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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/baking/baking.tex
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@@ -20,8 +20,10 @@ Your bread starts to build a crust of gel-like consistency. The crust is still
extensible and can be stretched. extensible and can be stretched.
\begin{table}[htp!] \begin{table}[htp!]
\includegraphics{tables/table-baking-process-stages.pdf} \begin{center}
\caption{The different stages that your dough undergoes during the baking process.} \includegraphics{tables/table-baking-process-stages.pdf}
\caption{The different stages that your dough undergoes during the baking process.}
\end{center}
\end{table} \end{table}
At around 60°C (140°F) the microbes in your dough start to die. 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} \section{Conclusions}
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-oven-baking-overview.pdf} \begin{center}
\caption{An overview of different oven types and their different baking methods} \includegraphics{tables/table-oven-baking-overview.pdf}
\caption{An overview of different oven types and their different baking methods}
\end{center}
\end{figure} \end{figure}
Depending on your home oven, a different method Depending on your home oven, a different method

16
book/bread-types/bread-types.tex
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@@ -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. be exactly the type of bread you should consider.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-overview-bread-types.pdf} \begin{center}
\caption{An overview of different bread types and their respective complexity} \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} \label{tab:bread-types-comparison}
\end{figure} \end{figure}
@@ -171,10 +173,12 @@ between two options: 1) A flatbread similar to a roti or naan bread
or 2) sourdough pancakes. or 2) sourdough pancakes.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-flat-bread-pancake-recipe.pdf} \begin{center}
\caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients \includegraphics{tables/table-flat-bread-pancake-recipe.pdf}
to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how \caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients
to understand and use the percentages properly.} 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} \end{figure}
To get started prepare your sourdough starter. If it has not been used for a very To get started prepare your sourdough starter. If it has not been used for a very

22
book/flour-types/flour-types.tex
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@@ -13,9 +13,11 @@ Depending on which layers are still present, names are used to describe the
type of flour. type of flour.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-flour-types.pdf} \begin{center}
\label{tab:flour-types-comparison} \includegraphics{tables/table-flour-types.pdf}
\caption{A comparison of how different types of wheat flour are labelled in different countries} \label{tab:flour-types-comparison}
\caption{A comparison of how different types of wheat flour are labelled in different countries}
\end{center}
\end{figure} \end{figure}
In Germany, the ash content is used to describe the flours. The lab will burn 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. degradation, removing a huge headache from the equation.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-grains-bread-making-process.pdf} \begin{center}
\caption{An overview of different grain types and the steps involved in the respective bread making process} \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} \end{figure}
As gluten has a special role, the rest of this chapter is dedicated to having a 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. your dough with more flavor.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-overview-w-values.pdf} \begin{center}
\caption{An overview of different levels of W values and the respective hydrations and fermentation times} \includegraphics{tables/table-overview-w-values.pdf}
\label{tab:w-value} \caption{An overview of different levels of W values and the respective hydrations and fermentation times}
\label{tab:w-value}
\end{center}
\end{figure} \end{figure}
Generally, when aiming to Generally, when aiming to

12
book/sourdough-starter/sourdough-starter-types.tex
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@@ -3,11 +3,13 @@ at different sourdough starter types and their respective
traits. traits.
\begin{table}[htp!] \begin{table}[htp!]
\includegraphics{tables/table-starter-types.pdf} \begin{center}
\caption{A comparison of different sourdough starter types and their \includegraphics{tables/table-starter-types.pdf}
respective properties. The only difference is the level of water (hydration) \caption{A comparison of different sourdough starter types and their
that is used when feeding the starter.} respective properties. The only difference is the level of water (hydration)
\label{tab:starter-types-comparison} that is used when feeding the starter.}
\label{tab:starter-types-comparison}
\end{center}
\end{table} \end{table}
Depending on the flour you have at hand, the type of starter changes. With more Depending on the flour you have at hand, the type of starter changes. With more

