From 55a9366e7804dd7b477b1ac148af6eb26e700184 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Sun, 21 May 2023 11:32:10 +0200 Subject: [PATCH 01/18] Improve troubleshooting wording (#96) * Improved wording around dough sticking * Provide additional reference with more details --------- Co-authored-by: Ben --- book/troubleshooting/misc.tex | 8 ++++++-- 1 file changed, 6 insertions(+), 2 deletions(-) diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index 489b3f7..e8dc4c8 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -296,8 +296,12 @@ has consumed most of your gluten network. That's why your dough fully collapses and stays flat during the bake. The \ch{CO2} and evaporating water will diffuse out of the dough. A related symptom is that your dough sticks to the banneton. -When starting baking I combated this with rice flour. -It works but might be a false friend. I gently rub my +When I starting baking I combated this with rice flour. +It worked for me but it might be a false find. Please refer to +section \ref{sec:overfermented-dough} for more details on why +rice flour is not a good idea to manage sticky doughs. + +These days I gently rub my dough with a bit of non-rice flour before placing it in the banneton. Now if the dough starts to stick to the banneton while I remove it I resort to a drastic measure. I immediately From 2a5ddeae48d15c620911e6bb3824759eb11f492c Mon Sep 17 00:00:00 2001 From: Neil Trodden Date: Sun, 21 May 2023 10:33:42 +0100 Subject: [PATCH 02/18] docs: :art: restructure making first starter instructions (#95) This crucial paragraph on starting your starter was quite dense with information so just refactoring it a bit to improve how it parses --- book/sourdough-starter/sourdough-starter.tex | 37 ++++++++++++-------- 1 file changed, 22 insertions(+), 15 deletions(-) diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index dd130ea..6c14976 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -100,21 +100,28 @@ contamination of the microbes you are trying to cultivate in your starter. More of them live on the hull compared to the endophytes living in the grain. -Simply weigh around 50 grams of flour and add another 50 -grams of water. It doesn't have to be exactly 50 grams of both -water or flour. You could also use less and/or simply eyeball it. -The values are just shown as a reference. Don't use chlorinated -water to setup your starter. It should be bottled water ideally, -or here in Germany we can just use our tap water. Chlorine -is added to water to kill microorganisms. You will not -be able to grow a starter with chlorinated water. The hydration -of your dough is 100 percent. This means you have equal parts -of flour and water. Stir everything together so that all the flour -is properly hydrated. By adding water many of your microbes' -spores become activated. They exit hibernation mode and -become alive again. Cover your mixture with a lid. I like to -use a glass and place another inverted one on top. The container shouldn't -be airtight. You still want some gas exchange to be possible. +Start by measuring approximately 50 grams each of flour and +water. The measurements don't have to be exact; you can use +less or more, and just and eyeball the proportions. These +values are just shown as a reference. + +Don't use chlorinated water when setting up your starter. +Ideally, you should use bottled water. In certain regions +like Germany, tap water is perfectly fine. Chlorine is added +to water as a disinfectant to kill microorganisms, you will +not be able to grow a starter with chlorinated water. + +In this process, the hydration of your starter is 100 +percent. This means you're using equal parts flour and +water. Stir everything together so that all the flour is +properly hydrated. This step activates the microbial spores +in your mixture, drawing them out of hibernation and +reviving them. + +Finally, cover your mixture but make sure the covering is +not airtight. I like to use a glass and place another +inverted one on top. The container shouldn't be airtight, +you still want some gas exchange to be possible. \begin{figure}[!htb] \includegraphics{figures/fig-starter-process.pdf} From c2d5e88377802a9d87a8c008d216fe5cd034e18e Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Sun, 21 May 2023 12:19:59 +0200 Subject: [PATCH 03/18] Accessibility Sans Serif Option (#90) * Accessibility Sans Serif Option This adds another build processs where the book is built using a sans serif font. This can facilitate reading the book for some users. * Update readme --- .gitignore | 3 +++ README.md | 20 ++++++++++++++------ book/book.tex | 4 ++++ book/makefile | 39 ++++++++++++++++++++++++++++++++++++--- 4 files changed, 57 insertions(+), 9 deletions(-) diff --git a/.gitignore b/.gitignore index 969aadf..bb985d4 100644 --- a/.gitignore +++ b/.gitignore @@ -48,3 +48,6 @@ book/book*.html book/book-epub/ book/book-mobi/ book/book-azw3/ +*.bak +book_sans_serif/ +*.opf diff --git a/README.md b/README.md index ede89b2..ec8add3 100644 --- a/README.md +++ b/README.md @@ -3,6 +3,8 @@ The sourdough framework is an open-source book dedicated to helping you to make the best possible sourdough bread at home. +![The book cover](book/images/cover-page.jpg) + Rather than providing recipes this book intends to provide a framework that enables you to bake bread in your respective environment. Every flour, every sourdough, and every home setup @@ -10,8 +12,6 @@ is different. This makes following recipes without background information so hard and a fail-prone endeavor. This book intends to close that gap. -![A whole wheat sourdough bread](./book/images/whole-wheat-crumb.jpg) - ## Background 4 years after launching the repositories [the-bread-code](https://github.com/hendricius/the-bread-code) @@ -21,7 +21,8 @@ project intends to go one step deeper into the workings of natural fermentation. At the same time as many scientific references as possible are provided. -![The book cover](book/images/cover-page.jpg) +![A whole wheat sourdough bread](./book/images/whole-wheat-crumb.jpg) + ## Building the book (Docker) @@ -67,6 +68,13 @@ The below versions are automatically built on every push to the `main` branch. * [Download compiled .mobi version](https://www.the-bread-code.io/book.mobi) * [Download compiled .azw3 version](https://www.the-bread-code.io/book.azw3) +There's an additional enhanced accessibility version using a sans serif font: + +* [Download compiled .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf) +* [Download compiled .epub version](https://www.the-bread-code.io/book-sans-serif.epub) +* [Download compiled .mobi version](https://www.the-bread-code.io/book-sans-serif.mobi) +* [Download compiled .azw3 version](https://www.the-bread-code.io/book-sans-serif.azw3) + ## Support Did you find a typo, or feel the wording could be improved? @@ -78,9 +86,9 @@ that it will reach more people all over the world without budget constraints. If you would like to contribute with a small donation you can do so -via my [ko-fi page.](https://breadco.de/book) This will help me -to cover costs related to running the-bread-code and allow me -to work more updates for this book. +via my [ko-fi page.](https://breadco.de/book) Your donation will tremendously +help me to cover costs related to running the-bread-code. It futhermore allows +me to dedidcate time to continously update and improve this book. ## Links diff --git a/book/book.tex b/book/book.tex index d8c687d..5044779 100644 --- a/book/book.tex +++ b/book/book.tex @@ -14,6 +14,10 @@ \usepackage{tex4ebook} \usepackage{chemformula} +% Fonts for accessibility +%\usepackage{helvet} +%\renewcommand{\familydefault}{\sfdefault} + % References \usepackage[backend=biber]{biblatex} \addbibresource{references.bib} diff --git a/book/makefile b/book/makefile index 7d16463..0a0a107 100644 --- a/book/makefile +++ b/book/makefile @@ -4,6 +4,11 @@ build_pdf: clean figures tables biber book pdflatex book.tex +# setup_default_build: +# sed -i '.bak' 's#^\\usepackage{helvet}#%\\usepackage{helvet}#g' book.tex +# sed -i '.bak' 's#^\\renewcommand{\\familydefault}{\\sfdefault}#%\\renewcommand{\\familydefault}{\\sfdefault}#g' book.tex + + .PHONY: clean_figures clean_figures: cd figures @@ -64,20 +69,48 @@ clean: clean_figures rm -f content.opf find . -name "*.xbb" | xargs rm -f rm -rf release/ + rm -rf release_sans_serif/ -.PHONY: release -release: clean build_pdf make_release_dir build_ebook +.PHONY: release_default +release_default: clean build_pdf make_release_dir build_ebook cp book.pdf release/TheBreadCode-The-Sourdough-Framework.pdf cp book-mobi/book.mobi release/TheBreadCode-The-Sourdough-Framework.mobi cp book-epub/book.epub release/TheBreadCode-The-Sourdough-Framework.epub cp book-azw3/book.azw3 release/TheBreadCode-The-Sourdough-Framework.azw3 +.PHONY: release_default +release: release_default release_sans_serif + .PHONY: make_release_dir make_release_dir: mkdir -p release +.PHONY: release_sans_serif +release_sans_serif: make_release_dir + # For the sans serif version we are just going + # to copy all the files into a new folder and + rm -rf release_sans_serif/ + mkdir /tmp/release_sans_serif + cp -R * /tmp/release_sans_serif + mv /tmp/release_sans_serif . + # The next part will uncomment the sans serif font in the book.tex + # + # Note that the OS X sed behaves a little different + # than the gnu sed. If you are on OS X you might + # have to install gnu sed for this to work. Or you can + # use sed -i '.bak' restofcommand. OS X wants to have + # a backup file listed before replacing the contents + # of a file. + sed -i 's#%\\usepackage{helvet}#\\usepackage{helvet}#g' release_sans_serif/book.tex + sed -i 's#%\\renewcommand{\\familydefault}{\\sfdefault}#\\renewcommand{\\familydefault}{\\sfdefault}#g' release_sans_serif/book.tex + cd release_sans_serif && $(MAKE) release_default + cp release_sans_serif/release/TheBreadCode-The-Sourdough-Framework.pdf release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf + cp release_sans_serif/release/TheBreadCode-The-Sourdough-Framework.mobi release/TheBreadCode-The-Sourdough-Framework-sans-serif.mobi + cp release_sans_serif/release/TheBreadCode-The-Sourdough-Framework.epub release/TheBreadCode-The-Sourdough-Framework-sans-serif.epub + cp release_sans_serif/release/TheBreadCode-The-Sourdough-Framework.azw3 release/TheBreadCode-The-Sourdough-Framework-sans-serif.azw3 + .PHONY: build_ebook -build_ebook: build_pdf make_release_dir +build_ebook: make_release_dir find . -name "*.jpg" | xargs ebb -x find . -name "*.png" | xargs ebb -x tex4ebook -c tex4ebook.cfg -f epub book.tex From 6c8839da8729c7542109e932505a20da084e1c2a Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Sun, 21 May 2023 20:19:56 +0200 Subject: [PATCH 04/18] =?UTF-8?q?=F0=9F=A4=A1=20Add=20"make=20bake"=20comm?= =?UTF-8?q?and=20(#97)?= MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit I feel like since this is bread related, release should be renamed to "bake". So `make bake` will bake you the final book versions. --- .github/workflows/main.yml | 6 +++--- .github/workflows/validate.yml | 4 ++-- README.md | 12 ++++++------ book/makefile | 4 ++-- makefile | 6 +++--- 5 files changed, 16 insertions(+), 16 deletions(-) diff --git a/.github/workflows/main.yml b/.github/workflows/main.yml index d8360bf..b0717e6 100644 --- a/.github/workflows/main.yml +++ b/.github/workflows/main.yml @@ -9,7 +9,7 @@ jobs: steps: - name: Set up git repository uses: actions/checkout@v3 - - name: Build the book + - name: Bake the book uses: xu-cheng/texlive-action/full@v1 with: run: | @@ -18,8 +18,8 @@ jobs: tar xzf kindlegen_linux_2.6_i386_v2_9.tar.gz mv kindlegen /usr/bin cd book - make release - - name: Release book on S3 + make bake + - name: Release baked book to S3 uses: shallwefootball/s3-upload-action@master with: aws_key_id: ${{ secrets.AWS_KEY_ID }} diff --git a/.github/workflows/validate.yml b/.github/workflows/validate.yml index 961f399..9a39146 100644 --- a/.github/workflows/validate.yml +++ b/.github/workflows/validate.yml @@ -13,7 +13,7 @@ jobs: apk add make cd book make build_pdf - - name: Test building release versions + - name: Test baking the release versions uses: xu-cheng/texlive-action/full@v1 with: run: | @@ -22,4 +22,4 @@ jobs: tar xzf kindlegen_linux_2.6_i386_v2_9.tar.gz mv kindlegen /usr/bin cd book - make release + make bake diff --git a/README.md b/README.md index ec8add3..c2c11aa 100644 --- a/README.md +++ b/README.md @@ -24,7 +24,7 @@ as possible are provided. ![A whole wheat sourdough bread](./book/images/whole-wheat-crumb.jpg) -## Building the book (Docker) +## 🍞 Baking the book (Docker) ```console make @@ -32,15 +32,15 @@ make Then you can check out the file `book/book.pdf` -If you want to build the eBook versions (.epub, .mobi, .azw3) run: +If you want to 🍞 bake all the versions including ebook formats (.pdf, .epub, .mobi, .azw3) run: ```console -make release +make bake ``` You can check the files in the folder `book/release/` -## Building the book locally (LaTeX) +## 🍞 Baking the book locally (LaTeX) Make sure you have `biber` installed. Refer to your system's installation instructions for LaTeX. @@ -50,11 +50,11 @@ cd book/ make ``` -If you want to build the eBook versions (.epub, .mobi, .azw3) run: +If you want to 🍞 bake all the versions including ebook formats (.pdf, .epub, .mobi, .azw3) run: ```console cd book/ -make release +make bake ``` You can check the files in the folder `book/release/` diff --git a/book/makefile b/book/makefile index 0a0a107..e257e1a 100644 --- a/book/makefile +++ b/book/makefile @@ -78,8 +78,8 @@ release_default: clean build_pdf make_release_dir build_ebook cp book-epub/book.epub release/TheBreadCode-The-Sourdough-Framework.epub cp book-azw3/book.azw3 release/TheBreadCode-The-Sourdough-Framework.azw3 -.PHONY: release_default -release: release_default release_sans_serif +.PHONY: bake +bake: release_default release_sans_serif .PHONY: make_release_dir make_release_dir: diff --git a/makefile b/makefile index d9a03f2..bd9349f 100644 --- a/makefile +++ b/makefile @@ -2,9 +2,9 @@ build_book: build_docker_image docker run -it -v .:/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make build_pdf" -.PHONY: release -release: build_docker_image - docker run -it -v .:/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make release" +.PHONY: bake +bake: build_docker_image + docker run -it -v .:/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make bake" .PHONY: build_docker_image build_docker_image: From ca92125df87da0a8bd2c2a0165d806a1a01414c5 Mon Sep 17 00:00:00 2001 From: Neil Trodden Date: Mon, 22 May 2023 08:31:41 +0100 Subject: [PATCH 05/18] Various typos (#98) * fix: :pencil2: and -> at * fix: :pencil2: redundant of --- book/sourdough-starter/sourdough-starter.tex | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 6c14976..a889933 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -156,7 +156,7 @@ than the ones from another starter. Some people have also reported how the microbes from your hand or air can influence your starter's microorganisms. This makes sense to a certain extent. Your hand's microbes might be good at fermenting your sweat, but -probably not so good and metabolizing glucose. The contamination +probably not so good at metabolizing glucose. The contamination of your hands or air might play a minor role in the initial epic battle. But only the fittest microbes fitting the sourdough's niche are going to survive. This means the microorganisms that know @@ -319,7 +319,7 @@ yeast part of your sourdough and balance the fermentation. \end{figure} You have made your sourdough starter and your first bread. How do you perform -maintenance for your starter? There are countless of different maintenance +maintenance for your starter? There are countless different maintenance methods out there. Some people go completely crazy about their starter and perform daily feedings of the starter. The key to understanding how to properly conduct maintenance is to understand what happens to your starter after you From 77d3a9c75bda4d9b70d61069382719e3d0621b3b Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Thu, 25 May 2023 12:36:30 +0100 Subject: [PATCH 06/18] Improve the look of tables (#99) MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit 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 --- book/baking/baking.tex | 12 ++++++--- book/bread-types/bread-types.tex | 16 +++++++----- book/flour-types/flour-types.tex | 22 ++++++++++------ .../sourdough-starter-types.tex | 12 +++++---- book/sourdough-starter/sourdough-starter.tex | 10 ++++--- book/storing-bread/storing-bread.tex | 10 ++++--- book/tables/table-bakers-math-example.tex | 14 +++++----- book/tables/table-baking-process-stages.tex | 23 +++++++++------- book/tables/table-dough-size-increase.tex | 15 ++++++----- book/tables/table-fermentation-effects.tex | 22 ++++++++++------ .../table-flat-bread-pancake-recipe.tex | 17 ++++++------ book/tables/table-flour-types.tex | 18 +++++++------ .../table-grains-bread-making-process.tex | 23 ++++++++-------- book/tables/table-oven-baking-overview.tex | 16 +++++++----- book/tables/table-overview-bread-types.tex | 17 ++++++------ book/tables/table-overview-w-values.tex | 15 ++++++----- book/tables/table-ph-values-dough.tex | 20 +++++++------- book/tables/table-recipe-bakers-math.tex | 14 +++++----- book/tables/table-starter-types.tex | 14 +++++----- book/tables/table-starter-usage-activity.tex | 22 +++++++++------- book/tables/table-storing-bread-overview.tex | 26 ++++++++++++++----- book/tables/vars.tex | 1 + book/wheat-sourdough/wheat-sourdough.tex | 26 ++++++++++++------- 23 files changed, 226 insertions(+), 159 deletions(-) diff --git a/book/baking/baking.tex b/book/baking/baking.tex index fd7f2b7..2726244 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -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!] - \includegraphics{tables/table-baking-process-stages.pdf} - \caption{The different stages that your dough undergoes during the baking process.} + \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] - \includegraphics{tables/table-oven-baking-overview.pdf} - \caption{An overview of different oven types and their different baking methods} + \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 diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index d6f34fd..f7c5ca0 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -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] - \includegraphics{tables/table-overview-bread-types.pdf} - \caption{An overview of different bread types and their respective complexity} + \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] - \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.} + \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 diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index b837859..6630301 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -13,9 +13,11 @@ Depending on which layers are still present, names are used to describe the type of flour. \begin{figure}[!htb] - \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} + \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] - \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} + \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] - \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} + \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 diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index c78f313..fafebbb 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -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 diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index a889933..1b904e9 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -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 diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 1c26451..457a4d8 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -4,10 +4,12 @@ your bread can be best enjoyed at a later time. \begin{figure}[!htb] - \includegraphics{tables/table-storing-bread-overview.pdf} - \caption{A table visualizing the advantages and disadvantages - of different bread storing options.} - \label{table:bread-storage} + \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} diff --git a/book/tables/table-bakers-math-example.tex b/book/tables/table-bakers-math-example.tex index dc80fb9..40a3636 100644 --- a/book/tables/table-bakers-math-example.tex +++ b/book/tables/table-bakers-math-example.tex @@ -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} diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex index f6e7071..0d2ffee 100644 --- a/book/tables/table-baking-process-stages.tex +++ b/book/tables/table-baking-process-stages.tex @@ -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} diff --git a/book/tables/table-dough-size-increase.tex b/book/tables/table-dough-size-increase.tex index 47d2c98..6253816 100644 --- a/book/tables/table-dough-size-increase.tex +++ b/book/tables/table-dough-size-increase.tex @@ -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} diff --git a/book/tables/table-fermentation-effects.tex b/book/tables/table-fermentation-effects.tex index f3bd80a..4d81425 100644 --- a/book/tables/table-fermentation-effects.tex +++ b/book/tables/table-fermentation-effects.tex @@ -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} diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex index 5ec6493..29248cd 100644 --- a/book/tables/table-flat-bread-pancake-recipe.tex +++ b/book/tables/table-flat-bread-pancake-recipe.tex @@ -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} diff --git a/book/tables/table-flour-types.tex b/book/tables/table-flour-types.tex index 96a16ea..cb643c5 100644 --- a/book/tables/table-flour-types.tex +++ b/book/tables/table-flour-types.tex @@ -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} diff --git a/book/tables/table-grains-bread-making-process.tex b/book/tables/table-grains-bread-making-process.tex index 67e8045..258427d 100644 --- a/book/tables/table-grains-bread-making-process.tex +++ b/book/tables/table-grains-bread-making-process.tex @@ -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} diff --git a/book/tables/table-oven-baking-overview.tex b/book/tables/table-oven-baking-overview.tex index bbca38b..2be81bf 100644 --- a/book/tables/table-oven-baking-overview.tex +++ b/book/tables/table-oven-baking-overview.tex @@ -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} diff --git a/book/tables/table-overview-bread-types.tex b/book/tables/table-overview-bread-types.tex index e809690..040a574 100644 --- a/book/tables/table-overview-bread-types.tex +++ b/book/tables/table-overview-bread-types.tex @@ -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} diff --git a/book/tables/table-overview-w-values.tex b/book/tables/table-overview-w-values.tex index 569a969..75601b5 100644 --- a/book/tables/table-overview-w-values.tex +++ b/book/tables/table-overview-w-values.tex @@ -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} diff --git a/book/tables/table-ph-values-dough.tex b/book/tables/table-ph-values-dough.tex index 3879438..d1b9b48 100644 --- a/book/tables/table-ph-values-dough.tex +++ b/book/tables/table-ph-values-dough.tex @@ -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} diff --git a/book/tables/table-recipe-bakers-math.tex b/book/tables/table-recipe-bakers-math.tex index 2f6b859..ddb6961 100644 --- a/book/tables/table-recipe-bakers-math.tex +++ b/book/tables/table-recipe-bakers-math.tex @@ -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} diff --git a/book/tables/table-starter-types.tex b/book/tables/table-starter-types.tex index 88ede4e..3461aba 100644 --- a/book/tables/table-starter-types.tex +++ b/book/tables/table-starter-types.tex @@ -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} diff --git a/book/tables/table-starter-usage-activity.tex b/book/tables/table-starter-usage-activity.tex index 7a9d9bc..009fcb1 100644 --- a/book/tables/table-starter-usage-activity.tex +++ b/book/tables/table-starter-usage-activity.tex @@ -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} diff --git a/book/tables/table-storing-bread-overview.tex b/book/tables/table-storing-bread-overview.tex index 1daa8db..b59ea90 100644 --- a/book/tables/table-storing-bread-overview.tex +++ b/book/tables/table-storing-bread-overview.tex @@ -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} diff --git a/book/tables/vars.tex b/book/tables/vars.tex index be12b11..e9764c8 100644 --- a/book/tables/vars.tex +++ b/book/tables/vars.tex @@ -1 +1,2 @@ \documentclass{standalone} +\usepackage{booktabs} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 906b8e4..8f439b4 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -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 From c98f4fa74da2c6bb19d07fd06da0362ecd132a71 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 25 May 2023 13:47:10 +0200 Subject: [PATCH 07/18] Fix missing step in flow chart (#102) We were missing one step in the starter readiness check. This fixes #100. --- book/figures/fig-starter-readiness.tex | 6 ++++-- 1 file changed, 4 insertions(+), 2 deletions(-) diff --git a/book/figures/fig-starter-readiness.tex b/book/figures/fig-starter-readiness.tex index eeced12..50389cf 100644 --- a/book/figures/fig-starter-readiness.tex +++ b/book/figures/fig-starter-readiness.tex @@ -5,8 +5,10 @@ \node [block] (init) {\footnotesize Make a starter}; \node [block, right of=init, node distance=3cm] (feed) {\footnotesize Feed your starter}; \path [line] (init) -- (feed); - \node [block, right of=feed, node distance=3cm] (ready_question) {\footnotesize Perform readiness check}; - \path [line] (feed) -- (ready_question); + \node [block, right of=feed, node distance=3cm] (wait_12_after_feed) {\footnotesize Wait 12 hours}; + \path [line] (feed) -- (wait_12_after_feed); + \node [block, right of=wait_12_after_feed, node distance=3cm] (ready_question) {\footnotesize Perform readiness check}; + \path [line] (wait_12_after_feed) -- (ready_question); \node [block, below of=feed, node distance=3cm] (wait_12) {\footnotesize Wait 12 hours}; \path [line] (wait_12) -- (feed); \node [decision, right of=ready_question, node distance=3.5cm] (is_bubbly) {\footnotesize Bubbly? Size Increase?}; From 17d87c9af2d091892abe339e6887c28ba7989ce9 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 25 May 2023 14:36:25 +0200 Subject: [PATCH 08/18] Revert "Fixed no such file error when running docker via sudo (#88)" This reverts commit d2af29b09b4c0e7592e1c985489a6d47a9ac7bd0. --- makefile | 10 +++++----- 1 file changed, 5 insertions(+), 5 deletions(-) diff --git a/makefile b/makefile index bd9349f..eb0eccc 100644 --- a/makefile +++ b/makefile @@ -1,10 +1,10 @@ -.PHONY: build_book -build_book: build_docker_image - docker run -it -v .:/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make build_pdf" - .PHONY: bake bake: build_docker_image - docker run -it -v .:/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make bake" + docker run -it -v $(PWD):/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make bake" + +.PHONY: release +release: build_docker_image + docker run -it -v $(PWD):/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make release" .PHONY: build_docker_image build_docker_image: From 61c33e4b603eb84fa15672be1dab7d1883859a92 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 25 May 2023 16:07:11 +0200 Subject: [PATCH 09/18] Spelling fixes + Improvements Thanks again to Adam Carter for sending me the suggestions! --- book/troubleshooting/misc.tex | 93 ++++++++++++++++++++--------------- 1 file changed, 52 insertions(+), 41 deletions(-) diff --git a/book/troubleshooting/misc.tex b/book/troubleshooting/misc.tex index e8dc4c8..41da67c 100644 --- a/book/troubleshooting/misc.tex +++ b/book/troubleshooting/misc.tex @@ -10,19 +10,20 @@ amylase and protease enzymes work faster, making more sugars available and degrading the gluten proteins. At around 22°C (72°F) in my kitchen my bulk fermentation is ready -after around 10 hours. I am using around 20 percent of sourdough +after around 10 hours. I use around 20 percent of sourdough starter based on the flour. In summertime the temperatures in my kitchen sometimes increase to 25°C (77°F). In that case -I am reducing the sourdough starter to around 10 percent. +I reduce the sourdough starter to around 10 percent. + If I didn't do that, my fermentation would be done after around 4-7 hours. The problem is that the dough is quite unstable when fermenting at this high speed. This means -that you are easily running into issues of over-fermentation. +that you easily run into issues of over-fermentation. Finding the perfect sweet spot between fermenting enough -and not too much is becoming much harder. Normally you might +and not too much becomes much harder. Normally you might have a time window of 1 hour. But at the rapid speed it might be reduced to a time window of 20 minutes. Now at -30°C (86°F), ambient temperature things are much faster. Your bulk +30°C (86°F), everything moves much faster. Your bulk fermentation might be complete in 2-4 hours when using 10-20 percent starter. Proofing your dough in the fridge becomes almost impossible. As your dough cools down in the @@ -34,7 +35,7 @@ end up overproofing your dough if you leave it overnight in the fridge. That's why I recommend that you reduce the amount of starter -that you use in the tropics to something at around 1-5 percent +that you use in the tropics to around 