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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

* use older epub

* Externalize all tables

* change gh actions command

* 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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57
book/sourdough-starter/sourdough-starter-types.tex
View File

@@ -3,17 +3,11 @@ at different sourdough starter types and their respective
traits.
\begin{table}[htp!]
\centering
\resizebox{\textwidth}{!}{%
\begin{tabular}{|l|l|l|r|l|}
\hline
\textbf{Starter type} & \textbf{Hydration in \%} & \textbf{Flour type} & \multicolumn{1}{l|}{\textbf{Yeast activity}} & \textbf{Bacterial activity} \\ \hline
Regular & 100 & Strong wheat flour & Balanced & Balanced \\ \hline
Liquid & 500 & Very strong wheat flour & Minimal & High \\ \hline
Stiff & 50-60 & All wheat flour & High & Low \\ \hline
\end{tabular}%
}
\caption{\label{tab:starter-types-comparison}A comparison of different sourdough starter types}
\includegraphics[width=\textwidth]{tables/table-starter-types.pdf}
\caption{A comparison of different sourdough starter types and their
respective properties. The only difference is the level of water (hydration)
that is used when feeding the starter.}
\label{tab:starter-types-comparison}
\end{table}
Depending on the flour you have at hand the type of starter changes. With more
@@ -118,26 +112,9 @@ starter's flavour by changing the type to a liquid starter.
\label{fig:liquid-sourdough-starter}
\end{figure}
\begin{figure}[!htb]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Make a regular or stiff starter};
\node [block, right of=init] (feed_new_ratio) {\footnotesize Mix 1g existing starter, 5g flour and 25g water};
\node [block, right of=feed_new_ratio] (next_day) {\footnotesize Wait 24 hours};
\node [block, below of=init, node distance=4cm] (feed_again) {\footnotesize Feed again using 1:5:25 ratio};
\node [block, right of=next_day, node distance=5cm] (test) {\footnotesize Check starter readiness?};
\node [decision, below of=next_day, node distance=4cm] (ready_signs) {\footnotesize Sour yogurty smell and bubbles visible on flour?};
\node [block, below of=test, node distance=4cm] (last_feed) {\footnotesize Feed one last time};
\node [block, below of=last_feed, node distance=3cm] (bread_dough) {\footnotesize Make bread dough};
\path [line] (init) -- (feed_new_ratio);
\path [line] (feed_new_ratio) -- (next_day);
\path [line] (feed_again) -- node{\footnotesize repeat 3 times} (feed_new_ratio);
\path [line] (next_day) -- node{\footnotesize after 3 days} (test);
\path [line] (next_day) -- (feed_again);
\path [line] (test) -- (ready_signs);
\path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
\path [line] (last_feed) -- node{\footnotesize after 6-12 hours} (bread_dough);
\end{tikzpicture}
\includegraphics{figures/fig-liquid-starter-conversion.pdf}
\caption{The process to convert your regular or stiff starter into a liquid starter. The whole
process takes around 3 days. The longer you maintain your starter at the
suggested hydration level the more adapted your microorganisms become. It is recommended
@@ -210,25 +187,7 @@ around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
60 grams of water.
\begin{figure}[!htb]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Make a regular or liquid starter};
\node [block, right of=init] (feed_new_ratio) {\footnotesize Mix 10g existing starter, 50g flour and 25g water};
\node [block, right of=feed_new_ratio] (next_day) {\footnotesize Wait 24 hours};
\node [block, below of=feed_new_ratio] (feed_again) {\footnotesize Feed again using 1:5:2.5 ratio};
\node [block, right of=next_day, node distance=5cm] (test) {\footnotesize Check starter readiness?};
\node [decision, right of=feed_again, node distance=4cm] (ready_signs) {\footnotesize Size increase and sour smell?};
\node [block, right of=ready_signs, node distance=4cm] (last_feed) {\footnotesize Feed one last time};
\node [block, below of=last_feed, node distance=3cm] (bread_dough) {\footnotesize Make bread dough};
\path [line] (init) -- (feed_new_ratio);
\path [line] (feed_new_ratio) -- (next_day);
\path [line] (feed_again) -- node{\footnotesize repeat 3 times} (feed_new_ratio);
\path [line] (next_day) -- node{\footnotesize after 3 days} (test);
\path [line] (next_day) -- (feed_again);
\path [line] (test) -- (ready_signs);
\path [line] (ready_signs) -- node{\footnotesize no} (feed_again);
\path [line] (ready_signs) -- node{\footnotesize yes} (last_feed);
\path [line] (last_feed) -- node{\footnotesize after 6-12 hours} (bread_dough);
\end{tikzpicture}
\includegraphics{figures/fig-stiff-starter-conversion.pdf}
\caption{The process to convert your regular starter into a stiff starter. The whole
process takes around 3 days. The longer you maintain your starter at the
suggested hydration level the more adapted your microorganisms become. The

