Merge remote-tracking branch 'hendiricus/main' into evans-mill

book/basics/how-sourdough-works.tex

@@ -9,10 +9,11 @@ learn more about the yeast and bacterial microorganisms involved.
 \end{quoting}
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{infographic-enzymes}
   \caption[Interaction of amylases and flour]{How amylases and proteases
       interact with flour.}%
-  \label{infographic-enzymes}
+  \label{fig:infographic-enzymes}
 \end{figure}
 
 \section{Enzymatic reactions}
@@ -43,7 +44,7 @@ activity so that it can thrive in its new environment.
 Of course, a ground flour can no longer sprout. But the enzymes that
 trigger this process are still present. That's why it's important not to
 mill grains at too high a temperature, as doing so could damage some of
-these enzymes\footnote{In a recent 
+these enzymes\footnote{In a recent
 study~\cite{milling+commercial+home+mill+comparison} tests have shown that
 milling flour
 at home with a small mill had no significant negative impact on the resulting
@@ -191,17 +192,19 @@ only after penetrating this barrier would the water slowly find its way to the
 center of the grain. The seed needs to sprout first to outcompete other nearby
 seeds, requiring water to enter quickly. Yet the seed must also defend itself
 against animals and potentially hazardous bacteria and fungi, requiring some
-barrier to protect the embryo inside. A way for the plant to achieve both goals
-would be for most of the enzymes to exist in the outer parts of the hull. As a
-result, they are activated first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
+barrier to protect the embryo inside. A way for the plant to achieve both
+goals would be for most of the enzymes to exist in the outer parts of the
+hull. As a result, they are activated
+first~\cite{enzymatic+activity+whole+wheat}. Therefore, by just adding a
 little bit of whole flour to your dough, you should be able to significantly
-improve the enzymatic activity of your dough. That's why, for plain white flour
-doughs, I~usually add 10\textendash20\% whole-wheat flour.
+improve the enzymatic activity of your dough. That's why, for plain white
+flour doughs, I~usually add \qtyrange{10}{20}{\percent} whole-wheat flour.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{whole-wheat-crumb}
   \caption{A whole-wheat sourdough bread.}%
-  \label{whole-wheat-crumb}
+  \label{fig:whole-wheat-crumb}
 \end{figure}
 
 By understanding the two key enzymes \emph{amylase} and \emph{protease}, you
@@ -220,14 +223,14 @@ variety of species---so far, about \num{1500} have been identified. Unlike
 other members of the fungi kingdom such as mold, yeasts do not ordinarily
 create a mycelium network~\cite{molecular+mechanisms+yeast}.\footnote{For one
     interesting exception, skip ahead to the end of this section on
-    page~\pageref{aggressive-yeast}.}
+    page~\pageref{sec:aggressive-yeast}.}
 
 \begin{figure}[!htb]
-\centering
+  \centering
   \includegraphics[width=0.8\textwidth]{saccharomyces-cerevisiae-microscope}
   \caption[Brewer's yeast]{Saccharomyces cerevisiae: Brewer's yeast under the
       microscope.}%
-  \label{saccharomyces-cerevisiae-microscope}
+  \label{fig:saccharomyces-cerevisiae-microscope}
 \end{figure}
 
 Yeasts are saprotrophic fungi. This means that they do not produce their own
@@ -322,7 +325,7 @@ inoculated with some of the 150 different wild yeast strains isolated from the
 leaves. They found that when the wound was inoculated with yeast, the grape
 sustained no significant damage~\cite{yeasts+biocontrol+agent}.
 
-\phantomsection~\label{aggressive-yeast}%
+\phantomsection~\label{sec:aggressive-yeast}%
 Intriguingly, there was also an experiment performed that showed how brewer's
 yeast could function as an aggressive pathogen to grapevines. Initially, the
 yeast lived in symbiosis with the plants, but after the vines sustained heavy
@@ -341,10 +344,11 @@ can significantly increase the shelf life of sourdough
 breads~\cite{shelflife+acidity}.
 
 \begin{figure}
+  \centering
   \includegraphics[width=1.0\textwidth]{bacteria-microscope}
   \caption[Bacteria under the microscope]{Fructilactobacillus
     sanfranciscensis under the microscope.}%
-  \label{lactobacillus-franciscensis-microscope}
+  \label{fig:lactobacillus-franciscensis-microscope}
 \end{figure}
 
 There are two predominant types of acid produced in sourdough bread: lactic and

book/bread-types/bread-types.tex

@@ -17,7 +17,7 @@ of them. Some breads will require investment and technique, as depicted in
 Table~\ref{tab:bread-types-comparison}.  Flatbread is probably the most
 accessible, least effort type of bread you can make. If you are a busy person
 and/or don’t have an oven, this might be exactly the type of bread you should
-consider. 
+consider.
 \begin{table}[!htb]
     \centering
         \input{tables/table-overview-bread-types.tex}
@@ -60,8 +60,8 @@ Table~\ref{tab:flat-bread-ingredients}
         \input{tables/table-flat-bread-pancake-recipe.tex}
         \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person.
             Multiply the ingredients to increase portion size.  Refer to the
-            Section~\ref{section:bakers-math}
-            ``\nameref{section:bakers-math}'' to learn how to understand and
+            Section~\ref{sec:bakers-math}
+            ``\nameref{sec:bakers-math}'' to learn how to understand and
             use the percentages properly.}%
             \label{tab:flat-bread-ingredients}
 \end{table}

book/history/sourdough-history.tex

@@ -69,7 +69,7 @@ Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough
 bread can be considered a very recent invention.
 
