Merge branch 'main' into fix_warnings

.github/workflows/release-book-website.yml

@@ -64,7 +64,7 @@ jobs:
           options: -v ${{ github.workspace }}:/app
           run: |
             cd /app/book
-            make -j bake
+            make bake
       - name: Release baked book to S3
         uses: shallwefootball/s3-upload-action@master
         with:

README.md

@@ -84,6 +84,13 @@ size. This shrinks the book from more than 50MB down to ~5MB:
 
 * [Download compiled B&W .epub version](https://www.the-bread-code.io/bw-book.epub)
 
+If you prefer a very short version (about 10 pages) with main flowcharts and
+crucial informations needed while you are in the kitchen, we also provide a
+"too long;didn't read" version you could print.  Having read the full book is
+highly recommended to understand this leaflet:
+
+* [Download a condensed version](https://www.the-bread-code.io/booklet.pdf)
+
 ## Online HTML version
 
 Head over to [https://www.the-sourdough-framework.com](https://www.the-sourdough-framework.com)

book/booklet.tex

@@ -0,0 +1,174 @@
+\documentclass[paper=a4, twoside=false, fontsize=12pt]{scrbook}
+
+% General packages
+\usepackage{sourdough}
+\usepackage[
+  paperwidth=210mm,
+  paperheight=260mm,
+  top=10mm,
+  bottom=80mm,
+  inner=10mm,
+  outer=10mm,
+  marginparsep=7mm,
+  marginparwidth=48mm,
+]{geometry}
+\usepackage{subcaption}
+
+\pagenumbering{gobble}
+% Basic attributes
+\author{Hendrik Kleinwächter}
+\title{The Sourdough Framework\\\texttt{tl;dr Booklet Version}}
+\begin{document}
+\maketitle
+
+\section*{Sourdough starter}
+\begin{flowchart}[!htb]
+    \centering
+    \input{figures/fig-starter-process.tex}
+    \caption*{How to setup a sourdough starter}
+\end{flowchart}
+
+\begin{flowchart}[!htb]
+    \centering
+    \input{figures/fig-starter-readiness.tex}
+    \caption*{Preparing your starter for baking}
+\end{flowchart}
+
+\begin{flowchart}[!htb]
+    \centering
+    \input{figures/fig-starter-maintenance.tex}
+    \caption*{Maintaining your starter, change ratio as per starter hydration
+    type}
+\end{flowchart}
+
+\clearpage{}
+\section*{Baker's math}
+\begin{table}[!htb]
+  \centering
+  \input{tables/table-bakers-math-example.tex}
+  \caption*{An example table demonstrating how to properly calculate using
+  baker's math. All the ingredients are calculated as a percentage of the
+flour quantity.}
+\end{table}
+
+\section*{Basic recipes}
+\subsection*{Flat bread}
+\input{recipes/flat-bread.tex}
+\clearpage{}
+
+\subsection*{Freestanding \& sandwich wheat-based breads}
+\begin{table}[!htb]
+\centering
+    \begin{tabular}{@{}lrrrp{0.4\linewidth}@{}}
+    \toprule
+    \thead{Ingredient}&                   & \thead{Percentage}  & \thead{Calculation} & \thead{Comments} \\ \midrule
+    Flour             & \qty{400}{g}      &                     &                     & \\ 
+    Whole-wheat flour & \qty{100}{g}      &                     &                     & \\ 
+    Total flour       &                   & \qty{100}{\percent} & \qty{500}{g}        & \\
+    Water             &                   & \qty{60}{\percent}  & \qty{300}{g}        & \\
+    Sourdough starter &                   & \qty{10}{\percent}  & \qty{50}{g}         & \\
+    Salt              &                   & \qty{2}{\percent}   & \qty{10}{g}         & \\ \midrule
+    Flour             &                   & \qty{100}{\percent} &                     & \\ 
+    Water             & & & & \\
+    Sourdough starter & & & & \\
+    Salt              & & & & \\ \midrule
