From 77d3a9c75bda4d9b70d61069382719e3d0621b3b Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Thu, 25 May 2023 12:36:30 +0100 Subject: [PATCH] Improve the look of tables (#99) MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit In order tho make the tables look better in document: 1) Remove the vertical separation 2) Add different width for top/mid/bottom rules 3) Center them in the page Co-authored-by: Cédric Andrieu --- book/baking/baking.tex | 12 ++++++--- book/bread-types/bread-types.tex | 16 +++++++----- book/flour-types/flour-types.tex | 22 ++++++++++------ .../sourdough-starter-types.tex | 12 +++++---- book/sourdough-starter/sourdough-starter.tex | 10 ++++--- book/storing-bread/storing-bread.tex | 10 ++++--- book/tables/table-bakers-math-example.tex | 14 +++++----- book/tables/table-baking-process-stages.tex | 23 +++++++++------- book/tables/table-dough-size-increase.tex | 15 ++++++----- book/tables/table-fermentation-effects.tex | 22 ++++++++++------ .../table-flat-bread-pancake-recipe.tex | 17 ++++++------ book/tables/table-flour-types.tex | 18 +++++++------ .../table-grains-bread-making-process.tex | 23 ++++++++-------- book/tables/table-oven-baking-overview.tex | 16 +++++++----- book/tables/table-overview-bread-types.tex | 17 ++++++------ book/tables/table-overview-w-values.tex | 15 ++++++----- book/tables/table-ph-values-dough.tex | 20 +++++++------- book/tables/table-recipe-bakers-math.tex | 14 +++++----- book/tables/table-starter-types.tex | 14 +++++----- book/tables/table-starter-usage-activity.tex | 22 +++++++++------- book/tables/table-storing-bread-overview.tex | 26 ++++++++++++++----- book/tables/vars.tex | 1 + book/wheat-sourdough/wheat-sourdough.tex | 26 ++++++++++++------- 23 files changed, 226 insertions(+), 159 deletions(-) diff --git a/book/baking/baking.tex b/book/baking/baking.tex index fd7f2b7..2726244 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -20,8 +20,10 @@ Your bread starts to build a crust of gel-like consistency. The crust is still extensible and can be stretched. \begin{table}[htp!] - \includegraphics{tables/table-baking-process-stages.pdf} - \caption{The different stages that your dough undergoes during the baking process.} + \begin{center} + \includegraphics{tables/table-baking-process-stages.pdf} + \caption{The different stages that your dough undergoes during the baking process.} + \end{center} \end{table} At around 60°C (140°F) the microbes in your dough start to die. @@ -266,8 +268,10 @@ crust color. In my case this is another 15-25 minutes typically. \section{Conclusions} \begin{figure}[!htb] - \includegraphics{tables/table-oven-baking-overview.pdf} - \caption{An overview of different oven types and their different baking methods} + \begin{center} + \includegraphics{tables/table-oven-baking-overview.pdf} + \caption{An overview of different oven types and their different baking methods} + \end{center} \end{figure} Depending on your home oven, a different method diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index d6f34fd..f7c5ca0 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -8,8 +8,10 @@ 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{figure}[!htb] - \includegraphics{tables/table-overview-bread-types.pdf} - \caption{An overview of different bread types and their respective complexity} + \begin{center} + \includegraphics{tables/table-overview-bread-types.pdf} + \caption{An overview of different bread types and their respective complexity} + \end{center} \label{tab:bread-types-comparison} \end{figure} @@ -171,10 +173,12 @@ between two options: 1) A flatbread similar to a roti or naan bread or 2) sourdough pancakes. \begin{figure}[!htb] - \includegraphics{tables/table-flat-bread-pancake-recipe.pdf} - \caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients - to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how - to understand and use the percentages properly.} + \begin{center} + \includegraphics{tables/table-flat-bread-pancake-recipe.pdf} + \caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients + to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how + to understand and use the percentages properly.