Make each chapter introduction stand out (#179)

* Add bibliography to the ToC

* Add a list of tables at the end of the document

It needed shorter description that would fit.

* Add list of figures

* Add table of figures

* Fix a typo in short figure description

* Make each chapter introduction stand out

Not written for each chapter yet, but checking if that is something we
want.

* Increase numwidth in list of figures

Prevents over-run of figure number and text

* Use semibold in chapters intro

Looks like a good compromise for now.

* Add comments

* Add color coding to flow charts

This will hopefully allow easier reading by identifying start and end
point more easily

book/baking/baking.tex

@@ -1,6 +1,8 @@
+\begin{quoting}
 Baking refers to the part of the process where you are loading
 your dough into the oven. This is typically done after your
 dough has gone through the bulk fermentation and proofing stage.
+\end{quoting}
 
 \begin{figure}[!htb]
 \begin{center}

book/basics/how-sourdough-works.tex

@@ -1,8 +1,10 @@
+\begin{quoting}
 In this chapter, we will cover the basics of how sourdough ferments.
 First, we will look at the enzymatic reactions that take place
 in your flour the moment you add water, triggering the fermentation
 process. Then, in order to understand this process better, we will
 learn more about the yeast and bacterial microorganisms involved.
+\end{quoting}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{infographic-enzymes}

book/bread-types/bread-types.tex

@@ -1,11 +1,10 @@
-In this chapter you will learn about different bread types
-and their advantages and disadvantages.
-
-At the end of this chapter
-you can find a very simple flatbread recipe. This is probably
-the most accessible, least effort type of bread you can make.
-If you are a busy person and/or don't have an oven, this might
-be exactly the type of bread you should consider.
+\begin{quoting}
+In this chapter you will learn about different bread types and their
+advantages and disadvantages.  At the end of this chapter you can find a very
+simple flatbread recipe. This is probably the most accessible, least effort
+type of bread you can make.  If you are a busy person and/or don't have an
+oven, this might be exactly the type of bread you should consider.
+\end{quoting}
 
 \begin{table}[!htb]
     \begin{center}

book/flour-types/flour-types.tex

@@ -1,7 +1,9 @@
+\begin{quoting}
 In this chapter we will have a closer look at different flour types
 and their respective categorization. We will also look at common
 ways to distinguish different flours of the same type. This way you can more confidently
 purchase the flour that you need.
+\end{quoting}
 
 The most basic flour type is a whole grain flour. In this case the whole seed has
 been grounded to smaller pieces. Sometimes, depending on what you want to bake,

book/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -1,11 +1,4 @@
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{final-bread}
-  \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
-      The rye bread is not scored. The crust typically cracks open during
-      baking.}%
-  \label{fig:non-wheat-final-bread}
-\end{figure}
-
+\begin{quoting}
 In this chapter you will learn how to make a basic sourdough bread
 using non-wheat flour. This includes all flour except spelt.
 The key difference between wheat and non-wheat flour is
@@ -13,6 +6,15 @@ the quantity of gluten. Wheat and spelt feature a high amount
 of gluten. The non-wheat flours do not. In the case of rye flour,
 sugars called pentosans prevent gluten bonds from properly
 forming~\cite{rye+pentosans}.
+\end{quoting}
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{final-bread}
+  \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
+      The rye bread is not scored. The crust typically cracks open during
+      baking.}%
+  \label{fig:non-wheat-final-bread}
+\end{figure}
 
 For these flours including rye, emmer, and einkorn, no gluten
 development has to be done. This means there is no kneading,

book/sourdough-starter/sourdough-starter-types.tex

@@ -1,6 +1,8 @@
+\begin{quoting}
 In this chapter of the book we will have a closer look
 at different sourdough starter types and their respective
 traits.
+\end{quoting}
 
 \begin{table}[htp!]
     \begin{center}

book/sourdough-starter/sourdough-starter.tex

@@ -1,3 +1,4 @@
+\begin{quoting}
 In this chapter you will learn how to make your
 own sourdough starter. Before doing so you will
 quickly learn about baker's math. Don't worry,
@@ -7,6 +8,7 @@ of it you will want to write every recipe this way.
 You will learn to understand the signs to determine
 your starter's readiness. Furthermore you will
 also learn how to prepare your starter for long-term storage.
+\end{quoting}
 
 \section{Baker's math}%
 \label{section:bakers-math}

book/sourdough.sty

@@ -11,9 +11,11 @@
 \usepackage[mode=match, reset-text-family=false]{siunitx}
 \usepackage{fontspec}
 \usepackage{calc}
+\usepackage[font={sffamily, sbseries}]{quoting}
 
 \DeclareTOCStyleEntry[numwidth=3em]{tocline}{figure}
 
+% For tables
 \renewcommand\theadfont{\bfseries}
 
 \definecolor{codeblue}{RGB}{69, 161, 248}
@@ -47,16 +49,22 @@
 
 % Fonts
 \defaultfontfeatures{Scale=MatchLowercase, Ligatures=TeX}
+% Define Semi-bold
+\DeclareRobustCommand\sbseries{\fontseries{sb}\selectfont}
 % Fonts for accessibility
 \ifdefined\isaccessible
-    \setmainfont{Open Sans}
-    \AtBeginDocument{\sisetup{mode =text}}
+    \setmainfont{Open Sans}[
+    Scale=MatchLowercase]
 \else
     \setmainfont{TeX Gyre Pagella}[Scale=1.0] % Or Palatino Linotype, etc.
-    \setsansfont{Open Sans}[Scale=MatchLowercase]
     % TODO not available on github CI
     % \setmonofont{Andale Mono}[Scale=MatchLowercase] 
 \fi
+% Opens Sans in both case..
+\setsansfont{Open Sans}[
+  Scale=MatchLowercase,
+  FontFace = {sb}{it}{* Semibold Italic},
+  FontFace = {sb}{n}{*-semibold}]
 
 % Kerning in footnotes
 \usepackage{fnpct}
@@ -263,5 +271,5 @@
     \setlength{\mtocshift}{0cm}%
 }
 
-% By default start with the kao style
+% By default start with the lines style
 \setchapterstyle{lines}

book/storing-bread/storing-bread.tex

@@ -1,7 +1,9 @@
+\begin{quoting}
 In this chapter you will learn about different
 methods of storing your bread. This way
 your bread can be best enjoyed at a later
 time.
+\end{quoting}
 
 \begin{table}[!htb]
     \begin{center}

book/troubleshooting/misc.tex

@@ -1,3 +1,10 @@
+\begin{quoting}
+You could consider this chapter as an FAQ about most problems faced by
+bakers, it should give you the debugging tools you need to analyze the
+situation.  You can then apply the appropriate measures and squash each
+\emph{bug} one by one until you reach the perfect loaf.
+\end{quoting}
+
 \section{Starter}
 \subsection{My starter does not double in size}
 

book/wheat-sourdough/wheat-sourdough.tex

@@ -1,5 +1,7 @@
+\begin{quoting}
 In this chapter, you will learn how to make
 freestanding wheat sourdough bread.
+\end{quoting}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}