Add first version of content

README.md

@@ -12,24 +12,6 @@ I will use the money to take time off from my job. Furthermore as I am not a nat
 
 I imagine the following chapters as a start (TBD):
 
-## Chapters
+You can follow the progress in the `book/` folder
 
-### Part 1
+![Chapters](chapters.png)
-1. Motivation
-2. The history of sourdough starters
-3. What is a sourdough starter?
-4. TODO - enzymes in the flour?
-
-### Part 2
-4. Making a starter
-5. When is the starter ready?
-5. Different starter types
-6. Different flour types
-7. TODO
-
-### Part 3
-1. Starter maintenance
-2. Making your first bread
-3. TODO
-
-Thanks for your support.

book/.gitignore

@@ -0,0 +1,6 @@
+book.aux
+book.fdb_latexmk
+book.fls
+book.log
+book.synctex.gz
+book.toc

book/book.tex

@@ -0,0 +1,108 @@
+\documentclass[a4paper, 12pt]{book}
+\usepackage[utf8]{inputenc}
+\usepackage{blindtext}
+
+\usepackage{graphicx}
+\graphicspath{ {./images/} }
+
+
+\title{%
+  The Sourdough Framework\\
+  \large How to master making bread at home\\
+  \small - the bread code community book -}
+
+\author{Hendrik Kleinwächter}
+\date{\today}
+
+\begin{document}
+
+\begin{titlepage}
+\maketitle
+\end{titlepage}
+
+
+\frontmatter
+
+\tableofcontents
+
+\chapter{Foreword}
+
+Still need someone to write a foreword
+
+\chapter{Preface}
+
+If there is the one food from Germany it is probably bread. There are thousands
+of different varieties of bread in Germany. Making bread has been an integral part
+of our culture. Beginning my studies in Göttingen for the first time I was faced
+with buying bread on my own. In Germany that is no easy task
+as the varieties of bread are endless. I started to check the packaging
+of different bread types and noticed how there were surprisingly
+many ingredients in most of the breads found in a common supermarket.
+
+
+\chapter{Acknowledgements}
+
+This book would not have been possible without the help of the community.
+
+
+\mainmatter
+
+\chapter{The history of sourdough}
+
+\chapter{How sourdough works}
+\section{Enzymatic reactions}
+\section{Yeast}
+\section{Lactic acid bacteria}
+\section{Acetic acid bacteria}
+
+\chapter{Making a sourdough starter}
+\section{The process of making a starter}
+\section{How flour is fermented}
+\section{When is the starter ready?}
+\section{Maintenance}
+
+\chapter{Sourdough starter types}
+\section{The regular starter}
+\section{Stiff starter}
+\section{Liquid starter}
+\section{Lievito madre}
+
+\chapter{Flour types}
+\section{Wheat like}
+\section{Non gluten binding}
+\section{Gluten free}
+
+\chapter{Bread types}
+\section{Wheat bread basics}
+\section{Non wheat bread basics}
+\section{The simplest way to make bread}
+
+\chapter{Wheat sourdough}
+\section{The process}
+\section{Readying your starter}
+\section{Ingredients}
+\section{How much water for your flour?}
+\section{Dough strength}
+\section{Controlling fermentation}
+\section{Optional Preshaping}
+\section{Shaping}
+\section{Proofing}
+
+\chapter{Non wheat bread basics}
+\section{Ingredients}
+\section{Managing acidity}
+\section{To shape or not to shape}
+\section{Proofing}
+
+\chapter{Baking}
+\section{The role of steam}
+\section{Home oven setup}
+\section{Dutch ovens}
+
+\chapter{Troubleshooting}
+\section{Baking in the tropics}
+\section{My bread stays flat}
+\section{I want more tang in my bread}
+\section{My bread is too sour}
+
+\end{document}