From f219f08f85cd710bacba6b73d510142f4a01a7eb Mon Sep 17 00:00:00 2001 From: Cedric Date: Tue, 18 Feb 2025 13:00:06 +0000 Subject: [PATCH 1/3] Do not pretend Evan's mills were steam powered Theuy defo were not in his book. --- book/history/sourdough-history.tex | 60 +++++++++++++++--------------- 1 file changed, 29 insertions(+), 31 deletions(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 22f2ab6..5751c56 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -185,12 +185,12 @@ of the sourdough leavening agent. As the process is more expensive, bread rolls like these were ultimately consumed by the noble people in Vienna~\cite{vienna+breadrolls}. -As industrialization began the first steam-powered grain mill was developed by -Oliver Evans in \num{1785}. Evans' design incorporated several innovations, -including automated machinery for various milling processes, making it more -efficient than traditional water or animal-powered mills. His steam-powered -mill marked a significant advancement in industrial technology for bread -making~\cite{evans+mill}. +As industrialization began inventors like Oliver Evans, in \num{1785} +developed improved mill devices~\cite{evans+mill} incorporating several +innovations, including automated machinery for various milling processes. +This eventually evolved to steam-powered grain mills, more efficient than +traditional water or animal-powered mills. Those steam-powered mill marked a +significant advancement in industrial technology for bread making. \begin{figure}[ht] \includegraphics[width=\textwidth]{sourdough-stove} @@ -198,32 +198,30 @@ making~\cite{evans+mill}. \label{sourdough-stove} \end{figure} -The biggest advancement of industrial breadmaking happened in \num{1857}. -The French microbiologist Louis Pasteur discovered -the process of alcoholic fermentation. He would prove that -yeast microorganisms are the reason for alcoholic fermentation -and not other chemical catalysts. He continued with his research and -was the first person to isolate and grow pure yeast strains. -Soon later in \num{1868} the Fleischmann brothers Charles -and Maximilian were the first to patent pure yeast strains -for bread making. The yeasts offered +The biggest advancement of industrial bread making happened in \num{1857}. +The French microbiologist Louis Pasteur discovered the process of alcoholic +fermentation. He would prove that yeast microorganisms are the reason for +alcoholic fermentation and not other chemical catalysts. He continued with his +research and was the first person to isolate and grow pure yeast strains. +Soon later in \num{1868} the Fleischmann brothers Charles and Maximilian were +the first to patent pure yeast strains for bread making. The yeasts offered were isolated from batches of sourdough. By \num{1879} the machinery was built -to multiply the yeast in large centrifuges~\cite{fleischmann+history}. -The pure yeast would prove to be excellent and turbocharged -at leavening bread doughs. What would previously take 10~hours -to leaven a bread dough could now be done within 1~hour. -The process became much more efficient. What ultimately made making large -batches of dough possible, was the invention of the electrical kneader. Rufus -Eastman, an American inventor, is often credited with an important advancement -in mixer technology. In \num{1885}, he received a patent for an electric mixer -with a mechanical hand-crank mechanism. This device was not as advanced or as -widely adopted as later electric mixers, but it was an early attempt to -mechanize mixing and kneading processes in the kitchen using electricity. -Eastman's invention represented an important step in the development of -electric mixers, but it wasn't as sophisticated or popular as later models -like the KitchenAid mixer. The KitchenAid mixer, introduced in \num{1919}, is -often recognized as one of the first widely successful electric mixers and -played a significant role in revolutionizing kitchen appliances for home +to multiply the yeast in large centrifuges~\cite{fleischmann+history}. The +pure yeast would prove to be excellent and turbocharged at leavening bread +doughs. What would previously take 10~hours to leaven a bread dough could now +be done within 1~hour. The process became much more efficient. What +ultimately made making large batches of dough possible, was the invention of +the electrical kneader. Rufus Eastman, an American inventor, is often +credited with an important advancement in mixer technology. In \num{1885}, he +received a patent for an electric mixer with a mechanical hand-crank +mechanism. This device was not as advanced or as widely adopted as later +electric mixers, but it was an