From 324f26b9103c6bd531980dd8884c07f88c305739 Mon Sep 17 00:00:00 2001 From: Ced Date: Mon, 29 May 2023 21:05:28 +0100 Subject: [PATCH] Remove horizontal separation inside tables Not very nice if you ask me.. --- book/tables/table-bakers-math-example.tex | 6 +++--- book/tables/table-baking-process-stages.tex | 12 ++++++------ book/tables/table-dough-size-increase.tex | 6 +++--- book/tables/table-fermentation-effects.tex | 8 ++++---- book/tables/table-flat-bread-pancake-recipe.tex | 8 ++++---- book/tables/table-flour-types.tex | 8 ++++---- book/tables/table-grains-bread-making-process.tex | 14 +++++++------- book/tables/table-oven-baking-overview.tex | 6 +++--- book/tables/table-overview-bread-types.tex | 8 ++++---- book/tables/table-overview-w-values.tex | 6 +++--- book/tables/table-ph-values-dough.tex | 12 ++++++------ book/tables/table-recipe-bakers-math.tex | 6 +++--- book/tables/table-starter-types.tex | 4 ++-- book/tables/table-starter-usage-activity.tex | 10 +++++----- book/tables/table-storing-bread-overview.tex | 6 +++--- 15 files changed, 60 insertions(+), 60 deletions(-) diff --git a/book/tables/table-bakers-math-example.tex b/book/tables/table-bakers-math-example.tex index a367b18..2c7b420 100644 --- a/book/tables/table-bakers-math-example.tex +++ b/book/tables/table-bakers-math-example.tex @@ -1,8 +1,8 @@ \begin{tabular}{@{}r@{g }lrr@{ = }r@{}} \toprule \multicolumn{2}{c}{\thead{Ingredient}}& \thead{Percentage} & \multicolumn{2}{c}{\thead{Calculation}} \\ \midrule -1000& flour &100\% & 1000g of 1000g & 100\% \\ \midrule - 600& water & 60\% & 600g of 1000g & 60\% \\ \midrule - 100& sourdough starter & 10\% & 100g of 1000g & 10\% \\ \midrule +1000& flour &100\% & 1000g of 1000g & 100\% \\ + 600& water & 60\% & 600g of 1000g & 60\% \\ + 100& sourdough starter & 10\% & 100g of 1000g & 10\% \\ 20& salt & 2\% & 20g of 1000g & 2\% \\ \bottomrule \end{tabular} diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex index 4c7e4ed..d17d6f0 100644 --- a/book/tables/table-baking-process-stages.tex +++ b/book/tables/table-baking-process-stages.tex @@ -1,13 +1,13 @@ \begin{tabular}{@{}rlp{0.5\textwidth}@{}} \toprule \thead{°C / °F} & \thead{Stage} & \thead{Description} \\ \midrule -60 / 140 & Sterilization & The temperature is too hot for your microorganisms and they die.\\ \midrule +60 / 140 & Sterilization & The temperature is too hot for your microorganisms and they die.\\ 75 / 167 & Gel building & A gel builds on the surface persisting your dough's structure. - It is still extensible and can spring in the oven.\\ \midrule -100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ \midrule -118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\ \midrule -122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ \midrule + It is still extensible and can spring in the oven.\\ +100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ +118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\ +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.\\ \midrule + The dough starts browning.\\ 170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule \end{tabular} diff --git a/book/tables/table-dough-size-increase.tex b/book/tables/table-dough-size-increase.tex index 99cdb00..dc84feb 100644 --- a/book/tables/table-dough-size-increase.tex +++ b/book/tables/table-dough-size-increase.tex @@ -2,8 +2,8 @@ \begin{tabular}{@{}cc@{}} \toprule \thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \midrule -8--10\% & 25\% \\ \midrule -10--12\% & 50\% \\ \midrule -12--15\% & 100\% \\ \midrule +8--10\% & 25\% \\ +10--12\% & 50\% \\ +12--15\% & 100\% \\ \textgreater{} 15\% & \textgreater{} 100\% \\ \bottomrule \end{tabular} diff --git a/book/tables/table-fermentation-effects.tex b/book/tables/table-fermentation-effects.tex index 6207e42..529091d 100644 --- a/book/tables/table-fermentation-effects.tex +++ b/book/tables/table-fermentation-effects.tex @@ -6,20 +6,20 @@ Crumb texture & Unbaked gummy areas towards the bottom of the bread. & Crumb can be perceived as gummy as most gluten broken down. & Crumb evenly baked. Crumb can be perceived as moist, but not gummy. - \\ \midrule + \\ Alveoli & Overly large alveoli in the crumb ``craters''. & Many tiny alveoli equally distributed. & Alveoli evenly distributed, no ``craters''. - \\ \midrule + \\ Taste & Pale neutral taste. & Strong acidic flavor profile. Acidity overweighs when tasting. & Balanced flavor profile, not too mild but also not too sour. Depending on starter vinegary or lactic