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Remove horizontal separation inside tables

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Not very nice if you ask me..
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2023-05-29 21:05:28 +01:00
parent 6755a35544
commit 324f26b910
15 changed files with 60 additions and 60 deletions
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6
book/tables/table-bakers-math-example.tex
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@@ -1,8 +1,8 @@
\begin{tabular}{@{}r@{g }lrr@{ = }r@{}} \begin{tabular}{@{}r@{g }lrr@{ = }r@{}}
\toprule \toprule
\multicolumn{2}{c}{\thead{Ingredient}}& \thead{Percentage} & \multicolumn{2}{c}{\thead{Calculation}} \\ \midrule \multicolumn{2}{c}{\thead{Ingredient}}& \thead{Percentage} & \multicolumn{2}{c}{\thead{Calculation}} \\ \midrule
1000& flour &100\% & 1000g of 1000g & 100\% \\ \midrule 1000& flour &100\% & 1000g of 1000g & 100\% \\
600& water & 60\% & 600g of 1000g & 60\% \\ \midrule 600& water & 60\% & 600g of 1000g & 60\% \\
100& sourdough starter & 10\% & 100g of 1000g & 10\% \\ \midrule 100& sourdough starter & 10\% & 100g of 1000g & 10\% \\
20& salt & 2\% & 20g of 1000g & 2\% \\ \bottomrule 20& salt & 2\% & 20g of 1000g & 2\% \\ \bottomrule
\end{tabular} \end{tabular}

12
book/tables/table-baking-process-stages.tex
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@@ -1,13 +1,13 @@
\begin{tabular}{@{}rlp{0.5\textwidth}@{}} \begin{tabular}{@{}rlp{0.5\textwidth}@{}}
\toprule \toprule
\thead{°C / °F} & \thead{Stage} & \thead{Description} \\ \midrule \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. 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 It is still extensible and can spring in the oven.\\
100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ \midrule 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.\\ \midrule 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.\\ \midrule 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. 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 170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
\end{tabular} \end{tabular}

6
book/tables/table-dough-size-increase.tex
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@@ -2,8 +2,8 @@
\begin{tabular}{@{}cc@{}} \begin{tabular}{@{}cc@{}}
\toprule \toprule
\thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \midrule \thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \midrule
8--10\% & 25\% \\ \midrule 8--10\% & 25\% \\
10--12\% & 50\% \\ \midrule 10--12\% & 50\% \\
12--15\% & 100\% \\ \midrule 12--15\% & 100\% \\
\textgreater{} 15\% & \textgreater{} 100\% \\ \bottomrule \textgreater{} 15\% & \textgreater{} 100\% \\ \bottomrule
\end{tabular} \end{tabular}

8
book/tables/table-fermentation-effects.tex
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@@ -6,20 +6,20 @@
Crumb texture & Unbaked gummy areas towards the bottom of the bread. Crumb texture & Unbaked gummy areas towards the bottom of the bread.
& Crumb can be perceived as gummy as most gluten broken down. & Crumb can be perceived as gummy as most gluten broken down.
& Crumb evenly baked. Crumb can be perceived as moist, but not gummy. & Crumb evenly baked. Crumb can be perceived as moist, but not gummy.
\\ \midrule \\
Alveoli & Overly large alveoli in the crumb ``craters''. Alveoli & Overly large alveoli in the crumb ``craters''.
& Many tiny alveoli equally distributed. & Many tiny alveoli equally distributed.
& Alveoli evenly distributed, no ``craters''. & Alveoli evenly distributed, no ``craters''.
\\ \midrule \\
Taste & Pale neutral taste. Taste & Pale neutral taste.
& Strong acidic flavor profile. Acidity overweighs when tasting. & Strong acidic flavor profile. Acidity overweighs when tasting.
& Balanced flavor profile, not too mild but also not too sour. & Balanced flavor profile, not too mild but also not too sour.
Depending on starter vinegary or lactic notes. Depending on starter vinegary or lactic notes.
\\ \midrule \\
Texture & Overall poor texture. Texture & Overall poor texture.
& Good consistency, crumb is not as fluffy as it could be. & Good consistency, crumb is not as fluffy as it could be.
& Great combination of textures. & Great combination of textures.
\\ \midrule \\
Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough. Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough.
& Very flat pancake like structure after baking. & Very flat pancake like structure after baking.
& Great vertical oven spring. Dough grows more upwards rather than sideways. & Great vertical oven spring. Dough grows more upwards rather than sideways.

