mirror of
https://github.com/hendricius/the-sourdough-framework
synced 2025-11-08 12:11:11 -06:00
Nicer tables episode II (#111)
* Make headrow in tables bold
* Simplify tables markup
- Markup is definitely simpler.
- Will not be built separately in a pdf anymore.
- Fixed some typo as well
- Relatively coherent look
- Can be better, some sizes are relatively arbitrary
* Remove horizontal separation inside tables
Not very nice if you ask me..
* Fix some tables for the ebook
The alignement trick to have nicely alignment on = sign or on unit (g)
used broke the html. Reverting to a less optimal version on pdf while
not breaking the html.
* Simplify table for html output
* Revert "Simplify table for html output"
This reverts commit f85d65adb7.
* Revert pancake table
This way it builds ebook correctly.
This commit is contained in:
cedounet
GitHub
@@ -21,7 +21,7 @@ extensible and can be stretched.
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\begin{table}[htp!]
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\begin{center}
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\includegraphics{tables/table-baking-process-stages.pdf}
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\input{tables/table-baking-process-stages.tex}
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\caption{The different stages that your dough undergoes during the baking process.}
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\end{center}
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\end{table}
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@@ -267,12 +267,13 @@ crust color. In my case this is another 15-25 minutes typically.
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\section{Conclusions}
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\begin{figure}[!htb]
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\begin{table}[!htb]
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\begin{center}
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\includegraphics{tables/table-oven-baking-overview.pdf}
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\caption{An overview of different oven types and their different baking methods}
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\input{tables/table-oven-baking-overview.tex}
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\caption{An overview of different oven types and their different
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baking methods.}
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\end{center}
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\end{figure}
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\end{table}
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Depending on your home oven, a different method
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of steaming may be used. Generally most ovens
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@@ -13,6 +13,10 @@
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\usepackage{tocloft}
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\usepackage{tex4ebook}
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\usepackage{chemformula}
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\usepackage{booktabs}
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\usepackage{makecell}
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\renewcommand\theadfont{\bfseries}
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% Fonts for accessibility
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%\usepackage{helvet}
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@@ -7,13 +7,13 @@ the most accessible, least effort type of bread you can make.
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If you are a busy person and/or don't have an oven, this might
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be exactly the type of bread you should consider.
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\begin{figure}[!htb]
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\begin{table}[!htb]
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\begin{center}
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\includegraphics{tables/table-overview-bread-types.pdf}
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\input{tables/table-overview-bread-types.tex}
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\caption{An overview of different bread types and their respective complexity}
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\end{center}
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\label{tab:bread-types-comparison}
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\end{figure}
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\end{table}
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\section{Flatbread}
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@@ -172,14 +172,16 @@ I have little time or when I am abroad. You can choose
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between two options: 1) A flatbread similar to a roti or naan bread
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or 2) sourdough pancakes.
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\begin{figure}[!htb]
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\begin{table}[!htb]
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\begin{center}
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\includegraphics{tables/table-flat-bread-pancake-recipe.pdf}
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\caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients
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to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how
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to understand and use the percentages properly.}
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\input{tables/table-flat-bread-pancake-recipe.tex}
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\caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe
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for 1 person. Multiply the ingredients to increase portion size.
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Refer to the Section~\ref{section:bakers-math}
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``\nameref{section:bakers-math}'' to learn how to understand and
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use the percentages properly.}
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\end{center}
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\end{figure}
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\end{table}
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To get started prepare your sourdough starter. If it has not been used for a very
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long time, consider giving it another feed. To do so simply take 1 g of your
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@@ -12,13 +12,14 @@ activated. The whitest flour you can get is mostly just the starch part of the s
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Depending on which layers are still present, names are used to describe the
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type of flour.