notes. - \\ \midrule + \\ Texture & Overall poor texture. & Good consistency, crumb is not as fluffy as it could be. & Great combination of textures. - \\ \midrule + \\ Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough. & Very flat pancake like structure after baking. & Great vertical oven spring. Dough grows more upwards rather than sideways. diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex index 8dc526d..3958647 100644 --- a/book/tables/table-flat-bread-pancake-recipe.tex +++ b/book/tables/table-flat-bread-pancake-recipe.tex @@ -2,10 +2,10 @@ \begin{tabular}{@{}>{\bfseries} p{0.15\textwidth}rlrl@{}} \toprule & \multicolumn{2}{c}{\thead{Flat breads}} & \multicolumn{2}{c}{\thead{Pancakes}} \\ \midrule -Flour & 100g & & 100g & \\ \midrule -Water & 100g & (100\%) & 300g & (300\%) \\ \midrule -Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\ \midrule -Salt & 2g & (2\%) & 2g & (2\%) \\ \midrule +Flour & 100g & & 100g & \\ +Water & 100g & (100\%) & 300g & (300\%) \\ +Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\ +Salt & 2g & (2\%) & 2g & (2\%) \\ Bake when? & \multicolumn{2}{c}{Dough increased by 50\% in size.} & \multicolumn{2}{c}{Bubbles visible on surface.}\\ \bottomrule diff --git a/book/tables/table-flour-types.tex b/book/tables/table-flour-types.tex index f08f34a..fd6ddd7 100644 --- a/book/tables/table-flour-types.tex +++ b/book/tables/table-flour-types.tex @@ -1,9 +1,9 @@ \begin{tabular}{@{}llrrr@{}} \toprule \thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule -Cake & Soft flour & T405 & T45 & 00 \\ \midrule -All purpose & Plain flour & T550 & T55 & 0 \\ \midrule - & & T812 & T80 & 1 \\ \midrule - & & T1050 & T110 & 2 \\ \midrule +Cake & Soft flour & T405 & T45 & 00 \\ +All purpose & Plain flour & T550 & T55 & 0 \\ + & & T812 & T80 & 1 \\ + & & T1050 & T110 & 2 \\ Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule \end{tabular} diff --git a/book/tables/table-grains-bread-making-process.tex b/book/tables/table-grains-bread-making-process.tex index 3d4cfe4..84c3932 100644 --- a/book/tables/table-grains-bread-making-process.tex +++ b/book/tables/table-grains-bread-making-process.tex @@ -1,12 +1,12 @@ \begin{tabular}{@{}>{\bfseries}lcccc@{}} \toprule \thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule -Wheat & Yes & Yes & Yes & Yes \\ \midrule -\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ \midrule -Spelt & Yes & Yes & Yes & Yes \\ \midrule -Rye & Yes & No & No & No \\ \midrule -Emmer & Yes & No & No & No \\ \midrule -Einkorn & Yes & No & No & No \\ \midrule -Rice & Yes & No & No & No \\ \midrule +Wheat & Yes & Yes & Yes & Yes \\ +\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ +Spelt & Yes & Yes & Yes & Yes \\ +Rye & Yes & No & No & No \\ +Emmer & Yes & No & No & No \\ +Einkorn & Yes & No & No & No \\ +Rice & Yes & No & No & No \\ Corn & Yes & No & No & No \\ \bottomrule \end{tabular} diff --git a/book/tables/table-oven-baking-overview.tex b/book/tables/table-oven-baking-overview.tex index 2e2ace6..87bb9ab 100644 --- a/book/tables/table-oven-baking-overview.tex +++ b/book/tables/table-oven-baking-overview.tex @@ -2,9 +2,9 @@ \begin{tabular}{@{}p{0.25\textwidth}ccc@{}} \toprule \thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule -Gas & No & No & Yes \\ \midrule -Convection (Fan always on) & No & No & Yes \\ \midrule -Convection (Fan can be disabled) & No & Yes & Yes \\ \midrule +Gas & No & No & Yes \\ +Convection (Fan always on) & No & No & Yes \\ +Convection (Fan can be disabled) & No & Yes & Yes \\ Steam & Yes & Yes & Yes \\ \bottomrule \end{tabular} diff --git a/book/tables/table-overview-bread-types.tex b/book/tables/table-overview-bread-types.tex index 22c94b2..f8fac2e 100644 --- a/book/tables/table-overview-bread-types.tex +++ b/book/tables/table-overview-bread-types.tex @@ -2,9 +2,9 @@ \begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}} \toprule & \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule -Cooking method & Fire, pan, barbecue & Oven & Oven \\ \midrule -Working time (min.) & 3 & 5 & 60 \\ \midrule -Flour types & All & All & Gluten flours \\ \midrule -Difficulty & Very easy & Easy & Difficult \\ \midrule +Cooking method & Fire, pan, barbecue & Oven & Oven \\ +Working time (min.) & 3 & 5 & 60 \\ +Flour types & All & All & Gluten flours \\ +Difficulty & Very easy & Easy & Difficult \\ Cost & Low & Medium & High \\ \bottomrule \end{tabular} diff --git a/book/tables/table-overview-w-values.tex b/book/tables/table-overview-w-values.tex