From 4b09656723535a2220c5a1fe526df264d0dc33a1 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Mon, 23 Oct 2023 21:48:41 -1000 Subject: [PATCH 1/5] Improve overfermentation when retarding a dough This adds retarding to the glossary and adds a note on how the times can be effected when starting with a warmer dough. This fixes #248 --- book/glossary/glossary.tex | 7 +++++++ book/troubleshooting/crumb-structures.tex | 16 ++++++++++++++-- 2 files changed, 21 insertions(+), 2 deletions(-) diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index 61a06ef..e416a81 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -320,6 +320,13 @@ or pain de mie pan. The lid ensures that the bread rises in a perfectly straight shape, without the domed top characteristic of other bread loaves. Pullman loaves are often sliced very thin and are popular for making sandwiches. +\item[\textbf{Retarding:}] The process of slowing down fermentation during the proofing +stage by placing the dough in a colder environment, typically a refrigerator. This aids +bakers in scheduling, allowing them to have more control over when to bake their breads, +especially in large-scale bakeries where timing is essential to serve freshly baked bread +to early morning customers. While scheduling is the main reason, some bakers also assert +that retarding can enhance the bread's overall flavor profile. + \item[Rye] A type of grain used in baking. Due to its low gluten content, breads made solely from rye flour tend to be dense. However, rye has a unique flavor and many health benefits, so it's often combined with wheat flour in baking. Pure rye diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index 074a7c8..70ccbc6 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -98,8 +98,9 @@ appreciated less. However, I~personally really like the hearty strong taste. It is excellent in combination with something sweet or a soup. From a consistency perspective, it is no longer as fluffy as it could be. The crumb might also taste a little bit gummy. That's because it has been broken down a lot -by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno} -and is no longer comparable to raw flour, it's a fully fermented product. +by the bacteria. Furthermore, this style of bread has a significantly lower amount +of gluten~\cite{raffaella+di+cagno} and is no longer comparable to raw flour, +it's a fully fermented product. You can compare it with a blue cheese that is almost lactose free. When trying to work with the dough, you will notice that suddenly the dough feels @@ -138,6 +139,17 @@ dough with less bacterial activity. A better yeast activity also will result in less acidity in your final bread. If you are a chaser of a very strong tangy flavor profile, then a stronger flour with more gluten will help. +When retarding sourdough (cold proofing in the refrigerator), temperature plays a +pivotal role in fermentation rates. As the dough chills in the refrigerator, +fermentation decelerates. Starting the retarding process at a warmer +temperature means this deceleration takes longer. + +For instance, a dough that's ideal after 8 hours of retarding might be ready in +merely 4 hours if it began at a higher temperature. Thus, it's crucial to +experiment and determine the optimal retarding duration for your specific +conditions. Conversely, if the dough starts colder, fermentation halts more +rapidly in the refrigerator. In such scenarios, allowing the dough to proof at +room temperature briefly before refrigerating can be beneficial. \subsection{Underfermented} From 37bd36917dd0ab1d2d27b2dab34b06f6a150c1db Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Wed, 25 Oct 2023 22:06:29 +0100 Subject: [PATCH 2/5] Fix glossary (#260) * Correct spelling mistakes in glossary * Rorder glossary So it actually is in alphabetical order... Samnly typos here adn there. * Improve Glossary typography * Fix make4ht enumitem Basically we bypass the style for ebook and HTML. --- book/book.tex | 1 - book/glossary/glossary.tex | 152 +++++++++++++++++++------------------ book/sourdough.sty | 7 ++ 3 files changed, 87 insertions(+), 73 deletions(-) diff --git a/book/book.tex b/book/book.tex index d3e7c41..7b906be 100644 --- a/book/book.tex +++ b/book/book.tex @@ -54,7 +54,6 @@ \input{troubleshooting/misc} \backmatter -\chapter{Glossary} \input{glossary/glossary} \printbibliography {% diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index 61a06ef..6a35b22 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -1,3 +1,6 @@ +\chapter{Glossary}% +\label{ch:Glossary} + \begin{quoting} This glossary provides