From 8fce8a5abdb2f0e008835da33a198e34e5bb7694 Mon Sep 17 00:00:00 2001 From: Ced Date: Thu, 30 Jan 2025 11:12:19 +0000 Subject: [PATCH 1/9] Fix capitalization issues Fixes bug 444 https://github.com/hendricius/the-sourdough-framework/issues/444 Reformat paragraphs to 80 colmuns while at it. --- .../sourdough-starter-types.tex | 7 +- book/wheat-sourdough/wheat-sourdough.tex | 89 ++++++++++--------- 2 files changed, 49 insertions(+), 47 deletions(-) diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index a12a105..1631911 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -225,9 +225,10 @@ mixing the starter there should be no chunks of flour left. Test placing the starter on your kitchen counter. When lifting it should slightly stick to your counter's surface. This test indicates that you hydrated the flour sufficiently. When the mixture is too dry, the fermentation speed is greatly reduced and -the starter will seem inactive. The starter should be much drier -than a regular starter, but also not too dry. Refer to figure~\ref{fig:stiff-starter-dry-check} -for a visual example of the starter's required hydration level. +the starter will seem inactive. The starter should be much drier than a +regular starter, but also not too dry. Refer to +Figure~\ref{fig:stiff-starter-dry-check} for a visual example of the starter's +required hydration level. \begin{figure}[!htb] \includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 3fc35f7..7ebf8a0 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -615,7 +615,7 @@ by adding water and kneading again. This is a great trick to make a more extensible dough with lower-gluten flour~\cite{bassinage+technique}. When machine kneading a dough, opt for the same technique shown in -flowchart~\ref{fig:wheat-sourdough-kneading-process}. Initially opt for a low +Flowchart~\ref{fig:wheat-sourdough-kneading-process}. Initially opt for a low speed. This helps the homogenization process. After waiting to allow the flour to soak up the water, proceed on a higher speed setting. A good sign of a well-developed gluten network is @@ -670,7 +670,7 @@ affecting the quality of the bread~\cite{oxidization+dough}. The last step before beginning bulk fermentation is to create a smooth dough ball. By making sure your dough's surface is smooth, you will have fewer touch points when touching the dough. -See figure~\ref{fig:dough-touch-points} for a schematic visualization +See Figure~\ref{fig:dough-touch-points} for a schematic visualization of how your hand touches a rugged and smooth dough. With the smooth surface, your dough is going to stick less on your hands. Applying later stretches and folds will be a lot easier. Without a smooth @@ -701,7 +701,7 @@ you can't stretch the gluten. Always imagine you are touching something utterly By doing so you will automatically try to touch the dough as little as possible. Keep repeating the process until you see that the dough has a nice smooth surface. The final dough should look like the dough -shown in~\ref{fig:dough-ball-steps}. +shown in Figure~\ref{fig:dough-ball-steps}. If your outer gluten layer tears, you have overstretched your dough. In that case, take a 10-minute break, leaving your dough on the kitchen countertop. @@ -766,9 +766,9 @@ turning it into a gigantic sticky fermented pancake. This is one of the reasons why the current baking industry prefers to make solely yeast-based doughs. By removing the bacteria from the fermentation, the whole process becomes a lot more -predictable. The room for error (as shown in figure~\ref{fig:wheat-yeast-sourdough-degradation}) -is much larger. The doughs are perfect to be made in a -machine. +predictable. The room for error (as shown in +Figure~\ref{fig:wheat-yeast-sourdough-degradation}) is much larger. The doughs +are perfect to be made in a machine. \begin{flowchart}[!htb] \centering @@ -1006,16 +1006,16 @@ fermentation stage. The process involves stretching the dough and then folding the dough onto itself. Some recipes call for a single stretch and fold, others for multiple. -The primary goal of this technique is to provide -additional dough strength to your dough. As shown in figure~\ref{fig:dough-strength-sourdough} -there are multiple ways to create dough strength\footnote{In fact I~have seen many no-knead -recipes calling for no initial kneading, but then applying stretch and folds -during the bulk fermentation. The time required to do all the folds probably -matches the initial kneading time required.}. If you do not knead as much at -the start, you can reach the same level of dough strength by applying stretch -and folds later. The more stretch and folds you do, the more dough strength -you add to your dough. The result will be a more aesthetic loaf that has -increased vertical oven spring. +The primary goal of this technique is to provide additional dough strength to +your dough. As shown in Figure~\ref{fig:dough-strength-sourdough} there are +multiple ways to create dough strength\footnote{In fact I~have seen many + no-knead recipes calling for no initial kneading, but then applying + stretch and folds during the bulk fermentation. The time required to do + all the folds probably matches the initial kneading time required.