Book changes after reading through physical book (#322)

* Add word

* Add W-value

* Add note for wheat

* Specify

* Lowercase

* Add dry out note

* Add levain

* Add note

* Add bassinage

* Add ali

* Use qty/gram

* Add proofing

* Add fridge proofing

* Add apple

* Add more links, remove BG

* Update bread-types.tex

book/baking/baking.tex

@@ -69,7 +69,7 @@ acid? How would the taste change?
       methods. In this case I~used a Dutch oven and an apple as dough
       replacement. All the apples were coming from the fridge. The temperature
       was measured using a barbecue thermometer.  The more steam, the faster
-      the surface temperature increases.}
+      the apple's surface temperature increases.}
 \end{figure}
 
 As the temperature increases further the crust thickens. The Maillard reaction

book/bread-types/bread-types.tex

@@ -41,8 +41,8 @@ To make a flatbread no oven is required; all you need is a stove.
 \end{figure}
 
 This type of bread is super simple to make as you can skip
-a lot of the technique that is normally required. The flatbread
-can be made with all kinds of flours. You can even use
+a lot of the technique that is normally required to make wheat doughs.
+The flatbread can be made with all kinds of flours. You can even use
 flour without gluten, such as corn or rice flour, to make the
 dough. To make the flatbread a little more fluffy, you
 can use a little bit of wheat flour. The developing gluten
@@ -231,7 +231,8 @@ bake. A similar strategy is used when making corn tortillas.
 
 You can safely store the baked flatbreads or pancakes in your fridge
 for weeks. When storing make sure to store them in an airtight plastic bag so that
-they do not dry out.
+they do not dry out. If they dry out, spray them with some water and toast them.
+They will be almost as good as when they were freshly baked.
 
 Keep a little bit of your unbaked dough. You can use it to make the next
 batch of bread or pancakes for the next day. If you want to bake a few days later, add

book/flour-types/flour-types.tex

@@ -141,7 +141,7 @@ This also provides a larger surface that your microbes can use to attack the mol
 and start the fermentation process.
 
 I~am still
-yet to find a good way of milling my own flour at home. Even after trying to
+yet to find a good way of milling my own wheat flour at home. Even after trying to
 mill the flour 10~times with short breaks, I~was not able to achieve the same
 properties as with commercially milled flour. The doughs I~would make felt
 good, maybe a bit coarse. However, during baking the doughs would start to

book/glossary/glossary.tex

@@ -15,6 +15,17 @@ acid bacteria and acetic acid bacteria during fermentation. It gives sourdough b
 its characteristic tangy flavor and helps to preserve the bread by lowering its pH.
 The flavor of acetic acid has a more vinegary profile.
 
+\item[Aliquot jar] A small piece of dough extracted after creating initial
+dough strength.  The aliquot jar is used to monitor the dough's fermentation progress.
+It's important to ensure the dough's water temperature in the aliquot matches
+your room temperature for accurate readings. Be mindful that the aliquot
+jar may not be as effective if there are significant temperature
+fluctuations in your kitchen. This is because the small dough sample in
+the aliquot can heat up or cool down faster than the main dough mass,
+potentially impairing its ability to accurately monitor fermentation.
+It's crucial to use a cylindrical-shaped aliquot container to properly judge
+the dough's size increase.
+
 \item[All Purpose Flour] A general flour that’s balanced to make breads and also
 cakes. In Germany this is type~550.
 
@@ -104,6 +115,14 @@ proof. The bannetons are typically made out of rattan or wood pulp. An alternati
 DIY solution is to use a bowl with a kitchen towel inside. While resting inside of
 the banneton the dough’s surface dries out and becomes easier to score before baking.
 
+\item[Bassinage method] A bread making technique involving the staged addition of water
+to the dough. Initially, the dough is mixed to a lower hydration level,
+allowing gluten bonds to form more effectively. Once these gluten structures
+are established, additional water is gradually incorporated through further
+kneading. This method enhances the dough's extensibility, especially beneficial
+when working with lower-gluten flours. By employing the bassinage method,
+bakers can achieve a dough that is both strong and extensible.
+
 \item[Bench Rest] A short resting period given to the dough after preshaping
 allowing the gluten to relax a little bit and making shaping easier. Most people
 bench rest for 10 minutes up to an hour. The bench rest becomes especially important
@@ -250,6 +269,8 @@ to prevent clumping and burning it.
 fermentation. It imparts a mild tangy yogurty flavor to sourdough bread and, along
 with acetic acid, contributes to the bread's overall acidity.
 
