diff --git a/book/baking/baking.tex b/book/baking/baking.tex index 26f4c13..cf68d0e 100644 --- a/book/baking/baking.tex +++ b/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} diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index 4137f36..966da64 100644 --- a/book/basics/how-sourdough-works.tex +++ b/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} diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index 4042d21..0695399 100644 --- a/book/bread-types/bread-types.tex +++ b/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} diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index 923866f..99d6842 100644 --- a/book/flour-types/flour-types.tex +++ b/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, diff --git a/book/non-wheat-sourdough/non-wheat-sourdough.tex b/book/non-wheat-sourdough/non-wheat-sourdough.tex index f159ecb..1b2da3d 100644 --- a/book/non-wheat-sourdough/non-wheat-sourdough.tex +++ b/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, diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 773b5fa..c2ed007 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/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} diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 7ed7d8d..a7b0b11 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/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} diff --git a/book/sourdough.sty b/book/sourdough.sty index eb3068d..0e9a7e9 100644 --- a/book/sourdough.sty +++ b/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} diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index a4584aa..b5c3b2a 100644 --- a/book/storing-bread/storing-bread.tex +++ b/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} diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index 36ceff5..8d1e7cd 100644 --- a/book/troubleshooting/misc.tex +++ b/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} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index ad99cc5..7b0d9c8 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/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}