mirror of
https://github.com/hendricius/the-sourdough-framework
synced 2025-11-17 16:41:12 -06:00
Remove horizontal separation inside tables
Not very nice if you ask me..
This commit is contained in:
Ced
@@ -1,8 +1,8 @@
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\begin{tabular}{@{}r@{g }lrr@{ = }r@{}}
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\toprule
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\multicolumn{2}{c}{\thead{Ingredient}}& \thead{Percentage} & \multicolumn{2}{c}{\thead{Calculation}} \\ \midrule
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1000& flour &100\% & 1000g of 1000g & 100\% \\ \midrule
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600& water & 60\% & 600g of 1000g & 60\% \\ \midrule
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100& sourdough starter & 10\% & 100g of 1000g & 10\% \\ \midrule
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1000& flour &100\% & 1000g of 1000g & 100\% \\
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600& water & 60\% & 600g of 1000g & 60\% \\
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100& sourdough starter & 10\% & 100g of 1000g & 10\% \\
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20& salt & 2\% & 20g of 1000g & 2\% \\ \bottomrule
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\end{tabular}
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@@ -1,13 +1,13 @@
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\begin{tabular}{@{}rlp{0.5\textwidth}@{}}
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\toprule
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\thead{°C / °F} & \thead{Stage} & \thead{Description} \\ \midrule
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60 / 140 & Sterilization & The temperature is too hot for your microorganisms and they die.\\ \midrule
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60 / 140 & Sterilization & The temperature is too hot for your microorganisms and they die.\\
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75 / 167 & Gel building & A gel builds on the surface persisting your dough's structure.
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It is still extensible and can spring in the oven.\\ \midrule
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100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ \midrule
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118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\ \midrule
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122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ \midrule
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It is still extensible and can spring in the oven.\\
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100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\
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118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\
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122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\
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140 / 284 & Maillard reaction & The maillard reaction starts to deform starches and proteins.
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The dough starts browning.\\ \midrule
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The dough starts browning.\\
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170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
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\end{tabular}
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@@ -2,8 +2,8 @@
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\begin{tabular}{@{}cc@{}}
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\toprule
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\thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \midrule
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8--10\% & 25\% \\ \midrule
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10--12\% & 50\% \\ \midrule
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12--15\% & 100\% \\ \midrule
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8--10\% & 25\% \\
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10--12\% & 50\% \\
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12--15\% & 100\% \\
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\textgreater{} 15\% & \textgreater{} 100\% \\ \bottomrule
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\end{tabular}
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@@ -6,20 +6,20 @@
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Crumb texture & Unbaked gummy areas towards the bottom of the bread.
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& Crumb can be perceived as gummy as most gluten broken down.
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& Crumb evenly baked. Crumb can be perceived as moist, but not gummy.
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\\ \midrule
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\\
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Alveoli & Overly large alveoli in the crumb ``craters''.
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& Many tiny alveoli equally distributed.
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& Alveoli evenly distributed, no ``craters''.
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\\ \midrule
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\\
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Taste & Pale neutral taste.
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& Strong acidic flavor profile. Acidity overweighs when tasting.
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& Balanced flavor profile, not too mild but also not too sour.
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Depending on starter vinegary or lactic notes.
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\\ \midrule
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\\
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Texture & Overall poor texture.
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& Good consistency, crumb is not as fluffy as it could be.
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& Great combination of textures.
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\\ \midrule
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\\
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Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough.
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& Very flat pancake like structure after baking.
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& Great vertical oven spring. Dough grows more upwards rather than sideways.
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@@ -2,10 +2,10 @@
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\begin{tabular}{@{}>{\bfseries} p{0.15\textwidth}rlrl@{}}
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\toprule
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& \multicolumn{2}{c}{\thead{Flat breads}} & \multicolumn{2}{c}{\thead{Pancakes}} \\ \midrule
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Flour & 100g & & 100g & \\ \midrule
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Water & 100g & (100\%) & 300g & (300\%) \\ \midrule
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Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\ \midrule
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Salt & 2g & (2\%) & 2g & (2\%) \\ \midrule
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Flour & 100g & & 100g & \\
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Water & 100g & (100\%) & 300g & (300\%) \\
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Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\
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Salt & 2g & (2\%) & 2g & (2\%) \\
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Bake when? & \multicolumn{2}{c}{Dough increased by 50\% in size.}
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& \multicolumn{2}{c}{Bubbles visible on surface.}\\
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\bottomrule
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@@ -1,9 +1,9 @@
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\begin{tabular}{@{}llrrr@{}}
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\toprule
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\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule
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Cake & Soft flour & T405 & T45 & 00 \\ \midrule
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All purpose & Plain flour & T550 & T55 & 0 \\ \midrule
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& & T812 & T80 & 1 \\ \midrule
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& & T1050 & T110 & 2 \\ \midrule
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Cake & Soft flour & T405 & T45 & 00 \\
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All purpose & Plain flour & T550 & T55 & 0 \\
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& & T812 & T80 & 1 \\
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& & T1050 & T110 & 2 \\
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Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule
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\end{tabular}
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@@ -1,12 +1,12 @@
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\begin{tabular}{@{}>{\bfseries}lcccc@{}}
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\toprule
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\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule
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Wheat & Yes & Yes & Yes & Yes \\ \midrule
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\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ \midrule
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Spelt & Yes & Yes & Yes & Yes \\ \midrule
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Rye & Yes & No & No & No \\ \midrule
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Emmer & Yes & No & No & No \\ \midrule
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Einkorn & Yes & No & No & No \\ \midrule
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Rice & Yes & No & No & No \\ \midrule
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Wheat & Yes & Yes & Yes & Yes \\
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\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\