definitions and explanations for terms frequently used in bread making. Understanding these terms is essential for both @@ -12,8 +15,8 @@ acid bacteria and acetic acid bacteria during fermentation. It gives sourdough b its characteristic tangy flavor and helps to preserve the bread by lowering its pH. The flavor of acetic acid has a more vinegary profile. -\item[All purpose flour] A general flour that’s balanced to make breads and also -cakes. In germany this is type 550. +\item[All Purpose Flour] A general flour that’s balanced to make breads and also +cakes. In Germany this is type~550. \item[Alpha-amylase] A type of amylase that breaks down starch molecules into shorter fragments, producing maltose and some glucose. @@ -30,8 +33,8 @@ bread-making. By analyzing the alveogram, professionals can make informed decisi about the suitability of a flour for certain baking applications, as well as potential blending needs with other flours. -\item[Alveoli (sg Alveolus)] The little pockets that form the crumb, formed by -the gluten matrix trapping carbon dioxide. +\item[Alveoli] (singular Alveolus) The little pockets that form the crumb, +formed by the gluten matrix trapping carbon dioxide. \item[Amylase] An enzyme that breaks down starches into simpler sugars, facilitating the fermentation process in beer and bread making. When making beer the temperature @@ -44,16 +47,16 @@ before adding other ingredients. This activates enzymes such as amylase and prot By doing so the bulk fermentation time is shortened and the final loaf will have better properties. The browning of the loaf becomes better and the crumb fluffier. An autolyse is recommended when using a high percentage of starter to inoculate the -dough (> \SI{20}{\percent}). An alternative easier approach can be the fermentolyse. +dough (>~\SI{20}{\percent}). An alternative easier approach can be the fermentolyse. -\item[Bacteria] Single-celled microorganisms that exist in diverse forms and +\item[Bacteria] Unicellular microorganisms that exist in diverse forms and habitats. They play crucial roles in various natural processes, especially in food preparation like sourdough fermentation. Lactic and acetic acid bacteria, in particular, are pivotal in the sourdough process, contributing to its distinct taste and texture. Some bacteria are beneficial, aiding in digestion or producing vitamins, while others can be harmful and cause diseases. -\item[Baker’s math] Baker’s math is a ratio based system of sharing recipes, +\item[Baker’s Math] Baker’s math is a ratio based system of sharing recipes, making them easily scalable. It’s based on the total weight of the flour in a formula, where each ingredients weight is divided by the flours weight to give a percentage. For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{300}{\gram}), @@ -65,41 +68,43 @@ For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{ exposed to high temperatures, causing a series of chemical and physical reactions that result in a finished loaf of bread. During the baking stage: -\emph{1: Yeast Activity \& Oven Spring.} In the initial phase of baking, the +\begin{enumerate} +\item \emph{Yeast Activity \& Oven Spring:} In the initial phase of baking, the temperature inside the dough rises, increasing yeast activity. This results in rapid carbon dioxide production, leading to what bakers refer to as \emph{oven spring}, or the rapid rise of the loaf. -\emph{2: Protein Coagulation.} As the temperature continues to climb, the proteins +\item \emph{Protein Coagulation:} As the temperature continues to climb, the proteins in the dough, primarily gluten, begin to coagulate or set, which gives the bread its structure. -\emph{3: Starch Gelatinization.} Starches absorb water and swell, eventually +\item \emph{Starch Gelatinization:} Starches absorb water and swell, eventually gelatinizing. This process contributes to the crumb structure of the bread. -\emph{4: Caramelization \& Maillard Reaction.} The crust of the bread browns due +\item \emph{Caramelization \& Maillard Reaction:} The crust of the bread browns due to two primary reactions: caramelization of sugars and the Maillard reaction between amino acids and reducing sugars. This not only affects the appearance but also imparts a distinctive flavor and aroma to the bread. -\emph{5: Evaporation of Acids.} Some acids produced during fermentation evaporate at +\item \emph{Evaporation of Acids:} Some acids produced during fermentation evaporate at certain temperatures during baking. This evaporation can influence the final flavor profile of the bread, making it less tangy than the unbaked dough. By extending the baking time the acids become less concentrated and the dough can lose some of its tang. -\emph{6: Moisture Evaporation.