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31
.github/workflows/build-image.yml → .github/workflows/docker-build-push.yml vendored
View File

@@ -1,9 +1,7 @@
name: Create and publish a Docker image
on:
push:
branches:
- main
workflow_call:
env:
REGISTRY: ghcr.io
@@ -26,20 +24,33 @@ jobs:
registry: ${{ env.REGISTRY }}
username: ${{ github.actor }}
password: ${{ secrets.GITHUB_TOKEN }}
- name: Figure out branch name
shell: bash
run: echo "branch=${GITHUB_HEAD_REF:-${GITHUB_REF#refs/heads/}}" >> $GITHUB_OUTPUT
id: extract_branch
- name: Determine docker image tag
shell: bash
id: determine_tag
run: |
if [[ "${{ github.ref }}" == "refs/heads/main" ]]; then
echo "tag=latest" >> $GITHUB_OUTPUT
else
echo "tag=${{ steps.extract_branch.outputs.branch }}" >> $GITHUB_OUTPUT
fi
- name: Extract metadata (tags, labels) for Docker
id: meta
uses: docker/metadata-action@9ec57ed1fcdbf14dcef7dfbe97b2010124a938b7
uses: docker/metadata-action@v5
with:
images: ${{ env.REGISTRY }}/${{ env.IMAGE_NAME }}
tags: |
type=raw,value=latest,enable=${{ github.ref == format('refs/heads/{0}', 'main') }}
# Buildx for caching
- uses: docker/setup-buildx-action@v3
- name: Build and push Docker image
uses: docker/build-push-action@f2a1d5e99d037542a71f64918e516c093c6f3fc4
uses: docker/build-push-action@v5
with:
context: .
push: true
tags: ${{ steps.meta.outputs.tags }}
tags: ${{ env.REGISTRY }}/${{ env.IMAGE_NAME }}:${{ steps.determine_tag.outputs.tag }}
labels: ${{ steps.meta.outputs.labels }}
cache-from: type=gha
cache-to: type=gha,mode=max

100
.github/workflows/release-book-website.yml vendored Normal file
View File

@@ -0,0 +1,100 @@
name: Release the book and website
on:
push:
branches:
- main
env:
IMAGE: ghcr.io/${{ github.repository }}:latest
jobs:
build-and-push-image:
uses: ./.github/workflows/docker-build-push.yml
release-book-website:
needs: build-and-push-image
runs-on: ubuntu-latest
steps:
- name: Set up git repository
uses: actions/checkout@v3
- name: Print dependency versions
uses: addnab/docker-run-action@v3
with:
image: ${{ env.IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make show_tools_version
- name: Print build variables
uses: addnab/docker-run-action@v3
with:
image: ${{ env.IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make printvars
- name: Bake the book
uses: addnab/docker-run-action@v3
with:
image: ${{ env.IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make -j bake
- name: Release baked book to S3
uses: shallwefootball/s3-upload-action@master
with:
aws_key_id: ${{ secrets.AWS_KEY_ID }}
aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
aws_bucket: ${{ secrets.AWS_BUCKET_BOOK }}
source_dir: book/release
destination_dir: release
- name: Bake the website
uses: addnab/docker-run-action@v3
with:
image: ${{ env.IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make website
- name: Release baked website to S3
uses: shallwefootball/s3-upload-action@master
with:
aws_key_id: ${{ secrets.AWS_KEY_ID }}
aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
aws_bucket: ${{ secrets.AWS_BUCKET_WEBSITE }}
source_dir: website/static_website_html
destination_dir: static_html_root
- name: Upload book Artifacts
uses: actions/upload-artifact@v3
with:
name: books
path: |
book/book_serif/book.log
book/book_serif/book.pdf
book/book-epub/book.epub
- name: Upload website Artifacts
uses: actions/upload-artifact@v3
with:
name: website
path: website/static_website_html
invalidate-book-website-cache:
needs: release-book-website
runs-on: ubuntu-latest
steps:
- name: Invalidate Cloudfront book cache
uses: chetan/invalidate-cloudfront-action@v2
env:
DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_BOOK }}
PATHS: "/*"
AWS_REGION: "us-east-1"
AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}
- name: Invalidate Cloudfront website cache
uses: chetan/invalidate-cloudfront-action@v2
env:
DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_WEBSITE }}
PATHS: "/*"
AWS_REGION: "us-east-1"
AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}

51
.github/workflows/release-book.yml vendored
View File

@@ -1,51 +0,0 @@
name: Release the book
on:
push:
branches:
- main
jobs:
build_and_release:
runs-on: ubuntu-latest
steps:
- name: Set up git repository
uses: actions/checkout@v3
- name: Print dependency versions
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make show_tools_version
- name: Print build variables
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make printvars
- name: Bake the book
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make -j bake
- name: Release baked book to S3
uses: shallwefootball/s3-upload-action@master
with:
aws_key_id: ${{ secrets.AWS_KEY_ID }}
aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
aws_bucket: ${{ secrets.AWS_BUCKET_BOOK }}
source_dir: book/release
destination_dir: release
- name: Invalidate Cloudfront book cache
uses: chetan/invalidate-cloudfront-action@v2
env:
DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_BOOK }}
PATHS: "/*"
AWS_REGION: "us-east-1"
AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}

51
.github/workflows/release-website.yml vendored
View File

@@ -1,51 +0,0 @@
name: Release the website
on:
push:
branches:
- main
jobs:
build_and_release:
runs-on: ubuntu-latest
steps:
- name: Set up git repository
uses: actions/checkout@v3
- name: Print dependency versions
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make show_tools_version
- name: Print build variables
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make printvars
- name: Bake the book
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
make website
- name: Release baked website to S3
uses: shallwefootball/s3-upload-action@master
with:
aws_key_id: ${{ secrets.AWS_KEY_ID }}
aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
aws_bucket: ${{ secrets.AWS_BUCKET_WEBSITE }}
source_dir: website/static_website_html
destination_dir: static_html_root
- name: Invalidate Cloudfront website cache
uses: chetan/invalidate-cloudfront-action@v2
env:
DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_WEBSITE }}
PATHS: "/*"
AWS_REGION: "us-east-1"
AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}

24
.github/workflows/validate-book-build.yml → .github/workflows/test-book-website.yml vendored
View File

