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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/troubleshooting/misc.tex
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@@ -77,7 +77,7 @@ small particles called {\it hemicelluloses} (arabinoxylan and beta-glucan) \cite
prevent the dough from developing a gluten network like you can
do with wheat. Your efforts are in vain, your dough will
stay flat. Only spelt and wheat based doughs have the capability
to retain the CO2 created by the fermentation.
to retain the \ch{CO2} created by the fermentation.
In most cases something is probably off with your
sourdough starter. This very often happens when the starter
@@ -184,7 +184,7 @@ in a plastic bag.
Some people like the bread less sour as well. This
is personal preference. To achieve a less sour bread
you need to ferment for a shorter period of time.
The yeast produces CO2 and ethanol. Both yeast and
The yeast produces \ch{CO2} and ethanol. Both yeast and
bacteria consume the sugars released by the amylase enzyme
in your dough. When the sugar is rare bacteria starts to
consume the leftover ethanol by the yeast. Over time more
@@ -207,7 +207,7 @@ not as sour for a given volume increase. I tested this
by putting condoms over different glas jars. I used
the same amount of flour for each of the samples.
I tested a regular starter, a liquid starter and a stiff
starter. The stiff starter by far created the most CO2
starter. The stiff starter by far created the most \ch{CO2}
compared to the other starters. The balloons were inflated
the most. \cite{stiff+starter}
@@ -294,7 +294,7 @@ you have fermented your dough for too long. Please refer to ~\ref{sec:overfermen
where I explain about overfermented doughs. Your bacteria
has consumed most of your gluten network. That's why your
dough fully collapses and stays flat during the bake. The
CO2 and evaporating water will diffuse out of the dough.
\ch{CO2} and evaporating water will diffuse out of the dough.
A related symptom is that your dough sticks to the banneton.
When starting baking I combatted this with rice flour.
It works but might be a false friend. I gently rub my