Add missing target in low-res ebook copy

It was not dealing with subdirectories..

Dockerfile

@@ -18,7 +18,7 @@ RUN apt-get update && \
     zip \
     git \
     wget \
-    ruby3.1 \
+    ruby3.3 \
     ruby-dev \
     imagemagick \
     rsync \

README.md

@@ -62,6 +62,8 @@ make -j bake
 
 You can check the files in the folder `book/release/`
 
+Please note that while everything should build without any errors but you will get a fair amount of warnings, especially when building the ebook/website. 
+
 You can get some help on building various versions with:
 
 ```console
@@ -84,12 +86,15 @@ size. This shrinks the book from more than 20MB down to ~5MB:
 
 * [Download compiled B&W .epub version](https://www.the-bread-code.io/bw-book.epub)
 
-If you prefer a very short version (about 10 pages) with main flowcharts and
-crucial information needed while you are in the kitchen, we also provide a
-"too long;didn't read" version you could print.  Having read the full book is
-highly recommended to understand this leaflet:
+For those who prefer a concise reference (about 15 pages), we offer a "too long;didn't read" (TL;DR)
+version. This condensed guide contains the essential flowcharts, crucial information,
+and space for your notes - perfect for quick kitchen reference.
+It provides the key information you need without reading the complete book.
 
-* [Download a condensed version](https://www.the-bread-code.io/booklet.pdf)
+* [Read TL;DR version on your device](https://the-bread-code.io/book-tldr-digital.pdf)
+* [Download TL;DR version for printing](https://the-bread-code.io/book-tldr-print.pdf)
+
+We recommend using double-sided printing if your printer supports it.
 
 ## Online HTML version
 

book/baking/baking.tex

@@ -1,5 +1,5 @@
 \chapter{Baking}%
-\label{chapter:baking}
+\label{ch:baking}
 \begin{quoting}
 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

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
@@ -75,12 +76,13 @@ is used to create sugars out of the starch to then produce more plant matter.
 Normally,
 the microorganisms on the surface of the grain can't consume the freed maltose
 molecules, which remain hidden inside the germ. But as we grind the flour, a
-feeding frenzy takes place. Generally, the warmer the temperature, the faster
-this reaction occurs. That's why a long fermentation is key to making great
-bread. It takes time for the amylase to break down most of the starch into
-simple sugars, which are not only consumed by the yeast but are also essential
-to the \emph{Maillard reaction}, responsible for enhanced browning during the
-baking process.
+feeding frenzy takes place.  Generally, the warmer the temperature, the faster
+this reaction occurs. However, it takes time for the amylase
+to break down most of the starch into simple sugars---which are not only
+consumed by the yeast but are also
+essential to the \emph{Maillard reaction}---responsible for
+enhanced browning during the baking process.
+That's why a long fermentation is key to making great bread.
 
 If you're a hobby brewer, you'll know that it's important to keep your beer at
 certain temperatures to allow the different amylases to convert the contained
@@ -176,13 +178,13 @@ gluten content, however, my bread always turned out great.
 
 At the time, I~utilized an extended autolyse, which is just a fancy word for
 mixing flour and water in advance and then letting the mixture sit. Most
-recipes call for it as the process gives the dough an enzymatic head start, and
-in general it's a great idea. However, as an equally effective alternative,
-you could simply reduce the amount of leavening agent used --- in the case of
-sourdough, this would be your starter. This would allow the same biochemical
-reactions to occur at roughly the same rate without requiring you to mix your
-dough several times. My whole-wheat game improved dramatically after I~stopped
-autolysing my doughs.
+recipes call for it as the process gives the dough an enzymatic head start,
+and in general it's a great idea. However, as an equally effective
+alternative, you could simply reduce the amount of leavening agent used---in
+the case of sourdough, this would be your starter. This would allow the same
+biochemical reactions to occur at roughly the same rate without requiring you
+to mix your dough several times. My whole-wheat game improved dramatically
+after I~stopped autolysing my doughs.
 
 Now that I've had time to think about it, the result I~observed makes sense.
 In nature, the outer parts of the seed come into contact with water first, and
@@ -190,17 +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
@@ -213,21 +217,20 @@ tweak just by adjusting the speed of your dough's fermentation.
 
 Yeasts are single-celled microorganisms belonging to the fungi kingdom. They
 can reproduce through either budding or by building spores. The spores are
-incredibly tiny and resistant to external factors. Scientists have found undamaged
-spores that are hundreds of million years old. There are a wide 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}.}
+incredibly tiny and resistant to external factors. Scientists have found
+undamaged spores that are hundreds of million years old. There are a wide
+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{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
@@ -368,14 +372,15 @@ Others have reported that bacteria feed on the byproducts of yeast and vice
 versa. This makes sense, as nature generally does a superb job of composting
 and breaking down biological matter~\cite{lactobacillus+sanfrancisco}.
 
-I~have yet to find a proper source that clearly describes the symbiosis between
-yeast and bacteria, but my current understanding is that they both coexist and
-sometimes benefit each other, but not always. Yeast, for example, tolerate the
-acidic environment created by the surrounding bacteria and are thus protected
-from other pathogens. Meanwhile, however, other research demonstrates that both
-types of microorganisms produce compounds that prevent the other from
-metabolizing food --- an interesting observation, by the way, as it could help to
-identify additional antibiotics or fungicides~\cite{mold+lactic+acid+bacteria}.
+I~have yet to find a proper source that clearly describes the symbiosis
+between yeast and bacteria, but my current understanding is that they both
+coexist and sometimes benefit each other, but not always. Yeast, for example,
+tolerate the acidic environment created by the surrounding bacteria and are
+thus protected from other pathogens. Meanwhile, however, other research
+demonstrates that both types of microorganisms produce compounds that prevent
+the other from metabolizing food---an interesting observation, by the way, as
+it could help to identify additional antibiotics or
+fungicides~\cite{mold+lactic+acid+bacteria}.