}. +If you do not knead as much at the start, you can reach the same level of +dough strength by applying stretch and folds later. The more stretch and folds +you do, the more dough strength you add to your dough. The result will be a +more aesthetic loaf that has increased vertical oven spring. Sometimes, if the dough is very extensible and features very high hydration, stretching and folding is essential. @@ -1088,7 +1088,7 @@ will tear. In that case, you just have to wait for at least 5--10~minutes until the gluten bonds heal and you can try again. When the gluten does not heal anymore, chances are you have pushed the fermentation for too long. Likely most of the gluten has broken down and you are already -in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}. +in the decay stage shown in Figure~\ref{fig:dough-strength-sourdough}. \begin{figure}[!htb] \includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold} @@ -1164,12 +1164,13 @@ Pre-shaping is done for several reasons: If you are making a single loaf from one dough batch the step is not required. In that case, you can directly proceed with shaping, skipping this step. -The pre-shaping technique is the same as the process figure~\ref{fig:dough-ball-steps}. -Whereas earlier you could tear the dough's surface this could now result in a catastrophe. -For this reason, I~recommend practicing this step for as long as you need after kneading. -The gluten network might be so extensible and degraded at this point that there -is hardly any room for error. The dough wouldn't come together again. The only -way to save such dough is to use a loaf pan. +The pre-shaping technique is the same as the process +Figure~\ref{fig:dough-ball-steps}. Whereas earlier you could tear the dough's +surface this could now result in a catastrophe. For this reason, I~recommend +practicing this step for as long as you need after kneading. The gluten +network might be so extensible and degraded at this point that there is hardly +any room for error. The dough wouldn't come together again. The only way to +save such dough is to use a loaf pan. \begin{figure}[!htb] \includegraphics[width=\textwidth]{preshape-direction} @@ -1179,14 +1180,14 @@ way to save such dough is to use a loaf pan. \label{fig:preshape-direction} \end{figure} -Pre-shape the dough as much as is needed to round up the top -surface area. Try to touch the dough as little as possible -to reduce its ability to stick to your hands. Drag the dough -in the direction where you see a rough surface area. In -case you have too little space to drag the dough because it might -fall from the edge of your counter, simply lift it with a swift movement and place -it in a better position for pre-shaping. Please refer to figure~\ref{fig:preshape-direction} -for a visualization showing the pre-shaping direction. +Pre-shape the dough as much as is needed to round up the top surface area. Try +to touch the dough as little as possible to reduce its ability to stick to +your hands. Drag the dough in the direction where you see a rough surface +area. In case you have too little space to drag the dough because it might +fall from the edge of your counter, simply lift it with a swift movement and +place it in a better position for pre-shaping. Please refer to +Figure~\ref{fig:preshape-direction} for a visualization showing the +pre-shaping direction. Try to set yourself a limit of movements to finish pre-shaping a dough. Then you will be more conscious about each movement @@ -1279,7 +1280,7 @@ with step 3. If you divided and pre-shaped, apply flour generously to the dough's top layer as well. With gentle hands spread the flour evenly across -the dough's surface. See figure~\ref{fig:shaping-flour-surface} for a +the dough's surface. See Figure~\ref{fig:shaping-flour-surface} for a visual representation of how your dough should look after coating the surface. @@ -1322,7 +1323,7 @@ it has a more rectangular shape. While stretching, make sure to touch the sticky side as little as possible. Place your hands on the bottom floured side and the edge of the sticky side. With gentle hands, stretch the dough until the shape in front of you looks rectangular. -Refer to figure~\ref{fig:shaping-rectangular-dough} and compare +Refer to Figure~\ref{fig:shaping-rectangular-dough} and compare your dough with the shown dough. \subsection[Folding]{Fold the dough together} @@ -1361,7 +1362,7 @@ now faces you. Start to roll the dough inwards beginning at the top of the dough. Keep rolling the dough inwards until you have created a dough roll. -Refer to figure~\ref{fig:shaping-folding} for a full visual +Refer to Figure~\ref{fig:shaping-folding} for a full visual representation of the process. If your dough does not hold its shape, chances are you have pushed @@ -1418,16 +1419,16 @@ applies when making other doughs such as baguette doughs. The floured surface will always be downwards facing. The dough is then flipped over once for baking.