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4
book/baking/baking.tex
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@@ -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. dough has gone through the bulk fermentation and proofing stage.
\begin{figure}[!htb] \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 \caption{A schematic visualization of the baking process using different
sources of steam in a home oven.}% sources of steam in a home oven.}%
\label{fig:baking-process} \label{fig:baking-process}
@@ -214,7 +214,7 @@ created from the dough and water source stays
around your dough. around your dough.
\begin{figure}[!htb] \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 \caption{A schematic visualization the inverted tray baking method that
works great for home ovens.}% works great for home ovens.}%
\label{fig:inverted-tray-process} \label{fig:inverted-tray-process}

9
book/book.tex
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@@ -18,6 +18,15 @@
\renewcommand\theadfont{\bfseries} \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 % Fonts for accessibility
\ifdefined\isaccessible \ifdefined\isaccessible
\usepackage{helvet} \usepackage{helvet}

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book/bread-types/bread-types.tex
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@@ -162,7 +162,7 @@ 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{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 \caption{The process of making a flatbread is very simple, requiring very little effort. This
type of bread is especially handy for busy bakers.}% type of bread is especially handy for busy bakers.}%
\label{fig:flat-bread-process} \label{fig:flat-bread-process}

2
book/non-wheat-sourdough/non-wheat-sourdough.tex
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@@ -27,7 +27,7 @@ of gluten development, the final bread will feature a denser
crumb compared to wheat. crumb compared to wheat.
\begin{figure}[!htb] \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. \caption{A visualization of the process to make non-wheat sourdough bread.
The process is much simpler than making wheat sourdough bread. There is The process is much simpler than making wheat sourdough bread. There is
no gluten development. The ingredients are simply mixed together.}% no gluten development. The ingredients are simply mixed together.}%

4
book/sourdough-starter/sourdough-starter-types.tex
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@@ -118,7 +118,7 @@ starter's flavor by changing the type to a liquid starter.
\begin{figure}[!htb] \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 \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 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 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} \end{figure}
\begin{figure}[!htb] \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 \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 process takes around 3 days. The longer you maintain your starter at the
suggested hydration level, the more adapted your microorganisms become. The suggested hydration level, the more adapted your microorganisms become. The

6
book/sourdough-starter/sourdough-starter.tex
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@@ -127,7 +127,7 @@ 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{figure}[!htb]
\includegraphics{figures/fig-starter-process.pdf} \input{figures/fig-starter-process.tex}
\caption{The process of making a sourdough starter from scratch.}% \caption{The process of making a sourdough starter from scratch.}%
\label{fig:sourdough-starter-process} \label{fig:sourdough-starter-process}
\end{figure} \end{figure}
@@ -248,7 +248,7 @@ yeast has been isolated like this from century old sourdough
starters. starters.
\begin{figure}[!htb] \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. \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 For checking readiness look at a size increase and take note of your starter's smell. Both are important
indicators to check for readiness.}% indicators to check for readiness.}%
@@ -315,7 +315,7 @@ yeast part of your sourdough and balance the fermentation.
\section{Maintenance} \section{Maintenance}
\begin{figure}[!htb] \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 \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 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 option that works best for your own schedule. The chart assumes that you are using a starter at a 100 percent

14
book/wheat-sourdough/wheat-sourdough.tex
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@@ -43,7 +43,7 @@ that tastes much better than any store-bought bread.
\section{The process} \section{The process}
\begin{figure}[!htb] \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.}% \caption{The typical process of making a wheat-based sourdough bread.}%
\label{fig:wheat-sourdough-process} \label{fig:wheat-sourdough-process}
\end{figure} \end{figure}
@@ -95,7 +95,7 @@ doesn't have a good balance of yeast to bacteria, so will your
main dough. main dough.
\begin{figure}[!htb] \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 \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 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 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. the gases would just diffuse out of your dough.
\begin{figure}[!htb] \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.}% \caption{The gluten development process for a wheat-based dough.}%
\label{fig:wheat-sourdough-kneading-process} \label{fig:wheat-sourdough-kneading-process}
\end{figure} \end{figure}
@@ -751,7 +751,7 @@ is much larger. The doughs are perfect to be made in a
machine. machine.
\begin{figure}[!htb] \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. \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 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 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. batch. It is optional if you are making a single loaf.
\begin{figure}[!htb] \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 \caption{Dividing is only required when you are making multiple loaves in a
single dough batch.}% single dough batch.}%
\label{fig:dividing-decision-tree} \label{fig:dividing-decision-tree}
@@ -1198,7 +1198,7 @@ your environment.
\section{Shaping} \section{Shaping}
\begin{figure}[!htb] \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 \caption{A schematic visualization of the shaping process including checks
for an overfermented dough.}% for an overfermented dough.}%
\label{fig:shaping-decision-tree} \label{fig:shaping-decision-tree}
@@ -1418,7 +1418,7 @@ their biochemical processes. More research is needed on the topic
of retarding and flavor development. of retarding and flavor development.
\begin{figure}[!htb] \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 \caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose
depends on your availability and schedule.}% depends on your availability and schedule.}%
\label{fig:proofing-process} \label{fig:proofing-process}