@@ -1,13 +1,17 @@
name: Validate LaTeX Document
name: Test building book and website
on:
push:
branches:
- '**' # All branches
- '!main' # But main as will do it anyway and more in release_book
pull_request:
env:
IMAGE: ghcr.io/${{ github.repository }}:${{ github.event.pull_request.head.ref }}
jobs:
test_building_book:
build-and-push-image:
uses: ./.github/workflows/docker-build-push.yml
test-building-book-website:
needs: build-and-push-image
runs-on: ubuntu-latest
steps:
- name: Set up git repository
@@ -15,7 +19,7 @@ jobs:
- name: Print dependency versions
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
image: ${{ env.IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
@@ -23,7 +27,7 @@ jobs:
- name: Print build variables
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
image: ${{ env.IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
@@ -31,7 +35,7 @@ jobs:
- name: Test baking the release versions
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
image: ${{ env.IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book
@@ -39,7 +43,7 @@ jobs:
- name: Test building website
uses: addnab/docker-run-action@v3
with:
image: ghcr.io/hendricius/the-sourdough-framework:latest
image: ${{ env.IMAGE }}
options: -v ${{ github.workspace }}:/app
run: |
cd /app/book

2
book/baking/baking.tex
View File

@@ -266,7 +266,7 @@ top of other tools can be quite a hefty investment. For
this reason, I advocate the inverted tray method visualized
in the next section. In case you do not own an oven consider trying
the simple flatbread recipe which is baked in a pan. Please
refer to Section~\ref{section:flat-bread-recipe} for more details.
refer to Section~\ref{subsec:flat-bread-recipe} for more details.
\subsection{Inverted tray method}

