. If the bake free standing sourdough bread, aim for a higher protein content. If the

4
book/makefile
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@@ -28,10 +28,6 @@ export_figures:
figures: clean_figures figures: clean_figures
cd figures && find . -name "fig-*.tex" -exec pdflatex '{}' \; cd figures && find . -name "fig-*.tex" -exec pdflatex '{}' \;
.PHONY: tables
tables:
cd tables && find . -name "table-*.tex" -exec pdflatex '{}' \;
.PHONY: clean .PHONY: clean
clean: clean_figures clean: clean_figures
rm -f book.blg rm -f book.blg

2
book/sourdough-starter/sourdough-starter-types.tex
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@@ -4,7 +4,7 @@ traits.
\begin{table}[htp!] \begin{table}[htp!]
\begin{center} \begin{center}
\includegraphics{tables/table-starter-types.pdf} \input{tables/table-starter-types.tex}
\caption{A comparison of different sourdough starter types and their \caption{A comparison of different sourdough starter types and their
respective properties. The only difference is the level of water (hydration) respective properties. The only difference is the level of water (hydration)
that is used when feeding the starter.} that is used when feeding the starter.}

12
book/sourdough-starter/sourdough-starter.tex
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@@ -34,12 +34,12 @@ but there is an easier way. This is where baker's math
comes in handy. Let's look at the default recipe with baker's comes in handy. Let's look at the default recipe with baker's
math and then adjust it for the 1.4 kilogram flour quantity. math and then adjust it for the 1.4 kilogram flour quantity.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-bakers-math-example.pdf} \input{tables/table-bakers-math-example.tex}
\caption{An example table demonstrating how to properly calculate using baker's math} \caption{An example table demonstrating how to properly calculate using baker's math}
\end{center} \end{center}
\end{figure} \end{table}
Note how each of the ingredients is calculated as a percentage Note how each of the ingredients is calculated as a percentage
based on the flour. The 100 percent is the baseline and represents the absolute based on the flour. The 100 percent is the baseline and represents the absolute
@@ -50,13 +50,13 @@ Now let's go back to our example and adjust the flour, as we have
more flour available the next day. As mentioned the next day more flour available the next day. As mentioned the next day
we have 1.4 kilograms at hand (1400 grams). we have 1.4 kilograms at hand (1400 grams).
\begin{figure}[H] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-recipe-bakers-math.pdf} \input{tables/table-recipe-bakers-math.tex}
\caption{An example recipe that uses 1400 grams as its baseline and \caption{An example recipe that uses 1400 grams as its baseline and
is then calculated using baker's math} is then calculated using baker's math}
\end{center} \end{center}
\end{figure} \end{table}
For each ingredient we calculate the percentage For each ingredient we calculate the percentage
based on the flour available (1400 grams). So for the water based on the flour available (1400 grams). So for the water

6
book/storing-bread/storing-bread.tex
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@@ -3,14 +3,14 @@ methods of storing your bread. This way
your bread can be best enjoyed at a later your bread can be best enjoyed at a later
time. time.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-storing-bread-overview.pdf} \input{tables/table-storing-bread-overview.tex}
\caption{A table visualizing the advantages and disadvantages \caption{A table visualizing the advantages and disadvantages
of different bread storing options.} of different bread storing options.}
\label{table:bread-storage} \label{table:bread-storage}
\end{center} \end{center}
\end{figure} \end{table}
\section{Room temperature} \section{Room temperature}

16
book/tables/table-bakers-math-example.tex
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@@ -1,12 +1,8 @@
\input{./vars} \begin{tabular}{@{}r@{g }lrr@{ = }r@{}}
\begin{document}
\begin{tabular}{lrr}
\toprule \toprule
\textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Percent}} & \multicolumn{1}{l}{\textbf{Calculation}} \\ \midrule \multicolumn{2}{c}{\thead{Ingredient}}& \thead{Percentage} & \multicolumn{2}{c}{\thead{Calculation}} \\ \midrule
1000g flour & 100\% & 1000g of 1000g = 100\% \\ \midrule 1000& flour &100\% & 1000g of 1000g & 100\% \\
600g water & 60\% & 600g of 1000g = 60\% \\ \midrule 600& water & 60\% & 600g of 1000g & 60\% \\
100g sourdough starter & 10\% & 100g of 1000g = 10\% \\ \midrule 100& sourdough starter & 10\% & 100g of 1000g & 10\% \\
20g salt & 2\% & 20g of 1000g = 2\% \\ \bottomrule 20& salt & 2\% & 20g of 1000g & 2\% \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

