From 56ba7ad21e51c7597b09e4731f1ae53a2d9b6327 Mon Sep 17 00:00:00 2001 From: Ced Date: Tue, 10 Oct 2023 15:42:45 +0100 Subject: [PATCH 1/2] Review bread storage chapter --- book/book.tex | 2 -- book/storing-bread/storing-bread.tex | 27 +++++++++++++++------------ 2 files changed, 15 insertions(+), 14 deletions(-) diff --git a/book/book.tex b/book/book.tex index 24ee926..dcec49d 100644 --- a/book/book.tex +++ b/book/book.tex @@ -48,8 +48,6 @@ \label{chapter:baking} \input{baking/baking} -\chapter{Storing bread}% -\label{chapter:storing-bread} \input{storing-bread/storing-bread} \chapter{Troubleshooting} diff --git a/book/storing-bread/storing-bread.tex b/book/storing-bread/storing-bread.tex index b5c3b2a..186f0e5 100644 --- a/book/storing-bread/storing-bread.tex +++ b/book/storing-bread/storing-bread.tex @@ -1,10 +1,13 @@ +\chapter{Storing bread}% +\label{chapter:storing-bread} \begin{quoting} -In this chapter you will learn about different -methods of storing your bread. This way -your bread can be best enjoyed at a later -time. +In this chapter you will discuss different methods of storing your bread, each +with their own pro and cons. This way your bread can be best enjoyed at a +later time. \end{quoting} +A summary can be found in Table~\ref{table:bread-storage}, with details and +explanation in th rest of this chapter. \begin{table}[!htb] \begin{center} \input{tables/table-storing-bread-overview.tex} @@ -35,7 +38,7 @@ A low-hydration recipe can dry out after 1--2 days; a high-hydration bread needs 3--4 days to dry out. Once your bread has dried out, you can run it under -tap water for around 10 to 15 seconds. +tap water for around 10 to 15~seconds. This water bath allows the crumb's starch to absorb a lot of water. Proceed and bake your bread again in the oven. The resulting loaf @@ -55,9 +58,9 @@ base ingredients for other recipes such as \emph{Knödel}\footnote{\emph{Knödel Just like the previous option, you can also store your bread inside a container. This could be a paper bag, a plastic bag, or a bread storage box. The paper bag and -most bread boxes are not fully sealed. They allow some of -the air to diffuse out of the container. This means that -the bread will also slightly dry out. +most bread boxes are not fully sealed, allowing some of +the air to diffuse out of the container. This also means that +the bread will slightly dry out. When using a sealed bag such as a plastic bag, the bread will retain a lot of moisture. The bread will stay good @@ -81,7 +84,7 @@ inhibitor. \section{Fridge} In my own experience storing bread inside the fridge -works well as long as you use a sealed container. Some +works well as long as you use a sealed container, even if some sources say that the bread dries out inside of the fridge~\cite{storing+bread}. Supposedly the fridge encourages liquid from the crumb to migrate to the bread's surface. @@ -103,10 +106,10 @@ that you can consume within a day. Store each portion in a separate container and place them inside your freezer. -When you want to eat fresh bread, open one of the portions +When you want to eat fresh bread, open one of the containers in the morning and allow the bread to thaw over a few -hours. This way you can easily remove the frozen-together -slices. Proceed and toast the slices in your toaster +hours. This is needed so you can easily separate the frozen-together +slices. Toast the slices in your toaster or bake them in the oven until they have the crispness that you like. From b92c5de85d0e71389e7a2732a8fee5e2689c66e2 Mon Sep 17 00:00:00 2001 From: Ced Date: Thu, 12 Oct 2023 13:35:53 +0100 Subject: [PATCH 2/2] Fine tune store-bread table More breathing space basically. --- book/tables/table-storing-bread-overview.tex | 13 +++++++------ 1 file changed, 7 insertions(+), 6 deletions(-) diff --git a/book/tables/table-storing-bread-overview.tex b/book/tables/table-storing-bread-overview.tex index b3c67a7..3dd2c4a 100644 --- a/book/tables/table-storing-bread-overview.tex +++ b/book/tables/table-storing-bread-overview.tex @@ -1,18 +1,19 @@ -\begin{tabular}{@{}>{\bfseries}p{0.3\textwidth}p{0.3\textwidth}p{0.3\textwidth}@{}} +\def\arraystretch{1.6} +\begin{tabular}{@{}p{0.23\textwidth}p{0.33\textwidth}p{0.33\textwidth}@{}} \toprule -\thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule +\textbf{Method} & \textbf{Advantages} & \textbf{Disadvantages} \\ +\midrule Room temperature & The easiest option. Best for bread that is eaten within a day. Crust typically stays crisp when humidity not too high. - & Bread dries out very quickly.\\ + & Bread dries out very quickly.\\ Room temperature in container & Good for up to a week. Catches mold more quickly. - & Bread needs to be toasted for crust to become crisp again.\\ + & Bread needs to be toasted for crust to become crisp again.\\ Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container. - & Bread needs to be toasted. Requires fridge and energy.\\ + & Bread needs to be toasted. Requires fridge and energy.\\ Freezer & Bread stays good for years. & Requires thawing and then toasting. Requires freezer and energy.\\ - \bottomrule \end{tabular}