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Spelt & Yes & Yes & Yes & Yes \\
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Rye & Yes & No & No & No \\
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Emmer & Yes & No & No & No \\
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Einkorn & Yes & No & No & No \\
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Rice & Yes & No & No & No \\
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Corn & Yes & No & No & No \\ \bottomrule
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\end{tabular}
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@@ -2,9 +2,9 @@
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\begin{tabular}{@{}p{0.25\textwidth}ccc@{}}
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\toprule
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\thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule
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Gas & No & No & Yes \\ \midrule
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Convection (Fan always on) & No & No & Yes \\ \midrule
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Convection (Fan can be disabled) & No & Yes & Yes \\ \midrule
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Gas & No & No & Yes \\
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Convection (Fan always on) & No & No & Yes \\
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Convection (Fan can be disabled) & No & Yes & Yes \\
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Steam & Yes & Yes & Yes \\
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\bottomrule
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\end{tabular}
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@@ -2,9 +2,9 @@
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\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}}
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\toprule
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& \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule
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Cooking method & Fire, pan, barbecue & Oven & Oven \\ \midrule
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Working time (min.) & 3 & 5 & 60 \\ \midrule
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Flour types & All & All & Gluten flours \\ \midrule
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Difficulty & Very easy & Easy & Difficult \\ \midrule
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Cooking method & Fire, pan, barbecue & Oven & Oven \\
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Working time (min.) & 3 & 5 & 60 \\
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Flour types & All & All & Gluten flours \\
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Difficulty & Very easy & Easy & Difficult \\
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Cost & Low & Medium & High \\ \bottomrule
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\end{tabular}
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@@ -1,8 +1,8 @@
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\begin{tabular}{@{}rcll@{}}
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\toprule
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\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule
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0--150 & 50 & Cookies & Very short\\ \midrule
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150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ \midrule
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250--350 & 60--70 & Bread, Pizza & Long \\ \midrule
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0--150 & 50 & Cookies & Very short\\
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150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\
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250--350 & 60--70 & Bread, Pizza & Long \\
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350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
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\end{tabular}
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@@ -1,11 +1,11 @@
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\begin{tabular}{@{}lr@{}}
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\toprule
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\textbf{Step} & {\textbf{pH Value}} \\ \midrule
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Starter ready & 4.20 \\ \midrule
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Mixing & 6.00 \\ \midrule
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Dividing/preshaping & 4.10 \\ \midrule
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Shaping & 4.05 \\ \midrule
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Before proofing & 4.03 \\ \midrule
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After proofing & 3.80 \\ \midrule
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Starter ready & 4.20 \\
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Mixing & 6.00 \\
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Dividing/preshaping & 4.10 \\
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Shaping & 4.05 \\
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Before proofing & 4.03 \\
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After proofing & 3.80 \\
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After baking & 3.90 \\ \bottomrule
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\end{tabular}
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@@ -1,8 +1,8 @@
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\begin{tabular}{@{}lrr@{ = }l@{}}
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\toprule
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\thead{Ingredient} & \thead{Baker's math} & \multicolumn{2}{c}{\thead{Calculated value}} \\ \midrule
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Flour & 100\% & $1400 \times 1$ & 1400g \\ \midrule
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Water & 60\% & $1400 \times 0.6$ & 840g \\ \midrule
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Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\ \midrule
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Flour & 100\% & $1400 \times 1$ & 1400g \\
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Water & 60\% & $1400 \times 0.6$ & 840g \\
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Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\
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Salt & 2\% & $1400 \times 0.02$ & 28g \\ \bottomrule
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\end{tabular}
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@@ -3,8 +3,8 @@
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& & &\multicolumn{2}{c}{\textbf{Activity}}\\
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\cmidrule(rl){4-5}
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\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule
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Regular & 100 & Strong wheat & Balanced & Balanced \\ \midrule
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Liquid & 500 & Very strong wheat & Minimal & High \\ \midrule
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Regular & 100 & Strong wheat & Balanced & Balanced \\
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Liquid & 500 & Very strong wheat & Minimal & High \\
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Stiff & 50--60 & All wheat & High & Low \\
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\bottomrule
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\end{tabular}
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@@ -3,10 +3,10 @@
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&\multicolumn{2}{c}{\textbf{Starter}}\\
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\cmidrule(rl){2-3}
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\thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule
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30 / 86 & Yes & 5 \\ \midrule
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25 / 77 & Yes & 10 \\ \midrule
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20 / 68 & Yes & 15 \\ \midrule
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30 / 86 & No & 2.5\\ \midrule
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25 / 77 & No & 5 \\ \midrule
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30 / 86 & Yes & 5 \\
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25 / 77 & Yes & 10 \\
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20 / 68 & Yes & 15 \\
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30 / 86 & No & 2.5\\
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25 / 77 & No & 5 \\
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20 / 68 & No & 10 \\ \bottomrule
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\end{tabular}
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@@ -3,13 +3,13 @@
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\thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule
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Room temperature & The easiest option. Best for bread that is eaten within a day.
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Crust typically stays crisp when humidity not too high.
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& Bread dries out very quickly.\\ \midrule
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& Bread dries out very quickly.\\
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Room temperature in container & Good for up to a week. Catches mold more quickly.
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& Bread needs to be toasted for crust to become crisp again.\\ \midrule
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& Bread needs to be toasted for crust to become crisp again.\\
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Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container.
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& Bread needs to be toasted. Requires fridge and energy.\\ \midrule
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& Bread needs to be toasted. Requires fridge and energy.\\
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Freezer & Bread stays good for years.
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& Requires thawing and then toasting. Requires freezer and energy.\\
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