107
book/sourdough-starter/sourdough-starter.tex
View File

@@ -34,19 +34,10 @@ but there is an easier way. This is where baker's math
comes in handy. Let's look at the default recipe with baker's
math and then adjust it for the 1.4 kilogram flour quantity.
\begin{table}[H]
\centering
\resizebox{\textwidth}{!}{%
\begin{tabular}{|l|r|r|}
\hline
\textbf{Ingredient} & \multicolumn{1}{l|}{\textbf{Percent}} & \multicolumn{1}{l|}{\textbf{Calculation}} \\ \hline
1000g flour & 100\% & 1000g of 1000g = 100\% \\ \hline
600g water & 60\% & 600g of 1000g = 60\% \\ \hline
100g sourdough starter & 10\% & 100g of 1000g = 10\% \\ \hline
20g salt & 2\% & 20g of 1000g = 2\% \\ \hline
\end{tabular}%
}
\end{table}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{tables/table-bakers-math-example.pdf}
\caption{An example table demonstrating how to properly calclate using baker's math}
\end{figure}
Note how each of the ingredients is calculated as a percentage
based on the flour. The 100 percent is the baseline as the absolute
@@ -57,19 +48,11 @@ Now let's go back to our example and add just the flour, as we have
more flour available the next day. As mentioned the next day
we have 1.4 kilograms at hand (1400 grams).
\begin{table}[H]
\centering
\resizebox{\textwidth}{!}{%
\begin{tabular}{|l|r|r|}
\hline
\textbf{Ingredient} & \multicolumn{1}{l|}{\textbf{Baker's math}} & \multicolumn{1}{l|}{\textbf{Calculated value}} \\ \hline
Flour & 100\% & 1400*1 = 1400g \\ \hline
Water & 60\% & 1400*0.6 = 840g \\ \hline
Sourdough starter & 10\% & 1400*0.1 = 140g \\ \hline
Salt & 2\% & 1400*0.02 = 28g \\ \hline
\end{tabular}%
}
\end{table}
\begin{figure}[H]
\includegraphics[width=\textwidth]{tables/table-recipe-bakers-math.pdf}
\caption{An example recipe that uses 1400 grams as base and is then
calculated using baker's math}
\end{figure}
For each ingredient we calculate the percentage
based on the flour available (1400 grams). So for the water
@@ -133,26 +116,7 @@ use a glass and place another inverted one on top. The container shouldn't
be airtight. You still want some gas exchange to be possible.
\begin{figure}[!htb]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Mix 50g flour + 50g water, stir};
\node [block, right of=init, node distance=3cm] (wait1) {\footnotesize Wait 24 hours};
\path [line] (init) -- (wait1);
\node [block, right of=wait1, node distance=3cm] (feed) {\footnotesize 10g of previous day + 50g water + 50g flour, stir};
\path [line] (wait1) -- (feed);
\node [block, below of=feed] (discard) {\footnotesize Discard the rest};
\path [line] (feed) -- (discard);
\node [decision, right of=feed, node distance=3.5cm] (decide) {\footnotesize Is good?};
\node [decision, above of=decide, node distance=3cm] (timeout) {\footnotesize Less than 10 feeds?};
\node [block, above of=feed, node distance=3cm] (wait2) {\footnotesize Wait 24 hours};
\node [block, right of=timeout, node distance=3cm] (discard2) {\footnotesize Batch failed};
\path [line] (timeout) -- node{no} (discard2);
\path [line] (timeout) -- node{yes} (wait2);
\path [line] (feed) -- (decide);
\node [block, right of=decide, node distance=3cm] (use) {\footnotesize Ready to use};
\path [line] (decide) -- node{no} (timeout);
\path [line] (wait2) -- (feed);
\path [line] (decide) -- node{yes} (use);
\end{tikzpicture}
\includegraphics{figures/fig-starter-process.pdf}
\caption{The process of making a sourdough starter from scratch}
\label{fig:sourdough-starter-process}
\end{figure}
@@ -270,23 +234,7 @@ yeast has been isolated like this from century old sourdough
starters.
\begin{figure}[!htb]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Make a starter};
\node [block, right of=init, node distance=3cm] (feed) {\footnotesize Feed your starter};
\path [line] (init) -- (feed);
\node [block, right of=feed, node distance=3cm] (ready_question) {\footnotesize Perform readiness check};