}. -Proceed and lift the dough with 2 hands from the counter. -Gently rotate it once and then place the dough in your -banneton for proofing\footnote{The seam side should now be facing you. -Some bakers like to seal the seam a little more. I~did -not notice that this improves the dough's strength. As far as I~can -tell, this only improves the visual appearance of the bottom side -of the final loaf.}. If you did everything right, then your -dough should look somewhat similar to the dough shown in figure~\ref{fig:shaping-prepare-proofing}. -As the last step of shaping, place a kitchen towel over your banneton -or bowl and begin proofing. +Proceed and lift the dough with 2 hands from the counter. Gently rotate it +once and then place the dough in your banneton for proofing\footnote{The seam + side should now be facing you. Some bakers like to seal the seam a little + more. I~did not notice that this improves the dough's strength. As far as + I~can tell, this only improves the visual appearance of the bottom side of + the final loaf.}. +If you did everything right, then your dough should look somewhat similar to +the dough shown in Figure~\ref{fig:shaping-prepare-proofing}. As the last +step of shaping, place a kitchen towel over your banneton or bowl and begin +proofing. \section{Proofing} From f77ff0fba5b873b36ce0a5a0c51abe62f1206d4b Mon Sep 17 00:00:00 2001 From: Ced Date: Sat, 1 Feb 2025 12:19:57 +0000 Subject: [PATCH 2/9] Same size for all captions flowchart/table/figures --- book/sourdough.sty | 2 ++ 1 file changed, 2 insertions(+) diff --git a/book/sourdough.sty b/book/sourdough.sty index d38a7cd..f6c5e09 100644 --- a/book/sourdough.sty +++ b/book/sourdough.sty @@ -115,6 +115,8 @@ % Caption and figure size below images \usepackage{caption} \captionsetup[figure]{font=footnotesize} +\captionsetup[flowchart]{font=footnotesize} +\captionsetup[table]{font=footnotesize} \DeclareSIUnit\degF{\text{°}F} From efc999f2c76e3c2afcebbd92611c731e26f56e66 Mon Sep 17 00:00:00 2001 From: The Gentlehacker Date: Fri, 7 Feb 2025 23:31:32 +1000 Subject: [PATCH 3/9] Correct conjuctive agreement. --- book/wheat-sourdough/wheat-sourdough.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 7ebf8a0..5dcf38e 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -94,7 +94,7 @@ The starter is what starts the fermentation in your main dough. If your starter is off, then your main dough is also going to cause trouble during the fermentation. Your starter's properties are passed on to your main dough. If your starter -doesn't have a good balance of yeast to bacteria, so will your +doesn't have a good balance of yeast to bacteria, neither will your main dough. \begin{flowchart}[!htb] From 3563f7a74a2b65bad301f69a6117806ccff94ca8 Mon Sep 17 00:00:00 2001 From: Ced Date: Sun, 2 Feb 2025 20:06:20 +0000 Subject: [PATCH 4/9] Fix several typos --- book/flour-types/flour-types.tex | 4 +-- book/history/sourdough-history.tex | 2 +- book/intro/preface.tex | 28 ++++++++++--------- book/mix-ins/mix-ins.tex | 2 +- .../sourdough-starter-types.tex | 14 +++++----- book/spelling_exceptions.txt | 5 ---- book/storing-bread/storing-bread.tex | 9 +++--- book/troubleshooting/crumb-structures.tex | 4 +-- 8 files changed, 32 insertions(+), 36 deletions(-) diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index 0bb8f5f..b4996a0 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -20,7 +20,7 @@ type of flour. \centering \input{tables/table-flour-types.tex} \caption[Labelling of wheat flour]{A comparison of how different types - of wheat flour are labelled in different countries.}% + of wheat flour are labeled in different countries.}% \label{tab:flour-types-comparison} \end{table} @@ -116,7 +116,7 @@ your dough with more flavor. \centering \input{tables/table-overview-w-values.tex} \caption[Fermentation time versus W-value]{An overview of different - levels of W-values and the respective hydrations and fermentation + levels of W-values and the respective hydration and fermentation times.