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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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26
book/wheat-sourdough/wheat-sourdough.tex
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@@ -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