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Add a flowchart environnement and its listof

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So we can more easily access those flowcharts from pdf and website,
rather than looking in the crowded list of figures.
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Cedric
2023-08-20 09:49:59 +01:00
parent a8dc6dc210
commit 91eae44547
9 changed files with 41 additions and 30 deletions
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8
book/baking/baking.tex
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@@ -4,14 +4,14 @@ your dough into the oven. This is typically done after your
dough has gone through the bulk fermentation and proofing stage. dough has gone through the bulk fermentation and proofing stage.
\end{quoting} \end{quoting}
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-baking-process.tex} \input{figures/fig-baking-process.tex}
\caption[Different steaming methods]{A schematic visualization of the baking \caption[Different steaming methods]{A schematic visualization of the baking
process using different sources of steam in a home oven.}% process using different sources of steam in a home oven.}%
\label{fig:baking-process} \label{fig:baking-process}
\end{center} \end{center}
\end{figure} \end{flowchart}
Some other breads like flatbreads Some other breads like flatbreads
could also be baked on the stove. This chapter focuses on the could also be baked on the stove. This chapter focuses on the
@@ -192,7 +192,7 @@ way.
fluffier crumb.}% fluffier crumb.}%
\end{figure} \end{figure}
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-dutch-oven-process.tex} \input{figures/fig-dutch-oven-process.tex}
\caption[Baking process with a dutch oven]{A visualization of the baking \caption[Baking process with a dutch oven]{A visualization of the baking
@@ -203,7 +203,7 @@ way.
darker.}% darker.}%
\label{fig:dutch-oven-process} \label{fig:dutch-oven-process}
\end{center} \end{center}
\end{figure} \end{flowchart}
Dutch ovens are an ideal way to bake with a lot of Dutch ovens are an ideal way to bake with a lot of
steam. They are not fully sealed. Regardless though, steam. They are not fully sealed. Regardless though,

1
book/book.tex
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@@ -67,6 +67,7 @@
\backmatter \backmatter
\printbibliography \printbibliography
\listofflowcharts
\listoftables \listoftables
\listoffigures \listoffigures

4
book/bread-types/bread-types.tex
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@@ -165,7 +165,7 @@ easiest way to start making great bread at home. With just a
few steps, you can stop buying bread forever. This works with few steps, you can stop buying bread forever. This works with
any flour, including gluten-free options. any flour, including gluten-free options.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-process-flat-bread.tex} \input{figures/fig-process-flat-bread.tex}
\caption[Flat bread process]{The process of making a flatbread is very \caption[Flat bread process]{The process of making a flatbread is very
@@ -173,7 +173,7 @@ any flour, including gluten-free options.
handy for busy bakers.}% handy for busy bakers.}%
\label{fig:flat-bread-process} \label{fig:flat-bread-process}
\end{center} \end{center}
\end{figure} \end{flowchart}
This is my go-to recipe that I~use to make bread whenever 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 I~have little time or when I~am abroad. You can choose

1
book/makefile
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@@ -205,6 +205,7 @@ clean_website_build: clean_ebook_build
clean: clean_ebook_build clean_figures clean_website_build clean: clean_ebook_build clean_figures clean_website_build
$(CLEAN) -output-directory=book_serif book.tex $(CLEAN) -output-directory=book_serif book.tex
$(CLEAN) -output-directory=book_sans_serif book_sans_serif.tex $(CLEAN) -output-directory=book_sans_serif book_sans_serif.tex
-rm book*/*.loc
-rm book*/*.bbl -rm book*/*.bbl
-rm book*/*.run.xml -rm book*/*.run.xml
-rm -rf book*-epub/META-INF -rm -rf book*-epub/META-INF

4
book/non-wheat-sourdough/non-wheat-sourdough.tex
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@@ -28,7 +28,7 @@ period, the bread can be baked. Due to the lack
of gluten development, the final bread will feature a denser of gluten development, the final bread will feature a denser
crumb compared to wheat. crumb compared to wheat.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-non-wheat-process.tex} \input{figures/fig-non-wheat-process.tex}
\caption[Process for non-wheat sourdough bread]{A visualization of the \caption[Process for non-wheat sourdough bread]{A visualization of the
@@ -37,7 +37,7 @@ crumb compared to wheat.
ingredients are simply mixed together.}% ingredients are simply mixed together.}%
\label{fig:non-wheat-sourdough} \label{fig:non-wheat-sourdough}
\end{center} \end{center}
\end{figure} \end{flowchart}
This chapter will focus on making rye bread. The flour could This chapter will focus on making rye bread. The flour could
be replaced with einkorn or emmer based on your preference. be replaced with einkorn or emmer based on your preference.