}% \label{tab:w-value} \end{table} diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 995f909..22f2ab6 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -185,7 +185,7 @@ of the sourdough leavening agent. As the process is more expensive, bread rolls like these were ultimately consumed by the noble people in Vienna~\cite{vienna+breadrolls}. -As industrialisation began the first steam-powered grain mill was developed by +As industrialization began the first steam-powered grain mill was developed by Oliver Evans in \num{1785}. Evans' design incorporated several innovations, including automated machinery for various milling processes, making it more efficient than traditional water or animal-powered mills. His steam-powered diff --git a/book/intro/preface.tex b/book/intro/preface.tex index f064a68..4da45ac 100644 --- a/book/intro/preface.tex +++ b/book/intro/preface.tex @@ -84,19 +84,21 @@ bug. That is when the developer must dig deeper to see the \emph{what} and the the framework is doing. You will need to read other engineers' source code, and you will be forced to understand \emph{why} things are happening. -Being unhappy with what I~was baking, my engineering mindset took over, and I~had -to do my own deep dive to understand what was going on. Much to my surprise, however, -none of the recipes I'd encountered would tell me \emph{why} I~should use amount X -of water and amount Y of flour, or \emph{why} exactly I~should use fresh yeast over dry yeast. Why -should I~slap my dough while kneading it on the counter? Why is a standmixer -better than kneading by hand? Why should I~let the dough sit for this long? -Why is steaming the dough during baking important? Do I~really need to -get myself an expensive Dutch oven to bake bread? -The problem compounded when I~started reading about sourdough. It all sounded like black -magic. Why were some sourdoughs made from fruits, while others were made from flour? -Why should one recipe use wheat while another used rye or spelt? How often should the -sourdough be fed? The questions I~had then could have filled 20~pages. I~was confused, -but I~became even more determined to learn how decent bread should be made at home. +Being unhappy with what I~was baking, my engineering mindset took over, and +I~had to do my own deep dive to understand what was going on. Much to my +surprise, however, none of the recipes I'd encountered would tell me +\emph{why} I~should use amount $X$ of water and amount $Y$ of flour, or +\emph{why} exactly I~should use fresh yeast over dry yeast. Why should I~slap +my dough while kneading it on the counter? Why is a stand mixer better than +kneading by hand? Why should I~let the dough sit for this long? Why is +steaming the dough during baking important? Do I~really need to get myself an +expensive Dutch oven to bake bread? The problem compounded when I~started +reading about sourdough. It all sounded like black magic. Why were some +sourdoughs made from fruits, while others were made from flour? Why should +one recipe use wheat while another used rye or spelt? How often should the +sourdough be fed? The questions I~had then could have filled 20~pages. I~was +confused, but I~became even more determined to learn how decent bread should +be made at home. The feedback I~received from friends helped me to improve with each iteration of homemade bread. Compared to coding, where you sometimes have to wait months diff --git a/book/mix-ins/mix-ins.tex b/book/mix-ins/mix-ins.tex index d35ab00..3ddf562 100644 --- a/book/mix-ins/mix-ins.tex +++ b/book/mix-ins/mix-ins.tex @@ -333,7 +333,7 @@ banneton or loaf pan with seeds or oats. When using a loaf pan or banneton these coverings also help to make the container stick less. Another approach commonly used with buns is to wet the surface or dump the -dough in water. Afterward, dip the wetted piece of dough into your bowl of +dough in water. Afterward, dip the wet piece of dough into your bowl of mix-ins. This does not work for all mix-ins, as some can't handle the high temperatures during baking and char. Most commonly done with seeds (\eg~sesame, oats, flax-seed). diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 1631911..f297886 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -157,15 +157,15 @@ By introducing this layer of water, less oxygen is available throughout the course of fermentation. This means that your starter will no longer be producing acetic acid. The heterofermentative lactic acid bacteria will thrive in this environment. This is a neat little trick to change your starter's -flavor profile from vinegary to lactic. Your starter is going to develop -dairy creamy notes. Interestingly, when changing the hydration again, your starter +flavor profile from vinegary to lactic. Your starter is going to develop dairy +creamy notes. Interestingly, when changing the hydration again, your starter is going to maintain the liquid starter flavor profile, but then benefit again -from enhanced yeast activity. The liquid starter conversion is nonreversible. +from enhanced yeast activity. The liquid starter conversion is irreversible. By changing to a liquid starter you will permanently select a subset of -microbes that work better in the more liquid environment. So even after going back to a regular -or stiff starter the subset of microbes created by the liquid conversion -will remain. For this reason, it is recommended to keep a backup of the starter -before the liquid starter conversion. +microbes that work better in the more liquid environment. So even after going +back to a regular or stiff starter the subset of microbes created by the +liquid conversion will