Add an mwe showing the bug

book/book.tex

@@ -12,50 +12,10 @@
 \input{cover/cover.tex}
 \titlepage
 
-\frontmatter
-{%
-\hypersetup{hidelinks}
-\ifdefined\HCode\else\tableofcontents\fi
-}
-
-\input{intro/preface}
-\input{intro/acknowledgments}
-
 \mainmatter
 
-\input{history/sourdough-history}
-
-\input{basics/how-sourdough-works}
-
-\input{sourdough-starter/sourdough-starter}
-
-\input{sourdough-starter/sourdough-starter-types}
-
-\input{flour-types/flour-types}
-
 \input{bread-types/bread-types}
 
 \input{wheat-sourdough/wheat-sourdough}
 
-\input{non-wheat-sourdough/non-wheat-sourdough}
-
-\input{mix-ins/mix-ins.tex}
-
-\input{baking/baking}
-
-\input{storing-bread/storing-bread}
-
-\chapter{Troubleshooting}
-\input{troubleshooting/misc}
-
-\backmatter
-\input{glossary/glossary}
-{%
-\hypersetup{hidelinks}
-\listofflowcharts
-\listoftables
-\listoffigures
-}
-\printbibliography
-
 \end{document}

book/bread-types/bread-types.tex

@@ -1,321 +1,5 @@
 \chapter{Bread types}%
 \label{ch:bread-types}
-\begin{quoting}
-In this chapter you will learn about different bread types and their
-advantages and disadvantages.  You can also find very simple recipes for
-flatbread and pan loaf.  The former is probably the most accessible, least
-effort type of bread you can make, while the latter is a little more involved.
-Free standing bread has its own chapter, due to its increased complexity.
-\end{quoting}
-
-\section{Introduction}%
-\label{sec:intro}
-
-In this section we classify bread by its baking techniques. The appearance and
-taste will of course be different, but you can get excellent bread with each
-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.
-\begin{table}[!htb]
-    \centering
-        \input{tables/table-overview-bread-types.tex}
-        \caption[Different bread types]{An overview of different bread types
-            and their respective complexity.}%
-        \label{tab:bread-types-comparison}
-\end{table}
-
-\section{Flatbread}%
-\label{sec:flatbread}
-
-Flatbread is probably the simplest sourdough bread to make.
-To make a flatbread no oven is required; all you need is a stove.
-
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{flat-breads-selection}
-  \caption[Flatbread selection with different flours]{An assorted selection of
-      different flatbreads made with sourdough. From left to right:
-      Wheat~tortilla, rye, spelt and corn.}%
-\end{figure}
-
-This type of bread is super simple to make as you can skip
-a lot of the technique that is normally required to make wheat doughs.
-The flatbread can be made with all kinds of flours. You can even use
-flour without gluten, such as corn or rice flour, to make the
-dough. To make the flatbread a little more fluffy, you
-can use a little bit of wheat flour. The developing gluten
-will trap the gases. During baking, these gases will
-inflate the dough.
-
-Another trick to improve the texture of the flatbread is to
-make a very wet dough. A lot of the water will evaporate
-during the baking process and thus make the bread fluffier.
-If your water content is very high, it will produce a
-pancake-like consistency, as you can see in
-Table~\ref{tab:flat-bread-ingredients}
-
-\begin{table}[!htb]
-    \centering
-        \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{sec:bakers-math}
-            ``\nameref{sec:bakers-math}'' to learn how to understand and
-            use the percentages properly.}%
-            \label{tab:flat-bread-ingredients}
-\end{table}
-
-For a full recipe including the process of making such a flatbread,   refer to
-Subsection~\ref{subsec:flat-bread-recipe}
-
-\subsection{Flatbread framework}%
-\label{subsec:flat-bread-framework}
-
-As explained above, if you are just getting started, making a flatbread is the
-easiest way to start making great bread at home. With just a
-few steps, you can stop buying bread forever. This works with
-any flour, including gluten-free options.
-
-\begin{flowchart}[!htb]
-\centering
-  \input{figures/fig-process-flat-bread.tex}
-  \caption[The process to make a sourdough flatbread]{The process of making a flatbread is very
-      simple, requiring very little effort. This type of bread is especially
-      handy for busy bakers.}%
-  \label{fig:flat-bread-process}
-\end{flowchart}
-
-This is my go-to recipe that I~use to make bread whenever
-I~have little time or when I~am abroad. You can choose
-between two options:
-%
-\begin{enumerate}
-    \item A flatbread similar to a roti or naan bread
-    \item Sourdough pancakes.
-\end{enumerate}
-
-To get started prepare your sourdough starter. If it has not been used for a very
-long time, consider giving it another feed. To do so, simply take \qty{1}{\gram} of your
-existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water.
-If you do this in the morning, your sourdough starter will be ready in the evening. The
-warmer it is, the sooner it will be ready,  consider
-using warm water if it is very cold where you live.
-
-\begin{figure}[htb!]
-\centering
-  \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
-  \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
-      dough is drier at around \qty{60}{\percent} hydration. The drier dough
-      is a little harder to mix. As wheat contains more gluten, the dough