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\begin{figure}[!htb]
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\begin{table}[!htb]
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\begin{center}
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\includegraphics{tables/table-flour-types.pdf}
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\input{tables/table-flour-types.tex}
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\label{tab:flour-types-comparison}
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\caption{A comparison of how different types of wheat flour are labelled in different countries}
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\caption{A comparison of how different types of wheat flour are
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labelled in different countries.}
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\end{center}
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\end{figure}
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\end{table}
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In Germany, the ash content is used to describe the flours. The lab will burn
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100 grams of flour in the oven. Then afterwards the remaining ash is extracted
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@@ -49,12 +50,13 @@ described. For no/low gluten flour your main focus is managing acidity. You do n
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want the final bread to be too sour. You do not have to worry about the gluten
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degradation, removing a huge headache from the equation.
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\begin{figure}[!htb]
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\begin{table}[!htb]
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\begin{center}
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\includegraphics{tables/table-grains-bread-making-process.pdf}
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\caption{An overview of different grain types and the steps involved in the respective bread making process}
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\input{tables/table-grains-bread-making-process.tex}
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\caption{An overview of different grain types and the steps involved
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in the respective bread making process}
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\end{center}
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\end{figure}
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\end{table}
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As gluten has a special role, the rest of this chapter is dedicated to having a
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closer look at different gluten flours and how to distinguish them. Spelt
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@@ -102,13 +104,14 @@ product out of a high W flour you will need to have a long fermentation period.
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The long fermentation period also means that your microbes will enrich
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your dough with more flavor.
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\begin{figure}[!htb]
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\begin{table}[!htb]
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\begin{center}
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\includegraphics{tables/table-overview-w-values.pdf}
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\caption{An overview of different levels of W values and the respective hydrations and fermentation times}
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\input{tables/table-overview-w-values.tex}
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\caption{An overview of different levels of W values and the
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respective hydrations and fermentation times}
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\label{tab:w-value}
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\end{center}
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\end{figure}
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\end{table}
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Generally, when aiming to
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bake free standing sourdough bread, aim for a higher protein content. If the
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@@ -28,10 +28,6 @@ export_figures:
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figures: clean_figures
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cd figures && find . -name "fig-*.tex" -exec pdflatex '{}' \;
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.PHONY: tables
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tables:
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cd tables && find . -name "table-*.tex" -exec pdflatex '{}' \;
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.PHONY: clean
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clean: clean_figures
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rm -f book.blg
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@@ -4,7 +4,7 @@ traits.
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\begin{table}[htp!]
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\begin{center}
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\includegraphics{tables/table-starter-types.pdf}
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\input{tables/table-starter-types.tex}
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\caption{A comparison of different sourdough starter types and their
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respective properties. The only difference is the level of water (hydration)
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that is used when feeding the starter.}
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@@ -34,12 +34,12 @@ but there is an easier way. This is where baker's math
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comes in handy. Let's look at the default recipe with baker's
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math and then adjust it for the 1.4 kilogram flour quantity.
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\begin{figure}[!htb]
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\begin{table}[!htb]
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\begin{center}
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\includegraphics{tables/table-bakers-math-example.pdf}
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\input{tables/table-bakers-math-example.tex}
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\caption{An example table demonstrating how to properly calculate using baker's math}
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\end{center}
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\end{figure}
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\end{table}
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Note how each of the ingredients is calculated as a percentage
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based on the flour. The 100 percent is the baseline and represents the absolute
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@@ -50,13 +50,13 @@ Now let's go back to our example and adjust the flour, as we have
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more flour available the next day. As mentioned the next day
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we have 1.4 kilograms at hand (1400 grams).
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\begin{figure}[H]
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\begin{table}[!htb]
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\begin{center}
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\includegraphics{tables/table-recipe-bakers-math.pdf}
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\input{tables/table-recipe-bakers-math.tex}
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\caption{An example recipe that uses 1400 grams as its baseline and
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is then calculated using baker's math}
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\end{center}
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\end{figure}
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\end{table}
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For each ingredient we calculate the percentage
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based on the flour available (1400 grams). So for the water
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@@ -3,14 +3,14 @@ methods of storing your bread. This way
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your bread can be best enjoyed at a later
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time.