28
book/tables/table-baking-process-stages.tex
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@@ -1,19 +1,13 @@
\input{./vars} \begin{tabular}{@{}rlp{0.5\textwidth}@{}}
\begin{document}
\begin{tabular}{lll}
\toprule \toprule
\textbf{°C °F} & \textbf{Stage} & \textbf{Description} \\ \midrule \thead{°C / °F} & \thead{Stage} & \thead{Description} \\ \midrule
60 - 140 & Sterilization & \begin{tabular}[c]{@{}l@{}}The temperature is too hot for your\\ microorganisms and they die\end{tabular} \\ \midrule 60 / 140 & Sterilization & The temperature is too hot for your microorganisms and they die.\\
75 - 167 & Gel building & \begin{tabular}[c]{@{}l@{}}A gel builds on the surface persisting\\ your dough's structure. It is still\\ extensible and can spring in the\\ oven\end{tabular} \\ \midrule 75 / 167 & Gel building & A gel builds on the surface persisting your dough's structure.
100 - 212 & Water evaporation & \begin{tabular}[c]{@{}l@{}}Water begins to evaporate and\\ inflates your dough's alveoli\end{tabular} \\ \midrule It is still extensible and can spring in the oven.\\
118 - 244 & Acetic acid evaporation & \begin{tabular}[c]{@{}l@{}}The vinegary tasting acid starts\\ to evaporate. The sourness decreases\end{tabular} \\ \midrule 100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\
122 - 252 & Lactic acid evaporation & \begin{tabular}[c]{@{}l@{}}The dairy tasting lactic acid begins\\ to evaporate. Sourness further decreases\end{tabular} \\ \midrule 118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\
140 - 284 & Maillard reaction & \begin{tabular}[c]{@{}l@{}}The maillard reaction starts to deform\\ starches and proteins. The dough starts\\ browning\end{tabular} \\ \midrule 122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\
170 - 338 & Caramelization & 140 / 284 & Maillard reaction & The maillard reaction starts to deform starches and proteins.
\begin{tabular}[c]{@{}l@{}}Remaining sugars begin to caramelise\\ giving your The dough starts browning.\\
bread a distinct flavor\end{tabular} 170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

18
book/tables/table-dough-size-increase.tex
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@@ -1,13 +1,9 @@
\input{./vars} %TODO: Not great looking
\begin{tabular}{@{}cc@{}}
\begin{document}
\begin{tabular}{rr}
\toprule \toprule
\multicolumn{1}{l}{\textbf{Flour protein content}} & \multicolumn{1}{l}{\textbf{Relative aliquot size increase}} \\ \midrule \thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \midrule
8-10\% & 25\% \\ \midrule 8--10\% & 25\% \\
10-12\% & 50\% \\ \midrule 10--12\% & 50\% \\
12-15\% & 100\% \\ \midrule 12--15\% & 100\% \\
\textgreater 15\% & \textgreater 100\% \textgreater{} 15\% & \textgreater{} 100\% \\ \bottomrule
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

42
book/tables/table-fermentation-effects.tex
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@@ -1,19 +1,27 @@
\input{./vars} \begin{tabular}{@{}>{\bfseries}p{0.12\textwidth}p{0.273\textwidth}p{0.273\textwidth}p{0.273\textwidth}@{}}
\begin{document}
\begin{tabular}{llll}
\toprule \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 &\multicolumn{3}{c}{\textbf{Fermentation}}\\
\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 \cmidrule(rl){2-4}
\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 & \thead{Too short} & \thead{Too long} & \thead{Perfect} \\ \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 Crumb texture & Unbaked gummy areas towards the bottom of the bread.
\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 & Crumb can be perceived as gummy as most gluten broken down.
\textbf{\begin{tabular}[c]{@{}l@{}}Oven\\ spring\end{tabular}} & & Crumb evenly baked. Crumb can be perceived as moist, but not gummy.
\begin{tabular}[c]{@{}l@{}}Vertical oven spring,\\ mostly due to water\\ \\
evaporating and\\ inflating the dough\end{tabular} & Alveoli & Overly large alveoli in the crumb ``craters''.
\begin{tabular}[c]{@{}l@{}}Very flat pancake like \\ structure after & Many tiny alveoli equally distributed.
baking\end{tabular} & \begin{tabular}[c]{@{}l@{}}Great & Alveoli evenly distributed, no ``craters''.
vertical oven\\ spring. Dough grows\\ more upwards rather\\ than \\
sideways\end{tabular} \\ \bottomrule 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{tabular}
\end{document}