 \begin{figure}[!htb]
-\centering
+  \centering
   \input{figures/fig-sourdough-history-timeline.tex}
   \caption[Sourdough history timeline]{Timeline of significant discoveries and
   events leading to modern sourdough bread.}%
@@ -81,10 +81,11 @@ bread are, however, unknown. One of the most ancient preserved
 sourdough breads has been excavated in Switzerland~\cite{switzerland+bread}.
 
 \begin{figure}[ht]
+  \centering
   \includegraphics[width=\textwidth]{einkorn-crumb}
   \caption[Ancient Einkorn flatbread]{An ancient Einkorn flatbread. Note the
       dense crumb structure.}%
-  \label{einkorn-crumb}
+  \label{fig:einkorn-crumb}
 \end{figure}
 
 Another popular story is that a lady in Egypt was making
@@ -192,9 +193,10 @@ evolving to steam-powered mills, made possible significant advancements in
 bread production.
 
 \begin{figure}[ht]
+  \centering
   \includegraphics[width=\textwidth]{sourdough-stove}
   \caption{A bread made over the stove without an oven.}%
-  \label{sourdough-stove}
+  \label{fig:sourdough-stove}
 \end{figure}
 
 The biggest advancement of industrial bread making happened in \num{1857}.

book/mix-ins/mix-ins.tex

@@ -139,7 +139,7 @@ affecting taste and texture.
   \item Cereal milk (the leftover milk from eating cereals)
   \item Coffee
   \item Eggs
-  \item Fruit/vegetable juices (also see Section~\ref{section:colors})
+  \item Fruit/vegetable juices (also see Section~\ref{sec:colors})
   \item Milk (for sweet, soft breads)
   \item Milk alternatives such as: Almond, oat, soy\dots{}
   \item Mashed potatoes
@@ -150,7 +150,7 @@ affecting taste and texture.
 \end{itemize}
 
 \subsection{Colors}%
-\label{section:colors}
+\label{sec:colors}
 Some mix-ins will change the color and flavor of your bread. Common colorings
 include:
 

book/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -135,7 +135,7 @@ bread looks more uniform. The proofing period also allows the
 dough to fully extend and fill the edges of the loaf pan. I~also
 like to move the dough to the fridge for proofing. The dough stays
 good in the fridge for weeks. You can proceed and bake it at a
-convenient time for you. 
+convenient time for you.
 
 Once you are happy with the proofing stage, proceed and bake your dough
 just like you'd normally do, more details can be found in

book/sourdough-starter/sourdough-starter-types.tex

@@ -119,7 +119,7 @@ a vinegary (acetic) or mix of both flavor profiles. You can adjust your
 starter's flavor by changing the type to a liquid starter.
 
 \section{Liquid starter}%
-\label{section:liquid-starter}
+\label{sec:liquid-starter}
 
 \begin{figure}[!htb]
 \centering
@@ -136,7 +136,7 @@ starter's flavor by changing the type to a liquid starter.
 \centering
   \input{figures/fig-liquid-starter-conversion.tex}
   \caption[Converting to a liquid starter]{The process to convert your regular
-      or stiff starter into a liquid starter. The whole process takes around 
+      or stiff starter into a liquid starter. The whole 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 to
       keep a backup of your original starter as the liquid environment will
@@ -202,7 +202,7 @@ drain the liquid part on your starter and use it. I~have used it numerous
 times to make lacto-fermented hot sauces.
 
 \section{Stiff starter}%
-\label{section:stiff-starter}
+\label{sec:stiff-starter}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}

book/sourdough-starter/sourdough-starter.tex

@@ -13,7 +13,7 @@ how to prepare your starter for long-term storage.
 \end{quoting}
 
 \section{Baker's math}%
-\label{section:bakers-math}
+\label{sec:bakers-math}
 
 In a large bakery, a determining factor is how
 much flour you have at hand. Based on the amount
@@ -139,8 +139,8 @@ not airtight. You still want some gas exchange to be possible.
 I~like to use a glass and place another
 inverted one on top.
 
-Now an epic battle begins, as visualized in 
-Figure~\ref{fig:sourdough-starter-microbial-war}. In one 
+Now an epic battle begins, as visualized in
+Figure~\ref{fig:sourdough-starter-microbial-war}. In one
 study~\cite{yeasts+biocontrol+agent} scientists have identified
 more than \num{150}~different yeast species living
 on a single leaf of a plant.
@@ -169,7 +169,7 @@ sprout but it no longer can. Essential for this process is the
 amylase enzyme. The compact starch is broken down to more
 digestible sugars to fuel plant growth. Glucose is what the
 plant needs in order to grow. The microorganisms that survive
-this frenzy are adapted to consuming glucose. 
+this frenzy are adapted to consuming glucose.
 