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\begin{figure}[!htb]
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\begin{table}[!htb]
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\begin{center}
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\includegraphics{tables/table-storing-bread-overview.pdf}
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\input{tables/table-storing-bread-overview.tex}
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\caption{A table visualizing the advantages and disadvantages
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of different bread storing options.}
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\label{table:bread-storage}
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\end{center}
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\end{figure}
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\end{table}
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\section{Room temperature}
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@@ -1,12 +1,8 @@
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\input{./vars}
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\begin{document}
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\begin{tabular}{lrr}
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\begin{tabular}{@{}lrrr@{}}
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\toprule
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\textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Percent}} & \multicolumn{1}{l}{\textbf{Calculation}} \\ \midrule
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1000g flour & 100\% & 1000g of 1000g = 100\% \\ \midrule
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600g water & 60\% & 600g of 1000g = 60\% \\ \midrule
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100g sourdough starter & 10\% & 100g of 1000g = 10\% \\ \midrule
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20g salt & 2\% & 20g of 1000g = 2\% \\ \bottomrule
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\multicolumn{2}{c}{\thead{Ingredient}} & \thead{Percentage} & \thead{Calculation} \\ \midrule
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flour & 1000g &100\% & 1000g of 1000g = 100\% \\
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water & 600g & 60\% & 600g of 1000g = 60\% \\
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sourdough starter & 100g & 10\% & 100g of 1000g = 10\% \\
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salt & 20g & 2\% & 20g of 1000g = 2\% \\ \bottomrule
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\end{tabular}
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\end{document}
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@@ -1,19 +1,13 @@
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\input{./vars}
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\begin{document}
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\begin{tabular}{lll}
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\begin{tabular}{@{}rlp{0.5\textwidth}@{}}
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\toprule
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\textbf{°C °F} & \textbf{Stage} & \textbf{Description} \\ \midrule
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60 - 140 & Sterilization & \begin{tabular}[c]{@{}l@{}}The temperature is too hot for your\\ microorganisms and they die\end{tabular} \\ \midrule
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75 - 167 & Gel building & \begin{tabular}[c]{@{}l@{}}A gel builds on the surface persisting\\ your dough's structure. It is still\\ extensible and can spring in the\\ oven\end{tabular} \\ \midrule
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100 - 212 & Water evaporation & \begin{tabular}[c]{@{}l@{}}Water begins to evaporate and\\ inflates your dough's alveoli\end{tabular} \\ \midrule
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118 - 244 & Acetic acid evaporation & \begin{tabular}[c]{@{}l@{}}The vinegary tasting acid starts\\ to evaporate. The sourness decreases\end{tabular} \\ \midrule
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122 - 252 & Lactic acid evaporation & \begin{tabular}[c]{@{}l@{}}The dairy tasting lactic acid begins\\ to evaporate. Sourness further decreases\end{tabular} \\ \midrule
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140 - 284 & Maillard reaction & \begin{tabular}[c]{@{}l@{}}The maillard reaction starts to deform\\ starches and proteins. The dough starts\\ browning\end{tabular} \\ \midrule