533
book/bread-types/bread-types.tex
View File

@@ -1,11 +1,23 @@
\chapter{Bread types}%
\label{ch:bread-types}
\begin{quoting}
In this chapter you will learn about different bread types and their
advantages and disadvantages. At the end of this chapter you can find a very
simple flatbread recipe. This is probably 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.
advantages and disadvantages. You can also find very simple recipes for
flatbread and pan loaf. The former is probably the most accessible, least
effort type of bread you can make, while the latter is a little more involved.
Free standing bread has its own chapter, due to its increased complexity.
\end{quoting}
\section{Introduction}%
\label{sec:intro}
In this section we classify bread by its baking techniques. The appearance and
taste will of course be different, but you can get excellent bread with each
of them. Some breads will require investment and technique, as depicted in
Table~\ref{tab:bread-types-comparison}. Flatbread is probably 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{center}
\input{tables/table-overview-bread-types.tex}
@@ -15,7 +27,8 @@ oven, this might be exactly the type of bread you should consider.
\end{center}
\end{table}
\section{Flatbread}
\section{Flatbread}%
\label{sec:flatbread}
Flatbread is probably the simplest sourdough bread to make.
To make a flatbread no oven is required; all you need is a stove.
@@ -24,7 +37,7 @@ To make a flatbread no oven is required; all you need is a stove.
\includegraphics[width=\textwidth]{flat-breads-selection}
\caption[Flatbread selection with different flours]{An assorted selection of
different flatbreads made with sourdough. From left to right:
Wheat tortilla, rye, spelt and corn.}%
Wheat~tortilla, rye, spelt and corn.}%
\end{figure}
This type of bread is super simple to make as you can skip
@@ -33,19 +46,258 @@ can be made with all kinds of flours. You can even use
flour without gluten, such as corn or rice flour, to make the
dough. To make the flatbread a little more fluffy, you
can use a little bit of wheat flour. The developing gluten
will trap the gasses. During baking, these gasses will
will trap the gases. During baking, these gases will
inflate the dough.
Another trick to improve the texture of the flatbread is to
make a very wet dough. A lot of the water will evaporate
during the baking process and thus make the bread fluffier.
If your water content is very high, it will produce a
pancake-like consistency.
pancake-like consistency, as you can see in
Table~\ref{tab:flat-bread-ingredients}
Refer to Section~\ref{section:flat-bread-recipe}~``\nameref{section:flat-bread-recipe}''
to see a full recipe including the process of making such a flatbread.
\begin{table}[!htb]
\begin{center}
\input{tables/table-flat-bread-pancake-recipe.tex}
\caption[Flatbread recipe]{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.}%
\label{tab:flat-bread-ingredients}
\end{center}
\end{table}
For a full recipe including the process of making such a flatbread, refer to
Subsection~\ref{subsec:flat-bread-recipe}
\subsection{Flatbread framework}%
\label{subsec:flat-bread-framework}
As explained above, if you are just getting started, making a flatbread is the
easiest way to start making great bread at home. With just a
few steps, you can stop buying bread forever. This works with
any flour, including gluten-free options.
\begin{flowchart}[!htb]
\begin{center}
\input{figures/fig-process-flat-bread.tex}
\caption[The process to make a sourdough flatbread]{The process of making a flatbread is very
simple, requiring very little effort. This type of bread is especially
handy for busy bakers.}%
\label{fig:flat-bread-process}
\end{center}
\end{flowchart}
This is my go-to recipe that I~use to make bread whenever
I~have little time or when I~am abroad. You can choose
between two options:
%
\begin{enumerate}
\item A flatbread similar to a roti or naan bread
\item Sourdough pancakes.
\end{enumerate}
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 \qty{1}{\gram} of your
existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water.
If you do this in the morning, your sourdough starter will be ready in the evening. The
warmer it is, the sooner it will be ready, consider
using warm water if it is very cold where you live.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{flat-bread-wheat}
\caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
dough is drier at around \qty{60}{\percent} hydration. The drier dough
is a little harder to mix. As wheat contains more gluten, the dough
puffs up during the baking process.}
\end{center}
\end{figure}
This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
the perfect quantity to make a dough for one person. In case you want to make more
bread, simply multiply the quantities shown in
Table~\ref{tab:flat-bread-ingredients}.
Then in the evening simply mix the ingredients as shown in the table. Your dough
is going to be ready in the morning. It's typically ready after 6--12~hours. If
you use more sourdough starter it will be ready faster, conversely it will take
longer if you use less. Try to aim for a fermentation time of 8--12~hours as
by using your dough too soon, the flavor might not be as good. By using your
dough later it might become a little more sour. The best option is to
experiment and see what you personally like the most.
After mixing the ingredients together cover the container, this prevents the
dough from drying out and makes
sure no fruit flies get access. A transparent container will be helpful
when getting started. You can observe the dough more easily and see when
it is ready.
\begin{figure}[htb]
\begin{center}
\includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
\caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
made using teff flour. The image has been provided by Charliefleurene
via Wikipedia.}
\end{center}
\end{figure}
If you used the flatbread option with less water, look at the size increase
of your dough. It should have increased at least \qty{50}{\percent} in size.
Also look out for bubbles on the sides of your container.
When using the pancake recipe, look out for bubbles on the surface of your dough.
In both cases use your nose to check the scent of your dough. Depending
on your sourdough starter's microbiome your dough will have
dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying
on the smell of your dough is the best way to judge whether your
dough is ready or not. Timings are not reliable as they
depend on your starter and the temperature. If your dough
is ready too soon, you can now move it directly to the fridge and bake
it at a later, more convenient time. The low temperature will halt the fermentation
process\footnote{There are some exceptions. In some rare cases your starter
might also work at lower temperatures. You might have cultivated microbes that work best at
low temperatures. Nevertheless, fermentation
is always slower the colder it gets. A fridge really helps to preserve the state
of your dough.}
and your dough will last for several days. The longer you wait, the more sour the
bread is going to be. The fridge is a great option in case you want to
take the dough with you when visiting friends. People are going
to love you for the freshly baked flatbreads or pancakes. If you dare,
you can also taste a little bit of your raw uncooked dough. It is likely
going to taste relatively sour. I~do this frequently to better evaluate the
state of my doughs.
\begin{figure}[!htb]
\begin{center}
\includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
\caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
The pockets come from evaporated water and \ch{CO2} created by the
microbes. The image has been provided by Łukasz Nowak via Wikipedia.}
\end{center}
\end{figure}
If you are feeling lazy or don't have time, you could also use older sourdough starter
to make the dough directly without any prior starter feedings. Your sourdough starter
is going to regrow inside your dough. Remember that the
final bread might be a bit more on the sour side as the balance of yeast to
bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients}
I~recommended using around \qtyrange{5}{20}{\percent}
of sourdough starter based on the flour to make the dough. If you were to follow
this approach, just use around \qty{1}{\percent} and make the dough directly.
The dough is probably going to be ready 24~hours later, depending on the temperature.
If you want to make sweet pancakes, add some sugar and optional eggs to your dough
now. A good quantity of eggs is around one~egg per \qty{100}{\gram} of flour.