-      puffs up during the baking process.}
-\end{figure}
-
-This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
-the perfect quantity to make a dough for one person. In case you want to make more
-bread, simply multiply the quantities shown in
-Table~\ref{tab:flat-bread-ingredients}.
-
-Then in the evening simply mix the ingredients as shown in the table. Your dough
-is going to be ready in the morning. It's typically ready after 6--12~hours. If
-you use more sourdough starter it will be ready faster, conversely it will take
-longer if you use less. Try to aim for a fermentation time of 8--12~hours as
-by using your dough too soon, the flavor might not be as good. By using your
-dough later it might become a little more sour. The best option is to
-experiment and see what you personally like the most.
-
-After mixing the ingredients together cover the container, this prevents the
-dough from drying out and makes
-sure no fruit flies get access. A transparent container will be helpful
-when getting started. You can observe the dough more easily and see when
-it is ready.
-
-\begin{figure}[htb]
-\centering
-  \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
-  \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
-      made using teff flour.  The image has been provided by Charliefleurene
-      via Wikipedia.}
-\end{figure}
-
-If you used the flatbread option with less water, look at the size increase
-of your dough. It should have increased at least \qty{50}{\percent} in size.
-Also look out for bubbles on the sides of your container.
-
-When using the pancake recipe, look out for bubbles on the surface of your dough.
-In both cases use your nose to check the scent of your dough. Depending
-on your sourdough starter's microbiome your dough will have
-dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying
-on the smell of your dough is the best way to judge whether your
-dough is ready or not. Timings are not reliable as they
-depend on your starter and the temperature. If your dough
-is ready too soon, you can now move it directly to the fridge and bake
-it at a later, more convenient time. The low temperature will halt the fermentation
-process\footnote{There are some exceptions. In some rare cases your starter
-might also work at lower temperatures. You might have cultivated microbes that work best at
-low temperatures. Nevertheless, fermentation
-is always slower the colder it gets. A fridge really helps to preserve the state
-of your dough.}
-and your dough will last for several days. The longer you wait, the more sour the
-bread is going to be. The fridge is a great option in case you want to
-take the dough with you when visiting friends. People are going
-to love you for the freshly baked flatbreads or pancakes. If you dare,
-you can also taste a little bit of your raw uncooked dough. It is likely
-going to taste relatively sour. I~do this frequently to better evaluate the
-state of my doughs.
-
-\begin{figure}[!htb]
-\centering
-  \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
-  \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
-      The pockets come from evaporated water and \ch{CO2} created by the
-      microbes.  The image has been provided by Łukasz Nowak via Wikipedia.}
-\end{figure}
-
-If you are feeling lazy or don't have time, you could also use older sourdough starter
-to make the dough directly without any prior starter feedings. Your sourdough starter
-is going to regrow inside your dough. Remember that the
-final bread might be a bit more on the sour side as the balance of yeast to
-bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients}
-I~recommended using around \qtyrange{5}{20}{\percent}
-of sourdough starter based on the flour to make the dough. If you were to follow
-this approach, just use around \qty{1}{\percent} and make the dough directly.
-The dough is probably going to be ready 24~hours later, depending on the temperature.
-
-If you want to make sweet pancakes, add some sugar and optional eggs to your dough
-now. A good quantity of eggs is around one~egg per \qty{100}{\gram} of flour.
-Stir your dough a little bit and it will be ready to be used. You'll
-have delicious sweet savory pancakes, the perfect combination. By
-adding the sugar now, you make sure that the microbes don't have
-enough time to fully ferment it. If you had added the sugar
-earlier, no sweet flavor would be left  12~hours later.
-
-To bake your dough heat your stove to medium temperature. Add a little bit of
-oil to the pan. This helps with heat distribution and ensures even cooking.
-With a spatula or a spoon place your dough in the pan. If your dough
-was sitting in the fridge, bake it directly. There is no need to wait for your
-dough to come to room temperature. If you have a lid,
-place it on your pan. The lid helps to cook your dough from the top.
-The evaporating water will circulate and heat up the dough's surface. When
-making a flatbread, make the dough around \qty{1}{\cm} thick. When using the
-pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
-like.
-
-\begin{figure}[htb]
-\centering
-  \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
-  \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
-      Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