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170 - 338 & Caramelization &
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\begin{tabular}[c]{@{}l@{}}Remaining sugars begin to caramelise\\ giving your
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bread a distinct flavor\end{tabular}
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\\ \bottomrule
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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.\\
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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.\\
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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.\\
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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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\end{document}
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@@ -1,13 +1,9 @@
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\input{./vars}
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\begin{document}
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\begin{tabular}{rr}
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%TODO: Not great looking
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\begin{tabular}{@{}cc@{}}
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\toprule
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\multicolumn{1}{l}{\textbf{Flour protein content}} & \multicolumn{1}{l}{\textbf{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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\textgreater 15\% & \textgreater 100\%
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\\ \bottomrule
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\thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \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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\end{document}
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@@ -1,19 +1,27 @@
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\input{./vars}
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\begin{document}
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\begin{tabular}{llll}
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\begin{tabular}{@{}>{\bfseries}p{0.12\textwidth}p{0.273\textwidth}p{0.273\textwidth}p{0.273\textwidth}@{}}
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\toprule
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\textbf{} & \textbf{\begin{tabular}[c]{@{}l@{}}Too short\\ fermentation\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Too long\\ fermentation\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Perfect\\ fermentation\end{tabular}} \\ \midrule
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\textbf{\begin{tabular}[c]{@{}l@{}}Crumb\\ texture\end{tabular}} & \begin{tabular}[c]{@{}l@{}}Unbaked gummy areas\\ towards the bottom of\\ the bread\end{tabular} & \begin{tabular}[c]{@{}l@{}}Crumb can be\\ perceived as\\ gummy, as most\\ gluten broken\\ down\end{tabular} & \begin{tabular}[c]{@{}l@{}}Crumb evenly baked.\\ Crumb can be perceived\\ as moist, but not\\ gummy\end{tabular} \\ \midrule
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\textbf{Alveoli} & \begin{tabular}[c]{@{}l@{}}Overly large alveoli\\ in the crumb "craters"\end{tabular} & \begin{tabular}[c]{@{}l@{}}Many tiny alveoli\\ equally distributed\end{tabular} & \begin{tabular}[c]{@{}l@{}}Alveoli evenly\\ distributed, no\\ "craters"\end{tabular} \\ \midrule
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\textbf{Taste} & Pale neutral taste & \begin{tabular}[c]{@{}l@{}}Strong acidic flavor\\ profile. Acidity\\ overweighs when\\ tasting\end{tabular} & \begin{tabular}[c]{@{}l@{}}Balanced flavor profile,\\ not too mild but also\\ not too sour. Depending\\ on starter vinegary\\ or lactic notes\end{tabular} \\ \midrule
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\textbf{Texture} & Overall poor Texture & \begin{tabular}[c]{@{}l@{}}Good consistency,\\ crumb is not as fluffy\\ as it could be\end{tabular} & \begin{tabular}[c]{@{}l@{}}Great combination of \\ textures\end{tabular} \\ \midrule
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\textbf{\begin{tabular}[c]{@{}l@{}}Oven\\ spring\end{tabular}} &
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\begin{tabular}[c]{@{}l@{}}Vertical oven spring,\\ mostly due to water\\
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evaporating and\\ inflating the dough\end{tabular} &
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\begin{tabular}[c]{@{}l@{}}Very flat pancake like \\ structure after
