From 2408ca509ee4d583b33d5d7b9da99b3e33b8702a Mon Sep 17 00:00:00 2001 From: Cedric Date: Tue, 28 Nov 2023 09:09:23 +0000 Subject: [PATCH] Fix fonts in wheat chapter I find bold too much in my face when I read text... and other little changes. --- book/wheat-sourdough/wheat-sourdough.tex | 10 ++++++---- 1 file changed, 6 insertions(+), 4 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index b2cf88c..5e96a9e 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -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