+\item[Levain] See Sourdough starter.
+
 \item[Maillard Reaction] The Maillard reaction is one of the causes of food browning
 during cooking. The reaction occurs between reducing sugars and amino acids, and
 depending on the initial reactants and cooking conditions can produce a wide variety
@@ -349,7 +370,8 @@ stage by placing the dough in a colder environment, typically a refrigerator. Th
 bakers in scheduling, allowing them to have more control over when to bake their breads,
 especially in large-scale bakeries where timing is essential to serve freshly baked bread
 to early morning customers. While scheduling is the main reason, some bakers also assert
-that retarding can enhance the bread's overall flavor profile.
+that retarding can enhance the bread's overall flavor profile. Also known as
+fridge-proofing.
 
 \item[Rye] A type of grain used in baking. Due to its low gluten content, breads
 made solely from rye flour tend to be dense. However, rye has a unique flavor and
@@ -414,6 +436,15 @@ with the plant providing a shield against pathogens and receiving sugars from th
 photosynthesis of the plant in return. When the plant becomes weak the wild yeasts
 can become parasitic and consume the host.
 
+\item[W-Value] A parameter representing the strength of flour in terms of its
+baking quality. The W-value, derived from the Chopin Alveograph test,
+measures the energy required to blow a bubble with the dough until it bursts.
+It is a direct indicator of the flour's ability to withstand the fermentation
+and baking processes. A higher W-value typically indicates a stronger
+flour, suitable for breads with high volume and longer fermentation times.
+Conversely, a lower W-value suggests a weaker flour, better suited for
+products requiring less structure, like cakes and pastries.
+
 \item[Yeast] Microorganisms that ferment the sugars present in the dough, producing
 carbon dioxide and alcohol and thereby causing the dough to rise.
 

book/sourdough-starter/sourdough-starter-types.tex

@@ -284,7 +284,7 @@ exactly how I~would normally do---I~had to reduce the hydration a bit as a low
 gluten flour does not soak up as much water. Then I~replaced the starter with
 the stiff starter. The dough felt amazing and was suddenly able to withstand a
 much longer fermentation period. The bread had great oven spring and tasted
-very mild. I~am still yet to find a proper explanation why the yeast part of
+very mild. I~am still yet to find a proper scientific explanation why the yeast part of
 the dough is more active. Maybe it is not. It could also be that the bacteria
 is inhibited by the lack of water.
 
@@ -301,8 +301,9 @@ pockets of air on the sides of your container. Use your nose to smell the
 starter. It should have a mild smell. It also tends to smell much more
 alcoholic than the other starters.
 
-When using a stiff starter, use around \qtyrange{1}{20}{\percent} depending on
-the ripeness of your starter. In summer I~typically use around
+When using a stiff starter, use around \qtyrange{1}{20}{\percent} starter for your
+dough. This depends on the ripeness of your starter.
+In summer I~typically use around
 \qty{10}{\percent} and in winter around \qty{20}{\percent}. This way you can
 also control the fermentation speed.
 Mixing the starter can be a little bit annoying as it hardly homogenizes with

book/style.css

@@ -143,9 +143,7 @@ nav.TOC a, nav.TOC a:visited{
 
 
 body{
-  background-color:#F8F8F8;
-  background: url("bg.jpg") center center no-repeat;
-  background-size: cover;
+  background-color: var(--c-black);
 }
 
 a {
@@ -240,6 +238,14 @@ figcaption.caption {
   text-decoration: none;
 }
 
+.home-link {
+  display: block;
+}
+
+.home-title {
+  display: block;
+}
+
 @media (max-width: 768px) {
   .toggle-menu-label {
     display: block;
@@ -310,6 +316,10 @@ figcaption.caption {
     padding-left: 17px;
   }
 
+  .menu-items .chapterToc.home-link {
+    display: none;
+  }
+
   .home-title {
     display: none;
   }

