Booklet (#362)

* Initial support for building a booklet

This is really WIP but add support in the makefile for building another
book from the same source.

As the target name suggests, it will be a TL;DR version of the
framework.

* Extract recipes in their own tex file (flat bread)

In order to reuse recipes in the booklet, we need to extract them in
their own tex file sourced by both.

* Add clean and quick targets for booklet

* Initial version of the booklet

Very very WIP, ugly as but need to start somewhere.

* Update the booklet

- Add pics
- Change layout

* Update makefile for booklet

- Add help target
- Follow naming conventions for target

* Remove non-wheat Bread

* Pack the picture together and fix captions

Takes less place, looks better, only good things...

* Remove labels

* Reorder figs and pics more logically

* Fix the fill-yourself baker math table

Much nicer and add rooms for comments

* Center pics and flowcharts and fix indentation

* Add booklet to all target

It will also be part of the release

* Reduce dependencies for booklet

not perfect but better, will avoid rebuild every tiem we work on the
text itself :)

* Add the booklet to the README

* Add docker entry, fix typo

* Add making sourdough starter

---------

Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>

book/bread-types/bread-types.tex

@@ -242,57 +242,10 @@ culinary applications. Whether you're scooping up a savory dip,
 wrapping a flavorful filling, or simply enjoying a piece with a drizzle
 of olive oil, these flatbreads are sure to impress.
 
-\subsubsection*{Ingredients}
+\input{recipes/flat-bread.tex}
 
-\begin{tabular}{r@{}rl@{}}
-\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever you have at hand)\\
-\qty{320}{\gram} &  (\qty{80}{\percent}) & Water, preferably at room temperature\\
-\qty{80}{\gram}  &  (\qty{20}{\percent}) & Active sourdough starter\\
-\qty{8}{\gram}   &   (\qty{2}{\percent}) & Salt\\
-\end{tabular}
-
-\subsubsection*{Instructions}
-\begin{description}
-\item[Prepare the dough] In a large mixing bowl, combine the flour and water.
-Mix until you have a shaggy dough with no dry spots.
-
-Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
-until you achieve a smooth and homogenized dough.
-
-\item[Fermentation:] Cover the bowl with a lid or plastic wrap. Allow the dough
-    to rest and ferment until it has increased by at least \qty{50}{\percent}
-    in size.  Depending on the temperature and activity of your starter, this
-    can take anywhere from 4 to 24~hours.
-
-\item[Cooking preparation:] Once the dough has risen, heat a pan over medium heat.
-Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel.
-
-\item[Shaping and cooking:] With a ladle or your hands, scoop out a portion of
-the dough and place it onto the hot pan, spreading it gently like a pancake.
-
-Cover the pan with a lid. This traps the steam and ensures even cooking
-from the top, allowing for easier flipping later.
-
-After about 5~minutes, or when the bottom of the flatbread has a
-golden-brown crust, carefully flip it using a spatula.
-
-\emph{Adjusting cook time.} If the flatbread appears too dark,
-remember to reduce the cooking time slightly for the next one.
-Conversely, if it's too pale, allow it to cook a bit longer before flipping.
-
-Cook the flipped side for an additional 5~minutes or until it's also golden
-brown.
-
-\item[Storing:] Once cooked, remove the flatbread from the pan and place it on a
-kitchen towel. Wrapping the breads in the towel will help retain their
-softness and prevent them from becoming overly crisp.
-Repeat the cooking process for the remaining dough.
-
-\item[Serving suggestion:] Enjoy your sourdough flatbreads warm,
-paired with your favorite dips, spreads, or as a side to any meal.
-
-\end{description}
-\section{Loaf pan bread}
+\section{Loaf pan bread}%
+\label{sec:loaf-pan-bread}
 
 Loaf pan bread is made using the help of a special loaf pan
 or loaf tin. The edges of the pan provide additional support