diff --git a/book/baking/baking.tex b/book/baking/baking.tex index 9f6b2af..8aabac8 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -18,12 +18,11 @@ rise, this is called oven spring. Your bread starts to build a crust of gel-like consistency, the crust is still extensible and can be stretched. \begin{table}[htp!] - \begin{center} + \centering \input{tables/table-baking-process-stages.tex} \caption[Stages of dough during baking]{The different stages that your dough undergoes during the baking process.}% \label{tab:baking-stages} - \end{center} \end{table} At around \qty{60}{\degreeCelsius} (\qty{140}{\degF}) the microbes in your dough start to die. @@ -171,12 +170,11 @@ way. \section{Building up steam} \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-baking-process.tex} \caption[Different steaming methods]{A schematic visualization of the baking process using different sources of steam in a home oven.}% \label{fig:baking-process} -\end{center} \end{flowchart} \begin{figure}[!htb] @@ -206,7 +204,7 @@ way. \end{figure} \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-dutch-oven-process.tex} \caption[Baking process with a dutch oven]{A visualization of the baking process using a dutch oven (DO). The dough is steamed for the first half @@ -215,7 +213,6 @@ way. personal preference. Some bakers prefer a lighter crust and others a darker.}% \label{fig:dutch-oven-process} -\end{center} \end{flowchart} Dutch ovens are an ideal way to bake with a lot of @@ -277,12 +274,11 @@ created from the dough and water source stays around your dough. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-inverted-tray-method.tex} \caption[Inverted tray baking process]{A schematic visualization the inverted tray baking method that works great for home ovens.}% \label{fig:inverted-tray-process} -\end{center} \end{flowchart} @@ -335,11 +331,10 @@ crust color. In my case this is another 15--25~minutes typically. \section{Conclusions} \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-oven-baking-overview.tex} \caption[Different oven types]{An overview of different oven types and their different baking methods.} - \end{center} \end{table} Depending on your home oven, a different method diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index 2079ad7..ed42f31 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -223,12 +223,11 @@ exception, skip ahead to the end of this section on page~\pageref{aggressive-yeast}.} \begin{figure}[!htb] -\begin{center} +\centering \includegraphics[width=0.8\textwidth]{saccharomyces-cerevisiae-microscope} \caption[Brewer's yeast]{Saccharomyces cerevisiae: Brewer's yeast under the microscope.}% \label{saccharomyces-cerevisiae-microscope} -\end{center} \end{figure} Yeasts are saprotrophic fungi. This means that they do not produce their own diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index f2517df..dcde93d 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -19,12 +19,11 @@ accessible, least effort type of bread you can make. If you are a busy person and/or don’t have an oven, this might be exactly the type of bread you should consider. \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-overview-bread-types.tex} \caption[Different bread types]{An overview of different bread types and their respective complexity.}% \label{tab:bread-types-comparison} - \end{center} \end{table} \section{Flatbread}% @@ -57,7 +56,7 @@ pancake-like consistency, as you can see in Table~\ref{tab:flat-bread-ingredients} \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-flat-bread-pancake-recipe.tex} \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person. Multiply the ingredients to increase portion size. Refer to the @@ -65,7 +64,6 @@ Table~\ref{tab:flat-bread-ingredients} ``\nameref{section:bakers-math}'' to learn how to understand and use the percentages properly.}% \label{tab:flat-bread-ingredients} - \end{center} \end{table} For a full recipe including the process of making such a flatbread, refer to @@ -80,13 +78,12 @@ few steps, you can stop buying bread forever. This works with any flour, including gluten-free options. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-process-flat-bread.tex} \caption[The process to make a sourdough flatbread]{The process of making a flatbread is very simple, requiring very little effort. This type of bread is especially handy for busy bakers.}% \label{fig:flat-bread-process} -\end{center} \end{flowchart} This is my go-to recipe that I~use to make bread whenever @@ -106,13 +103,12 @@ warmer it is, the sooner it will be ready, consider using warm water if it is very cold where you live. \begin{figure}[htb!] -\begin{center} +\centering \includegraphics[width=1.0\textwidth]{flat-bread-wheat} \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The dough is drier 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 \qty{11}{\gram} of sourdough ready in the evening. You will have @@ -135,12 +131,11 @@ when getting started. You can observe the dough more easily and see when it is ready. \begin{figure}[htb] -\begin{center} +\centering \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread} \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera} made using teff flour. The image has been provided by Charliefleurene via Wikipedia.} -\end{center} \end{figure} If you used the flatbread option with less water, look at the size increase @@ -170,12 +165,11 @@ going to taste relatively sour. I~do this frequently to better evaluate the state of my doughs. \begin{figure}[!htb] -\begin{center} +\centering \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg} \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour. The pockets come from evaporated water and \ch{CO2} created by the microbes. The image has been provided by Łukasz Nowak via Wikipedia.