 
 In the past, I've tried cultivating mushrooms and observed the mycelium
 attempting to defend itself against the surrounding bacteria; both types of

book/book.tex

@@ -35,8 +35,6 @@
 
 \input{bread-types/bread-types}
 
-\chapter{Wheat sourdough}%
-\label{chapter:wheat-sourdough}
 \input{wheat-sourdough/wheat-sourdough}
 
 \input{non-wheat-sourdough/non-wheat-sourdough}

book/booklet.tex

@@ -1,174 +0,0 @@
-\documentclass[paper=a4, twoside=false, fontsize=12pt]{scrbook}
-
-% General packages
-\usepackage{sourdough}
-\usepackage[
-  paperwidth=210mm,
-  paperheight=260mm,
-  top=10mm,
-  bottom=80mm,
-  inner=10mm,
-  outer=10mm,
-  marginparsep=7mm,
-  marginparwidth=48mm,
-]{geometry}
-\usepackage{subcaption}
-
-\pagenumbering{gobble}
-% Basic attributes
-\author{Hendrik Kleinwächter}
-\title{The Sourdough Framework\\\texttt{tl;dr Booklet Version}}
-\begin{document}
-\maketitle
-
-\section*{Sourdough starter}
-\begin{flowchart}[!htb]
-    \centering
-    \input{figures/fig-starter-process.tex}
-    \caption*{How to setup a sourdough starter}
-\end{flowchart}
-
-\begin{flowchart}[!htb]
-    \centering
-    \input{figures/fig-starter-readiness.tex}
-    \caption*{Preparing your starter for baking}
-\end{flowchart}
-
-\begin{flowchart}[!htb]
-    \centering
-    \input{figures/fig-starter-maintenance.tex}
-    \caption*{Maintaining your starter, change ratio as per starter hydration
-    type}
-\end{flowchart}
-
-\clearpage{}
-\section*{Baker's math}
-\begin{table}[!htb]
-  \centering
-  \input{tables/table-bakers-math-example.tex}
-  \caption*{An example table demonstrating how to properly calculate using
-  baker's math. All the ingredients are calculated as a percentage of the
-flour quantity.}
-\end{table}
-
-\section*{Basic recipes}
-\subsection*{Flat bread}
-\input{recipes/flat-bread.tex}
-\clearpage{}
-
-\subsection*{Freestanding \& sandwich wheat-based breads}
-\begin{table}[!htb]
-\centering
-    \begin{tabular}{@{}lrrrp{0.4\linewidth}@{}}
-    \toprule
-    \thead{Ingredient}&                   & \thead{Percentage}  & \thead{Calculation} & \thead{Comments} \\ \midrule
-    Flour             & \qty{400}{g}      &                     &                     & \\ 
-    Whole-wheat flour & \qty{100}{g}      &                     &                     & \\ 
-    Total flour       &                   & \qty{100}{\percent} & \qty{500}{g}        & \\
-    Water             &                   & \qty{60}{\percent}  & \qty{300}{g}        & \\
-    Sourdough starter &                   & \qty{10}{\percent}  & \qty{50}{g}         & \\
-    Salt              &                   & \qty{2}{\percent}   & \qty{10}{g}         & \\ \midrule
-    Flour             &                   & \qty{100}{\percent} &                     & \\ 
-    Water             & & & & \\
-    Sourdough starter & & & & \\
-    Salt              & & & & \\ \midrule
-    Flour             & & & & \\ 
-                      & & & & \\
-                      & & & & \\
-                      & & & & \\
-                      & & & & \\ \bottomrule
-    \end{tabular}
-\caption*{Table for your own calculation using baker's math}
-\end{table}
-
-\begin{flowchart}[!htb]
-    \centering
-    \input{figures/fig-wheat-sourdough-process.tex}
-    \caption*{The whole process of making wheat based sourdough breads}
-\end{flowchart}
-
-\begin{flowchart}[!htb]
-    \centering
-    \input{figures/fig-kneading-process.tex}
-    \caption*{The kneading process to create dough strength}
-\end{flowchart}
-
-\begin{flowchart}[!htb]
-    \centering
-    \input{figures/fig-bulk-fermentation.tex}
-    \caption*{How to properly manage bulk fermentation}
-\end{flowchart}
-
-\begin{figure*}[!htb]
-  \centering
-  \includegraphics[width=\textwidth]{stretch-and-fold-steps}
-  \caption*{An overview of the steps involved to perform stretch and folds for
-  wheat-based doughs. They are optional and should only be done when the dough
-flattened out a lot.}%
-\end{figure*}
-\clearpage{}
-
-\section*{Shaping}
-
-\begin{figure*}[!htb]
-\centering
-    \begin{subfigure}{.475\linewidth}
-      \includegraphics[width=\linewidth]{preshape-direction}
-      \caption*{Preshaping: Drag the dough in the direction of the rough
-      surface area.}%
-    \end{subfigure}
-    \begin{subfigure}{.475\linewidth}
-      \includegraphics[width=\linewidth]{step-1-flour-applied}
-      \caption*{Step 1: Apply flour to the dough's surface.}%
-    \end{subfigure}\hfill % <-- "\hfill"
-    \medskip % create some *vertical* separation between the graphs
-    \begin{subfigure}{.475\linewidth}
-      \includegraphics[width=\linewidth]{step-2-flipped-over}
-      \caption*{Step 2: Flipp-over dough. Note how the sticky side is facing
-      you while the floured side is facing the countertop.}
-    \end{subfigure}\hfill % <-- "\hfill"
-    \begin{subfigure}{.475\linewidth}
-      \includegraphics[width=\linewidth]{step-3-rectangular}
-      \caption*{Step 3: Make the dough rectangular, keep the sticky side
-      facing you while the floured side is facing the countertop.}%
-    \end{subfigure}
-    \caption*{First steps of shaping process}
-\end{figure*}
-
-\begin{figure*}[htb!]
-  \centering
-  \includegraphics[width=\textwidth]{step-4-folding}
-  \caption*{Step 4: The process of folding a batard.  Note how the rectangle
-  is first glued together and then rolled inwards to create a dough roll.
-  Ultimately the edges are sealed to create a more uniform dough.}%
-\end{figure*}
-\clearpage{}
-
-\section*{Proofing}
-\begin{flowchart}[!htb]
-  \centering
-  \input{figures/fig-proofing-process.tex}
-\end{flowchart}
-\clearpage{}
-
-\section*{Baking}
-\begin{flowchart}[!htb]
-    \centering
-    \input{figures/fig-baking-process.tex}
-    \caption*{Summary of different bread baking processes}
-\end{flowchart}
-
-
-\begin{flowchart}[!htb]
-    \centering
-    \input{figures/fig-inverted-tray-method.tex}
-    \caption*{Baking with the inverted tray method}
-\end{flowchart}
-
-\begin{flowchart*}[!htb]
-    \centering
-    \input{figures/fig-dutch-oven-process.tex}
-    \caption*{Baking with a Dutch Oven}
-\end{flowchart*}
-\clearpage{}
-\end{document}

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}
@@ -348,4 +348,4 @@ But after baking you will be rewarded with a beautiful bread
 with great taste and consistency.
 
 There is a dedicated recipe and tutorial for this type of bread in the
-\nameref{chapter:wheat-sourdough} chapter.
+\nameref{ch:wheat-sourdough} chapter.

book/flour-types/flour-types.tex

@@ -19,8 +19,8 @@ type of flour.
 \begin{table}[!htb]
     \centering
         \input{tables/table-flour-types.tex}
-        \caption[Labelling of wheat flour]{A comparison of how different types
-            of wheat flour are labelled in different countries.}%
+        \caption[Labeling of wheat flour]{A comparison of how different types
+            of wheat flour are labeled in different countries.}%
         \label{tab:flour-types-comparison}
 \end{table}
 
@@ -116,7 +116,7 @@ your dough with more flavor.
     \centering
         \input{tables/table-overview-w-values.tex}
         \caption[Fermentation time versus W-value]{An overview of different
-            levels of W-values and the respective hydrations and fermentation
+            levels of W-values and the respective hydration and fermentation
             times.}%
         \label{tab:w-value}
 \end{table}

book/glossary/glossary.tex

@@ -140,20 +140,22 @@ a higher amount of gluten and can thus ferment for a longer period of time.
 then cooled and mixed with the main dough. This process helps in moisture retention
 and can enhance the flavor and texture of the final bread. Also see \emph{scald}.
 
-\item[Bulk Fermentation] The initial rising period after mixing all the ingredients.
-The dough is typically allowed to rise until it increases to a certain volume. The
-volume of increase depends on the flour that is used. When baking with wheat flour
-the gluten amount of the flour is the deciding factor. The more gluten your flour has
-(protein) the longer you can bulk ferment. A longer bulk fermentation improves the
-flavor and texture of the final bread. It becomes tangier and fluffier. You can aim
-for a \SI{25}{\percent} size increase of your dough and then slowly increase this to find your
-flour’s sweet spot. This is highly dependant from flour to flour. When using low gluten
-flour like rye you need to be careful as the longer fermentation can create a too
-sticky dough which collapses and does not hold its shape anymore.
+\item[Bulk Fermentation] The initial rising period after mixing all the
+    ingredients.  The dough is typically allowed to rise until it increases to
+    a certain volume. The volume of increase depends on the flour that is
+    used. When baking with wheat flour the gluten amount of the flour is the
+    deciding factor. The more gluten your flour has (protein) the longer you
+    can bulk ferment. A longer bulk fermentation improves the flavor and
+    texture of the final bread. It becomes tangier and fluffier. You can aim
+    for a \SI{25}{\percent} size increase of your dough and then slowly
+    increase this to find your flour's sweet spot. This is highly dependent
+    from flour to flour. When using low gluten flour like rye you need to be
+    careful as the longer fermentation can create a too sticky dough which
+    collapses and does not hold its shape anymore.