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baking\end{tabular} & \begin{tabular}[c]{@{}l@{}}Great
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vertical oven\\ spring. Dough grows\\ more upwards rather\\ than
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sideways\end{tabular} \\ \bottomrule
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&\multicolumn{3}{c}{\textbf{Fermentation}}\\
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\cmidrule(rl){2-4}
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& \thead{Too short} & \thead{Too long} & \thead{Perfect} \\ \midrule
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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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\\
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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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\\
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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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\\
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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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\\
|
||||
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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\\ \bottomrule
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\end{tabular}
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\end{document}
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@@ -1,14 +1,11 @@
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\input{./vars}
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\begin{document}
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\begin{tabular}{lll}
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%TODO: last line is not great
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-\begin{tabular}{lll}
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\toprule
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& \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule
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\textbf{Flour} & 100g & 100g \\ \midrule
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\textbf{Water} & 100g (100\%) & 300g (300\%) \\ \midrule
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\textbf{Sourdough starter} & 5-20g (5-20\%) & 5-20g (5-20\%) \\ \midrule
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\textbf{Salt} & 2g (2\%) & 2g (2\%) \\ \midrule
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\textbf{When bake?} & Dough increased 50 percent in size & Bubbles
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visible on surface \\ \bottomrule
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& \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule
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||||
\textbf{Flour} & 100g & 100g \\
|
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\textbf{Water} & 100g (100\%) & 300g (300\%) \\
|
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\textbf{Sourdough starter} & 5--20g (5--20\%) & 5--20g (5--20\%) \\
|
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\textbf{Salt} & 2g (2\%) & 2g (2\%) \\
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\textbf{Bake when?} & Dough increased 50 percent in size & Bubbles visible on surface \\ \bottomrule
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\bottomrule
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||||
\end{tabular}
|
||||
\end{document}
|
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|
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@@ -1,15 +1,9 @@
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\input{./vars}
|
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|
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\begin{document}
|
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\begin{tabular}{llrrr}
|
||||
\begin{tabular}{@{}llrrr@{}}
|
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\toprule
|
||||
\textbf{USA} & \textbf{UK} & \multicolumn{1}{l}{\textbf{Germany}} & \multicolumn{1}{l}{\textbf{France}} & \multicolumn{1}{l}{\textbf{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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Whole & Whole & Vollkorn
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& T150 & Integrale
|
||||
\\ \bottomrule
|
||||
\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule
|
||||
Cake & Soft flour & T405 & T45 & 00 \\
|
||||
