From 6936757d64f9955d41b22b0b7fcb7f4eacb8497e Mon Sep 17 00:00:00 2001 From: Cedric Date: Tue, 18 Feb 2025 12:13:32 +0000 Subject: [PATCH] Harmonize labels names and use centering A few reformating as well, commit mainly about consistency --- book/basics/how-sourdough-works.tex | 30 ++++++++++++---------- book/history/sourdough-history.tex | 10 +++++--- book/troubleshooting/crumb-structures.tex | 31 ++++++++++++++++------- 3 files changed, 45 insertions(+), 26 deletions(-) diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index 8cf4fc9..736db38 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -9,10 +9,11 @@ learn more about the yeast and bacterial microorganisms involved. \end{quoting} \begin{figure}[!htb] + \centering \includegraphics[width=\textwidth]{infographic-enzymes} \caption[Interaction of amylases and flour]{How amylases and proteases interact with flour.}% - \label{infographic-enzymes} + \label{fig:infographic-enzymes} \end{figure} \section{Enzymatic reactions} @@ -43,7 +44,7 @@ activity so that it can thrive in its new environment. Of course, a ground flour can no longer sprout. But the enzymes that trigger this process are still present. That's why it's important not to mill grains at too high a temperature, as doing so could damage some of -these enzymes\footnote{In a recent +these enzymes\footnote{In a recent study~\cite{milling+commercial+home+mill+comparison} tests have shown that milling flour at home with a small mill had no significant negative impact on the resulting @@ -191,17 +192,19 @@ only after penetrating this barrier would the water slowly find its way to the center of the grain. The seed needs to sprout first to outcompete other nearby seeds, requiring water to enter quickly. Yet the seed must also defend itself against animals and potentially hazardous bacteria and fungi, requiring some -barrier to protect the embryo inside. A way for the plant to achieve both goals -would be for most of the enzymes to exist in the outer parts of the hull. As a -result, they are activated first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a +barrier to protect the embryo inside. A way for the plant to achieve both +goals would be for most of the enzymes to exist in the outer parts of the +hull. As a result, they are activated +first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a little bit of whole flour to your dough, you should be able to significantly -improve the enzymatic activity of your dough. That's why, for plain white flour -doughs, I~usually add 10\textendash20\% whole-wheat flour. +improve the enzymatic activity of your dough. That's why, for plain white +flour doughs, I~usually add \qtyrange{10}{20}{\percent} whole-wheat flour. \begin{figure} + \centering \includegraphics[width=\textwidth]{whole-wheat-crumb} \caption{A whole-wheat sourdough bread.}% - \label{whole-wheat-crumb} + \label{fig:whole-wheat-crumb} \end{figure} By understanding the two key enzymes \emph{amylase} and \emph{protease}, you @@ -220,14 +223,14 @@ variety of species---so far, about \num{1500} have been identified. Unlike other members of the fungi kingdom such as mold, yeasts do not ordinarily create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For one interesting exception, skip ahead to the end of this section on - page~\pageref{aggressive-yeast}.} + page~\pageref{sec:aggressive-yeast}.} \begin{figure}[!htb] -\centering + \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} + \label{fig:saccharomyces-cerevisiae-microscope} \end{figure} Yeasts are saprotrophic fungi. This means that they do not produce their own @@ -322,7 +325,7 @@ inoculated with some of the 150 different wild yeast strains isolated from the leaves. They found that when the wound was inoculated with yeast, the grape sustained no significant damage~\cite{yeasts+biocontrol+agent}. -\phantomsection~\label{aggressive-yeast}% +\phantomsection~\label{sec:aggressive-yeast}% Intriguingly, there was also an experiment performed that showed how brewer's yeast could function as an aggressive pathogen to grapevines. Initially, the yeast lived in symbiosis with the plants, but after the vines sustained heavy @@ -341,10 +344,11 @@ can significantly increase the shelf life of sourdough breads~\cite{shelflife+acidity}. \begin{figure} + \centering \includegraphics[width=1.0\textwidth]{bacteria-microscope} \caption[Bacteria under the microscope]{Fructilactobacillus sanfranciscensis under the microscope.}% - \label{lactobacillus-franciscensis-microscope} + \label{fig:lactobacillus-franciscensis-microscope} \end{figure} There are two predominant types of acid produced in sourdough bread: lactic and diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 22f2ab6..7c3d60d 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] -\centering + \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, @@ -69,7 +69,7 @@ Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough bread can be considered a very recent invention. \begin{figure}[!htb] -\centering + \centering \input{figures/fig-sourdough-history-timeline.tex} \caption[Sourdough history timeline]{Timeline of significant discoveries and events leading to modern sourdough bread.}% @@ -81,10 +81,11 @@ bread are, however, unknown. One of the most ancient preserved sourdough breads has been excavated in Switzerland~\cite{switzerland+bread}. \begin{figure}[ht] + \centering \includegraphics[width=\textwidth]{einkorn-crumb} \caption[Ancient Einkorn flatbread]{An ancient Einkorn flatbread. Note the dense crumb structure.}% - \label{einkorn-crumb} + \label{fig:einkorn-crumb} \end{figure} Another popular story is that a lady in Egypt was making @@ -193,9 +194,10 @@ mill marked a significant advancement in industrial technology for bread making~\cite{evans+mill}. \begin{figure}[ht] + \centering \includegraphics[width=\textwidth]{sourdough-stove} \caption{A bread made over the stove without an oven.