+    Flour             & & & & \\ 
+                      & & & & \\
+                      & & & & \\
+                      & & & & \\
+                      & & & & \\ \bottomrule
+    \end{tabular}
+\caption*{Table for your own calculation using baker's math}
+\end{table}
+
+\begin{flowchart}[!htb]
+    \centering
+    \input{figures/fig-wheat-sourdough-process.tex}
+    \caption*{The whole process of making wheat based sourdough breads}
+\end{flowchart}
+
+\begin{flowchart}[!htb]
+    \centering
+    \input{figures/fig-kneading-process.tex}
+    \caption*{The kneading process to create dough strength}
+\end{flowchart}
+
+\begin{flowchart}[!htb]
+    \centering
+    \input{figures/fig-bulk-fermentation.tex}
+    \caption*{How to properly manage bulk fermentation}
+\end{flowchart}
+
+\begin{figure*}[!htb]
+  \centering
+  \includegraphics[width=\textwidth]{stretch-and-fold-steps}
+  \caption*{An overview of the steps involved to perform stretch and folds for
+  wheat-based doughs. They are optional and should only be done when the dough
+flattened out a lot.}%
+\end{figure*}
+\clearpage{}
+
+\section*{Shaping}
+
+\begin{figure*}[!htb]
+\centering
+    \begin{subfigure}{.475\linewidth}
+      \includegraphics[width=\linewidth]{preshape-direction}
+      \caption*{Preshaping: Drag the dough in the direction of the rough
+      surface area.}%
+    \end{subfigure}
+    \begin{subfigure}{.475\linewidth}
+      \includegraphics[width=\linewidth]{step-1-flour-applied}
+      \caption*{Step 1: Apply flpour to the dough's surface.}%
+    \end{subfigure}\hfill % <-- "\hfill"
+    \medskip % create some *vertical* separation between the graphs
+    \begin{subfigure}{.475\linewidth}
+      \includegraphics[width=\linewidth]{step-2-flipped-over}
+      \caption*{Step 2: Flipp-over dough. Note how the sticky side is facing
+      you while the floured side is facing the countertop.}
+    \end{subfigure}\hfill % <-- "\hfill"
+    \begin{subfigure}{.475\linewidth}
+      \includegraphics[width=\linewidth]{step-3-rectangular}
+      \caption*{Step 3: Make the dough rectangular, keep the sticky side
+      facing you while the floured side is facing the countertop.}%
+    \end{subfigure}
+    \caption*{First steps of shaping process}
+\end{figure*}
+
+\begin{figure*}[htb!]
+  \centering
+  \includegraphics[width=\textwidth]{step-4-folding}
+  \caption*{Step 4: The process of folding a batard.  Note how the rectangle
+  is first glued together and then rolled inwards to create a dough roll.
+  Utimately the edges are sealed to create a more uniform dough.}%
+\end{figure*}
+\clearpage{}
+
+\section*{Proofing}
+\begin{flowchart}[!htb]
+  \centering
+  \input{figures/fig-proofing-process.tex}
+\end{flowchart}
+\clearpage{}
+
+\section*{Baking}
+\begin{flowchart}[!htb]
+    \centering
+    \input{figures/fig-baking-process.tex}
+    \caption*{Summary of different bread baking processes}
+\end{flowchart}
+
+
+\begin{flowchart}[!htb]
+    \centering
+    \input{figures/fig-inverted-tray-method.tex}
+    \caption*{Baking with the inverted tray method}
+\end{flowchart}
+
+\begin{flowchart*}[!htb]
+    \centering
+    \input{figures/fig-dutch-oven-process.tex}
+    \caption*{Baking with a Dutch Oven}
+\end{flowchart*}
+\clearpage{}
+\end{document}

book/bread-types/bread-types.tex

@@ -242,57 +242,10 @@ culinary applications. Whether you're scooping up a savory dip,
 wrapping a flavorful filling, or simply enjoying a piece with a drizzle
 of olive oil, these flatbreads are sure to impress.
 