12
book/sourdough-starter/sourdough-starter.tex
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@@ -131,14 +131,14 @@ not airtight. I~like to use a glass and place another
inverted one on top. The container shouldn't be airtight, inverted one on top. The container shouldn't be airtight,
you still want some gas exchange to be possible. you still want some gas exchange to be possible.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-starter-process.tex} \input{figures/fig-starter-process.tex}
\caption[Process for starter from scratch]{The process of making a sourdough \caption[Process for starter from scratch]{The process of making a sourdough
starter from scratch.}% starter from scratch.}%
\label{fig:sourdough-starter-process} \label{fig:sourdough-starter-process}
\end{center} \end{center}
\end{figure} \end{flowchart}
Now an epic battle begins. In one study scientists Now an epic battle begins. In one study scientists
have identified more than 150 different yeast species living have identified more than 150 different yeast species living
@@ -256,7 +256,7 @@ your sourdough starter will catch up. Similarly, modern baking
yeast has been isolated like this from century old sourdough yeast has been isolated like this from century old sourdough
starters. starters.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-starter-readiness.tex} \input{figures/fig-starter-readiness.tex}
\caption[Sourdough readiness flow chart]{A flow chart showing you how to \caption[Sourdough readiness flow chart]{A flow chart showing you how to
@@ -265,7 +265,7 @@ starters.
Both are important indicators to check for readiness.}% Both are important indicators to check for readiness.}%
\label{fig:sourdough-starter-readiness} \label{fig:sourdough-starter-readiness}
\end{center} \end{center}
\end{figure} \end{flowchart}
The key signs to look at are bubbles that you see in your starter The key signs to look at are bubbles that you see in your starter
jar. This is a sign that the yeast is metabolizing your jar. This is a sign that the yeast is metabolizing your
@@ -326,7 +326,7 @@ yeast part of your sourdough and balance the fermentation.
\section{Maintenance} \section{Maintenance}
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-starter-maintenance.tex} \input{figures/fig-starter-maintenance.tex}
\caption[Sourdough starter maintenance flowchart]{A full flowchart showing \caption[Sourdough starter maintenance flowchart]{A full flowchart showing
@@ -338,7 +338,7 @@ yeast part of your sourdough and balance the fermentation.
accordingly when you use a stiff starter.}% accordingly when you use a stiff starter.}%
\label{fig:sourdough-maintenance-process} \label{fig:sourdough-maintenance-process}
\end{center} \end{center}
\end{figure} \end{flowchart}
You have made your sourdough starter and your first bread. How do you perform You have made your sourdough starter and your first bread. How do you perform
maintenance for your starter? There are countless different maintenance maintenance for your starter? There are countless different maintenance

9
book/sourdough.sty
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@@ -13,6 +13,15 @@
\usepackage{calc} \usepackage{calc}
\usepackage[font={sffamily, sbseries}]{quoting} \usepackage[font={sffamily, sbseries}]{quoting}
\DeclareNewTOC[
type=flowchart,%
types=flowcharts,% ,
float,
floattype=4,%
name=Flowchart,%
listname = {List of Flowcharts}
]{loc}
\setuptoc{loc}{chapteratlist}
\DeclareTOCStyleEntry[numwidth=3em]{tocline}{figure} \DeclareTOCStyleEntry[numwidth=3em]{tocline}{figure}
% For tables % For tables

4
book/troubleshooting/misc.tex
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@@ -320,14 +320,14 @@ and convert it into acetic acid. Acetic acid has a very pungent smell.
When tasting acetic acid, the flavor of your bread is often perceived When tasting acetic acid, the flavor of your bread is often perceived
as quite strong. as quite strong.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-ethanol-oxidation.tex} \input{figures/fig-ethanol-oxidation.tex}
\caption[acetic acid creation]{Oxygen is required to create acetic \caption[acetic acid creation]{Oxygen is required to create acetic
acid~\cite{acetic+acid+production}.}% acid~\cite{acetic+acid+production}.}%
\label{fig:ethanol-oxidation} \label{fig:ethanol-oxidation}
\end{center} \end{center}
\end{figure} \end{flowchart}
This is nothing bad. But if you would like to change This is nothing bad. But if you would like to change
the flavor of your final bread, consider converting the flavor of your final bread, consider converting

