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/recipes/flat-bread.tex

@@ -0,0 +1,53 @@
+\subsubsection*{Ingredients}
+\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}