-\subsubsection*{Ingredients}
+\input{recipes/flat-bread.tex}
 
-\begin{tabular}{r@{}rl@{}}
+\section{Loaf pan bread}%
-\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever you have at hand)\\
+\label{sec:loaf-pan-bread}
-\qty{320}{\gram} &  (\qty{80}{\percent}) & Water, preferably at room temperature\\
-\qty{80}{\gram}  &  (\qty{20}{\percent}) & Active sourdough starter\\
-\qty{8}{\gram}   &   (\qty{2}{\percent}) & Salt\\
-\end{tabular}
-
-\subsubsection*{Instructions}
-\begin{description}
-\item[Prepare the dough] In a large mixing bowl, combine the flour and water.
-Mix until you have a shaggy dough with no dry spots.
-
-Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
-until you achieve a smooth and homogenized dough.
-
-\item[Fermentation:] Cover the bowl with a lid or plastic wrap. Allow the dough
-    to rest and ferment until it has increased by at least \qty{50}{\percent}
-    in size.  Depending on the temperature and activity of your starter, this
-    can take anywhere from 4 to 24~hours.
-
-\item[Cooking preparation:] Once the dough has risen, heat a pan over medium heat.
-Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel.
-
-\item[Shaping and cooking:] With a ladle or your hands, scoop out a portion of
-the dough and place it onto the hot pan, spreading it gently like a pancake.
-
-Cover the pan with a lid. This traps the steam and ensures even cooking
-from the top, allowing for easier flipping later.
-
-After about 5~minutes, or when the bottom of the flatbread has a
-golden-brown crust, carefully flip it using a spatula.
-
-\emph{Adjusting cook time.} If the flatbread appears too dark,
-remember to reduce the cooking time slightly for the next one.
-Conversely, if it's too pale, allow it to cook a bit longer before flipping.
-
-Cook the flipped side for an additional 5~minutes or until it's also golden
-brown.
-
-\item[Storing:] Once cooked, remove the flatbread from the pan and place it on a
-kitchen towel. Wrapping the breads in the towel will help retain their
-softness and prevent them from becoming overly crisp.
-Repeat the cooking process for the remaining dough.
-
-\item[Serving suggestion:] Enjoy your sourdough flatbreads warm,
-paired with your favorite dips, spreads, or as a side to any meal.
-
-\end{description}
-\section{Loaf pan bread}
 
 Loaf pan bread is made using the help of a special loaf pan
 or loaf tin. The edges of the pan provide additional support

book/makefile

@@ -31,10 +31,12 @@ chapters = baking basics bread-types cover flour-types history intro mix-ins\
 
 src_tables  := $(wildcard tables/table-*.tex)
 src_figures := $(wildcard figures/fig-*.tex) figures/flowcharts_tikz.tex
+src_recipes := $(wildcard recipes/*.tex)
 
 src_tex := $(foreach directory, $(chapters), $(wildcard $(directory)/*.tex))
 src_tex += book.tex book_sans_serif.tex references.bib figures/vars.tex
 src_tex += supporters.csv sourdough.sty colors.tex
+src_tex += $(src_recipes)
 
 images := $(wildcard images/*/*.jpg)
 images += $(wildcard images/*.jpg)
@@ -55,6 +57,11 @@ ebook_src := $(src_all) tex4ebook.cfg book.mk4 book-ebook.css
 
 website_src := $(src_all) website.cfg style.css
 
+# This is more than what is actually needed but keeps the makefile simple
+# and latexmk will handle the rest
+booklet_src := $(src_figures) $(src_tables) $(src_recipes) $(images)
+booklet_src += booklet.tex
+
 website_assets := $(wildcard ../website/assets/*)
 ruby_src := ../website/modify_build.rb $(website_assets)
 ruby_pkg := ../website/Gemfile  ../website/Gemfile.lock
@@ -83,6 +90,9 @@ tgt_figures := $(patsubst %.tex, %.png,$(src_figures))
 %.xbb: %.jpg
 	ebb -x $<
 
+booklet/booklet.pdf: $(booklet_src)
+	$(LATEX) -output-directory=booklet booklet.tex
+
 book_serif/book.pdf: $(src_all)
 	$(LATEX) -output-directory=book_serif book.tex
 
@@ -97,7 +107,7 @@ epub/%.epub: %.tex $(ebook_src) cover/cover-page.xbb
 copy_ebook_files: build_ebook
 	$(RSYNC) book-epub/ bw-book-epub/
 