28
book/wheat-sourdough/wheat-sourdough.tex
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@@ -44,13 +44,13 @@ that tastes much better than any store-bought bread.
\section{The process} \section{The process}
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-wheat-sourdough-process.tex} \input{figures/fig-wheat-sourdough-process.tex}
\caption{The typical process of making a wheat-based sourdough bread.}% \caption{The typical process of making a wheat-based sourdough bread.}%
\label{fig:wheat-sourdough-process} \label{fig:wheat-sourdough-process}
\end{center} \end{center}
\end{figure} \end{flowchart}
The whole process of making great sourdough bread starts with The whole process of making great sourdough bread starts with
readying your sourdough starter. The key to mastering readying your sourdough starter. The key to mastering
@@ -98,7 +98,7 @@ properties are passed on to your main dough. If your starter
doesn't have a good balance of yeast to bacteria, so will your doesn't have a good balance of yeast to bacteria, so will your
main dough. main dough.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-wheat-sourdough-starter-process.tex} \input{figures/fig-wheat-sourdough-starter-process.tex}
\caption[Process to prepare your starter before baking]{The process to check \caption[Process to prepare your starter before baking]{The process to check
@@ -111,7 +111,7 @@ main dough.
water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}% water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}%
\label{fig:process-starter-wheat-sourdough} \label{fig:process-starter-wheat-sourdough}
\end{center} \end{center}
\end{figure} \end{flowchart}
Generally, think of the dough you are mixing as a big starter with salt. Generally, think of the dough you are mixing as a big starter with salt.
After mixing all the ingredients, you have a green field environment again. After mixing all the ingredients, you have a green field environment again.
@@ -557,13 +557,13 @@ becomes more elastic and holds together better. This is the basis for trapping
all the gases during the fermentation process. Without the gluten network, all the gases during the fermentation process. Without the gluten network,
the gases would just diffuse out of your dough. the gases would just diffuse out of your dough.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-kneading-process.tex} \input{figures/fig-kneading-process.tex}
\caption{The gluten development process for a wheat-based dough.}% \caption{The gluten development process for a wheat-based dough.}%
\label{fig:wheat-sourdough-kneading-process} \label{fig:wheat-sourdough-kneading-process}
\end{center} \end{center}
\end{figure} \end{flowchart}
It might sound odd, but the most important part of kneading is waiting. By It might sound odd, but the most important part of kneading is waiting. By
waiting you are allowing your flour to soak up water. This way the gluten waiting you are allowing your flour to soak up water. This way the gluten
@@ -769,7 +769,7 @@ predictable. The room for error (as shown in figure~\ref{fig:wheat-yeast-sourdou
is much larger. The doughs are perfect to be made in a is much larger. The doughs are perfect to be made in a
machine. machine.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-bulk-fermentation.tex} \input{figures/fig-bulk-fermentation.tex}
\caption[Process to check the bulk fermentation]{During the bulk \caption[Process to check the bulk fermentation]{During the bulk
@@ -779,7 +779,7 @@ machine.
options to check on the bulk fermentation progress.}% options to check on the bulk fermentation progress.}%
\label{fig:bulk-fermentation} \label{fig:bulk-fermentation}
\end{center} \end{center}
\end{figure} \end{flowchart}
Experienced bakers will tell you to go by the look and feel of Experienced bakers will tell you to go by the look and feel of
the dough. While this works if you have made hundreds of loaves, the dough. While this works if you have made hundreds of loaves,
@@ -1111,14 +1111,14 @@ once your sourdough finishes with the bulk fermentation stage.
The step is required if you are making multiple loaves in one The step is required if you are making multiple loaves in one
batch. It is optional if you are making a single loaf. batch. It is optional if you are making a single loaf.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-dividing-preshaping.tex} \input{figures/fig-dividing-preshaping.tex}
\caption[Dividing decision tree]{Dividing is only required when you are \caption[Dividing decision tree]{Dividing is only required when you are
making multiple loaves in a single dough batch.}% making multiple loaves in a single dough batch.}%
\label{fig:dividing-decision-tree} \label{fig:dividing-decision-tree}
\end{center} \end{center}
\end{figure} \end{flowchart}
The goal of dividing your dough into smaller pieces is to portion The goal of dividing your dough into smaller pieces is to portion
your dough accordingly. This way you'll have multiple pieces of bread your dough accordingly. This way you'll have multiple pieces of bread
@@ -1226,14 +1226,14 @@ your environment.
\section{Shaping} \section{Shaping}
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-shaping-process.tex} \input{figures/fig-shaping-process.tex}
\caption[Shaping process]{A schematic visualization of the shaping process \caption[Shaping process]{A schematic visualization of the shaping process
including checks for an overfermented dough.}% including checks for an overfermented dough.}%
\label{fig:shaping-decision-tree} \label{fig:shaping-decision-tree}
\end{center} \end{center}
\end{figure} \end{flowchart}
Shaping will give your dough the final shape before baking. After Shaping will give your dough the final shape before baking. After
completing shaping, your dough proceeds to the proofing stage and completing shaping, your dough proceeds to the proofing stage and
@@ -1451,7 +1451,7 @@ at a slower rate at colder temperatures. But I~doubt that they alter
their biochemical processes. More research is needed on the topic their biochemical processes. More research is needed on the topic
of retarding and flavor development. of retarding and flavor development.
\begin{figure}[!htb] \begin{flowchart}[!htb]
\begin{center} \begin{center}
\input{figures/fig-proofing-process.tex} \input{figures/fig-proofing-process.tex}
\caption[Proofing process]{A schematic overview of the different steps of \caption[Proofing process]{A schematic overview of the different steps of
@@ -1459,7 +1459,7 @@ of retarding and flavor development.
on your availability and schedule.}% on your availability and schedule.}%
\label{fig:proofing-process} \label{fig:proofing-process}
\end{center} \end{center}
\end{figure} \end{flowchart}
To me, the sole purpose of cold proofing is its ability to allow you To me, the sole purpose of cold proofing is its ability to allow you
to better manage the timing of the whole process. Assuming you finished shaping to better manage the timing of the whole process. Assuming you finished shaping