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Merge branch 'main' into 225-ebook-situation

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42
Dockerfile
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@@ -1,4 +1,4 @@
FROM registry.gitlab.com/islandoftex/images/texlive
FROM debian:trixie
LABEL "maintainer"="Hendrik Kleinwächter <hendrik.kleinwaechter@gmail.com>"
LABEL "repository"="https://github.com/hendricius/the-sourdough-framework"
@@ -6,7 +6,7 @@ LABEL "homepage"="https://github.com/hendricius/the-sourdough-framework"
LABEL org.opencontainers.image.source="https://github.com/hendricius/the-sourdough-framework"
# Print release information if needed
# RUN cat /etc/*release*
RUN cat /etc/*release*
# Install base depdendencies
RUN apt-get update && \
@@ -21,7 +21,43 @@ RUN apt-get update && \
ruby3.1 \
ruby-dev \
imagemagick \
build-essential
rsync \
wget \
perl \
xzdec \
# dvisvgm dependencies
build-essential \
fonts-texgyre \
fontconfig \
libfontconfig1 \
libkpathsea-dev \
libptexenc-dev \
libsynctex-dev \
libx11-dev \
libxmu-dev \
libxaw7-dev \
libxt-dev \
libxft-dev \
libwoff-dev
# Install TeX
RUN apt-get update && \
apt-get install -y --no-install-recommends \
texlive-full \
texlive-luatex
# Compile latest dvisvgm
RUN wget https://github.com/mgieseki/dvisvgm/releases/download/3.1.2/dvisvgm-3.1.2.tar.gz && \
mv dvisvgm-3.1.2.tar.gz dvisvgm.tar.gz && \
tar -xzf dvisvgm.tar.gz && \
cd dvisvgm-* && \
./configure && \
make && \
make install
# Make sure everything is UTF-8
RUN echo "export LC_ALL=en_US.UTF-8" >> /root/.bashrc && \
echo "export LANG=en_US.UTF-8" >> /root/.bashrc
WORKDIR /root