All purpose & Plain flour & T550 & T55 & 0 \\
|
||||
& & T812 & T80 & 1 \\
|
||||
& & T1050 & T110 & 2 \\
|
||||
Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,17 +1,12 @@
|
||||
\input{./vars}
|
||||
|
||||
\begin{document}
|
||||
\begin{tabular}{lllll}
|
||||
\begin{tabular}{@{}>{\bfseries}lcccc@{}}
|
||||
\toprule
|
||||
\textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule
|
||||
\textbf{Wheat} & Yes & Yes & Yes & Yes \\ \midrule
|
||||
\textbf{\textgreater 70\% Wheat} & Yes & Yes & Yes & Yes \\ \midrule
|
||||
\textbf{Spelt} & Yes & Yes & Yes & Yes \\ \midrule
|
||||
\textbf{Rye} & Yes & No & No & No \\ \midrule
|
||||
\textbf{Emmer} & Yes & No & No & No \\ \midrule
|
||||
\textbf{Einkorn} & Yes & No & No & No \\ \midrule
|
||||
\textbf{Rice} & Yes & No & No & No \\ \midrule
|
||||
\textbf{Corn} & Yes & No & No
|
||||
& No \\ \bottomrule
|
||||
\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule
|
||||
Wheat & Yes & Yes & Yes & Yes \\
|
||||
\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\
|
||||
Spelt & Yes & Yes & Yes & Yes \\
|
||||
Rye & Yes & No & No & No \\
|
||||
Emmer & Yes & No & No & No \\
|
||||
Einkorn & Yes & No & No & No \\
|
||||
Rice & Yes & No & No & No \\
|
||||
Corn & Yes & No & No & No \\ \bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,14 +1,10 @@
|
||||
\input{./vars}
|
||||
|
||||
\begin{document}
|
||||
\begin{tabular}{llll}
|
||||
% TODO: Not great Looking...
|
||||
\begin{tabular}{@{}p{0.25\textwidth}ccc@{}}
|
||||
\toprule
|
||||
\textbf{Oven type} & \textbf{Plain (no tools)} & \textbf{Inverted tray} & \textbf{Dutch oven} \\ \midrule
|
||||
Gas & No & No & Yes \\ \midrule
|
||||
\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan always on)\end{tabular} & No & No & Yes \\ \midrule
|
||||
\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan can be disabled)\end{tabular} & No & Yes & Yes \\ \midrule
|
||||
Steam &
|
||||
Yes & Yes & Yes \\
|
||||
\thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule
|
||||
Gas & No & No & Yes \\
|
||||
Convection (Fan always on) & No & No & Yes \\
|
||||
Convection (Fan can be disabled) & No & Yes & Yes \\
|
||||
Steam & Yes & Yes & Yes \\
|
||||
\bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,14 +1,10 @@
|
||||
\input{./vars}
|
||||
|
||||
\begin{document}
|
||||
\begin{tabular}{llll}
|
||||
% TODO
|
||||
\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}}
|
||||
\toprule
|
||||
& \textbf{Flatbread} & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \midrule
|
||||
\textbf{Cooking method} & Fire, pan, barbecue & Oven & Oven \\ \midrule
|
||||
\textbf{Working time in minutes} & 3 & 5 & 60 \\ \midrule
|
||||
\textbf{Flour types} & All & All & Gluten flours \\ \midrule
|
||||
\textbf{Difficulty} & Very easy & Easy & Difficult \\ \midrule
|
||||
\textbf{Cost} & Low & Medium
|
||||
& High \\ \bottomrule
|
||||
& \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule
|
||||
Cooking method & Fire, pan, barbecue & Oven & Oven \\
|
||||
Working time (min.) & 3 & 5 & 60 \\
|
||||
Flour types & All & All & Gluten flours \\
|
||||
Difficulty & Very easy & Easy & Difficult \\
|
||||
Cost & Low & Medium & High \\ \bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,13 +1,8 @@
|
||||
\input{./vars}
|
||||
|
||||
\begin{document}
|
||||
\begin{tabular}{lrlr}
|
||||
\begin{tabular}{@{}rcll@{}}
|
||||
\toprule
|
||||
\textbf{W-Value} & \multicolumn{1}{l}{\textbf{Hydration in \%}} & \textbf{Uses} & \multicolumn{1}{l}{\textbf{Fermentation times}} \\ \midrule
|
||||
0-150 & 50 & Cookies & Very short \\ \midrule
|
||||
150-250 & 50-60 & Cakes, Bread, Pizza & Short-Medium \\ \midrule
|
||||
250-350 & 60-70 & Bread, Pizza & Long \\ \midrule
|
||||
350+ & 70-90 & Bread,
|
||||
Pizza & Very long \\ \bottomrule
|
||||
\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule
|
||||
0--150 & 50 & Cookies & Very short\\
|
||||
150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\
|
||||
250--350 & 60--70 & Bread, Pizza & Long \\
|
||||
350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,15 +1,11 @@
|
||||
\input{./vars}
|
||||
|
||||
\begin{document}
|
||||
\begin{tabular}{lr}
|
||||
\begin{tabular}{@{}lr@{}}
|
||||
\toprule
|
||||
\textbf{Step} & \multicolumn{1}{l}{\textbf{pH Value}} \\ \midrule
|
||||
Starter ready & 4.20 \\ \midrule
|
||||
Mixing & 6.00 \\ \midrule
|
||||
Dividing/preshaping & 4.10 \\ \midrule
|
||||
Shaping & 4.05 \\ \midrule
|
||||
Before proofing & 4.03 \\ \midrule
|
||||
After proofing & 3.80 \\ \midrule
|
||||
After baking & 3.90 \\ \bottomrule
|
||||
\textbf{Step} & {\textbf{pH Value}} \\ \midrule
|
||||
Starter ready & 4.20 \\