10
book/sourdough-starter/sourdough-starter.tex
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@@ -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. math and then adjust it for the 1.4 kilogram flour quantity.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center}
\includegraphics{tables/table-bakers-math-example.pdf} \includegraphics{tables/table-bakers-math-example.pdf}
\caption{An example table demonstrating how to properly calculate using baker's math} \caption{An example table demonstrating how to properly calculate using baker's math}
\end{center}
\end{figure} \end{figure}
Note how each of the ingredients is calculated as a percentage 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). we have 1.4 kilograms at hand (1400 grams).
\begin{figure}[H] \begin{figure}[H]
\includegraphics{tables/table-recipe-bakers-math.pdf} \begin{center}
\caption{An example recipe that uses 1400 grams as its baseline and \includegraphics{tables/table-recipe-bakers-math.pdf}
is then calculated using baker's math} \caption{An example recipe that uses 1400 grams as its baseline and
is then calculated using baker's math}
\end{center}
\end{figure} \end{figure}
For each ingredient we calculate the percentage For each ingredient we calculate the percentage

10
book/storing-bread/storing-bread.tex
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@@ -4,10 +4,12 @@ your bread can be best enjoyed at a later
time. time.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-storing-bread-overview.pdf} \begin{center}
\caption{A table visualizing the advantages and disadvantages \includegraphics{tables/table-storing-bread-overview.pdf}
of different bread storing options.} \caption{A table visualizing the advantages and disadvantages
\label{table:bread-storage} of different bread storing options.}
\label{table:bread-storage}
\end{center}
\end{figure} \end{figure}
\section{Room temperature} \section{Room temperature}

14
book/tables/table-bakers-math-example.tex
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@@ -1,12 +1,12 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|r|r|} \begin{tabular}{lrr}
\hline \toprule
\textbf{Ingredient} & \multicolumn{1}{l|}{\textbf{Percent}} & \multicolumn{1}{l|}{\textbf{Calculation}} \\ \hline \textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Percent}} & \multicolumn{1}{l}{\textbf{Calculation}} \\ \midrule
1000g flour & 100\% & 1000g of 1000g = 100\% \\ \hline 1000g flour & 100\% & 1000g of 1000g = 100\% \\ \midrule
600g water & 60\% & 600g of 1000g = 60\% \\ \hline 600g water & 60\% & 600g of 1000g = 60\% \\ \midrule
100g sourdough starter & 10\% & 100g of 1000g = 10\% \\ \hline 100g sourdough starter & 10\% & 100g of 1000g = 10\% \\ \midrule
20g salt & 2\% & 20g of 1000g = 2\% \\ \hline 20g salt & 2\% & 20g of 1000g = 2\% \\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

23
book/tables/table-baking-process-stages.tex
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@@ -1,16 +1,19 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|l|} \begin{tabular}{lll}
\hline \toprule
\textbf{°C °F} & \textbf{Stage} & \textbf{Description} \\ \hline \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} \\ \hline 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} \\ \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} \\ \midrule
100 - 212 & Water evaporation & \begin{tabular}[c]{@{}l@{}}Water begins to evaporate and\\ inflates your dough's alveoli\end{tabular} \\ \hline 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} \\ \hline 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} \\ \hline 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} \\ \hline 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} \\ \hline 170 - 338 & Caramelization &
\begin{tabular}[c]{@{}l@{}}Remaining sugars begin to caramelise\\ giving your
bread a distinct flavor\end{tabular}
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

15
book/tables/table-dough-size-increase.tex
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@@ -1,12 +1,13 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|r|r|} \begin{tabular}{rr}
\hline \toprule
\multicolumn{1}{|l|}{\textbf{Flour protein content}} & \multicolumn{1}{l|}{\textbf{Relative aliquot size increase}} \\ \hline \multicolumn{1}{l}{\textbf{Flour protein content}} & \multicolumn{1}{l}{\textbf{Relative aliquot size increase}} \\ \midrule
8-10\% & 25\% \\ \hline 8-10\% & 25\% \\ \midrule
10-12\% & 50\% \\ \hline 10-12\% & 50\% \\ \midrule
12-15\% & 100\% \\ \hline 12-15\% & 100\% \\ \midrule
\textgreater 15\% & \textgreater 100\% \\ \hline \textgreater 15\% & \textgreater 100\%
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

