Merge branch 'main' into 225-ebook-situation

book/baking/baking.tex

@@ -127,12 +127,12 @@ crust building. During the first stage of the bake, the dough
 increases in size. The water in your dough evaporates and pushes
 the whole dough upwards.
 
-\begin{flowchart}[!htb]
+\begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-steam.jpg}
   \caption[Steam building with inverted tray]{How steam builds in your oven
       using the later described inverted tray method.}%
       \label{flc:inverted-tray}
-\end{flowchart}
+\end{figure}
 
 Normally, under high heat a crust would form. Just like
 if you were to bake vegetables in your home oven, at some point
@@ -271,14 +271,14 @@ By placing another tray on top of your dough, the steam
 created from the dough and water source stays
 around your dough.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-inverted-tray-method.tex}
   \caption[Inverted tray baking process]{A schematic visualization the
   inverted tray baking method that works great for home ovens.}%
   \label{fig:inverted-tray-process}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 
 The biggest advantage of this method compared to the

book/figures/fig-non-wheat-process.tex

@@ -1,13 +1,13 @@
-\begin{tikzpicture}[node distance = 3cm, auto]
-  \node [start] (init) {Mix ingredients};
+\begin{tikzpicture}[node distance = 3.8cm, auto]
+  \node [start] (init) {Mix \\ingredients};
   \node [block, below of=init, node distance = 3cm] (bulk_ferment) {Bulk ferment};
-  \node [block, right of=init, node distance=3cm] (divide) {Divide};
-  \node [block, below of=divide, node distance=3cm] (shape) {Shape};
-  \node [block, right of=divide, node distance=3cm] (proof) {Proof};
-  \node [success, below of=proof, node distance=3cm] (bake) {Bake};
+  \node [block, right of=init] (divide) {Divide};
+  \node [block] at (divide |- bulk_ferment) (shape) {Shape};
+  \node [block, right of=divide] (proof) {Proof};
+  \node [success] at (proof |- bulk_ferment) (bake) {Bake};
   \path [line] (init) -- (bulk_ferment);
-  \path [line] (bulk_ferment) -- (divide);
+  \path [line] (bulk_ferment.north east) -- (divide.south west);
   \path [line] (divide) -- (shape);
-  \path [line] (shape) -- (proof);
+  \path [line] (shape.north east) -- (proof.south west);
   \path [line] (proof) -- (bake);
 \end{tikzpicture}

book/makefile

@@ -6,7 +6,7 @@ CLEAN := latexmk -cd -lualatex -c -use-make
 CHECK_1 := lacheck
 CHECK_2 := chktex
 
-# we want bash as shell
+# We want bash as shell
 SHELL := $(shell if [ -x "$$BASH" ]; then echo $$BASH; \
 	 else if [ -x /bin/bash ]; then echo /bin/bash; \
 	 else echo sh; fi; fi)
@@ -38,6 +38,8 @@ images += $(wildcard images/*/*.png)
 images += $(foreach directory, $(chapters), $(wildcard $(directory)/*.jpg))
 images += $(foreach directory, $(chapters), $(wildcard $(directory)/*.png))
 
+bw_images := $(addprefix bw-book-epub/OEBPS/, $(images))
+
 src_all := $(src_tex) $(src_figures) $(src_tables) tex4ebook.cfg book.mk4 $(images)
 
 website_src := $(src_all) website.cfg
@@ -79,6 +81,23 @@ book_sans_serif/book_sans_serif.pdf: $(src_all)
 epub/%.epub: %.tex $(src_all) cover/cover-page.xbb
 	$(EBOOK) -f epub $<
 
+copy_ebook_files: build_ebook
+	mkdir -p bw-book-epub/
+	rsync -au --exclude "book.epub" book-epub/ bw-book-epub/
+
+convert_ebook_images: copy_ebook_files
+	mogrify -resize '800x800>' \
+	    tstrip -interlace Plane  -gaussian-blur 0.05 -quality 85\% \
+	    -set colorspace Gray -separate -evaluate-sequence Mean $(bw_images)
+
+bw_ebook.zip: convert_ebook_images
+	zip -qXr9D bw_ebook.zip bw-book-epub
+
+epub/bw_book.epub: bw_ebook.zip
+	mv bw_ebook.zip epub/bw_book.epub
+
+bw_epub: epub/bw_book.epub
+	
 # Now with the rules
 # Expected usual rules first
 
