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Baker math (#209)

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* Use whole-wheat consistantly

* Finetune the baker's math table

Remove use of math mode and align numbers hwo they should be
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cedounet
2023-09-04 09:25:42 +01:00
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parent 2aedda0474
commit 1e01434ce1
2 changed files with 13 additions and 12 deletions
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book/tables/table-recipe-bakers-math.tex
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@@ -1,8 +1,8 @@
\begin{tabular}{@{}lrr@{}}
\begin{tabular}{@{}lrr@{}c@{}rcr@{}}
\toprule
\thead{Ingredient} & \thead{Baker's math} & \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
\thead{Ingredient} & \thead{Baker's math} & \multicolumn{5}{l}{\thead{Calculated value}} \\ \midrule
Flour & \qty{100}{\percent} & 1400 &\times& 1 &=& \qty{1400}{g} \\
Water & \qty{60}{\percent} & 1400 &\times& 0.6 &=& \qty{840}{g} \\
Sourdough starter & \qty{10}{\percent} & 1400 &\times& 0.1 &=& \qty{140}{g} \\
Salt & \qty{2}{\percent} & 1400 &\times& 0.02 &=& \qty{28}{g} \\ \bottomrule
\end{tabular}