22
book/tables/table-fermentation-effects.tex
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@@ -1,13 +1,19 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|l|l|} \begin{tabular}{llll}
\hline \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}} \\ \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}} \\ \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} \\ \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} \\ \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} \\ \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} \\ \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} \\ \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} \\ \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} \\ \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} \\ \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} \\ \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} \\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

17
book/tables/table-flat-bread-pancake-recipe.tex
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@@ -1,13 +1,14 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|l|} \begin{tabular}{lll}
\hline \toprule
& \textbf{Flat breads} & \textbf{Pancakes} \\ \hline & \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule
\textbf{Flour} & 100g & 100g \\ \hline \textbf{Flour} & 100g & 100g \\ \midrule
\textbf{Water} & 100g (100\%) & 300g (300\%) \\ \hline \textbf{Water} & 100g (100\%) & 300g (300\%) \\ \midrule
\textbf{Sourdough starter} & 5-20g (5-20\%) & 5-20g (5-20\%) \\ \hline \textbf{Sourdough starter} & 5-20g (5-20\%) & 5-20g (5-20\%) \\ \midrule
\textbf{Salt} & 2g (2\%) & 2g (2\%) \\ \hline \textbf{Salt} & 2g (2\%) & 2g (2\%) \\ \midrule
\textbf{When bake?} & Dough increased 50 percent in size & Bubbles visible on surface \\ \hline \textbf{When bake?} & Dough increased 50 percent in size & Bubbles
visible on surface \\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

18
book/tables/table-flour-types.tex
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@@ -1,13 +1,15 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|r|r|r|} \begin{tabular}{llrrr}
\hline \toprule
\textbf{USA} & \textbf{UK} & \multicolumn{1}{l|}{\textbf{Germany}} & \multicolumn{1}{l|}{\textbf{France}} & \multicolumn{1}{l|}{\textbf{Italy}} \\ \hline \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 \\ \hline Cake & Soft flour & T405 & T45 & 00 \\ \midrule
All purpose & Plain flour & T550 & T55 & 0 \\ \hline All purpose & Plain flour & T550 & T55 & 0 \\ \midrule
& & T812 & T80 & 1 \\ \hline & & T812 & T80 & 1 \\ \midrule
& & T1050 & T110 & 2 \\ \hline & & T1050 & T110 & 2 \\ \midrule
Whole & Whole & Vollkorn & T150 & Integrale \\ \hline Whole & Whole & Vollkorn
& T150 & Integrale
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

23
book/tables/table-grains-bread-making-process.tex
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@@ -1,16 +1,17 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|l|l|l|} \begin{tabular}{lllll}
\hline \toprule
\textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \hline \textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule
\textbf{Wheat} & Yes & Yes & Yes & Yes \\ \hline \textbf{Wheat} & Yes & Yes & Yes & Yes \\ \midrule
\textbf{\textgreater 70\% Wheat} & Yes & Yes & Yes & Yes \\ \hline \textbf{\textgreater 70\% Wheat} & Yes & Yes & Yes & Yes \\ \midrule
\textbf{Spelt} & Yes & Yes & Yes & Yes \\ \hline \textbf{Spelt} & Yes & Yes & Yes & Yes \\ \midrule
\textbf{Rye} & Yes & No & No & No \\ \hline \textbf{Rye} & Yes & No & No & No \\ \midrule
\textbf{Emmer} & Yes & No & No & No \\ \hline \textbf{Emmer} & Yes & No & No & No \\ \midrule
\textbf{Einkorn} & Yes & No & No & No \\ \hline \textbf{Einkorn} & Yes & No & No & No \\ \midrule
\textbf{Rice} & Yes & No & No & No \\ \hline \textbf{Rice} & Yes & No & No & No \\ \midrule
\textbf{Corn} & Yes & No & No & No \\ \hline \textbf{Corn} & Yes & No & No
& No \\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