|
||||
Mixing & 6.00 \\
|
||||
Dividing/preshaping & 4.10 \\
|
||||
Shaping & 4.05 \\
|
||||
Before proofing & 4.03 \\
|
||||
After proofing & 3.80 \\
|
||||
After baking & 3.90 \\ \bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,12 +1,8 @@
|
||||
\input{./vars}
|
||||
|
||||
\begin{document}
|
||||
\begin{tabular}{lrr}
|
||||
\begin{tabular}{@{}lrr@{}}
|
||||
\toprule
|
||||
\textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Baker's math}} & \multicolumn{1}{l}{\textbf{Calculated value}} \\ \midrule
|
||||
Flour & 100\% & 1400*1 = 1400g \\ \midrule
|
||||
Water & 60\% & 1400*0.6 = 840g \\ \midrule
|
||||
Sourdough starter & 10\% & 1400*0.1 = 140g \\ \midrule
|
||||
Salt & 2\% & 1400*0.02 = 28g \\ \bottomrule
|
||||
\thead{Ingredient} & \thead{Baker's math} & \thead{Calculated value} \\ \midrule
|
||||
Flour & 100\% & $1400 \times 1$ = 1400g \\
|
||||
Water & 60\% & $1400 \times 0.6$ = 840g \\
|
||||
Sourdough starter & 10\% & $1400 \times 0.1$ = 140g \\
|
||||
Salt & 2\% & $1400 \times 0.02$ = 28g \\ \bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,13 +1,10 @@
|
||||
\input{./vars}
|
||||
|
||||
\begin{document}
|
||||
\begin{tabular}{lllrl}
|
||||
\begin{tabular}{@{}lclll@{}}
|
||||
\toprule
|
||||
\textbf{Starter type} & \textbf{Hydration in \%} & \textbf{Flour type} & \multicolumn{1}{l}{\textbf{Yeast activity}} & \textbf{Bacterial activity} \\ \midrule
|
||||
Regular & 100 & Strong wheat flour & Balanced & Balanced \\ \midrule
|
||||
Liquid & 500 & Very strong wheat flour & Minimal & High \\ \midrule
|
||||
Stiff & 50-60 & All wheat flour &
|
||||
High & Low \\
|
||||
& & &\multicolumn{2}{c}{\textbf{Activity}}\\
|
||||
\cmidrule(rl){4-5}
|
||||
\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule
|
||||
Regular & 100 & Strong wheat & Balanced & Balanced \\
|
||||
Liquid & 500 & Very strong wheat & Minimal & High \\
|
||||
Stiff & 50--60 & All wheat & High & Low \\
|
||||
\bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,18 +1,12 @@
|
||||
\input{./vars}
|
||||
|
||||
\begin{document}
|
||||
\begin{tabular}{llll}
|
||||
\begin{tabular}{@{}ccr@{}}
|
||||
\toprule
|
||||
\textbf{\begin{tabular}[c]{@{}l@{}}Temperature\\ in °C\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Temperature\\ in °F\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Starter\\ recently fed?\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Amount\\ of starter in\%\end{tabular}} \\ \midrule
|
||||
30 & 86 & Yes & 5 \\ \midrule
|
||||
25 & 77 & Yes & 10 \\ \midrule
|
||||
20 & 68 & Yes & 15 \\ \midrule
|
||||
30 & 86 & No & 2.5 \\ \midrule
|
||||
25 & 77 & No & 5 \\ \midrule
|
||||
20 & 68
|
||||
& No
|
||||
& 10
|
||||
\\
|
||||
\bottomrule
|
||||
&\multicolumn{2}{c}{\textbf{Starter}}\\
|
||||
\cmidrule(rl){2-3}
|
||||
\thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule
|
||||
30 / 86 & Yes & 5 \\
|
||||
25 / 77 & Yes & 10 \\
|
||||
20 / 68 & Yes & 15 \\
|
||||
30 / 86 & No & 2.5\\
|
||||
25 / 77 & No & 5 \\
|
||||
20 / 68 & No & 10 \\ \bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,24 +1,18 @@
|
||||
\input{./vars}
|
||||
|
||||
\begin{document}
|
||||
\begin{tabular}{lll}
|
||||
\begin{tabular}{@{}>{\bfseries}p{0.3\textwidth}p{0.3\textwidth}p{0.3\textwidth}@{}}
|
||||
\toprule
|
||||
\textbf{Method} & \textbf{Advantages} & \textbf{Disadvantages} \\ \midrule
|
||||
\textbf{\begin{tabular}[c]{@{}l@{}}Room\\ temperature\end{tabular}} & \begin{tabular}[c]{@{}l@{}}The easiest option. Best for bread that\\ is eaten within a day. Crust typically\\ stays crisp when humidity not too high.\end{tabular} & Bread dries out very quickly. \\ \midrule
|
||||
\textbf{\begin{tabular}[c]{@{}l@{}}Room\\ temperature\\ in container\end{tabular}} & \begin{tabular}[c]{@{}l@{}}Good for up to a week. Catches mold\\ more quickly.\end{tabular} & \begin{tabular}[c]{@{}l@{}}Bread needs to be toasted\\ for crust to become crisp again.\end{tabular} \\ \midrule
|
||||
\textbf{Fridge} & \begin{tabular}[c]{@{}l@{}}Bread stays good for weeks. Can dry\\ out a little bit when not using air-tight\\ container.\end{tabular} & \begin{tabular}[c]{@{}l@{}}Bread needs to be toasted.\\ Requires fridge and energy.\end{tabular} \\ \midrule
|
||||
\textbf{Freezer}
|
||||
&
|
||||
Bread stays good for years.
|
||||
&
|
||||
\begin{tabular}[c]{@{}l@{}}Requires
|
||||
thawing
|
||||
and
|
||||
then\\
|
||||
toasting.
|
||||
Requires
|
||||
freezer and\\
|
||||
energy.\end{tabular}
|
||||
\\ \bottomrule
|
||||
\thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule
|
||||
Room temperature & The easiest option. Best for bread that is eaten within a day.