Stir your dough a little bit and it will be ready to be used. You'll
have delicious sweet savory pancakes, the perfect combination. By
adding the sugar now, you make sure that the microbes don't have
enough time to fully ferment it. If you had added the sugar
earlier, no sweet flavor would be left 12~hours later.
To bake your dough heat your stove to medium temperature. Add a little bit of
oil to the pan. This helps with heat distribution and ensures even cooking.
With a spatula or a spoon place your dough in the pan. If your dough
was sitting in the fridge, bake it directly. There is no need to wait for your
dough to come to room temperature. If you have a lid,
place it on your pan. The lid helps to cook your dough from the top.
The evaporating water will circulate and heat up the dough's surface. When
making a flatbread, make the dough around \qty{1}{\cm} thick. When using the
pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
like.
\begin{figure}[htb]
\begin{center}
\includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
\caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
a wheat based dough. To make the dough fluffier use more water or
consider adding more wheat to the mix of your dough.}
\end{center}
\end{figure}
After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
time from the other side. Depending on what you like, you can wait a little
longer to allow the bread to become a bit charred. The longer you
bake your bread, the more of the acidity is going to evaporate. If your
dough is a bit more on the sour side, you can use this trick to balance
out the acidity. This really depends on which flavor you are looking for.
When making a flatbread I~recommend wrapping the baked flatbreads in a kitchen
towel. This way more of the evaporating humidity stays inside of your bread,
making sure your flatbreads stay nice and fluffy for a longer period after the
bake. A similar strategy is used when making corn tortillas.
You can safely store the baked flatbreads or pancakes in your fridge
for weeks. When storing make sure to store them in an airtight plastic bag so that
they do not dry out.
Keep a little bit of your unbaked dough. You can use it to make the next
batch of bread or pancakes for the next day. If you want to bake a few days later, add
a little bit of water and flour and store this mixture in your fridge
for as long as you like\footnote{The starter will stay good for months. If you expect to
leave it longer, consider drying a little bit of your sourdough starter.}.
\subsection{Simple flatbread recipe}%
\label{subsec:flat-bread-recipe}
By following the steps outlined in this section,
you'll be introduced to a versatile bread that's perfect for a myriad of
culinary applications. Whether you're scooping up a savory dip,
wrapping a flavorful filling, or simply enjoying a piece with a drizzle
of olive oil, these flatbreads are sure to impress.
\subsubsection*{Ingredients}
\begin{tabular}{r@{}rl@{}}
\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever you have at hand)\\
\qty{320}{\gram} & (\qty{80}{\percent}) & Water, preferably at room temperature\\
\qty{80}{\gram} & (\qty{20}{\percent}) & Active sourdough starter\\
\qty{8}{\gram} & (\qty{2}{\percent}) & Salt\\
\end{tabular}
\subsubsection*{Instructions}
\begin{description}
\item[Prepare the dough] In a large mixing bowl, combine the flour and water.
Mix until you have a shaggy dough with no dry spots.
Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
until you achieve a smooth and homogenized dough.
\item[Fermentation:] Cover the bowl with a lid or plastic wrap. Allow the dough
to rest and ferment until it has increased by at least \qty{50}{\percent}
in size. Depending on the temperature and activity of your starter, this
can take anywhere from 4 to 24~hours.
\item[Cooking preparation:] Once the dough has risen, heat a pan over medium heat.
Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel.
\item[Shaping and cooking:] With a ladle or your hands, scoop out a portion of
the dough and place it onto the hot pan, spreading it gently like a pancake.
Cover the pan with a lid. This traps the steam and ensures even cooking
from the top, allowing for easier flipping later.
After about 5~minutes, or when the bottom of the flatbread has a
golden-brown crust, carefully flip it using a spatula.
\emph{Adjusting cook time.} If the flatbread appears too dark,
remember to reduce the cooking time slightly for the next one.
Conversely, if it's too pale, allow it to cook a bit longer before flipping.
Cook the flipped side for an additional 5~minutes or until it's also golden
brown.
\item[Storing:] Once cooked, remove the flatbread from the pan and place it on a
kitchen towel. Wrapping the breads in the towel will help retain their
softness and prevent them from becoming overly crisp.
Repeat the cooking process for the remaining dough.
\item[Serving suggestion:] Enjoy your sourdough flatbreads warm,
paired with your favorite dips, spreads, or as a side to any meal.
\end{description}
\section{Loaf pan bread}
Loaf pan bread is made using the help of a special loaf pan
@@ -133,15 +385,13 @@ and tools are required.
\end{center}
\end{figure}
Normally you mix your dough. When using wheat you make sure
that you mix enough to develop a gluten network.
You allow the dough to reach
a certain size increase during the fermentation. Afterwards you divide and pre-shape
the dough into the desired visual shape that you like.
Each shape requires a different technique. Sometimes achieving
exactly the right shape can be challenging. Making a baguette,
for instance, requires you to perform more steps. Mastering this
technique takes several attempts.
Normally you mix your dough, when using wheat you make sure that you mix
enough to develop a gluten network. You allow the dough to reach a certain
size increase during the fermentation, afterwards you divide and pre-shape the
dough into the desired visual shape that you like. Each shape requires a
different technique. Sometimes achieving exactly the right shape can be
challenging, making a baguette for instance, requires you to perform more
steps. Mastering this technique takes several attempts.
Once the dough is shaped, it is proofed again for a certain
period of time. Once the dough is ready, a sharp tool such
@@ -154,245 +404,4 @@ But after baking you will be rewarded with a beautiful bread
with great taste and consistency.
There is a fully dedicated recipe and tutorial
for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter.
\section{Flatbread framework}%
\label{section:flat-bread-framework}
If you are just getting started, making a flatbread is the
easiest way to start making great bread at home. With just a
few steps, you can stop buying bread forever. This works with
any flour, including gluten-free options.
\begin{flowchart}[!htb]
\begin{center}
\input{figures/fig-process-flat-bread.tex}
\caption[The process to make a sourdough flatbread]{The process of making a flatbread is very
simple, requiring very little effort. This type of bread is especially
handy for busy bakers.}%
\label{fig:flat-bread-process}
\end{center}
\end{flowchart}
This is my go-to recipe that I~use to make bread whenever
I~have little time or when I~am abroad. You can choose
between two options:
%
\begin{enumerate}
\item A flatbread similar to a roti or naan bread
\item sourdough pancakes.
\end{enumerate}
\begin{table}[!htb]
\begin{center}
\input{tables/table-flat-bread-pancake-recipe.tex}
\caption[Flatbread recipe]{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.}%
\label{tab:flat-bread-ingredients}
\end{center}
\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 \qty{1}{\gram} of your
existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water.
If you do this in the morning, your sourdough starter will be ready in the evening. The
warmer it is, the sooner it will be ready. If it is very cold where you live, consider
using warm water.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{flat-bread-wheat}
\caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
dough is drier at around \qty{60}{\percent} hydration. The drier dough
is a little harder to mix. As wheat contains more gluten, the dough
puffs up during the baking process.}
\end{center}
\end{figure}
This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
the perfect quantity to make a dough for one person. In case you want to make more
bread, simply multiply the quantities shown in
Table~\ref{tab:flat-bread-ingredients}.
Then in the evening simply mix the ingredients as shown in the table. Your dough
is going to be ready in the morning. It's typically ready after 6--12~hours. If