16
book/tables/table-oven-baking-overview.tex
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@@ -1,12 +1,14 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|l|l|} \begin{tabular}{llll}
\hline \toprule
\textbf{Oven type} & \textbf{Plain (no tools)} & \textbf{Inverted tray} & \textbf{Dutch oven} \\ \hline \textbf{Oven type} & \textbf{Plain (no tools)} & \textbf{Inverted tray} & \textbf{Dutch oven} \\ \midrule
Gas & No & No & Yes \\ \hline Gas & No & No & Yes \\ \midrule
\begin{tabular}[c]{@{}l@{}}Convection\\ (Fan always on)\end{tabular} & No & No & Yes \\ \hline \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 \\ \hline \begin{tabular}[c]{@{}l@{}}Convection\\ (Fan can be disabled)\end{tabular} & No & Yes & Yes \\ \midrule
Steam & Yes & Yes & Yes \\ \hline Steam &
Yes & Yes & Yes \\
\bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

17
book/tables/table-overview-bread-types.tex
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@@ -1,13 +1,14 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|l|l|} \begin{tabular}{llll}
\hline \toprule
& \textbf{Flatbread} & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \hline & \textbf{Flatbread} & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \midrule
\textbf{Cooking method} & Fire, pan, barbecue & Oven & Oven \\ \hline \textbf{Cooking method} & Fire, pan, barbecue & Oven & Oven \\ \midrule
\textbf{Working time in minutes} & 3 & 5 & 60 \\ \hline \textbf{Working time in minutes} & 3 & 5 & 60 \\ \midrule
\textbf{Flour types} & All & All & Gluten flours \\ \hline \textbf{Flour types} & All & All & Gluten flours \\ \midrule
\textbf{Difficulty} & Very easy & Easy & Difficult \\ \hline \textbf{Difficulty} & Very easy & Easy & Difficult \\ \midrule
\textbf{Cost} & Low & Medium & High \\ \hline \textbf{Cost} & Low & Medium
& High \\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

15
book/tables/table-overview-w-values.tex
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@@ -1,12 +1,13 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|r|l|r|} \begin{tabular}{lrlr}
\hline \toprule
\textbf{W-Value} & \multicolumn{1}{l|}{\textbf{Hydration in \%}} & \textbf{Uses} & \multicolumn{1}{l|}{\textbf{Fermentation times}} \\ \hline \textbf{W-Value} & \multicolumn{1}{l}{\textbf{Hydration in \%}} & \textbf{Uses} & \multicolumn{1}{l}{\textbf{Fermentation times}} \\ \midrule
0-150 & 50 & Cookies & Very short \\ \hline 0-150 & 50 & Cookies & Very short \\ \midrule
150-250 & 50-60 & Cakes, Bread, Pizza & Short-Medium \\ \hline 150-250 & 50-60 & Cakes, Bread, Pizza & Short-Medium \\ \midrule
250-350 & 60-70 & Bread, Pizza & Long \\ \hline 250-350 & 60-70 & Bread, Pizza & Long \\ \midrule
350+ & 70-90 & Bread, Pizza & Very long \\ \hline 350+ & 70-90 & Bread,
Pizza & Very long \\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

20
book/tables/table-ph-values-dough.tex
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@@ -1,15 +1,15 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|r|} \begin{tabular}{lr}
\hline \toprule
\textbf{Step} & \multicolumn{1}{l|}{\textbf{pH Value}} \\ \hline \textbf{Step} & \multicolumn{1}{l}{\textbf{pH Value}} \\ \midrule
Starter ready & 4.20 \\ \hline Starter ready & 4.20 \\ \midrule
Mixing & 6.00 \\ \hline Mixing & 6.00 \\ \midrule
Dividing/preshaping & 4.10 \\ \hline Dividing/preshaping & 4.10 \\ \midrule
Shaping & 4.05 \\ \hline Shaping & 4.05 \\ \midrule
Before proofing & 4.03 \\ \hline Before proofing & 4.03 \\ \midrule
After proofing & 3.80 \\ \hline After proofing & 3.80 \\ \midrule
After baking & 3.90 \\ \hline After baking & 3.90 \\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