@@ -90,14 +109,16 @@ help:
 	@echo ""
 	@echo "default: builds the book in pdf format (serif)"
 	@echo ""
-	@echo "all: pdf and ebooks serif and sans-serif accessible version, same as"
-	@echo "     build release"
+	@echo "all: pdf serif and sans-serif accessible version, as well as ebooks"
+	@echo "     in colour and black&white versions"
+	@echo ""
 	@echo "bake: same as build all"
 	@echo ""
 	@echo "check: runs static analysis checker on LaTeX source to spot"
 	@echo "       programming or typographic mistakes"
 	@echo ""
 	@echo "clean: delete all intermediate files keep targets (pdf/ebooks/website)"
+	@echo ""
 	@echo "mrproper: delete all generated files intermediate and pdf/ebooks/website"
 	@echo "  clean_figures: delete intermediate TikZ files"
 	@echo "  clean_website_build: delete intermediate website files"
@@ -105,7 +126,9 @@ help:
 	@echo ""
 	@echo "build_pdf: builds both serif and accessible pdf"
 	@echo ""
-	@echo "build_ebook: builds only the ebook"
+	@echo "build_ebook: builds only the colour ebook"
+	@echo ""
+	@echo "build_bw_ebook: builds the low res black & white ebook"
 	@echo ""
 	@echo "build_sans_serif_pdf: build accessible pdf only"
 	@echo ""
@@ -123,7 +146,7 @@ help:
 	@echo ""
 	@echo "quick: compiles serif_pdf but runs lulatex only once"
 	@echo ""
-	@echo "quick_ebook: compiles serif_ebook but runs lulatex only once"
+	@echo "quick_ebook: compiles ebook but runs lulatex only once"
 	@echo ""
 	@echo "show_tools_version: Show version of tools used on the build machine"
 	@echo ""
@@ -134,30 +157,26 @@ help:
 	@echo "set DEBUG i.e make DEBUG=1 build_ebook to add debug flags to commands"
 
 
-# Finally project specif targets
-.PHONY: build_pdf
+# Finally actual project  targets (i.e. build pdf and ebooks)
+.PHONY: build_pdf build_serif_pdf build_sans_serif_pdf build_ebook
+
 build_pdf: build_serif_pdf build_sans_serif_pdf
 
-.PHONY: build_serif_pdf
 build_serif_pdf: book_serif/book.pdf
 
-.PHONY: build_sans_serif_pdf
 build_sans_serif_pdf: book_sans_serif/book_sans_serif.pdf
 
-.PHONY: build_ebook
-build_ebook: build_serif_ebook 
+build_ebook: epub/book.epub | make_release_dir
 
-.PHONY: build_serif_ebook
-build_serif_ebook: epub/book.epub | make_release_dir
+build_bw_ebook: epub/bw_book.epub | make_release_dir
 
-.PHONY: export_figures
+.PHONY: export_figures check
 # Requires that you have docker running on your computer.
 export_figures: build_pdf $(tgt_figures)
 	cd figures/ && bash export_figures.sh
 
 # Goal is not really to have 0 warning reported but we should check we don't
 # add many and if we do, we know they are false positive
-PHONY: check
 check: $(SRC_TEX)
 	@echo "Running: " $(CHECK_1)
 	$(CHECK_1) book.tex
@@ -165,7 +184,9 @@ check: $(SRC_TEX)
 	@echo "Running: " $(CHECK_2)
 	$(CHECK_2) book.tex
 
-.PHONY: clean_figures
+
+# Clean up and delete generated files
+.PHONY: clean_figures clean_ebook_build clean_website_build clean mrproper
 clean_figures:
 	- $(CLEAN) $(patsubst %.tex, %.png.in, $(src_figures))
 	- rm $(patsubst %.tex, %.png.pdf, $(src_figures))
@@ -173,7 +194,6 @@ clean_figures:
 	- rm $(wildcard figures/*.png.*)
 	- rm cover/cover-page.xbb
 
-.PHONY: clean_ebook_build
 clean_ebook_build:
 	-rm  book*.{4ct,4tc,aux,bbl,bcf,blg,dvi,fdb_latexmk,fls,html}
 	-rm  book*.{idv,lg,loc,log,ncx,run.xml,tmp,xref}
@@ -181,13 +201,11 @@ clean_ebook_build:
 	-rm  book.css
 	-rm  content.opf
 
-.PHONY: clean_website_build
 clean_website_build: clean_ebook_build
 	-rm book-*.svg
 	-rm book.{loc,dlog}
 	-rm $(subst $(website_dir)/,, $(wildcard $(website_dir)/*.html))
 