163
book/baking/baking.tex
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@@ -1,34 +1,28 @@
\chapter{Baking}%
\label{chapter:baking}
\begin{quoting}
Baking refers to the part of the process where you are loading
your dough into the oven. This is typically done after your
dough has gone through the bulk fermentation and proofing stage.
Baking refers to the part of the process where you are loading your dough into
the oven\footnote{While some breads like flatbreads could also be baked on the
stove. This chapter focuses on the home oven.}. Baking is typically done after
your dough has gone through the bulk fermentation and proofing stage. This
chapter will review what happens to your dough during baking, as well as
several techniques used to improve the final result.
\end{quoting}
\begin{flowchart}[!htb]
\begin{center}
\input{figures/fig-baking-process.tex}
\caption[Different steaming methods]{A schematic visualization of the baking
process using different sources of steam in a home oven.}%
\label{fig:baking-process}
\end{center}
\end{flowchart}
Some other breads like flatbreads
could also be baked on the stove. This chapter focuses on the
home oven.
As the dough heats up, the water and acids
in your dough start to evaporate. When baking
a gluten based dough, the bubbles in your dough start to expand.
Your dough starts to vertically rise. This is called oven spring.
Your bread starts to build a crust of gel-like consistency. The crust is still
extensible and can be stretched.
\section{The process of baking}
Once temperature starts to rise, the dough will go through several stages as
summarized in Table~\ref{tab:baking-stages}. As the dough heats up, the water
and acids in your dough start to evaporate. When baking a gluten based dough,
the bubbles in your dough start to expand. The dough starts to vertically
rise, this is called oven spring. Your bread starts to build a crust of
gel-like consistency, the crust is still extensible and can be stretched.
\begin{table}[htp!]
\begin{center}
\input{tables/table-baking-process-stages.tex}
\caption[Stages of dough during baking]{The different stages that
your dough undergoes during the baking process.}
your dough undergoes during the baking process.}%
\label{tab:baking-stages}
\end{center}
\end{table}
@@ -41,28 +35,32 @@ More research should be done here to validate or invalidate this
claim.
At \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns into a gel. It
holds together nicely and is still extensible. This gel is essential
for oven spring as it retains the gas of your dough very well.
holds together nicely but is still extensible. This gel is essential
for oven spring as it retains the gas inside your dough.
At around \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
dough. If this weren't the case, your dough would taste soggy and
doughy. The higher hydration your dough has, the more water your bread
still contains after the bake. The crumb is going to taste a bit
more moist. The consistency will be different.
still contains after the bake, changing its consistency. As a result the
crumb is going to taste a bit more moist.
Another often undervalued step is the evaporation of acids. At
\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starts to evaporate.
Shortly after at \qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
This is crucial to understand and opens a door to many interesting
Another often undervalued step is the evaporation of acids.
At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
starts to evaporate.
Shortly after at~\qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
This is crucial to understand and it opens the door to many interesting
ways to influence your final bread's taste. As more and more water
begins to evaporate the acids in your dough become more concentrated.
There is less water but in relation you have more acids. A shorter
bake will therefore lead to a more tangy dough. The longer you bake the bread,
There is less water but in relation you have more acids, therefore a shorter
bake will lead to a more tangy dough. The longer you bake the bread,
the more of the water evaporates, but also ultimately the acids will follow.
They will be more concentrated. In absolute units, though, they
will become less and less. The longer you bake, the less sour
your bread is going to be. By baking you can
influence which sourness level you would like to achieve.
The longer you bake, the less sour your bread is going to be. By controlling
baking time you can influence which sourness level you would like to achieve.
It would be a very interesting experiment to bake a bread at different exact
temperatures. How would a bread taste with only evaporated water but
full acidity? What if you were to just completely get rid of the acetic
acid? How would the taste change?
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
@@ -74,18 +72,14 @@ influence which sourness level you would like to achieve.
the surface temperature increases.}
\end{figure}
It would be a very interesting experiment to bake a bread at different exact
temperatures. How would a bread taste with only evaporated water but
full acidity? What if you were to just completely get rid of the acetic
acid? How would the taste change?
As the temperature increases further the crust thickens. The Maillard reaction
kicks in, deforming proteins and starches. The outside of your dough starts to
become browner and crisper, this process begins at
around~\qty{140}{\degreeCelsius} (\qty{284}{\degF})
As the temperature increases
the crust thickens. The Maillard reaction kicks in, further deforming
proteins and starches. The outside of your dough starts to become
browner and crisper. This process begins at around \qty{140}{\degreeCelsius} (\qty{284}{\degF})
Once the temperature increases even more to around \qty{170}{\degreeCelsius} (\qty{338}{\degF}),
the caramelization process begins. The remaining sugars the microbes
Once the temperature increases even more to around~\qty{170}{\degreeCelsius}
(\qty{338}{\degF}),
the caramelization process begins, the remaining sugars and the microbes which
did not convert yet start to brown and darken. You can keep baking
for as long as you like to achieve the crust color that you
like\footnote{This really depends a lot on your personal preference.
@@ -95,66 +89,53 @@ heat your bread in the oven one more time to continue building a
darker crust.}.
The best method to know that your dough is done is to take
the temperature of your dough. You can use a barbecue thermometer
to measure it. Once the core temperature is at around \qty{92}{\degreeCelsius} (\qty{197}{\degF}),
the temperature of your dough, you can use a barbecue thermometer
to measure it. Once the core temperature is at around~\qty{92}{\degreeCelsius}
(\qty{197}{\degF}),
you can stop the baking process. This is typically not done though
as the crust hasn't been built yet\footnote{The thermometer is
especially important when using a large loaf pan. It is sometimes
very hard to judge from the outside if the dough is done. I~failed
many times and ended up having a semi baked dough.}.
Once your dough has finished baking, it is ready to eat. Your
Once your dough has finished baking, it is ready to eat: your
dough has turned into a bread. At this
point, your bread is sterile as the temperature was too hot for
for the microorganisms to survive\footnote{I~wonder though
if a starter culture could be grown again from a slice of bread.
Under heat stress the microorganisms begin sporulating. Maybe
some of the spores survive the baking process and could be reactivated
later? If this worked, you could use any store bought sourdough
later? If this works, you could use any store bought sourdough
bread as a source for a new starter.}.
\section{The role of steam}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{oven-example}
\caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
rise more during the initial stage of the baking process.}
\end{figure}
Steam is essential when baking as it helps to counter premature
crust building. During the first stage of the bake, the dough
increases in size. The water in your dough evaporates and pushes
increases in size as the water in your dough evaporates and pushes
the whole dough upwards.
\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{figure}
Normally, under high heat a crust would form. Just like
if you were to bake vegetables in your home oven, at some point
they become darker and crisper. This is the same thing that
happens with your dough. You want to delay this process
happens with your dough, and you want to delay this process
as long as possible until your dough no longer expands.
Expansion stops when most of the microbes have died and
the evaporating water no longer stays inside the alveoli.
The stronger the gluten network, the more gas can be retained
during the baking process. This gluten network at some point
loses its ability to contain gas as the temperature heats
up. The dough stops increasing in size. The steam plays
an important role as it condenses and evaporates on top
of your dough. The surface temperature is rapidly increasing
to around \qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the gel starts
to build. This gel is still extensible and allows expansion.
to around~\qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the
gel starts to build, and is still extensible and allows expansion.
Without the steam, the dough would never enter the gel stage,
but instead directly go to the Maillard reaction zone. You
want your dough to stay in this gel stage as long as possible
to achieve maximum expansion\footnote{You can remove your
dough from the oven after 5~minutes to see the gel. You will notice
that it holds the dough's structure. It has a very interesting consistency.}.
that it holds the dough's structure and it has a very interesting consistency.}.
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
@@ -165,10 +146,9 @@ that it holds the dough's structure. It has a very interesting consistency.}.
When not steaming enough, you will notice that the scoring
incisions do not properly open up during the bake. They stay
closed as the dough is unable to push through the crust.
Another common sign is that you have larger pockets
of air towards the crust of your dough. As the dough increases
vertically, expansion is halted by the crust. The pockets
Another common sign, as you can see in Figure~\ref{fig:too-little-steam} is
that you have larger pockets of air towards the crust of your dough. As the
dough increases vertically, expansion is halted by the crust. The pockets
of air converge into larger pockets as the pressure increases.
This can also happen when you are baking at too high a temperature.
@@ -185,10 +165,35 @@ way.
\caption[Bread baked too hot]{A submission by Karomizu showing a bread that
has been baked at too high a temperature or with too little steam. Note
the large pockets of air towards the crust. They are a typical
indicator.}
indicator.}%
\label{fig:too-little-steam}
\end{figure}
\section{Dutch ovens}
\section{Building up steam}
\begin{flowchart}[!htb]
\begin{center}
\input{figures/fig-baking-process.tex}
\caption[Different steaming methods]{A schematic visualization of the baking
process using different sources of steam in a home oven.}%
\label{fig:baking-process}
\end{center}
\end{flowchart}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{oven-example}
\caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
rise more during the initial stage of the baking process.}
\end{figure}
\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{figure}
\subsection{Dutch ovens}
\begin{figure}[!htb]
\includegraphics[width=\textwidth]{dutch-oven-example}
@@ -264,7 +269,7 @@ the simple flatbread recipe which is baked in a pan. Please
refer to Section~\ref{section:flat-bread-recipe} for more details.
\section{Inverted tray method}
\subsection{Inverted tray method}
The inverted tray method simulates a Dutch oven.
By placing another tray on top of your dough, the steam

