mchapman/the-sourdough-framework
1
0
Fork 0
mirror of https://github.com/hendricius/the-sourdough-framework synced 2025-11-10 13:11:13 -06:00
Code Issues Actions Packages Projects Releases Wiki Activity

Improve the look of tables (#99)

Browse Source 
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
Download Patch File Download Diff File Expand all files Collapse all files

4
book/baking/baking.tex
View File

@@ -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!]
\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]
\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

4
book/bread-types/bread-types.tex
View File

@@ -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]
\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]
\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

6
book/flour-types/flour-types.tex
View File

@@ -13,9 +13,11 @@ Depending on which layers are still present, names are used to describe the
type of flour.
\begin{figure}[!htb]
\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]
\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]
\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

2
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!]
\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

4
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]
\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

2
book/storing-bread/storing-bread.tex
View File

@@ -4,10 +4,12 @@ your bread can be best enjoyed at a later
time.
\begin{figure}[!htb]
\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}

14
book/tables/table-bakers-math-example.tex
View File

@@ -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}

23
book/tables/table-baking-process-stages.tex
View File

@@ -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}

15
book/tables/table-dough-size-increase.tex
View File

@@ -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}

22
book/tables/table-fermentation-effects.tex
View File

@@ -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}

17
book/tables/table-flat-bread-pancake-recipe.tex
View File

@@ -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}

18
book/tables/table-flour-types.tex
View File

@@ -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}

23
book/tables/table-grains-bread-making-process.tex
View File

@@ -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}

16
book/tables/table-oven-baking-overview.tex
View File

@@ -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}

17
book/tables/table-overview-bread-types.tex
View File

@@ -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}

15
book/tables/table-overview-w-values.tex
View File

@@ -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}

20
book/tables/table-ph-values-dough.tex
View File

@@ -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}

14
book/tables/table-recipe-bakers-math.tex
View File

@@ -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}

14
book/tables/table-starter-types.tex
View File

@@ -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}

22
book/tables/table-starter-usage-activity.tex
View File

@@ -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}

26
book/tables/table-storing-bread-overview.tex
View File

@@ -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}

1
book/tables/vars.tex
View File

@@ -1 +1,2 @@
\documentclass{standalone}
\usepackage{booktabs}

8
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -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]
\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]
\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]
\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]
\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