From 0d1602cc172fa29de25d537a261baf096171f7a0 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 1 Jun 2023 18:49:25 +0200 Subject: [PATCH] Revert "Nicer/Simpler tables (#107)" This reverts commit 037ae6d7fdbecd78474f8e0808426fa2aad14382. --- book/baking/baking.tex | 11 +++-- book/book.tex | 4 -- book/bread-types/bread-types.tex | 20 ++++----- book/flour-types/flour-types.tex | 27 ++++++------ book/makefile | 4 ++ .../sourdough-starter-types.tex | 2 +- book/sourdough-starter/sourdough-starter.tex | 12 +++--- book/storing-bread/storing-bread.tex | 6 +-- book/tables/table-bakers-math-example.tex | 16 ++++--- book/tables/table-baking-process-stages.tex | 28 ++++++++----- book/tables/table-dough-size-increase.tex | 18 ++++---- book/tables/table-fermentation-effects.tex | 42 ++++++++----------- .../table-flat-bread-pancake-recipe.tex | 22 +++++----- book/tables/table-flour-types.tex | 20 +++++---- .../table-grains-bread-making-process.tex | 25 ++++++----- book/tables/table-oven-baking-overview.tex | 18 ++++---- book/tables/table-overview-bread-types.tex | 20 +++++---- book/tables/table-overview-w-values.tex | 17 +++++--- book/tables/table-ph-values-dough.tex | 22 ++++++---- book/tables/table-recipe-bakers-math.tex | 16 ++++--- book/tables/table-starter-types.tex | 17 ++++---- book/tables/table-starter-usage-activity.tex | 26 +++++++----- book/tables/table-storing-bread-overview.tex | 38 ++++++++++------- book/tables/vars.tex | 2 + book/wheat-sourdough/wheat-sourdough.tex | 33 +++++++-------- 25 files changed, 257 insertions(+), 209 deletions(-) create mode 100644 book/tables/vars.tex diff --git a/book/baking/baking.tex b/book/baking/baking.tex index bbdd21d..2726244 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -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 diff --git a/book/book.tex b/book/book.tex index 15a677e..ec3ddd3 100644 --- a/book/book.tex +++ b/book/book.tex @@ -13,10 +13,6 @@ \usepackage{tocloft} \usepackage{tex4ebook} \usepackage{chemformula} -\usepackage{booktabs} -\usepackage{makecell} - -\renewcommand\theadfont{\bfseries} % Fonts for accessibility %\usepackage{helvet} diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index 79ded20..f7c5ca0 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -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 diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index ec578a6..6630301 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -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 diff --git a/book/makefile b/book/makefile index 6827cb6..41e6cc4 100644 --- a/book/makefile +++ b/book/makefile @@ -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 diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 9133e32..f10ddbc 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -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.} diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index ba7762e..6226b82 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -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 diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 4b1b837..457a4d8 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -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} diff --git a/book/tables/table-bakers-math-example.tex b/book/tables/table-bakers-math-example.tex index 2c7b420..40a3636 100644 --- a/book/tables/table-bakers-math-example.tex +++ b/book/tables/table-bakers-math-example.tex @@ -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} diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex index d17d6f0..0d2ffee 100644 --- a/book/tables/table-baking-process-stages.tex +++ b/book/tables/table-baking-process-stages.tex @@ -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} + diff --git a/book/tables/table-dough-size-increase.tex b/book/tables/table-dough-size-increase.tex index dc84feb..6253816 100644 --- a/book/tables/table-dough-size-increase.tex +++ b/book/tables/table-dough-size-increase.tex @@ -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} diff --git a/book/tables/table-fermentation-effects.tex b/book/tables/table-fermentation-effects.tex index 529091d..4d81425 100644 --- a/book/tables/table-fermentation-effects.tex +++ b/book/tables/table-fermentation-effects.tex @@ -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} diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex index 3958647..29248cd 100644 --- a/book/tables/table-flat-bread-pancake-recipe.tex +++ b/book/tables/table-flat-bread-pancake-recipe.tex @@ -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} diff --git a/book/tables/table-flour-types.tex b/book/tables/table-flour-types.tex index fd6ddd7..cb643c5 100644 --- a/book/tables/table-flour-types.tex +++ b/book/tables/table-flour-types.tex @@ -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} diff --git a/book/tables/table-grains-bread-making-process.tex b/book/tables/table-grains-bread-making-process.tex index 84c3932..258427d 100644 --- a/book/tables/table-grains-bread-making-process.tex +++ b/book/tables/table-grains-bread-making-process.tex @@ -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} diff --git a/book/tables/table-oven-baking-overview.tex b/book/tables/table-oven-baking-overview.tex index 87bb9ab..2be81bf 100644 --- a/book/tables/table-oven-baking-overview.tex +++ b/book/tables/table-oven-baking-overview.tex @@ -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} diff --git a/book/tables/table-overview-bread-types.tex b/book/tables/table-overview-bread-types.tex index f8fac2e..040a574 100644 --- a/book/tables/table-overview-bread-types.tex +++ b/book/tables/table-overview-bread-types.tex @@ -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} diff --git a/book/tables/table-overview-w-values.tex b/book/tables/table-overview-w-values.tex index 160cfb9..75601b5 100644 --- a/book/tables/table-overview-w-values.tex +++ b/book/tables/table-overview-w-values.tex @@ -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} diff --git a/book/tables/table-ph-values-dough.tex b/book/tables/table-ph-values-dough.tex index e426468..d1b9b48 100644 --- a/book/tables/table-ph-values-dough.tex +++ b/book/tables/table-ph-values-dough.tex @@ -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} diff --git a/book/tables/table-recipe-bakers-math.tex b/book/tables/table-recipe-bakers-math.tex index b4ba316..ddb6961 100644 --- a/book/tables/table-recipe-bakers-math.tex +++ b/book/tables/table-recipe-bakers-math.tex @@ -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} diff --git a/book/tables/table-starter-types.tex b/book/tables/table-starter-types.tex index 5b09ae8..3461aba 100644 --- a/book/tables/table-starter-types.tex +++ b/book/tables/table-starter-types.tex @@ -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} diff --git a/book/tables/table-starter-usage-activity.tex b/book/tables/table-starter-usage-activity.tex index 1a97c95..009fcb1 100644 --- a/book/tables/table-starter-usage-activity.tex +++ b/book/tables/table-starter-usage-activity.tex @@ -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} diff --git a/book/tables/table-storing-bread-overview.tex b/book/tables/table-storing-bread-overview.tex index b3c67a7..b59ea90 100644 --- a/book/tables/table-storing-bread-overview.tex +++ b/book/tables/table-storing-bread-overview.tex @@ -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} diff --git a/book/tables/vars.tex b/book/tables/vars.tex new file mode 100644 index 0000000..e9764c8 --- /dev/null +++ b/book/tables/vars.tex @@ -0,0 +1,2 @@ +\documentclass{standalone} +\usepackage{booktabs} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 0dd5d26..8f439b4 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -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