22
book/tables/table-flat-bread-pancake-recipe.tex
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@@ -1,14 +1,12 @@
\input{./vars} %TODO: last line is not great
\begin{tabular}{@{}>{\bfseries} p{0.15\textwidth}rlrl@{}}
\begin{document}
\begin{tabular}{lll}
\toprule \toprule
& \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule & \multicolumn{2}{c}{\thead{Flat breads}} & \multicolumn{2}{c}{\thead{Pancakes}} \\ \midrule
\textbf{Flour} & 100g & 100g \\ \midrule Flour & 100g & & 100g & \\
\textbf{Water} & 100g (100\%) & 300g (300\%) \\ \midrule Water & 100g & (100\%) & 300g & (300\%) \\
\textbf{Sourdough starter} & 5-20g (5-20\%) & 5-20g (5-20\%) \\ \midrule Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\
\textbf{Salt} & 2g (2\%) & 2g (2\%) \\ \midrule Salt & 2g & (2\%) & 2g & (2\%) \\
\textbf{When bake?} & Dough increased 50 percent in size & Bubbles Bake when? & \multicolumn{2}{c}{Dough increased by 50\% in size.}
visible on surface \\ \bottomrule & \multicolumn{2}{c}{Bubbles visible on surface.}\\
\bottomrule
\end{tabular} \end{tabular}
\end{document}

20
book/tables/table-flour-types.tex
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@@ -1,15 +1,9 @@
\input{./vars} \begin{tabular}{@{}llrrr@{}}
\begin{document}
\begin{tabular}{llrrr}
\toprule \toprule
\textbf{USA} & \textbf{UK} & \multicolumn{1}{l}{\textbf{Germany}} & \multicolumn{1}{l}{\textbf{France}} & \multicolumn{1}{l}{\textbf{Italy}} \\ \midrule \thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule
Cake & Soft flour & T405 & T45 & 00 \\ \midrule Cake & Soft flour & T405 & T45 & 00 \\
All purpose & Plain flour & T550 & T55 & 0 \\ \midrule All purpose & Plain flour & T550 & T55 & 0 \\
& & T812 & T80 & 1 \\ \midrule & & T812 & T80 & 1 \\
& & T1050 & T110 & 2 \\ \midrule & & T1050 & T110 & 2 \\
Whole & Whole & Vollkorn Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule
& T150 & Integrale
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

25
book/tables/table-grains-bread-making-process.tex
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@@ -1,17 +1,12 @@
\input{./vars} \begin{tabular}{@{}>{\bfseries}lcccc@{}}
\begin{document}
\begin{tabular}{lllll}
\toprule \toprule
\textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule \thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule
\textbf{Wheat} & Yes & Yes & Yes & Yes \\ \midrule Wheat & Yes & Yes & Yes & Yes \\
\textbf{\textgreater 70\% Wheat} & Yes & Yes & Yes & Yes \\ \midrule \textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\
\textbf{Spelt} & Yes & Yes & Yes & Yes \\ \midrule Spelt & Yes & Yes & Yes & Yes \\
\textbf{Rye} & Yes & No & No & No \\ \midrule Rye & Yes & No & No & No \\
\textbf{Emmer} & Yes & No & No & No \\ \midrule Emmer & Yes & No & No & No \\
\textbf{Einkorn} & Yes & No & No & No \\ \midrule Einkorn & Yes & No & No & No \\
\textbf{Rice} & Yes & No & No & No \\ \midrule Rice & Yes & No & No & No \\
\textbf{Corn} & Yes & No & No Corn & Yes & No & No & No \\ \bottomrule
& No \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