8
book/tables/table-flat-bread-pancake-recipe.tex
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@@ -2,10 +2,10 @@
\begin{tabular}{@{}>{\bfseries} p{0.15\textwidth}rlrl@{}} \begin{tabular}{@{}>{\bfseries} p{0.15\textwidth}rlrl@{}}
\toprule \toprule
& \multicolumn{2}{c}{\thead{Flat breads}} & \multicolumn{2}{c}{\thead{Pancakes}} \\ \midrule & \multicolumn{2}{c}{\thead{Flat breads}} & \multicolumn{2}{c}{\thead{Pancakes}} \\ \midrule
Flour & 100g & & 100g & \\ \midrule Flour & 100g & & 100g & \\
Water & 100g & (100\%) & 300g & (300\%) \\ \midrule Water & 100g & (100\%) & 300g & (300\%) \\
Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\ \midrule Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\
Salt & 2g & (2\%) & 2g & (2\%) \\ \midrule Salt & 2g & (2\%) & 2g & (2\%) \\
Bake when? & \multicolumn{2}{c}{Dough increased by 50\% in size.} Bake when? & \multicolumn{2}{c}{Dough increased by 50\% in size.}
& \multicolumn{2}{c}{Bubbles visible on surface.}\\ & \multicolumn{2}{c}{Bubbles visible on surface.}\\
\bottomrule \bottomrule

8
book/tables/table-flour-types.tex
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@@ -1,9 +1,9 @@
\begin{tabular}{@{}llrrr@{}} \begin{tabular}{@{}llrrr@{}}
\toprule \toprule
\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule \thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule
Cake & Soft flour & T405 & T45 & 00 \\ \midrule Cake & Soft flour & T405 & T45 & 00 \\
All purpose & Plain flour & T550 & T55 & 0 \\ \midrule All purpose & Plain flour & T550 & T55 & 0 \\
& & T812 & T80 & 1 \\ \midrule & & T812 & T80 & 1 \\
& & T1050 & T110 & 2 \\ \midrule & & T1050 & T110 & 2 \\
Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule
\end{tabular} \end{tabular}

14
book/tables/table-grains-bread-making-process.tex
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@@ -1,12 +1,12 @@
\begin{tabular}{@{}>{\bfseries}lcccc@{}} \begin{tabular}{@{}>{\bfseries}lcccc@{}}
\toprule \toprule
\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule \thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule
Wheat & Yes & Yes & Yes & Yes \\ \midrule Wheat & Yes & Yes & Yes & Yes \\
\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ \midrule \textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\
Spelt & Yes & Yes & Yes & Yes \\ \midrule Spelt & Yes & Yes & Yes & Yes \\
Rye & Yes & No & No & No \\ \midrule Rye & Yes & No & No & No \\
Emmer & Yes & No & No & No \\ \midrule Emmer & Yes & No & No & No \\
Einkorn & Yes & No & No & No \\ \midrule Einkorn & Yes & No & No & No \\
Rice & Yes & No & No & No \\ \midrule Rice & Yes & No & No & No \\
Corn & Yes & No & No & No \\ \bottomrule Corn & Yes & No & No & No \\ \bottomrule
\end{tabular} \end{tabular}

6
book/tables/table-oven-baking-overview.tex
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@@ -2,9 +2,9 @@
\begin{tabular}{@{}p{0.25\textwidth}ccc@{}} \begin{tabular}{@{}p{0.25\textwidth}ccc@{}}
\toprule \toprule
\thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule \thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule
Gas & No & No & Yes \\ \midrule Gas & No & No & Yes \\
Convection (Fan always on) & No & No & Yes \\ \midrule Convection (Fan always on) & No & No & Yes \\
Convection (Fan can be disabled) & No & Yes & Yes \\ \midrule Convection (Fan can be disabled) & No & Yes & Yes \\
Steam & Yes & Yes & Yes \\ Steam & Yes & Yes & Yes \\
\bottomrule \bottomrule
\end{tabular} \end{tabular}

8
book/tables/table-overview-bread-types.tex
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@@ -2,9 +2,9 @@
\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}} \begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}}
\toprule \toprule
& \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule & \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule
Cooking method & Fire, pan, barbecue & Oven & Oven \\ \midrule Cooking method & Fire, pan, barbecue & Oven & Oven \\
Working time (min.) & 3 & 5 & 60 \\ \midrule Working time (min.) & 3 & 5 & 60 \\
Flour types & All & All & Gluten flours \\ \midrule Flour types & All & All & Gluten flours \\
Difficulty & Very easy & Easy & Difficult \\ \midrule Difficulty & Very easy & Easy & Difficult \\
Cost & Low & Medium & High \\ \bottomrule Cost & Low & Medium & High \\ \bottomrule
\end{tabular} \end{tabular}

