diff --git a/book/baking/baking-process-overview.jpg b/book/baking/baking-process-overview.jpg deleted file mode 100644 index 6f57b36..0000000 Binary files a/book/baking/baking-process-overview.jpg and /dev/null differ diff --git a/book/baking/baking.tex b/book/baking/baking.tex index 89f4c01..6745847 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -241,8 +241,29 @@ created from the dough and water source stays around your dough. \begin{figure}[!htb] - \includegraphics[width=\textwidth]{baking-process-overview.jpg} - \caption{The full inverted tray method process} + \begin{tikzpicture}[node distance = 3cm, auto] + \node [block] (init) {\footnotesize Place water tray and stone in oven}; + \node [block, right of=init] (heat_oven) {\footnotesize Heat oven to 230°C (446°F) for 30 minutes}; + \node [block, right of=heat_oven] (score_your_dough) {\footnotesize Score your dough}; + \node [block, right of=score_your_dough] (spritz) {\footnotesize Spritz your dough with water}; + \node [block, right of=spritz] (load_tray) {\footnotesize Place non-preheated inverted tray in oven}; + \node [block, below of=load_tray, node distance=4cm] (load_doughs) {\footnotesize Load doughs into oven}; + \node [block, left of=load_doughs, node distance=3cm] (load_water) {\footnotesize Place water in heated water tray}; + \node [block, left of=load_water, node distance=3cm] (bake) {\footnotesize Bake 30 minutes or until core temperature is 92°C (197°F)}; + \node [block, left of=bake, node distance=3cm] (remove_steam) {\footnotesize Remove steam source and top tray}; + \node [block, left of=remove_steam, node distance=3cm] (finish) {\footnotesize Bake at least another 10 minutes or until crust has your desired color}; + \path [line] (init) -- (heat_oven); + \path [line] (heat_oven) -- (score_your_dough); + \path [line] (score_your_dough) -- (spritz); + \path [line] (spritz) -- (load_tray); + \path [line] (load_tray) -- (load_doughs); + \path [line] (load_doughs) -- (load_water); + \path [line] (load_water) -- (bake); + \path [line] (bake) -- (remove_steam); + \path [line] (remove_steam) -- (finish); + \end{tikzpicture} + \caption{A schematic visualization the inverted tray baking method that works great for home ovens.} + \label{fig:inverted-tray-process} \end{figure} diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index df39433..af1fa8f 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -169,10 +169,17 @@ easiest way to start making great bread at home. With just a few steps you can stop buying bread forever. This works with every flour, including gluten free options. -\begin{figure}[htb!] - \includegraphics[width=1.0\textwidth]{flat-bread-process} - \centering - \caption{The simple process of making a flat bread} +\begin{figure}[!htb] + \begin{tikzpicture}[node distance = 3cm, auto, every node/.style={inner sep=10, outer sep=0}] + \node [block] (init) {Mix ingredients}; + \node [block, right of=init, node distance=5cm] (wait) {Wait for dough to be ready}; + \node [block, right of=wait, node distance=5cm] (bake_bread) {Bake bread on stove}; + \path [line] (init) -- (wait); + \path [line] (wait) -- (bake_bread); + \end{tikzpicture} + \caption{The process of making a flat bread is very simple requiring very little effort. This + type of bread is especially handy for busy bakers.} + \label{fig:flat-bread-process} \end{figure} This is my goto recipe that I use to make bread whenever diff --git a/book/images/flat-bread-process.jpg b/book/images/flat-bread-process.jpg deleted file mode 100644 index ddfedbe..0000000 Binary files a/book/images/flat-bread-process.jpg and /dev/null differ diff --git a/book/images/stiff-starter-conversion.jpg b/book/images/stiff-starter-conversion.jpg deleted file mode 100644 index c52a728..0000000 Binary files a/book/images/stiff-starter-conversion.jpg and /dev/null differ diff --git a/book/intro/acknowledgements.tex b/book/intro/acknowledgements.tex