 
-\item[Cake Flour] Cake flour is a light, finely milled flour with a lower protein
-content than all-purpose flour. It's ideal for tender baked goods like cakes, cookies,
-and pastries.
+\item[Cake Flour] Cake flour is a light, finely milled flour with a lower
+    protein content than all-purpose flour. It's ideal for tender baked goods
+    like cakes, cookies, and pastries.
 
 \item[Coil fold] A special stretch and folding technique. The coil fold is
 very gentle on the dough and is thus excellent throughout the bulk fermentation.
@@ -367,11 +369,12 @@ grains or malted grains can have higher protease activity due to the sprouting o
 malting process. Understanding and controlling protease activity is crucial in
 achieving desired bread quality and handling characteristics.
 
-\item[Pullman Loaf] A type of bread loaf characterized by its perfectly rectangular
-shape and soft, fine crumb. It is baked in a special lidded pan called a Pullman pan
-or pain de mie pan. The lid ensures that the bread rises in a perfectly straight
-shape, without the domed top characteristic of other bread loaves. Pullman loaves are
-often sliced very thin and are popular for making sandwiches.
+\item[Pullman Loaf] A type of bread loaf characterized by its perfectly
+    rectangular shape and soft, fine crumb. It is baked in a special lidded
+    pan called a Pullman pan or \emph{pain de mie} pan. The lid ensures that
+    the bread rises in a perfectly straight shape, without the domed top
+    characteristic of other bread loaves. Pullman loaves are often sliced very
+    thin and are popular for making sandwiches.
 
 \item[Retarding] The process of slowing down fermentation during the proofing
 stage by placing the dough in a colder environment, typically a refrigerator. This aids

book/history/sourdough-history.tex

@@ -26,7 +26,7 @@ waters, another single-celled life form, \emph{archaea}, also thrived. These
 organisms inhabit extreme environments, from boiling vents to icy waters.
 
 \begin{figure}[!htb]
-\centering
+  \centering
   \input{figures/fig-life-planet-sourdough-timeline.tex}
   \caption[Sourdough microbiology timeline]{Timeline of significant events
     starting from the first day of Earth's existence,
@@ -57,19 +57,19 @@ Another 25~million years later, or our timeline's 2~days after the dinosaur
 extinction, humans appeared.
 
 A few hours later after the arrival of humans, a more subtle culinary
-revolution was unfolding. By \num{12000}~BC, just 5 seconds before our metaphorical
-midnight, the first sourdough breads were being baked in ancient Jordan. A blink of
-an eye later, or 4~seconds in our time compression, Pasteur's groundbreaking work
-with yeasts set the stage for modern bread-making. From the moment this book
-began to take shape to your current reading, only milliseconds have ticked
-by~\cite{Yong+2017}.
+revolution was unfolding. By \num{12000}~BC, just 5~seconds before our
+metaphorical midnight, the first sourdough breads were being baked in ancient
+Jordan. A blink of an eye later, or 4~seconds in our time compression,
+Pasteur's groundbreaking work with yeasts set the stage for modern
+bread-making. From the moment this book began to take shape to your current
+reading, only milliseconds have ticked by~\cite{Yong+2017}.
 
 Now delving deeper into the realm of sourdough, it can likely be traced to aforementioned
 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
@@ -185,45 +186,43 @@ of the sourdough leavening agent. As the process is more expensive,
 bread rolls like these were ultimately consumed by the noble people
 in Vienna~\cite{vienna+breadrolls}.
 
-As industrialisation began the first steam-powered grain mill was developed by
-Oliver Evans in \num{1785}. Evans' design incorporated several innovations,
-including automated machinery for various milling processes, making it more
-efficient than traditional water or animal-powered mills. His steam-powered
-mill marked a significant advancement in industrial technology for bread
-making~\cite{evans+mill}.
+Industrialization of the grist milling process, starting in the late
+18\textsuperscript{th}~century with Oliver Evans (\num{1785}) and his mill
+designs for continuous hands-off flour production~\cite{evans+mill}, and
+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 breadmaking happened in \num{1857}.
-The French microbiologist Louis Pasteur discovered
-the process of alcoholic fermentation. He would prove that
-yeast microorganisms are the reason for alcoholic fermentation
-and not other chemical catalysts. He continued with his research and
-was the first person to isolate and grow pure yeast strains.
-Soon later in \num{1868} in the Fleischmann brothers Charles
-and Maximilian were the first to patent pure yeast strains
-for bread making. The yeasts offered
+The biggest advancement of industrial bread making happened in \num{1857}.
+The French microbiologist Louis Pasteur discovered the process of alcoholic
+fermentation. He would prove that yeast microorganisms are the reason for
+alcoholic fermentation and not other chemical catalysts. He continued with his
+research and was the first person to isolate and grow pure yeast strains.
+Soon later in \num{1868} the Fleischmann brothers Charles and Maximilian were
+the first to patent pure yeast strains for bread making. The yeasts offered
 were isolated from batches of sourdough. By \num{1879} the machinery was built
-to multiply the yeast in large centrifuges~\cite{fleischmann+history}.
-The pure yeast would prove to be excellent and turbocharged
-at leavening bread doughs. What would previously take 10~hours
-to leaven a bread dough could now be done within 1~hour.
-The process became much more efficient. What ultimately made making large
-batches of dough possible, was the invention of the electrical kneader.  Rufus
-Eastman, an American inventor, is often credited with an important advancement
-in mixer technology. In \num{1885}, he received a patent for an electric mixer
-with a mechanical hand-crank mechanism.  This device was not as advanced or as
-widely adopted as later electric mixers, but it was an early attempt to
-mechanize mixing and kneading processes in the kitchen using electricity.
-Eastman's invention represented an important step in the development of
-electric mixers, but it wasn't as sophisticated or popular as later models
-like the KitchenAid mixer. The KitchenAid mixer, introduced in \num{1919}, is
-often recognized as one of the first widely successful electric mixers and
-played a significant role in revolutionizing kitchen appliances for home
+to multiply the yeast in large centrifuges~\cite{fleischmann+history}.  The
+pure yeast would prove to be excellent and turbocharged at leavening bread
+doughs. What would previously take 10~hours to leaven a bread dough could now
+be done within 1~hour.  The process became much more efficient. What
+ultimately made making large batches of dough possible, was the invention of
+the electrical kneader.  Rufus Eastman, an American inventor, is often
+credited with an important advancement in mixer technology. In \num{1885}, he
+received a patent for an electric mixer with a mechanical hand-crank
+mechanism.  This device was not as advanced or as widely adopted as later
+electric mixers, but it was an early attempt to mechanize mixing and kneading
+processes in the kitchen using electricity.  Eastman's invention represented
+an important step in the development of electric mixers, but it wasn't as
+sophisticated or popular as later models like the KitchenAid mixer. The
+KitchenAid mixer, introduced in \num{1919}, is often recognized as one of the
+first widely successful electric mixers and played a significant role in
+revolutionizing kitchen appliances for home
 cooks~\cite{first+mixer}~\cite{kitchenaid+history}.
 
 During World~War~II the first packaged dry yeast was developed. This would
@@ -237,8 +236,8 @@ reason, none of the supermarket flour you buy today is single origin.  It is
 always blended to achieve exactly the same product throughout the years.
 
 Modern wheat, specifically the high-yielding and disease-resistant varieties
-commonly grown today, began to be developed in the mid-20th century. This
-period is often referred to as the \emph{Green Revolution.}
+commonly grown today, began to be developed in the mid-20\textsuperscript{th}
+century. This period is often referred to as the \emph{Green Revolution.}
 
 One of the key figures in this development was American scientist Norman
 Borlaug, who is credited with breeding high-yield wheat varieties,

book/intro/preface.tex

@@ -84,19 +84,21 @@ bug. That is when the developer must dig deeper to see the \emph{what} and the
 the framework is doing. You will need to read other engineers' source code, and you will be forced
 to understand \emph{why} things are happening.