1-5 percent based on the flour. This will slow down the fermentation process significantly and provides you a bigger window of time. Try to aim for an overall bulk fermentation of at @@ -42,16 +43,19 @@ least 8-10 hours. Reduce the amount of starter to get there. When making dough, try to use the same water temperature as your ambient temperature. Assuming that the temperature -will climb to 30°C, try to start your dough directly +will climb to 30°C, try to start your dough with 30°C water. This means that you can carefully rely on -a small fermentation sample that visualizes your fermentation -progress. The sample only works reliably if your dough temperature +a small fermentation sample (aliquot jar) that visualizes your fermentation +progress. To read more about this technique refer +to section \ref{section:bulk-fermentation}. + +The sample only works reliably if your dough temperature is equal to your ambient temperature. Else the sample heats up or cools down faster. So tread carefully when using the sample in this case. It's always better to stop the fermentation a little too early rather than too late. Stretch and folds during the bulk fermentation -will help you to develop a better look and feel for +will help you to develop a better feel for the dough. An expensive but possibly useful tool could be a pH meter that allows you to perfectly measure how much acidity has been created by the @@ -74,17 +78,17 @@ great oven spring when making wheat based doughs. When starting with this hobby I always wondered why my rye breads would turn out so flat. Yes, rye has gluten, but small particles called {\it hemicelluloses} (arabinoxylan and beta-glucan) \cite{rye-defects}. -prevent the dough from developing a gluten network like you can -do with wheat. Your efforts are in vain, and your dough will +prevent the dough from developing a gluten network it can +with wheat. Your efforts will be in vain, and your dough will stay flat. Only spelt- and wheat-based doughs have the capability -to retain the \ch{CO2} created by the fermentation. +of retaining the \ch{CO2} created by the fermentation. In most cases something is probably off with your sourdough starter. This very often happens when the starter -is still relatively young and hasn't yet matured -at fermenting flour. Over time your sourdough -starter is going to become better and better at fermenting -flour. Keep your sourdough starter at room temperature +is still relatively young and isn't as capable of +fermenting flour. Over time your sourdough +starter is going to become better and better. +Keep your sourdough starter at room temperature and then apply daily feedings with a 1:5:5 ratio. This would be 1 part old starter, 5 parts flour, 5 parts water. This allows you to achieve a better @@ -139,9 +143,11 @@ experience, most of my pure rye starters produced stronger acetic notes. Chemically, the acetic acid isn't as sour, but when tasting it will seem more sour. Make sure to use a starter that is at a hydration of around 100 percent. Acetic acid production -requires oxygen. A too-liquid starter tends to favor lactic -acid production because the flour is submerged in water, no -oxygen can reach the fermentation after a while. +requires oxygen. A starter that is too liquid tends to favor lactic +acid production because the flour is submerged in water. By submerging +the dough very little oxygen can pass through the water to the fermenting flour. +Because of this, only very little acetic acid can be produced. Over +time the acetic acid-producing bacteria will perish from your starter. \begin{figure}[!htb] \includegraphics[width=\textwidth]{parbaked-bread.jpg} @@ -157,8 +163,8 @@ to customers. Once you receive it, you just bake it again for another 20-30 minutes to achieve the desired crust and then you can eat it. Some of the customers reported a very sour tasting bread. After investigating a bit more, it became -crystal clear. By baking the bread twice you don't boil -as much of the acid during the baking process. Water +crystal clear. By baking the bread twice you don't boil off +as much acid during the baking process. Water evaporates at around 100°C (212°F) while acetic acid boils at 118°C (244°F) and lactic acid at 122°C (252°F). After baking for 30 minutes at around 230°C (446°F) some of the water has started to evaporate, @@ -175,9 +181,13 @@ exceed the 118°C required to boil the acid. Overall, your bread will be more sour. The enhanced acidity also helps to prevent pathogens from entering your bread. The bread will be good for a longer period of time. That's why -the concept of a delivery works well with sour sourdough bread. -In my experiments the bread stayed good for up to a week -in a plastic bag. +the concept of a delivery bakery works well with tangy sourdough bread. +In my own experiments, the bread stayed good for up to a week +in a plastic bag. This is much longer than a yeast-based dough that might +mold after just a few days. \footnote{Some of my first test customers however +reported that the bread was overly sour and not pleasant to eat at all. +When this happens to you, consider toasting the bread. Toasting +will boil off additional acidity.} \section{My bread is too sour} @@ -199,17 +209,18 @@ once per day at room temperature. This way you shift the tides of your starter towards a better yeast fermentation \cite*{more+active+starter}. To shift the tides even further, a real game changer -to me has been to create a stiff sourdough starter. The +for me has been to create a stiff sourdough starter. The stiff sourdough starter is at a hydration of around 50 percent. By doing so your sourdough starter will favor yeast -activity a lot more. Your doughs will be more fluffy and will -not as sour for a given volume increase. I tested this -by putting condoms over different glass jars. I used +activity a lot more. Your doughs will be more fluffy and less +sour for a given volume increase. I tested this +by putting balloons over different glass jars. I used the same amount of flour for each of the samples. I tested a regular starter, a liquid starter and a stiff starter. The stiff starter by far created the most \ch{CO2} -compared to the other starters. The balloons were inflated -the most. \cite{stiff+starter} +compared to the other starters. As a consequence, the stiff +starter balloon was inflated the most. \cite{stiff+starter} You can read more +about the topic of stiff starters in section \ref{section:stiff-starter}. Another unconventional approach could be to add baking powder to your dough. The baking powder neutralizes the @@ -233,11 +244,11 @@ mold spores. When beginning a sourdough starter, all the microorganisms start to compete by metabolizing the flour. Mold can sometimes win the race and outcompete the natural wild yeast and bacteria. In that case simply -try cultivating your sourdough starter again. If it molds +try cultivating your sourdough starter again. If mold reappears again, it might be a very moldy batch of flour. Try a different flour to begin your sourdough starter with. -Mature sourdough starters should not mold unless the conditions +Mature sourdough starters should not go moldy unless the conditions of the starter change. I have seen mold appearing when the starter is stored in the fridge and the surface dried out. It also sometimes forms on the edges of your starter's container, typically in areas where no active @@ -269,7 +280,7 @@ metabolites that inhibit mold growth. \cite{mold+lactic+acid+bacteria} To pickle your starter, simply take a bit of your existing starter (5 grams for instance). Then feed the mixture with 20g of flour and 100g of water. You have -created a starter a hydration of around 500 percent. Shake the mixture vigorously. +created a starter with a hydration of around 500 percent. Shake the mixture vigorously. After a few hours you should start seeing most of the flour near the bottom of your container. After a while most of the oxygen from the bottom mixture is depleted and anaerobic lactic acid bacteria will start to thrive. Take a @@ -455,15 +466,15 @@ accelerated by my using whole wheat flour. Whole wheat contains more enzymes than white flour. To fix this, try to make sure that your sourdough starter is lively -and active. Simply apply a couple of more feedings in advance before +and active. Simply apply a couple more feedings before making your dough. This way your dough becomes ready to shape before it has completely broken down. \section{My sourdough starter is too sour} -A too-sour sourdough starter will cause problems during -the fermentation. Your fermentation will be more on the -bacterial side, rather than the yeast side. This means +If your sourdough starter is too sour it will cause problems during +the fermentation. Your fermentation will have more +bacterial activity than yeast activity. This means you will likely create a more tangy loaf which isn't as fluffy as it could be. The goal is to reach the right balance: Fluffy consistency from the yeast and a great, @@ -482,8 +493,8 @@ the amount of old starter that you use to feed. A ratio of 1:5:5 or 1:10:10 can do wonders. In this case you would take 1 part of starter (10g) and feed it with 50g of flour and 50g of water. This way the microorganisms start -the fermentation in a green field environment. This is -similar to the 10 percent starter of 20 percent starter +the fermentation in a greenfield environment. This is +similar to the 10 percent starter or 20 percent starter ratio that you use to make a dough. These days I almost never use a 1:1:1 ratio. This only makes sense when you are initially creating your starter. You want a sour @@ -685,7 +696,7 @@ them you can cook the seeds for 10 minutes in hot water. Rinse them with cold water before adding them to your dough. If you want to sweeten the dough, your best option is to add sugar during the -shaping stage. Initial sugar is typically fermented and no residual sugar +shaping stage. Sugar added too early in the process typically gets fermented until none of it remains. Adjust your shaping technique a little bit and spread your sugar mixture over a flattened-out dough. You can then roll the dough together, incorporating layers of sugar. From 5412aa6e50d136e409858b850f3319cdf9406392 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Fri, 26 May 2023 13:35:04 +0200 Subject: [PATCH 10/18] Ebook improvements (#103) * Ebook improvements Removes fixed height and width from the resulting HTML and adds an additional css for the ebook formats. * Update gitignore * Strip tags --- .gitignore | 1 + book/book-ebook.css | 9 +++++++++ book/book.mk4 | 9 +++++++++ book/makefile | 5 +++-- book/tex4ebook.cfg | 1 + 5 files changed, 23 insertions(+), 2 deletions(-) create mode 100644 book/book-ebook.css create mode 100644 book/book.mk4 diff --git a/.gitignore b/.gitignore index bb985d4..d4b68f5 100644 --- a/.gitignore +++ b/.gitignore @@ -50,4 +50,5 @@ book/book-mobi/ book/book-azw3/ *.bak book_sans_serif/ +release_sans_serif/ *.opf diff --git a/book/book-ebook.css b/book/book-ebook.css new file mode 100644 index 0000000..ecc3e08 --- /dev/null +++ b/book/book-ebook.css @@ -0,0 +1,9 @@ +.figure { + max-width: 100%; +} +.figure img { + max-width: 100% !important; + height: auto; + object-fit: contain; + width: auto; +} diff --git a/book/book.mk4 b/book/book.mk4 new file mode 100644 index 0000000..eb3ff75 --- /dev/null +++ b/book/book.mk4 @@ -0,0 +1,9 @@ +local filter = require "make4ht-filter" +local changePath = function(s) return s:gsub("%./images//","images/") end +local removeHeight = function(s) return s:gsub('height="%d+"', '') end +local removeWidth = function(s) return s:gsub('width="%d+"', '') end +local removeMaxWidth = function(s) return s:gsub(' max-width: %d+px;', '') end +local removeFixedSettings = function(s) return removeMaxWidth(removeWidth(removeHeight(changePath(s)))) end +local process = filter{removeFixedSettings} +Make:htlatex() +Make:match("html$",process) diff --git a/book/makefile b/book/makefile index e257e1a..41e6cc4 100644 --- a/book/makefile +++ b/book/makefile @@ -111,8 +111,9 @@ release_sans_serif: make_release_dir .PHONY: build_ebook build_ebook: make_release_dir - find . -name "*.jpg" | xargs ebb -x - find . -name "*.png" | xargs ebb -x tex4ebook -c tex4ebook.cfg -f epub book.tex tex4ebook -c tex4ebook.cfg -f mobi book.tex + # not sure why, but I hvae to generate the mobi twice for the + # release command to properly work. + tex4ebook -c tex4ebook.cfg -f mobi book.tex tex4ebook -c tex4ebook.cfg -f azw3 book.tex diff --git a/book/tex4ebook.cfg b/book/tex4ebook.cfg index b84c63a..53c9efa 100644 --- a/book/tex4ebook.cfg +++ b/book/tex4ebook.cfg @@ -3,6 +3,7 @@ \Configure{DocumentLanguage}{en} \Configure{OpfScheme}{URI} \Configure{UniqueIdentifier}{https://the-bread-code.io} +\Configure{AddCss}{book-ebook.css} \Configure{CoverMimeType}{image/jpeg} \CoverMetadata{images/cover-page.jpg} \EndPreamble From 85b1acc3b6a61ea8298a85082fdf20dd5f547143 Mon Sep 17 00:00:00 2001 From: Hanso707 <108127677+Hanso707@users.noreply.github.com> Date: Thu, 1 Jun 2023 14:26:06 +0200 Subject: [PATCH 11/18] Update sourdough-starter.tex (#106) Fixed 'typo' --- book/sourdough-starter/sourdough-starter.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 1b904e9..6226b82 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -106,7 +106,7 @@ endophytes living in the grain. Start by measuring approximately 50 grams each of flour and water. The measurements don't have to be exact; you can use -less or more, and just and eyeball the proportions. These +less or more, or just eyeball the proportions. These values are just shown as a reference. Don't use chlorinated water when setting up your starter. From f0a3deaac3d74ab6eee692c001401573a6d9d713 Mon Sep 17 00:00:00 2001 From: John Moon Date: Thu, 1 Jun 2023 05:26:26 -0700 Subject: [PATCH 12/18] Fix typo in sourdough-starter-types.tex (#104) "must" -> "most" --- book/sourdough-starter/sourdough-starter-types.