18
book/tables/table-oven-baking-overview.tex
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@@ -1,14 +1,10 @@
\input{./vars} % TODO: Not great Looking...
\begin{tabular}{@{}p{0.25\textwidth}ccc@{}}
\begin{document}
\begin{tabular}{llll}
\toprule \toprule
\textbf{Oven type} & \textbf{Plain (no tools)} & \textbf{Inverted tray} & \textbf{Dutch oven} \\ \midrule \thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule
Gas & No & No & Yes \\ \midrule Gas & No & No & Yes \\
\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan always on)\end{tabular} & No & No & Yes \\ \midrule Convection (Fan always on) & No & No & Yes \\
\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan can be disabled)\end{tabular} & No & Yes & Yes \\ \midrule Convection (Fan can be disabled) & No & Yes & Yes \\
Steam & Steam & Yes & Yes & Yes \\
Yes & Yes & Yes \\
\bottomrule \bottomrule
\end{tabular} \end{tabular}
\end{document}

20
book/tables/table-overview-bread-types.tex
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@@ -1,14 +1,10 @@
\input{./vars} % TODO
\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}}
\begin{document}
\begin{tabular}{llll}
\toprule \toprule
& \textbf{Flatbread} & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \midrule & \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule
\textbf{Cooking method} & Fire, pan, barbecue & Oven & Oven \\ \midrule Cooking method & Fire, pan, barbecue & Oven & Oven \\
\textbf{Working time in minutes} & 3 & 5 & 60 \\ \midrule Working time (min.) & 3 & 5 & 60 \\
\textbf{Flour types} & All & All & Gluten flours \\ \midrule Flour types & All & All & Gluten flours \\
\textbf{Difficulty} & Very easy & Easy & Difficult \\ \midrule Difficulty & Very easy & Easy & Difficult \\
\textbf{Cost} & Low & Medium Cost & Low & Medium & High \\ \bottomrule
& High \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

17
book/tables/table-overview-w-values.tex
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@@ -1,13 +1,8 @@
\input{./vars} \begin{tabular}{@{}rcll@{}}
\begin{document}
\begin{tabular}{lrlr}
\toprule \toprule
\textbf{W-Value} & \multicolumn{1}{l}{\textbf{Hydration in \%}} & \textbf{Uses} & \multicolumn{1}{l}{\textbf{Fermentation times}} \\ \midrule \thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule
0-150 & 50 & Cookies & Very short \\ \midrule 0--150 & 50 & Cookies & Very short\\
150-250 & 50-60 & Cakes, Bread, Pizza & Short-Medium \\ \midrule 150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\
250-350 & 60-70 & Bread, Pizza & Long \\ \midrule 250--350 & 60--70 & Bread, Pizza & Long \\
350+ & 70-90 & Bread, 350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
Pizza & Very long \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

22
book/tables/table-ph-values-dough.tex
View File

@@ -1,15 +1,11 @@
\input{./vars} \begin{tabular}{@{}lr@{}}
\begin{document}
\begin{tabular}{lr}
\toprule \toprule
\textbf{Step} & \multicolumn{1}{l}{\textbf{pH Value}} \\ \midrule \textbf{Step} & {\textbf{pH Value}} \\ \midrule
Starter ready & 4.20 \\ \midrule Starter ready & 4.20 \\
Mixing & 6.00 \\ \midrule Mixing & 6.00 \\
Dividing/preshaping & 4.10 \\ \midrule Dividing/preshaping & 4.10 \\
Shaping & 4.05 \\ \midrule Shaping & 4.05 \\
Before proofing & 4.03 \\ \midrule Before proofing & 4.03 \\
After proofing & 3.80 \\ \midrule After proofing & 3.80 \\
After baking & 3.90 \\ \bottomrule After baking & 3.90 \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