} Water in the dough turns to steam and begins to +\item \emph{Moisture Evaporation:} Water in the dough turns to steam and begins to evaporate. The steam contributes to the oven spring and also helps in gelatinizing the starches. -\emph{7: Crust Formation.} The outer layer of the dough dries out and hardens to +\item \emph{Crust Formation:} The outer layer of the dough dries out and hardens to form a crust, which acts as a protective barrier, keeping the inner crumb moist. +\end{enumerate} \item[Banneton] A wicker basket used to shape and support dough during its final proof. The bannetons are typically made out of rattan or wood pulp. An alternative DIY solution is to use a bowl with a kitchen towel inside. While resting inside of the banneton the dough’s surface dries out and becomes easier to score before baking. -\item[Bench rest] A short resting period given to the dough after preshaping +\item[Bench Rest] A short resting period given to the dough after preshaping allowing the gluten to relax a little bit and making shaping easier. Most people bench rest for 10 minutes up to an hour. The bench rest becomes especially important when making pizza doughs. Without an extended bench rest the dough is too elastic and @@ -108,7 +113,7 @@ can not be shaped. \item[Beta-amylase] An enzyme that further breaks down the starch fragments produced by alpha-amylase into maltose. -\item[Bread flour] A flour that is perfect for sourdough bread making. It features +\item[Bread Flour] A flour that is perfect for sourdough bread making. It features a higher amount of gluten and can thus ferment for a longer period of time. \item[Brühstück] A German baking technique similar to a scald. It translates as @@ -123,23 +128,14 @@ the gluten amount of the flour is the deciding factor. The more gluten your flou (protein) the longer you can bulk ferment. A longer bulk fermentation improves the flavor and texture of the final bread. It becomes tangier and fluffier. You can aim for a \SI{25}{\percent} size increase of your dough and then slowly increase this to find your -flour’s sweetspot. This is highly dependant from flour to flour. When using low gluten +flour’s sweet spot. This is highly dependant from flour to flour. When using low gluten flour like rye you need to be careful as the longer fermentation can create a too sticky dough which collapses and does not hold its shape anymore. -\item[Cake flour] Cake flour is a light, finely milled flour with a lower protein +\item[Cake Flour] Cake flour is a light, finely milled flour with a lower protein content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies, and pastries. -\item[Scald] A method where boiling water is poured over flour, grains, or other -ingredients and then allowed to cool. In baking, this process can gelatinize the -starches in the flour or grains, resulting in a dough that retains moisture better, -provides a softer crumb, and potentially extends the bread's shelf life. Additionally, -scalding can help inactivate certain enzymes which can be detrimental to the dough's -quality. The scalding technique can also enhance the overall flavor and aroma of -the bread, bringing out more pronounced grainy notes and reducing bitterness -sometimes found in certain whole grains. - \item[Coil fold] A special stretch and folding technique. The coil fold is very gentle on the dough and is thus excellent throughout the bulk fermentation. By applying the coil fold the dough strength is improved by minimising damage @@ -150,7 +146,7 @@ shape, and distribution of the holes (or \emph{alveoli}). It's what's inside onc a loaf of bread open. A \emph{tight crumb} refers to bread with small, evenly distributed holes, while an \emph{open crumb} has larger, more irregular holes. -\item[Diastatic malt] Malted grain that has been dried and then ground into a powder. +\item[Diastatic Malt] Malted grain that has been dried and then ground into a powder. This malt contains enzymes that can break down starches into sugars, which can be beneficial in the fermentation process for bread. When added to dough, it can improve the bread's flavor, color, and shelf life. @@ -164,18 +160,27 @@ typically to shape into individual loaves or portions. \item[Dough Hydration] Expressed as a percentage, it's the amount of water in a dough relative to the amount of flour. A higher hydration dough will be wetter and -stickier, while a lower hydration dough will be firmer. For example, a dough