From 3bd1e95843239eafea642dfe6253edb04b83bc78 Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:40:59 +0000 Subject: [PATCH 01/12] Remove duplicate section --- book/history/sourdough-history.tex | 11 ----------- 1 file changed, 11 deletions(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index e348bdb..89ff3b6 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -21,17 +21,6 @@ addition to our planet, so young that we made our first appearance on the evening of December~31. It seems that humans managed to arrive just in time to join the celebration at the end of the year. -The story of sourdough bread begins in ancient oceans. These oceans were the -birthplace of all Earth's life. To better envision the vast history of -our planet lets create a timeline of 1~year. On this scale, January~1 signifies Earth's -formation 4.54~billion years ago. Midnight on December~31 is our present. -Each day represents roughly 12~million years. This technique simplifies the -complexity of time but also renders the extraordinary expanse of our planet's -history into a more graspable frame. We humans are in fact a recent addition -to our planet, so young that we made appearance on the evening of December~31. -It seems that humans managed to arrive just in time to join -the celebration at year's end. - On March~25, the oceans birthed the first single-celled bacteria. In these waters, another single-celled life form, \emph{archaea}, also thrived. These organisms inhabit extreme environments, from boiling vents to icy waters. From 91dc63f02b6c950f9d1a10a748eb91bfeb4203d1 Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:41:35 +0000 Subject: [PATCH 02/12] Remove duplicate word --- book/history/sourdough-history.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 89ff3b6..55dfe3b 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -36,7 +36,7 @@ organisms inhabit extreme environments, from boiling vents to icy waters. \end{center} \end{figure} -Whoever comes first first, bacteria or archaea, remains debated. For three +Whoever comes first, bacteria or archaea, remains debated. For three months (or approximately 1.1~billion years), these life forms dominated the oceans. Then, on June~25 in an highly unlikely event, an archaeon consumed a bacterium. Instead of digesting it, they formed a symbiotic relationship. This led to the From 427ad656f3974f0264cf367d1a1fb2cd1c7ca799 Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:47:31 +0000 Subject: [PATCH 03/12] reunite can and not --- book/sourdough-starter/sourdough-starter-types.tex | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index e7d944d..835a975 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -191,12 +191,12 @@ and I~use \qty{50}{\gram} of starter, then I~would proceed and only use \qty{550 water. This type of starter is also an excellent mold combatant. As you are removing -oxygen from the equation, aerobic mold can not properly grow. If your starter +oxygen from the equation, aerobic mold cannot properly grow. If your starter has a mold problem then the liquid conversion could be the remedy. Take a piece of your starter where you suspect mold growth. Apply the conversion as mentioned before. The mold will likely sporulate as it runs out of food. With each new feeding you are reducing the mold spores. The spores can no -longer reactivate as they can not do so in the anaerobic conditions. +longer reactivate as they cannot do so in the anaerobic conditions. The liquid on top of your starter is an excellent resource that you could use to make sauces. If you feel you would like to add a little bit of acidity, From ed233e915be23c24a2e70878c4bb8b2852c0ca7a Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:49:09 +0000 Subject: [PATCH 04/12] to -> also --- book/wheat-sourdough/wheat-sourdough.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 5d8e737..55ab064 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -18,7 +18,7 @@ making this type of bread requires a lot more effort, patience, and technique than other types of bread. You have to perfectly balance the fermentation process. You cannot ferment for too short and also not for too long. The techniques you need to -learn to require a bit more skill. It took me several attempts +learn also require a bit more skill. It took me several attempts to get this right. One of the challenges I~faced was that I~had the wrong flour. I~didn't properly know how to use my oven. When should I~stop the fermentation? There is a lot of information From a15d2f52bac22f0c2a389ba0c66b3d6fc8b53458 Mon Sep 17 00:00:00 2001 From: Cedric Date: Wed, 29 Nov 2023 22:49:36 +0000 Subject: [PATCH 05/12] Fine tune the starter usage table --- book/tables/table-starter-usage-activity.tex | 14 ++++++++------ 1 file changed, 8 insertions(+), 