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https://github.com/hendricius/the-sourdough-framework
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Improve the look of tables (#99)
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 <cedric@cirrus.com>
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@@ -20,8 +20,10 @@ Your bread starts to build a crust of gel-like consistency. The crust is still
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extensible and can be stretched.
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\begin{table}[htp!]
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\includegraphics{tables/table-baking-process-stages.pdf}
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\caption{The different stages that your dough undergoes during the baking process.}
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\begin{center}
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\includegraphics{tables/table-baking-process-stages.pdf}
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\caption{The different stages that your dough undergoes during the baking process.}
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\end{center}
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\end{table}
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At around 60°C (140°F) the microbes in your dough start to die.
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@@ -266,8 +268,10 @@ crust color. In my case this is another 15-25 minutes typically.
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\section{Conclusions}
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\begin{figure}[!htb]
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\includegraphics{tables/table-oven-baking-overview.pdf}
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\caption{An overview of different oven types and their different baking methods}
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\begin{center}
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\includegraphics{tables/table-oven-baking-overview.pdf}
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\caption{An overview of different oven types and their different baking methods}
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\end{center}
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\end{figure}
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Depending on your home oven, a different method
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