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https://github.com/hendricius/the-sourdough-framework
synced 2025-11-09 04:31:11 -06:00
Fix mismatch between flowchart and figure
Hopefully the last one.
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@@ -127,12 +127,12 @@ crust building. During the first stage of the bake, the dough
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increases in size. The water in your dough evaporates and pushes
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increases in size. The water in your dough evaporates and pushes
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the whole dough upwards.
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the whole dough upwards.
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\begin{flowchart}[!htb]
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\begin{figure}[!htb]
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\includegraphics[width=\textwidth]{baking-process-steam.jpg}
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\includegraphics[width=\textwidth]{baking-process-steam.jpg}
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\caption[Steam building with inverted tray]{How steam builds in your oven
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\caption[Steam building with inverted tray]{How steam builds in your oven
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using the later described inverted tray method.}%
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using the later described inverted tray method.}%
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\label{flc:inverted-tray}
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\label{flc:inverted-tray}
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\end{flowchart}
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\end{figure}
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Normally, under high heat a crust would form. Just like
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Normally, under high heat a crust would form. Just like
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if you were to bake vegetables in your home oven, at some point
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if you were to bake vegetables in your home oven, at some point
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@@ -271,14 +271,14 @@ By placing another tray on top of your dough, the steam
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created from the dough and water source stays
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created from the dough and water source stays
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around your dough.
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around your dough.
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\begin{figure}[!htb]
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\begin{flowchart}[!htb]
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\begin{center}
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\begin{center}
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\input{figures/fig-inverted-tray-method.tex}
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\input{figures/fig-inverted-tray-method.tex}
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\caption[Inverted tray baking process]{A schematic visualization the
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\caption[Inverted tray baking process]{A schematic visualization the
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inverted tray baking method that works great for home ovens.}%
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inverted tray baking method that works great for home ovens.}%
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\label{fig:inverted-tray-process}
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\label{fig:inverted-tray-process}
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\end{center}
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\end{center}
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\end{figure}
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\end{flowchart}
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The biggest advantage of this method compared to the
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The biggest advantage of this method compared to the
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