 
-Being unhappy with what I~was baking, my engineering mindset took over, and I~had
-to do my own deep dive to understand what was going on. Much to my surprise, however,
-none of the recipes I'd encountered would tell me \emph{why} I~should use amount X
-of water and amount Y of flour, or \emph{why} exactly I~should use fresh yeast over dry yeast. Why
-should I~slap my dough while kneading it on the counter? Why is a standmixer
-better than kneading by hand? Why should I~let the dough sit for this long?
-Why is steaming the dough during baking important? Do I~really need to
-get myself an expensive Dutch oven to bake bread?
-The problem compounded when I~started reading about sourdough. It all sounded like black
-magic. Why were some sourdoughs made from fruits, while others were made from flour?
-Why should one recipe use wheat while another used rye or spelt? How often should the
-sourdough be fed? The questions I~had then could have filled 20~pages. I~was confused,
-but I~became even more determined to learn how decent bread should be made at home.
+Being unhappy with what I~was baking, my engineering mindset took over, and
+I~had to do my own deep dive to understand what was going on. Much to my
+surprise, however, none of the recipes I'd encountered would tell me
+\emph{why} I~should use amount $X$ of water and amount $Y$ of flour, or
+\emph{why} exactly I~should use fresh yeast over dry yeast. Why should I~slap
+my dough while kneading it on the counter? Why is a stand mixer better than
+kneading by hand? Why should I~let the dough sit for this long?  Why is
+steaming the dough during baking important? Do I~really need to get myself an
+expensive Dutch oven to bake bread?  The problem compounded when I~started
+reading about sourdough. It all sounded like black magic. Why were some
+sourdoughs made from fruits, while others were made from flour?  Why should
+one recipe use wheat while another used rye or spelt? How often should the
+sourdough be fed? The questions I~had then could have filled 20~pages. I~was
+confused, but I~became even more determined to learn how decent bread should
+be made at home.
 
 The feedback I~received from friends helped me to improve with each
 iteration of homemade bread. Compared to coding, where you sometimes have to wait months

book/makefile

@@ -7,8 +7,8 @@ CHECK_1 := lacheck
 CHECK_2 := chktex
 CONVERT_PIC := convert
 REDUCE_PIC := -resize '800x800>' \
-	    -strip -interlace Plane  -gaussian-blur 0.05 -quality 85\% \
-	    -set colorspace Gray -separate -evaluate-sequence Mean
+		-strip -interlace Plane -gaussian-blur 0.05 -quality 85\% \
+		-set colorspace Gray -separate -evaluate-sequence Mean
 REDUCE_PIC_COLOR := -quality 80\%
 RSYNC := rsync -au --exclude 'book.epub' --exclude '*.jpg'
 GIT := git --no-pager
@@ -30,7 +30,7 @@ endif
 # and building everything take a long time.
 .DEFAULT_GOAL := serif
 
-# List all files that are dependencies {{{
+# Dependencies {{{
 chapters = baking basics bread-types cover flour-types history intro mix-ins\
 		non-wheat-sourdough sourdough-starter storing-bread troubleshooting\
 		wheat-sourdough glossary
@@ -75,20 +75,17 @@ low_res_images := $(filter-out %.png, $(low_res_images))
 # All together.
 src_all := $(src_tex) $(src_figures) $(src_tables) $(images) $(src_plots)
 
-# And format specific configurations
+# Format specific configuration files
 ebook_src := $(src_all) tex4ebook.cfg book.mk4 book-ebook.css
 
 website_src := $(src_all) website.cfg style.css
 website_dir := static_website_html
 website_assets := $(wildcard ../website/assets/*)
 ruby_src := ../website/modify_build.rb $(website_assets)
-ruby_pkg := ../website/Gemfile  ../website/Gemfile.lock
-
-# This is more than what is actually needed but keeps the makefile simple
-booklet_src := $(src_figures) $(src_tables) $(src_recipes) $(images)
-booklet_src += booklet.tex
+ruby_pkg := ../website/Gemfile ../website/Gemfile.lock
 # }}}
 
+# Internal build rules {{{
 # Flowcharts {{{
 # TODO: check if it works on github CI
 %.png: %.tex
@@ -103,7 +100,7 @@ booklet_src += booklet.tex
 	ebb -x $<
 # }}}
 
-# pdf {{{
+# Pdf {{{
 # Default rules for pdf, getting overwritten when built in a sub-directory
 %.pdf: %.tex
 	$(LATEX) $<
@@ -113,12 +110,6 @@ book_serif/book.pdf: $(src_all)
 
 book_sans_serif/book_sans_serif.pdf: $(src_all)
 	$(LATEX) -output-directory=book_sans_serif book_sans_serif.tex
-
-# We don't want to use latexmk as there is no biber nor references and it
-# seems to make it somehow unhappy
-booklet/booklet.pdf: $(booklet_src)
-	mkdir -p booklet
-	lualatex --output-directory=booklet booklet.tex
 # }}}
 
 # Ebook {{{
@@ -127,15 +118,15 @@ booklet/booklet.pdf: $(booklet_src)
 epub/%.epub: %.tex $(ebook_src) cover/cover-page.xbb
 	$(EBOOK) $<
 
-copy_ebook_files: build_ebook
+copy_ebook_files: ebook
 	$(RSYNC) --exclude '*.png' epub_build/book-epub/ bw-book-epub/
 
-#  Now that we have built the ebook we will generate 2 more versions
+# Now that we have built the ebook we will generate 2 more versions
 #
-#  1) With kindle app on phone we want a colour version with size < 50 MB
-#  2) A black-white version for actual eink readers
+# 1) With kindle app on phone we want a colour version with size < 50 MB
+# 2) A black-white version for actual eink readers
 #
-#  In both cases we just convert images and repack the ebpub
+# In both cases we just convert images and repack the ebpub
 
 # We do not convert SVG to B&W or lower res for now as they are super small
 # anyway
@@ -162,7 +153,7 @@ low-res-book-epub/OEBPS/%.jpg: %.jpg
 epub/low_res_book.epub: copy_ebook_files_low_res $(low_res_images)
 	cd low-res-book-epub; zip -q0X ../epub/low_res_book.epub mimetype
 	cd low-res-book-epub; zip -q9XrD ../epub/low_res_book.epub ./
-#}}}
+# }}}
 
 # Website {{{
 ###################################
@@ -192,37 +183,49 @@ website: html ../website/_bundle_install_done $(ruby_src)
 export_figures: pdf $(tgt_figures)
 	cd figures/ && bash export_figures.sh
 # }}}
+# }}}
 
-# Now with the targets {{{
-# Expected usual targets first
+# User level targets {{{
+# Build targets {{{
 .PHONY: all
 all: bake
 
-# Finally actual project  targets (i.e. build pdf and ebooks)
-.PHONY: pdf booklet serif sans_serif ebook
+# Finally actual project targets (i.e. build pdf and ebooks)
+.PHONY: pdf serif sans_serif ebook
 
 pdf: serif sans_serif
-
-booklet: booklet/booklet.pdf
 serif: book_serif/book.pdf
 sans_serif: book_sans_serif/book_sans_serif.pdf
 
 ebook: epub/book.epub
 bw_ebook: epub/bw_book.epub
 low_res_ebook: epub/low_res_book.epub
+# }}}
 
-# We keep the old target names for backward compatibility
-build_pdf: pdf