} -\end{center} \end{figure} If you are feeling lazy or don't have time, you could also use older sourdough starter @@ -208,13 +202,12 @@ pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you like. \begin{figure}[htb] -\begin{center} +\centering \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg} \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour. Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as a wheat based dough. To make the dough fluffier use more water or consider adding more wheat to the mix of your dough.} -\end{center} \end{figure} After 2--4~minutes flip over the pancake or flatbread. Bake it for the same @@ -377,12 +370,11 @@ baking vessels in your oven. To make a freestanding loaf more steps and tools are required. \begin{figure}[!htb] -\begin{center} +\centering \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg} \caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note the incision known as an \emph{ear} and the oven spring clearly distinguish this type of bread from flatbread and loaf pan bread.} -\end{center} \end{figure} When using wheat, make sure to mix your dough enough to develop a gluten network. diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index c769a7e..0bb8f5f 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -17,12 +17,11 @@ Depending on which layers are still present, different names are used to describ type of flour. \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-flour-types.tex} \caption[Labelling of wheat flour]{A comparison of how different types of wheat flour are labelled in different countries.}% \label{tab:flour-types-comparison} - \end{center} \end{table} In Germany, the ash content is used to describe the flours. The lab will burn @@ -60,11 +59,10 @@ want the final bread to be too sour. Conversely you do not have to worry about the gluten degradation, removing a huge headache from the equation. \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-grains-bread-making-process.tex} \caption[Different types of grain]{An overview of different grain types and the steps involved in the respective bread making process.} - \end{center} \end{table} Because gluten has a special role, the rest of this chapter is dedicated to having a @@ -115,13 +113,12 @@ The long fermentation period also means that your microbes will enrich your dough with more flavor. \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-overview-w-values.tex} \caption[Fermentation time versus W-value]{An overview of different levels of W-values and the respective hydrations and fermentation times.}% \label{tab:w-value} - \end{center} \end{table} Generally, when aiming to diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 091ae6e..3568e2d 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -26,7 +26,7 @@ waters, another single-celled life form, \emph{archaea}, also thrived. These organisms inhabit extreme environments, from boiling vents to icy waters. \begin{figure}[!htb] -\begin{center} +\centering \input{figures/fig-life-planet-sourdough-timeline.tex} \caption[Sourdough microbiology timeline]{Timeline of significant events starting from the first day of Earth's existence, @@ -34,7 +34,6 @@ organisms inhabit extreme environments, from boiling vents to icy waters. marked at midnight. This visualization shows the pivotal steps of life and sourdough on earth.}% \label{fig:planet-timeline} -\end{center} \end{figure} Whoever comes first, bacteria or archaea, remains debated. For three @@ -70,12 +69,11 @@ Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough bread can be considered a very recent invention. \begin{figure}[!htb] -\begin{center} +\centering \input{figures/fig-sourdough-history-timeline.tex} \caption[Sourdough history timeline]{Timeline of significant discoveries and events leading to modern sourdough bread.}% \label{fig:sourdough-timeline} -\end{center} \end{figure} The exact origins of fermented diff --git a/book/non-wheat-sourdough/non-wheat-sourdough.tex b/book/non-wheat-sourdough/non-wheat-sourdough.tex index aa7650f..3fcbcab 100644 --- a/book/non-wheat-sourdough/non-wheat-sourdough.tex +++ b/book/non-wheat-sourdough/non-wheat-sourdough.tex @@ -17,14 +17,13 @@ a denser crumb compared to wheat, as you can see in Picture~\ref{fig:rye-crumb}. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-non-wheat-process.tex} \caption[Process for non-wheat sourdough bread]{A visualization of the process to make non-wheat sourdough bread. The process is much simpler than making wheat sourdough bread. There is no gluten development. The ingredients are simply mixed together.}% \label{flc:non-wheat-sourdough} -\end{center} \end{flowchart} For non-wheat flours---including rye, emmer, and einkorn---no gluten diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 1c0b43a..a12a105 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -27,14 +27,13 @@ starter has half as much water as flour, as summarized in Table~\ref{tab:starter-types-comparison}. \begin{table}[htp!] - \begin{center} + \centering \input{tables/table-starter-types.tex} \caption[Different types of sourdough]{A comparison of different sourdough starter types and their respective properties. The only difference is the amount of water (hydration) that is used when feeding the starter.