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Revert "Nicer/Simpler tables (#107)"

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This reverts commit 037ae6d7fd.
This commit is contained in:
Hendrik Kleinwaechter
2023-06-01 18:49:25 +02:00
parent 6901701f86
commit 0d1602cc17
25 changed files with 257 additions and 209 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{center}
\input{tables/table-baking-process-stages.tex}
\includegraphics{tables/table-baking-process-stages.pdf}
\caption{The different stages that your dough undergoes during the baking process.}
\end{center}
\end{table}
@@ -267,13 +267,12 @@ crust color. In my case this is another 15-25 minutes typically.
\section{Conclusions}
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\input{tables/table-oven-baking-overview.tex}
\caption{An overview of different oven types and their different
baking methods.}
\includegraphics{tables/table-oven-baking-overview.pdf}
\caption{An overview of different oven types and their different baking methods}
\end{center}
\end{table}
\end{figure}
Depending on your home oven, a different method
of steaming may be used. Generally most ovens

4
book/book.tex
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@@ -13,10 +13,6 @@
\usepackage{tocloft}
\usepackage{tex4ebook}
\usepackage{chemformula}
\usepackage{booktabs}
\usepackage{makecell}
\renewcommand\theadfont{\bfseries}
% Fonts for accessibility
%\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
be exactly the type of bread you should consider.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\input{tables/table-overview-bread-types.tex}
\includegraphics{tables/table-overview-bread-types.pdf}
\caption{An overview of different bread types and their respective complexity}
\end{center}
\label{tab:bread-types-comparison}
\end{table}
\end{figure}
\section{Flatbread}
@@ -172,16 +172,14 @@ 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
or 2) sourdough pancakes.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\input{tables/table-flat-bread-pancake-recipe.tex}
\caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe
for 1 person. Multiply the ingredients to increase portion size.
Refer to the Section~\ref{section:bakers-math}
``\nameref{section:bakers-math}'' to learn how to understand and
use the percentages properly.}
\includegraphics{tables/table-flat-bread-pancake-recipe.pdf}
\caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients
to increase portion size. 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{table}
\end{figure}
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

27
book/flour-types/flour-types.tex
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@@ -12,14 +12,13 @@ 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
type of flour.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\input{tables/table-flour-types.tex}
\includegraphics{tables/table-flour-types.pdf}
\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{table}
\end{figure}
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
@@ -50,13 +49,12 @@ 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
degradation, removing a huge headache from the equation.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\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}
\includegraphics{tables/table-grains-bread-making-process.pdf}
\caption{An overview of different grain types and the steps involved in the respective bread making process}
\end{center}
\end{table}
\end{figure}
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
@@ -104,14 +102,13 @@ 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
your dough with more flavor.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\input{tables/table-overview-w-values.tex}
\caption{An overview of different levels of W values and the
respective hydrations and fermentation times}
\includegraphics{tables/table-overview-w-values.pdf}
\caption{An overview of different levels of W values and the respective hydrations and fermentation times}
\label{tab:w-value}
\end{center}
\end{table}
\end{figure}
Generally, when aiming to
bake free standing sourdough bread, aim for a higher protein content. If the

4
book/makefile
View File

@@ -28,6 +28,10 @@ export_figures:
figures: clean_figures
cd figures && find . -name "fig-*.tex" -exec pdflatex '{}' \;
.PHONY: tables
tables:
cd tables && find . -name "table-*.tex" -exec pdflatex '{}' \;
.PHONY: clean
clean: clean_figures
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{center}
\input{tables/table-starter-types.tex}
\includegraphics{tables/table-starter-types.pdf}
\caption{A comparison of different sourdough starter types and their
respective properties. The only difference is the level of water (hydration)
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
math and then adjust it for the 1.4 kilogram flour quantity.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\input{tables/table-bakers-math-example.tex}
\includegraphics{tables/table-bakers-math-example.pdf}
\caption{An example table demonstrating how to properly calculate using baker's math}
\end{center}
\end{table}
\end{figure}
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
@@ -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
we have 1.4 kilograms at hand (1400 grams).
\begin{table}[!htb]
\begin{figure}[H]
\begin{center}
\input{tables/table-recipe-bakers-math.tex}
\includegraphics{tables/table-recipe-bakers-math.pdf}
\caption{An example recipe that uses 1400 grams as its baseline and
is then calculated using baker's math}
\end{center}
\end{table}
\end{figure}
For each ingredient we calculate the percentage
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
time.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\input{tables/table-storing-bread-overview.tex}
\includegraphics{tables/table-storing-bread-overview.pdf}
\caption{A table visualizing the advantages and disadvantages
of different bread storing options.}
\label{table:bread-storage}
\end{center}
\end{table}
\end{figure}
\section{Room temperature}