16
book/tables/table-recipe-bakers-math.tex
View File

@@ -1,12 +1,8 @@
\input{./vars} \begin{tabular}{@{}lrr@{ = }l@{}}
\begin{document}
\begin{tabular}{lrr}
\toprule \toprule
\textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Baker's math}} & \multicolumn{1}{l}{\textbf{Calculated value}} \\ \midrule \thead{Ingredient} & \thead{Baker's math} & \multicolumn{2}{c}{\thead{Calculated value}} \\ \midrule
Flour & 100\% & 1400*1 = 1400g \\ \midrule Flour & 100\% & $1400 \times 1$ & 1400g \\
Water & 60\% & 1400*0.6 = 840g \\ \midrule Water & 60\% & $1400 \times 0.6$ & 840g \\
Sourdough starter & 10\% & 1400*0.1 = 140g \\ \midrule Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\
Salt & 2\% & 1400*0.02 = 28g \\ \bottomrule Salt & 2\% & $1400 \times 0.02$ & 28g \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

17
book/tables/table-starter-types.tex
View File

@@ -1,13 +1,10 @@
\input{./vars} \begin{tabular}{@{}lclll@{}}
\begin{document}
\begin{tabular}{lllrl}
\toprule \toprule
\textbf{Starter type} & \textbf{Hydration in \%} & \textbf{Flour type} & \multicolumn{1}{l}{\textbf{Yeast activity}} & \textbf{Bacterial activity} \\ \midrule & & &\multicolumn{2}{c}{\textbf{Activity}}\\
Regular & 100 & Strong wheat flour & Balanced & Balanced \\ \midrule \cmidrule(rl){4-5}
Liquid & 500 & Very strong wheat flour & Minimal & High \\ \midrule \thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule
Stiff & 50-60 & All wheat flour & Regular & 100 & Strong wheat & Balanced & Balanced \\
High & Low \\ Liquid & 500 & Very strong wheat & Minimal & High \\
Stiff & 50--60 & All wheat & High & Low \\
\bottomrule \bottomrule
\end{tabular} \end{tabular}
\end{document}

26
book/tables/table-starter-usage-activity.tex
View File

@@ -1,18 +1,12 @@
\input{./vars} \begin{tabular}{@{}ccr@{}}
\begin{document}
\begin{tabular}{llll}
\toprule \toprule
\textbf{\begin{tabular}[c]{@{}l@{}}Temperature\\ in °C\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Temperature\\ in °F\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Starter\\ recently fed?\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Amount\\ of starter in\%\end{tabular}} \\ \midrule &\multicolumn{2}{c}{\textbf{Starter}}\\
30 & 86 & Yes & 5 \\ \midrule \cmidrule(rl){2-3}
25 & 77 & Yes & 10 \\ \midrule \thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule
20 & 68 & Yes & 15 \\ \midrule 30 / 86 & Yes & 5 \\
30 & 86 & No & 2.5 \\ \midrule 25 / 77 & Yes & 10 \\
25 & 77 & No & 5 \\ \midrule 20 / 68 & Yes & 15 \\
20 & 68 30 / 86 & No & 2.5\\
& No 25 / 77 & No & 5 \\
& 10 20 / 68 & No & 10 \\ \bottomrule
\\
\bottomrule
\end{tabular} \end{tabular}
\end{document}

38
book/tables/table-storing-bread-overview.tex
View File

@@ -1,24 +1,18 @@
\input{./vars} \begin{tabular}{@{}>{\bfseries}p{0.3\textwidth}p{0.3\textwidth}p{0.3\textwidth}@{}}
\begin{document}
\begin{tabular}{lll}
\toprule \toprule
\textbf{Method} & \textbf{Advantages} & \textbf{Disadvantages} \\ \midrule \thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule
\textbf{\begin{tabular}[c]{@{}l@{}}Room\\ temperature\end{tabular}} & \begin{tabular}[c]{@{}l@{}}The easiest option. Best for bread that\\ is eaten within a day. Crust typically\\ stays crisp when humidity not too high.\end{tabular} & Bread dries out very quickly. \\ \midrule Room temperature & The easiest option. Best for bread that is eaten within a day.
\textbf{\begin{tabular}[c]{@{}l@{}}Room\\ temperature\\ in container\end{tabular}} & \begin{tabular}[c]{@{}l@{}}Good for up to a week. Catches mold\\ more quickly.\end{tabular} & \begin{tabular}[c]{@{}l@{}}Bread needs to be toasted\\ for crust to become crisp again.\end{tabular} \\ \midrule Crust typically stays crisp when humidity not too high.
\textbf{Fridge} & \begin{tabular}[c]{@{}l@{}}Bread stays good for weeks. Can dry\\ out a little bit when not using air-tight\\ container.\end{tabular} & \begin{tabular}[c]{@{}l@{}}Bread needs to be toasted.\\ Requires fridge and energy.\end{tabular} \\ \midrule & Bread dries out very quickly.\\
\textbf{Freezer}
& Room temperature in container & Good for up to a week. Catches mold more quickly.
Bread stays good for years. & Bread needs to be toasted for crust to become crisp again.\\
&
\begin{tabular}[c]{@{}l@{}}Requires Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container.
thawing & Bread needs to be toasted. Requires fridge and energy.\\
and
then\\ Freezer & Bread stays good for years.
toasting. & Requires thawing and then toasting. Requires freezer and energy.\\
Requires
freezer and\\ \bottomrule
energy.\end{tabular}
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

