From ab77f5684fd4bf9b683a64a255afff4f6b45cadb Mon Sep 17 00:00:00 2001 From: Ced Date: Sat, 10 Jun 2023 19:05:04 +0100 Subject: [PATCH] Replace tikx pics --- book/baking/baking.tex | 4 ++-- book/book.tex | 9 +++++++++ book/bread-types/bread-types.tex | 2 +- book/non-wheat-sourdough/non-wheat-sourdough.tex | 2 +- book/sourdough-starter/sourdough-starter-types.tex | 4 ++-- book/sourdough-starter/sourdough-starter.tex | 6 +++--- book/wheat-sourdough/wheat-sourdough.tex | 14 +++++++------- 7 files changed, 25 insertions(+), 16 deletions(-) diff --git a/book/baking/baking.tex b/book/baking/baking.tex index a09e46d..50800e3 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -3,7 +3,7 @@ your dough into the oven. This is typically done after your dough has gone through the bulk fermentation and proofing stage. \begin{figure}[!htb] - \includegraphics{figures/fig-baking-process.pdf} + \input{figures/fig-baking-process.tex} \caption{A schematic visualization of the baking process using different sources of steam in a home oven.}% \label{fig:baking-process} @@ -214,7 +214,7 @@ created from the dough and water source stays around your dough. \begin{figure}[!htb] - \includegraphics{figures/fig-inverted-tray-method.pdf} + \input{figures/fig-inverted-tray-method.tex} \caption{A schematic visualization the inverted tray baking method that works great for home ovens.}% \label{fig:inverted-tray-process} diff --git a/book/book.tex b/book/book.tex index b7d8aec..9d4c2fc 100644 --- a/book/book.tex +++ b/book/book.tex @@ -18,6 +18,15 @@ \renewcommand\theadfont{\bfseries} +\definecolor{codeblue}{RGB}{69, 161, 248} +\definecolor{codegray}{RGB}{40, 40, 40} +\usetikzlibrary{shapes,arrows} +\tikzstyle{decision} = [diamond, draw, fill=codegray, text=white, + text width=4.5em, text badly centered, node distance=3cm, inner sep=0pt] +\tikzstyle{block} = [rectangle, draw, fill=codeblue, text=white, + text width=5em, text centered, rounded corners, minimum height=4em] +\tikzstyle{line} = [draw, -latex'] + % Fonts for accessibility \ifdefined\isaccessible \usepackage{helvet} diff --git a/book/bread-types/bread-types.tex b/book/bread-types/bread-types.tex index af9bcd3..a0e06e9 100644 --- a/book/bread-types/bread-types.tex +++ b/book/bread-types/bread-types.tex @@ -162,7 +162,7 @@ few steps, you can stop buying bread forever. This works with any flour, including gluten-free options. \begin{figure}[!htb] - \includegraphics{figures/fig-process-flat-bread.pdf} + \input{figures/fig-process-flat-bread.tex} \caption{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} diff --git a/book/non-wheat-sourdough/non-wheat-sourdough.tex b/book/non-wheat-sourdough/non-wheat-sourdough.tex index 893fb36..7eac7c3 100644 --- a/book/non-wheat-sourdough/non-wheat-sourdough.tex +++ b/book/non-wheat-sourdough/non-wheat-sourdough.tex @@ -27,7 +27,7 @@ of gluten development, the final bread will feature a denser crumb compared to wheat. \begin{figure}[!htb] - \includegraphics{figures/fig-non-wheat-process.pdf} + \input{figures/fig-non-wheat-process.tex} \caption{A visualization of the process to make non-wheat sourdough bread. The process is much simpler than making wheat sourdough bread. There is no gluten development. The ingredients are simply mixed together.}% diff --git a/book/sourdough-starter/sourdough-starter-types.tex b/book/sourdough-starter/sourdough-starter-types.tex index c1fa58c..a30a772 100644 --- a/book/sourdough-starter/sourdough-starter-types.tex +++ b/book/sourdough-starter/sourdough-starter-types.tex @@ -118,7 +118,7 @@ starter's flavor by changing the type to a liquid starter. \begin{figure}[!htb] - \includegraphics{figures/fig-liquid-starter-conversion.pdf} + \input{figures/fig-liquid-starter-conversion.tex} \caption{The process to convert your regular or stiff starter into a liquid starter. The whole process takes around 3 days. The longer you maintain your starter at the suggested hydration level, the more adapted your microorganisms become. It is recommended @@ -211,7 +211,7 @@ for a visual example of the starter's required hydration level. \end{figure} \begin{figure}[!htb] - \includegraphics{figures/fig-stiff-starter-conversion.pdf} + \input{figures/fig-stiff-starter-conversion.tex} \caption{The process to convert your regular starter into a stiff starter. The whole process takes around 3 days. The longer