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Wheat Sourdough - dough strength (#29)

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* tmp commit

* Spelling mistakes fix

* Fix display

* Improve text

* Add kneading flowchart

* Improve sentence. Thanks Any_Key

* Improve chart based on feedback, add references

* Cleanup + add references

* use tikzpicture for charts

* Replace image with chart

* Add image and table

* Add dough development charts

* Update readme
This commit is contained in:
Hendrik Kleinwaechter
2022-12-28 11:55:33 +01:00
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parent 6039f03712
commit c27ebe45c0
10 changed files with 589 additions and 28 deletions
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book/intro/preface.tex
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@@ -33,8 +33,8 @@ Some years passed, and I eventually began my studies in the small German city of
For the first time, I was faced with shopping for my own bread. It was never
on my mind to actually start baking it for myself. I would just buy
a good loaf while shopping at the supermarket. My favorite variety
was a Schwarzbrot, Korn an Korn. It's a very dark and hearty rye bread,
consisting of many rye berries and sunflower seeds. Being a little naive,
was a Schwarzbrot, Korn an Korn. It’s a very dark and hearty rye bread
with added berries and sunflower seeds. Being a little naive,
I'd never before examined the packaging of what I was buying. One day, that
changed.