6 deletions(-) diff --git a/book/tables/table-starter-usage-activity.tex b/book/tables/table-starter-usage-activity.tex index 47a10fe..0a59b0a 100644 --- a/book/tables/table-starter-usage-activity.tex +++ b/book/tables/table-starter-usage-activity.tex @@ -1,9 +1,11 @@ -\begin{tabular}{@{}crr@{}} +\begin{tabular}{@{}c + S[table-format=2.0] + S[table-format=2.1]@{}} \toprule - &\multicolumn{2}{c}{\textbf{Amount (\%) of a starter}}\\ + &\multicolumn{2}{c}{\textbf{Amount (\%) for a starter}}\\ \cmidrule(rl){2-3} -\thead{°C / °F} & \thead{Recently fed} & \thead{Starving}\\ \midrule - 30 / 86 & 5 & 2.5 \\ - 25 / 77 & 10 & 5 \\ - 20 / 68 & 15 & 10 \\ \bottomrule +\textbf{°C / °F} & \textbf{Recently fed} & \textbf{Starving}\\ \midrule + 30 / 86 & 5 & 2.5 \\ + 25 / 77 & 10 & 5 \\ + 20 / 68 & 15 & 10 \\ \bottomrule \end{tabular} From 1c46efc01a1b8227c8faa489250e585153fef94f Mon Sep 17 00:00:00 2001 From: Cedric Date: Wed, 29 Nov 2023 23:17:50 +0000 Subject: [PATCH 06/12] Fix typo wheat bread chapter --- book/wheat-sourdough/wheat-sourdough.tex | 6 +++--- 1 file changed, 3 insertions(+), 3 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 5e96a9e..a248ad7 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -233,7 +233,7 @@ recipe would look like this: This is the beauty of baker's math. Simply recalculate the percentages, and you are good to go. If you are unsure about how this works, please check out the -full Chapter~\ref{section:bakers-math} which looks at the topic in detail. +full Section~\ref{section:bakers-math} which looks at the topic in detail. \section{Hydration} @@ -392,8 +392,8 @@ difficulty. \section{How much starter?} Most bakers use around \qty{20}{\percent} sourdough starter based on the -flour weight. I~recommend going much lower, -to around 5 to \qty{10}{\percent}. +flour weight. I~recommend going much lower, to around +\qtyrange{5}{10}{\percent}. By adjusting the amount of pre-ferment you can influence the time your dough requires in the bulk fermentation stage. The more starter you use, the faster From bad05c64b82316296c26da36ce5f119426850abf Mon Sep 17 00:00:00 2001 From: Paul Duguet Date: Wed, 29 Nov 2023 00:49:09 +0000 Subject: [PATCH 07/12] to -> also --- book/wheat-sourdough/wheat-sourdough.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index a248ad7..cdfd7f4 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -18,7 +18,7 @@ making this type of bread requires a lot more effort, patience, and technique than other types of bread. You have to perfectly balance the fermentation process. You cannot ferment for too short and also not for too long. The techniques you need to -learn to require a bit more skill. It took me several attempts +learn also require a bit more skill. It took me several attempts to get this right. One of the challenges I~faced was that I~had the wrong flour. I~didn't properly know how to use my oven. When should I~stop the fermentation? There is a lot of information From a09d94d7dfff9e1a0689980b3e164a0fea80c527 Mon Sep 17 00:00:00 2001 From: cedounet <134267244+cedounet@users.noreply.github.com> Date: Fri, 1 Dec 2023 03:17:01 +0000 Subject: [PATCH 08/12] Add black and white version epub on the website (#293) Co-authored-by: Cedric --- website/modify_build.rb | 2 ++ 1 file changed, 2 insertions(+) diff --git a/website/modify_build.rb b/website/modify_build.rb index 18981d6..e7604d4 100644 --- a/website/modify_build.rb +++ b/website/modify_build.rb @@ -504,8 +504,10 @@ class ModifyBuild

EPUB: https://www.the-bread-code.io/book.epub
+ EPUB in Black & White, size optimized for screen readers : https://www.the-bread-code.io/bw-book.epub

+

The full source code of the book can be found here: https://www.github.com/hendricius/the-sourdough-framework From eeebc364e84cf08515d2678f36d95b1d6c845f16 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 30 Nov 2023 22:21:09 -0500 Subject: [PATCH 09/12] Fix duplicate entry in history Thanks @OzTK for the fixes. --- book/history/sourdough-history.tex | 13 +------------ 1 file changed, 1 insertion(+), 12 deletions(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index e348bdb..55dfe3b 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -21,17 +21,6 @@ addition to our planet, so young that we made our first appearance on the evening of December~31. It seems that humans managed to arrive just in time to join the celebration at the end of the year. -The story of sourdough bread begins in ancient oceans. These oceans were the -birthplace of all Earth's life. To better envision the vast history of -our planet lets create a timeline of 1~year. On this scale, January~1 signifies Earth's -formation 4.54~billion years ago. Midnight on December~31 is our present. -Each day represents roughly 12~million years. This technique simplifies the -complexity of time but also renders the extraordinary expanse of our planet's -history into a more graspable frame. We humans are in fact a recent addition -to our planet, so young that we made appearance on the evening of December~31. -It seems that humans managed to arrive just in time to join -the celebration at year's end. - On March~25, the oceans birthed the first single-celled bacteria. In these waters, another single-celled life form, \emph{archaea}, also thrived. These organisms inhabit extreme environments, from boiling vents to icy waters. @@ -47,7 +36,7 @@ organisms inhabit extreme environments, from boiling vents to icy waters. \end{center} \end{figure} -Whoever comes first first, bacteria or archaea, remains debated. For three +Whoever comes first, bacteria or archaea, remains debated. For three months (or approximately 1.1~billion years), these life forms dominated the oceans. Then, on June~25 in an highly unlikely event, an archaeon consumed a bacterium. Instead of digesting it, they formed a symbiotic relationship. This led to the From 4465e213b82359768370e5d793a88c45902631e0 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Fri, 1 Dec 2023 20:27:05 +0100 Subject: [PATCH 10/12] Improve wording (#295) This improves the wording of the sentence --- book/history/sourdough-history.tex | 9 +++++---- 1 file changed, 5 insertions(+), 4 deletions(-) diff --git a/book/history/sourdough-history.tex b/book/history/sourdough-history.tex index 55dfe3b..ff916fb 100644 --- a/book/history/sourdough-history.tex +++ b/book/history/sourdough-history.tex @@ -90,10 +90,11 @@ Little did the people back then know that tiny microorganisms were the reason the bread was better. It is not clear when they started using a bit of the dough from the previous day for the next batch of dough. But by doing so, sourdough -bread making was born: Wild yeast in the flour and in the air -plus bacteria start to decompose the flour-water mixture, also -known as your dough. The yeast makes the dough fluffy, and -the bacteria primarily creates acidity. The different +bread making---as we know it today---was born: Wild yeast +in the flour and in the air, with bacteria +starting to decompose the flour-water mixture. +The yeast makes the dough fluffy, +and the bacteria primarily creates acidity. The different microorganisms work in a symbiotic relationship. Humans appreciated the enhanced airy structure and slight acidity of the dough. Furthermore, the shelf life of such bread From 990c4c0ec62dc9405e4f64311ae1f28aee05d709 Mon Sep 17 00:00:00 2001 From: Cedric Date: Sat, 2 Dec 2023 11:05:29 +0000 Subject: [PATCH 11/12] Prevent running validate when pushing on main Rational is as follow: - We ran validate-book on each push on the PR branch anyway - We will run release_book which is a superset of validate --- .github/workflows/validate-book-build.yml | 8 +++++++- 1 file changed, 7 insertions(+), 1 deletion(-) diff --git a/.github/workflows/validate-book-build.yml b/.github/workflows/validate-book-build.yml index adf48e2..0fc64ef 100644 --- a/.github/workflows/validate-book-build.yml +++ b/.github/workflows/validate-book-build.yml @@ -1,5 +1,11 @@ name: Validate LaTeX Document -on: [ push, pull_request ] +on: + push: + branches: + - '**' # All branches + - '!main' # But main as will do it anyway and more in release_book + pull_request: + jobs: test_building_book: runs-on: ubuntu-latest From 354737861f4769b3605c12dc8916cc44e252c625 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 7 Dec 2023 09:00:18 +0100 Subject: [PATCH 12/12] Upload artifacts on each PR (#299) * Upload artifacts on each PR * Use artifact V3 --- .github/workflows/validate-book-build.yml | 21 +++++++++++++++++++++ makefile | 7 ++++--- 2 files changed, 25 insertions(+), 3 deletions(-) diff --git a/.github/workflows/validate-book-build.yml b/.github/workflows/validate-book-build.yml index 0fc64ef..22dc3c1 100644 --- a/.github/workflows/validate-book-build.yml +++ b/.github/workflows/validate-book-build.yml @@ -36,3 +36,24 @@ jobs: run: | cd /app/book make -j build_serif_pdf build_ebook + - name: Test building website + 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 website + - 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 diff --git a/makefile b/makefile index 1dd8daf..61d1a06 100644 --- a/makefile +++ b/makefile @@ -14,10 +14,11 @@ push_docker_image: build_docker_image docker push $(DOCKER_IMAGE):latest # Books/website +build_serif_pdf: + $(DOCKER_CMD) "cd /opt/repo/book && make build_serif_pdf" -# Quicker run for each commit, shall catch most problems -validate: - $(DOCKER_CMD) "cd /opt/repo/book && make -j build_serif_pdf build_ebook" +build_ebook: + $(DOCKER_CMD) "cd /opt/repo/book && make build_ebook" build_pdf: $(DOCKER_CMD) "cd /opt/repo/book && make"