14
book/tables/table-recipe-bakers-math.tex
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@@ -1,12 +1,12 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|r|r|} \begin{tabular}{lrr}
\hline \toprule
\textbf{Ingredient} & \multicolumn{1}{l|}{\textbf{Baker's math}} & \multicolumn{1}{l|}{\textbf{Calculated value}} \\ \hline \textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Baker's math}} & \multicolumn{1}{l}{\textbf{Calculated value}} \\ \midrule
Flour & 100\% & 1400*1 = 1400g \\ \hline Flour & 100\% & 1400*1 = 1400g \\ \midrule
Water & 60\% & 1400*0.6 = 840g \\ \hline Water & 60\% & 1400*0.6 = 840g \\ \midrule
Sourdough starter & 10\% & 1400*0.1 = 140g \\ \hline Sourdough starter & 10\% & 1400*0.1 = 140g \\ \midrule
Salt & 2\% & 1400*0.02 = 28g \\ \hline Salt & 2\% & 1400*0.02 = 28g \\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

14
book/tables/table-starter-types.tex
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@@ -1,11 +1,13 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|l|r|l|} \begin{tabular}{lllrl}
\hline \toprule
\textbf{Starter type} & \textbf{Hydration in \%} & \textbf{Flour type} & \multicolumn{1}{l|}{\textbf{Yeast activity}} & \textbf{Bacterial activity} \\ \hline \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 \\ \hline Regular & 100 & Strong wheat flour & Balanced & Balanced \\ \midrule
Liquid & 500 & Very strong wheat flour & Minimal & High \\ \hline Liquid & 500 & Very strong wheat flour & Minimal & High \\ \midrule
Stiff & 50-60 & All wheat flour & High & Low \\ \hline Stiff & 50-60 & All wheat flour &
High & Low \\
\bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

22
book/tables/table-starter-usage-activity.tex
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@@ -1,14 +1,18 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|l|l|} \begin{tabular}{llll}
\hline \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}} \\ \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}} \\ \midrule
30 & 86 & Yes & 5 \\ \hline 30 & 86 & Yes & 5 \\ \midrule
25 & 77 & Yes & 10 \\ \hline 25 & 77 & Yes & 10 \\ \midrule
20 & 68 & Yes & 15 \\ \hline 20 & 68 & Yes & 15 \\ \midrule
30 & 86 & No & 2.5 \\ \hline 30 & 86 & No & 2.5 \\ \midrule
25 & 77 & No & 5 \\ \hline 25 & 77 & No & 5 \\ \midrule
20 & 68 & No & 10 \\ \hline 20 & 68
& No
& 10
\\
\bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

26
book/tables/table-storing-bread-overview.tex
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@@ -1,12 +1,24 @@
\input{./vars} \input{./vars}
\begin{document} \begin{document}
\begin{tabular}{|l|l|l|} \begin{tabular}{lll}
\hline \toprule
\textbf{Method} & \textbf{Advantages} & \textbf{Disadvantages} \\ \hline \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. \\ \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. \\ \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} \\ \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} \\ \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} \\ \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} \\ \midrule
\textbf{Freezer} & Bread stays good for years. & \begin{tabular}[c]{@{}l@{}}Requires thawing and then\\ toasting. Requires freezer 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}
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document} \end{document}

1
book/tables/vars.tex
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@@ -1 +1,2 @@
\documentclass{standalone} \documentclass{standalone}
\usepackage{booktabs}

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. environment and thus reduce the speed at which your microorganisms replicate.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-starter-usage-activity.pdf} \begin{center}
\caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level} \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} \end{figure}
Based on my experience and my sourdough, my ideal bread always takes around 8 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. underfermented dough.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-fermentation-effects.pdf} \begin{center}
\caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.} \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} \end{figure}
The worst thing you can do when fermenting sourdough 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. that you are happy with.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-dough-size-increase.pdf} \begin{center}
\caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content} \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} \end{figure}
The beauty of the aliquot is that no matter the surrounding 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. the fermentation or extend it a little bit.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics{tables/table-ph-values-dough.pdf} \begin{center}
\caption{Example pH values for the different breakpoints of my own sourdough process} \includegraphics{tables/table-ph-values-dough.pdf}
\label{table:sample-ph-values} \caption{Example pH values for the different breakpoints of my own sourdough process}
\label{table:sample-ph-values}
\end{center}
\end{figure} \end{figure}
The beauty of this method is its reliability. Once you have found The beauty of this method is its reliability. Once you have found