index 735224a..defd0f4 100644 --- a/book/intro/acknowledgements.tex +++ b/book/intro/acknowledgements.tex @@ -1,7 +1,8 @@ This book would not have been possible without your help. -With all your donations I have been able to take time off from my job and -focus on this project. +With all your donations I have been able to focus on finishing +this book. Your continous support allows me to focus +on improving this book even more. Furthermore many of you have contributed and improved the instructions, fixed spelling mistakes and/or provided diff --git a/book/sourdough-starter/sourdough-starter-maintenance-process.jpg b/book/sourdough-starter/sourdough-starter-maintenance-process.jpg deleted file mode 100644 index 52e11e3..0000000 Binary files a/book/sourdough-starter/sourdough-starter-maintenance-process.jpg and /dev/null differ diff --git a/book/sourdough-starter/sourdough-starter-readiness.jpg b/book/sourdough-starter/sourdough-starter-readiness.jpg deleted file mode 100644 index f075b31..0000000 Binary files a/book/sourdough-starter/sourdough-starter-readiness.jpg and /dev/null differ diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index e39c68e..3d31653 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -268,9 +268,26 @@ yeast has been isolated like this from century old sourdough starters. \begin{figure}[!htb] - \includegraphics[width=\textwidth]{sourdough-starter-readiness.jpg} - \caption{A flowchart showing how to check if your sourdough starter is ready - to be used} + \begin{tikzpicture}[node distance = 3cm, auto] + \node [block] (init) {\footnotesize Make a starter}; + \node [block, right of=init, node distance=3cm] (feed) {\footnotesize Feed your starter}; + \path [line] (init) -- (feed); + \node [block, right of=feed, node distance=3cm] (ready_question) {\footnotesize Perform readiness check}; + \path [line] (feed) -- (ready_question); + \node [block, below of=feed, node distance=3cm] (wait_12) {\footnotesize Wait 12 hours}; + \path [line] (wait_12) -- (feed); + \node [decision, right of=ready_question, node distance=3.5cm] (is_bubbly) {\footnotesize Bubbly? Size Increase?}; + \path [line] (ready_question) -- (is_bubbly); + \path [line] (is_bubbly) -- node{no} (wait_12); + \node [decision, below of=is_bubbly, node distance=4.0cm] (check_smell) {\footnotesize Vinegary, or yogurt smell?}; + \path [line] (is_bubbly) -- node{yes} (check_smell); + \node [block, below of=init, node distance=6cm] (make_dough) {\footnotesize Make your dough}; + \path [line] (check_smell) -- node{yes} (make_dough); + \path [line] (check_smell) -- node{no} (wait_12); + \end{tikzpicture} + \caption{A flow chart showing you how to determine if your sourdough starter is ready to be used. + For checking readiness look at a size increase and take note of your starter's smell. Both are important + indicators to check for readiness.} \label{fig:sourdough-starter-readiness} \end{figure} @@ -334,8 +351,42 @@ yeast part of your sourdough and balance the fermentation. \section{Maintenance} \begin{figure}[!htb] - \includegraphics[width=\textwidth]{sourdough-starter-maintenance-process.jpg} - \caption{A full flowchart showing how to conduct proper starter maintenance} + \begin{tikzpicture}[node distance = 3cm, auto] + \node [block] (init) {\footnotesize Make your bread dough}; + \node [decision, below of=init, node distance=3.5cm] (all_starter_used) {\footnotesize All starter used?}; + \path [line] (init) -- (all_starter_used); + \node [block, right of=init, node distance=3cm] (use_dough) {\footnotesize Take 10g of your bread dough}; + \node [block, right of=all_starter_used, node distance=3cm] (use_starter) {\footnotesize Take all but not more than 10g of your starter}; + \path [line] (all_starter_used) -- node{yes} (use_dough); + \path [line] (all_starter_used) -- node{no} (use_starter); + \node [block, right of=use_dough, node distance=3cm] (feed_starter) {\footnotesize Feed using 1:5:5 ratio}; + \path [line] (use_dough) -- (feed_starter); + \path [line] (use_starter) -- (feed_starter); + \node [decision, right of=feed_starter, node distance=3cm] (bake_next_day_check) {\footnotesize Bake next day?