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index fafebbb..f10ddbc 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -79,7 +79,7 @@ a longer fermentation before most gluten is broken down. The regular sourdough starter is made at a hydration of around 100 percent. This means the starter has equal parts of flour and water. This is the most -common and must universal sourdough starter there is. The starter has a good +common and most universal sourdough starter there is. The starter has a good balance of yeast and bacteria. After a feeding, the volume increases and increases. After it reaches a certain peak, it will start to collapse again. From 037ae6d7fdbecd78474f8e0808426fa2aad14382 Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Thu, 1 Jun 2023 14:38:37 +0200 Subject: [PATCH 13/18] Nicer/Simpler tables (#107) * Make headrow in tables bold * Simplify tables markup - Markup is definitely simpler. - Will not be built separately in a pdf anymore. - Fixed some typo as well - Relatively coherent look - Can be better, some sizes are relatively arbitrary * Remove horizontal separation inside tables Not very nice if you ask me.. --- book/baking/baking.tex | 11 ++--- book/book.tex | 4 ++ book/bread-types/bread-types.tex | 20 +++++---- book/flour-types/flour-types.tex | 27 ++++++------ book/makefile | 4 -- .../sourdough-starter-types.tex | 2 +- book/sourdough-starter/sourdough-starter.tex | 12 +++--- book/storing-bread/storing-bread.tex | 6 +-- book/tables/table-bakers-math-example.tex | 16 +++---- book/tables/table-baking-process-stages.tex | 28 +++++-------- book/tables/table-dough-size-increase.tex | 18 ++++---- book/tables/table-fermentation-effects.tex | 42 +++++++++++-------- .../table-flat-bread-pancake-recipe.tex | 22 +++++----- book/tables/table-flour-types.tex | 20 ++++----- .../table-grains-bread-making-process.tex | 25 +++++------ book/tables/table-oven-baking-overview.tex | 18 ++++---- book/tables/table-overview-bread-types.tex | 20 ++++----- book/tables/table-overview-w-values.tex | 17 +++----- book/tables/table-ph-values-dough.tex | 22 ++++------ book/tables/table-recipe-bakers-math.tex | 16 +++---- book/tables/table-starter-types.tex | 17 ++++---- book/tables/table-starter-usage-activity.tex | 26 +++++------- book/tables/table-storing-bread-overview.tex | 38 +++++++---------- book/tables/vars.tex | 2 - book/wheat-sourdough/wheat-sourdough.tex | 33 ++++++++------- 25 files changed, 209 insertions(+), 257 deletions(-) delete mode 100644 book/tables/vars.tex diff --git a/book/baking/baking.tex b/book/baking/baking.tex index 2726244..bbdd21d 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -21,7 +21,7 @@ extensible and can be stretched. \begin{table}[htp!] \begin{center} - \includegraphics{tables/table-baking-process-stages.pdf} + \input{tables/table-baking-process-stages.tex} \caption{The different stages that your dough undergoes during the baking process.} \end{center} \end{table} @@ -267,12 +267,13 @@ crust color. In my case this is another 15-25 minutes typically. \section{Conclusions} -\begin{figure}[!htb] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-oven-baking-overview.pdf} - \caption{An overview of different oven types and their different baking methods} + \input{tables/table-oven-baking-overview.tex} + \caption{An overview of different oven types and their different + baking methods.} \end{center} -\end{figure} +\end{table} Depending on your home oven, a different method of steaming may be used. Generally most ovens diff --git a/book/book.tex b/book/book.tex index 5044779..7c28cc3 100644 --- a/book/book.tex +++ b/book/book.tex @@ -13,6 +13,10 @@ \usepackage{tocloft} \usepackage{tex4ebook} \usepackage{chemformula} +\usepackage{booktabs} +\usepackage{makecell} + +\renewcommand\theadfont{\bfseries} % Fonts for accessibility %\usepackage{helvet} diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index f7c5ca0..79ded20 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -7,13 +7,13 @@ the most accessible, least effort type of bread you can make. 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{table}[!htb] \begin{center} - \includegraphics{tables/table-overview-bread-types.pdf} + \input{tables/table-overview-bread-types.tex} \caption{An overview of different bread types and their respective complexity} \end{center} \label{tab:bread-types-comparison} -\end{figure} +\end{table} \section{Flatbread} @@ -172,14 +172,16 @@ I have little time or when I am abroad. You can choose between two options: 1) A flatbread similar to a roti or naan bread or 2) sourdough pancakes. -\begin{figure}[!htb] +\begin{table}[!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.} + \input{tables/table-flat-bread-pancake-recipe.tex} + \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} +\end{table} To get started prepare your sourdough starter. If it has not been used for a very long time, consider giving it another feed. To do so simply take 1 g of your diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index 6630301..ec578a6 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -12,13 +12,14 @@ activated. The whitest flour you can get is mostly just the starch part of the s Depending on which layers are still present, names are used to describe the type of flour. -\begin{figure}[!htb] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-flour-types.pdf} + \input{tables/table-flour-types.tex} \label{tab:flour-types-comparison} - \caption{A comparison of how different types of wheat flour are labelled in different countries} + \caption{A comparison of how different types of wheat flour are + labelled in different countries.} \end{center} -\end{figure} +\end{table} In Germany, the ash content is used to describe the flours. The lab will burn 100 grams of flour in the oven. Then afterwards the remaining ash is extracted @@ -49,12 +50,13 @@ described. For no/low gluten flour your main focus is managing acidity. You do n 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{table}[!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} + \input{tables/table-grains-bread-making-process.tex} + \caption{An overview of different grain types and the steps involved + in the respective bread making process} \end{center} -\end{figure} +\end{table} As gluten has a special role, the rest of this chapter is dedicated to having a closer look at different gluten flours and how to distinguish them. Spelt @@ -102,13 +104,14 @@ product out of a high W flour you will need to have a long fermentation period. The long fermentation period also means that your microbes will enrich your dough with more flavor. -\begin{figure}[!htb] +\begin{table}[!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} + \input{tables/table-overview-w-values.tex} + \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{table} Generally, when aiming to bake free standing sourdough bread, aim for a higher protein content. If the diff --git a/book/makefile b/book/makefile index 41e6cc4..6827cb6 100644 --- a/book/makefile +++ b/book/makefile @@ -28,10 +28,6 @@ export_figures: figures: clean_figures cd figures && find . -name "fig-*.tex" -exec pdflatex '{}' \; -.PHONY: tables -tables: - cd tables && find . -name "table-*.tex" -exec pdflatex '{}' \; - .PHONY: clean clean: clean_figures rm -f book.blg diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index f10ddbc..9133e32 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -4,7 +4,7 @@ traits. \begin{table}[htp!] \begin{center} - \includegraphics{tables/table-starter-types.pdf} + \input{tables/table-starter-types.tex} \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.} diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 6226b82..ba7762e 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -34,12 +34,12 @@ but there is an easier way. This is where baker's math 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{table}[!htb] \begin{center} - \includegraphics{tables/table-bakers-math-example.pdf} + \input{tables/table-bakers-math-example.tex} \caption{An example table demonstrating how to properly calculate using baker's math} \end{center} -\end{figure} +\end{table} Note how each of the ingredients is calculated as a percentage based on the flour. The 100 percent is the baseline and represents the absolute @@ -50,13 +50,13 @@ Now let's go back to our example and adjust the flour, as we have more flour available the next day. As mentioned the next day we have 1.4 kilograms at hand (1400 grams). -\begin{figure}[H] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-recipe-bakers-math.pdf} + \input{tables/table-recipe-bakers-math.tex} \caption{An example recipe that uses 1400 grams as its baseline and is then calculated using baker's math} \end{center} -\end{figure} +\end{table} For each ingredient we calculate the percentage based on the flour available (1400 grams). So for the water diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 457a4d8..4b1b837 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -3,14 +3,14 @@ methods of storing your bread. This way your bread can be best enjoyed at a later time. -\begin{figure}[!htb] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-storing-bread-overview.pdf} + \input{tables/table-storing-bread-overview.tex} \caption{A table visualizing the advantages and disadvantages of different bread storing options.} \label{table:bread-storage} \end{center} -\end{figure} +\end{table} \section{Room temperature} diff --git a/book/tables/table-bakers-math-example.tex b/book/tables/table-bakers-math-example.tex index 40a3636..2c7b420 100644 --- a/book/tables/table-bakers-math-example.tex +++ b/book/tables/table-bakers-math-example.tex @@ -1,12 +1,8 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lrr} +\begin{tabular}{@{}r@{g }lrr@{ = }r@{}} \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 +\multicolumn{2}{c}{\thead{Ingredient}}& \thead{Percentage} & \multicolumn{2}{c}{\thead{Calculation}} \\ \midrule +1000& flour &100\% & 1000g of 1000g & 100\% \\ + 600& water & 60\% & 600g of 1000g & 60\% \\ + 100& sourdough starter & 10\% & 100g of 1000g & 10\% \\ + 20& salt & 2\% & 20g of 1000g & 2\% \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex index 0d2ffee..d17d6f0 100644 --- a/book/tables/table-baking-process-stages.tex +++ b/book/tables/table-baking-process-stages.tex @@ -1,19 +1,13 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lll} +\begin{tabular}{@{}rlp{0.5\textwidth}@{}} \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 +\thead{°C / °F} & \thead{Stage} & \thead{Description} \\ \midrule +60 / 140 & Sterilization & The temperature is too hot for your microorganisms and they die.\\ +75 / 167 & Gel building & A gel builds on the surface persisting your dough's structure. + It is still extensible and can spring in the oven.\\ +100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ +118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\ +122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ +140 / 284 & Maillard reaction & The maillard reaction starts to deform starches and proteins. + The dough starts browning.\\ +170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule \end{tabular} -\end{document} - diff --git a/book/tables/table-dough-size-increase.tex b/book/tables/table-dough-size-increase.tex index 6253816..dc84feb 100644 --- a/book/tables/table-dough-size-increase.tex +++ b/book/tables/table-dough-size-increase.tex @@ -1,13 +1,9 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{rr} +%TODO: Not great looking +\begin{tabular}{@{}cc@{}} \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 +\thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \midrule +8--10\% & 25\% \\ +10--12\% & 50\% \\ +12--15\% & 100\% \\ +\textgreater{} 15\% & \textgreater{} 100\% \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-fermentation-effects.tex b/book/tables/table-fermentation-effects.tex index 4d81425..529091d 100644 --- a/book/tables/table-fermentation-effects.tex +++ b/book/tables/table-fermentation-effects.tex @@ -1,19 +1,27 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llll} +\begin{tabular}{@{}>{\bfseries}p{0.12\textwidth}p{0.273\textwidth}p{0.273\textwidth}p{0.273\textwidth}@{}} \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 + &\multicolumn{3}{c}{\textbf{Fermentation}}\\ + \cmidrule(rl){2-4} + & \thead{Too short} & \thead{Too long} & \thead{Perfect} \\ \midrule +Crumb texture & Unbaked gummy areas towards the bottom of the bread. + & Crumb can be perceived as gummy as most gluten broken down. + & Crumb evenly baked. Crumb can be perceived as moist, but not gummy. + \\ +Alveoli & Overly large alveoli in the crumb ``craters''. + & Many tiny alveoli equally distributed. + & Alveoli evenly distributed, no ``craters''. + \\ +Taste & Pale neutral taste. + & Strong acidic flavor profile. Acidity overweighs when tasting. + & Balanced flavor profile, not too mild but also not too sour. + Depending on starter vinegary or lactic notes. + \\ +Texture & Overall poor texture. + & Good consistency, crumb is not as fluffy as it could be. + & Great combination of textures. + \\ +Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough. + & Very flat pancake like structure after baking. + & Great vertical oven spring. Dough grows more upwards rather than sideways. + \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex index 29248cd..3958647 100644 --- a/book/tables/table-flat-bread-pancake-recipe.tex +++ b/book/tables/table-flat-bread-pancake-recipe.tex @@ -1,14 +1,12 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lll} +%TODO: last line is not great +\begin{tabular}{@{}>{\bfseries} p{0.15\textwidth}rlrl@{}} \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 + & \multicolumn{2}{c}{\thead{Flat breads}} & \multicolumn{2}{c}{\thead{Pancakes}} \\ \midrule +Flour & 100g & & 100g & \\ +Water & 100g & (100\%) & 300g & (300\%) \\ +Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\ +Salt & 2g & (2\%) & 2g & (2\%) \\ +Bake when? & \multicolumn{2}{c}{Dough increased by 50\% in size.} + & \multicolumn{2}{c}{Bubbles visible on surface.