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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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4
book/baking/baking.tex
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@@ -20,7 +20,7 @@ Your bread starts to build a crust of gel like consistency. The crust is still
extensible and can be stretched. extensible and can be stretched.
\begin{table}[htp!] \begin{table}[htp!]
\includegraphics[width=\textwidth]{tables/table-baking-process-stages.pdf} \includegraphics{tables/table-baking-process-stages.pdf}
\caption{The different stages that your dough undergoes during the baking process.} \caption{The different stages that your dough undergoes during the baking process.}
\end{table} \end{table}
@@ -261,7 +261,7 @@ crust color. In my case this is another 15-25 minutes typically.
\section{Conclusions} \section{Conclusions}
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-oven-baking-overview.pdf} \includegraphics{tables/table-oven-baking-overview.pdf}
\caption{An overview of different oventypes and their different baking methods} \caption{An overview of different oventypes and their different baking methods}
\end{figure} \end{figure}

4
book/bread-types/bread-types.tex
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@@ -8,7 +8,7 @@ If you are a busy person and/or don't have an oven this might
be exactly the type of bread you should consider. be exactly the type of bread you should consider.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-overview-bread-types.pdf} \includegraphics{tables/table-overview-bread-types.pdf}
\caption{An overview of different bread types and their respective complexity} \caption{An overview of different bread types and their respective complexity}
\label{tab:bread-types-comparison} \label{tab:bread-types-comparison}
\end{figure} \end{figure}
@@ -172,7 +172,7 @@ between two options. 1) A flat bread similar to a roti or naan bread
or 2) sourdough pancakes. or 2) sourdough pancakes.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-flat-bread-pancake-recipe.pdf} \includegraphics{tables/table-flat-bread-pancake-recipe.pdf}
\caption{\label{tab:flat-bread-ingredients}Flat breads or pancakes recipe for 1 person. Multiply the ingredients \caption{\label{tab:flat-bread-ingredients}Flat breads or pancakes recipe for 1 person. Multiply the ingredients
to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how
to understand and use the percentages properly.} to understand and use the percentages properly.}

6
book/flour-types/flour-types.tex
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@@ -13,7 +13,7 @@ Depending on which layers are still present, names are used to describe the
type of flour. type of flour.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-flour-types.pdf} \includegraphics{tables/table-flour-types.pdf}
\label{tab:flour-types-comparison} \label{tab:flour-types-comparison}
\caption{A comparison of the different wheat flour types} \caption{A comparison of the different wheat flour types}
\end{figure} \end{figure}
@@ -48,7 +48,7 @@ want the final bread to be too sour. You do not have to worry about the gluten
degradation, removing a huge headache from the equation. degradation, removing a huge headache from the equation.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-grains-bread-making-process.pdf} \includegraphics{tables/table-grains-bread-making-process.pdf}
\caption{An overview of different grain types and the steps involved in the respective bread making process} \caption{An overview of different grain types and the steps involved in the respective bread making process}
\end{figure} \end{figure}
@@ -99,7 +99,7 @@ The long fermentation period also means that your microbes will enrich
your dough with more flavor. your dough with more flavor.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-overview-w-values.pdf} \includegraphics{tables/table-overview-w-values.pdf}
\caption{An overview of different levels of W values and the respective hydrations and fermentation times} \caption{An overview of different levels of W values and the respective hydrations and fermentation times}
\label{tab:w-value} \label{tab:w-value}
\end{figure} \end{figure}

2
book/sourdough-starter/sourdough-starter-types.tex
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@@ -3,7 +3,7 @@ at different sourdough starter types and their respective
traits. traits.
\begin{table}[htp!] \begin{table}[htp!]
\includegraphics[width=\textwidth]{tables/table-starter-types.pdf} \includegraphics{tables/table-starter-types.pdf}
\caption{A comparison of different sourdough starter types and their \caption{A comparison of different sourdough starter types and their
respective properties. The only difference is the level of water (hydration) respective properties. The only difference is the level of water (hydration)
that is used when feeding the starter.} that is used when feeding the starter.}

4
book/sourdough-starter/sourdough-starter.tex
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@@ -35,7 +35,7 @@ comes in handy. Let's look at the default recipe with baker's
math and then adjust it for the 1.4 kilogram flour quantity. math and then adjust it for the 1.4 kilogram flour quantity.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-bakers-math-example.pdf} \includegraphics{tables/table-bakers-math-example.pdf}
\caption{An example table demonstrating how to properly calclate using baker's math} \caption{An example table demonstrating how to properly calclate using baker's math}
\end{figure} \end{figure}
@@ -49,7 +49,7 @@ more flour available the next day. As mentioned the next day
we have 1.4 kilograms at hand (1400 grams). we have 1.4 kilograms at hand (1400 grams).
\begin{figure}[H] \begin{figure}[H]
\includegraphics[width=\textwidth]{tables/table-recipe-bakers-math.pdf} \includegraphics{tables/table-recipe-bakers-math.pdf}
\caption{An example recipe that uses 1400 grams as base and is then \caption{An example recipe that uses 1400 grams as base and is then
calculated using baker's math} calculated using baker's math}
\end{figure} \end{figure}

2
book/storing-bread/storing-bread.tex
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@@ -4,7 +4,7 @@ your bread can best be enjoyed at a later
time. time.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-storing-bread-overview.pdf} \includegraphics{tables/table-storing-bread-overview.pdf}
\caption{A table visualizing the advantages and disadvantages \caption{A table visualizing the advantages and disadvantages
of different bread storing options.} of different bread storing options.}
\label{table:bread-storage} \label{table:bread-storage}

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. environment and thus reduce the speed at which your microorganisms replicate.
\begin{figure}[!htb] \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} \caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level}
\end{figure} \end{figure}
@@ -726,7 +726,7 @@ flavor of the resulting bread is better compared to a pale
underfermented dough. underfermented dough.
\begin{figure}[!htb] \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.} \caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.}
\end{figure} \end{figure}
@@ -773,7 +773,7 @@ up to 100 percent with subsequent bakes. Then identify a value
that you are happy with. that you are happy with.
\begin{figure}[!htb] \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} \caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content}
\end{figure} \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. the fermentation or extend it a little bit.
\begin{figure}[!htb] \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} \caption{Example pH values for the different breakpoints of my own sourdough process}
\label{table:sample-ph-values} \label{table:sample-ph-values}
\end{figure} \end{figure}