remain. For this reason, it is recommended to keep a +backup of the starter before the liquid starter conversion. To begin with the conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and diff --git a/book/spelling_exceptions.txt b/book/spelling_exceptions.txt index c7ca60c..9bda9d0 100644 --- a/book/spelling_exceptions.txt +++ b/book/spelling_exceptions.txt @@ -404,7 +404,6 @@ hscale hspace htb htp -hydrations hyperref hypersetup ie @@ -413,7 +412,6 @@ ifnextchar ifthenelse ifwidelayout includegraphics -industrialisation injera isaccessible jalapeño @@ -422,7 +420,6 @@ kao karl keepaspectratio kitchenaid -labelled lacto le leavevmode @@ -500,7 +497,6 @@ scandinavia scorings selectfont semibold -sep setchapterimage setchapterpreamble setchapterstyle @@ -557,7 +553,6 @@ vspace wahlfeld wait1 wait2 -wetted xsep xshift yYkTrGHNW2w diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 590d13d..dc06e3a 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -116,8 +116,7 @@ This option is great for very long-term storage. Personally I~like having a few slices of bread frozen as an emergency backup when I~have had no time to bake. -A 2008 study hints that there might be some health -benefits to freezing and toasting your bread. By doing so -the starch molecules could become more resistant to digestion -and thus lower your body's blood sugar -response by almost 40\%~\cite{freezing+toasting+bread}. +A 2008 study hints that there might be some health benefits to freezing and +toasting your bread. By doing so the starch molecules could become more +resistant to digestion and thus lower your body's blood sugar response by +almost \qty{40}{\percent}~\cite{freezing+toasting+bread}. diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index ecb5097..dfb0d6f 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -156,8 +156,8 @@ room temperature briefly before refrigerating can be beneficial. \begin{figure} \includegraphics[width=\textwidth]{fermented-too-short-underbaked} \caption[Underfermented bread]{A dense dough featuring a gummy, not fully - gelatinized area. The picture has been provided by the user wahlfeld - from our community Discord server.}% + gelatinized area. The picture has been provided by the user + \emph{wahlfeld} from our community Discord server.}% \label{fig:fermented-too-short-underbaked} \end{figure} From 8fa4869f236dd160341d22a36c7cf41fe59602ee Mon Sep 17 00:00:00 2001 From: Ced Date: Sun, 2 Feb 2025 20:55:24 +0000 Subject: [PATCH 5/9] Fix some more spelling mistakes --- book/figures/flowcharts_tikz.tex | 2 +- book/flour-types/flour-types.tex | 2 +- book/glossary/glossary.tex | 39 +++++++++++---------- book/spelling_exceptions.txt | 5 --- book/tables/table-baking-process-stages.tex | 2 +- 5 files changed, 24 insertions(+), 26 deletions(-) diff --git a/book/figures/flowcharts_tikz.tex b/book/figures/flowcharts_tikz.tex index c68219f..fdfa95f 100644 --- a/book/figures/flowcharts_tikz.tex +++ b/book/figures/flowcharts_tikz.tex @@ -24,7 +24,7 @@ \tikzstyle{BC} = [decorate, % Brace Calligraphic decoration={calligraphic brace, amplitude=3mm, raise=1mm}, - very thick, pen colour={black} ] + very thick, pen color={black} ] \tikzstyle{loop} = [arc, draw=codeblack, line width=0.4mm] \tikzstyle{timeline_event}=[align=center, fill=white, inner sep=2pt] diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index b4996a0..b498584 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -19,7 +19,7 @@ type of flour. \begin{table}[!htb] \centering \input{tables/table-flour-types.tex} - \caption[Labelling of wheat flour]{A comparison of how different types + \caption[Labeling of wheat flour]{A comparison of how different types of wheat flour are labeled in different countries.}% \label{tab:flour-types-comparison} \end{table} diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index ca0a154..12bd500 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -140,20 +140,22 @@ a higher amount of gluten and can thus ferment for a longer period of time. then cooled and mixed with the main dough. This process helps in moisture retention and can enhance the flavor and texture of the final bread. Also see \emph{scald}. -\item[Bulk Fermentation] The initial rising period after mixing all the ingredients. -The dough is typically allowed to rise until it increases to a certain volume. The -volume of increase depends on the flour that is used. When baking with wheat flour -the gluten amount of the flour is the deciding factor. The more gluten your flour has -(protein) the longer you can bulk ferment. A longer bulk fermentation improves the -flavor and texture of the final bread. It becomes tangier and fluffier. You can aim -for a \SI{25}{\percent} size increase of your dough and then slowly increase this to find your -flour’s sweet spot. This is highly dependant from flour to flour. When using low gluten -flour like rye you need to be careful as the longer fermentation can create a too -sticky dough which collapses