\path [line] (feed) -- (ready_question);
\node [block, below of=feed, node distance=3cm] (wait_12) {\footnotesize Wait 12 hours};
\path [line] (wait_12) -- (feed);
\node [decision, right of=ready_question, node distance=3.5cm] (is_bubbly) {\footnotesize Bubbly? Size Increase?};
\path [line] (ready_question) -- (is_bubbly);
\path [line] (is_bubbly) -- node{no} (wait_12);
\node [decision, below of=is_bubbly, node distance=4.0cm] (check_smell) {\footnotesize Vinegary, or yogurt smell?};
\path [line] (is_bubbly) -- node{yes} (check_smell);
\node [block, below of=init, node distance=6cm] (make_dough) {\footnotesize Make your dough};
\path [line] (check_smell) -- node{yes} (make_dough);
\path [line] (check_smell) -- node{no} (wait_12);
\end{tikzpicture}
\includegraphics{figures/fig-starter-readiness.pdf}
\caption{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.}
@@ -353,38 +301,7 @@ yeast part of your sourdough and balance the fermentation.
\section{Maintenance}
\begin{figure}[!htb]
\begin{tikzpicture}[node distance = 3cm, auto]
\node [block] (init) {\footnotesize Make your bread dough};
\node [decision, below of=init, node distance=3.5cm] (all_starter_used) {\footnotesize All starter used?};
\path [line] (init) -- (all_starter_used);
\node [block, right of=init, node distance=3cm] (use_dough) {\footnotesize Take 10g of your bread dough};
\node [block, right of=all_starter_used, node distance=3cm] (use_starter) {\footnotesize Take all but not more than 10g of your starter};
\path [line] (all_starter_used) -- node{yes} (use_dough);
\path [line] (all_starter_used) -- node{no} (use_starter);
\node [block, right of=use_dough, node distance=3cm] (feed_starter) {\footnotesize Feed using 1:5:5 ratio};
\path [line] (use_dough) -- (feed_starter);
\path [line] (use_starter) -- (feed_starter);
\node [decision, right of=feed_starter, node distance=3cm] (bake_next_day_check) {\footnotesize Bake next day?};
\path [line] (feed_starter) -- (bake_next_day_check);
\node [block, right of=bake_next_day_check, node distance=3.5cm] (make_bread_dough) {\footnotesize Make bread dough again after 8-12 hours};
\path [line] (bake_next_day_check) -- node{yes} (make_bread_dough);
\node [decision, right of=use_starter, node distance=3cm] (bake_next_week_check) {\footnotesize Baking in next 2 weeks?};
\node [block, right of=bake_next_week_check, node distance=3.5cm] (store_fridge) {\footnotesize Store starter in fridge at 4°C(40°F)};
\path [line] (bake_next_week_check) -- node{yes} (store_fridge);
\node [block, right of=store_fridge, node distance=3cm] (feed_after_fridge) {\footnotesize Feed again using 1:5:5 ration 8-12 hours before making dough};
\path [line] (store_fridge) -- (feed_after_fridge);
\path [line] (bake_next_day_check) -- node{no} (bake_next_week_check);
\node [decision, below of=use_starter, node distance=3cm] (freezer_check) {\footnotesize Have a freezer?};
\path [line] (bake_next_week_check) -- (store_fridge);
\path [line] (bake_next_week_check) -- node{no} (freezer_check);
\node [block, right of=freezer_check, node distance=3cm] (dry_starter) {\footnotesize Dry your starter};
\node [block, below of=dry_starter, node distance=3cm] (freeze_starter) {\footnotesize Freeze your starter};
\path [line] (freezer_check) -- node{no} (dry_starter);
\path [line] (freezer_check) -- node{yes} (freeze_starter);
\node [block, right of=dry_starter, node distance=3.5cm] (reactivate_freezer) {\footnotesize Reactivate starter for 3 days with daily 1:5:5 feedings};
\path [line] (dry_starter) -- (reactivate_freezer);
\path [line] (freeze_starter) -- (reactivate_freezer);
\end{tikzpicture}
\includegraphics{figures/fig-starter-maintenance.pdf}
\caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a
piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an
option that works fest for your own schedule. The chart assumes that you are using a starter at a 100 percent