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Improve the look of tables (#99)

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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>
This commit is contained in:
cedounet
2023-05-25 12:36:30 +01:00
committed by GitHub
parent ca92125df8
commit 77d3a9c75b
23 changed files with 226 additions and 159 deletions
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12
book/sourdough-starter/sourdough-starter-types.tex
View File

@@ -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

10
book/sourdough-starter/sourdough-starter.tex
View File

@@ -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