}% - \label{sourdough-stove} + \label{fig:sourdough-stove} \end{figure} The biggest advancement of industrial breadmaking happened in \num{1857}. diff --git a/book/troubleshooting/crumb-structures.tex b/book/troubleshooting/crumb-structures.tex index dfb0d6f..041e173 100644 --- a/book/troubleshooting/crumb-structures.tex +++ b/book/troubleshooting/crumb-structures.tex @@ -1,5 +1,5 @@ \section{Debugging your crumb structure}% -\label{section:debugging-crumb-structure} +\label{sec:debugging-crumb-structure} The crumb structure of your bread provides insights into how well your fermentation process has gone. You can also spot common flaws @@ -7,6 +7,7 @@ arising from improper technique. This chapter will provide you with information that you can use to debug your baking process. \begin{figure} + \centering \includegraphics[width=\textwidth]{crumb-structures-book} \caption[Debugging your crumb structure]{A schematic visualization of different crumb structures and their respective causes. The final bread's @@ -18,6 +19,7 @@ that you can use to debug your baking process. \subsection{Perfect fermentation} \begin{figure} + \centering \includegraphics[width=\textwidth]{open-crumb} \caption[Perfectly fermented bread]{The bread has a somewhat open crumb with areas featuring a honeycomb structure.}% @@ -49,6 +51,7 @@ A good rule of thumb is to not touch your dough for at least 1--2~hours before s to achieve as open a crumb as possible. \begin{figure} + \centering \includegraphics[width=\textwidth]{honeycomb} \caption[Honeycomb crumb structure]{A whole-wheat sourdough with an almost exclusive honeycomb crumb structure.}% @@ -75,8 +78,10 @@ of this bread compared to an open crumb. \label{subsec:overfermented-dough} \begin{figure} + \centering \includegraphics[width=\textwidth]{fermented-too-long} - \caption[Overfermented sourdough bread]{A relatively flat dough that has many tiny pockets of air.}% + \caption[Overfermented sourdough bread]{A relatively flat dough that has + many tiny pockets of air.}% \label{fig:fermented-too-long} \end{figure} @@ -154,6 +159,7 @@ room temperature briefly before refrigerating can be beneficial. \subsection{Underfermented} \begin{figure} + \centering \includegraphics[width=\textwidth]{fermented-too-short-underbaked} \caption[Underfermented bread]{A dense dough featuring a gummy, not fully gelatinized area. The picture has been provided by the user @@ -189,11 +195,12 @@ of air in your crumb. But in reality you fermented for too short a period of time. \begin{figure} + \centering \includegraphics[width=\textwidth]{fools-crumb} \caption[Fool's crumb large alveoli]{A typical example of a fool's crumb featuring an ear and several overly large alveoli. The picture has been provided by Rochelle from our community Discord server.}% - \label{fools-crumb} + \label{fig:fools-crumb} \end{figure} In a properly fermented dough, the alveoli help with the heat transfer throughout the dough. @@ -224,9 +231,10 @@ and less bacterial activity. \subsection{Not enough dough strength} \begin{figure} + \centering \includegraphics[width=\textwidth]{flat-bread} \caption{A very flat bread without enough dough strength.}% - \label{flat-bread} + \label{fig:flat-bread} \end{figure} When a dough flattens out quite a lot during the baking process, the chances are @@ -249,9 +257,10 @@ The last option to fix a dough with too little dough strength is to shape your d \subsection{Baked too hot} \begin{figure} + \centering \includegraphics[width=\textwidth]{baked-too-hot-v2} \caption{A bread with very large alveoli close to the crust.}% - \label{baked-too-hot} + \label{fig:baked-too-hot} \end{figure} This is a common mistake that has happened to me a lot. When you bake your dough @@ -280,10 +289,11 @@ turn the fan off, consider using a Dutch oven. \subsection{Baked with too little steam} \begin{figure}[h] + \centering \includegraphics[width=\textwidth]{no-steam} \caption[Bread baked with too little steam]{One of my earlier breads that I~baked at a friend's place where I~couldn't steam the dough properly.}% - \label{no-steam} + \label{fig:no-steam} \end{figure} Similar to baking too hot, when baking without enough steam, your dough's crust @@ -304,11 +314,12 @@ tray on top of my dough, paired with a bowl full of boiling water towards the bo of the oven. \begin{figure}[ht] + \centering \includegraphics[width=\textwidth]{apple-experiment-temperatures} \caption[Measuring ambient and surface temperature]{An apple with 2 probes to measure ambient and surface temperatures of several steaming techniques in a Dutch oven.}% - \label{apple-experiment-temperatures} + \label{fig:apple-experiment-temperatures} \end{figure} Now there can also be too much steam. For this I~tested using a Dutch oven paired with large ice @@ -325,19 +336,21 @@ the surface of the apple a lot quicker. When replicating this with a bread dough I~would achieve less oven spring. \begin{figure}[ht] + \centering \input{plots/fig-temperature-surface.tex} \caption[Surface temperature versus steaming technique]{A chart showing how the temperature of the apple's surface changes with different steaming techniques.}% - \label{apple-experiment-surface-temperatures} + \label{fig:apple-experiment-surface-temperatures} \end{figure} \begin{figure}[ht] + \centering \input{plots/fig-temperature-ambient.tex} \caption[Dutch Oven temperature versus steaming technique]{This figure shows how the ambient temperatures inside of the Dutch oven change depending on the steaming technique that is used.}% - \label{apple-experiment-ambient-temperatures} + \label{fig:apple-experiment-ambient-temperatures} \end{figure} Generally though, achieving too much steam is relatively challenging. I~could only