From 78628adc3c6448c1c6f149ac647880818d1f39bd Mon Sep 17 00:00:00 2001
From: cedounet <134267244+cedounet@users.noreply.github.com>
Date: Wed, 20 Sep 2023 13:38:27 +0100
Subject: [PATCH 1/3] Correct LaTeX crime (#233)

* Add missing pic dependency on quick_ebook target

* Correct crime against LaTeX

Mostly proper use of LaTeX and one word changed.  Moving forward we
could have a proper recipe environment so we have also a listofrecipe
at the end in the pdf/website.
---
 book/bread-types/bread-types.tex | 55 ++++++++++++++++----------------
 1 file changed, 28 insertions(+), 27 deletions(-)

diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex
index b5e2fc0..0401847 100644
--- a/book/bread-types/bread-types.tex
+++ b/book/bread-types/bread-types.tex
@@ -155,7 +155,7 @@ with great taste and consistency.
 
 There is a fully dedicated recipe and tutorial
 for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter.
-j
+
 \section{Flatbread framework}%
 \label{section:flat-bread-framework}
 
@@ -340,58 +340,59 @@ leave it longer, consider drying a little bit of your sourdough starter.}.
 \section{Simple flatbread recipe}%
 \label{section:flat-bread-recipe}
 
-By following the steps outlined in this section.
+By following the steps outlined in this section,
 you'll be introduced to a versatile bread that's perfect for a myriad of
 culinary applications. Whether you're scooping up a savory dip,
-wrapping a flavorful filling, or simply savoring a piece with a drizzle
+wrapping a flavorful filling, or simply enjoying a piece with a drizzle
 of olive oil, these flatbreads are sure to impress.
 
-\textbf{Ingredients:}
+\subsection*{Ingredients}
 
-\begin{enumerate}
-\item 400 grams flour (wheat, rye, corn, whatever you have at hand)
-\item 320 grams water, preferably at room temperature
-\item 80 grams active sourdough starter
-\item 8 grams salt
-\end{enumerate}
+\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}
 
-\textbf{Instructions:}
-\begin{enumerate}
-\item \textbf{Prepare the Dough:} In a large mixing bowl, combine the flour and water.
+\subsection*{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.
 
-\item Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
+Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
 until you achieve a smooth and homogenized dough.
 
-\item \textbf{Fermentation:} Cover the bowl with a lid or plastic wrap. Allow the dough
-to rest and ferment until it has increased by at least 50\% in size.
-Depending on the temperature and activity of your starter,
-this can take anywhere from 4 to 24 hours.
+\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 \textbf{Cooking Preparation:} Once the dough has risen, heat a pan over medium heat.
+\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 \textbf{Shaping and Cooking:} With a ladle or your hands, scoop out a portion of
+\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.
 
-\item Cover the pan with a lid. This traps the steam and ensures even cooking
+Cover the pan with a lid. This traps the steam and ensures even cooking
 from the top, allowing for easier flipping later.
 
-\item After about 5 minutes, or when the bottom of the flatbread has a
+After about 5~minutes, or when the bottom of the flatbread has a
 golden-brown crust, carefully flip it using a spatula.
 
-\item \textbf{Adjusting Cook Time:} If the flatbread appears too dark,
+\item[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.
 
-\item Cook the flipped side for an additional 5 minutes or until it's also golden brown.
+Cook the flipped side for an additional 5~minutes or until it's also golden
+brown.
 
-\item \textbf{Storing:} Once cooked, remove the flatbread from the pan and place it on a
+\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 \textbf{Serving Suggestion:} Enjoy your sourdough flatbreads warm,
+\item[Serving Suggestion] Enjoy your sourdough flatbreads warm,
 paired with your favorite dips, spreads, or as a side to any meal.
 
-\end{enumerate}
\ No newline at end of file
+\end{description}

From eda72c860c899bb215bae9cfc6361e3a97009707 Mon Sep 17 00:00:00 2001
From: cedounet <134267244+cedounet@users.noreply.github.com>
Date: Wed, 20 Sep 2023 13:38:56 +0100
Subject: [PATCH 2/3] Correct wording, category for starter conversion (#235)

- Now a flowchart (and a renamed label)
- More explicit wording as per
https://github.com/hendricius/the-sourdough-framework/issues/234
---
 book/baking/baking.tex                             |  7 ++++---
 book/figures/fig-liquid-starter-conversion.tex     |  2 +-
 book/figures/fig-stiff-starter-conversion.tex      |  2 +-
 book/sourdough-starter/sourdough-starter-types.tex | 12 ++++++------
 4 files changed, 12 insertions(+), 11 deletions(-)

diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index f1fb210..a9700f5 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -127,11 +127,12 @@ crust building. During the first stage of the bake, the dough
 increases in size. The water in your dough evaporates and pushes
 the whole dough upwards.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
   \includegraphics[width=\textwidth]{baking-process-steam.jpg}
   \caption[Steam building with inverted tray]{How steam builds in your oven
-      using the later described inverted tray method.}
-\end{figure}
+      using the later described inverted tray method.}%
+      \label{flc:inverted-tray}
+\end{flowchart}
 