29
book/figures/fig-baking-process.tex
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@@ -1,23 +1,22 @@
\begin{tikzpicture}[node distance = 3cm, auto]
\begin{tikzpicture}[node distance = 4cm, auto]
\node [start] (heat_oven) {Heat oven to \qty{230}{\degreeCelsius} (\qty{446}{\degF}) for 30~minutes};
\node [block, right of=heat_oven, node distance=3cm] (score_dough) {Score your dough};
\node [block, right of=heat_oven] (score_dough) {Score your dough};
\node [decision, right of=score_dough, node distance=4cm] (decide_steam) {Choose your steaming method};
\node [block, below of=heat_oven, node distance=4cm] (inverted_tray_method) {Inverted tray method};
\node [block, right of=inverted_tray_method, node distance=3cm] (dutch_oven) {Dutch oven};
\node [block, right of=dutch_oven, node distance=3cm] (steam_injection) {Steam injection oven};
\node [block, below of=inverted_tray_method, node distance=3cm] (bake_30) {Bake dough for 30~minutes with steam};
\node [block, right of=bake_30, node distance=3cm] (remove_steam) {Remove source of steam};
\node [block, right of=remove_steam, node distance=3cm] (build_crust) {Build the crust};
\node [success, right of=build_crust, node distance=3cm] (finish_baking) {Stop baking 10--30~minutes later depending on crust preference};
\node [block, below of=decide_steam, node distance=3.5cm] (dutch_oven) {Dutch oven};
\node [block, left of=dutch_oven] (inverted_tray_method) {Inverted tray method};
\node [block, right of=dutch_oven] (steam_injection) {Steam injection oven};
\node [block, below of=dutch_oven, node distance=3cm] (bake_30) {Bake dough for 30~minutes with steam};
\node [block, below of=bake_30, node distance=3cm] (remove_steam) {Remove source of steam};
\node [success, right of=remove_steam] (finish_baking) {Stop baking 10--30~minutes later depending on crust preference};
\path [line] (heat_oven) -- (score_dough);
\path [line] (score_dough) -- (decide_steam);
\path [line] (decide_steam) -- (inverted_tray_method);
\path [line] (decide_steam) -- (inverted_tray_method.north east);
\path [line] (decide_steam) -- (dutch_oven);
\path [line] (decide_steam) -- (steam_injection);
\path [line] (steam_injection) -- (bake_30);
\path [line] (inverted_tray_method) -- (bake_30);
\path [line] (decide_steam) -- (steam_injection.north west);
\path [line] (steam_injection.south west) -- (bake_30.north east);
\path [line] (inverted_tray_method.south east) -- (bake_30.north west);
\path [line] (dutch_oven) -- (bake_30);
\path [line] (bake_30) -- (remove_steam);
\path [line] (remove_steam) -- (build_crust);
\path [line] (build_crust) -- (finish_baking);
\path [line] (remove_steam) -- (finish_baking);
\draw[BC, decoration=mirror] (remove_steam.south west) ++(0, -0.3) -- node[below=1em]{Building crust}(finish_baking.south east);
\end{tikzpicture}