}\\ +\bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-flour-types.tex b/book/tables/table-flour-types.tex index cb643c5..fd6ddd7 100644 --- a/book/tables/table-flour-types.tex +++ b/book/tables/table-flour-types.tex @@ -1,15 +1,9 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llrrr} +\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 +\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule +Cake & Soft flour & T405 & T45 & 00 \\ +All purpose & Plain flour & T550 & T55 & 0 \\ + & & T812 & T80 & 1 \\ + & & T1050 & T110 & 2 \\ +Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-grains-bread-making-process.tex b/book/tables/table-grains-bread-making-process.tex index 258427d..84c3932 100644 --- a/book/tables/table-grains-bread-making-process.tex +++ b/book/tables/table-grains-bread-making-process.tex @@ -1,17 +1,12 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lllll} +\begin{tabular}{@{}>{\bfseries}lcccc@{}} \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 +\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule +Wheat & Yes & Yes & Yes & Yes \\ +\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ +Spelt & Yes & Yes & Yes & Yes \\ +Rye & Yes & No & No & No \\ +Emmer & Yes & No & No & No \\ +Einkorn & Yes & No & No & No \\ +Rice & Yes & No & No & No \\ +Corn & Yes & No & No & No \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-oven-baking-overview.tex b/book/tables/table-oven-baking-overview.tex index 2be81bf..87bb9ab 100644 --- a/book/tables/table-oven-baking-overview.tex +++ b/book/tables/table-oven-baking-overview.tex @@ -1,14 +1,10 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llll} +% TODO: Not great Looking... +\begin{tabular}{@{}p{0.25\textwidth}ccc@{}} \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 \\ +\thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule +Gas & No & No & Yes \\ +Convection (Fan always on) & No & No & Yes \\ +Convection (Fan can be disabled) & No & Yes & Yes \\ +Steam & Yes & Yes & Yes \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-overview-bread-types.tex b/book/tables/table-overview-bread-types.tex index 040a574..f8fac2e 100644 --- a/book/tables/table-overview-bread-types.tex +++ b/book/tables/table-overview-bread-types.tex @@ -1,14 +1,10 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llll} +% TODO +\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}} \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 + & \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule +Cooking method & Fire, pan, barbecue & Oven & Oven \\ +Working time (min.) & 3 & 5 & 60 \\ +Flour types & All & All & Gluten flours \\ +Difficulty & Very easy & Easy & Difficult \\ +Cost & Low & Medium & High \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-overview-w-values.tex b/book/tables/table-overview-w-values.tex index 75601b5..160cfb9 100644 --- a/book/tables/table-overview-w-values.tex +++ b/book/tables/table-overview-w-values.tex @@ -1,13 +1,8 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lrlr} +\begin{tabular}{@{}rcll@{}} \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 +\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule +0--150 & 50 & Cookies & Very short\\ +150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ +250--350 & 60--70 & Bread, Pizza & Long \\ +350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-ph-values-dough.tex b/book/tables/table-ph-values-dough.tex index d1b9b48..e426468 100644 --- a/book/tables/table-ph-values-dough.tex +++ b/book/tables/table-ph-values-dough.tex @@ -1,15 +1,11 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lr} +\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 +\textbf{Step} & {\textbf{pH Value}} \\ \midrule +Starter ready & 4.20 \\ +Mixing & 6.00 \\ +Dividing/preshaping & 4.10 \\ +Shaping & 4.05 \\ +Before proofing & 4.03 \\ +After proofing & 3.80 \\ +After baking & 3.90 \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-recipe-bakers-math.tex b/book/tables/table-recipe-bakers-math.tex index ddb6961..b4ba316 100644 --- a/book/tables/table-recipe-bakers-math.tex +++ b/book/tables/table-recipe-bakers-math.tex @@ -1,12 +1,8 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lrr} +\begin{tabular}{@{}lrr@{ = }l@{}} \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 +\thead{Ingredient} & \thead{Baker's math} & \multicolumn{2}{c}{\thead{Calculated value}} \\ \midrule +Flour & 100\% & $1400 \times 1$ & 1400g \\ +Water & 60\% & $1400 \times 0.6$ & 840g \\ +Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\ +Salt & 2\% & $1400 \times 0.02$ & 28g \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-starter-types.tex b/book/tables/table-starter-types.tex index 3461aba..5b09ae8 100644 --- a/book/tables/table-starter-types.tex +++ b/book/tables/table-starter-types.tex @@ -1,13 +1,10 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lllrl} +\begin{tabular}{@{}lclll@{}} \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 \\ + & & &\multicolumn{2}{c}{\textbf{Activity}}\\ + \cmidrule(rl){4-5} +\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule +Regular & 100 & Strong wheat & Balanced & Balanced \\ +Liquid & 500 & Very strong wheat & Minimal & High \\ +Stiff & 50--60 & All wheat & High & Low \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-starter-usage-activity.tex b/book/tables/table-starter-usage-activity.tex index 009fcb1..1a97c95 100644 --- a/book/tables/table-starter-usage-activity.tex +++ b/book/tables/table-starter-usage-activity.tex @@ -1,18 +1,12 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llll} +\begin{tabular}{@{}ccr@{}} \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 + &\multicolumn{2}{c}{\textbf{Starter}}\\ + \cmidrule(rl){2-3} +\thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule + 30 / 86 & Yes & 5 \\ + 25 / 77 & Yes & 10 \\ + 20 / 68 & Yes & 15 \\ + 30 / 86 & No & 2.5\\ + 25 / 77 & No & 5 \\ + 20 / 68 & No & 10 \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-storing-bread-overview.tex b/book/tables/table-storing-bread-overview.tex index b59ea90..b3c67a7 100644 --- a/book/tables/table-storing-bread-overview.tex +++ b/book/tables/table-storing-bread-overview.tex @@ -1,24 +1,18 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lll} +\begin{tabular}{@{}>{\bfseries}p{0.3\textwidth}p{0.3\textwidth}p{0.3\textwidth}@{}} \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 +\thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule +Room temperature & The easiest option. Best for bread that is eaten within a day. + Crust typically stays crisp when humidity not too high. + & Bread dries out very quickly.\\ + +Room temperature in container & Good for up to a week. Catches mold more quickly. + & Bread needs to be toasted for crust to become crisp again.\\ + +Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container. + & Bread needs to be toasted. Requires fridge and energy.\\ + +Freezer & Bread stays good for years. + & Requires thawing and then toasting. Requires freezer and energy.\\ + +\bottomrule \end{tabular} -\end{document} diff --git a/book/tables/vars.tex b/book/tables/vars.tex deleted file mode 100644 index e9764c8..0000000 --- a/book/tables/vars.tex +++ /dev/null @@ -1,2 +0,0 @@ -\documentclass{standalone} -\usepackage{booktabs} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 8f439b4..0dd5d26 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -502,12 +502,13 @@ autolysis step might call for 20 percent sourdough starter. Simply reduce this 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{table}[!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} + \input{tables/table-starter-usage-activity.tex} + \caption{A table visualizing how much sourdough starter to use + depending on temperature and the starter's activity level} \end{center} -\end{figure} +\end{table} Based on my experience and my sourdough, my ideal bread always takes around 8 to 12 hours during bulk fermentation. Based on my availability throughout @@ -727,12 +728,13 @@ the dough more toward a longer fermentation. The flavor of the resulting bread is better compared to a pale underfermented dough. -\begin{figure}[!htb] +\begin{table}[!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.} + \input{tables/table-fermentation-effects.tex} + \caption{The different stages of sourdough fermentation and the + effects on crumb, alveoli, texture, and overall taste.} \end{center} -\end{figure} +\end{table} The worst thing you can do when fermenting sourdough is to rely on a recipe's timing suggestions. In 99 percent @@ -785,12 +787,13 @@ I recommend beginning with a size increase of 25 percent and testing up to 100 percent with subsequent bakes. Then identify a value that you are happy with. -\begin{figure}[!htb] +\begin{table}[!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} + \input{tables/table-dough-size-increase.tex} + \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{table} The beauty of the aliquot is that no matter the surrounding temperature, you will always know when your dough is ready. @@ -864,13 +867,13 @@ you can use them as a reference for your next batch. If the bread didn't turn out the way you like, either shorten the fermentation or extend it a little bit. -\begin{figure}[!htb] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-ph-values-dough.pdf} + \input{tables/table-ph-values-dough.tex} \caption{Example pH values for the different breakpoints of my own sourdough process} \label{table:sample-ph-values} \end{center} -\end{figure} +\end{table} The beauty of this method is its reliability. Once you have found out your good working values, you can reproduce From 916b610a5380c8d2845659aa233a91e9eedeae4b Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 1 Jun 2023 16:02:09 +0200 Subject: [PATCH 14/18] Fix images not displaying (#108) --- book/book.mk4 | 3 +-- book/book.tex | 22 +++++++++++----------- 2 files changed, 12 insertions(+), 13 deletions(-) diff --git a/book/book.mk4 b/book/book.mk4 index eb3ff75..6a23d4e 100644 --- a/book/book.mk4 +++ b/book/book.mk4 @@ -1,9 +1,8 @@ local filter = require "make4ht-filter" -local changePath = function(s) return s:gsub("%./images//","images/") end local removeHeight = function(s) return s:gsub('height="%d+"', '') end local removeWidth = function(s) return s:gsub('width="%d+"', '') end local removeMaxWidth = function(s) return s:gsub(' max-width: %d+px;', '') end -local removeFixedSettings = function(s) return removeMaxWidth(removeWidth(removeHeight(changePath(s)))) end +local removeFixedSettings = function(s) return removeMaxWidth(removeWidth(removeHeight(s))) end local process = filter{removeFixedSettings} Make:htlatex() Make:match("html$",process) diff --git a/book/book.tex b/book/book.tex index 7c28cc3..15a677e 100644 --- a/book/book.tex +++ b/book/book.tex @@ -35,16 +35,16 @@ % Folders where to search for images \graphicspath{ - {./images/} - {./troubleshooting/} - {./sourdough-starter/} - {./troubleshooting/crumb-structures/} - {./history/} - {./images/external/} - {./baking/} - {./wheat-sourdough/} - {./wheat-sourdough/shaping/} - {./non-wheat-sourdough/} + {images/} + {troubleshooting/} + {sourdough-starter/} + {troubleshooting/crumb-structures/} + {history/} + {images/external/} + {baking/} + {wheat-sourdough/} + {wheat-sourdough/shaping/} + {non-wheat-sourdough/} } % Layout rules @@ -69,7 +69,7 @@ % Title page \begin{titlepage} \centering - \includegraphics[width=\textwidth]{cover-page} + \includegraphics[width=\textwidth]{images/cover-page.jpg} Version: \today \end{titlepage} From 0ce7960b7ad4f1f14bc3c6fe9ac2a5fb14653812 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 1 Jun 2023 16:22:36 +0200 Subject: [PATCH 15/18] Hardcover version of book (#109) This adds information on the upcoming hardcover version of the book. --- README.md | 5 +++++ book/intro/preface.tex | 11 ++++------- 2 files changed, 9 insertions(+), 7 deletions(-) diff --git a/README.md b/README.md index c2c11aa..d6da190 100644 --- a/README.md +++ b/README.md @@ -75,6 +75,11 @@ There's an additional enhanced accessibility version using a sans serif font: * [Download compiled .mobi version](https://www.the-bread-code.io/book-sans-serif.mobi) * [Download compiled .azw3 version](https://www.the-bread-code.io/book-sans-serif.azw3) +## Hardcover version + +There is a hardcover version of the book available for purchase. [You can +read more details here.](https://breadco.de/physical-book) + ## Support Did you find a typo, or feel the wording could be improved? diff --git a/book/intro/preface.tex b/book/intro/preface.tex index 7fc601a..060231c 100644 --- a/book/intro/preface.tex +++ b/book/intro/preface.tex @@ -164,13 +164,10 @@ and how to adapt them when things go wrong while making bread. It is my desire for this knowledge to be accessible to everyone around the world, regardless of budget, and as such, I do not want to charge for the book. That's why I've decided to make it open source and have asked the community to support my work financially via my ko-fi page -(https://ko-fi.com/thebreadcode). The community's feedback has been amazing so far, and -I've already raised much more money than initially expected. - -The first version of the book will only be available digitally---this way, everyone can read -it---though there might also be a hardcover version in the future, depending on how well received -and appreciated it is by bakers around the world. The hardcover version will, of course, cost a -bit of money, but the digital version will remain free. +\url{https://ko-fi.com/thebreadcode}. The community's feedback has been amazing so far, and +I've already raised much more money than initially expected. The digital version of this book +will always remain free. There is also a hardcover version of the book available for purchase. +You can read more details here: \url{https://breadco.de/physical-book} In this book, I will try to be as scientific as possible. I in no way claim, however, that it will itself be a work of science. I have conducted several experiments that I will write From 6901701f860ffe7fc586e32e60aec8e891a8c59f Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 1 Jun 2023 18:49:07 +0200 Subject: [PATCH 16/18] Fix docker build (#110) --- Dockerfile | 1 - makefile | 8 ++++---- 2 files changed, 4 insertions(+), 5 deletions(-) diff --git a/Dockerfile b/Dockerfile index f3a9869..27dbbc7 100644 --- a/Dockerfile +++ b/Dockerfile @@ -1,4 +1,3 @@ -# Dockerfile.rails FROM ghcr.io/xu-cheng/texlive-full WORKDIR /root diff --git a/makefile b/makefile index eb0eccc..88e1d91 100644 --- a/makefile +++ b/makefile @@ -1,11 +1,11 @@ +PHONY: build_pdf +build_pdf: build_docker_image + docker run -it -v $(PWD):/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make build_pdf" + .PHONY: bake bake: build_docker_image docker run -it -v $(PWD):/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make bake" -.PHONY: release -release: build_docker_image - docker run -it -v $(PWD):/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make release" - .PHONY: build_docker_image build_docker_image: docker build -t the-sourdough-framework -f Dockerfile . From 0d1602cc172fa29de25d537a261baf096171f7a0 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 1 Jun 2023 18:49:25 +0200 Subject: [PATCH 17/18] Revert "Nicer/Simpler tables (#107)" This reverts commit 037ae6d7fdbecd78474f8e0808426fa2aad14382. --- book/baking/baking.tex | 11 +++-- book/book.tex | 4 -- book/bread-types/bread-types.tex | 20 ++++----- book/flour-types/flour-types.tex | 27 ++++++------ book/makefile | 4 ++ .../sourdough-starter-types.tex | 2 +- book/sourdough-starter/sourdough-starter.tex | 12 +++--- book/storing-bread/storing-bread.tex | 6 +-- book/tables/table-bakers-math-example.tex | 16 ++++--- book/tables/table-baking-process-stages.tex | 28 ++++++++----- book/tables/table-dough-size-increase.tex | 18 ++++---- book/tables/table-fermentation-effects.tex | 42 ++++++++----------- .../table-flat-bread-pancake-recipe.tex | 22 +++++----- book/tables/table-flour-types.tex | 20 +++++---- .../table-grains-bread-making-process.tex | 25 ++++++----- book/tables/table-oven-baking-overview.tex | 18 ++++---- book/tables/table-overview-bread-types.tex | 20 +++++---- book/tables/table-overview-w-values.tex | 17 +++++--- book/tables/table-ph-values-dough.tex | 22 ++++++---- book/tables/table-recipe-bakers-math.tex | 16 ++++--- book/tables/table-starter-types.tex | 17 ++++---- book/tables/table-starter-usage-activity.tex | 26 +++++++----- book/tables/table-storing-bread-overview.tex | 38 ++++++++++------- book/tables/vars.tex | 2 + book/wheat-sourdough/wheat-sourdough.tex | 33 +++++++-------- 25 files changed, 257 insertions(+), 209 deletions(-) create mode 100644 book/tables/vars.tex diff --git a/book/baking/baking.tex b/book/baking/baking.tex index bbdd21d..2726244 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -21,7 +21,7 @@ extensible and can be stretched. \begin{table}[htp!] \begin{center} - \input{tables/table-baking-process-stages.tex} + \includegraphics{tables/table-baking-process-stages.pdf} \caption{The different stages that your dough undergoes during the baking process.