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

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

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

42
book/tables/table-fermentation-effects.tex
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@@ -1,27 +1,19 @@
\begin{tabular}{@{}>{\bfseries}p{0.12\textwidth}p{0.273\textwidth}p{0.273\textwidth}p{0.273\textwidth}@{}}
\input{./vars}
\begin{document}
\begin{tabular}{llll}
\toprule
&\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
\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
\end{tabular}
\end{document}

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

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

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

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

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

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

22
book/tables/table-ph-values-dough.tex
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@@ -1,11 +1,15 @@
\begin{tabular}{@{}lr@{}}
\input{./vars}
\begin{document}
\begin{tabular}{lr}
\toprule
\textbf{Step} & {\textbf{pH Value}} \\ \midrule
Starter ready & 4.20 \\
Mixing & 6.00 \\
Dividing/preshaping & 4.10 \\
Shaping & 4.05 \\
Before proofing & 4.03 \\
After proofing & 3.80 \\
After baking & 3.90 \\ \bottomrule
\textbf{Step} & \multicolumn{1}{l}{\textbf{pH Value}} \\ \midrule
Starter ready & 4.20 \\ \midrule
Mixing & 6.00 \\ \midrule
Dividing/preshaping & 4.10 \\ \midrule
Shaping & 4.05 \\ \midrule
Before proofing & 4.03 \\ \midrule
After proofing & 3.80 \\ \midrule
After baking & 3.90 \\ \bottomrule
\end{tabular}
\end{document}

16
book/tables/table-recipe-bakers-math.tex
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@@ -1,8 +1,12 @@
\begin{tabular}{@{}lrr@{ = }l@{}}
\input{./vars}
\begin{document}
\begin{tabular}{lrr}
\toprule
\thead{Ingredient} & \thead{Baker's math} & \multicolumn{2}{c}{\thead{Calculated value}} \\ \midrule
Flour & 100\% & $1400 \times 1$ & 1400g \\
Water & 60\% & $1400 \times 0.6$ & 840g \\
Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\
Salt & 2\% & $1400 \times 0.02$ & 28g \\ \bottomrule
\textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Baker's math}} & \multicolumn{1}{l}{\textbf{Calculated value}} \\ \midrule
Flour & 100\% & 1400*1 = 1400g \\ \midrule
Water & 60\% & 1400*0.6 = 840g \\ \midrule
Sourdough starter & 10\% & 1400*0.1 = 140g \\ \midrule
Salt & 2\% & 1400*0.02 = 28g \\ \bottomrule
\end{tabular}
\end{document}

17
book/tables/table-starter-types.tex
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@@ -1,10 +1,13 @@
\begin{tabular}{@{}lclll@{}}
\input{./vars}
\begin{document}
\begin{tabular}{lllrl}
\toprule
& & &\multicolumn{2}{c}{\textbf{Activity}}\\
\cmidrule(rl){4-5}
\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule
Regular & 100 & Strong wheat & Balanced & Balanced \\
Liquid & 500 & Very strong wheat & Minimal & High \\
Stiff & 50--60 & All wheat & High & Low \\
\textbf{Starter type} & \textbf{Hydration in \%} & \textbf{Flour type} & \multicolumn{1}{l}{\textbf{Yeast activity}} & \textbf{Bacterial activity} \\ \midrule
Regular & 100 & Strong wheat flour & Balanced & Balanced \\ \midrule
Liquid & 500 & Very strong wheat flour & Minimal & High \\ \midrule
Stiff & 50-60 & All wheat flour &
High & Low \\
\bottomrule
\end{tabular}
\end{document}