-build_booklet: booklet
-build_serif_pdf: serif
-build_sans_serif_pdf: sans_serif
-build_ebook: ebook
-build_bw_ebook: bw_ebook
-build_low_res_ebook: low_res_ebook
+# Old target names are disabled with helpful help message {{{
+build_pdf:
+	@echo "build_pdf target is not supported anymore, please use make pdf"
+	@exit
+build_serif_pdf:
+	@echo "build_serif_pdf target is not supported anymore, please use make serif"
+	@exit
+build_sans_serif_pdf:
+	@echo "build_sans_serif_pdf target is not supported anymore, please use make sans_serif"
+	@exit
+build_ebook:
+	@echo "build_ebook target is not supported anymore, please use make ebook"
+	@exit
+build_bw_ebook:
+	@echo "build_bw_ebook target is not supported anymore, please use make bw_ebook"
+	@exit
+build_low_res_ebook:
+	@echo "build_low_res_ebook target is not supported anymore, please use make low_res_ebook"
+	@exit
+# }}}
 
-# top level releases rules
+# Top level releases rules {{{
 .PHONY: bake release_serif release_sans_serif
-bake: release_serif release_sans_serif release_booklet website
+bake: release_serif release_sans_serif website
 
 release:
 	mkdir -p release
@@ -238,10 +241,7 @@ release_serif: serif ebook bw_ebook low_res_ebook | release
 	fi
 
 release_sans_serif: sans_serif | release
-	cp book_sans_serif/book_sans_serif.pdf  release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
-
-release_booklet: booklet | release
-	cp booklet/booklet.pdf release/TheBreadCode-The-Sourdough-Framework-booklet.pdf
+	cp book_sans_serif/book_sans_serif.pdf release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
 # }}}
 
 # Clean up {{{
@@ -259,12 +259,9 @@ clean_figures:
 clean_ebook_build:
 	-rm epub_build/book*.{4ct,4tc,aux,bbl,bcf,blg,dvi,fdb_latexmk,fls,html}
 	-rm epub_build/book*.{idv,lg,loc,log,ncx,run.xml,tmp,xref}
+	-rm epub_build/{book.css,content.opf} epub_build/book-epub/mimetype
 	-rm epub_build/book*x.svg
-	-rm epub_build/book.css
-	-rm epub_build/content.opf
-	-rm epub_build/book-epub/mimetype
-	-rm -rf epub_build/book-epub/META-INF
-	-rm -rf epub_build/book-epub/OEBPS
+	-rm -rf epub_build/book-epub/META-INF epub_build/book-epub/OEBPS
 
 clean_website_build:
 	-rm website_build/book*.{4ct,4tc,aux,bbl,bcf,blg,dvi,fdb_latexmk,fls,html}
@@ -274,25 +271,18 @@ clean_website_build:
 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
-	$(CLEAN) -output-directory=booklet booklet.tex
 	-rm book*/*.{bbl,loc,run.xml}
 
 mrproper: clean
 	$(CLEAN) -C $(src_figures)
 	$(CLEAN) -C -output-directory=book_serif book.tex
 	$(CLEAN) -C -output-directory=book_sans_serif book_sans_serif.tex
-	$(CLEAN) -C -output-directory=booklet booklet.tex
 	-rm figures/*.png
-	-rm -rf epub/
 	-rm -rf release/
-	-rm -rf book_serif/
-	-rm -rf book_sans_serif/
-	-rm -rf booklet/
-	-rm -rf *book-epub/
-	-rm -rf epub_build/
-	-rm -rf website_build/
-	-rm -rf $(website_dir)
-#}}}
+	-rm -rf book_serif/ book_sans_serif/
+	-rm -rf epub/ epub_build/ bw-book-epub/ low-res-book-epub/
+	-rm -rf website_build/ $(website_dir)
+# }}}
 
 # Help {{{
 ###################################
@@ -338,7 +328,6 @@ help:
 	@echo "Quick builds:"
 	@echo "  quick: compiles serif_pdf but runs lulatex only once"
 	@echo "  quick_ebook: compiles ebook but runs lulatex only once"
-	@echo "  quick_booklet: compiles booklet but runs lulatex only once"
 	@echo ""
 	@echo "Checks:"
 	@echo "  tex-check: runs static analysis checker on LaTeX source to spot"
@@ -353,8 +342,9 @@ help:
 	@echo ""
 	@echo "set DEBUG i.e make DEBUG=1 ebook to add debug flags to commands"
 # }}}
+# }}}
 
-# Debug Stuff from now on {{{
+# Debug Stuff {{{
 ###################################
 
 # Verify your spelling and TeX warnings {{{
@@ -380,57 +370,54 @@ spell-check: $(src_tex) spelling_exceptions.txt
 .PHONY: quick quick_ebook show_tools_version printvars
 # Those 2 targets allow fast debug cycles but not resolving references etc
 # They also ignore dependencies and run each time you call them.
-quick:  # run latex only once no biber, no references etc...
+quick: # run latex only once no biber, no references etc...
 	$(LATEX) -e '$$max_repeat=1' -halt-on-error -output-directory=book_serif book.tex
 
-quick_booklet:
-	$(LATEX) -e '$$max_repeat=1' -halt-on-error -output-directory=booklet booklet.tex
-
-quick_ebook: cover/cover-page.xbb  # run latex only once no biber, ref etc...
+quick_ebook: cover/cover-page.xbb # run latex only once no biber, ref etc...
 	$(EBOOK) --mode draft book.tex
 
-show_tools_version:  # Show version of tools used on the build machine {{{
-	- $(GIT) log -1 --pretty=%B
+show_tools_version: # Show version of tools used on the build machine {{{
+	-$(GIT) log -5 --pretty="%h: %s by %an on %as"
 	@echo ""
-	- uname -a
+	-uname -a
 	@echo ""
-	- $(SHELL) --version
+	-$(SHELL) --version
 	@echo ""
-	- @echo "PATH:"
-	- @echo $(PATH) | tr ':' '\n'
+	-@echo "PATH:"
+	-@echo $(PATH) | tr ':' '\n'
 	@echo ""
-	- latexmk --version
+	-latexmk --version
 	@echo ""
-	- lualatex --version
+	-lualatex --version
 	@echo ""
-	- tex4ebook --version
+	-tex4ebook --version
 	@echo ""
-	- make4ht --version
+	-make4ht --version
 	@echo ""
-	- tidy -version
+	-tidy -version
 	@echo ""
-	- dvisvgm --version
+	-dvisvgm --version
 	@echo ""
-	- lacheck | head -5 | tail -1
+	-lacheck | head -5 | tail -1
 	@echo ""
-	- chktex --version
+	-chktex --version
 	@echo ""
-	- make --version
+	-make --version
 	@echo ""
-	- biber -version
+	-biber -version
 	@echo ""
-	- ruby --version
+	-ruby --version
 	@echo ""
-	- $(CONVERT_PIC) --version
+	-$(CONVERT_PIC) --version
 	@echo ""
-	- rsync --version
+	-rsync --version
 # }}}
 
 # You can find the value of variable X with the following command:
 # make print-X
-print-%: ; @echo $* = $($*)  # Print a makefile variable
+print-%: ; @echo $* = $($*) # Print a makefile variable
 
-printvars:  # Print all variables in the makefile
+printvars: # Print all variables in the makefile
 	@$(foreach V,$(sort $(.VARIABLES)), \
 	$(if $(filter-out environ% default automatic, \
 	$(origin $V)),$(info $V=$($V) ($(value $V)))))

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:
 
@@ -333,7 +333,7 @@ banneton or loaf pan with seeds or oats. When using a loaf pan or banneton
 these coverings also help to make the container stick less.
 
 Another approach commonly used with buns is to wet the surface or dump the
-dough in water. Afterward, dip the wetted piece of dough into your bowl of
+dough in water. Afterward, dip the wet piece of dough into your bowl of
 mix-ins.  This does not work for all mix-ins, as some can't handle the high
 temperatures during baking and char. Most commonly done with seeds
 (\eg~sesame, oats, flax-seed).