 Luckily for us
 bakers, the yeast and bacteria know very well how to metabolize
@@ -180,7 +180,7 @@ Each of the microbes tries to defeat the other by consuming the
 food fastest, producing agents to inhibit food uptake by others or by producing
 bactericides and/or fungicides. This early stage of the starter
 is very interesting as more research could possibly reveal
-new fungicides or antibiotics. 
+new fungicides or antibiotics.
 
 Depending on where your flour
 is from, the starting microbes of your starter might be different
@@ -191,7 +191,7 @@ hand's microbes might be good at fermenting your sweat, but
 probably not so good at metabolizing glucose. The contamination
 of your hands or air might play a minor role in the initial epic
 battle. But only the fittest microbes fitting the sourdough's
-niche are going to survive. 
+niche are going to survive.
 
 This means the microorganisms knowing
 how to convert maltose or glucose will have the upper hand. Or the
@@ -216,7 +216,7 @@ and your microbes are hungry for additional sugars. With a spoon take around
 \qty{10}{\gram} from the previous day's mixture and place it in a new
 container. Again---you could also simply eye ball all the quantities. It does
 not matter that much. Mix the \qty{10}{\gram} from the previous day with
-another \qty{50}{\gram} of flour and \qty{50}{\gram} of water. 
+another \qty{50}{\gram} of flour and \qty{50}{\gram} of water.
 
 Note the ratio of 1:5. I~very often use
 1~part of old culture with 5~parts of flour and 5~parts of water.
@@ -230,7 +230,7 @@ the mix again with a glass or a lid. If you notice the top of
 your mixture dries out a lot consider using another cover. The
 dried-out parts will be composted by more adapted microbes such as
 mold. In many user reports, I~saw mold being able to damage
-the starter when the starter itself dried out a lot. 
+the starter when the starter itself dried out a lot.
 
 You will
 still have some mixture left from your first day. As this contains

book/sourdough.sty

@@ -113,10 +113,8 @@
 }
 
 % Caption and figure size below images
-\usepackage{caption}
-\captionsetup[figure]{font=footnotesize}
-\captionsetup[flowchart]{font=footnotesize}
-\captionsetup[table]{font=footnotesize}
+\addtokomafont{captionlabel}{\textbf}
+\addtokomafont{caption}{\small}
 
 \DeclareSIUnit\degF{\text{°}F}
 

book/troubleshooting/crumb-structures.tex

@@ -1,5 +1,5 @@
 \section{Debugging your crumb structure}%
-\label{section:debugging-crumb-structure}
+\label{sec:debugging-crumb-structure}
 
 The crumb structure of your bread provides insights into how well
 your fermentation process has gone. You can also spot common flaws
@@ -7,6 +7,7 @@ arising from improper technique. This chapter will provide you with information
 that you can use to debug your baking process.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{crumb-structures-book}
   \caption[Debugging your crumb structure]{A schematic visualization of
       different crumb structures and their respective causes. The final bread's
@@ -18,6 +19,7 @@ that you can use to debug your baking process.
 \subsection{Perfect fermentation}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{open-crumb}
   \caption[Perfectly fermented bread]{The bread has a somewhat open crumb
       with areas featuring a honeycomb structure.}%
@@ -49,6 +51,7 @@ A good rule of thumb is to not touch your dough for at least 1--2~hours before s
 to achieve as open a crumb as possible.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{honeycomb}
   \caption[Honeycomb crumb structure]{A whole-wheat sourdough with an almost
       exclusive honeycomb crumb structure.}%
@@ -75,8 +78,10 @@ of this bread compared to an open crumb.
 \label{subsec:overfermented-dough}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{fermented-too-long}
-  \caption[Overfermented sourdough bread]{A relatively flat dough that has many tiny pockets of air.}%
+  \caption[Overfermented sourdough bread]{A relatively flat dough that has
+      many tiny pockets of air.}%
   \label{fig:fermented-too-long}
 \end{figure}
 
@@ -154,6 +159,7 @@ room temperature briefly before refrigerating can be beneficial.
 \subsection{Underfermented}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{fermented-too-short-underbaked}
   \caption[Underfermented bread]{A dense dough featuring a gummy, not fully
       gelatinized area.  The picture has been provided by the user
@@ -189,11 +195,12 @@ of air in your crumb. But in reality you fermented for too short a period
 of time.
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{fools-crumb}
   \caption[Fool's crumb large alveoli]{A typical example of a fool's crumb
       featuring an ear and several overly large alveoli. The picture has been
       provided by Rochelle from our community Discord server.}%
-  \label{fools-crumb}
+  \label{fig:fools-crumb}
 \end{figure}
 
