mchapman/the-sourdough-framework
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Merge branch 'hendricius:main' into nicer_tables

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cedounet
2023-06-01 23:29:03 +02:00
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parent 947ea8dcac 0d1602cc17
commit d8890aec78
8 changed files with 27 additions and 27 deletions
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1
Dockerfile
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@@ -1,4 +1,3 @@
# Dockerfile.rails
FROM ghcr.io/xu-cheng/texlive-full
WORKDIR /root

5
README.md
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@@ -75,6 +75,11 @@ There's an additional enhanced accessibility version using a sans serif font:
* [Download compiled .mobi version](https://www.the-bread-code.io/book-sans-serif.mobi)
* [Download compiled .azw3 version](https://www.the-bread-code.io/book-sans-serif.azw3)
## Hardcover version
There is a hardcover version of the book available for purchase. [You can
read more details here.](https://breadco.de/physical-book)
## Support
Did you find a typo, or feel the wording could be improved?

3
book/book.mk4
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@@ -1,9 +1,8 @@
local filter = require "make4ht-filter"
local changePath = function(s) return s:gsub("%./images//","images/") end
local removeHeight = function(s) return s:gsub('height="%d+"', '') end
local removeWidth = function(s) return s:gsub('width="%d+"', '') end
local removeMaxWidth = function(s) return s:gsub(' max-width: %d+px;', '') end
local removeFixedSettings = function(s) return removeMaxWidth(removeWidth(removeHeight(changePath(s)))) end
local removeFixedSettings = function(s) return removeMaxWidth(removeWidth(removeHeight(s))) end
local process = filter{removeFixedSettings}
Make:htlatex()
Make:match("html$",process)

22
book/book.tex
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@@ -35,16 +35,16 @@
% Folders where to search for images
\graphicspath{
{./images/}
{./troubleshooting/}
{./sourdough-starter/}
{./troubleshooting/crumb-structures/}
{./history/}
{./images/external/}
{./baking/}
{./wheat-sourdough/}
{./wheat-sourdough/shaping/}
{./non-wheat-sourdough/}
{images/}
{troubleshooting/}
{sourdough-starter/}
{troubleshooting/crumb-structures/}
{history/}
{images/external/}
{baking/}
{wheat-sourdough/}
{wheat-sourdough/shaping/}
{non-wheat-sourdough/}
}
% Layout rules
@@ -69,7 +69,7 @@
% Title page
\begin{titlepage}
\centering
\includegraphics[width=\textwidth]{cover-page}
\includegraphics[width=\textwidth]{images/cover-page.jpg}
Version:
\today
\end{titlepage}

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book/intro/preface.tex
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@@ -164,13 +164,10 @@ and how to adapt them when things go wrong while making bread.
It is my desire for this knowledge to be accessible to everyone around the world, regardless
of budget, and as such, I do not want to charge for the book. That's why I've decided to make
it open source and have asked the community to support my work financially via my ko-fi page
(https://ko-fi.com/thebreadcode). The community's feedback has been amazing so far, and
I've already raised much more money than initially expected.
The first version of the book will only be available digitally---this way, everyone can read
it---though there might also be a hardcover version in the future, depending on how well received
and appreciated it is by bakers around the world. The hardcover version will, of course, cost a
bit of money, but the digital version will remain free.
\url{https://ko-fi.com/thebreadcode}. The community's feedback has been amazing so far, and
I've already raised much more money than initially expected. The digital version of this book
will always remain free. There is also a hardcover version of the book available for purchase.
You can read more details here: \url{https://breadco.de/physical-book}
In this book, I will try to be as scientific as possible. I in no way claim, however, that
it will itself be a work of science. I have conducted several experiments that I will write

2
book/sourdough-starter/sourdough-starter-types.tex
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@@ -79,7 +79,7 @@ a longer fermentation before most gluten is broken down.
The regular sourdough starter is made at a hydration of around 100 percent.
This means the starter has equal parts of flour and water. This is the most
common and must universal sourdough starter there is. The starter has a good
common and most universal sourdough starter there is. The starter has a good
balance of yeast and bacteria. After a feeding, the volume increases and
increases. After it reaches a certain peak, it will start to collapse again.

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book/sourdough-starter/sourdough-starter.tex
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@@ -106,7 +106,7 @@ endophytes living in the grain.
Start by measuring approximately 50 grams each of flour and
water. The measurements don't have to be exact; you can use
less or more, and just and eyeball the proportions. These
less or more, or just eyeball the proportions. These
values are just shown as a reference.
Don't use chlorinated water when setting up your starter.

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makefile
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@@ -1,11 +1,11 @@
PHONY: build_pdf
build_pdf: build_docker_image
docker run -it -v $(PWD):/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make build_pdf"
.PHONY: bake
bake: build_docker_image
docker run -it -v $(PWD):/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make bake"
.PHONY: release
release: build_docker_image
docker run -it -v $(PWD):/opt/repo the-sourdough-framework /bin/bash -c "cd /opt/repo/book && make release"
.PHONY: build_docker_image
build_docker_image:
docker build -t the-sourdough-framework -f Dockerfile .