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

@@ -1,5 +1,5 @@
 \chapter{Non wheat sourdough}%
-\label{chapter:non-wheat-sourdough}
+\label{ch:non-wheat-sourdough}
 \begin{quoting}
 In this chapter you will learn how to make a basic sourdough bread
 using non-wheat flour, basically all flour except spelt.
@@ -135,11 +135,11 @@ 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
-Chapter~\ref{chapter:baking}. One challenging aspect
+Chapter~\ref{ch: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

book/pgfsys-dvisvgm4ht.def

@@ -0,0 +1,75 @@
+% Copyright 2021-2024 by Michal Hoftich
+% Copyright 2006 by Till Tantau
+%
+% This file may be distributed and/or modified
+%
+% 1. under the LaTeX Project Public License and/or
+% 2. under the GNU Public License.
+%
+% See the file doc/generic/pgf/licenses/LICENSE for more details.
+
+\ProvidesFileRCS{pgfsys-dvisvgm4ht.def}
+
+% Driver commands for tex4ht
+
+%
+% Load common pdf commands:
+%
+
+% we switched to dvisvgm driver by default. it supports patterns and other features 
+% dvips driver is available through the tikz+ option. It doesn't support everything, 
+% but it worked better with nested pictures in the past.
+\ifdefined\ifOption
+\ifOption{tikz+}{\input pgfsys-dvips.def}{\input pgfsys-dvisvgm.def}
+\else
+% load the dvips driver by default
+\input pgfsys-dvisvgm.def
+\fi
+
+
+\catcode`\:=11%
+
+% we must call most of these redefinitions in \AtBeginDocument, because \HLet is available 
+% only at that moment
+\AtBeginDocument{%
+ % configure the output picture format to svg, as it will require dvisvgm
+ % post processing. 
+ \Configure{Picture}{.svg}%
+
+ % insert picture hooks to pgfsys commands 
+ % these redefinitions are usually called only with the \tikz command, 
+ % they are ignored in tikzpicture environment
+ \def\:tempa#1{%
+     \texfourht@tikz@begin%
+     \csname o:pgfsys@typesetpicturebox:\endcsname{#1}
+     \texfourht@tikz@end%
+ }
+ \HLet\pgfsys@typesetpicturebox\:tempa
+
+ % we must remove Picture-alt in \pgfsys@beginpicture, because it can result in alt text included in the image
+ \def\:tempa{\Configure{Picture-alt}{}\texfourht@tikz@begin\o:pgfsys@beginpicture:}
+ \HLet\pgfsys@beginpicture\:tempa
+ \let\o:pgfsys@endpicture:\pgfsys@endpicture
+ \def\:tempa{\o:pgfsys@endpicture:}
+ \HLet\pgfsys@endpicture\:tempa
+
+ %  start picture around TikZ and PGF environments
+ \ConfigureEnv{tikzpicture}{\begingroup\texfourht@tikz@begin}{\texfourht@tikz@end\endgroup}{}{}%
+ \ConfigureEnv{pgfpicture}{\begingroup\texfourht@tikz@begin}{\texfourht@tikz@end\endgroup}{}{}%
+}
+
+\def\texfourht@tikz@begin{
+  \protect\csname nested:math\endcsname% support display math
+  \Picture*[\csname a:Picture-alt\endcsname]{}%
+}
+\def\texfourht@tikz@end{\EndPicture}
+
+\catcode`\:=12%
+
+
+\endinput
+
+
+%%% Local Variables:
+%%% mode: latex
+%%% End:

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
@@ -157,15 +157,15 @@ By introducing this layer of water, less oxygen is available throughout the
 course of fermentation. This means that your starter will no longer be
 producing acetic acid. The heterofermentative lactic acid bacteria will thrive
 in this environment. This is a neat little trick to change your starter's
-flavor profile from vinegary to lactic. Your starter is going to develop
-dairy creamy notes. Interestingly, when changing the hydration again, your starter
+flavor profile from vinegary to lactic. Your starter is going to develop dairy
+creamy notes. Interestingly, when changing the hydration again, your starter
 is going to maintain the liquid starter flavor profile, but then benefit again
-from enhanced yeast activity. The liquid starter conversion is nonreversible.
+from enhanced yeast activity. The liquid starter conversion is irreversible.
 By changing to a liquid starter you will permanently select a subset of
-microbes that work better in the more liquid environment. So even after going back to a regular
-or stiff starter the subset of microbes created by the liquid conversion
-will remain. For this reason, it is recommended to keep a backup of the starter
-before the liquid starter conversion.
+microbes that work better in the more liquid environment. So even after going
+back to a regular or stiff starter the subset of microbes created by the
+liquid conversion will remain. For this reason, it is recommended to keep a
+backup of the starter before the liquid starter conversion.
 
 To begin with the
 conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and
@@ -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}
@@ -225,9 +225,10 @@ mixing the starter there should be no chunks of flour left. Test placing
 the starter on your kitchen counter. When lifting it should slightly stick
 to your counter's surface. This test indicates that you hydrated the flour sufficiently.
 When the mixture is too dry, the fermentation speed is greatly reduced and
-the starter will seem inactive. The starter should be much drier
-than a regular starter, but also not too dry. Refer to figure~\ref{fig:stiff-starter-dry-check}
-for a visual example of the starter's required hydration level.
+the starter will seem inactive. The starter should be much drier than a
+regular starter, but also not too dry. Refer to
+Figure~\ref{fig:stiff-starter-dry-check} for a visual example of the starter's
+required hydration level.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}

book/sourdough-starter/sourdough-starter.tex

@@ -1,5 +1,5 @@
 \chapter{Making a sourdough starter}%
-\label{chapter:sourdough-starter}
+\label{ch:sourdough-starter}
 \begin{quoting}
 In this chapter you will learn how to make your
 own sourdough starter, but before doing so you will
@@ -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
@@ -93,7 +93,7 @@ are completely lost when trying to scale it up.
 
 Making a sourdough starter is very easy, all you need
 is a little bit of patience. It is in fact so easy that it can be summarized
-in a simple flowchart~\ref{fig:sourdough-starter-process} The flour you should
+in a simple Flowchart~\ref{fig:sourdough-starter-process} The flour you should
 use to bootstrap your starter is ideally a whole flour.
 You could use whole-wheat, whole-rye, whole-spelt or
 any other flour you have. In fact gluten free flours such
@@ -101,6 +101,14 @@ as rice or corn would also work. Don't worry, you can always
 change the flour later. Use whatever whole flour you
 already have at hand.
 
+\begin{flowchart}[!htb]
+\centering
+  \input{figures/fig-starter-process.tex}
+  \caption[The full sourdough starter process]{The process of making a sourdough
+      starter from scratch.}%
+  \label{fig:sourdough-starter-process}
+\end{flowchart}
+
 Your flour is contaminated with millions of microbes. As explained
 before in the chapter about wild yeast and bacteria, these
 microbes live on the surface of the plant. That's why
@@ -131,63 +139,16 @@ not airtight. You still want some gas exchange to be possible.
 I~like to use a glass and place another
 inverted one on top.
 
-\begin{flowchart}[!htb]
-\centering
-  \input{figures/fig-starter-process.tex}
-  \caption[The full sourdough starter process]{The process of making a sourdough
-      starter from scratch.}%
-  \label{fig:sourdough-starter-process}
-\end{flowchart}
-
-Now an epic battle begins. In one study~\cite{yeasts+biocontrol+agent}
-scientists have identified more than \num{150}~different yeast species living
+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.
 All of the different yeasts and bacteria are trying to get
 the upper hand in this battle. Other pathogens such as mold
 are also being activated as we added water. Only the strongest
 most adaptable microorganisms will survive.
 
-By adding water to the
-flour the starches start to degrade. The seedling tries to
-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. 
-
-Luckily for us
-bakers, the yeast and bacteria know very well how to metabolize
-glucose. This is what they have been fed in the wild by the plants.
-By forming patches on the leaf and protecting the plant from
-pathogens they received glucose in return for their services.