 In a properly fermented dough, the alveoli help with the heat transfer throughout the dough.
@@ -215,7 +222,7 @@ do for your main bread dough. Assuming you use \qty{20}{\percent} starter
 calculated on the flour, use a 1:5:5 ratio to feed your starter. That would be
 \qty{10}{\gram} of existing starter, \qty{50}{\gram} of flour, \qty{50}{\gram}
 of water for instance.  To boost your yeast activity even more, you can
-consider making a stiff sourdough 
+consider making a stiff sourdough
 starter. The bacteria produces mostly acid. The more acidity
 is piled up, the less active your yeast is. The stiff sourdough starter
 enables you to start your dough's fermentation with stronger yeast activity
@@ -224,9 +231,10 @@ and less bacterial activity.
 \subsection{Not enough dough strength}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{flat-bread}
   \caption{A very flat bread without enough dough strength.}%
-  \label{flat-bread}
+  \label{fig:flat-bread}
 \end{figure}
 
 When a dough flattens out quite a lot during the baking process, the chances are
@@ -249,9 +257,10 @@ The last option to fix a dough with too little dough strength is to shape your d
 \subsection{Baked too hot}
 
 \begin{figure}
+  \centering
   \includegraphics[width=\textwidth]{baked-too-hot-v2}
   \caption{A bread with very large alveoli close to the crust.}%
-  \label{baked-too-hot}
+  \label{fig:baked-too-hot}
 \end{figure}
 
 This is a common mistake that has happened to me a lot. When you bake your dough
@@ -280,10 +289,11 @@ turn the fan off, consider using a Dutch oven.
 \subsection{Baked with too little steam}
 
 \begin{figure}[h]
+  \centering
   \includegraphics[width=\textwidth]{no-steam}
   \caption[Bread baked with too little steam]{One of my earlier breads that
       I~baked at a friend's place where I~couldn't steam the dough properly.}%
-  \label{no-steam}
+  \label{fig:no-steam}
 \end{figure}
 
 Similar to baking too hot, when baking without enough steam, your dough's crust
@@ -304,11 +314,12 @@ tray on top of my dough, paired with a bowl full of boiling water towards the bo
 of the oven.
 
 \begin{figure}[ht]
+  \centering
   \includegraphics[width=\textwidth]{apple-experiment-temperatures}
   \caption[Measuring ambient and surface temperature]{An apple with 2 probes
       to measure ambient and surface temperatures of several steaming
       techniques in a Dutch oven.}%
-  \label{apple-experiment-temperatures}
+  \label{fig:apple-experiment-temperatures}
 \end{figure}
 
 Now there can also be too much steam. For this I~tested using a Dutch oven paired with large ice
@@ -325,19 +336,21 @@ the surface of the apple a lot quicker. When replicating this with a bread dough
 I~would achieve less oven spring.
 
 \begin{figure}[ht]
+  \centering
   \input{plots/fig-temperature-surface.tex}
   \caption[Surface temperature versus steaming technique]{A chart showing how
       the temperature of the apple's surface changes with different
       steaming techniques.}%
-  \label{apple-experiment-surface-temperatures}
+  \label{fig:apple-experiment-surface-temperatures}
 \end{figure}
 
 \begin{figure}[ht]
+  \centering
   \input{plots/fig-temperature-ambient.tex}
   \caption[Dutch Oven temperature versus steaming technique]{This figure shows
       how the ambient temperatures inside of the Dutch oven change depending
       on the steaming technique that is used.}%
-  \label{apple-experiment-ambient-temperatures}
+  \label{fig:apple-experiment-ambient-temperatures}
 \end{figure}
 
 Generally though, achieving too much steam is relatively challenging. I~could only

book/troubleshooting/misc.tex

@@ -8,60 +8,37 @@ situation.  You can then apply the appropriate measures and squash each
 \section{Starter}
 \subsection{My starter does not double in size}
 
-Some bakers call for the sourdough starter to
-double in size before using it.
-The idea is to use the sourdough starter at
-peak performance to ensure a
+Some bakers call for the sourdough starter to double in size before using it.
+The idea is to use the sourdough starter at peak performance to ensure a
 balanced fermentation in the main dough.
 
-The doubling in size metric should be
-taken with a grain of salt when judging
-your starter. Depending on the flour
-you use to feed the starter, different levels
-of its rising can be expected.
-For instance, if you use rye flour then only
-very little gas from the
-fermentation can be retained inside the
-starter. In consequence, your
-sourdough starter will not rise as much. It
-could still be in healthy shape. If you use wheat flour with less gluten,
-the starter will not rise as
-much either. The reason is that you have a weaker
-gluten network resulting in
-more gas dispersing out of your dough.
+The doubling in size metric should be taken with a grain of salt when judging
+your starter. Depending on the flour you use to feed the starter, different
+levels of its rising can be expected.  For instance, if you use rye flour then
+only very little gas from the fermentation can be retained inside the starter.
+In consequence, your sourdough starter will not rise as much. It could still
+be in healthy shape. If you use wheat flour with less gluten, the starter will
+not rise as much either. The reason is that you have a weaker gluten network
+resulting in more gas dispersing out of your dough.
 