and does not hold its shape anymore. +\item[Bulk Fermentation] The initial rising period after mixing all the + ingredients. The dough is typically allowed to rise until it increases to + a certain volume. The volume of increase depends on the flour that is + used. When baking with wheat flour the gluten amount of the flour is the + deciding factor. The more gluten your flour has (protein) the longer you + can bulk ferment. A longer bulk fermentation improves the flavor and + texture of the final bread. It becomes tangier and fluffier. You can aim + for a \SI{25}{\percent} size increase of your dough and then slowly + increase this to find your flour's sweet spot. This is highly dependent + from flour to flour. When using low gluten flour like rye you need to be + careful as the longer fermentation can create a too sticky dough which + collapses and does not hold its shape anymore. -\item[Cake Flour] Cake flour is a light, finely milled flour with a lower protein -content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies, -and pastries. +\item[Cake Flour] Cake flour is a light, finely milled flour with a lower + protein content than all-purpose flour. It's ideal for tender baked goods + like cakes, cookies, and pastries. \item[Coil fold] A special stretch and folding technique. The coil fold is very gentle on the dough and is thus excellent throughout the bulk fermentation. @@ -367,11 +369,12 @@ grains or malted grains can have higher protease activity due to the sprouting o malting process. Understanding and controlling protease activity is crucial in achieving desired bread quality and handling characteristics. -\item[Pullman Loaf] A type of bread loaf characterized by its perfectly rectangular -shape and soft, fine crumb. It is baked in a special lidded pan called a Pullman pan -or pain de mie pan. The lid ensures that the bread rises in a perfectly straight -shape, without the domed top characteristic of other bread loaves. Pullman loaves are -often sliced very thin and are popular for making sandwiches. +\item[Pullman Loaf] A type of bread loaf characterized by its perfectly + rectangular shape and soft, fine crumb. It is baked in a special lidded + pan called a Pullman pan or \emph{pain de mie} pan. The lid ensures that + the bread rises in a perfectly straight shape, without the domed top + characteristic of other bread loaves. Pullman loaves are often sliced very + thin and are popular for making sandwiches. \item[Retarding] The process of slowing down fermentation during the proofing stage by placing the dough in a colder environment, typically a refrigerator. This aids diff --git a/book/spelling_exceptions.txt b/book/spelling_exceptions.txt index 9bda9d0..f6fc9c3 100644 --- a/book/spelling_exceptions.txt +++ b/book/spelling_exceptions.txt @@ -164,7 +164,6 @@ Krawontka Krzysztof Kuchengnom Kuriyama -Labelling Lausuch Lecloux Leeuwen @@ -199,7 +198,6 @@ Mitelski Moj Monicaks MqH3GVfjfBc -NONINFRINGEMENT Napoli Nic Nirpf @@ -326,7 +324,6 @@ caco cagno calc captionsetup -caramelise carbonarius cerevisiae chapappifchapterprefix @@ -343,12 +340,10 @@ citecolor codeblack codeblue coeliac -colour countertop crum defaultfontfeatures degF -dependant diastatic dimexpr discard2 diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex index ad95bb6..63b4c2c 100644 --- a/book/tables/table-baking-process-stages.tex +++ b/book/tables/table-baking-process-stages.tex @@ -9,5 +9,5 @@ 122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ 140 / 284 & Maillard reaction & The Maillard reaction starts to deform starches and proteins. The dough starts browning.\\ -170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule +170 / 338 & Caramelization & Remaining sugars begin to caramelize giving your bread a distinct flavor.\\ \bottomrule \end{tabular} From 680e91b9c16b5d650a96ea030c01aefff3d642f6 Mon Sep 17 00:00:00 2001 From: Ced Date: Sun, 2 Feb 2025 21:10:24 +0000 Subject: [PATCH 6/9] Fix even more typos --- book/basics/how-sourdough-works.tex | 46 ++++++++++---------- book/sourdough-starter/sourdough-starter.tex | 16 +++---- book/troubleshooting/misc.tex | 2 +- book/wheat-sourdough/wheat-sourdough.tex | 20 ++++----- 4 files changed, 41 insertions(+), 43 deletions(-) diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index ca9a741..8cf4fc9 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -177,13 +177,13 @@ gluten content, however, my bread always turned out great. At the time, I~utilized an extended autolyse, which is just a fancy word for mixing flour and water in advance and then letting the mixture sit. Most -recipes call for it as the process gives the dough an enzymatic head start, and -in general it's a great idea. However, as an equally effective alternative, -you could simply reduce the amount of leavening agent used --- in the case of -sourdough, this would be your starter. This would allow the same biochemical -reactions to occur at roughly the same rate without requiring