-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. 
-
-Depending on where your flour
-is from, the starting microbes of your starter might be different
-than the ones from another starter. Some people have also reported
-how the microbes from your hand or air can influence your starter's
-microorganisms. This makes sense to a certain extent. Your
-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. 
-
-This means the microorganisms knowing
-how to convert maltose or glucose will have the upper hand. Or the
-microbes fermenting the waste of the other microbes. Ethanol created
-by the yeast is metabolized by the bacteria in your sourdough. That's
-why a sourdough has no alcohol. I~can confirm the role of aerial
-contamination to a certain extent, when setting up a new sourdough
-starter the whole process is quite quick for me. After a few
-days my new starter seems to be quite alive already. This might
-be due to previous contamination of flour fermenting microbes in
-my kitchen.
-
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
   \caption[Microbial warfare during sourdough early days]{A simple
@@ -202,21 +163,60 @@ my kitchen.
   \label{fig:sourdough-starter-microbial-war}
 \end{figure}
 
+By adding water to the
+flour the starches start to degrade. The seedling tries to
+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.
+
+Luckily for us
+bakers, the yeast and bacteria know very well how to metabolize
+glucose. This is what they have been fed in the wild by the plants.
+By forming patches on the leaf and protecting the plant from
+pathogens they received glucose in return for their services.
+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.
+
+Depending on where your flour
+is from, the starting microbes of your starter might be different
+than the ones from another starter. Some people have also reported
+how the microbes from your hand or air can influence your starter's
+microorganisms. This makes sense to a certain extent. Your
+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.
+
+This means the microorganisms knowing
+how to convert maltose or glucose will have the upper hand. Or the
+microbes fermenting the waste of the other microbes. Ethanol created
+by the yeast is metabolized by the bacteria in your sourdough. That's
+why a sourdough has no alcohol. I~can confirm the role of aerial
+contamination to a certain extent, when setting up a new sourdough
+starter the whole process is quite quick for me. After a few
+days my new starter seems to be quite alive already. This might
+be due to previous contamination of flour fermenting microbes in
+my kitchen.
+
 Wait for around 24~hours and observe what happens to your starter.
 You might see some early signs of fermentation already. Use your nose
 to smell the dough. Look for bubbles in the dough. Your dough
 might already have increased in size a little bit. Whatever
 you see and notice is a sign of the first battle.
 
-Some microbes
-have already been outperformed. Others have won the first battle.
-After around 24~hours most of the starch has been broken down
-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. 
+Some microbes have already been outperformed. Others have won the first
+battle.  After around \qty{24}{hours} most of the starch has been broken down
+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.
 
 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
@@ -342,8 +342,8 @@ don't use this test and can't recommend it.
 Once you see your starter is ready I~would recommend giving it
 one last feeding and then you are ready to make your dough in the
 evening or the next day. For the instructions on how to make your
-first dough please refer to the next chapters (\ref{chapter:wheat-sourdough}
-and~\ref{chapter:non-wheat-sourdough}) in this book.
+first dough please refer to the next chapters (\ref{ch:wheat-sourdough}
+and~\ref{ch:non-wheat-sourdough}) in this book.
 
 If your first bread failed, chances are your fermentation hasn't
 worked as expected. In many cases the reason is your sourdough starter. Maybe

book/sourdough.sty

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

book/spelling_exceptions.txt

@@ -164,7 +164,6 @@ Krawontka
 Krzysztof
 Kuchengnom
 Kuriyama
-Labelling
 Lausuch
 Lecloux
 Leeuwen
@@ -199,7 +198,6 @@ Mitelski
 Moj
 Monicaks
 MqH3GVfjfBc
-NONINFRINGEMENT
 Napoli
 Nic
 Nirpf
@@ -326,7 +324,6 @@ caco
 cagno
 calc
 captionsetup
-caramelise
 carbonarius
 cerevisiae
 chapappifchapterprefix
@@ -343,12 +340,10 @@ citecolor
 codeblack
 codeblue
 coeliac
-colour
 countertop
 crum
 defaultfontfeatures
 degF
-dependant
 diastatic
 dimexpr
 discard2
@@ -404,7 +399,6 @@ hscale
 hspace
 htb
 htp
-hydrations
 hyperref
 hypersetup
 ie
@@ -413,7 +407,6 @@ ifnextchar
 ifthenelse
 ifwidelayout
 includegraphics
-industrialisation
 injera
 isaccessible
 jalapeño
@@ -422,7 +415,6 @@ kao
 karl
 keepaspectratio
 kitchenaid
-labelled
 lacto
 le
 leavevmode
@@ -500,7 +492,6 @@ scandinavia
 scorings
 selectfont
 semibold
-sep
 setchapterimage
 setchapterpreamble
 setchapterstyle
@@ -557,7 +548,6 @@ vspace
 wahlfeld
 wait1
 wait2
-wetted
 xsep
 xshift
 yYkTrGHNW2w

book/storing-bread/storing-bread.tex

@@ -1,5 +1,5 @@
 \chapter{Storing bread}%
-\label{chapter:storing-bread}
+\label{ch:storing-bread}
 \begin{quoting}
 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
@@ -116,8 +116,7 @@ This option is great for very long-term storage. Personally
 I~like having a few slices of bread frozen as an emergency
 backup when I~have had no time to bake.
 
-A 2008 study hints that there might be some health
-benefits to freezing and toasting your bread. By doing so
-the starch molecules could become more resistant to digestion
-and thus lower your body's blood sugar
-response by almost 40\%~\cite{freezing+toasting+bread}.
+A 2008 study hints that there might be some health benefits to freezing and
+toasting your bread. By doing so the starch molecules could become more
+resistant to digestion and thus lower your body's blood sugar response by
+almost \qty{40}{\percent}~\cite{freezing+toasting+bread}.

book/style.css

@@ -535,6 +535,22 @@ figure.figure p.noindent {
   text-align: center;
 }
 
+main.main-content h2.chapterHead.home-content-title {
+  margin-top: 0.5em;
+  margin-bottom: 0.5em;
+  line-height: 1.5em;
+}
+
+.download-description {
+  font-weight: var(--fw-bold);
+}
+
+.download-links {
+  p.indent, p.noindent {
+    text-align: unset;
+  }
+}
+
 @media (max-width: 768px) {
   .header {
     display: none;

book/tables/table-baking-process-stages.tex

@@ -9,5 +9,5 @@
 122 / 252       & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ 
 140 / 284       & Maillard reaction       & The Maillard reaction starts to deform starches and proteins. 
                                             The dough starts browning.\\ 
-170 / 338       & Caramelization          & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
+170 / 338       & Caramelization          & Remaining sugars begin to caramelize giving your bread a distinct flavor.\\ \bottomrule
 \end{tabular}

book/tex4ebook.cfg

@@ -19,4 +19,27 @@
     font-family: 'Open Sans';
   }
 </style>}}
+
+% Deal with chemical equations in a single svg
+\ExplSyntaxOn
+\def\standaloneenv#1{}
+\pend:def\schemestart{\Picture+{}}
+\append:def\CF_schemestop{\EndPicture}
+\ExplSyntaxOff
+\makeatletter
+\def\texfourht@tikz@begin{
+  \protect\csname nested:math\endcsname% support display math
+  \Picture+[\csname a:Picture-alt\endcsname]{}%
+}
+\makeatother
+
+% Warnig from Michal: Note that once you get the updated TeX Live with a new
+% `chemfig.4ht` file, you can remove this from the config file:
+%
+%```latex \pend:def\schemestart{\Picture+{}}
+%\append:def\CF_schemestop{\EndPicture} ```
+%
+%You could get an error otherwise, as there would be nested `\Picture+{}` and
+%`\EndPicture` commands.
