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Fix chemical formula display (#65)

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This uses the chemformula package to improve the display of chemical
formulas.
This commit is contained in:
Hendrik Kleinwaechter
2023-03-30 09:15:32 +02:00
committed by GitHub
parent 5fe487bc04
commit aa40844691
9 changed files with 16 additions and 15 deletions
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8
book/sourdough-starter/sourdough-starter-types.tex
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@@ -142,7 +142,7 @@ To commence with the
conversion, simply take around 1 gram of your starter, mix with 5 g flour and
25 g water. Stir everything together properly. After a few minutes the flour is
going to start settling in at the bottom of your jar. Repeat this process over
a few days. Shake the starter gently to see if you can see tiny CO_{2} bubbles
a few days. Shake the starter gently to see if you can see tiny \ch{CO2} bubbles
moving in the liquid. This is a good sign that your starter is ready. Use your
nose to smell the starter. It should have a creamy dairy flavor note.
@@ -198,7 +198,7 @@ around 50 to 60 percent. So for 100 grams of flour you are using around 50 to
\end{figure}
In the stiffer environment the yeast thrives more. This means you will have
more CO_{2} production and less acid production. In my tests this is a game
more \ch{CO2} production and less acid production. In my tests this is a game
changer especially if you are using weaker gluten flours. The wheat flours in
my home country of Germany tend to be lower in gluten. For wheat to build gluten, warm conditions
are preferred (SOURCE NEEDED). When following recipes from other bakers, I
@@ -210,7 +210,7 @@ stiff sourdough starter. I made several tests where I used the same amount of
starter and flour. I only changed the hydration between all the starters. I
would then proceed and place a balloon on top of each of the jars. The stiff
starter jar was clearly inflated the most. The regular starter
followed in second place. The liquid starter finished in third place with far less CO_{2}
followed in second place. The liquid starter finished in third place with far less \ch{CO2}
production.
\begin{figure}[!htb]
@@ -299,7 +299,7 @@ volume increase, the stiff starter will produce the least acidity. So for a
volume increase of 100 percent, the liquid starter has produced the most acidity,
followed by the regular starter and then the stiff starter. If you wait long
enough, the stiff starter will have produced the same amount of acidity as the
other starters. But before doing so it will have also produced a lot more CO_{2}. If
other starters. But before doing so it will have also produced a lot more \ch{CO2}. If
you like the sour flavor, you have to push your fermentation longer. This also
means you either need to bake in a loaf pan or have a very strong gluten flour
that is able to withstand long fermentation times.

2
book/sourdough-starter/sourdough-starter.tex
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@@ -245,7 +245,7 @@ starters.
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
dough and creates CO2. The CO2 is trapped in your dough
dough and creates \ch{CO2}. The \ch{CO2} is trapped in your dough
matrix and then visualized on the edges of the container.
Also note the size increase of your dough. The amount the dough increases
in size is irrelevant. Some bakers claim it doubles, triples or quadruples.