you use more sourdough starter, it will be ready faster. If you use less it will take
longer. Try to aim for a fermentation time of 8--12~hours. If you use
your dough too soon, the flavor might not be as good. If you use it later
your dough might be a little more sour. The best option is to experiment
and see what you personally like the most.
After mixing the ingredients together, cover the container in which
you made the dough. This prevents the dough from drying out and makes
sure no fruit flies get access. A transparent container will be helpful
when getting started. You can observe the dough more easily and see when
it is ready.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
\caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
made using teff flour. The image has been provided by Charliefleurene
via Wikipedia.}
\end{center}
\end{figure}
If you used the flatbread option with less water, look at the size increase
of your dough. The dough should have increased at least \qty{50}{\percent} in size.
Also look out for bubbles on the sides of your container.
When using the pancake recipe, look out for bubbles on the surface of your dough.
In both cases use your nose to check the scent of your dough. Depending
on your sourdough starter's microbiome your dough will have
dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying
on the smell of your dough is the best way to judge whether your
dough is ready or not. Timings are not reliable as they
depend on your starter and the temperature. If your dough
is ready too soon, you can now move it directly to the fridge and bake
it at a later, more convenient time. The low temperature will halt the fermentation
process\footnote{There are some exceptions. In some rare cases your starter
might also work at lower temperatures. You might have cultivated microbes that work best at
low temperatures. Nevertheless, fermentation
is always slower the colder it gets. A fridge really helps to preserve the state
of your dough.}.
and your dough will last for several days. The longer you wait, the more sour the
bread is going to be. The fridge is a great option in case you want to
take the dough with you when visiting friends. People are going
to love you for the freshly baked flatbreads or pancakes. If you dare,
you can also taste a little bit of your raw uncooked dough. It is likely
going to taste relatively sour. I~do this frequently to better evaluate the
state of my doughs.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
\caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
The pockets come from evaporated water and \ch{CO2} created by the
microbes. The image has been provided by Lukasz Nowak via Wikipedia.}
\end{center}
\end{figure}
If you are feeling lazy or don't have time, you could also use older sourdough starter
to make the dough directly without any prior starter feedings. Your sourdough starter
is going to regrow inside your dough. The
final bread might be a bit more on the sour side as the balance of yeast to
bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients}
I~recommended using around \qtyrange{5}{20}{\percent}
of sourdough starter based on the flour to make the dough. If you were to follow
this approach, just use around \qty{1}{\percent} and make the dough directly.
The dough is probably going to be ready 24~hours later, depending on the temperature.
If you want to make sweet pancakes, add some sugar and optional eggs to your dough
now. A good quantity of eggs is around 1 egg per \qty{100}{\gram} of flour.
Stir your dough a little bit and it will be ready to be used. You'll
have delicious sweet savory pancakes, the perfect combination. By
adding the sugar now, you make sure that the microbes don't have
enough time to fully ferment it. If you had added the sugar
earlier, no sweet flavor would be left 12~hours later.
To bake your dough heat your stove to medium temperature. Add a little bit of
oil to the pan. This helps with heat distribution and ensures even cooking.
With a spatula or a spoon place your dough in the pan. If your dough
was sitting in the fridge, bake it directly. There is no need to wait for your
dough to come to room temperature. If you have a lid,
place it on your pan. The lid helps to cook your dough from the top.
The evaporating water will circulate and heat up the dough's surface. When
making a flatbread, make the dough around \qty{1}{\cm} thick. When using the
pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
like.
\begin{figure}[htb!]
\begin{center}
\includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
\caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
a wheat based dough. To make the dough fluffier use more water or
consider adding more wheat to the mix of your dough.}
\end{center}
\end{figure}
After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
time from the other side. Depending on what you like, you can wait a little
longer to allow the bread to become a bit charred. The longer you
bake your bread, the more of the acidity is going to evaporate. If your
dough is a bit more on the sour side, you can use this trick to balance
out the acidity. This really depends on which flavor you are looking for.
When making a flatbread I~recommend wrapping the baked flatbreads
in a kitchen towel. This way more of the evaporating humidity
stays inside of your bread. This makes sure your flatbreads stay
nice and fluffy for a longer period after the bake. A similar strategy is
used when making corn tortillas.
You can safely store the baked flatbreads or pancakes in your fridge
for weeks. When storing make sure to store them in an airtight plastic bag so that
they do not dry out.
Keep a little bit of your unbaked dough. You can use it to make the next
batch of bread or pancakes for the next day. If you want to bake a few days later, add
a little bit of water and flour and store this mixture in your fridge
for as long as you like\footnote{The starter will stay good for months. If you expect to
leave it longer, consider drying a little bit of your sourdough starter.}.
\section{Simple flatbread recipe}%
\label{section:flat-bread-recipe}
By following the steps outlined in this section,
you'll be introduced to a versatile bread that's perfect for a myriad of
culinary applications. Whether you're scooping up a savory dip,
wrapping a flavorful filling, or simply enjoying a piece with a drizzle
of olive oil, these flatbreads are sure to impress.
\subsection*{Ingredients}
\begin{tabular}{r@{}rl@{}}
\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever you have at hand)\\
\qty{320}{\gram} & (\qty{80}{\percent}) & Water, preferably at room temperature\\
\qty{80}{\gram} & (\qty{20}{\percent}) & Active sourdough starter\\
\qty{8}{\gram} & (\qty{2}{\percent}) & Salt\\
\end{tabular}
\subsection*{Instructions}
\begin{description}
\item[Prepare the Dough] In a large mixing bowl, combine the flour and water.
Mix until you have a shaggy dough with no dry spots.
Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
until you achieve a smooth and homogenized dough.
\item[Fermentation] Cover the bowl with a lid or plastic wrap. Allow the dough
to rest and ferment until it has increased by at least \qty{50}{\percent}
in size. Depending on the temperature and activity of your starter, this
can take anywhere from 4 to 24~hours.
\item[Cooking Preparation] Once the dough has risen, heat a pan over medium heat.
Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel.
\item[Shaping and Cooking] With a ladle or your hands, scoop out a portion of
the dough and place it onto the hot pan, spreading it gently like a pancake.
Cover the pan with a lid. This traps the steam and ensures even cooking
from the top, allowing for easier flipping later.
After about 5~minutes, or when the bottom of the flatbread has a
golden-brown crust, carefully flip it using a spatula.
\item[Adjusting Cook Time] If the flatbread appears too dark,
remember to reduce the cooking time slightly for the next one.
Conversely, if it's too pale, allow it to cook a bit longer before flipping.
Cook the flipped side for an additional 5~minutes or until it's also golden
brown.
\item[Storing] Once cooked, remove the flatbread from the pan and place it on a
kitchen towel. Wrapping the breads in the towel will help retain their
softness and prevent them from becoming overly crisp.
Repeat the cooking process for the remaining dough.
\item[Serving Suggestion] Enjoy your sourdough flatbreads warm,
paired with your favorite dips, spreads, or as a side to any meal.
\end{description}
for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~Chapter.