} \end{center} \end{table} @@ -267,13 +267,12 @@ crust color. In my case this is another 15-25 minutes typically. \section{Conclusions} -\begin{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-oven-baking-overview.tex} - \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{table} +\end{figure} Depending on your home oven, a different method of steaming may be used. Generally most ovens diff --git a/book/book.tex b/book/book.tex index 15a677e..ec3ddd3 100644 --- a/book/book.tex +++ b/book/book.tex @@ -13,10 +13,6 @@ \usepackage{tocloft} \usepackage{tex4ebook} \usepackage{chemformula} -\usepackage{booktabs} -\usepackage{makecell} - -\renewcommand\theadfont{\bfseries} % Fonts for accessibility %\usepackage{helvet} diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index 79ded20..f7c5ca0 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -7,13 +7,13 @@ the most accessible, least effort type of bread you can make. 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{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-overview-bread-types.tex} + \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{table} +\end{figure} \section{Flatbread} @@ -172,16 +172,14 @@ I have little time or when I am abroad. You can choose between two options: 1) A flatbread similar to a roti or naan bread or 2) sourdough pancakes. -\begin{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-flat-bread-pancake-recipe.tex} - \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.} + \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{table} +\end{figure} To get started prepare your sourdough starter. If it has not been used for a very long time, consider giving it another feed. To do so simply take 1 g of your diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index ec578a6..6630301 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -12,14 +12,13 @@ activated. The whitest flour you can get is mostly just the starch part of the s Depending on which layers are still present, names are used to describe the type of flour. -\begin{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-flour-types.tex} + \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.} + \caption{A comparison of how different types of wheat flour are labelled in different countries} \end{center} -\end{table} +\end{figure} In Germany, the ash content is used to describe the flours. The lab will burn 100 grams of flour in the oven. Then afterwards the remaining ash is extracted @@ -50,13 +49,12 @@ described. For no/low gluten flour your main focus is managing acidity. You do n 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{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-grains-bread-making-process.tex} - \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{table} +\end{figure} As gluten has a special role, the rest of this chapter is dedicated to having a closer look at different gluten flours and how to distinguish them. Spelt @@ -104,14 +102,13 @@ product out of a high W flour you will need to have a long fermentation period. The long fermentation period also means that your microbes will enrich your dough with more flavor. -\begin{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-overview-w-values.tex} - \caption{An overview of different levels of W values and the - respective hydrations and fermentation times} + \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{table} +\end{figure} Generally, when aiming to bake free standing sourdough bread, aim for a higher protein content. If the diff --git a/book/makefile b/book/makefile index 6827cb6..41e6cc4 100644 --- a/book/makefile +++ b/book/makefile @@ -28,6 +28,10 @@ export_figures: figures: clean_figures cd figures && find . -name "fig-*.tex" -exec pdflatex '{}' \; +.PHONY: tables +tables: + cd tables && find . -name "table-*.tex" -exec pdflatex '{}' \; + .PHONY: clean clean: clean_figures rm -f book.blg diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index 9133e32..f10ddbc 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -4,7 +4,7 @@ traits. \begin{table}[htp!] \begin{center} - \input{tables/table-starter-types.tex} + \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.} diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index ba7762e..6226b82 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -34,12 +34,12 @@ but there is an easier way. This is where baker's math 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{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-bakers-math-example.tex} + \includegraphics{tables/table-bakers-math-example.pdf} \caption{An example table demonstrating how to properly calculate using baker's math} \end{center} -\end{table} +\end{figure} Note how each of the ingredients is calculated as a percentage based on the flour. The 100 percent is the baseline and represents the absolute @@ -50,13 +50,13 @@ Now let's go back to our example and adjust the flour, as we have more flour available the next day. As mentioned the next day we have 1.4 kilograms at hand (1400 grams). -\begin{table}[!htb] +\begin{figure}[H] \begin{center} - \input{tables/table-recipe-bakers-math.tex} + \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{table} +\end{figure} For each ingredient we calculate the percentage based on the flour available (1400 grams). So for the water diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 4b1b837..457a4d8 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -3,14 +3,14 @@ methods of storing your bread. This way your bread can be best enjoyed at a later time. -\begin{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-storing-bread-overview.tex} + \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{table} +\end{figure} \section{Room temperature} diff --git a/book/tables/table-bakers-math-example.tex b/book/tables/table-bakers-math-example.tex index 2c7b420..40a3636 100644 --- a/book/tables/table-bakers-math-example.tex +++ b/book/tables/table-bakers-math-example.tex @@ -1,8 +1,12 @@ -\begin{tabular}{@{}r@{g }lrr@{ = }r@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{lrr} \toprule -\multicolumn{2}{c}{\thead{Ingredient}}& \thead{Percentage} & \multicolumn{2}{c}{\thead{Calculation}} \\ \midrule -1000& flour &100\% & 1000g of 1000g & 100\% \\ - 600& water & 60\% & 600g of 1000g & 60\% \\ - 100& sourdough starter & 10\% & 100g of 1000g & 10\% \\ - 20& salt & 2\% & 20g of 1000g & 2\% \\ \bottomrule +\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} diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex index d17d6f0..0d2ffee 100644 --- a/book/tables/table-baking-process-stages.tex +++ b/book/tables/table-baking-process-stages.tex @@ -1,13 +1,19 @@ -\begin{tabular}{@{}rlp{0.5\textwidth}@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{lll} \toprule -\thead{°C / °F} & \thead{Stage} & \thead{Description} \\ \midrule -60 / 140 & Sterilization & The temperature is too hot for your microorganisms and they die.\\ -75 / 167 & Gel building & A gel builds on the surface persisting your dough's structure. - It is still extensible and can spring in the oven.\\ -100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ -118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\ -122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ -140 / 284 & Maillard reaction & The maillard reaction starts to deform starches and proteins. - The dough starts browning.\\ -170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule +\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} + diff --git a/book/tables/table-dough-size-increase.tex b/book/tables/table-dough-size-increase.tex index dc84feb..6253816 100644 --- a/book/tables/table-dough-size-increase.tex +++ b/book/tables/table-dough-size-increase.tex @@ -1,9 +1,13 @@ -%TODO: Not great looking -\begin{tabular}{@{}cc@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{rr} \toprule -\thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \midrule -8--10\% & 25\% \\ -10--12\% & 50\% \\ -12--15\% & 100\% \\ -\textgreater{} 15\% & \textgreater{} 100\% \\ \bottomrule +\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} diff --git a/book/tables/table-fermentation-effects.tex b/book/tables/table-fermentation-effects.tex index 529091d..4d81425 100644 --- a/book/tables/table-fermentation-effects.tex +++ b/book/tables/table-fermentation-effects.tex @@ -1,27 +1,19 @@ -\begin{tabular}{@{}>{\bfseries}p{0.12\textwidth}p{0.273\textwidth}p{0.273\textwidth}p{0.273\textwidth}@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{llll} \toprule - &\multicolumn{3}{c}{\textbf{Fermentation}}\\ - \cmidrule(rl){2-4} - & \thead{Too short} & \thead{Too long} & \thead{Perfect} \\ \midrule -Crumb texture & Unbaked gummy areas towards the bottom of the bread. - & Crumb can be perceived as gummy as most gluten broken down. - & Crumb evenly baked. Crumb can be perceived as moist, but not gummy. - \\ -Alveoli & Overly large alveoli in the crumb ``craters''. - & Many tiny alveoli equally distributed. - & Alveoli evenly distributed, no ``craters''. - \\ -Taste & Pale neutral taste. - & Strong acidic flavor profile. Acidity overweighs when tasting. - & Balanced flavor profile, not too mild but also not too sour. - Depending on starter vinegary or lactic notes. - \\ -Texture & Overall poor texture. - & Good consistency, crumb is not as fluffy as it could be. - & Great combination of textures. - \\ -Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough. - & Very flat pancake like structure after baking. - & Great vertical oven spring. Dough grows more upwards rather than sideways. - \\ \bottomrule +\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} diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex index 3958647..29248cd 100644 --- a/book/tables/table-flat-bread-pancake-recipe.tex +++ b/book/tables/table-flat-bread-pancake-recipe.tex @@ -1,12 +1,14 @@ -%TODO: last line is not great -\begin{tabular}{@{}>{\bfseries} p{0.15\textwidth}rlrl@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{lll} \toprule - & \multicolumn{2}{c}{\thead{Flat breads}} & \multicolumn{2}{c}{\thead{Pancakes}} \\ \midrule -Flour & 100g & & 100g & \\ -Water & 100g & (100\%) & 300g & (300\%) \\ -Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\ -Salt & 2g & (2\%) & 2g & (2\%) \\ -Bake when? & \multicolumn{2}{c}{Dough increased by 50\% in size.} - & \multicolumn{2}{c}{Bubbles visible on surface.}\\ -\bottomrule + & \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} diff --git a/book/tables/table-flour-types.tex b/book/tables/table-flour-types.tex index fd6ddd7..cb643c5 100644 --- a/book/tables/table-flour-types.tex +++ b/book/tables/table-flour-types.tex @@ -1,9 +1,15 @@ -\begin{tabular}{@{}llrrr@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{llrrr} \toprule -\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule -Cake & Soft flour & T405 & T45 & 00 \\ -All purpose & Plain flour & T550 & T55 & 0 \\ - & & T812 & T80 & 1 \\ - & & T1050 & T110 & 2 \\ -Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule +\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} diff --git a/book/tables/table-grains-bread-making-process.tex b/book/tables/table-grains-bread-making-process.tex index 84c3932..258427d 100644 --- a/book/tables/table-grains-bread-making-process.tex +++ b/book/tables/table-grains-bread-making-process.tex @@ -1,12 +1,17 @@ -\begin{tabular}{@{}>{\bfseries}lcccc@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{lllll} \toprule -\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule -Wheat & Yes & Yes & Yes & Yes \\ -\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ -Spelt & Yes & Yes & Yes & Yes \\ -Rye & Yes & No & No & No \\ -Emmer & Yes & No & No & No \\ -Einkorn & Yes & No & No & No \\ -Rice & Yes & No & No & No \\ -Corn & Yes & No & No & No \\ \bottomrule +\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} diff --git a/book/tables/table-oven-baking-overview.tex b/book/tables/table-oven-baking-overview.tex index 87bb9ab..2be81bf 100644 --- a/book/tables/table-oven-baking-overview.tex +++ b/book/tables/table-oven-baking-overview.tex @@ -1,10 +1,14 @@ -% TODO: Not great Looking... -\begin{tabular}{@{}p{0.25\textwidth}ccc@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{llll} \toprule -\thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule -Gas & No & No & Yes \\ -Convection (Fan always on) & No & No & Yes \\ -Convection (Fan can be disabled) & No & Yes & Yes \\ -Steam & Yes & Yes & Yes \\ +\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} diff --git a/book/tables/table-overview-bread-types.tex b/book/tables/table-overview-bread-types.tex index f8fac2e..040a574 100644 --- a/book/tables/table-overview-bread-types.tex +++ b/book/tables/table-overview-bread-types.tex @@ -1,10 +1,14 @@ -% TODO -\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{llll} \toprule - & \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule -Cooking method & Fire, pan, barbecue & Oven & Oven \\ -Working time (min.) & 3 & 5 & 60 \\ -Flour types & All & All & Gluten flours \\ -Difficulty & Very easy & Easy & Difficult \\ -Cost & Low & Medium & High \\ \bottomrule + & \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} diff --git a/book/tables/table-overview-w-values.tex b/book/tables/table-overview-w-values.tex index 160cfb9..75601b5 100644 --- a/book/tables/table-overview-w-values.tex +++ b/book/tables/table-overview-w-values.tex @@ -1,8 +1,13 @@ -\begin{tabular}{@{}rcll@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{lrlr} \toprule -\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule -0--150 & 50 & Cookies & Very short\\ -150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ -250--350 & 60--70 & Bread, Pizza & Long \\ -350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule +\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} diff --git a/book/tables/table-ph-values-dough.tex b/book/tables/table-ph-values-dough.tex index e426468..d1b9b48 100644 --- a/book/tables/table-ph-values-dough.tex +++ b/book/tables/table-ph-values-dough.tex @@ -1,11 +1,15 @@ -\begin{tabular}{@{}lr@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{lr} \toprule -\textbf{Step} & {\textbf{pH Value}} \\ \midrule -Starter ready & 4.20 \\ -Mixing & 6.00 \\ -Dividing/preshaping & 4.10 \\ -Shaping & 4.05 \\ -Before proofing & 4.03 \\ -After proofing & 3.80 \\ -After baking & 3.90 \\ \bottomrule +\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} diff --git a/book/tables/table-recipe-bakers-math.tex b/book/tables/table-recipe-bakers-math.tex index b4ba316..ddb6961 100644 --- a/book/tables/table-recipe-bakers-math.tex +++ b/book/tables/table-recipe-bakers-math.tex @@ -1,8 +1,12 @@ -\begin{tabular}{@{}lrr@{ = }l@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{lrr} \toprule -\thead{Ingredient} & \thead{Baker's math} & \multicolumn{2}{c}{\thead{Calculated value}} \\ \midrule -Flour & 100\% & $1400 \times 1$ & 1400g \\ -Water & 60\% & $1400 \times 0.6$ & 840g \\ -Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\ -Salt & 2\% & $1400 \times 0.02$ & 28g \\ \bottomrule +\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} diff --git a/book/tables/table-starter-types.tex b/book/tables/table-starter-types.tex index 5b09ae8..3461aba 100644 --- a/book/tables/table-starter-types.tex +++ b/book/tables/table-starter-types.tex @@ -1,10 +1,13 @@ -\begin{tabular}{@{}lclll@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{lllrl} \toprule - & & &\multicolumn{2}{c}{\textbf{Activity}}\\ - \cmidrule(rl){4-5} -\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule -Regular & 100 & Strong wheat & Balanced & Balanced \\ -Liquid & 500 & Very strong wheat & Minimal & High \\ -Stiff & 50--60 & All wheat & High & Low \\ +\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} diff --git a/book/tables/table-starter-usage-activity.tex b/book/tables/table-starter-usage-activity.tex index 1a97c95..009fcb1 100644 --- a/book/tables/table-starter-usage-activity.tex +++ b/book/tables/table-starter-usage-activity.tex @@ -1,12 +1,18 @@ -\begin{tabular}{@{}ccr@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{llll} \toprule - &\multicolumn{2}{c}{\textbf{Starter}}\\ - \cmidrule(rl){2-3} -\thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule - 30 / 86 & Yes & 5 \\ - 25 / 77 & Yes & 10 \\ - 20 / 68 & Yes & 15 \\ - 30 / 86 & No & 2.5\\ - 25 / 77 & No & 5 \\ - 20 / 68 & No & 10 \\ \bottomrule +\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} diff --git a/book/tables/table-storing-bread-overview.tex b/book/tables/table-storing-bread-overview.tex index b3c67a7..b59ea90 100644 --- a/book/tables/table-storing-bread-overview.tex +++ b/book/tables/table-storing-bread-overview.tex @@ -1,18 +1,24 @@ -\begin{tabular}{@{}>{\bfseries}p{0.3\textwidth}p{0.3\textwidth}p{0.3\textwidth}@{}} +\input{./vars} + +\begin{document} +\begin{tabular}{lll} \toprule -\thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule -Room temperature & The easiest option. Best for bread that is eaten within a day. - Crust typically stays crisp when humidity not too high. - & Bread dries out very quickly.\\ - -Room temperature in container & Good for up to a week. Catches mold more quickly. - & Bread needs to be toasted for crust to become crisp again.\\ - -Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container. - & Bread needs to be toasted. Requires fridge and energy.\\ - -Freezer & Bread stays good for years. - & Requires thawing and then toasting. Requires freezer and energy.\\ - -\bottomrule +\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} diff --git a/book/tables/vars.tex b/book/tables/vars.tex new file mode 100644 index 0000000..e9764c8 --- /dev/null +++ b/book/tables/vars.tex @@ -0,0 +1,2 @@ +\documentclass{standalone} +\usepackage{booktabs} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 0dd5d26..8f439b4 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -502,13 +502,12 @@ autolysis step might call for 20 percent sourdough starter. Simply reduce this 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{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-starter-usage-activity.tex} - \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{table} +\end{figure} Based on my experience and my sourdough, my ideal bread always takes around 8 to 12 hours during bulk fermentation. Based on my availability throughout @@ -728,13 +727,12 @@ the dough more toward a longer fermentation. The flavor of the resulting bread is better compared to a pale underfermented dough. -\begin{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-fermentation-effects.tex} - \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{table} +\end{figure} The worst thing you can do when fermenting sourdough is to rely on a recipe's timing suggestions. In 99 percent @@ -787,13 +785,12 @@ I recommend beginning with a size increase of 25 percent and testing up to 100 percent with subsequent bakes. Then identify a value that you are happy with. -\begin{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-dough-size-increase.tex} - \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{table} +\end{figure} The beauty of the aliquot is that no matter the surrounding temperature, you will always know when your dough is ready. @@ -867,13 +864,13 @@ you can use them as a reference for your next batch. If the bread didn't turn out the way you like, either shorten the fermentation or extend it a little bit. -\begin{table}[!htb] +\begin{figure}[!htb] \begin{center} - \input{tables/table-ph-values-dough.tex} + \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{table} +\end{figure} The beauty of this method is its reliability. Once you have found out your good working values, you can reproduce From 50bf7f1de41af9185135c48e3cda32c7e6d9b85a Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Sat, 3 Jun 2023 00:02:39 +0200 Subject: [PATCH 18/18] Nicer tables episode II (#111) * Make headrow in tables bold * Simplify tables markup - Markup is definitely simpler. - Will not be built separately in a pdf anymore. - Fixed some typo as well - Relatively coherent look - Can be better, some sizes are relatively arbitrary * Remove horizontal separation inside tables Not very nice if you ask me.. * Fix some tables for the ebook The alignement trick to have nicely alignment on = sign or on unit (g) used broke the html. Reverting to a less optimal version on pdf while not breaking the html. * Simplify table for html output * Revert "Simplify table for html output" This reverts commit f85d65adb71d81490021d1689c75f46429d5e488. * Revert pancake table This way it builds ebook correctly. --- book/baking/baking.tex | 11 ++--- book/book.tex | 4 ++ book/bread-types/bread-types.tex | 20 +++++---- book/flour-types/flour-types.tex | 27 ++++++------ book/makefile | 4 -- .../sourdough-starter-types.tex | 2 +- book/sourdough-starter/sourdough-starter.tex | 12 +++--- book/storing-bread/storing-bread.tex | 6 +-- book/tables/table-bakers-math-example.tex | 16 +++---- book/tables/table-baking-process-stages.tex | 28 +++++-------- book/tables/table-dough-size-increase.tex | 18 ++++---- book/tables/table-fermentation-effects.tex | 42 +++++++++++-------- .../table-flat-bread-pancake-recipe.tex | 21 ++++------ book/tables/table-flour-types.tex | 20 ++++----- .../table-grains-bread-making-process.tex | 25 +++++------ book/tables/table-oven-baking-overview.tex | 18 ++++---- book/tables/table-overview-bread-types.tex | 20 ++++----- book/tables/table-overview-w-values.tex | 17 +++----- book/tables/table-ph-values-dough.tex | 22 ++++------ book/tables/table-recipe-bakers-math.tex | 16 +++---- book/tables/table-starter-types.tex | 17 ++++---- book/tables/table-starter-usage-activity.tex | 26 +++++------- book/tables/table-storing-bread-overview.tex | 38 +++++++---------- book/tables/vars.tex | 2 - book/wheat-sourdough/wheat-sourdough.tex | 33 ++++++++------- 25 files changed, 208 insertions(+), 257 deletions(-) delete mode 100644 book/tables/vars.tex diff --git a/book/baking/baking.tex b/book/baking/baking.tex index 2726244..bbdd21d 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -21,7 +21,7 @@ extensible and can be stretched. \begin{table}[htp!] \begin{center} - \includegraphics{tables/table-baking-process-stages.pdf} + \input{tables/table-baking-process-stages.tex} \caption{The different stages that your dough undergoes during the baking process.} \end{center} \end{table} @@ -267,12 +267,13 @@ crust color. In my case this is another 15-25 minutes typically. \section{Conclusions} -\begin{figure}[!htb] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-oven-baking-overview.pdf} - \caption{An overview of different oven types and their different baking methods} + \input{tables/table-oven-baking-overview.tex} + \caption{An overview of different oven types and their different + baking methods.} \end{center} -\end{figure} +\end{table} Depending on your home oven, a different method of steaming may be used. Generally most ovens diff --git a/book/book.tex b/book/book.tex index ec3ddd3..15a677e 100644 --- a/book/book.tex +++ b/book/book.tex @@ -13,6 +13,10 @@ \usepackage{tocloft} \usepackage{tex4ebook} \usepackage{chemformula} +\usepackage{booktabs} +\usepackage{makecell} + +\renewcommand\theadfont{\bfseries} % Fonts for accessibility %\usepackage{helvet} diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index f7c5ca0..79ded20 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -7,13 +7,13 @@ the most accessible, least effort type of bread you can make. 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{table}[!htb] \begin{center} - \includegraphics{tables/table-overview-bread-types.pdf} + \input{tables/table-overview-bread-types.tex} \caption{An overview of different bread types and their respective complexity} \end{center} \label{tab:bread-types-comparison} -\end{figure} +\end{table} \section{Flatbread} @@ -172,14 +172,16 @@ I have little time or when I am abroad. You can choose between two options: 1) A flatbread similar to a roti or naan bread or 2) sourdough pancakes. -\begin{figure}[!htb] +\begin{table}[!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.} + \input{tables/table-flat-bread-pancake-recipe.tex} + \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} +\end{table} To get started prepare your sourdough starter. If it has not been used for a very long time, consider giving it another feed. To do so simply take 1 g of your diff --git a/book/flour-types/flour-types.tex b/book/flour-types/flour-types.tex index 6630301..ec578a6 100644 --- a/book/flour-types/flour-types.tex +++ b/book/flour-types/flour-types.tex @@ -12,13 +12,14 @@ activated. The whitest flour you can get is mostly just the starch part of the s Depending on which layers are still present, names are used to describe the type of flour. -\begin{figure}[!htb] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-flour-types.pdf} + \input{tables/table-flour-types.tex} \label{tab:flour-types-comparison} - \caption{A comparison of how different types of wheat flour are labelled in different countries} + \caption{A comparison of how different types of wheat flour are + labelled in different countries.} \end{center} -\end{figure} +\end{table} In Germany, the ash content is used to describe the flours. The lab will burn 100 grams of flour in the oven. Then afterwards the remaining ash is extracted @@ -49,12 +50,13 @@ described. For no/low gluten flour your main focus is managing acidity. You do n 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{table}[!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} + \input{tables/table-grains-bread-making-process.tex} + \caption{An overview of different grain types and the steps involved + in the respective bread making process} \end{center} -\end{figure} +\end{table} As gluten has a special role, the rest of this chapter is dedicated to having a closer look at different gluten flours and how to distinguish them. Spelt @@ -102,13 +104,14 @@ product out of a high W flour you will need to have a long fermentation period. The long fermentation period also means that your microbes will enrich your dough with more flavor. -\begin{figure}[!htb] +\begin{table}[!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} + \input{tables/table-overview-w-values.tex} + \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{table} Generally, when aiming to bake free standing sourdough bread, aim for a higher protein content. If the diff --git a/book/makefile b/book/makefile index 41e6cc4..6827cb6 100644 --- a/book/makefile +++ b/book/makefile @@ -28,10 +28,6 @@ export_figures: figures: clean_figures cd figures && find . -name "fig-*.tex" -exec pdflatex '{}' \; -.PHONY: tables -tables: - cd tables && find . -name "table-*.tex" -exec pdflatex '{}' \; - .PHONY: clean clean: clean_figures rm -f book.blg diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index f10ddbc..9133e32 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -4,7 +4,7 @@ traits. \begin{table}[htp!] \begin{center} - \includegraphics{tables/table-starter-types.pdf} + \input{tables/table-starter-types.tex} \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.} diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 6226b82..ba7762e 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -34,12 +34,12 @@ but there is an easier way. This is where baker's math 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{table}[!htb] \begin{center} - \includegraphics{tables/table-bakers-math-example.pdf} + \input{tables/table-bakers-math-example.tex} \caption{An example table demonstrating how to properly calculate using baker's math} \end{center} -\end{figure} +\end{table} Note how each of the ingredients is calculated as a percentage based on the flour. The 100 percent is the baseline and represents the absolute @@ -50,13 +50,13 @@ Now let's go back to our example and adjust the flour, as we have more flour available the next day. As mentioned the next day we have 1.4 kilograms at hand (1400 grams). -\begin{figure}[H] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-recipe-bakers-math.pdf} + \input{tables/table-recipe-bakers-math.tex} \caption{An example recipe that uses 1400 grams as its baseline and is then calculated using baker's math} \end{center} -\end{figure} +\end{table} For each ingredient we calculate the percentage based on the flour available (1400 grams). So for the water diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index 457a4d8..4b1b837 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -3,14 +3,14 @@ methods of storing your bread. This way your bread can be best enjoyed at a later time. -\begin{figure}[!htb] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-storing-bread-overview.pdf} + \input{tables/table-storing-bread-overview.tex} \caption{A table visualizing the advantages and disadvantages of different bread storing options.