you maintain your starter at the suggested hydration level, the more adapted your microorganisms become. The diff --git a/book/sourdough-starter/sourdough-starter.tex b/book/sourdough-starter/sourdough-starter.tex index 6746afc..b222684 100644 --- a/book/sourdough-starter/sourdough-starter.tex +++ b/book/sourdough-starter/sourdough-starter.tex @@ -127,7 +127,7 @@ inverted one on top. The container shouldn't be airtight, you still want some gas exchange to be possible. \begin{figure}[!htb] - \includegraphics{figures/fig-starter-process.pdf} + \input{figures/fig-starter-process.tex} \caption{The process of making a sourdough starter from scratch.}% \label{fig:sourdough-starter-process} \end{figure} @@ -248,7 +248,7 @@ yeast has been isolated like this from century old sourdough starters. \begin{figure}[!htb] - \includegraphics{figures/fig-starter-readiness.pdf} + \input{figures/fig-starter-readiness.tex} \caption{A flow chart showing you how to determine if your sourdough starter is ready to be used. For checking readiness look at a size increase and take note of your starter's smell. Both are important indicators to check for readiness.}% @@ -315,7 +315,7 @@ yeast part of your sourdough and balance the fermentation. \section{Maintenance} \begin{figure}[!htb] - \includegraphics{figures/fig-starter-maintenance.pdf} + \input{figures/fig-starter-maintenance.tex} \caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an option that works best for your own schedule. The chart assumes that you are using a starter at a 100 percent diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 55bd0fd..22924bf 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -43,7 +43,7 @@ that tastes much better than any store-bought bread. \section{The process} \begin{figure}[!htb] - \includegraphics{figures/fig-wheat-sourdough-process.pdf} + \input{figures/fig-wheat-sourdough-process.tex} \caption{The typical process of making a wheat-based sourdough bread.}% \label{fig:wheat-sourdough-process} \end{figure} @@ -95,7 +95,7 @@ doesn't have a good balance of yeast to bacteria, so will your main dough. \begin{figure}[!htb] - \includegraphics{figures/fig-wheat-sourdough-starter-process.pdf} + \input{figures/fig-wheat-sourdough-starter-process.tex} \caption{The process to check your sourdough starter when making wheat-based doughs. In practice I~frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of 50 to @@ -544,7 +544,7 @@ all the gases during the fermentation process. Without the gluten network, the gases would just diffuse out of your dough. \begin{figure}[!htb] - \includegraphics{figures/fig-kneading-process.pdf} + \input{figures/fig-kneading-process.tex} \caption{The gluten development process for a wheat-based dough.}% \label{fig:wheat-sourdough-kneading-process} \end{figure} @@ -751,7 +751,7 @@ is much larger. The doughs are perfect to be made in a machine. \begin{figure}[!htb] - \includegraphics{figures/fig-bulk-fermentation.pdf} + \input{figures/fig-bulk-fermentation.tex} \caption{During the bulk fermentation, multiple doughs are fermented together in bulk. A challenging aspect of homemade sourdough bread is to determine when this stage of fermentation is completed. This chart shows multiple available options to check on the bulk @@ -1086,7 +1086,7 @@ The step is required if you are making multiple loaves in one batch. It is optional if you are making a single loaf. \begin{figure}[!htb] - \includegraphics{figures/fig-dividing-preshaping.pdf} + \input{figures/fig-dividing-preshaping.tex} \caption{Dividing is only required when you are making multiple loaves in a single dough batch.}% \label{fig:dividing-decision-tree} @@ -1198,7 +1198,7 @@ your environment. \section{Shaping} \begin{figure}[!htb] - \includegraphics{figures/fig-shaping-process.pdf} + \input{figures/fig-shaping-process.tex} \caption{A schematic visualization of the shaping process including checks for an overfermented dough.}% \label{fig:shaping-decision-tree} @@ -1418,7 +1418,7 @@ their biochemical processes. More research is needed on the topic of retarding and flavor development. \begin{figure}[!htb] - \includegraphics{figures/fig-proofing-process.pdf} + \input{figures/fig-proofing-process.tex} \caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose depends on your availability and schedule.}% \label{fig:proofing-process}