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Fix flowcharts (#47)

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* Replace image with coded flowchart

* Fix flat bread process

* Remove flat bread process image

* Maintenance chart fix

* Fix baking process

* Remove conversion graphic
This commit is contained in:
Hendrik Kleinwaechter
2023-02-24 17:45:15 +01:00
committed by GitHub
parent f2a9b4c583
commit 2b5aeea1dd
11 changed files with 99 additions and 21 deletions
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4
book/troubleshooting/crumb-structures/crumb-structures.tex
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@@ -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}

10
book/troubleshooting/misc.tex
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@@ -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