} + \end{center} \end{figure} To get started prepare your sourdough starter. If it has not been used for a very diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index b837859..6630301 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -13,9 +13,11 @@ Depending on which layers are still present, names are used to describe the type of flour. \begin{figure}[!htb] - \includegraphics{tables/table-flour-types.pdf} - \label{tab:flour-types-comparison} - \caption{A comparison of how different types of wheat flour are labelled in different countries} + \begin{center} + \includegraphics{tables/table-flour-types.pdf} + \label{tab:flour-types-comparison} + \caption{A comparison of how different types of wheat flour are labelled in different countries} + \end{center} \end{figure} In Germany, the ash content is used to describe the flours. The lab will burn @@ -48,8 +50,10 @@ 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{figure}[!htb] - \includegraphics{tables/table-grains-bread-making-process.pdf} - \caption{An overview of different grain types and the steps involved in the respective bread making process} + \begin{center} + \includegraphics{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{center} \end{figure} As gluten has a special role, the rest of this chapter is dedicated to having a @@ -99,9 +103,11 @@ The long fermentation period also means that your microbes will enrich your dough with more flavor. \begin{figure}[!htb] - \includegraphics{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} + \begin{center} + \includegraphics{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{center} \end{figure} Generally, when aiming to diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index c78f313..fafebbb 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -3,11 +3,13 @@ at different sourdough starter types and their respective traits. \begin{table}[htp!] - \includegraphics{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} + \begin{center} + \includegraphics{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{center} \end{table} Depending on the flour you have at hand, the type of starter changes. With more diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index a889933..1b904e9 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -35,8 +35,10 @@ 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{figure}[!htb] +\begin{center} \includegraphics{tables/table-bakers-math-example.pdf} \caption{An example table demonstrating how to properly calculate using baker's math} +\end{center} \end{figure} Note how each of the ingredients is calculated as a percentage @@ -49,9 +51,11 @@ more flour available the next day. As mentioned the next day we have 1.4 kilograms at hand (1400 grams). \begin{figure}[H] - \includegraphics{tables/table-recipe-bakers-math.pdf} - \caption{An example recipe that uses 1400 grams as its baseline and - is then calculated using baker's math} + \begin{center} + \includegraphics{tables/table-recipe-bakers-math.pdf} + \caption{An example recipe that uses 1400 grams as its baseline and + is then calculated using baker's math} + \end{center} \end{figure} For each ingredient we calculate the percentage diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 1c26451..457a4d8 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -4,10 +4,12 @@ your bread can be best enjoyed at a later time. \begin{figure}[!htb] - \includegraphics{tables/table-storing-bread-overview.pdf} - \caption{A table visualizing the advantages and disadvantages - of different bread storing options.} - \label{table:bread-storage} + \begin{center} + \includegraphics{tables/table-storing-bread-overview.pdf} + \caption{A table visualizing the advantages and disadvantages + of different bread storing options.} + \label{table:bread-storage} + \end{center} \end{figure} \section{Room temperature} diff --git a/book/tables/table-bakers-math-example.tex b/book/tables/table-bakers-math-example.tex index dc80fb9..40a3636 100644 --- a/book/tables/table-bakers-math-example.tex +++ b/book/tables/table-bakers-math-example.tex @@ -1,12 +1,12 @@ \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 +\begin{tabular}{lrr} +\toprule +\textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Percent}} & \multicolumn{1}{l}{\textbf{Calculation}} \\ \midrule +1000g flour & 100\% & 1000g of 1000g = 100\% \\ \midrule +600g water & 60\% & 600g of 1000g = 60\% \\ \midrule +100g sourdough starter & 10\% & 100g of 1000g = 10\% \\ \midrule +20g salt & 2\% & 20g of 1000g = 2\% \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex index f6e7071..0d2ffee 100644 --- a/book/tables/table-baking-process-stages.tex +++ b/book/tables/table-baking-process-stages.tex @@ -1,16 +1,19 @@ \input{./vars} \begin{document} -\begin{tabular}{|l|l|l|} -\hline -\textbf{°C °F} & \textbf{Stage} & \textbf{Description} \\ \hline -60 - 140 & Sterilization & \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 evaporation & \begin{tabular}[c]{@{}l@{}}Water begins to evaporate and\\ inflates your dough's alveoli\end{tabular} \\ \hline -118 - 244 & Acetic acid evaporation & \begin{tabular}[c]{@{}l@{}}The vinegary tasting acid starts\\ to evaporate. The sourness decreases\end{tabular} \\ \hline -122 - 252 & Lactic acid evaporation & \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 +\begin{tabular}{lll} +\toprule +\textbf{°C °F} & \textbf{Stage} & \textbf{Description} \\ \midrule +60 - 140 & Sterilization & \begin{tabular}[c]{@{}l@{}}The temperature is too hot for your\\ microorganisms and they die\end{tabular} \\ \midrule +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} \\ \midrule +100 - 212 & Water evaporation & \begin{tabular}[c]{@{}l@{}}Water begins to evaporate and\\ inflates your dough's alveoli\end{tabular} \\ \midrule +118 - 244 & Acetic acid evaporation & \begin{tabular}[c]{@{}l@{}}The vinegary tasting acid starts\\ to evaporate. The sourness decreases\end{tabular} \\ \midrule +122 - 252 & Lactic acid evaporation & \begin{tabular}[c]{@{}l@{}}The dairy tasting lactic acid begins\\ to evaporate. Sourness further decreases\end{tabular} \\ \midrule +140 - 284 & Maillard reaction & \begin{tabular}[c]{@{}l@{}}The maillard reaction starts to deform\\ starches and proteins. The dough starts\\ browning\end{tabular} \\ \midrule +170 - 338 & Caramelization & +\begin{tabular}[c]{@{}l@{}}Remaining sugars begin to caramelise\\ giving your +bread a distinct flavor\end{tabular} +\\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-dough-size-increase.tex b/book/tables/table-dough-size-increase.tex index 47d2c98..6253816 100644 --- a/book/tables/table-dough-size-increase.tex +++ b/book/tables/table-dough-size-increase.tex @@ -1,12 +1,13 @@ \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 +\begin{tabular}{rr} +\toprule +\multicolumn{1}{l}{\textbf{Flour protein content}} & \multicolumn{1}{l}{\textbf{Relative aliquot size increase}} \\ \midrule +8-10\% & 25\% \\ \midrule +10-12\% & 50\% \\ \midrule +12-15\% & 100\% \\ \midrule +\textgreater 15\% & \textgreater 100\% +\\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-fermentation-effects.tex b/book/tables/table-fermentation-effects.tex index f3bd80a..4d81425 100644 --- a/book/tables/table-fermentation-effects.tex +++ b/book/tables/table-fermentation-effects.tex @@ -1,13 +1,19 @@ \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 +\begin{tabular}{llll} +\toprule +\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}} \\ \midrule +\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} \\ \midrule +\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} \\ \midrule +\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} \\ \midrule +\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} \\ \midrule +\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} \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex index 5ec6493..29248cd 100644 --- a/book/tables/table-flat-bread-pancake-recipe.tex +++ b/book/tables/table-flat-bread-pancake-recipe.tex @@ -1,13 +1,14 @@ \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 +\begin{tabular}{lll} +\toprule + & \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule +\textbf{Flour} & 100g & 100g \\ \midrule +\textbf{Water} & 100g (100\%) & 300g (300\%) \\ \midrule +\textbf{Sourdough starter} & 5-20g (5-20\%) & 5-20g (5-20\%) \\ \midrule +\textbf{Salt} & 2g (2\%) & 2g (2\%) \\ \midrule +\textbf{When bake?} & Dough increased 50 percent in size & Bubbles +visible on surface \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-flour-types.tex b/book/tables/table-flour-types.tex index 96a16ea..cb643c5 100644 --- a/book/tables/table-flour-types.tex +++ b/book/tables/table-flour-types.tex @@ -1,13 +1,15 @@ \input{./vars} \begin{document} -\begin{tabular}{|l|l|r|r|r|} -\hline -\textbf{USA} & \textbf{UK} & \multicolumn{1}{l|}{\textbf{Germany}} & \multicolumn{1}{l|}{\textbf{France}} & \multicolumn{1}{l|}{\textbf{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 +\begin{tabular}{llrrr} +\toprule +\textbf{USA} & \textbf{UK} & \multicolumn{1}{l}{\textbf{Germany}} & \multicolumn{1}{l}{\textbf{France}} & \multicolumn{1}{l}{\textbf{Italy}} \\ \midrule +Cake & Soft flour & T405 & T45 & 00 \\ \midrule +All purpose & Plain flour & T550 & T55 & 0 \\ \midrule + & & T812 & T80 & 1 \\ \midrule + & & T1050 & T110 & 2 \\ \midrule +Whole & Whole & Vollkorn + & T150 & Integrale + \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-grains-bread-making-process.tex b/book/tables/table-grains-bread-making-process.tex index 67e8045..258427d 100644 --- a/book/tables/table-grains-bread-making-process.tex +++ b/book/tables/table-grains-bread-making-process.tex @@ -1,16 +1,17 @@ \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 +\begin{tabular}{lllll} +\toprule +\textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule +\textbf{Wheat} & Yes & Yes & Yes & Yes \\ \midrule +\textbf{\textgreater 70\% Wheat} & Yes & Yes & Yes & Yes \\ \midrule +\textbf{Spelt} & Yes & Yes & Yes & Yes \\ \midrule +\textbf{Rye} & Yes & No & No & No \\ \midrule +\textbf{Emmer} & Yes & No & No & No \\ \midrule +\textbf{Einkorn} & Yes & No & No & No \\ \midrule +\textbf{Rice} & Yes & No & No & No \\ \midrule +\textbf{Corn} & Yes & No & No + & No \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-oven-baking-overview.tex b/book/tables/table-oven-baking-overview.tex index bbca38b..2be81bf 100644 --- a/book/tables/table-oven-baking-overview.tex +++ b/book/tables/table-oven-baking-overview.tex @@ -1,12 +1,14 @@ \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 +\begin{tabular}{llll} +\toprule +\textbf{Oven type} & \textbf{Plain (no tools)} & \textbf{Inverted tray} & \textbf{Dutch oven} \\ \midrule +Gas & No & No & Yes \\ \midrule +\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan always on)\end{tabular} & No & No & Yes \\ \midrule +\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan can be disabled)\end{tabular} & No & Yes & Yes \\ \midrule +Steam & +Yes & Yes & Yes \\ +\bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-overview-bread-types.tex b/book/tables/table-overview-bread-types.tex index e809690..040a574 100644 --- a/book/tables/table-overview-bread-types.tex +++ b/book/tables/table-overview-bread-types.tex @@ -1,13 +1,14 @@ \input{./vars} \begin{document} -\begin{tabular}{|l|l|l|l|} -\hline - & \textbf{Flatbread} & \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 +\begin{tabular}{llll} +\toprule + & \textbf{Flatbread} & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \midrule +\textbf{Cooking method} & Fire, pan, barbecue & Oven & Oven \\ \midrule +\textbf{Working time in minutes} & 3 & 5 & 60 \\ \midrule +\textbf{Flour types} & All & All & Gluten flours \\ \midrule +\textbf{Difficulty} & Very easy & Easy & Difficult \\ \midrule +\textbf{Cost} & Low & Medium + & High \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-overview-w-values.tex b/book/tables/table-overview-w-values.tex index 569a969..75601b5 100644 --- a/book/tables/table-overview-w-values.tex +++ b/book/tables/table-overview-w-values.tex @@ -1,12 +1,13 @@ \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 +\begin{tabular}{lrlr} +\toprule +\textbf{W-Value} & \multicolumn{1}{l}{\textbf{Hydration in \%}} & \textbf{Uses} & \multicolumn{1}{l}{\textbf{Fermentation times}} \\ \midrule +0-150 & 50 & Cookies & Very short \\ \midrule +150-250 & 50-60 & Cakes, Bread, Pizza & Short-Medium \\ \midrule +250-350 & 60-70 & Bread, Pizza & Long \\ \midrule +350+ & 70-90 & Bread, +Pizza & Very long \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-ph-values-dough.tex b/book/tables/table-ph-values-dough.tex index 3879438..d1b9b48 100644 --- a/book/tables/table-ph-values-dough.tex +++ b/book/tables/table-ph-values-dough.tex @@ -1,15 +1,15 @@ \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 +\begin{tabular}{lr} +\toprule +\textbf{Step} & \multicolumn{1}{l}{\textbf{pH Value}} \\ \midrule +Starter ready & 4.20 \\ \midrule +Mixing & 6.00 \\ \midrule +Dividing/preshaping & 4.10 \\ \midrule +Shaping & 4.05 \\ \midrule +Before proofing & 4.03 \\ \midrule +After proofing & 3.80 \\ \midrule +After baking & 3.90 \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-recipe-bakers-math.tex b/book/tables/table-recipe-bakers-math.tex index 2f6b859..ddb6961 100644 --- a/book/tables/table-recipe-bakers-math.tex +++ b/book/tables/table-recipe-bakers-math.tex @@ -1,12 +1,12 @@ \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 +\begin{tabular}{lrr} +\toprule +\textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Baker's math}} & \multicolumn{1}{l}{\textbf{Calculated value}} \\ \midrule +Flour & 100\% & 1400*1 = 1400g \\ \midrule +Water & 60\% & 1400*0.6 = 840g \\ \midrule +Sourdough starter & 10\% & 1400*0.1 = 140g \\ \midrule +Salt & 2\% & 1400*0.02 = 28g \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-starter-types.tex b/book/tables/table-starter-types.tex