you to mix your -dough several times. My whole-wheat game improved dramatically after I~stopped -autolysing my doughs. +recipes call for it as the process gives the dough an enzymatic head start, +and in general it's a great idea. However, as an equally effective +alternative, you could simply reduce the amount of leavening agent used---in +the case of sourdough, this would be your starter. This would allow the same +biochemical reactions to occur at roughly the same rate without requiring you +to mix your dough several times. My whole-wheat game improved dramatically +after I~stopped autolysing my doughs. Now that I've had time to think about it, the result I~observed makes sense. In nature, the outer parts of the seed come into contact with water first, and @@ -214,14 +214,13 @@ tweak just by adjusting the speed of your dough's fermentation. Yeasts are single-celled microorganisms belonging to the fungi kingdom. They can reproduce through either budding or by building spores. The spores are -incredibly tiny and resistant to external factors. Scientists have found undamaged -spores that are hundreds of million years old. There are a wide variety of -species --- so far, about \num{1500} -have been identified. Unlike other members of the fungi kingdom such as mold, -yeasts do not ordinarily create a mycelium -network~\cite{molecular+mechanisms+yeast}.\footnote{For one interesting -exception, skip ahead to the end of this section on -page~\pageref{aggressive-yeast}.} +incredibly tiny and resistant to external factors. Scientists have found +undamaged spores that are hundreds of million years old. There are a wide +variety of species---so far, about \num{1500} have been identified. Unlike +other members of the fungi kingdom such as mold, yeasts do not ordinarily +create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For one + interesting exception, skip ahead to the end of this section on + page~\pageref{aggressive-yeast}.} \begin{figure}[!htb] \centering @@ -369,14 +368,15 @@ Others have reported that bacteria feed on the byproducts of yeast and vice versa. This makes sense, as nature generally does a superb job of composting and breaking down biological matter~\cite{lactobacillus+sanfrancisco}. -I~have yet to find a proper source that clearly describes the symbiosis between -yeast and bacteria, but my current understanding is that they both coexist and -sometimes benefit each other, but not always. Yeast, for example, tolerate the -acidic environment created by the surrounding bacteria and are thus protected -from other pathogens. Meanwhile, however, other research demonstrates that both -types of microorganisms produce compounds that prevent the other from -metabolizing food --- an interesting observation, by the way, as it could help to -identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}. +I~have yet to find a proper source that clearly describes the symbiosis +between yeast and bacteria, but my current understanding is that they both +coexist and sometimes benefit each other, but not always. Yeast, for example, +tolerate the acidic environment created by the surrounding bacteria and are +thus protected from other pathogens. Meanwhile, however, other research +demonstrates that both types of microorganisms produce compounds that prevent +the other from metabolizing food---an interesting observation, by the way, as +it could help to identify additional antibiotics or +fungicides~\cite{mold+lactic+acid+bacteria}. In the past, I've tried cultivating mushrooms and observed the mycelium attempting to defend itself against the surrounding bacteria; both types of diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index c39a3cf..d0a6a54 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -210,15 +210,13 @@ to smell the dough. Look for bubbles in the dough. Your dough might already have increased in size a little bit. Whatever you see and notice is a sign of the first battle. -Some microbes -have already been outperformed. Others have won the first battle. -After around 24~hours most of the starch has been broken down -and your microbes are hungry for additional sugars. With a spoon -take around \qty{10}{\gram} from the previous day's mixture and place -it in a new container. Again --- you could also simply eye ball -all the quantities. It does not matter that much. Mix the \qty{10}{\gram} -from the previous day with another \qty{50}{\gram} of flour -and \qty{50}{\gram} of water. +Some microbes have already been outperformed. Others have won the first +battle. After around \qty{24}{hours} most of the starch has been broken down +and your microbes are hungry for additional sugars. With a spoon take around +\qty{10}{\gram} from the previous day's mixture and place it in a new +container. Again---you could also simply eye ball all the quantities. It does +not matter that much. Mix the \qty{10}{\gram} from the previous day with +another \qty{50}{\gram} of flour and \qty{50}{\gram} of water. Note the ratio of 1:5. I~very often use 1~part of old culture with 5~parts of flour and 5~parts of water. diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index 15a3445..e13e71c 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -756,7 +756,7 @@ fermentation at a pH of around 4.1. Please don't just follow my pH value; it's very individual. Keep measuring with different doughs to find out a value that works for you. -\subsection{My flour has low gluten content --- what should I~do?