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Fix .mobi table size

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This just removes the full-width setting. This way the .mobi displays
the table images properly
This commit is contained in:
Hendrik Kleinwaechter
2023-03-02 21:14:39 -05:00
parent 81c91fc582
commit 2473e1e1c6
7 changed files with 15 additions and 15 deletions
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8
book/wheat-sourdough/wheat-sourdough.tex
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@@ -502,7 +502,7 @@ value to 5-10 percent. The other option could be to place the dough in a colder
environment and thus reduce the speed at which your microorganisms replicate.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-starter-usage-activity.pdf}
\includegraphics{tables/table-starter-usage-activity.pdf}
\caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level}
\end{figure}
@@ -726,7 +726,7 @@ flavor of the resulting bread is better compared to a pale
underfermented dough.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-fermentation-effects.pdf}
\includegraphics{tables/table-fermentation-effects.pdf}
\caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.}
\end{figure}
@@ -773,7 +773,7 @@ up to 100 percent with subsequent bakes. Then identify a value
that you are happy with.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-dough-size-increase.pdf}
\includegraphics{tables/table-dough-size-increase.pdf}
\caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content}
\end{figure}
@@ -850,7 +850,7 @@ bread didn't turn out the way you like, either shorten
the fermentation or extend it a little bit.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-ph-values-dough.pdf}
\includegraphics{tables/table-ph-values-dough.pdf}
\caption{Example pH values for the different breakpoints of my own sourdough process}
\label{table:sample-ph-values}
\end{figure}