-.PHONY: clean
 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
@@ -196,7 +214,6 @@ clean: clean_ebook_build clean_figures clean_website_build
 	-rm -rf book*-epub/OEBPS
 	-rm  book*-epub/mimetype
 
-.PHONY: mrproper
 mrproper: clean
 	$(CLEAN) -C $(src_figures)
 	$(CLEAN) -C -output-directory=book_serif book.tex
@@ -211,27 +228,26 @@ mrproper: clean
 	-rm -rf book-epub/
 	-rm -rf $(website_dir)
 
-.PHONY: bake
+# top level releases rules
+.PHONY: bake make_release_dir release_serif release_sans_serif
+
 bake: release_serif release_sans_serif
 
-.PHONY: make_release_dir
 make_release_dir:
 	mkdir -p release
 
-.PHONY: release_serif
-release_serif: build_serif_pdf build_serif_ebook | make_release_dir
+release_serif: build_serif_pdf build_ebook build_bw_ebook | make_release_dir
 	cp book_serif/book.pdf release/TheBreadCode-The-Sourdough-Framework.pdf
 	cp epub/book.epub release/TheBreadCode-The-Sourdough-Framework.epub
 
-.PHONY: release_sans_serif
 release_sans_serif: build_sans_serif_pdf | make_release_dir
 	cp book_sans_serif/book_sans_serif.pdf  release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
 
 # Website stuff
+.PHONY: html website
 $(website_dir)/book.html: $(website_src) cover/cover-page.xbb
 	$(WEBSITE) -d $(website_dir) book.tex
 
-.PHONY: html
 html: $(website_dir)/book.html
 	cp $< $(website_dir)/index.html
 
@@ -243,18 +259,17 @@ html: $(website_dir)/book.html
 	touch ../website/$@
 
 # TODO: this will run every single time, but is so fast we don't really care
-.PHONY: website
 website: html ../website/_bundle_install_done $(ruby_src)
 	cd ../website && ruby modify_build.rb
 
 # Debug Stuff from now on
 .PHONY: quick show_tools_version printvars
 
-# Those 2 targets allow fast debug cycles but not reolvig refrences etc
-quick:  # run latex only once no biber, no references etc..
+# Those 2 targets allow fast debug cycles but not resolving references etc
+quick:  # run latex only once no biber, no references etc...
 	$(LATEX) -e '$$max_repeat=1' -output-directory=book_serif book.tex
 
-quick_ebook: cover/cover-page.xbb  # run latex only once no biber, refe etc..
+quick_ebook: cover/cover-page.xbb  # run latex only once no biber, ref etc...
 	$(EBOOK) --mode draft -f epub book.tex
 
 show_tools_version:  # Show version of tools used on the build machine

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

@@ -1,13 +1,38 @@
+\chapter{Non wheat sourdough}%
+\label{chapter:non-wheat-sourdough}
 \begin{quoting}
 In this chapter you will learn how to make a basic sourdough bread
-using non-wheat flour. This includes all flour except spelt.
+using non-wheat flour, basically all flour except spelt.
 The key difference between wheat and non-wheat flour is
-the quantity of gluten. Wheat and spelt feature a high amount
-of gluten. The non-wheat flours do not. In the case of rye flour,
-sugars called pentosans prevent gluten bonds from properly
-forming~\cite{rye+pentosans}.
+the quantity of gluten, the former feature a high amount
+of gluten, while the non-wheat flours do not.
 \end{quoting}
 
+The whole process (see Flowchart~\ref{flc:non-wheat-sourdough}) is a lot
+easier: you mix the ingredients and wait for a certain period until the dough
+has reached the level of acidity that you like.  Afterward, you shape the
+dough or pour it into a loaf pan. After a short proofing period, the bread can
+be baked. Due to the lack of gluten development, the final bread will feature
+a denser crumb compared to wheat, as you can see in
+Picture~\ref{fig:rye-crumb}.
+
+\begin{flowchart}[!htb]
+\begin{center}
+  \input{figures/fig-non-wheat-process.tex}
+  \caption[Process for non-wheat sourdough bread]{A visualization of the
+      process to make non-wheat sourdough bread.  The process is much simpler
+      than making wheat sourdough bread. There is no gluten development. The
+      ingredients are simply mixed together.}%
+  \label{flc:non-wheat-sourdough}
+\end{center}
+\end{flowchart}
+
+For non-wheat flours---including rye, emmer, and einkorn---no gluten
+development has to be done, meaning there is no kneading, no
+over-fermentation, and no issues with making flat bread.  In the case of rye
+flour, sugars called pentosans prevent gluten bonds from properly
+forming~\cite{rye+pentosans}.
+
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{final-bread}
   \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
@@ -16,49 +41,28 @@ forming~\cite{rye+pentosans}.
   \label{fig:non-wheat-final-bread}
 \end{figure}
 