-      a wheat based dough. To make the dough fluffier use more water or
-      consider adding more wheat to the mix of your dough.}
-\end{figure}
-
-After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
-time from the other side. Depending on what you like, you can wait a little
-longer to allow the bread to become a bit charred. The longer you
-bake your bread, the more of the acidity is going to evaporate. If your
-dough is a bit more on the sour side, you can use this trick to balance
-out the acidity. This really depends on which flavor you are looking for.
-
-When making a flatbread I~recommend wrapping the baked flatbreads in a kitchen
-towel. This way more of the evaporating humidity stays inside of your bread,
-making sure your flatbreads stay nice and fluffy for a longer period after the
-bake. A similar strategy is used when making corn tortillas.
-
-You can safely store the baked flatbreads or pancakes in your fridge
-for weeks. When storing make sure to store them in an airtight plastic bag so that
-they do not dry out. If they dry out, spray them with some water and toast them.
-They will be almost as good as when they were freshly baked.
-
-Keep a little bit of your unbaked dough. You can use it to make the next
-batch of bread or pancakes for the next day. If you want to bake a few days later, add
-a little bit of water and flour and store this mixture in your fridge
-for as long as you like\footnote{The starter will stay good for months. If you expect to
-leave it longer, consider drying a little bit of your sourdough starter.}.
-
-\subsection{Simple flatbread recipe}%
-\label{subsec:flat-bread-recipe}
-
-By following the steps outlined in this section,
-you'll be introduced to a versatile bread that's perfect for a myriad of
-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.
-
-\input{recipes/flat-bread.tex}
-
-\section{Loaf pan bread}%
-\label{sec: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
-for the dough to rise. Making a bread using a loaf pan requires
-an oven.
-
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
-  \caption[Freestanding bread and pan bread]{A freestanding bread and a wheat
-      loaf pan bread. Both of them received a small incision before baking
-      which helps to control how they open up.}%
-  \label{fig:free-standing-loaf-pan}
-\end{figure}
-
-After mixing your dough, you can place it directly into the loaf pan.
-This makes the whole process simpler since you can skip steps such
-as shaping the dough.
-
-To make a great loaf pan bread with little work:
-
-\begin{enumerate}
-    \item Mix the ingredients of your dough (gluten free works too)
-    \item Place into the loaf pan
-    \item Wait until your dough has roughly doubled in size
-    \item Bake in a non pre-heated oven for around 30--50~minutes
-\end{enumerate}
-
-Knowing the exact baking time is sometimes a little challenging
-as it might be that the outside of your bread is cooked but
-the inside is still raw. The best way is to use a thermometer
-and measure the core temperature. At around  \qty{92}{\degreeCelsius}
-(\qty{197}{\degF}) your dough is done. I~generally bake loaf pan bread at
-around  \qty{200}{\degreeCelsius} (\qty{390}{\degF}), which is a little less
-than my freestanding bread which I~bake at  \qty{230}{\degreeCelsius}
-(\qty{445}{\degF}). That's because it takes a while for the dough
-to bake properly inside the loaf pan. The edges don't heat up
-as quickly. Then the top part of the dough is properly cooked, while
-the inside isn't yet. When baking make sure to use steam
-or simply place another equally sized loaf pan on top
-of your loaf pan. This way you simulate a Dutch oven. The dough's
-evaporating moisture will stay inside.
-
-A good trick to make excellent loaf pan bread is to make a very
-sticky dough. You can opt for a hydration of \qtyrange{90}{100}{\percent}, almost
-resembling a default sourdough starter. Just like with flatbread,
-the high humidity helps to make a more airy, fluffy crumb. The bread will
-also be a bit chewier. This type of bread made with rye is my family's favorite
-style of bread.  The hearty rye flavor paired with the sticky consistency really
-makes an excellent sandwich bread.
-
-To improve the structure you can also consider using around \qty{50}{\percent}
-wheat flour in your mix. The gluten network will develop as your
-dough ferments and allow for more gas to be trapped in the dough.
-
-A common problem you will face when making a loaf pan bread is
-the dough sticking to the pan. Use a generous amount of oil to grease
-your pan. A nonstick vegetable oil spray can do wonders.
-Don't clean your loaf pans with soap. Just use a kitchen towel
-to clean them. With each bake a better patina forms, making your
-pan more and more stick resistant.
-
-What's amazing about this type of bread is that it works
-with every flour. The overall time to work the dough is probably
-less than 5~minutes, making it very easy to integrate
-into your daily routine. Furthermore, loaf pans use the space
-in your oven very efficiently. Using pans I~can
-easily bake 5 loaves at the same time in my home oven.
-Normally I~would need multiple baking sessions for
-freestanding loaves.
-
 \section{Free standing bread}
 
 A freestanding loaf is baked entirely without supporting