-# We not convert SVG to B&W or lower res for now as they are super small
+# We do not convert SVG to B&W or lower res for now as they are super small
 # anyway
 bw-book-epub/OEBPS/%.jpg: %.jpg
 	mkdir -p $(dir $@)
@@ -140,6 +150,8 @@ help:
 	@echo ""
 	@echo "build_ebook: builds only the colour ebook"
 	@echo ""
+	@echo "build_booklet: builds only the short booklet"
+	@echo ""
 	@echo "build_bw_ebook: builds the low res black & white ebook"
 	@echo ""
 	@echo "build_sans_serif_pdf: build accessible pdf only"
@@ -160,6 +172,8 @@ help:
 	@echo ""
 	@echo "quick_ebook: compiles ebook but runs lulatex only once"
 	@echo ""
+	@echo "quick_booklet: compiles booklet but runs lulatex only once"
+	@echo ""
 	@echo "show_tools_version: Show version of tools used on the build machine"
 	@echo ""
 	@echo "print-X: print makefile variable X"
@@ -170,10 +184,12 @@ help:
 
 
 # Finally actual project  targets (i.e. build pdf and ebooks)
-.PHONY: build_pdf build_serif_pdf build_sans_serif_pdf build_ebook
+.PHONY: build_pdf build_booklet build_serif_pdf build_sans_serif_pdf build_ebook
 
 build_pdf: build_serif_pdf build_sans_serif_pdf
 
+build_booklet: booklet/booklet.pdf
+
 build_serif_pdf: book_serif/book.pdf
 
 build_sans_serif_pdf: book_sans_serif/book_sans_serif.pdf
@@ -221,6 +237,7 @@ clean_website_build: clean_ebook_build
 clean: clean_ebook_build clean_figures clean_website_build
 	$(CLEAN) -output-directory=book_serif book.tex
 	$(CLEAN) -output-directory=book_sans_serif book_sans_serif.tex
+	$(CLEAN) -output-directory=booklet booklet.tex
 	-rm  book*/*.{bbl,loc,.run.xml}
 	-rm -rf *book-epub/META-INF
 	-rm -rf *book-epub/OEBPS
@@ -230,6 +247,7 @@ mrproper: clean
 	$(CLEAN) -C $(src_figures)
 	$(CLEAN) -C -output-directory=book_serif book.tex
 	$(CLEAN) -C -output-directory=book_sans_serif book_sans_serif.tex
+	$(CLEAN) -C -output-directory=booklet booklet.tex
 	-rm figures/*.png
 	-rm *.html
 	-rm *.svg
@@ -237,13 +255,14 @@ mrproper: clean
 	-rm -rf release/
 	-rm -rf book_serif/
 	-rm -rf book_sans_serif/
+	-rm -rf booklet/
 	-rm -rf *book-epub/
 	-rm -rf $(website_dir)
 
 # top level releases rules
 .PHONY: bake release_serif release_sans_serif
 
-bake: release_serif release_sans_serif
+bake: release_serif release_sans_serif release_booklet
 
 release:
 	mkdir -p release
@@ -256,6 +275,9 @@ release_serif: build_serif_pdf build_ebook build_bw_ebook | release
 release_sans_serif: build_sans_serif_pdf | release
 	cp book_sans_serif/book_sans_serif.pdf  release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
 
+release_booklet: build_booklet | release
+	cp booklet/booklet.pdf release/TheBreadCode-The-Sourdough-Framework-booklet.pdf
+
 # Website stuff
 .PHONY: html website
 $(website_dir)/book.html: $(website_src) cover/cover-page.xbb
@@ -283,6 +305,9 @@ website: html ../website/_bundle_install_done $(ruby_src)
 quick:  # run latex only once no biber, no references etc...
 	$(LATEX) -e '$$max_repeat=1' -halt-on-error -output-directory=book_serif book.tex
 
