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Revert "Nicer/Simpler tables (#107)"

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This reverts commit 037ae6d7fd.
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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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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