2
book/tables/vars.tex
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@@ -1,2 +0,0 @@
\documentclass{standalone}
\usepackage{booktabs}

33
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -502,12 +502,13 @@ autolysis step might call for 20 percent sourdough starter. Simply reduce this
value to 5-10 percent. The other option could be to place the dough in a colder value to 5-10 percent. The other option could be to place the dough in a colder
environment and thus reduce the speed at which your microorganisms replicate. environment and thus reduce the speed at which your microorganisms replicate.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-starter-usage-activity.pdf} \input{tables/table-starter-usage-activity.tex}
\caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level} \caption{A table visualizing how much sourdough starter to use
depending on temperature and the starter's activity level}
\end{center} \end{center}
\end{figure} \end{table}
Based on my experience and my sourdough, my ideal bread always takes around 8 Based on my experience and my sourdough, my ideal bread always takes around 8
to 12 hours during bulk fermentation. Based on my availability throughout to 12 hours during bulk fermentation. Based on my availability throughout
@@ -727,12 +728,13 @@ the dough more toward a longer fermentation. The
flavor of the resulting bread is better compared to a pale flavor of the resulting bread is better compared to a pale
underfermented dough. underfermented dough.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-fermentation-effects.pdf} \input{tables/table-fermentation-effects.tex}
\caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.} \caption{The different stages of sourdough fermentation and the
effects on crumb, alveoli, texture, and overall taste.}
\end{center} \end{center}
\end{figure} \end{table}
The worst thing you can do when fermenting sourdough The worst thing you can do when fermenting sourdough
is to rely on a recipe's timing suggestions. In 99 percent is to rely on a recipe's timing suggestions. In 99 percent
@@ -785,12 +787,13 @@ I recommend beginning with a size increase of 25 percent and testing
up to 100 percent with subsequent bakes. Then identify a value up to 100 percent with subsequent bakes. Then identify a value
that you are happy with. that you are happy with.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-dough-size-increase.pdf} \input{tables/table-dough-size-increase.tex}
\caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content} \caption{Reference values for how much size increase to aim for with
an aliquot jar depending on the dough's protein content}
\end{center} \end{center}
\end{figure} \end{table}
The beauty of the aliquot is that no matter the surrounding The beauty of the aliquot is that no matter the surrounding
temperature, you will always know when your dough is ready. temperature, you will always know when your dough is ready.
@@ -864,13 +867,13 @@ you can use them as a reference for your next batch. If the
bread didn't turn out the way you like, either shorten bread didn't turn out the way you like, either shorten
the fermentation or extend it a little bit. the fermentation or extend it a little bit.
\begin{figure}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\includegraphics{tables/table-ph-values-dough.pdf} \input{tables/table-ph-values-dough.tex}
\caption{Example pH values for the different breakpoints of my own sourdough process} \caption{Example pH values for the different breakpoints of my own sourdough process}
\label{table:sample-ph-values} \label{table:sample-ph-values}
\end{center} \end{center}
\end{figure} \end{table}
The beauty of this method is its reliability. Once you have found The beauty of this method is its reliability. Once you have found
out your good working values, you can reproduce out your good working values, you can reproduce