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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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book/tables/table-bakers-math-example.tex Normal file
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\input{./vars}
\begin{document}
\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{document}

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book/tables/table-baking-process-stages.tex Normal file
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\input{./vars}
\begin{document}
\begin{tabular}{|l|l|l|}
\hline
\textbf{°C °F} & \textbf{Stage} & \textbf{Description} \\ \hline
60 - 140 & Sterilisation & \begin{tabular}[c]{@{}l@{}}The temperature is too hot for your\\ microorganisms and they die\end{tabular} \\ \hline
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} \\ \hline
100 - 212 & Water evaporates & \begin{tabular}[c]{@{}l@{}}Water begins to evaporate and\\ inflates your dough's alveoli\end{tabular} \\ \hline
118 - 244 & Acetic acid evaporates & \begin{tabular}[c]{@{}l@{}}The vinegary tasting acid starts\\ to evaporate. The sourness decreases\end{tabular} \\ \hline
122 - 252 & Lactic acid evaporates & \begin{tabular}[c]{@{}l@{}}The dairy tasting lactic acid begins\\ to evaporate. Sourness further decreases\end{tabular} \\ \hline
140 - 284 & Maillard reaction & \begin{tabular}[c]{@{}l@{}}The maillard reaction starts to deform\\ starches and proteins. The dough starts\\ browning\end{tabular} \\ \hline
170 - 338 & Caramelization & \begin{tabular}[c]{@{}l@{}}Remaining sugars begin to caramelise\\ giving your bread a distinct flavor\end{tabular} \\ \hline
\end{tabular}
\end{document}

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book/tables/table-dough-size-increase.tex Normal file
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\input{./vars}
\begin{document}
\begin{tabular}{|r|r|}
\hline
\multicolumn{1}{|l|}{\textbf{Flour protein content}} & \multicolumn{1}{l|}{\textbf{Relative aliquot size increase}} \\ \hline
8-10\% & 25\% \\ \hline
10-12\% & 50\% \\ \hline
12-15\% & 100\% \\ \hline
\textgreater 15\% & \textgreater 100\% \\ \hline
\end{tabular}
\end{document}

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book/tables/table-fermentation-effects.tex Normal file
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\input{./vars}
\begin{document}
\begin{tabular}{|l|l|l|l|}
\hline
\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}} \\ \hline
\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} \\ \hline
\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} \\ \hline
\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} \\ \hline
\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} \\ \hline
\textbf{\begin{tabular}[c]{@{}l@{}}Oven\\ spring\end{tabular}} & \begin{tabular}[c]{@{}l@{}}Vertical oven spring,\\ mostly due to water\\ evaporating and\\ inflating the dough\end{tabular} & \begin{tabular}[c]{@{}l@{}}Very flat pancake like \\ structure after baking\end{tabular} & \begin{tabular}[c]{@{}l@{}}Great vertical oven\\ spring. Dough grows\\ more upwards rather\\ than sideways\end{tabular} \\ \hline
\end{tabular}
\end{document}

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book/tables/table-flat-bread-pancake-recipe.tex Normal file
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\input{./vars}
\begin{document}
\begin{tabular}{|l|l|l|}
\hline
& \textbf{Flat breads} & \textbf{Pancakes} \\ \hline
\textbf{Flour} & 100g & 100g \\ \hline
\textbf{Water} & 100g (100\%) & 300g (300\%) \\ \hline
\textbf{Sourdough starter} & 5-20g (5-20\%) & 5-20g (5-20\%) \\ \hline
\textbf{Salt} & 2g (2\%) & 2g (2\%) \\ \hline
\textbf{When bake?} & Dough increased 50 percent in size & Bubbles visible on surface \\ \hline
\end{tabular}
\end{document}

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book/tables/table-flour-types.tex Normal file
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\input{./vars}
\begin{document}
\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}
\end{document}

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book/tables/table-grains-bread-making-process.tex Normal file
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\input{./vars}
\begin{document}
\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}
\end{document}

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book/tables/table-oven-baking-overview.tex Normal file
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\input{./vars}
\begin{document}
\begin{tabular}{|l|l|l|l|}
\hline
\textbf{Oven type} & \textbf{Plain (no tools)} & \textbf{Inverted tray} & \textbf{Dutch oven} \\ \hline
Gas & No & No & Yes \\ \hline
\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan always on)\end{tabular} & No & No & Yes \\ \hline
\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan can be disabled)\end{tabular} & No & Yes & Yes \\ \hline
Steam & Yes & Yes & Yes \\ \hline
\end{tabular}
\end{document}

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book/tables/table-overview-bread-types.tex Normal file
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\input{./vars}
\begin{document}
\begin{tabular}{|l|l|l|l|}
\hline
& \textbf{Flat bread} & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \hline
\textbf{Cooking method} & Fire, pan, barbecue & Oven & Oven \\ \hline
\textbf{Working time in minutes} & 3 & 5 & 60 \\ \hline
\textbf{Flour types} & All & All & Gluten flours \\ \hline
\textbf{Difficulty} & Very easy & Easy & Difficult \\ \hline
\textbf{Cost} & Low & Medium & High \\ \hline
\end{tabular}
\end{document}

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book/tables/table-overview-w-values.tex Normal file
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\input{./vars}
\begin{document}
\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}
\end{document}

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book/tables/table-ph-values-dough.tex Normal file
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\input{./vars}
\begin{document}
\begin{tabular}{|l|r|}
\hline
\textbf{Step} & \multicolumn{1}{l|}{\textbf{pH Value}} \\ \hline
Starter ready & 4.20 \\ \hline
Mixing & 6.00 \\ \hline
Dividing/preshaping & 4.10 \\ \hline
Shaping & 4.05 \\ \hline
Before proofing & 4.03 \\ \hline
After proofing & 3.80 \\ \hline
After baking & 3.90 \\ \hline
\end{tabular}
\end{document}

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book/tables/table-recipe-bakers-math.tex Normal file
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\input{./vars}
\begin{document}
\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{document}

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book/tables/table-starter-types.tex Normal file
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\input{./vars}
\begin{document}
\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}
\end{document}

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book/tables/table-starter-usage-activity.tex Normal file
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\input{./vars}
\begin{document}
\begin{tabular}{|l|l|l|l|}
\hline
\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}} \\ \hline
30 & 86 & Yes & 5 \\ \hline
25 & 77 & Yes & 10 \\ \hline
20 & 68 & Yes & 15 \\ \hline
30 & 86 & No & 2.5 \\ \hline
25 & 77 & No & 5 \\ \hline
20 & 68 & No & 10 \\ \hline
\end{tabular}
\end{document}

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book/tables/table-storing-bread-overview.tex Normal file
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\input{./vars}
\begin{document}
\begin{tabular}{|l|l|l|}
\hline
\textbf{Method} & \textbf{Advantages} & \textbf{Disadvantages} \\ \hline
\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. \\ \hline
\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} \\ \hline
\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} \\ \hline
\textbf{Freezer} & Bread stays good for years. & \begin{tabular}[c]{@{}l@{}}Requires thawing and then\\ toasting. Requires freezer and\\ energy.\end{tabular} \\ \hline
\end{tabular}
\end{document}

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\documentclass{standalone}