with 500g -of flour and \SI{375}{\gram} of water has a hydration of \SI{75}{\percent} +stickier, while a lower hydration dough will be firmer. For example, a dough +with \SI{500}{\gram} of flour and \SI{375}{\gram} of water has a hydration of +\SI{75}{\percent} \item[Dough Strength] Refers to the dough's resilience, elasticity, and structure. A strong dough can be stretched without tearing and holds its shape well. This is largely influenced by the flour's protein content and the development of the gluten network. -\item[Dutch oven] A heavy-duty pot with a tight-fitting lid, often made of cast +\item[Dutch Oven] A heavy-duty pot with a tight-fitting lid, often made of cast iron. It's used in baking to trap steam during the initial phase of baking, helping to create a crusty exterior on bread. +\item[Elasticity] A property of dough that describes its ability to return to +its original shape after being stretched or deformed. It's influenced by the flour's +protein content and the development of the gluten network. + +\item[Extensibility] Refers to the dough’s ability to be stretched or extended +without tearing. It's the opposite of elasticity and is desirable in certain types +of breads, like ciabatta, that have a more open crumb structure. + \item[Feed] The act of adding fresh flour and water to maintain a sourdough starter. Regular feeding keeps the starter active and healthy. @@ -194,23 +199,15 @@ large pockets or holes, rather than an even distribution of smaller holes. This isn't necessarily a desired feature, as it can indicate uneven fermentation or improper shaping techniques. -\item[Elasticity] A property of dough that describes its ability to return to -its original shape after being stretched or deformed. It's influenced by the flour's -protein content and the development of the gluten network. - -\item[Extensibility] Refers to the dough’s ability to be stretched or extended -without tearing. It's the opposite of elasticity and is desirable in certain types -of breads, like ciabatta, that have a more open crumb structure. - -\item[Homogenizing] The act of creating a consistent and uniform mixture. For -flours like einkorn and rye, where gluten alignment isn't the main goal, kneading -ensures that the dough achieves this homogeneous consistency. - \item[Gluten] A protein complex formed from gliadin and glutenin, found in wheat and some other grains. It provides elasticity and strength to the dough when properly aligned and developed. During the course of the bulk fermentation much of the gluten is degraded by the protease enzyme and lactic acid bacteria. +\item[Homogenizing] The act of creating a consistent and uniform mixture. For +flours like einkorn and rye, where gluten alignment isn't the main goal, kneading +ensures that the dough achieves this homogeneous consistency. + \item[Hooch] A liquid layer that sometimes forms on top of a sourdough starter. It's an indication that the starter is hungry and needs feeding. It acts as a barrier shield and prevents the starter from catching mold. It can be mixed right @@ -239,11 +236,14 @@ although it favours alkaline conditions. \item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases. It's a primary food source for yeast during fermentation. -\item[Non-diastatic malt] Malted grain that has been dried at higher temperatures, +\item[Non-diastatic Malt] Malted grain that has been dried at higher temperatures, deactivating its enzymes. It's used primarily for flavor and color in bread making. Amylase and protease become degraded at temperatures higher than 50°C. -\item[Over fermenting] A common problem when making wheat or spelt doughs. When the +\item[Oven Spring] The rapid rise of the dough in the oven during the early stages +of baking due to the expansion of trapped gases and water. + +\item[Over Fermenting] A common problem when making wheat or spelt doughs. When the dough is fermented for too long most of the gluten in the dough is broken down. The resulting dough is very sticky. The final bread will be very flat and lose some of its typical texture. The crumb structure features many tiny pockets of air. A lot of the @@ -251,39 +251,38 @@ trapped gasses can diffuse out of the dough during baking. If you notice this du bulk fermentation it is advised to place the loaf inside of a loaf pan and then bake it after a 30 to 60 minute rest. -\item[Oven Spring] The rapid rise of the dough in the oven during the early stages -of baking due to the expansion of trapped gases and water. - -\item[Over proofing] The same as over fermenting, however happening during the +\item[Over