2
book/figures/flowcharts_tikz.tex
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@@ -1,6 +1,6 @@
\tikzstyle{every picture}+=[font=\footnotesize\sffamily]
\usetikzlibrary{calc, shapes, arrows, decorations.pathreplacing, calligraphy,
calligraphy}
positioning}
\tikzstyle{decision} = [diamond, draw=codeblack, fill=codeblack, text=white,
text width=4.5em, text badly centered, node distance=3cm, inner sep=0pt,
line width=2mm]

4
book/makefile
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@@ -1,7 +1,7 @@
# Macros for commands
LATEX := latexmk -cd -pdflua -lualatex="lualatex -interaction=nonstopmode" -synctex=1 -use-make
EBOOK := tex4ebook --lua -d epub -f epub -c tex4ebook.cfg
WEBSITE := make4ht --lua -c website.cfg -a debug -uf html5+tidy+common_domfilters+dvisvgm_hashes
WEBSITE := make4ht --lua -c website.cfg -a debug -uf html5+tidy+common_domfilters
CLEAN := latexmk -cd -lualatex -c -use-make
CHECK_1 := lacheck
CHECK_2 := chktex
@@ -302,6 +302,8 @@ show_tools_version: # Show version of tools used on the build machine
@echo ""
- tidy -version
@echo ""
- dvisvgm --version
@echo ""
- lacheck --version
@echo ""
- chktex --version