-That being said, it is recommended that you develop
-your volume increase
-metric. Your starter will increase in size and then
-ultimately lose structure
-and collapse. Observe the point before it collapses.
-This is the point when
-you should use your starter. This could be a
- \qty{50}{\percent} volume increase, 100
-percent or \qty{200}{\percent}. It is always better to use
-the starter a little bit
-too early rather than too late. If you use the
-starter later, reduce the
-quantity that you use. If the recipe calls for a 20
-percent starter quantity,
-use only 10
-percent starter in that case. Your starter will
-regrow in your main dough.
+That being said, it is recommended that you develop your volume increase
+metric. Your starter will increase in size and then ultimately lose structure
+and collapse. Observe the point before it collapses.  This is the point when
+you should use your starter. This could be a \qty{50}{\percent} volume
+increase, \qty{100}{\percent} or \qty{200}{\percent}. It is always better to
+use the starter a little bit too early rather than too late. If you use the
+starter later, reduce the quantity that you use. If the recipe calls for a
+\qty{20}{\percent} starter quantity, use only \qty{10}{\percent} starter in
+that case. Your starter will regrow in your main dough.
 
-On top of relying on the size increase, start
-taking note of your starter's
-smell. Over time you will be able to judge its
-fermentation state based on the
-smell. The stronger the smell becomes, the further
-your dough has fermented.
-This is a sign that you should use less starter
-when making the actual dough.
+On top of relying on the size increase, start taking note of your starter's
+smell. Over time you will be able to judge its fermentation state based on the
+smell. The stronger the smell becomes, the further your dough has fermented.
+This is a sign that you should use less starter when making the actual dough.
 
 Please refer to
-Section~\ref{section:readying-starter}~``\nameref{section:readying-starter}''
-for more information on the topic.
-
-
+Section~\ref{sec:readying-starter}~``\nameref{sec:readying-starter}'' for more
+information on the topic.
 
 \subsection{What's the best starter feeding ratio?}
 
@@ -84,12 +61,12 @@ ferment the dough into which it is later inoculated.
 The only exception to the 1:5:5 and 1:10:10 rule is the initial
 starter set-up stage. For the first days during the starter-making
 process there aren't enough microbes yet. So using a 1:1:1 ratio
-can speed up the process. 
+can speed up the process.
 \subsection{What's the benefit of using a stiff sourdough starter?}
 
-A regular sourdough starter has equal parts of
-flour and water (\qty{100}{\percent} hydration). A stiffer
-sourdough starter features a hydration level of 50 to \qty{60}{\percent}.
+A regular sourdough starter has equal parts of flour and water
+(\qty{100}{\percent} hydration). A stiffer sourdough starter features a
+hydration level of \qtyrange{50}{60}{\percent}.
 
 The stiff sourdough starter boosts the yeast part
 of your starter more. This way your gluten degrades
@@ -97,7 +74,7 @@ slower and you can ferment for a longer period. This
 is especially handy when baking with lower gluten flours.
 
 You can read more about the topic of stiff sourdough
-starters in Section~\ref{section:stiff-starter}.
+starters in Section~\ref{sec:stiff-starter}.
 
 \subsection{What's the benefit of using a liquid sourdough starter?}
 
@@ -106,7 +83,7 @@ fermentation in your starter. This way your starter
 tends to produce more lactic acid rather than acetic
 acid. Lactic acid is perceived as milder and more
 yogurty. Acetic acid can sometimes taste quite
-pungent. Acetic acid can be perfect when making 
+pungent. Acetic acid can be perfect when making
 dark rye bread but not so much when making a fluffy
 ciabatta-style loaf.
 
@@ -124,7 +101,7 @@ will need to use strong high-gluten flour when using
 this type of starter.
 
 You can read more about the liquid starter in
-Section~\ref{section:liquid-starter}
+Section~\ref{sec:liquid-starter}
 
 \subsection{My new starter doesn't rise at all}
 
@@ -195,15 +172,14 @@ the top.
   \label{fig:hooch}
 \end{figure}
 
-Simply stir your sourdough starter to homogenize the hooch back
-into your starter. The hooch will disappear. Then use a little bit of
-your sourdough starter to set up the starter for your next bread.
-Once hooch appears, your starter has likely fermented for a long
-period of time. It might be very sour. This state of starter
-is excellent to make discard crackers or a discard bread. Don't throw
-anything away. Your hooch is a sign that you have a long fermented
-dough in front of you. Compare it to a 2 year ripened Parmigiano cheese.
-The dough in front of you is full of delicious flavor.
+Simply stir your sourdough starter to homogenize the hooch back into your
+starter. The hooch will disappear. Then use a little bit of your sourdough
+starter to set up the starter for your next bread.  Once hooch appears, your
+starter has likely fermented for a long period of time. It might be very sour.
+This state of starter is excellent to make discard crackers or a discard
+bread. Don't throw anything away. Your hooch is a sign that you have a long
+fermented dough in front of you. Compare it to a two year ripened Parmigiano
+cheese.  The dough in front of you is full of delicious flavor.
 
