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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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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