Proofing] The same as over fermenting, however happening during the proofing stage. +%Hack to make sure there is a carriage return \item[pH] A measure of the acidity or alkalinity of a solution. The pH scale ranges from 0 to 14, where a pH value of 7 is neutral. Solutions with a pH value below 7 are acidic, while those with a pH above 7 are alkaline or basic. Fermented foods with a pH below 4.2 are generally considered foodsafe. A pH meter can be -used to monitor your sourdough bread's fermentation progres. +used to monitor your sourdough bread's fermentation progress. \item[P/L Value] A critical parameter derived from the alveograph test, the P/L value represents the ratio of the dough's tenacity (P) to its extensibility (L). Specifically: + \begin{itemize} -\item[P (Pressure)] Refers to the pressure required to inflate the dough - during the alveograph test. It indicates the dough's resistance to deformation or - its strength. -\item[L (Length)] Represents the extensibility of the dough, or how far it - can be stretched before tearing. + \item[] \emph{P (Pressure)} refers to the pressure required to inflate the + dough during the alveograph test. It indicates the dough's resistance + to deformation or its strength. + \item[] \emph{L (Length)} represents the extensibility of the dough, or + how far it can be stretched before tearing. \end{itemize} The P/L ratio provides insights into the balance between the dough's elasticity and extensibility: - +% \begin{itemize} -\item[Low P/L Value] Indicates a dough that is more extensible than - resistant. This means the dough can be stretched easily, making it suitable for - certain products like pizza or ciabatta. -\item[High P/L Value] Suggests a dough that has more strength than - extensibility. Such a dough is more resistant to deformation, which can be - preferable for products that require good volume and structure, like certain types - of bread. + \item[] \emph{Low P/L Value} indicates a dough that is more extensible + than resistant. This means the dough can be stretched easily, making + it suitable for certain products like pizza or ciabatta. + \item[] \emph{High P/L Value} suggests a dough that has more strength than + extensibility. Such a dough is more resistant to deformation, which + can be preferable for products that require good volume and structure, + like certain types of bread. \end{itemize} The P/L value helps bakers and millers determine the suitability of a flour for specific baking applications. Adjustments in flour blends or baking processes might @@ -325,13 +324,14 @@ made solely from rye flour tend to be dense. However, rye has a unique flavor an many health benefits, so it's often combined with wheat flour in baking. Pure rye breads are typically made with a sourdough process to help the dough rise. -\item[Straight Dough] A bread-making method where all ingredients are mixed -together at once, without the use of a preferment. - -\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase -to strengthen the dough and help align the gluten structure. Instead of traditional -kneading, the dough is gently stretched and then folded over itself. This process is -typically repeated multiple times throughout bulk fermentation. +\item[Scald] A method where boiling water is poured over flour, grains, or other +ingredients and then allowed to cool. In baking, this process can gelatinize the +starches in the flour or grains, resulting in a dough that retains moisture better, +provides a softer crumb, and potentially extends the bread's shelf life. Additionally, +scalding can help inactivate certain enzymes which can be detrimental to the dough's +quality. The scalding technique can also enhance the overall flavor and aroma of +the bread, bringing out more pronounced grainy notes and reducing bitterness +sometimes found in certain whole grains. \item[Scalding] A method where boiling water is poured over flour and then cooled down to room temperature. This process gelatinizes the starches in the flour, @@ -341,8 +341,8 @@ resulting in a dough that retains moisture better and has an improved shelf life allows the dough to expand freely in the oven, preventing it from bursting in unpredictable ways. It also provides a controlled aesthetic to the finished loaf. -\item[Sift] To pass flour or another dry ingredient through a sieve to remove lumps -and aerate it. +\item[Sift] To pass flour or another dry ingredient through a sieve to + remove lumps and aerate it. \item[Soaker] A mixture of grain and water that is left to soak overnight (or for a specified amount of time) before being incorporated