book/wheat-sourdough/wheat-sourdough.tex

@@ -210,7 +210,7 @@ Find below an example recipe for 1 loaf including baker's math calculation:
   \item \qty{400}{\gram} of bread flour
   \item \qty{100}{\gram} of whole-wheat flour
   % Manual unit so we can use emphasis
-  \item \emph{500~g of flour in total}
+  \item \emph{Total: \qty{500}{\gram} of flour}
   \item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on
 this topic in the next chapter.
   \item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent})
@@ -225,7 +225,7 @@ recipe would look like this:
   \item \qty{1800}{\gram} of bread flour
   \item \qty{200}{\gram} of whole-wheat flour
   % Manual unit so we can use emphasis again
-  \item \emph{2000 g of flour}, equaling 4 loaves
+  \item \emph{Total: \qty{2000}{\gram} of flour}, equaling 4 loaves
   \item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent})
   \item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent})
   \item \qty{40}{\gram} of salt (\qty{2}{\percent})
@@ -334,7 +334,7 @@ and not fluffy crumb. That is because only very little gluten is broken down whe
 finishing the fermentation period in 1~hour. If you were to slow things down,
 the dough would look completely different.
 Try this again and use much less yeast. This is the
-secret of Neapolitan Pizza. Only a tiny bit of yeast is used to make the
+secret of Neapolitan pizza. Only a tiny bit of yeast is used to make the
 dough. My default pizza recipe calls for around \qty{150}{\mg} of dry
 yeast per \unit{\kg} of flour. Give it a shot yourself the next time you
 make a yeast-based dough. Try to push the fermentation to at least 8~hours.
@@ -409,7 +409,7 @@ slower the process.
 While food is available, the microorganisms will reproduce and increase in
 quantity. The process is a self-limiting: it stops when there is no
 more food available. This can be compared to wine making where
-the yeast ultimately dies as ethanol levels increase. The ethanol creates an
+the yeast ultimately sporulates and dies as ethanol levels increase. The ethanol creates an
 environment that makes it impossible for other
 microorganisms to join the feast. The same thing happens with the acidity
 created by the bacteria. The high acidity slows the fermentation process and
@@ -445,7 +445,8 @@ I~use around \qty{5}{\percent} of sourdough starter in summer times
 kitchen). In winter times I~opt for around \qty{10}{\percent} up to
 \qty{20}{\percent} sourdough starter (kitchen temperature around
 \qty{20}{\degreeCelsius} (\qty{68}{\degF})). This
-allows me to use a sourdough starter that's not in perfect condition. Your
+allows me to use a sourdough starter that's not in perfect condition. As
+explained earlier, your
 bread dough is essentially a gigantic starter. The low inoculation rate allows
 the starter to regrow inside your main dough into a desirable balance.
 Furthermore, the enzymes have enough time to break down the flour. This also
@@ -1150,7 +1151,7 @@ Now that you have cut your dough, the resulting chunks are not in an equal shape
 This is problematic for the next stage when you are shaping your dough.
 The resulting loaves wouldn't look nice and even. You would probably
 end up with areas that tear the moment you are shaping your dough.
-You wouldn't start the whole process on a good foundation. For that
+You wouldn't start the whole proofing process on a good foundation. For that
 reason, you need to pre-shape your dough.
 
 Pre-shaping is done for several reasons:

website/modify_build.rb

@@ -251,7 +251,7 @@ class ModifyBuild
     menu = doc.css(".menu-items")[0]
     return text if menu.nil?
 
-    home_html = %Q{<span class="chapterToc home-link"><a href="/">Home</a></span>}
+    home_html = %Q{<span class="chapterToc home-link"><a href="/">The Sourdough Framework</a></span>}
     # Normally the flowcharts link should be automatically added, but there
     # seems to be a problem in the generation. See:
     # https://github.com/hendricius/the-sourdough-framework/pull/188 for more
@@ -278,9 +278,15 @@ class ModifyBuild
         </a>
       </span>
       <span class="chapterToc">
-        <a href="https://breadco.de/kofi">
-          <span class="chapter_number">⭐️</span>
-          <span class="link_text">Donate</span>
+        <a href="https://www.the-bread-code.io/book.pdf">
+          <span class="chapter_number">⬇️</span>
+          <span class="link_text">Book .PDF</span>
+        </a>
+      </span>
+      <span class="chapterToc">
+        <a href="https://www.the-bread-code.io/book.epub">
+          <span class="chapter_number">⬇️</span>
+          <span class="link_text">Book .EPUB</span>
         </a>
       </span>
       <span class="chapterToc">
@@ -289,6 +295,18 @@ class ModifyBuild
           <span class="link_text">Hardcover Book</span>
         </a>
       </span>
+      <span class="chapterToc">
+        <a href="https://www.github.com/hendricius/the-sourdough-framework">
+          <span class="chapter_number">⚙️</span>
+          <span class="link_text">Source code</span>
+        </a>
+      </span>
+      <span class="chapterToc">
+        <a href="https://breadco.de/kofi">
+          <span class="chapter_number">⭐️</span>
+          <span class="link_text">Donate</span>
+        </a>
+      </span>
     }
     menu.inner_html = "#{home_html} #{menu.inner_html} #{appendix_html}"
     doc.to_html