6
book/tables/table-overview-w-values.tex
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@@ -1,8 +1,8 @@
\begin{tabular}{@{}rcll@{}} \begin{tabular}{@{}rcll@{}}
\toprule \toprule
\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule \thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule
0--150 & 50 & Cookies & Very short\\ \midrule 0--150 & 50 & Cookies & Very short\\
150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ \midrule 150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\
250--350 & 60--70 & Bread, Pizza & Long \\ \midrule 250--350 & 60--70 & Bread, Pizza & Long \\
350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule 350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
\end{tabular} \end{tabular}

12
book/tables/table-ph-values-dough.tex
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@@ -1,11 +1,11 @@
\begin{tabular}{@{}lr@{}} \begin{tabular}{@{}lr@{}}
\toprule \toprule
\textbf{Step} & {\textbf{pH Value}} \\ \midrule \textbf{Step} & {\textbf{pH Value}} \\ \midrule
Starter ready & 4.20 \\ \midrule Starter ready & 4.20 \\
Mixing & 6.00 \\ \midrule Mixing & 6.00 \\
Dividing/preshaping & 4.10 \\ \midrule Dividing/preshaping & 4.10 \\
Shaping & 4.05 \\ \midrule Shaping & 4.05 \\
Before proofing & 4.03 \\ \midrule Before proofing & 4.03 \\
After proofing & 3.80 \\ \midrule After proofing & 3.80 \\
After baking & 3.90 \\ \bottomrule After baking & 3.90 \\ \bottomrule
\end{tabular} \end{tabular}

6
book/tables/table-recipe-bakers-math.tex
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@@ -1,8 +1,8 @@
\begin{tabular}{@{}lrr@{ = }l@{}} \begin{tabular}{@{}lrr@{ = }l@{}}
\toprule \toprule
\thead{Ingredient} & \thead{Baker's math} & \multicolumn{2}{c}{\thead{Calculated value}} \\ \midrule \thead{Ingredient} & \thead{Baker's math} & \multicolumn{2}{c}{\thead{Calculated value}} \\ \midrule
Flour & 100\% & $1400 \times 1$ & 1400g \\ \midrule Flour & 100\% & $1400 \times 1$ & 1400g \\
Water & 60\% & $1400 \times 0.6$ & 840g \\ \midrule Water & 60\% & $1400 \times 0.6$ & 840g \\
Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\ \midrule Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\
Salt & 2\% & $1400 \times 0.02$ & 28g \\ \bottomrule Salt & 2\% & $1400 \times 0.02$ & 28g \\ \bottomrule
\end{tabular} \end{tabular}

4
book/tables/table-starter-types.tex
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@@ -3,8 +3,8 @@
& & &\multicolumn{2}{c}{\textbf{Activity}}\\ & & &\multicolumn{2}{c}{\textbf{Activity}}\\
\cmidrule(rl){4-5} \cmidrule(rl){4-5}
\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule \thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule
Regular & 100 & Strong wheat & Balanced & Balanced \\ \midrule Regular & 100 & Strong wheat & Balanced & Balanced \\
Liquid & 500 & Very strong wheat & Minimal & High \\ \midrule Liquid & 500 & Very strong wheat & Minimal & High \\
Stiff & 50--60 & All wheat & High & Low \\ Stiff & 50--60 & All wheat & High & Low \\
\bottomrule \bottomrule
\end{tabular} \end{tabular}

10
book/tables/table-starter-usage-activity.tex
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@@ -3,10 +3,10 @@
&\multicolumn{2}{c}{\textbf{Starter}}\\ &\multicolumn{2}{c}{\textbf{Starter}}\\
\cmidrule(rl){2-3} \cmidrule(rl){2-3}
\thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule \thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule
30 / 86 & Yes & 5 \\ \midrule 30 / 86 & Yes & 5 \\
25 / 77 & Yes & 10 \\ \midrule 25 / 77 & Yes & 10 \\
20 / 68 & Yes & 15 \\ \midrule 20 / 68 & Yes & 15 \\
30 / 86 & No & 2.5\\ \midrule 30 / 86 & No & 2.5\\
25 / 77 & No & 5 \\ \midrule 25 / 77 & No & 5 \\
20 / 68 & No & 10 \\ \bottomrule 20 / 68 & No & 10 \\ \bottomrule
\end{tabular} \end{tabular}

6
book/tables/table-storing-bread-overview.tex
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@@ -3,13 +3,13 @@
\thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule \thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule
Room temperature & The easiest option. Best for bread that is eaten within a day. Room temperature & The easiest option. Best for bread that is eaten within a day.
Crust typically stays crisp when humidity not too high. 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. 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. 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. Freezer & Bread stays good for years.
& Requires thawing and then toasting. Requires freezer and energy.\\ & Requires thawing and then toasting. Requires freezer and energy.\\