into bread dough. This helps to @@ -357,6 +357,14 @@ the final dough. microorganisms including wild yeast and lactic acid bacteria. It's used to leaven bread. +\item[Straight Dough] A bread-making method where all ingredients are mixed +together at once, without the use of a preferment. + +\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase +to strengthen the dough and help align the gluten structure. Instead of traditional +kneading, the dough is gently stretched and then folded over itself. This process is +typically repeated multiple times throughout bulk fermentation. + \item[Tangzhong] A Chinese technique for bread-making, similar to the Japanese yudane method. It involves cooking a small portion of the flour with water (or milk) to create a slurry or roux. This process, which can be seen as a diff --git a/book/sourdough.sty b/book/sourdough.sty index 06e21d6..743d0c9 100644 --- a/book/sourdough.sty +++ b/book/sourdough.sty @@ -10,9 +10,16 @@ \usepackage[mode=match, reset-text-family=false]{siunitx} \usepackage{fontspec} \usepackage{calc} +\usepackage{enumitem} \usepackage[font={sffamily, sbseries}]{quoting} +\usepackage{enumitem} \usepackage{microtype} +% style=nextline breaks on make4ht +\ifdefined\HCode\else +\setlist[description]{style=nextline, leftmargin=0cm} +\fi + \DeclareNewTOC[ type=flowchart,% types=flowcharts,% , From 0b24e4fd1aa4c6307af6e7b9be77b67415dba475 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 26 Oct 2023 10:09:00 +1300 Subject: [PATCH 3/5] Add improvements --- book/glossary/glossary.tex | 2 +- book/troubleshooting/crumb-structures.tex | 2 +- 2 files changed, 2 insertions(+), 2 deletions(-) diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index e704795..d7605bb 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -319,7 +319,7 @@ or pain de mie pan. The lid ensures that the bread rises in a perfectly straight shape, without the domed top characteristic of other bread loaves. Pullman loaves are often sliced very thin and are popular for making sandwiches. -\item[\textbf{Retarding:}] The process of slowing down fermentation during the proofing +\item[Retarding] The process of slowing down fermentation during the proofing stage by placing the dough in a colder environment, typically a refrigerator. This aids bakers in scheduling, allowing them to have more control over when to bake their breads, especially in large-scale bakeries where timing is essential to serve freshly baked bread diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index 70ccbc6..988eda1 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -145,7 +145,7 @@ fermentation decelerates. Starting the retarding process at a warmer temperature means this deceleration takes longer. For instance, a dough that's ideal after 8 hours of retarding might be ready in -merely 4 hours if it began at a higher temperature. Thus, it's crucial to +merely 4~hours if it began at a higher temperature. Thus, it's crucial to experiment and determine the optimal retarding duration for your specific conditions. Conversely, if the dough starts colder, fermentation halts more rapidly in the refrigerator. In such scenarios, allowing the dough to proof at From b7e920737f5f8367dc4a8e0c7ab7c2a380982d7a Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 26 Oct 2023 10:09:10 +1300 Subject: [PATCH 4/5] Ignore bw ebook in git --- .gitignore | 1 + 1 file changed, 1 insertion(+) diff --git a/.gitignore b/.gitignore index 3fe0515..12d6473 100644 --- a/.gitignore +++ b/.gitignore @@ -58,6 +58,7 @@ book_serif/ release_sans_serif/ book/book_sans_serif-epub/ book/static_website_html/* +book/bw-book-epub/* epub/ *.opf website/static_website_html/* From 77c0b4de0045a022a2bf4e9d405f348bf98c8edc Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 26 Oct 2023 10:14:34 +1300 Subject: [PATCH 5/5] Add black & white to README This adds the black and white version to the repo's README. --- README.md | 6 ++++-- 1 file changed, 4 insertions(+), 2 deletions(-) diff --git a/README.md b/README.md index 5917c0b..3a4c0dd 100644 --- a/README.md +++ b/README.md @@ -78,8 +78,10 @@ There's an additional enhanced accessibility version using a sans serif font: * [Download compiled .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf) -**The ebook files in .mobi and .azw3 have been retired, please let us know if -you were using them.** +An additional black and white ebook is provided with a greatly reduced file size. This +shrinks the book from more than 50MB down to ~5MB: + +* [Download compiled .epub version](https://www.the-bread-code.io/bw-book.epub) ## Online HTML version (WIP)