69
book/figures/fig-sourdough-history-timeline.tex Normal file
View File

@@ -0,0 +1,69 @@
\begin{tikzpicture}
\pgfmathsetlengthmacro{\timelinewidth}{(\textwidth-0.5cm)}
% Define the width of each segment
\pgfmathsetlengthmacro{\segmentwidth}{\timelinewidth/12}
% Draw horizontal lines
\draw[line width=1pt, color=hlorange] (0,0) -- (\timelinewidth/2,0);
\draw[line width=1pt] (\timelinewidth/2,0) -- (\timelinewidth/2 +1.5*\segmentwidth/3,0);
\draw[line width=1pt] (\timelinewidth/2 + 2*\segmentwidth/3,0) --(\timelinewidth, 0);
\draw[line width=1pt] (\timelinewidth/2+1.5*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+1.5*\segmentwidth/3+5, 0.2);
\draw[line width=1pt] (\timelinewidth/2+2*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+2*\segmentwidth/3+5, 0.2);
% Lines for periods
\draw[stealth-stealth, line width=1pt] (0,-3.7)
-- node[midway, timeline_timespan] {Historic breadmaking} ({\segmentwidth * 7.8},-3.7);
\draw[stealth-stealth, line width=1pt] ({\segmentwidth * 7.8},-3.7)
-- node[midway, timeline_timespan] {Modern bread} ({\segmentwidth * 12},-3.7);
% Regularly placed events, not in chronological order
% since should be placed on top of others on the timeline
% BC
\draw[line width=1pt] ({\segmentwidth*3},1.0) -- ({\segmentwidth*3},0.3)
node[at start, left, timeline_event] {6000~BC: First beer in Egypt};
\draw[line width=1pt] ({\segmentwidth*5.95},1.5) -- ({\segmentwidth*5.95},0.3)
node[at start, left, timeline_event] {70~BC:~First water mill};
% Sourdough in Jordan
\draw[line width=1pt] (0,-0.3) -- (0,-1.5);
\draw[line width=1pt] (0,-1.5) -- (0.25,-1.5);
\node[timeline_event, below, anchor=west] at (0.25,-1.5)
{\begin{tabular}{@{}l@{}l@{}}
\num{12000}~BC:&~Sourdough in Jordan\\
&~Cultivation of Einkorn\\
\end{tabular}};
% AD
\draw[line width=1pt] ({\segmentwidth*10.50},1.0) -- ({\segmentwidth*10.50},0.3)
node[at start, above, timeline_event] {\hspace{1.0cm}1950:~Modern Wheat};
\draw[line width=1pt] ({\segmentwidth*9.60},1.5) -- ({\segmentwidth*9.60},0.3)
node[at start, above, timeline_event] {1868:~Commercial yeast};
\draw[line width=1pt] ({\segmentwidth*7.8},2) -- ({\segmentwidth*7.8},0.3)
node[at start, above, timeline_event] {1680:~Discovery of microorganisms};
\draw[line width=1pt] ({\segmentwidth*8.80},-1.25) -- ({\segmentwidth*8.80},-0.3)
node[at start, left, timeline_event] {1785:~Steam mill};
\draw[line width=1pt] ({\segmentwidth*9.57},-1.75) -- ({\segmentwidth*9.57},-0.3)
node[at start, left, timeline_event] {1857:~Isolated Yeast};
\draw[line width=1pt] ({\segmentwidth*9.80},-2.25) -- ({\segmentwidth*9.80},-0.3)
node[at start, left, timeline_event] {1885:~Electrical mixer};
\draw[line width=1pt] ({\segmentwidth*11.20},-2.75) -- ({\segmentwidth*11.20},-0.3)
node[at start, left, timeline_event] {2020:~COVID-19 Pandemic};
% Indicators for period
% Draw millenary and century separators
\foreach \i/\century in {0/-12000, 1/-10000, 2/-8000, 3/-6000, 4/-4000, 5/-2000}{
% Separators
\draw[line width=1pt, color=hlorange] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
% Events for timeline
\node[timeline_event, below, text=hlorange] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
}
\foreach \i/\century in {6/0, 7/1600, 8/1700, 9/1800, 10/1900, 11/2000, 12/2100}{
% Separators
\draw[line width=1pt] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
% Events for timeline
\node[timeline_event, below] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
}
\end{tikzpicture}