index 88ede4e..3461aba 100644 --- a/book/tables/table-starter-types.tex +++ b/book/tables/table-starter-types.tex @@ -1,11 +1,13 @@ \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 +\begin{tabular}{lllrl} +\toprule +\textbf{Starter type} & \textbf{Hydration in \%} & \textbf{Flour type} & \multicolumn{1}{l}{\textbf{Yeast activity}} & \textbf{Bacterial activity} \\ \midrule +Regular & 100 & Strong wheat flour & Balanced & Balanced \\ \midrule +Liquid & 500 & Very strong wheat flour & Minimal & High \\ \midrule +Stiff & 50-60 & All wheat flour & +High & Low \\ +\bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-starter-usage-activity.tex b/book/tables/table-starter-usage-activity.tex index 7a9d9bc..009fcb1 100644 --- a/book/tables/table-starter-usage-activity.tex +++ b/book/tables/table-starter-usage-activity.tex @@ -1,14 +1,18 @@ \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 +\begin{tabular}{llll} +\toprule +\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}} \\ \midrule +30 & 86 & Yes & 5 \\ \midrule +25 & 77 & Yes & 10 \\ \midrule +20 & 68 & Yes & 15 \\ \midrule +30 & 86 & No & 2.5 \\ \midrule +25 & 77 & No & 5 \\ \midrule +20 & 68 + & No + & 10 + \\ + \bottomrule \end{tabular} \end{document} diff --git a/book/tables/table-storing-bread-overview.tex b/book/tables/table-storing-bread-overview.tex index 1daa8db..b59ea90 100644 --- a/book/tables/table-storing-bread-overview.tex +++ b/book/tables/table-storing-bread-overview.tex @@ -1,12 +1,24 @@ \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 +\begin{tabular}{lll} +\toprule +\textbf{Method} & \textbf{Advantages} & \textbf{Disadvantages} \\ \midrule +\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. \\ \midrule +\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} \\ \midrule +\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} \\ \midrule +\textbf{Freezer} + & +Bread stays good for years. + & + \begin{tabular}[c]{@{}l@{}}Requires + thawing + and + then\\ + toasting. + Requires + freezer and\\ + energy.\end{tabular} + \\ \bottomrule \end{tabular} \end{document} diff --git a/book/tables/vars.tex b/book/tables/vars.tex index be12b11..e9764c8 100644 --- a/book/tables/vars.tex +++ b/book/tables/vars.tex @@ -1 +1,2 @@ \documentclass{standalone} +\usepackage{booktabs} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 906b8e4..8f439b4 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -503,8 +503,10 @@ value to 5-10 percent. The other option could be to place the dough in a colder environment and thus reduce the speed at which your microorganisms replicate. \begin{figure}[!htb] - \includegraphics{tables/table-starter-usage-activity.pdf} - \caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level} + \begin{center} + \includegraphics{tables/table-starter-usage-activity.pdf} + \caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level} + \end{center} \end{figure} Based on my experience and my sourdough, my ideal bread always takes around 8 @@ -726,8 +728,10 @@ flavor of the resulting bread is better compared to a pale underfermented dough. \begin{figure}[!htb] - \includegraphics{tables/table-fermentation-effects.pdf} - \caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.} + \begin{center} + \includegraphics{tables/table-fermentation-effects.pdf} + \caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.} + \end{center} \end{figure} The worst thing you can do when fermenting sourdough @@ -782,8 +786,10 @@ up to 100 percent with subsequent bakes. Then identify a value that you are happy with. \begin{figure}[!htb] - \includegraphics{tables/table-dough-size-increase.pdf} - \caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content} + \begin{center} + \includegraphics{tables/table-dough-size-increase.pdf} + \caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content} + \end{center} \end{figure} The beauty of the aliquot is that no matter the surrounding @@ -859,9 +865,11 @@ bread didn't turn out the way you like, either shorten the fermentation or extend it a little bit. \begin{figure}[!htb] - \includegraphics{tables/table-ph-values-dough.pdf} - \caption{Example pH values for the different breakpoints of my own sourdough process} - \label{table:sample-ph-values} + \begin{center} + \includegraphics{tables/table-ph-values-dough.pdf} + \caption{Example pH values for the different breakpoints of my own sourdough process} + \label{table:sample-ph-values} + \end{center} \end{figure} The beauty of this method is its reliability. Once you have found