4
makefile
View File

@@ -13,14 +13,14 @@ build_docker_image:
push_docker_image: build_docker_image
docker push $(DOCKER_IMAGE):latest
# Books/website
# Books/website
# Quicker run for each commit, shall catch most problems
validate:
$(DOCKER_CMD) "cd /opt/repo/book && make -j build_serif_pdf build_ebook"
build_pdf:
$(DOCKER_CMD) "cd /opt/repo/book && make"
$(DOCKER_CMD) "cd /opt/repo/book && make"
bake:
$(DOCKER_CMD) "cd /opt/repo/book && make -j bake"

10
website/assets/script.js
View File

@@ -8,14 +8,4 @@ document.addEventListener('DOMContentLoaded', function() {
});
}
});
// Add permalinks to headers
var heads = document.querySelectorAll('.sectionHead');
heads.forEach(function (head) {
let permalink = document.createElement("a");
permalink.href = '#' + head.id;
permalink.classList.add('permalink');
permalink.append('🔗');
head.append(permalink);
});
});

31
website/modify_build.rb
View File

@@ -27,7 +27,7 @@ class ModifyBuild
html_file_name = fn.split("/")[-1]
content += "#{HOST}/#{html_file_name}\n"
end
File.open("#{build_dir}/sitemap.txt", 'w') { |file| file.write(content) }
File.open("#{build_dir}/sitemap.txt", 'w:UTF-8') { |file| file.write(content) }
end
def build_latex_html
@@ -41,7 +41,7 @@ class ModifyBuild
end
def modify_file(filename)
orig_text = File.read(filename)
orig_text = File.read(filename, encoding: "UTF-8")
text = fix_double_slashes(orig_text)
text = fix_navigation_bar(text)
text = fix_titles(text)
@@ -58,9 +58,10 @@ class ModifyBuild
text = add_text_to_coverpage(text, extract_file_from_path(filename))
text = fix_js_dependency_link(text)
text = fix_list_of_tables_figures_duplicates(text)
text = add_anchors_to_headers(text)
text = fix_menus_list_figures_tables(text) if is_list_figures_tables?(filename)
text = fix_list_of_figures_tables_display(text) if is_list_figures_tables?(filename)
File.open(filename, "w") {|file| file.puts text }
File.open(filename, "w:UTF-8") {|file| file.puts text }
end
def is_cover_page?(filename)
@@ -370,15 +371,17 @@ class ModifyBuild
def mark_menu_as_selected_if_on_page(text, filename)
doc = build_doc(text)
return doc.to_html
selected = doc.css(".menu-items .chapterToc > a").find do |el|
el["href"] == ""
end
# Special case for index page
if ["index.html", "book.html"].include?(filename)
doc.css(".menu-items .chapterToc.home-link")[0].add_class("selected")
return doc.to_html
end
#if ["index.html", "book.html"].include?(filename)
# doc.css(".menu-items .chapterToc.home-link")[0].add_class("selected")
# return doc.to_html
#end
# Special case for the flowcharts page which is added by us to the menu.
# This needs to be done for future manually added pages too
@@ -561,6 +564,20 @@ class ModifyBuild
def build_doc(text)
Nokogiri::HTML(text)
end
def add_anchors_to_headers(text)
doc = build_doc(text)
content = doc.css(".sectionHead, .subsectionHead")
content.each do |el|
anchor = el.attribute("id").value
# No anchor for whatever reason
next unless anchor
copy_link = %Q{<a href="##{anchor}" class="permalink">🔗</a>}
el.inner_html = "#{el.inner_html}#{copy_link}"
end
doc.to_html
end
end
ModifyBuild.build