151
book/history/sourdough-history.tex
View File

@@ -33,6 +33,7 @@ organisms inhabit extreme environments, from boiling vents to icy waters.
divided into months, and extending to the present day,
marked at midnight. This visualization shows the pivotal steps
of life and sourdough on earth.}%
\label{fig:planet-timeline}
\end{center}
\end{figure}
@@ -50,23 +51,33 @@ land.
By December~3, yeasts emerged on land. This laid groundwork for bread-making.
Jump 140~million years to December~14, and dinosaurs arose. Just a couple
of days after their appearance on December~17 the super continent pangea
of days after their appearance on December~17 the super continent Pangea
started to rift apart, reshaping the continents into their current form.
The dinosaurs reigned until December~29 when they faced extinction.
Another 25~million years later, or our timeline's 2~days after the dinosaur
extinction, humans appeared.
A few hours later after the arrival of humans, a more subtle culinary
revolution was unfolding. By \num{12000}~BC, just 5 seconds before our metaphorical
revolution was unfolding. By \num{12000}~BC, just 5 seconds before our metaphorical
midnight, the first sourdough breads were being baked in ancient Jordan. A blink of
an eye later, or 4~seconds in our time compression, Pasteur's groundbreaking work
with yeasts set the stage for modern bread-making. From the moment this book
began to take shape to your current reading, only milliseconds have ticked by~\cite{Yong_2017}.
began to take shape to your current reading, only milliseconds have ticked
by~\cite{Yong+2017}.
Now delving deeper into the realm of sourdough, it can likely be traced to aforementioned
Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough
bread can be considered a very recent invention.
\begin{figure}[!htb]
\begin{center}
\input{figures/fig-sourdough-history-timeline.tex}
\caption[Sourdough history timeline]{Timeline of significant discoveries and
events leading to modern sourdough bread.}%
\label{fig:sourdough-timeline}
\end{center}
\end{figure}
The exact origins of fermented
bread are, however, unknown. One of the most ancient preserved
sourdough breads has been excavated in Switzerland~\cite{switzerland+bread}.
@@ -103,18 +114,18 @@ was extended due to the increased acidity.
Quickly, similar processes were discovered when brewing beer
or making wine. A small tiny batch of the previous production
would be used for the next production. In this way, humans created
modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
the scientist Anton van~Leeuwenhoek first studied yeast microorganisms
under a microscope. Over time with each batch, the yeasts and bacteria
modern bread yeasts, wine yeasts, and beer yeasts~\cite{egypt+beer}.
Over time with each batch, the yeasts and bacteria
would become better at consuming whatever they were thrown at.
By feeding your sourdough starter, you are selectively breeding
microorganisms that are good at eating your flour. With
each iteration, your sourdough knows how to better ferment the flour
at hand. This is also the reason why more mature sourdough starters sometimes
tend to leaven doughs faster~\cite{review+of+sourdough+starters}. It is crazy if you
think about it. People have been using this process despite not
knowing what was actually going on for thousands of years! The
sourdough in itself is a symbiotic relationship. But the sourdough
at hand. This is also the reason\footnote{It is crazy if you think about it.
People have been using this process despite not knowing what was going on for
thousands of years!} why more mature sourdough starters sometimes tend to
leaven doughs faster~\cite{review+of+sourdough+starters}. The sourdough in
itself is a symbiotic relationship, but the sourdough
also adapted to humans and formed a symbiotic relationship with us.
For food and water, we are rewarded with delicious bread. In exchange,
we shelter and protect the sourdough. Spores from the starter
@@ -122,39 +133,122 @@ are spread through aerial contamination or insects like fruit flies.
This allows the sourdough starter to spread its spores even
further all around the world.
Brewers would start to experiment with utilizing the muddy leftovers
of the beer fermentation to start making doughs. They would notice
Evidence suggests early grain grinding in northern Australia around
\num{60000}~BC, notably at the Madjedbebe rock shelter in Arnhem
Land~\cite{aboriginal+grinding+stones}. However, a more significant
advancement occurred later, as documented by the ancient Greek geographer
Strabo in \num{71}~BC\@. Strabo's writings described the first water-powered
stone mill, known as a \emph{gristmill}. These mills advanced flour production
from a few kilograms up to several metric tons per day~\cite{history+mills}.
These early mills featured horizontal paddle wheels, eventually termed
\emph{Norse wheels} due to their prevalence in Scandinavia. The paddle wheels
connected to a shaft, which, in turn, linked to the central runner stone for
grinding. Water flow propelled the paddle wheels, transferring the grinding
force to the stationary \emph{bed}, typically a stone of similar size and
shape. This design was straightforward, avoiding the need for gears. However,
it had a limitation: the stone's rotation speed relied on water volume and
flow rate, making it most suitable for regions with fast-flowing streams,
often found in mountainous areas~\cite{mills+scandinavia}.
In the year \num{1680}, a remarkable scientist by the name of
Antonie~van~Leeuwenhoek introduced a groundbreaking innovation that would
forever alter our understanding of the microscopic world and ultimately bread
making. Van~Leeuwenhoek, a master of lens craftsmanship, possessed an
insatiable fascination with realms invisible to the naked eye. His pioneering
work birthed the first modern microscope. What set Van~Leeuwenhoek apart was
the exceptional quality of his lenses, capable of magnifying tiny
microorganisms by an astounding factor of \num{270}. Driven by an unrelenting
curiosity to unveil the unseen, he embarked on a journey of exploration. He
scrutinized flies, examined lice-infested hair, and ultimately turned his gaze
toward the tranquil waters of a small lake near Delft.
In this serene aquatic habitat, he made astonishing observations, discovering
algae and minuscule, dancing creatures hitherto hidden from human perception.
Eager to share his revelatory findings with the scientific community,
Van~Leeuwenhoek faced skepticism, as it was difficult to fathom that someone
had witnessed thousands of diminutive, dancing entities—entities so tiny that
they eluded the human eye.
Undeterred by skepticism, he continued his relentless pursuit of the unseen,
directing his lens towards a brewer's beer sludge. In this obscure medium,
Van~Leeuwenhoek made history by becoming the first human to lay eyes upon
bacteria and yeast, unraveling a previously concealed world that would
revolutionize our understanding of microbiology~\cite{Yong+2017+Leeuwen}.
At the same time brewers would start to experiment with utilizing the muddy
leftovers of the beer fermentation to start making doughs. They would notice
that the resulting bread doughs were becoming fluffy and compared
to the sourdough process would lack the acidity in the final product.
A popular example is shown in a report from 1875. Eben Norton Horsford
A popular example is shown in a report from \num{1875}. Eben Norton Horsford
wrote about the famous \emph{Kaiser Semmeln} (Emperor's bread rolls).
These are essentially bread rolls made with brewer's yeast instead
of the sourdough leavening agent. As the process is more expensive,
bread rolls like these were ultimately consumed by the noble people
in Vienna~\cite{vienna+breadrolls}.
As industrialisation began the first steam-powered grain mill was developed by
Oliver Evans in \num{1785}. Evans' design incorporated several innovations,
including automated machinery for various milling processes, making it more
efficient than traditional water or animal-powered mills. His steam-powered
mill marked a significant advancement in industrial technology for bread
making~\cite{evans+mill}.
\begin{figure}[ht]
\includegraphics[width=\textwidth]{sourdough-stove}
\caption{A bread made over the stove without an oven.}%
\label{sourdough-stove}
\end{figure}
Only in 1857, the French microbiologist Louis Pasteur discovered
The biggest advancement of industrial breadmaking happened in \num{1857}.
The French microbiologist Louis Pasteur discovered
the process of alcoholic fermentation. He would prove that
yeast microorganisms are the reason for alcoholic fermentation
and not other chemical catalysts. What would then start is
what I~describe as the 150 lost years of bread making. In 1879
the first machines and centrifuges were developed to centrifuge
pure yeast. This yeast would be extracted from batches of sourdough.
and not other chemical catalysts. He continued with his research and
was the first person to isolate and grow pure yeast strains.
Soon later in \num{1868} in the Fleischmann brothers Charles
and Maximilian were the first to patent pure yeast strains
for bread making. The yeasts offered
were isolated from batches of sourdough. By \num{1879} the machinery was built
to multiply the yeast in large centrifuges~\cite{fleischmann+history}.
The pure yeast would prove to be excellent and turbocharged
at leavening bread doughs. What would previously take 10~hours
to leaven a bread dough could now be done within 1~hour.
The process became much more efficient. During World~War~II
the first packaged dry yeast was developed. This would ultimately
allow bakeries and home bakers to make bread much faster.
Thanks to pure yeast, building bread making machines was
possible. Provided you maintain the same temperature,
your yeast would always ferment exactly the same way.
The process became much more efficient. What ultimately made making large
batches of dough possible, was the invention of the electrical kneader. Rufus
Eastman, an American inventor, is often credited with an important advancement
in mixer technology. In \num{1885}, he received a patent for an electric mixer
with a mechanical hand-crank mechanism. This device was not as advanced or as
widely adopted as later electric mixers, but it was an early attempt to
mechanize mixing and kneading processes in the kitchen using electricity.
Eastman's invention represented an important step in the development of
electric mixers, but it wasn't as sophisticated or popular as later models
like the KitchenAid mixer. The KitchenAid mixer, introduced in \num{1919}, is
often recognized as one of the first widely successful electric mixers and
played a significant role in revolutionizing kitchen appliances for home
cooks~\cite{first+mixer}~\cite{kitchenaid+history}.
During World~War~II the first packaged dry yeast was developed. This would
ultimately allow bakeries and home bakers to make bread much faster and more
consistently. Thanks to pure yeast, building industrial bread making machines
was now possible. Provided you maintain the same temperature, same flour and
yeast strains fermentation became precisely reproducible. This ultimately lead
to the development of giga bakeries and flour blenders. The bakeries demanded
the same flour from year to year to bake bread in their machines. For this
reason, none of the supermarket flour you buy today is single origin. It is
always blended to achieve exactly the same product throughout the years.
Modern wheat, specifically the high-yielding and disease-resistant varieties
commonly grown today, began to be developed in the mid-20th century. This
period is often referred to as the \emph{Green Revolution.}
One of the key figures in this development was American scientist Norman
Borlaug, who is credited with breeding high-yield wheat varieties,
particularly dwarf wheat varieties, that were resistant to diseases and could
thrive in various environmental conditions. His work, which started in the
1940s and continued through the \num{1960}s, played a crucial role in
increasing wheat production worldwide and alleviating food
shortages~\cite{green+revolution}.
As fermentation
times sped up, the taste of the final bread would deteriorate.
@@ -168,7 +262,7 @@ of true nerds would continue making bread with sourdough.
Suddenly people started to talk more often about celiac disease
and the role of gluten. The disease isn't new; it has first
been described in 250 AD~\cite{coeliac+disease}. People
been described in \num{250}~AD~\cite{coeliac+disease}. People
would note how modern bread has much more gluten compared
to ancient bread. The bread in ancient times probably was much flatter.
The grains over time have been bred more and more towards containing a higher
@@ -208,8 +302,9 @@ During the California Gold Rush, French bakers brought the sourdough
culture to Northern America. A popular bread became the
San Francisco sourdough. It's characterized by its unique
tang (which was previously common for every bread). It
however remained more of a niche food. What really expedited
the comeback of sourdough was the 2020 COVID-19 pandemic.
however remained more of a niche food while industrial bread
was on the rise. What really expedited
the comeback of sourdough was the \num{2020} COVID-19 pandemic.
Flour and yeast became scarce in the supermarkets. While
flour returned yeast couldn't be found. People started
to look for alternatives and rediscovered the ancient