 Normally, under high heat a crust would form. Just like
 if you were to bake vegetables in your home oven, at some point
diff --git a/book/figures/fig-liquid-starter-conversion.tex b/book/figures/fig-liquid-starter-conversion.tex
index 4b6ff9d..102d16a 100644
--- a/book/figures/fig-liquid-starter-conversion.tex
+++ b/book/figures/fig-liquid-starter-conversion.tex
@@ -1,5 +1,5 @@
 \begin{tikzpicture}[node distance = 3cm, auto]
-  \node [start] (init) {Make a regular or stiff starter};
+  \node [start] (init) {Take your regular or stiff starter};
   \node [block, right of=init] (feed_new_ratio) {Mix \qty{1}{\gram} existing starter, \qty{5}{\gram} flour and \qty{25}{\gram} water};
   \node [block, right of=feed_new_ratio] (next_day) {Wait\\ \qty{24}{\hour}};
   \node [block, below of=init, node distance=4cm] (feed_again) {Feed again using 1:5:25 ratio};
diff --git a/book/figures/fig-stiff-starter-conversion.tex b/book/figures/fig-stiff-starter-conversion.tex
index 490c69a..428b691 100644
--- a/book/figures/fig-stiff-starter-conversion.tex
+++ b/book/figures/fig-stiff-starter-conversion.tex
@@ -1,5 +1,5 @@
 \begin{tikzpicture}[node distance = 3cm, auto]
-  \node [start] (init) {Make a regular or liquid starter};
+  \node [start] (init) {Take your regular or liquid starter};
   \node [block, right of=init] (feed_new_ratio) {Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
   \node [decision, right of=feed_new_ratio, node distance=3.5cm] (too_dry) {Starter very dry, hard to mix?};
   \node [block, right of=too_dry, node distance=4cm] (add_water) {Add more water};
diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex
index 9e76e8e..9928892 100644
--- a/book/sourdough-starter/sourdough-starter-types.tex
+++ b/book/sourdough-starter/sourdough-starter-types.tex
@@ -122,7 +122,7 @@ starter's flavor by changing the type to a liquid starter.
 \end{figure}
 
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-liquid-starter-conversion.tex}
   \caption[Converting to a liquid starter]{The process to convert your regular
@@ -133,9 +133,9 @@ starter's flavor by changing the type to a liquid starter.
       select anaerobic microorganisms. This boosts bacteria that create lactic
       acid rather than acetic acid. The resulting acidity will be perceived as
       milder.}%
-  \label{fig:liquid-starter-conversion}
+  \label{flc:liquid-starter-conversion}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 The liquid starter is made at a hydration of around \qty{500}{\percent}. This means
 the starter has much more water than flour. The additional layer of water on
@@ -193,7 +193,7 @@ times to make lacto-fermented hot sauces.
   \caption[Stiff starter upside-down]{A stiff sourdough starter that I~used to
       make a Stollen dough for Christmas. Note the bubbles on the edge of the
       container. The dough does not fall out of the jar.}%
-  \label{fig:stiff-sourdough-starter}
+  \label{flc:stiff-sourdough-starter}
 \end{figure}
 
 The stiff starter is the driest of all the starters. It has a hydration of
@@ -220,7 +220,7 @@ for a visual example of the starter's required hydration level.
   \label{fig:stiff-starter-dry-check}
 \end{figure}
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-stiff-starter-conversion.tex}
   \caption[Converting to a stiff starter]{The process to convert your regular
@@ -232,7 +232,7 @@ for a visual example of the starter's required hydration level.
       stiff consider increasing this to \qty{60}{\percent}.}%
   \label{fig:stiff-starter-conversion}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 In the stiffer environment the yeast thrives more. This means you will have
 more \ch{CO2} production and less acid production. In my tests this is a game

From 31e80782169d02904ce367317130d7eb79a94de1 Mon Sep 17 00:00:00 2001
From: cedounet <134267244+cedounet@users.noreply.github.com>
Date: Thu, 21 Sep 2023 15:24:27 +0100
Subject: [PATCH 3/3] Fix warnings from make check (#237)

The one I am 100% sure are mistakes
---
 book/baking/baking.tex              | 7 ++++---
 book/basics/how-sourdough-works.tex | 2 +-
 2 files changed, 5 insertions(+), 4 deletions(-)

diff --git a/book/baking/baking.tex b/book/baking/baking.tex
index a9700f5..6c6155f 100644
--- a/book/baking/baking.tex
+++ b/book/baking/baking.tex
@@ -245,13 +245,14 @@ you don't require as much energy. You don't have
 to preheat your oven twice for each loaf.
 
 An additional disadvantage of Dutch ovens is the
-need to move very hot and heavy cast iron. \footnote{
+need to move very hot and heavy cast iron\footnote{%
   Some of them can weigh up to 10 kg. Moving them is quite
   a tedious exercise. Especially if the cast iron is
   heated you have to be very concise with your movements.
   Despite doing my best I have a few scars on my
   hands and arms from operating the Dutch ovens.
-} You will need to be very careful and ideally use
+}.
+You will need to be very careful and ideally use
 heat-resilient gloves when touching your Dutch oven.
 
 Furthermore, some of the Dutch ovens come at a hefty
@@ -260,7 +261,7 @@ top of other tools can be quite a hefty investment. For
 this reason, I advocate the inverted tray method visualized
 in the next section. In case you do not own an oven consider trying
 the simple flatbread recipe which is baked in a pan. Please
-refer to section \ref{section:flat-bread-recipe} for more details.
+refer to Section~\ref{section:flat-bread-recipe} for more details.
 
 
 \section{Inverted tray method}
diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex
index be00c4b..5782460 100644
--- a/book/basics/how-sourdough-works.tex
+++ b/book/basics/how-sourdough-works.tex
@@ -321,7 +321,7 @@ inoculated with some of the 150 different wild yeast strains isolated from the
 leaves. They found that when the wound was inoculated with yeast, the grape
 sustained no significant damage~\cite{yeasts+biocontrol+agent}.
 
-\phantomsection \label{aggressive-yeast}%
+\phantomsection~\label{aggressive-yeast}%
 Intriguingly, there was also an experiment performed that showed how brewer's
 yeast could function as an aggressive pathogen to grapevines. Initially, the
 yeast lived in symbiosis with the plants, but after the vines sustained heavy