} +\subsection{My flour has low gluten content---what should I~do?} You can always mix in a little bit of vital wheat gluten. Vital wheat gluten is concentrated extracted gluten from wheat flour. diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 5dcf38e..f98f534 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -308,16 +308,16 @@ offers by simply letting your dough ferment for a longer period. Slowing the fermentation process is easy. Use less sourdough starter or ferment in a cooler environment. -There are two reasons for the slow fermentation advantages. -As explained earlier, both the protease enzyme and bacteria break down your -gluten network. So as fermentation progresses, your dough will automatically -become more extensible. This is because the rubber layers of your car tire -are slowly converted and eaten. Ultimately your car tire turns into a balloon -that can very easily be inflated. When waiting too long, the -balloon will burst. You will have no gluten left anymore, and your dough -becomes very sticky. Finding the sweet spot of enough rubber eating and not -too much is what the perfect wheat sourdough bread is about. But don't worry --- after reading -this chapter you will have the right tools at your disposal. +There are two reasons for the slow fermentation advantages. As explained +earlier, both the protease enzyme and bacteria break down your gluten network. +So as fermentation progresses, your dough will automatically become more +extensible. This is because the rubber layers of your car tire are slowly +converted and eaten. Ultimately your car tire turns into a balloon that can +very easily be inflated. When waiting too long, the balloon will burst. You +will have no gluten left anymore, and your dough becomes very sticky. Finding +the sweet spot of enough rubber eating and not too much is what the perfect +wheat sourdough bread is about. But don't worry---after reading this chapter +you will have the right tools at your disposal. The advantages of slow fermentation can be nicely observed when experimenting with a fast-fermenting yeast dough (\qty{1}{\percent} dry yeast based on flour). The From b2a016ad10605c2ddbba030728ac84e1041d33b0 Mon Sep 17 00:00:00 2001 From: Ced Date: Sun, 2 Feb 2025 21:12:23 +0000 Subject: [PATCH 7/9] Use british english in TikZ --- book/figures/flowcharts_tikz.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/figures/flowcharts_tikz.tex b/book/figures/flowcharts_tikz.tex index fdfa95f..c68219f 100644 --- a/book/figures/flowcharts_tikz.tex +++ b/book/figures/flowcharts_tikz.tex @@ -24,7 +24,7 @@ \tikzstyle{BC} = [decorate, % Brace Calligraphic decoration={calligraphic brace, amplitude=3mm, raise=1mm}, - very thick, pen color={black} ] + very thick, pen colour={black} ] \tikzstyle{loop} = [arc, draw=codeblack, line width=0.4mm] \tikzstyle{timeline_event}=[align=center, fill=white, inner sep=2pt] From f398c2284313f4a4cb2c4dc37a4da237a2f34175 Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Sat, 8 Feb 2025 19:50:09 +0200 Subject: [PATCH 8/9] Add note about warnings in README.md We get a fair share of them see https://github.com/hendricius/the-sourdough-framework/issues/449#issuecomment-2645843733 --- README.md | 1 + 1 file changed, 1 insertion(+) diff --git a/README.md b/README.md index ee79049..3fe19c2 100644 --- a/README.md +++ b/README.md @@ -62,6 +62,7 @@ make -j bake You can check the files in the folder `book/release/` +Pleade note that while everyhting should build without any errors but you will get a fair amount of warnings, especially when building the ebook/website. You can get some help on building various versions with: ```console From 4c01b54039146304a2b01d36b021b00f430cf5e5 Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Sat, 8 Feb 2025 19:52:45 +0200 Subject: [PATCH 9/9] Fix typo in README.md --- README.md | 3 ++- 1 file changed, 2 insertions(+), 1 deletion(-) diff --git a/README.md b/README.md index 3fe19c2..a9c40fc 100644 --- a/README.md +++ b/README.md @@ -62,7 +62,8 @@ make -j bake You can check the files in the folder `book/release/` -Pleade note that while everyhting should build without any errors but you will get a fair amount of warnings, especially when building the ebook/website. +Please note that while everyhting should build without any errors but you will get a fair amount of warnings, especially when building the ebook/website. + You can get some help on building various versions with: ```console