80
book/references.bib
View File

@@ -98,6 +98,75 @@
howpublished = {\url{https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754/}}
}
@article{fleischmann+history,
author = {Fleischmann History},
title = {History of Fleischmann's},
howpublished = {\url{https://www.fleischmannsyeast.com/our-history/}},
note = {Accessed: 2023-12-04}
}
@article{evans+mill,
author = {Jeremy Norman},
title = {Oliver Evans Builds the First Automated Flour Mill: Origins of the Integrated and Automated Factory},
howpublished = {\url{https://www.historyofinformation.com/detail.php?entryid=3567}},
note = {Accessed: 2023-12-04}
}
@article{first+mixer,
author = {United States Patent office},
title = {Eastman Mixer for cream, eggs and liquors},
howpublished = {\url{https://patents.google.com/patent/US330829}},
note = {Accessed: 2023-12-04}
}
@article{egypt+beer,
author = {Smithsonian Magazine},
title = {World’s Oldest Industrial-Scale Brewery Found in Egypt},
howpublished = {\url{https://www.smithsonianmag.com/smart-news/worlds-oldest-industrial-scale-brewery-found-egypt-180977026/}},
note = {Accessed: 2023-12-04}
}
@article{kitchenaid+history,
author = {KitchenAid},
title = {KitchenAid Brand History},
howpublished = {\url{https://www.kitchenaid.com/100year/history.html}},
note = {Accessed: 2023-12-04}
}
@article{aboriginal+grinding+stones,
author = {First Peoples - State Relations},
title = {Fact sheet: Aboriginal grinding stones},
howpublished = {\url{https://www.firstpeoplesrelations.vic.gov.au/fact-sheet-aboriginal-grinding-stones}},
note = {Accessed: 2023-12-04}
}
@book{history+mills,
title = {Archaeological Evidence for Early Water-Mills. An Interim Report},
journal = {History of Technology},
number = {10},
author = {Wikander, Örjan},
year = {1985},
pages = {151--179}
}
@book{mills+scandinavia,
title = {Waterwheels and Windmills: Five machines that changed the world},
author = {Mark, Denny},
year = {2007},
pages = {36}
}
@article{green+revolution,
author = {Borlaug, Norman},
title = {Contributions of conventional plant breeding to food production},
journal = {Science},
volume = {219},
number = {4585},
pages = {689-693},
year = {1983},
doi = {10.1126/science.219.4585.689}
}
@article{switzerland+bread,
author = {Pasquale Catzeddu},
title = {Flour and Breads and their Fortification in Health and Disease Prevention},
@@ -105,7 +174,7 @@
year = {2011}
}
@book{Yong_2017,
@book{Yong+2017,
place = {London},
title = {I contain multitudes: The microbes within US and a grander view of life},
publisher = {Vintage},
@@ -114,6 +183,15 @@
pages = {5--9}
}
@book{Yong+2017+Leeuwen,
place = {London},
title = {I contain multitudes: The microbes within US and a grander view of life},
publisher = {Vintage},
author = {Yong, Ed},
year = {2017},
pages = {39}
}
@article{egyptian+bread,
title = {Investigation of ancient Egyptian baking and brewing methods by correlative microscopy},
volume = {273},

16
book/tables/table-flat-bread-pancake-recipe.tex
View File

@@ -1,10 +1,10 @@
%TODO: last line is not great
-\begin{tabular}{lll}
%TODO: Alignement is not great
\begin{tabular}{@{}lll@{}}
\toprule
& \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule
\textbf{Flour} & 100g & 100g \\
\textbf{Water} & up to 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
& \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule
Flour & \qty{100}{g} & \qty{100}{g} \\
Water & up to \qty{100}{g} (\qty{100}{\percent}) & \qty{300}{g} (\qty{300}{\percent}) \\
Sourdough starter & 5--\qty{20}{g} (5--\qty{20}{\percent}) & 5--\qty{20}{g} (5--\qty{20}{\percent}) \\
Salt & \qty{2}{g} (\qty{2}{\percent}) & \qty{2}{g} (\qty{2}{\percent}) \\
Bake when? & Dough increased \qty{50}{\percent} in size & Bubbles visible on surface \\ \bottomrule
\end{tabular}

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

@@ -1,10 +1,11 @@
% TODO
\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}}
\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
& \multicolumn{3}{c}{\textbf{Type of bread}}\\
\cmidrule(lll){2-4}
& \textbf{Flat} & \textbf{Loaf pan} & \textbf{Free standing} \\ \midrule
Cooking method & Pan, fire, barbecue & Oven & Oven \\
Working time & 3~min. & 5~min. & 60~min. \\
Flour types & All & All & Gluten flours \\
Difficulty & Very easy & Easy & Difficult \\
Cost & Low & Medium & High \\ \bottomrule
\end{tabular}