 \subsection{Fixing a moldy sourdough starter}
 
@@ -250,6 +226,7 @@ fewer and fewer. Furthermore, it seems that lactic acid bacteria produce
 metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{fungi-lactic-acid-interactions}
   \caption[The interaction of lactic acid bacteria and mold fungi]{The
       interaction of lactic acid bacteria and mold fungi.
@@ -308,7 +285,7 @@ to most pathogens that you do not want in your starter.
 
 Another approach that can help is to convert your
 sourdough starter into a stiff starter as
-described in Section~\ref{section:stiff-starter}.
+described in Section~\ref{sec:stiff-starter}.
 
 \subsection{Why does my starter smell like vinegar or acetone?}
 
@@ -320,7 +297,7 @@ When tasting acetic acid, the flavor of your bread is often perceived
 as quite strong.
 
 \begin{figure}[!htb]
-\centering
+  \centering
   \input{figures/fig-ethanol-oxidation.tex}
   \caption[Acetic acid creation]{Oxygen is required to create acetic
       acid~\cite{acetic+acid+production}.}%
@@ -361,9 +338,9 @@ In \qty{95}{\percent} of all cases, an autolysis
 makes no sense. Instead I~recommend
 that you conduct a fermentolysis. You
 can read more about the autolysis process in
-Section~\ref{section:autolysis} and
+Section~\ref{sec:autolysis} and
 more about the topic of fermentolysis
-in Section~\ref{section:fermentolysis}.
+in Section~\ref{sec:fermentolysis}.
 
 The fermentolysis combines all the benefits
 of the autolysis while eliminating disadvantages
@@ -394,18 +371,19 @@ measure your dough's size increase.
 
 Another option could be to use a more expensive pH meter to measure your
 dough's acidity buildup. You can read more about different ways of managing
-bulk fermentation in Section~\ref{section:bulk-fermentation}.
+bulk fermentation in Section~\ref{sec:bulk-fermentation}.
 
 \subsection{What's a good level of water (hydration) to make a dough?}
 
 Especially when starting to make bread, use lower amounts of water. This will
-greatly simplify the whole process. I~recommend using a level of around 60
-percent hydration. So for every \qty{100}{\gram} of flour use around \qty{60}{\gram} of water.
-This ballpark figure will work for most flours. With this hydration, you can
-make bread, buns, pizzas, and even baguettes out of the same dough.
+greatly simplify the whole process. I~recommend using a level of around
+\qty{60}{\percent} hydration. So for every \qty{100}{\gram} of flour use
+around \qty{60}{\gram} of water.  This ballpark figure will work for most
+flours.  With this hydration, you can make bread, buns, pizzas, and even
+baguettes out of the same dough.
 
-With the lower hydration, dough handling becomes easier and you have more yeast
-fermentation, resulting in lower over-fermentation risk.
+With the lower hydration, dough handling becomes easier and you have more
+yeast fermentation, resulting in lower over-fermentation risk.
 
 \subsection{My dough completely tears after a long fermentation}
 
@@ -421,13 +399,14 @@ the more gluten is broken down. As the gluten holds the
 wheat dough together, your dough will ultimately tear.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=1.0\textwidth]{tearing-dough}
   \caption[Dough tearing]{My dough tearing after 24~hours of no activity.}%
   \label{fig:tearing-dough}
 \end{figure}
 
 In the picture~\ref{fig:tearing-dough} I~experimented with
-using a starter that has not been fed for 30 days at room temperature.
+using a starter that has not been fed for 30~days at room temperature.
 I~tried to make a dough directly out of the unfed starter.
 Typically after a long period
 without feedings your microbes start to sporulate and go
@@ -483,7 +462,7 @@ in a stronger gluten network toward the end
 of the fermentation~\cite{stiff+starter}. Please
 also refer to the Subsection~\ref{subsec:overfermented-dough} where
 I~explained more about overfermented doughs. You can also
-refer to Section~\ref{section:stiff-starter} with more details on
+refer to Section~\ref{sec:stiff-starter} with more details on
 making a stiff sourdough starter.
 
 Furthermore, a stronger flour containing more gluten
@@ -604,7 +583,7 @@ I~tested a regular starter, a liquid starter and a stiff
 starter. The stiff starter by far created the most \ch{CO2}
 compared to the other starters. As a consequence, the stiff
 starter balloon was inflated the most~\cite{stiff+starter}. You can read more
-about the topic of stiff starters in Section~\ref{section:stiff-starter}.
+about the topic of stiff starters in Section~\ref{sec:stiff-starter}.
 
 Another unconventional approach could be to add baking
 powder to your dough. The baking powder neutralizes the
@@ -737,7 +716,7 @@ will climb to \qty{30}{\degreeCelsius} try to start your dough
 with \qty{30}{\degreeCelsius} water. This means that you can carefully rely on
 a small fermentation sample (aliquot jar) that visualizes your fermentation
 progress. To read more about this technique refer
-to Section~\ref{section:bulk-fermentation}.
+to Section~\ref{sec:bulk-fermentation}.
 
