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Fix fonts in wheat chapter

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I find bold too much in my face when I read text... and other little
changes.
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Cedric
2023-11-28 09:09:23 +00:00
parent 7cd3e04634
commit 2408ca509e
1 changed files with 6 additions and 4 deletions
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10
book/wheat-sourdough/wheat-sourdough.tex
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@@ -25,7 +25,7 @@ When should I~stop the fermentation? There is a lot of information
out there. I~dug through most of it and have tried almost everything.
In many cases the information was wrong; in other cases, I~found another
valuable puzzle piece. Aggregating all this
information was one of my main motivations to start The Bread Code.
information was one of my main motivations to start \texttt{The Bread Code}.
My key learning was that there is no recipe that
you can blindly follow. You will always have to adapt the recipe
to your locally available tools and environment.
@@ -209,7 +209,8 @@ Find below an example recipe for 1 loaf including baker's math calculation:
\begin{itemize}
\item \qty{400}{\gram} of bread flour
\item \qty{100}{\gram} of whole-wheat flour
\item \textbf{\qty{500}{\gram} of flour in total}
% Manual unit so we can use emphasis
\item \emph{500~g of flour in total}
\item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on
this topic in the next chapter.
\item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent})
@@ -223,7 +224,8 @@ recipe would look like this:
\begin{itemize}
\item \qty{1800}{\gram} of bread flour
\item \qty{200}{\gram} of whole-wheat flour
\item \textbf{\qty{2000}{\gram} of flour, equaling 4 loaves}
% Manual unit so we can use emphasis again
\item \emph{2000 g of flour}, equaling 4 loaves
\item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent})
\item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent})
\item \qty{40}{\gram} of salt (\qty{2}{\percent})
@@ -787,7 +789,7 @@ this is not an option for an inexperienced baker. As
you make more and more dough, you will be able to judge
the dough's state by touching it.
My go-to method for beginners is to use an \textbf{Aliquot jar}.
My go-to method for beginners is to use an \emph{Aliquot jar}.
The aliquot is a sample that you extract from your dough. The
sample is extracted after creating the initial dough strength.
You monitor the aliquot's size increase to judge the