+quick_booklet:
+	$(LATEX) -e '$$max_repeat=1' -halt-on-error -output-directory=booklet booklet.tex
+
 quick_ebook: cover/cover-page.xbb  # run latex only once no biber, ref etc...
 	$(EBOOK) --mode draft book.tex
 

book/recipes/flat-bread.tex

@@ -0,0 +1,53 @@
+\subsubsection*{Ingredients}
+\begin{tabular}{r@{}rl@{}}
+\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever
+                                            you have at hand)\\
+\qty{320}{\gram} &  (\qty{80}{\percent}) & Water, preferably at room
+                                            temperature\\
+\qty{80}{\gram}  &  (\qty{20}{\percent}) & Active sourdough starter\\
+\qty{8}{\gram}   &   (\qty{2}{\percent}) & Salt\\
+\end{tabular}
+
+\subsubsection*{Instructions}
+\begin{description}
+\item[Prepare the dough] In a large mixing bowl, combine the flour and water.
+    Mix until you have a shaggy dough with no dry spots.
+
+    Add the sourdough starter and salt to the mixture. Incorporate them
+    thoroughly until you achieve a smooth and homogenized dough.
+
+\item[Fermentation:] Cover the bowl with a lid or plastic wrap. Allow the dough
+    to rest and ferment until it has increased by at least \qty{50}{\percent}
+    in size.  Depending on the temperature and activity of your starter, this
+    can take anywhere from 4 to 24~hours.
+
+\item[Cooking preparation:] Once the dough has risen, heat a pan over medium
+    heat.  Lightly oil the pan, ensuring to wipe away any excess oil with a
+    paper towel.
+
+\item[Shaping and cooking:] With a ladle or your hands, scoop out a portion of
+    the dough and place it onto the hot pan, spreading it gently like a
+    pancake.
+
+    Cover the pan with a lid. This traps the steam and ensures even cooking
+    from the top, allowing for easier flipping later.
+
+    After about 5~minutes, or when the bottom of the flatbread has a
+    golden-brown crust, carefully flip it using a spatula.
+
+    \emph{Adjusting cook time.} If the flatbread appears too dark, remember to
+    reduce the cooking time slightly for the next one.  Conversely, if it's
+    too pale, allow it to cook a bit longer before flipping.
+
+    Cook the flipped side for an additional 5~minutes or until it's also
+    golden brown.
+
+\item[Storing:] Once cooked, remove the flatbread from the pan and place it on
+    a kitchen towel. Wrapping the breads in the towel will help retain their
+    softness and prevent them from becoming overly crisp.  Repeat the cooking
+    process for the remaining dough.
+
+\item[Serving suggestion:] Enjoy your sourdough flatbreads warm, paired with
+    your favorite dips, spreads, or as a side to any meal.
+
+\end{description}

book/wheat-sourdough/wheat-sourdough.tex

@@ -913,7 +913,12 @@ as rough ballpark figures. Regardless, you need to find values
 that work for your setup.
 
 Another limitation is the price. You will need to purchase
-a high-tech pH meter, ideally, a meter featuring a spearhead.
+a high-tech pH meter, ideally, a meter featuring a spearhead
+\footnote{Not every pH meter is suitable for measuring dough.
+Please refer to the manual to make sure it is certified for
+measuring the pH of liquid and semi-solid media. To receive
+accurate pH readings further ensure that your pH meter
+is properly calibrated.}.
 This way you can directly poke the meter deep into the dough.
 At the same time, automated temperature adjustments are a
 feature to look out for. Depending on the temperature,

makefile

@@ -5,6 +5,7 @@ DOCKER_CMD := docker run --rm -it -v $(PWD):/opt/repo --platform linux/x86_64 $(
 
 .PHONY: bake build_pdf build_docker_image push_docker_image validate website
 .PHONY: print_os_version start_shell printvars show_tools_version mrproper
+.PHONY: build_serif_pdf build_ebook booklet
 
 # Dockers targets
 build_docker_image:
@@ -24,11 +25,14 @@ build_pdf:
 	$(DOCKER_CMD) "cd /opt/repo/book && make"
 
 bake:
-	$(DOCKER_CMD) "cd /opt/repo/book && make -j bake"
+	$(DOCKER_CMD) "cd /opt/repo/book && make bake"
 
 website:
 	$(DOCKER_CMD) "cd /opt/repo/book && make website"
 
+booklet:
+	$(DOCKER_CMD) "cd /opt/repo/book && make build_booklet"
+
 mrproper:
 	$(DOCKER_CMD) "cd /opt/repo/book && make mrproper"