Fix flowcharts (#47)

* Replace image with coded flowchart

* Fix flat bread process

* Remove flat bread process image

* Maintenance chart fix

* Fix baking process

* Remove conversion graphic

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}
 
 

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

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

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}
 

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}
 

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