}% \label{tab:starter-types-comparison} - \end{center} \end{table} You can change your starter type by just adjusting the feeding ratio of how @@ -123,19 +122,18 @@ starter's flavor by changing the type to a liquid starter. \label{section:liquid-starter} \begin{figure}[!htb] -\begin{center} +\centering \includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg} \caption[Liquid starter]{A liquid sourdough starter features a high level of water. The high water amount boosts lactic acid producing bacteria. After a while the liquid and flour start to separate. Bubbles on the side of the flour indicate that the starter is ready to be used.}% \label{fig:liquid-sourdough-starter} -\end{center} \end{figure} \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-liquid-starter-conversion.tex} \caption[Converting to a liquid starter]{The process to convert your regular or stiff starter into a liquid starter. The whole process takes around @@ -149,7 +147,6 @@ starter's flavor by changing the type to a liquid starter. starter your created stiff starter will feature both dairy and vinegary notes.}% \label{flc:liquid-starter-conversion} -\end{center} \end{flowchart} The liquid starter is made at a hydration of around \qty{500}{\percent}. This means @@ -242,7 +239,7 @@ for a visual example of the starter's required hydration level. \end{figure} \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-stiff-starter-conversion.tex} \caption[Converting to a stiff starter]{The process to convert your regular starter into a stiff starter. The whole process takes around 3 days. The @@ -252,7 +249,6 @@ for a visual example of the starter's required hydration level. \qty{50}{\percent} hydration level for the starter. If the dough is too stiff consider increasing this to \qty{60}{\percent}.}% \label{fig:stiff-starter-conversion} -\end{center} \end{flowchart} In the stiffer environment the yeast thrives more. This means you will have diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index b67e1de..4a0191c 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -38,11 +38,10 @@ comes in handy. Let's look at the default recipe with baker's math and then adjust it for the \qty{1.4}{\kg} flour quantity. \begin{table}[!htb] -\begin{center} +\centering \input{tables/table-bakers-math-example.tex} \caption[Baker's math example]{An example table demonstrating how to properly calculate using baker's math} -\end{center} \end{table} Note how each of the ingredients is calculated as a percentage @@ -55,12 +54,11 @@ more flour available the next day. As mentioned the next day we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}). \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-recipe-bakers-math.tex} \caption[Another baker's math example]{An example recipe that uses \qty{1400}{\gram} as its baseline and is then calculated using baker's math.} - \end{center} \end{table} For each ingredient we calculate the percentage @@ -133,12 +131,11 @@ I~like to use a glass and place another inverted one on top. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-starter-process.tex} \caption[The full sourdough starter process]{The process of making a sourdough starter from scratch.}% \label{fig:sourdough-starter-process} -\end{center} \end{flowchart} Now an epic battle begins. In one study~\cite{yeasts+biocontrol+agent} @@ -272,14 +269,13 @@ yeast has been isolated like this from century old sourdough starters. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-starter-readiness.tex} \caption[Determining sourdough starter readiness]{A flow chart showing you how to determine if your sourdough starter is ready to be used. For checking readiness look at a size increase and take note of your starter's smell. Both are important indicators to check for readiness.}% \label{fig:sourdough-starter-readiness} -\end{center} \end{flowchart} The key sign to look at is bubbles that you see in your starter @@ -346,7 +342,7 @@ yeast part of your sourdough and balance the fermentation. \section{Maintenance} \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-starter-maintenance.tex} \caption[Sourdough starter maintenance flowchart]{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a @@ -356,7 +352,6 @@ yeast part of your sourdough and balance the fermentation. \qty{100}{\percent} hydration level. Adjust the water content accordingly when you use a stiff starter.}% \label{fig:sourdough-maintenance-process} -\end{center} \end{flowchart} You have made your sourdough starter and your first bread. How do you perform diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 30702aa..7c2569f 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -9,12 +9,11 @@ later time. A summary can be found in Table~\ref{table:bread-storage}, with details and explanation in th rest of this chapter. \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-storing-bread-overview.tex} \caption[Options to store bread]{A table visualizing the advantages and disadvantages of different bread storing options.