26
book/tables/table-starter-usage-activity.tex
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@@ -1,12 +1,18 @@
\begin{tabular}{@{}ccr@{}}
\input{./vars}
\begin{document}
\begin{tabular}{llll}
\toprule
&\multicolumn{2}{c}{\textbf{Starter}}\\
\cmidrule(rl){2-3}
\thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule
30 / 86 & Yes & 5 \\
25 / 77 & Yes & 10 \\
20 / 68 & Yes & 15 \\
30 / 86 & No & 2.5\\
25 / 77 & No & 5 \\
20 / 68 & No & 10 \\ \bottomrule
\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
30 & 86 & Yes & 5 \\ \midrule
25 & 77 & Yes & 10 \\ \midrule
20 & 68 & Yes & 15 \\ \midrule
30 & 86 & No & 2.5 \\ \midrule
25 & 77 & No & 5 \\ \midrule
20 & 68
& No
& 10
\\
\bottomrule
\end{tabular}
\end{document}

38
book/tables/table-storing-bread-overview.tex
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@@ -1,18 +1,24 @@
\begin{tabular}{@{}>{\bfseries}p{0.3\textwidth}p{0.3\textwidth}p{0.3\textwidth}@{}}
\input{./vars}
\begin{document}
\begin{tabular}{lll}
\toprule
\thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule
Room temperature & The easiest option. Best for bread that is eaten within a day.
Crust typically stays crisp when humidity not too high.
& Bread dries out very quickly.\\
Room temperature in container & Good for up to a week. Catches mold more quickly.
& Bread needs to be toasted for crust to become crisp again.\\
Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container.
& Bread needs to be toasted. Requires fridge and energy.\\
Freezer & Bread stays good for years.
& Requires thawing and then toasting. Requires freezer and energy.\\
\bottomrule
\textbf{Method} & \textbf{Advantages} & \textbf{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
\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
\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
\textbf{Freezer}
&
Bread stays good for years.
&
\begin{tabular}[c]{@{}l@{}}Requires
thawing
and
then\\
toasting.
Requires
freezer and\\
energy.\end{tabular}
\\ \bottomrule
\end{tabular}
\end{document}

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

33
book/wheat-sourdough/wheat-sourdough.tex
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@@ -502,13 +502,12 @@ 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
environment and thus reduce the speed at which your microorganisms replicate.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\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}
\includegraphics{tables/table-starter-usage-activity.pdf}
\caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level}
\end{center}
\end{table}
\end{figure}
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
@@ -728,13 +727,12 @@ the dough more toward a longer fermentation. The
flavor of the resulting bread is better compared to a pale
underfermented dough.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\input{tables/table-fermentation-effects.tex}
\caption{The different stages of sourdough fermentation and the
effects on crumb, alveoli, texture, and overall taste.}
\includegraphics{tables/table-fermentation-effects.pdf}
\caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.}
\end{center}
\end{table}
\end{figure}
The worst thing you can do when fermenting sourdough
is to rely on a recipe's timing suggestions. In 99 percent
@@ -787,13 +785,12 @@ I recommend beginning with a size increase of 25 percent and testing
up to 100 percent with subsequent bakes. Then identify a value
that you are happy with.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\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}
\includegraphics{tables/table-dough-size-increase.pdf}
\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{table}
\end{figure}
The beauty of the aliquot is that no matter the surrounding
temperature, you will always know when your dough is ready.
@@ -867,13 +864,13 @@ you can use them as a reference for your next batch. If the
bread didn't turn out the way you like, either shorten
the fermentation or extend it a little bit.
\begin{table}[!htb]
\begin{figure}[!htb]
\begin{center}
\input{tables/table-ph-values-dough.tex}
\includegraphics{tables/table-ph-values-dough.pdf}
\caption{Example pH values for the different breakpoints of my own sourdough process}
\label{table:sample-ph-values}
\end{center}
\end{table}
\end{figure}
The beauty of this method is its reliability. Once you have found
out your good working values, you can reproduce