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Use Siunitx package for dealing with units (#129)

Browse Source 
It is complicated :
[1] The International System of Units (si), https://www.bipm.org/en/
measurement-units/.
[2] International System of Units from nist, http://physics.nist.gov/cuu/Units/
index.html.

And one will never get it right (space or not, half-space?) nor
consistent so using that instead.

I am not sure how times and hours, when to write digits and when in
letter so I did not change much..

Did not touch the tables as ebooks on github actions seems to break when
you look at them funny.

Co-authored-by: Cedric <ced@awase.ostal>
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cedounet
2023-06-28 19:30:12 +01:00
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book/bread-types/bread-types.tex
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@@ -78,10 +78,11 @@ To make a great loaf pan bread with little work:
Knowing the exact baking time is sometimes a little challenging
as it might be that the outside of your bread is cooked but
the inside is still raw. The best way is to use a thermometer
and measure the core temperature. At around 92°C (197°F) your
dough is done. I~generally bake loaf pan bread at around 200°C (390°F),
which is a little less than my freestanding bread which I~bake
at 230°C (445°F). That's because it takes a while for the dough
and measure the core temperature. At around \qty{92}{\degreeCelsius}
(\qty{197}{\degF}) your dough is done. I~generally bake loaf pan bread at
around \qty{200}{\degreeCelsius} (\qty{390}{\degF}), which is a little less
than my freestanding bread which I~bake at \qty{230}{\degreeCelsius}
(\qty{445}{\degF}). That's because it takes a while for the dough
to bake properly inside the loaf pan. The edges don't heat up
as quickly. Then the top part of the dough is properly cooked, while
the inside isn't yet. When baking make sure to use steam
@@ -90,7 +91,7 @@ of your loaf pan. This way you simulate a Dutch oven. The dough's
evaporating moisture will stay inside.
A good trick to make excellent loaf pan bread is to make a very
sticky dough. You can opt for a hydration of 90--100 percent, almost
sticky dough. You can opt for a hydration of \qtyrange{90}{100}{\percent}, almost
resembling a default sourdough starter. Just like with flatbread,
the high humidity helps to make a more airy, fluffy crumb. At
the same time the bread will be a bit chewier. This
@@ -98,7 +99,7 @@ type of bread made with rye is my family's favorite style of bread.
The hearty rye flavor paired with the sticky consistency really
makes an excellent sandwich bread.
To improve the structure you can also consider using around 50 percent
To improve the structure you can also consider using around \qty{50}{\percent}
wheat flour in your mix. The gluten network will develop as your
dough ferments and allow for more gas to be trapped in the dough.
@@ -111,7 +112,7 @@ pan more and more stick resistant.
What's amazing about this type of bread is that it works
with every flour. The overall time to work the dough is probably
less than 5 minutes, making it very easy to integrate
less than 5~minutes, making it very easy to integrate
into your daily routine. Furthermore, loaf pans use the space
in your oven very efficiently. Using pans I~can
easily bake 5 loaves at the same time in my home oven.
@@ -194,8 +195,8 @@ between two options:
\end{table}
To get started prepare your sourdough starter. If it has not been used for a very
long time, consider giving it another feed. To do so simply take 1 g of your
existing sourdough starter and feed it with 5 grams of flour and 5 grams of water.
long time, consider giving it another feed. To do so simply take \qty{1}{\gram} of your
existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water.
If you do this in the morning, your sourdough starter will be ready in the evening. The
warmer it is, the sooner it will be ready. If it is very cold where you live, consider
using warm water.
@@ -204,20 +205,20 @@ using warm water.
\begin{center}
\includegraphics[width=1.0\textwidth]{flat-bread-wheat}
\caption{A flatbread made with purely wheat flour. The dough is drier
at around 60 percent hydration. The drier dough is a little harder
at around \qty{60}{\percent} hydration. The drier dough is a little harder
to mix. As wheat contains more gluten, the dough puffs up during
the baking process.}
\end{center}
\end{figure}
This way you should have around 11 g of sourdough ready in the evening. You will have
This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
the perfect quantity to make a dough for one person. In case you want to make more
bread, simply multiply the quantities shown in table~\ref*{tab:flat-bread-ingredients}.
Then in the evening simply mix the ingredients as shown in the table. Your dough
is going to be ready in the morning. It's typically ready after 6--12 hours. If
is going to be ready in the morning. It's typically ready after 6--12~hours. If
you use more sourdough starter, it will be ready faster. If you use less it will take
longer. Try to aim for a fermentation time of 8--12 hours. If you use
longer. Try to aim for a fermentation time of 8--12~hours. If you use
your dough too soon, the flavor might not be as good. If you use it later
your dough might be a little more sour. The best option is to experiment
and see what you personally like the most.
@@ -237,7 +238,7 @@ it is ready.
\end{figure}
If you used the flatbread option with less water, look at the size increase
of your dough. The dough should have increased at least 50 percent in size.
of your dough. The dough should have increased at least \qty{50}{\percent} in size.
Also look out for bubbles on the sides of your container.
When using the pancake recipe, look out for bubbles on the surface of your dough.
In both cases use your nose to check the scent of your dough. Depending
@@ -275,18 +276,18 @@ If you are feeling lazy or don't have time, you could also use older sourdough s
to make the dough directly without any prior starter feedings. Your sourdough starter
is going to regrow inside your dough. The
final bread might be a bit more on the sour side as the balance of yeast to
bacteria could be off. In the table I~recommended using around 5 to 20 percent
bacteria could be off. In the table I~recommended using around \qtyrange{5}{20}{\percent}
of sourdough starter based on the flour to make the dough. If you were to follow
this approach, just use around 1 percent and make the dough directly.
The dough is probably going to be ready 24 hours later, depending on the temperature.
this approach, just use around \qty{1}{\percent} and make the dough directly.
The dough is probably going to be ready 24~hours later, depending on the temperature.
If you want to make sweet pancakes, add some sugar and optional eggs to your dough
now. A good quantity of eggs is around 1 egg per 100 grams of flour.
now. A good quantity of eggs is around 1 egg per \qty{100}{\gram} of flour.
Stir your dough a little bit and it will be ready to be used. You'll
have delicious sweet savory pancakes, the perfect combination. By
adding the sugar now, you make sure that the microbes don't have
enough time to fully ferment it. If you had added the sugar
earlier, no sweet flavor would be left 12 hours later.
earlier, no sweet flavor would be left 12~hours later.
To bake your dough heat your stove to medium temperature. Add a little bit of
oil to the pan. This helps with heat distribution and ensures even cooking.
@@ -295,8 +296,9 @@ was sitting in the fridge, bake it directly. There is no need to wait for your
dough to come to room temperature. If you have a lid,
place it on your pan. The lid helps to cook your dough from the top.
The evaporating water will circulate and heat up the dough's surface. When
making a flatbread, make the dough around 1 cm thick. When using the pancake
option, opt for around 0.1--0.5 cm depending on what you like.
making a flatbread, make the dough around \qty{1}{\cm} thick. When using the
pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
like.
\begin{figure}[htb!]
\begin{center}
@@ -308,7 +310,7 @@ option, opt for around 0.1--0.5 cm depending on what you like.
\end{center}
\end{figure}
After 2--4 minutes flip over the pancake or flatbread. Bake it for the same
After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
time from the other side. Depending on what you like, you can wait a little
longer to allow the bread to become a bit charred. The longer you
bake your bread, the more of the acidity is going to evaporate. If your