 The sample only works reliably if your dough temperature
 is equal to your ambient temperature. Else the sample heats

book/wheat-sourdough/wheat-sourdough.tex

@@ -4,6 +4,7 @@ freestanding wheat sourdough bread.
 \end{quoting}
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
   \caption[Freestanding and loaf pan bread]{A freestanding sourdough bread
       next to bread made in a loaf pan.  Freestanding sourdough is considered
@@ -87,7 +88,7 @@ All the steps rely on each other. You will need to get each of
 the steps right to make the perfect bread.
 
 \section{Readying your starter}%
-\label{section:readying-starter}
+\label{sec:readying-starter}
 
 The most crucial part of the bread-making process is your starter.
 The starter is what starts the fermentation in your main dough.
@@ -140,7 +141,7 @@ make dough. You might use a maximum of \qty{20}{\percent} starter to
 make dough. That's why I~advocate using a 1:5:5 ratio or a
 1:10:10 ratio depending on how ripe your starter is. As I~almost
 always use a stiffer sourdough starter due to its enhanced
-yeast fermentation advantages (see Section~\ref{section:stiff-starter})
+yeast fermentation advantages (see Section~\ref{sec:stiff-starter})
 my ratio is never 1:5:5. My ratio would be 1:5:2.5 (1 part old starter,
 5 parts flour, 2.5 parts water). If it is very warm where you live
 you could opt for the aforementioned 1:10:5 or 1:20:10. This
@@ -231,7 +232,7 @@ recipe would look like this:
 
 This is the beauty of baker's math. Simply recalculate the percentages, and you
 are good to go. If you are unsure about how this works, please check out the
-full Section~\ref{section:bakers-math} which looks at the topic in detail.
+full Section~\ref{sec:bakers-math} which looks at the topic in detail.
 
 \section{Hydration}
 
@@ -375,6 +376,7 @@ to feed your starter.
 
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{window-pane-effect}
   \caption[The window pane test]{The window pane test allows you to see if you
       developed your gluten well enough.}
@@ -452,7 +454,7 @@ allows me to skip the so-called autolysis step completely (more in the next sect
 This greatly simplifies the whole process.
 
 \section{Autolysis}%
-\label{section:autolysis}
+\label{sec:autolysis}
 
 Autolysis describes the process of just mixing flour and water and letting
 this sit for a period of around 30~minutes up to several hours. After this
@@ -504,7 +506,7 @@ For that reason, I~am strongly advocating utilizing the fermentolysis approach
 which greatly simplifies the mixing and kneading process.
 
 \section{Fermentolysis}%
-\label{section:fermentolysis}
+\label{sec:fermentolysis}
 
 The fermentolysis creates the same advantageous dough properties the
 autolysis creates without the headache of mixing your dough twice. You do this
@@ -624,6 +626,7 @@ The elasticity is higher than the desire of the
 dough to stick to the container.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-strength-sourdough}
   \caption[Dough strength over time with kneading]{A schematic visualization
       of gluten development in sourdoughs with different kneading techniques.
@@ -640,6 +643,7 @@ much. This is a common problem beginners face. Sticky dough is frequently
 the sign of a not well enough developed gluten network.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-surface-touchpoints}
   \caption[Touching the dough surface]{A schematic visualization of how a rough
       dough surface creates more touch points compared to a smooth dough
@@ -679,6 +683,7 @@ becomes an impossible task. This is a frequent mistake I~see many
 new bakers commit.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-ball-steps}
   \caption[Creating a smooth surface]{The transformation of a sticky dough
       blob to a dough with a smooth surface. The goal is to reduce surface
@@ -716,7 +721,7 @@ Later, you don't have any room for error. Your technique has to be on point.
 An over-pre-shaped dough can potentially not recover.
 
 \section{Bulk fermentation}%
-\label{section:bulk-fermentation}
+\label{sec:bulk-fermentation}
 
 After mixing the starter into your dough, the next stage of
 the process known as bulk fermentation begins. The term
@@ -771,7 +776,7 @@ Figure~\ref{fig:wheat-yeast-sourdough-degradation}) is much larger. The doughs
 are perfect to be made in a machine.
 
 \begin{flowchart}[!htb]
-\centering
+  \centering
   \input{figures/fig-bulk-fermentation.tex}
   \caption[Process to check the bulk fermentation]{During the bulk
       fermentation, multiple doughs are fermented together in bulk.  A
@@ -821,6 +826,7 @@ dough exactly on point.
 