-For these flours including rye, emmer, and einkorn, no gluten
-development has to be done. This means there is no kneading,
-no over-fermentation, and no issues with making flat bread.
-The whole process
-is a lot easier. You mix the ingredients and
-wait for a certain period until the dough has
-reached the level of acidity that you like. Afterward, you
-shape the dough or pour it into a loaf pan. After a short proofing
-period, the bread can be baked. Due to the lack
-of gluten development, the final bread will feature a denser
-crumb compared to wheat.
-
-\begin{flowchart}[!htb]
-\begin{center}
-  \input{figures/fig-non-wheat-process.tex}
-  \caption[Process for non-wheat sourdough bread]{A visualization of the
-      process to make non-wheat sourdough bread.  The process is much simpler
-      than making wheat sourdough bread. There is no gluten development. The
-      ingredients are simply mixed together.}%
-  \label{fig:non-wheat-sourdough}
-\end{center}
-\end{flowchart}
 
 This chapter will focus on making rye bread. The flour could
 be replaced with einkorn or emmer based on your preference.
 
 The following recipe will make you 2 loaves:
-\begin{itemize}
-  \item \qty{1000}{\gram} of whole rye flour
-  \item \qty{800}{\gram} of room temperature water (\qty{80}{\percent})
-  \item \qty{200}{\gram} of sourdough starter (\qty{20}{\percent})
-  \item \qty{20}{\gram} of salt (\qty{2}{\percent})
-\end{itemize}
+
+\begin{tabular}{r@{}rl@{}}
+    \qty{1000}{\gram} &~(\qty{100}{\percent}) & Whole rye flour\\
+    \qty{800}{\gram}  &  (\qty{80}{\percent}) & Water at room temperature\\
+    \qty{200}{\gram}  &  (\qty{20}{\percent}) & Sourdough starter\\
+    \qty{20}{\gram}   &   (\qty{2}{\percent}) & Salt\\
+\end{tabular}
 
 The sourdough starter can be in an active or inactive state. If it has been
-at room temperature for a week with no feedings then it will be okay, or 
+at room temperature for a week with no feedings then it will be okay, same
 if it has come right out of the fridge then still it will be no problem.
 The dough is very forgiving.
 
-If you follow the suggested dough from the recipe you are making a relatively
-wet rye dough. It's so wet that it can only be made using a loaf pan. If
-you want to make a freestanding rye bread, consider reducing the hydration
-to around \qty{60}{\percent}.
+If you follow the suggested quantities from the recipe you are making a
+relatively wet rye dough. It's so wet that it can only be made using a loaf
+pan. If you want to make a freestanding rye bread, consider reducing the
+hydration to around~\qty{60}{\percent}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{ingredients}
@@ -68,12 +72,11 @@ to around \qty{60}{\percent}.
   \label{fig:non-wheat-ingredients}
 \end{figure}
 
-Mix together all the ingredients with your hands. You can also
-opt for a spatula to simplify things. Rye flour itself is very
-sticky and unpleasant to mix by hand. The dough will stick
-a lot to your hands. If you use a stiff starter, it can be
-easier to dissolve it in the dough's water. Once dissolved,
-add the other ingredients.
+Mix together all the ingredients with your hands, or opt for a spatula to
+simplify things. Rye flour itself is very sticky and unpleasant to mix by
+hand, the dough will stick a lot to your hands. If you use a stiff starter, it
+could be easier to first dissolve it in the dough's water, then add the other
+ingredients.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sticky-hands}
@@ -84,7 +87,7 @@ add the other ingredients.
   \label{fig:non-wheat-sticky-hands}
 \end{figure}
 
-The goal of the mixing process is to homogenize the dough. There
+The goal of the mixing process is simply to homogenize the dough, there
 is no need to develop any dough strength. Once you see that
 your sourdough starter has been properly incorporated, your
 dough is ready to begin bulk fermentation.
@@ -97,21 +100,11 @@ most of the nutrients have been eaten by your microorganisms.
 You could let your dough sit for longer, but it wouldn't alter the
 final flavor profile by much.
 