|
||||
Crust typically stays crisp when humidity not too high.
|
||||
& Bread dries out very 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.\\
|
||||
|
||||
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.\\
|
||||
|
||||
Freezer & Bread stays good for years.
|
||||
& Requires thawing and then toasting. Requires freezer and energy.\\
|
||||
|
||||
\bottomrule
|
||||
\end{tabular}
|
||||
\end{document}
|
||||
|
||||
@@ -1,2 +0,0 @@
|
||||
\documentclass{standalone}
|
||||
\usepackage{booktabs}
|
||||
@@ -502,12 +502,13 @@ autolysis step might call for 20 percent sourdough starter. Simply reduce this
|
||||
value to 5-10 percent. The other option could be to place the dough in a colder
|
||||
environment and thus reduce the speed at which your microorganisms replicate.
|
||||
|
||||
\begin{figure}[!htb]
|
||||
\begin{table}[!htb]
|
||||
\begin{center}
|
||||
\includegraphics{tables/table-starter-usage-activity.pdf}
|
||||
\caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level}
|
||||
\input{tables/table-starter-usage-activity.tex}
|
||||
\caption{A table visualizing how much sourdough starter to use
|
||||
depending on temperature and the starter's activity level}
|
||||
\end{center}
|
||||
\end{figure}
|
||||
\end{table}
|
||||
|
||||
Based on my experience and my sourdough, my ideal bread always takes around 8
|
||||
to 12 hours during bulk fermentation. Based on my availability throughout
|
||||
@@ -727,12 +728,13 @@ the dough more toward a longer fermentation. The
|
||||
flavor of the resulting bread is better compared to a pale
|
||||
underfermented dough.
|
||||
|
||||
\begin{figure}[!htb]
|
||||
\begin{table}[!htb]
|
||||
\begin{center}
|
||||
\includegraphics{tables/table-fermentation-effects.pdf}
|
||||
\caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.}
|
||||
\input{tables/table-fermentation-effects.tex}
|
||||
\caption{The different stages of sourdough fermentation and the
|
||||
effects on crumb, alveoli, texture, and overall taste.}
|
||||
\end{center}
|
||||
\end{figure}
|
||||
\end{table}
|
||||
|
||||
The worst thing you can do when fermenting sourdough
|
||||
is to rely on a recipe's timing suggestions. In 99 percent
|
||||
@@ -785,12 +787,13 @@ I recommend beginning with a size increase of 25 percent and testing
|
||||
up to 100 percent with subsequent bakes. Then identify a value
|
||||
that you are happy with.
|
||||
|
||||
\begin{figure}[!htb]
|
||||
\begin{table}[!htb]
|
||||
\begin{center}
|
||||
\includegraphics{tables/table-dough-size-increase.pdf}
|
||||
\caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content}
|
||||
\input{tables/table-dough-size-increase.tex}
|
||||
\caption{Reference values for how much size increase to aim for with
|
||||
an aliquot jar depending on the dough's protein content}
|
||||
\end{center}
|
||||
\end{figure}
|
||||
\end{table}
|
||||
|
||||
The beauty of the aliquot is that no matter the surrounding
|
||||
temperature, you will always know when your dough is ready.
|
||||
@@ -864,13 +867,13 @@ you can use them as a reference for your next batch. If the
|
||||
bread didn't turn out the way you like, either shorten
|
||||
the fermentation or extend it a little bit.
|
||||
|
||||
\begin{figure}[!htb]
|
||||
\begin{table}[!htb]
|
||||
\begin{center}
|
||||
\includegraphics{tables/table-ph-values-dough.pdf}
|
||||
\input{tables/table-ph-values-dough.tex}
|
||||
\caption{Example pH values for the different breakpoints of my own sourdough process}
|
||||
\label{table:sample-ph-values}
|
||||
\end{center}
|
||||
\end{figure}
|
||||
\end{table}
|
||||
|
||||
The beauty of this method is its reliability. Once you have found
|
||||
out your good working values, you can reproduce
|
||||
|
||||
Reference in New Issue
Block a user