}; + \path [line] (feed_starter) -- (bake_next_day_check); + \node [block, right of=bake_next_day_check, node distance=3.5cm] (make_bread_dough) {\footnotesize Make bread dough again after 8-12 hours}; + \path [line] (bake_next_day_check) -- node{yes} (make_bread_dough); + \node [decision, right of=use_starter, node distance=3cm] (bake_next_week_check) {\footnotesize Baking in next 2 weeks?}; + \node [block, right of=bake_next_week_check, node distance=3.5cm] (store_fridge) {\footnotesize Store starter in fridge at 4°C(40°F)}; + \path [line] (bake_next_week_check) -- node{yes} (store_fridge); + \node [block, right of=store_fridge, node distance=3cm] (feed_after_fridge) {\footnotesize Feed again using 1:5:5 ration 8-12 hours before making dough}; + \path [line] (store_fridge) -- (feed_after_fridge); + \path [line] (bake_next_day_check) -- node{no} (bake_next_week_check); + \node [decision, below of=use_starter, node distance=3cm] (freezer_check) {\footnotesize Have a freezer?}; + \path [line] (bake_next_week_check) -- (store_fridge); + \path [line] (bake_next_week_check) -- node{no} (freezer_check); + \node [block, right of=freezer_check, node distance=3cm] (dry_starter) {\footnotesize Dry your starter}; + \node [block, below of=dry_starter, node distance=3cm] (freeze_starter) {\footnotesize Freeze your starter}; + \path [line] (freezer_check) -- node{no} (dry_starter); + \path [line] (freezer_check) -- node{yes} (freeze_starter); + \node [block, right of=dry_starter, node distance=3.5cm] (reactivate_freezer) {\footnotesize Reactivate starter for 3 days with daily 1:5:5 feedings}; + \path [line] (dry_starter) -- (reactivate_freezer); + \path [line] (freeze_starter) -- (reactivate_freezer); + \end{tikzpicture} + \caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a + piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an + option that works fest for your own schedule. The chart assumes that you are using a starter at a 100 percent + hydration level. Adjust the water content accordingly when you use a stiff starter.} \label{fig:sourdough-maintenance-process} \end{figure} diff --git a/book/troubleshooting/crumb-structures/crumb-structures.tex b/book/troubleshooting/crumb-structures/crumb-structures.tex index b144a29..dd8bfd2 100644 --- a/book/troubleshooting/crumb-structures/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures/crumb-structures.tex @@ -8,7 +8,9 @@ that you can use to debug your baking process. \begin{figure} \includegraphics[width=\textwidth]{crumb-structures-book} - \caption{Crumb structures and their issues} + \caption{A schematic visualisation of different crumb structures and their respective causes. The + final bread's crumb is a key aspect to identify potential issues related to fermentation + or baking technique.} \label{fig:crumb-structures-book} \end{figure} diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index a2b9d1c..b181400 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -96,13 +96,9 @@ to have less bacterial fermentation, resulting in a stronger gluten network towards the end of the fermentation \cite{stiff+starter}. Please also refer to the section ~\ref{sec:overfermented-dough} where -I explained more about overfermented doughs. - -\begin{figure}[!htb] - \includegraphics[width=\textwidth]{stiff-starter-conversion} - \caption{The process to convert your starter into a stiff starter.} - \label{fig:stiff-starter-conversion} -\end{figure} +I explained more about overfermented doughs. You can also +refer to section ~\ref{section:stiff-starter} with more details on +making a stiff sourdough starter. Furthermore a stronger flour containing more gluten will help you to push the fermentation further. This