-I~recommend waiting until the dough has roughly increased by~\qty{50}{\percent}
-in size. If you are daring, you can taste the dough
-to get an idea of the acidity profile. The dough will likely
-taste very sour. However, a lot of the acid will evaporate
-during the baking process. So the final loaf will not be
-as sour as the dough you are tasting.
-
-Once you are happy with the acidity level, proceed to dividing
-and shaping your dough. Shaping might not be possible if you opt
-for the wetter dough. If you made a drier dough, use as much
-flour as needed to dry the dough a little bit and form a dough ball.
-There is no folding the dough. All you do is tuck it together
-as much as is needed to apply the shape of your banneton.
-For the wetter dough, use a spatula and pour as much dough as
-needed into your greased loaf pan.
+I~recommend waiting until the dough has roughly increased
+by~\qty{50}{\percent} in size. If you are daring, you can taste the dough to
+get an idea of the acidity profile, it will likely taste very sour. However, a
+lot of the acid will evaporate during the baking process, therefore the final
+loaf will not be as sour as the dough you are tasting.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{crumb}
@@ -124,15 +117,21 @@ needed into your greased loaf pan.
   \label{fig:rye-crumb}
 \end{figure}
 
-Carefully spread the dough with a spatula in your loaf pan. You
-can wet the spatula to make this process easier. Spread it
-until the surface looks smooth and shiny.
+Once you are happy with the acidity level, proceed to dividing
+and shaping your dough.  If you made a drier dough, use as much
+flour as needed to dry the dough a little bit and form a dough ball.
+There is no folding the dough. All you do is tuck it together
+as much as is needed to apply the shape of your banneton.
+
+Shaping might not be possible if you opt for the wetter dough. Carefully spread
+the dough with a spatula in your greased loaf pan, wetting the spatula to make
+this process easier. Spread it until the surface looks smooth and shiny.
 
 For proofing, I~recommend waiting around 60~minutes. An extended
 proofing period does not make sense unless you want to further
 increase the dough's acidity. The dough will not become fluffier
 the longer you proof. With the short proofing period, however,
-the dough will become a bit more homogenous. This way the final
+the dough will become a bit more homogeneous. This way the final
 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
@@ -140,24 +139,23 @@ good in the fridge for weeks. You can proceed and bake it at a
 convenient time for you. 
 
 Once you are happy with the proofing stage, proceed and bake your dough
-just like you'd normally do. For more details please refer to 
+just like you'd normally do, more details can be found in
 Chapter~\ref{chapter:baking}. One challenging aspect
 of using a loaf pan is to make sure that the center part of your
 dough is properly cooked. For this reason, it is best to use a thermometer
-and measure the internal temperature. The bread is
-ready once the internal temperature reaches  \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
-removing the bread from the loaf pan once it reaches the desired
-temperature. Then you can continue baking the loaf without the pan and
-steam. This way you achieve a great crust all around your
-loaf. You can bake as long as you like until you have achieved
-your crust color of choice. The darker, the more crunchy
-the crust and the more flavor it offers. If you feel your
-dough might have been overly acidic, you can extend the baking time.
-The longer you bake, the more acidity will evaporate.
+and measure the internal temperature. The bread is ready once the internal
+temperature reaches \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
+removing the bread from the loaf pan once it reaches the desired temperature,
+then continue baking the loaf without the pan and steam. This way you achieve
+a great crust all around your loaf, and can bake as long as you like until you
+have achieved your crust color of choice. The darker, the more crunchy
+the crust and the more flavor it offers. If you feel your dough might have
+been overly acidic you can extend the baking time, as the longer you bake, the
+more acidity will evaporate.
 
 This is one of my favorite breads to bake which I~eat on an
 almost daily basis. The effort required to make bread like
 this is much lower compared to a wheat-based dough. In some
 cases, I~extend the recipe and add additional sourdough discard
 to the dough. You can add as much discard as you like. The resulting
-bread has a very complex but delicious flavor profile.
+bread will have a very complex but delicious flavor profile.

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.
 

book/troubleshooting/misc.tex

@@ -189,7 +189,7 @@ the top.
 
 \begin{figure}[!htb]
 \begin{center}
-  \includegraphics[width=0.5\textwidth]{hooch}
+  \includegraphics[width=0.5\textwidth]{sourdough-starter-hooch}
   \caption[Hooch] {Hooch building on top of a sourdough
       starter~\cite{liquid+on+starter}.}%
   \label{fig:hooch}