early attempt to mechanize mixing and kneading +processes in the kitchen using electricity. Eastman's invention represented +an important step in the development of electric mixers, but it wasn't as +sophisticated or popular as later models like the KitchenAid mixer. The +KitchenAid mixer, introduced in \num{1919}, is often recognized as one of the +first widely successful electric mixers and played a significant role in +revolutionizing kitchen appliances for home cooks~\cite{first+mixer}~\cite{kitchenaid+history}. During World~War~II the first packaged dry yeast was developed. This would From fdc023f228bf517d6bac6833ccd86d9b2c58c47b Mon Sep 17 00:00:00 2001 From: Cedric Date: Tue, 18 Feb 2025 18:59:24 +0000 Subject: [PATCH 2/3] Incorporate feedback for Evan mill machine text All credits to @tbpassin --- book/history/sourdough-history.tex | 11 +++++------ 1 file changed, 5 insertions(+), 6 deletions(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 5751c56..373315b 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -185,12 +185,11 @@ of the sourdough leavening agent. As the process is more expensive, bread rolls like these were ultimately consumed by the noble people in Vienna~\cite{vienna+breadrolls}. -As industrialization began inventors like Oliver Evans, in \num{1785} -developed improved mill devices~\cite{evans+mill} incorporating several -innovations, including automated machinery for various milling processes. -This eventually evolved to steam-powered grain mills, more efficient than -traditional water or animal-powered mills. Those steam-powered mill marked a -significant advancement in industrial technology for bread making. +Industrialization of the grist milling process, starting in the late +18\textsuperscript{th}~century with Oliver Evans (\num{1785}) and his mill +designs for continuous hands-off flour production~\cite{evans+mill}, and +evolving to steam-powered mills, made possible significant advancements in +bread production. \begin{figure}[ht] \includegraphics[width=\textwidth]{sourdough-stove} From 1367ac5b0e26058ef8ddde2cd6d699faed0410f2 Mon Sep 17 00:00:00 2001 From: Cedric Date: Tue, 18 Feb 2025 19:07:30 +0000 Subject: [PATCH 3/3] Fix typos --- book/history/sourdough-history.tex | 18 +++++++++--------- 1 file changed, 9 insertions(+), 9 deletions(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 373315b..f23b928 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -26,7 +26,7 @@ waters, another single-celled life form, \emph{archaea}, also thrived. These organisms inhabit extreme environments, from boiling vents to icy waters. \begin{figure}[!htb] -\centering + \centering \input{figures/fig-life-planet-sourdough-timeline.tex} \caption[Sourdough microbiology timeline]{Timeline of significant events starting from the first day of Earth's existence, @@ -57,12 +57,12 @@ Another 25~million years later, or our timeline's 2~days after the dinosaur extinction, humans appeared. A few hours later after the arrival of humans, a more subtle culinary -revolution was unfolding. By \num{12000}~BC, just 5 seconds before our metaphorical -midnight, the first sourdough breads were being baked in ancient Jordan. A blink of -an eye later, or 4~seconds in our time compression, Pasteur's groundbreaking work -with yeasts set the stage for modern bread-making. From the moment this book -began to take shape to your current reading, only milliseconds have ticked -by~\cite{Yong+2017}. +revolution was unfolding. By \num{12000}~BC, just 5~seconds before our +metaphorical midnight, the first sourdough breads were being baked in ancient +Jordan. A blink of an eye later, or 4~seconds in our time compression, +Pasteur's groundbreaking work with yeasts set the stage for modern +bread-making. From the moment this book began to take shape to your current +reading, only milliseconds have ticked by~\cite{Yong+2017}. Now delving deeper into the realm of sourdough, it can likely be traced to aforementioned Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough @@ -234,8 +234,8 @@ reason, none of the supermarket flour you buy today is single origin. It is always blended to achieve exactly the same product throughout the years. Modern wheat, specifically the high-yielding and disease-resistant varieties -commonly grown today, began to be developed in the mid-20th century. This -period is often referred to as the \emph{Green Revolution.} +commonly grown today, began to be developed in the mid-20\textsuperscript{th} +century. This period is often referred to as the \emph{Green Revolution.} One of the key figures in this development was American scientist Norman Borlaug, who is credited with breeding high-yield wheat varieties,