index aa01eea..160cfb9 100644 --- a/book/tables/table-overview-w-values.tex +++ b/book/tables/table-overview-w-values.tex @@ -1,8 +1,8 @@ \begin{tabular}{@{}rcll@{}} \toprule \thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule -0--150 & 50 & Cookies & Very short\\ \midrule -150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ \midrule -250--350 & 60--70 & Bread, Pizza & Long \\ \midrule +0--150 & 50 & Cookies & Very short\\ +150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ +250--350 & 60--70 & Bread, Pizza & Long \\ 350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule \end{tabular} diff --git a/book/tables/table-ph-values-dough.tex b/book/tables/table-ph-values-dough.tex index 85e6fe6..e426468 100644 --- a/book/tables/table-ph-values-dough.tex +++ b/book/tables/table-ph-values-dough.tex @@ -1,11 +1,11 @@ \begin{tabular}{@{}lr@{}} \toprule \textbf{Step} & {\textbf{pH Value}} \\ \midrule -Starter ready & 4.20 \\ \midrule -Mixing & 6.00 \\ \midrule -Dividing/preshaping & 4.10 \\ \midrule -Shaping & 4.05 \\ \midrule -Before proofing & 4.03 \\ \midrule -After proofing & 3.80 \\ \midrule +Starter ready & 4.20 \\ +Mixing & 6.00 \\ +Dividing/preshaping & 4.10 \\ +Shaping & 4.05 \\ +Before proofing & 4.03 \\ +After proofing & 3.80 \\ After baking & 3.90 \\ \bottomrule \end{tabular} diff --git a/book/tables/table-recipe-bakers-math.tex b/book/tables/table-recipe-bakers-math.tex index 417a8a6..b4ba316 100644 --- a/book/tables/table-recipe-bakers-math.tex +++ b/book/tables/table-recipe-bakers-math.tex @@ -1,8 +1,8 @@ \begin{tabular}{@{}lrr@{ = }l@{}} \toprule \thead{Ingredient} & \thead{Baker's math} & \multicolumn{2}{c}{\thead{Calculated value}} \\ \midrule -Flour & 100\% & $1400 \times 1$ & 1400g \\ \midrule -Water & 60\% & $1400 \times 0.6$ & 840g \\ \midrule -Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\ \midrule +Flour & 100\% & $1400 \times 1$ & 1400g \\ +Water & 60\% & $1400 \times 0.6$ & 840g \\ +Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\ Salt & 2\% & $1400 \times 0.02$ & 28g \\ \bottomrule \end{tabular} diff --git a/book/tables/table-starter-types.tex b/book/tables/table-starter-types.tex index d070318..5b09ae8 100644 --- a/book/tables/table-starter-types.tex +++ b/book/tables/table-starter-types.tex @@ -3,8 +3,8 @@ & & &\multicolumn{2}{c}{\textbf{Activity}}\\ \cmidrule(rl){4-5} \thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule -Regular & 100 & Strong wheat & Balanced & Balanced \\ \midrule -Liquid & 500 & Very strong wheat & Minimal & High \\ \midrule +Regular & 100 & Strong wheat & Balanced & Balanced \\ +Liquid & 500 & Very strong wheat & Minimal & High \\ Stiff & 50--60 & All wheat & High & Low \\ \bottomrule \end{tabular} diff --git a/book/tables/table-starter-usage-activity.tex b/book/tables/table-starter-usage-activity.tex index bccb313..1a97c95 100644 --- a/book/tables/table-starter-usage-activity.tex +++ b/book/tables/table-starter-usage-activity.tex @@ -3,10 +3,10 @@ &\multicolumn{2}{c}{\textbf{Starter}}\\ \cmidrule(rl){2-3} \thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule - 30 / 86 & Yes & 5 \\ \midrule - 25 / 77 & Yes & 10 \\ \midrule - 20 / 68 & Yes & 15 \\ \midrule - 30 / 86 & No & 2.5\\ \midrule - 25 / 77 & No & 5 \\ \midrule + 30 / 86 & Yes & 5 \\ + 25 / 77 & Yes & 10 \\ + 20 / 68 & Yes & 15 \\ + 30 / 86 & No & 2.5\\ + 25 / 77 & No & 5 \\ 20 / 68 & No & 10 \\ \bottomrule \end{tabular} diff --git a/book/tables/table-storing-bread-overview.tex b/book/tables/table-storing-bread-overview.tex index 775299d..b3c67a7 100644 --- a/book/tables/table-storing-bread-overview.tex +++ b/book/tables/table-storing-bread-overview.tex @@ -3,13 +3,13 @@ \thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule Room temperature & The easiest option. Best for bread that is eaten within a day. Crust typically stays crisp when humidity not too high. - & Bread dries out very quickly.\\ \midrule + & Bread dries out very quickly.\\ Room temperature in container & Good for up to a week. Catches mold more quickly. - & Bread needs to be toasted for crust to become crisp again.\\ \midrule + & Bread needs to be toasted for crust to become crisp again.\\ Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container. - & Bread needs to be toasted. Requires fridge and energy.\\ \midrule + & Bread needs to be toasted. Requires fridge and energy.\\ Freezer & Bread stays good for years. & Requires thawing and then toasting. Requires freezer and energy.\\