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{aliquot-before-after}
   \caption[Aliquot Jar]{An aliquot jar to monitor the dough's fermentation
       progress.  It took 10~hours for the dough to reach a \qty{50}{\percent}
@@ -944,6 +950,7 @@ mentioned aliquot sample, look out for a size increase that works
 for your sourdough composition.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{bulk-finished-dough}
   \caption[Dough at the end of bulk fermentation]{A dough in a good state to
       finish bulk fermentation. Notice the tiny bubbles on the dough's surface.
@@ -991,6 +998,7 @@ bread would feature an excellent, very tangy taste.
 \section{Stretch and folds}
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-being-glued}
   \caption[Gluing dough]{A dough where two sticky sides are being glued
       together using a stretch and fold. This process creates excellent dough
@@ -1035,11 +1043,12 @@ large cavities in your final dough's crumb, then you might be able to fix that
 by applying more stretch and folds\footnote{In many cases these cavities can
 also happen when a dough does not ferment enough. The crumb is commonly called
 Fool's Crumb. Refer to the later Debugging Crumb Structures chapter of this
-book to learn more about it.}. Please refer to Section~\ref{section:debugging-crumb-structure}
-``\nameref{section:debugging-crumb-structure}'' for more information on reading
+book to learn more about it.}. Please refer to Section~\ref{sec:debugging-crumb-structure}
+``\nameref{sec:debugging-crumb-structure}'' for more information on reading
 your crumb.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{stretch-and-fold-steps}
   \caption[Stretch and fold steps]{An overview of the steps involved to perform
       stretch and folds for wheat-based doughs.}%
@@ -1091,6 +1100,7 @@ most of the gluten has broken down and you are already
 in the decay stage shown in Figure~\ref{fig:dough-strength-sourdough}.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
   \caption[A flattened out dough]{A dough during bulk fermentation that has
       flattened out. To improve its dough strength, a stretch and fold should
@@ -1135,6 +1145,7 @@ Quick movements with a knife or dough scraper help to prevent the
 dough from sticking too much to your tools.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{divide-preshape}
   \caption{The steps of dividing and preshaping your dough.}
 \end{figure}
@@ -1173,6 +1184,7 @@ any room for error. The dough wouldn't come together again. The only way to
 save such dough is to use a loaf pan.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{preshape-direction}
   \caption[Dragging direction]{Drag the dough in the direction of the rough
       surface area. This way you minimize the movements required to complete
@@ -1197,6 +1209,7 @@ numbers could be if you on purpose want to even out the crumb
 structure of your final loaves further.
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{preshaped-dough}
   \caption{Baguette doughs resting after preshaping.}%
   \label{fig:dough-after-preshaping}
@@ -1287,6 +1300,7 @@ the surface.
 \subsection[Flipping the dough]{Flip the dough over}
 
 \begin{figure}[!htb]
+  \centering
   \includegraphics[width=\textwidth]{step-2-flipped-over}
   \caption[Step 2 of shaping process]{A flipped-over dough. Note how the
       sticky side is facing you while the floured side is facing the
@@ -1307,6 +1321,7 @@ sticky side is facing you.
 \subsection[Create rectangular shape]{Make the dough rectangular}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{step-3-rectangular}
   \caption[Step 3 of shaping process]{A flipped-over dough. Note how the
       sticky side is facing you while the floured side is facing the
@@ -1329,6 +1344,7 @@ your dough with the shown dough.
 \subsection[Folding]{Fold the dough together}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{step-4-folding}
   \caption[Step 4 of shaping process]{The process of folding a batard. Note
       how the rectangle is first glued together and then rolled inwards to
@@ -1371,7 +1387,7 @@ and the dough won't be able to hold its shape. In this case,
 the best option is to use a loaf pan to bake your bread. The
 final bread will taste amazing but not offer the same texture
 a freestanding bread would offer. Please refer to
-Section~\ref{section:debugging-crumb-structure} for more
+Section~\ref{sec:debugging-crumb-structure} for more
 details on how to properly read your dough's crumb structure.
 
 \subsection[Sealing]{Sealing the edges}
@@ -1388,6 +1404,7 @@ from the other side as well.
 \subsection[Proofing preparation]{Prepare for proofing}
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{step-6-prepare-proofing}
   \caption[Step 5 of shaping process]{The shaped dough is ready for proofing
       in the banneton. Note how the seam side is now facing you. The floured
@@ -1494,6 +1511,7 @@ works great if you make an overnight dough and then proof it the next
 morning.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{step-13-finger-poke-test}
   \caption[The finger poke test]{The finger poke test is a very reliable
       method to check if your dough has been properly proofed. If the induced
@@ -1587,6 +1605,7 @@ greatly boosts the contrast of the scoring incisions and thus
 makes the final pattern look more visually appealing.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{the-ear}
   \caption[Bread's ear]{The ear is a characteristic that can be achieved on
       wheat sourdough when fermenting and scoring your dough with the perfect
@@ -1602,6 +1621,7 @@ The dough's top side which was previously at the bottom of the
 banneton should now be facing you.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{artistic-scoring}
   \caption[Artistic scoring]{A loaf by Nancy~Anne featuring an artistic
       scoring pattern.  The high contrast was achieved by rubbing the dough's
@@ -1621,6 +1641,7 @@ and thus offers additional flavor. In my opinion, the ear turns
 a good loaf into a great loaf.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{bread-scoring-angle}
   \caption[Scoring angle]{The \ang{45}~angle at which you score the
       dough is relative to the surface of the dough.  When scoring more towards
@@ -1649,6 +1670,7 @@ ear. For this reason, drying out the surface is especially important. Scoring
 will become a lot easier.
 
 \begin{figure}[htb!]
+  \centering
   \includegraphics[width=\textwidth]{dry-dough-surface}
   \caption[Drying the dough surface]{By applying flour to your dough's surface
       after shaping, the outer part of the dough dries out a little bit. This