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* add tikzcache

* ignore files

* add latexmkrc file

* Move figures to new files

* rename images

* Fix build commands

* Release as epub3 and mobi

* Add cover-image support

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* Externalize all tables

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* fix linux xargs rm
This commit is contained in:
Hendrik Kleinwaechter
2023-03-02 20:33:25 +01:00
committed by GitHub
parent 2691ecfa22
commit 6e97f9bbd0
54 changed files with 766 additions and 536 deletions
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61
book/flour-types/flour-types.tex
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@@ -12,21 +12,11 @@ activated. The whitest flour you can get is mostly just the starch part of the s
Depending on which layers are still present, names are used to describe the
type of flour.
\begin{table}[htb!]
\centering
\resizebox{\textwidth}{!}{%
\begin{tabular}{|l|l|r|r|r|}
\hline
\textbf{Type USA} & \textbf{Type UK} & \multicolumn{1}{l|}{\textbf{Type Germany}} & \multicolumn{1}{l|}{\textbf{Type France}} & \multicolumn{1}{l|}{\textbf{Type Italy}} \\ \hline
Cake & Soft flour & T405 & T45 & 00 \\ \hline
All purpose & Plain flour & T550 & T55 & 0 \\ \hline
& & T812 & T80 & 1 \\ \hline
& & T1050 & T110 & 2 \\ \hline
Whole & Whole & Vollkorn & T150 & Integrale \\ \hline
\end{tabular}%
}
\caption{\label{tab:flour-types-comparison}A comparison of the different wheat flour types}
\end{table}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-flour-types.pdf}
\label{tab:flour-types-comparison}
\caption{A comparison of the different wheat flour types}
\end{figure}
In Germany the ash content is used to describe the flours. The lab will burn
100 grams of flour in the oven. Then afterwards the remaining ash is extracted
@@ -57,25 +47,10 @@ structure. For no/low gluten flour your main focus is managing acidity. You do n
want the final bread to be too sour. You do not have to worry about the gluten
degradation, removing a huge headache from the equation.
\begin{table}[]
\centering
\resizebox{\textwidth}{!}{%
\begin{tabular}{|l|l|l|l|l|}
\hline
\textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \hline
\textbf{Wheat} & Yes & Yes & Yes & Yes \\ \hline
\textbf{\textgreater 70\% Wheat} & Yes & Yes & Yes & Yes \\ \hline
\textbf{Spelt} & Yes & Yes & Yes & Yes \\ \hline
\textbf{Rye} & Yes & No & No & No \\ \hline
\textbf{Emmer} & Yes & No & No & No \\ \hline
\textbf{Einkorn} & Yes & No & No & No \\ \hline
\textbf{Rice} & Yes & No & No & No \\ \hline
\textbf{Corn} & Yes & No & No & No \\ \hline
\end{tabular}%
}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-grains-bread-making-process.pdf}
\caption{An overview of different grain types and the steps involved in the respective bread making process}
\end{table}
\end{figure}
As gluten has a special role, the rest of this chapter is dedicated to having a
closer look at different gluten flours and how to distinguish them. Spelt
@@ -123,21 +98,11 @@ product out of a high W flour you will need to have a long fermentation period.
The long fermentation period also means that your microbes will enrich
your dough with more flavor.
\begin{table}[]
\centering
\resizebox{\textwidth}{!}{%
\begin{tabular}{|l|r|l|r|}
\hline
\textbf{W-Value} & \multicolumn{1}{l|}{\textbf{Hydration in \%}} & \textbf{Uses} & \multicolumn{1}{l|}{\textbf{Fermentation times}} \\ \hline
0-150 & 50 & Cookies & Very short \\ \hline
150-250 & 50-60 & Cakes, Bread, Pizza & Short-Medium \\ \hline
250-350 & 60-70 & Bread, Pizza & Long \\ \hline
350+ & 70-90 & Bread, Pizza & Very long \\ \hline
\end{tabular}%
}
\caption{\label{tab:w-value}An overview of different levels of W values and the respective hydrations and fermentation times}
\end{table}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-overview-w-values.pdf}
\caption{An overview of different levels of W values and the respective hydrations and fermentation times}
\label{tab:w-value}
\end{figure}
Generally, when aiming to
bake free standing sourdough bread aim for a higher protein content. If the