}% \label{table:bread-storage} - \end{center} \end{table} \section{Room temperature} diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index f1664bd..1aff7cc 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -188,12 +188,11 @@ protecting your sourdough starter from aerobic mold entering through the top. \begin{figure}[!htb] -\begin{center} +\centering \includegraphics[width=0.5\textwidth]{sourdough-starter-hooch} \caption[Hooch] {Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}% \label{fig:hooch} -\end{center} \end{figure} Simply stir your sourdough starter to homogenize the hooch back @@ -321,12 +320,11 @@ When tasting acetic acid, the flavor of your bread is often perceived as quite strong. \begin{figure}[!htb] -\begin{center} +\centering \input{figures/fig-ethanol-oxidation.tex} \caption[Acetic acid creation]{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}% \label{fig:ethanol-oxidation} -\end{center} \end{figure} This is nothing bad. But if you would like to change diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index b9a9886..4482b92 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -45,11 +45,10 @@ that tastes much better than any store-bought bread. \section{The process} \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-wheat-sourdough-process.tex} \caption{The typical process of making a wheat-based sourdough bread.}% \label{fig:wheat-sourdough-process} -\end{center} \end{flowchart} The whole process of making great sourdough bread starts with @@ -99,7 +98,7 @@ doesn't have a good balance of yeast to bacteria, so will your main dough. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-starter-readiness.tex} \caption[Process to prepare your starter before baking]{The process to check your sourdough starter when making wheat-based doughs. In practice @@ -110,7 +109,6 @@ main dough. shown water quantities, i.e., if the chart shows \qty{100}{\gram} of water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}% \label{fig:process-starter-wheat-sourdough} -\end{center} \end{flowchart} Generally, think of the dough you are mixing as a big starter with salt. @@ -520,12 +518,11 @@ value to \qtyrange{5}{10}{\percent}. The other option could be to place the doug environment and thus reduce the speed at which your microorganisms replicate. \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-starter-usage-activity.tex} \caption[Quantity of sourdough]{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level.} - \end{center} \end{table} Based on my experience and my sourdough, my ideal bread always takes around 8 @@ -561,11 +558,10 @@ all the gases during the fermentation process. Without the gluten network, the gases would just diffuse out of your dough. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-kneading-process.tex} \caption{The gluten development process for a wheat-based dough.}% \label{fig:wheat-sourdough-kneading-process} -\end{center} \end{flowchart} It might sound odd, but the most important part of kneading is waiting. By @@ -751,12 +747,11 @@ flavor of the resulting bread is better compared to a pale underfermented dough. \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-fermentation-effects.tex} \caption[Stages of sourdough fermentation]{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.} - \end{center} \end{table} The worst thing you can do when fermenting sourdough @@ -777,7 +772,7 @@ is much larger. The doughs are perfect to be made in a machine. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-bulk-fermentation.tex} \caption[Process to check the bulk fermentation]{During the bulk fermentation, multiple doughs are fermented together in bulk. A @@ -785,7 +780,6 @@ machine. stage of fermentation is completed. This chart shows multiple available options to check on the bulk fermentation progress.}% \label{fig:bulk-fermentation} -\end{center} \end{flowchart} Experienced bakers will tell you to go by the look and feel of @@ -814,12 +808,11 @@ up to \qty{100}{\percent} with subsequent bakes. Then identify a value that you are happy with. \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-dough-size-increase.tex} \caption[Increase of size versus protein content]{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content.} - \end{center} \end{table} The beauty of the aliquot is that no matter the surrounding @@ -896,12 +889,11 @@ bread didn't turn out the way you like, either shorten the fermentation or extend it a little bit. \begin{table}[!htb] - \begin{center} + \centering \input{tables/table-ph-values-dough.tex}% \caption[Dough's pH during bread preparation]{Example pH values for the different breakpoints of my own sourdough process.}% \label{table:sample-ph-values} - \end{center} \end{table} The beauty of this method is its reliability. Once you have found @@ -1120,12 +1112,11 @@ The step is required if you are making multiple loaves in one batch. It is optional if you are making a single loaf. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-dividing-preshaping.tex} \caption[Is dividing your dough required check]{Dividing is only required when you are making multiple loaves in a single dough batch.}% \label{fig:dividing-decision-tree} -\end{center} \end{flowchart} The goal of dividing your dough into smaller pieces is to portion @@ -1235,12 +1226,11 @@ your environment. \section{Shaping} \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-shaping-process.tex} \caption[Sourdough shaping process]{A schematic visualization of the shaping process including checks for an overfermented dough.}% \label{fig:shaping-decision-tree} -\end{center} \end{flowchart} Shaping will give your dough the final shape before baking. After @@ -1460,13 +1450,12 @@ their biochemical processes. More research is needed on the topic of retarding and flavor development. \begin{flowchart}[!htb] -\begin{center} +\centering \input{figures/fig-proofing-process.tex} \caption[Sourdough proofing process]{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose depends on your availability and schedule.}% \label{fig:proofing-process} -\end{center} \end{flowchart} To me, the sole purpose of cold-proofing is its ability to allow you