} \label{table:bread-storage} \end{center} -\end{figure} +\end{table} \section{Room temperature} diff --git a/book/tables/table-bakers-math-example.tex b/book/tables/table-bakers-math-example.tex index 40a3636..84b630d 100644 --- a/book/tables/table-bakers-math-example.tex +++ b/book/tables/table-bakers-math-example.tex @@ -1,12 +1,8 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lrr} +\begin{tabular}{@{}lrrr@{}} \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 +\multicolumn{2}{c}{\thead{Ingredient}} & \thead{Percentage} & \thead{Calculation} \\ \midrule +flour & 1000g &100\% & 1000g of 1000g = 100\% \\ +water & 600g & 60\% & 600g of 1000g = 60\% \\ +sourdough starter & 100g & 10\% & 100g of 1000g = 10\% \\ +salt & 20g & 2\% & 20g of 1000g = 2\% \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-baking-process-stages.tex b/book/tables/table-baking-process-stages.tex index 0d2ffee..d17d6f0 100644 --- a/book/tables/table-baking-process-stages.tex +++ b/book/tables/table-baking-process-stages.tex @@ -1,19 +1,13 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lll} +\begin{tabular}{@{}rlp{0.5\textwidth}@{}} \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 +\thead{°C / °F} & \thead{Stage} & \thead{Description} \\ \midrule +60 / 140 & Sterilization & The temperature is too hot for your microorganisms and they die.\\ +75 / 167 & Gel building & A gel builds on the surface persisting your dough's structure. + It is still extensible and can spring in the oven.\\ +100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ +118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\ +122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ +140 / 284 & Maillard reaction & The maillard reaction starts to deform starches and proteins. + The dough starts browning.\\ +170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule \end{tabular} -\end{document} - diff --git a/book/tables/table-dough-size-increase.tex b/book/tables/table-dough-size-increase.tex index 6253816..dc84feb 100644 --- a/book/tables/table-dough-size-increase.tex +++ b/book/tables/table-dough-size-increase.tex @@ -1,13 +1,9 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{rr} +%TODO: Not great looking +\begin{tabular}{@{}cc@{}} \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 +\thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \midrule +8--10\% & 25\% \\ +10--12\% & 50\% \\ +12--15\% & 100\% \\ +\textgreater{} 15\% & \textgreater{} 100\% \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-fermentation-effects.tex b/book/tables/table-fermentation-effects.tex index 4d81425..529091d 100644 --- a/book/tables/table-fermentation-effects.tex +++ b/book/tables/table-fermentation-effects.tex @@ -1,19 +1,27 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llll} +\begin{tabular}{@{}>{\bfseries}p{0.12\textwidth}p{0.273\textwidth}p{0.273\textwidth}p{0.273\textwidth}@{}} \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 + &\multicolumn{3}{c}{\textbf{Fermentation}}\\ + \cmidrule(rl){2-4} + & \thead{Too short} & \thead{Too long} & \thead{Perfect} \\ \midrule +Crumb texture & Unbaked gummy areas towards the bottom of the bread. + & Crumb can be perceived as gummy as most gluten broken down. + & Crumb evenly baked. Crumb can be perceived as moist, but not gummy. + \\ +Alveoli & Overly large alveoli in the crumb ``craters''. + & Many tiny alveoli equally distributed. + & Alveoli evenly distributed, no ``craters''. + \\ +Taste & Pale neutral taste. + & Strong acidic flavor profile. Acidity overweighs when tasting. + & Balanced flavor profile, not too mild but also not too sour. + Depending on starter vinegary or lactic notes. + \\ +Texture & Overall poor texture. + & Good consistency, crumb is not as fluffy as it could be. + & Great combination of textures. + \\ +Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough. + & Very flat pancake like structure after baking. + & Great vertical oven spring. Dough grows more upwards rather than sideways. + \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-flat-bread-pancake-recipe.tex b/book/tables/table-flat-bread-pancake-recipe.tex index 29248cd..fdb22e7 100644 --- a/book/tables/table-flat-bread-pancake-recipe.tex +++ b/book/tables/table-flat-bread-pancake-recipe.tex @@ -1,14 +1,11 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lll} +%TODO: last line is not great +-\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 + & \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule +\textbf{Flour} & 100g & 100g \\ +\textbf{Water} & 100g (100\%) & 300g (300\%) \\ +\textbf{Sourdough starter} & 5--20g (5--20\%) & 5--20g (5--20\%) \\ +\textbf{Salt} & 2g (2\%) & 2g (2\%) \\ +\textbf{Bake when?} & Dough increased 50 percent in size & Bubbles visible on surface \\ \bottomrule +\bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-flour-types.tex b/book/tables/table-flour-types.tex index cb643c5..fd6ddd7 100644 --- a/book/tables/table-flour-types.tex +++ b/book/tables/table-flour-types.tex @@ -1,15 +1,9 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llrrr} +\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 +\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule +Cake & Soft flour & T405 & T45 & 00 \\ +All purpose & Plain flour & T550 & T55 & 0 \\ + & & T812 & T80 & 1 \\ + & & T1050 & T110 & 2 \\ +Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-grains-bread-making-process.tex b/book/tables/table-grains-bread-making-process.tex index 258427d..84c3932 100644 --- a/book/tables/table-grains-bread-making-process.tex +++ b/book/tables/table-grains-bread-making-process.tex @@ -1,17 +1,12 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lllll} +\begin{tabular}{@{}>{\bfseries}lcccc@{}} \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 +\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule +Wheat & Yes & Yes & Yes & Yes \\ +\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ +Spelt & Yes & Yes & Yes & Yes \\ +Rye & Yes & No & No & No \\ +Emmer & Yes & No & No & No \\ +Einkorn & Yes & No & No & No \\ +Rice & Yes & No & No & No \\ +Corn & Yes & No & No & No \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-oven-baking-overview.tex b/book/tables/table-oven-baking-overview.tex index 2be81bf..87bb9ab 100644 --- a/book/tables/table-oven-baking-overview.tex +++ b/book/tables/table-oven-baking-overview.tex @@ -1,14 +1,10 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llll} +% TODO: Not great Looking... +\begin{tabular}{@{}p{0.25\textwidth}ccc@{}} \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 \\ +\thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule +Gas & No & No & Yes \\ +Convection (Fan always on) & No & No & Yes \\ +Convection (Fan can be disabled) & No & Yes & Yes \\ +Steam & Yes & Yes & Yes \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-overview-bread-types.tex b/book/tables/table-overview-bread-types.tex index 040a574..f8fac2e 100644 --- a/book/tables/table-overview-bread-types.tex +++ b/book/tables/table-overview-bread-types.tex @@ -1,14 +1,10 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llll} +% TODO +\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}} \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 + & \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule +Cooking method & Fire, pan, barbecue & Oven & Oven \\ +Working time (min.) & 3 & 5 & 60 \\ +Flour types & All & All & Gluten flours \\ +Difficulty & Very easy & Easy & Difficult \\ +Cost & Low & Medium & High \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-overview-w-values.tex b/book/tables/table-overview-w-values.tex index 75601b5..160cfb9 100644 --- a/book/tables/table-overview-w-values.tex +++ b/book/tables/table-overview-w-values.tex @@ -1,13 +1,8 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lrlr} +\begin{tabular}{@{}rcll@{}} \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 +\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule +0--150 & 50 & Cookies & Very short\\ +150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ +250--350 & 60--70 & Bread, Pizza & Long \\ +350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-ph-values-dough.tex b/book/tables/table-ph-values-dough.tex index d1b9b48..e426468 100644 --- a/book/tables/table-ph-values-dough.tex +++ b/book/tables/table-ph-values-dough.tex @@ -1,15 +1,11 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lr} +\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 +\textbf{Step} & {\textbf{pH Value}} \\ \midrule +Starter ready & 4.20 \\ +Mixing & 6.00 \\ +Dividing/preshaping & 4.10 \\ +Shaping & 4.05 \\ +Before proofing & 4.03 \\ +After proofing & 3.80 \\ +After baking & 3.90 \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-recipe-bakers-math.tex b/book/tables/table-recipe-bakers-math.tex index ddb6961..9e363ee 100644 --- a/book/tables/table-recipe-bakers-math.tex +++ b/book/tables/table-recipe-bakers-math.tex @@ -1,12 +1,8 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lrr} +\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 +\thead{Ingredient} & \thead{Baker's math} & \thead{Calculated value} \\ \midrule +Flour & 100\% & $1400 \times 1$ = 1400g \\ +Water & 60\% & $1400 \times 0.6$ = 840g \\ +Sourdough starter & 10\% & $1400 \times 0.1$ = 140g \\ +Salt & 2\% & $1400 \times 0.02$ = 28g \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-starter-types.tex b/book/tables/table-starter-types.tex index 3461aba..5b09ae8 100644 --- a/book/tables/table-starter-types.tex +++ b/book/tables/table-starter-types.tex @@ -1,13 +1,10 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lllrl} +\begin{tabular}{@{}lclll@{}} \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 \\ + & & &\multicolumn{2}{c}{\textbf{Activity}}\\ + \cmidrule(rl){4-5} +\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule +Regular & 100 & Strong wheat & Balanced & Balanced \\ +Liquid & 500 & Very strong wheat & Minimal & High \\ +Stiff & 50--60 & All wheat & High & Low \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-starter-usage-activity.tex b/book/tables/table-starter-usage-activity.tex index 009fcb1..1a97c95 100644 --- a/book/tables/table-starter-usage-activity.tex +++ b/book/tables/table-starter-usage-activity.tex @@ -1,18 +1,12 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{llll} +\begin{tabular}{@{}ccr@{}} \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 + &\multicolumn{2}{c}{\textbf{Starter}}\\ + \cmidrule(rl){2-3} +\thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule + 30 / 86 & Yes & 5 \\ + 25 / 77 & Yes & 10 \\ + 20 / 68 & Yes & 15 \\ + 30 / 86 & No & 2.5\\ + 25 / 77 & No & 5 \\ + 20 / 68 & No & 10 \\ \bottomrule \end{tabular} -\end{document} diff --git a/book/tables/table-storing-bread-overview.tex b/book/tables/table-storing-bread-overview.tex index b59ea90..b3c67a7 100644 --- a/book/tables/table-storing-bread-overview.tex +++ b/book/tables/table-storing-bread-overview.tex @@ -1,24 +1,18 @@ -\input{./vars} - -\begin{document} -\begin{tabular}{lll} +\begin{tabular}{@{}>{\bfseries}p{0.3\textwidth}p{0.3\textwidth}p{0.3\textwidth}@{}} \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 +\thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule +Room temperature & The easiest option. Best for bread that is eaten within a day. + Crust typically stays crisp when humidity not too high. + & Bread dries out very quickly.\\ + +Room temperature in container & Good for up to a week. Catches mold more quickly. + & Bread needs to be toasted for crust to become crisp again.\\ + +Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container. + & Bread needs to be toasted. Requires fridge and energy.\\ + +Freezer & Bread stays good for years. + & Requires thawing and then toasting. Requires freezer and energy.\\ + +\bottomrule \end{tabular} -\end{document} diff --git a/book/tables/vars.tex b/book/tables/vars.tex deleted file mode 100644 index e9764c8..0000000 --- a/book/tables/vars.tex +++ /dev/null @@ -1,2 +0,0 @@ -\documentclass{standalone} -\usepackage{booktabs} diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 8f439b4..0dd5d26 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -502,12 +502,13 @@ autolysis step might call for 20 percent sourdough starter. Simply reduce this 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{table}[!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} + \input{tables/table-starter-usage-activity.tex} + \caption{A table visualizing how much sourdough starter to use + depending on temperature and the starter's activity level} \end{center} -\end{figure} +\end{table} Based on my experience and my sourdough, my ideal bread always takes around 8 to 12 hours during bulk fermentation. Based on my availability throughout @@ -727,12 +728,13 @@ the dough more toward a longer fermentation. The flavor of the resulting bread is better compared to a pale underfermented dough. -\begin{figure}[!htb] +\begin{table}[!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.} + \input{tables/table-fermentation-effects.tex} + \caption{The different stages of sourdough fermentation and the + effects on crumb, alveoli, texture, and overall taste.} \end{center} -\end{figure} +\end{table} The worst thing you can do when fermenting sourdough is to rely on a recipe's timing suggestions. In 99 percent @@ -785,12 +787,13 @@ I recommend beginning with a size increase of 25 percent and testing up to 100 percent with subsequent bakes. Then identify a value that you are happy with. -\begin{figure}[!htb] +\begin{table}[!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} + \input{tables/table-dough-size-increase.tex} + \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{table} The beauty of the aliquot is that no matter the surrounding temperature, you will always know when your dough is ready. @@ -864,13 +867,13 @@ you can use them as a reference for your next batch. If the bread didn't turn out the way you like, either shorten the fermentation or extend it a little bit. -\begin{figure}[!htb] +\begin{table}[!htb] \begin{center} - \includegraphics{tables/table-ph-values-dough.pdf} + \input{tables/table-ph-values-dough.tex} \caption{Example pH values for the different breakpoints of my own sourdough process} \label{table:sample-ph-values} \end{center} -\end{figure} +\end{table} The beauty of this method is its reliability. Once you have found out your good working values, you can reproduce