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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. 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 In many cases the information was wrong; in other cases, I~found another
valuable puzzle piece. Aggregating all this 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 My key learning was that there is no recipe that
you can blindly follow. You will always have to adapt the recipe you can blindly follow. You will always have to adapt the recipe
to your locally available tools and environment. 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} \begin{itemize}
\item \qty{400}{\gram} of bread flour \item \qty{400}{\gram} of bread flour
\item \qty{100}{\gram} of whole-wheat 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 \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. this topic in the next chapter.
\item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent}) \item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent})
@@ -223,7 +224,8 @@ recipe would look like this:
\begin{itemize} \begin{itemize}
\item \qty{1800}{\gram} of bread flour \item \qty{1800}{\gram} of bread flour
\item \qty{200}{\gram} of whole-wheat 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{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{200}{\gram} of stiff sourdough starter (\qty{10}{\percent})
\item \qty{40}{\gram} of salt (\qty{2}{\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 you make more and more dough, you will be able to judge
the dough's state by touching it. 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 The aliquot is a sample that you extract from your dough. The
sample is extracted after creating the initial dough strength. sample is extracted after creating the initial dough strength.
You monitor the aliquot's size increase to judge the You monitor the aliquot's size increase to judge the