+
 \EndPreamble

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}
 
@@ -154,10 +159,11 @@ 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 wahlfeld
-      from our community Discord server.}%
+      gelatinized area.  The picture has been provided by the user
+      \emph{wahlfeld} from our community Discord server.}%
   \label{fig:fermented-too-short-underbaked}
 \end{figure}
 
@@ -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
@@ -756,7 +735,7 @@ fermentation at a pH of around 4.1. Please don't just
 follow my pH value; it's very individual. Keep measuring
 with different doughs to find out a value that works for you.
 
-\subsection{My flour has low gluten content --- what should I~do?}
+\subsection{My flour has low gluten content---what should I~do?}
 
 You can always mix in a little bit of vital wheat gluten. Vital wheat gluten
 is concentrated extracted gluten from wheat flour.

book/website.cfg

@@ -47,5 +47,17 @@
 }
 \ConfigureToc{loc}{\HCode{<span class="lofToc">}}{\ }{}{\HCode{</span><br />}}
 
+\ExplSyntaxOn
+\def\standaloneenv#1{}
+\pend:def\schemestart{\Picture+{}}
+\append:def\CF_schemestop{\EndPicture}
+\ExplSyntaxOff
+\makeatletter
+\def\texfourht@tikz@begin{
+  \protect\csname nested:math\endcsname% support display math
+  \Picture+[\csname a:Picture-alt\endcsname]{}%
+}
+\makeatother
+
 \begin{document}
 \EndPreamble

book/wheat-sourdough/wheat-sourdough.tex

@@ -1,9 +1,13 @@
+\chapter{Wheat sourdough}%
+\label{ch:wheat-sourdough}
+
 \begin{quoting}
 In this chapter, you will learn how to make
 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
@@ -30,14 +34,13 @@ My key learning was that there is no recipe that
 you can blindly follow. You will always have to adapt the recipe
 to your locally available tools and environment.
 
-But do not worry. After reading this chapter you will know
-all the signs to look out for. You will be able to read your dough.
-You will turn into a confident hobby baker who can bake bread
-at home, at high altitudes, at low altitudes, in summer, in winter,
-at your friend's place, and even on vacation. Furthermore,
-you will know how to scale your production from 1 loaf to 100 loaves of bread.
-If you ever wanted to open up a bakery, consider this knowledge to
-be your foundation.
+But do not worry. After reading this chapter you will know all the signs to
+look out for. You will be able to read your dough.  You will turn into a
+confident hobby baker who can bake bread at home, at high altitudes, at low
+altitudes, in summer, in winter, at your friend's place, and even on vacation.
+Furthermore, you will know how to scale your production from one loaf to
+hundred loaves of bread.  If you ever wanted to open up a bakery, consider
+this knowledge to be your foundation.
 
 Mastering this process will enable you to make amazing bread
 that tastes much better than any store-bought bread.
@@ -87,14 +90,14 @@ 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.
 If your starter is off, then your main dough is also going
 to cause trouble during the fermentation. Your starter's
 properties are passed on to your main dough. If your starter
-doesn't have a good balance of yeast to bacteria, so will your
+doesn't have a good balance of yeast to bacteria, neither will your
 main dough.
 
 \begin{flowchart}[!htb]
@@ -140,9 +143,9 @@ 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})
-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
+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
 way you slow down the ripening of your starter. You can also use this
 trick to make starter feeding work with your schedule.
@@ -158,7 +161,7 @@ regrows inside of your main dough. While I~would normally use
 as low as \qty{1}{\percent} starter. This way the microorganisms have
 more room to balance out while fermenting the dough. If my sourdough
 starter has not been fed in a day, I~might use \qty{5}{\percent} of sourdough
-to make a dough. If I~push this to 2 days without feedings,
+to make a dough. If I~push this to 2~days without feedings,
 I~lower the starter amount even further. I~would opt for the
 previously mentioned \qty{1}{\percent} starter. If the food is very scarce,
 your microorganisms will sporulate. They need to regrow again
@@ -173,8 +176,8 @@ Furthermore, you want your microorganisms to outcompete
 other pathogens contained in the flour. The less starter
 you use, the easier it is for them to reproduce. A strong
 starter will outcompete other germs. While the method of
-reducing the starter works, I~recommend Option 1 more.
-It will reliably create better bread. Option 2 is typically
+reducing the starter works, I~recommend Option~1 more.
+It will reliably create better bread. Option~2 is typically
 what I~use when I~fed my starter in the morning but didn't
 manage to make a dough in the evening. I~don't want to feed
 my starter again the next morning. I~would like to make a dough
@@ -202,7 +205,7 @@ Especially when getting started I~recommend using bread flour which
 contains more gluten than all-purpose or cake flour. This is essential
 when trying to bake a freestanding loaf with sourdough.
 
-Find below an example recipe for 1 loaf including baker's math calculation:
+Find below an example recipe for one loaf including baker's math calculation:
 
 \begin{itemize}
   \item \qty{400}{\gram} of bread flour
@@ -231,7 +234,7 @@ 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}
 
@@ -245,8 +248,8 @@ When a seed gets into contact initially, the outer layers soak up the water.
 That's why when using whole-wheat (still containing these layers) you have to
 use a little bit more water.
 
-By forming gluten strands, water is absorbed into your dough's gluten matrix. The higher the
-protein value, the more water can be used.
+By forming gluten strands, water is absorbed into your dough's gluten matrix.
+The higher the protein value, the more water can be used.
 
 Some bakers like to use highly hydrated doughs to create fluffier
 bread\footnote{Sometimes it almost feels like a comparison of skill value
@@ -308,16 +311,16 @@ offers by simply letting your dough ferment for a longer period.
 Slowing the fermentation process is easy. Use less
 sourdough starter or ferment in a cooler environment.
 
-There are two reasons for the slow fermentation advantages.
-As explained earlier, both the protease enzyme and bacteria break down your
-gluten network. So as fermentation progresses, your dough will automatically
-become more extensible. This is because the rubber layers of your car tire
-are slowly converted and eaten. Ultimately your car tire turns into a balloon
-that can very easily be inflated. When waiting too long, the
-balloon will burst. You will have no gluten left anymore, and your dough
-becomes very sticky. Finding the sweet spot of enough rubber eating and not
-too much is what the perfect wheat sourdough bread is about. But don't worry --- after reading
-this chapter you will have the right tools at your disposal.
+There are two reasons for the slow fermentation advantages.  As explained
+earlier, both the protease enzyme and bacteria break down your gluten network.
+So as fermentation progresses, your dough will automatically become more
+extensible. This is because the rubber layers of your car tire are slowly
+converted and eaten. Ultimately your car tire turns into a balloon that can
+very easily be inflated. When waiting too long, the balloon will burst. You
+will have no gluten left anymore, and your dough becomes very sticky. Finding
+the sweet spot of enough rubber eating and not too much is what the perfect
+wheat sourdough bread is about. But don't worry---after reading this chapter
+you will have the right tools at your disposal.
 
 The advantages of slow fermentation can be nicely observed when experimenting
 with a fast-fermenting yeast dough (\qty{1}{\percent} dry yeast based on flour). The
@@ -352,8 +355,8 @@ If you are just getting started with a new batch of flour,
 I~recommend conducting the following test. This will help you to
 identify the sweet spot of your flour's hydration capabilities.
 
-Make 5 bowls with each \qty{100}{\gram} of flour. Add different slightly increasing
-water amounts to each of the bowls.
+Make five bowls with each \qty{100}{\gram} of flour. Add different slightly
+increasing water amounts to each of the bowls.
 
 \begin{itemize}
   \item \qty{100}{\gram} of flour, \qty{55}{\gram} of water
@@ -375,6 +378,7 @@ 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 +456,7 @@ 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 +508,7 @@ 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
@@ -526,23 +530,25 @@ environment and thus reduce the speed at which your microorganisms replicate.
 \end{table}
 
 Based on my experience and my sourdough, my ideal bread always takes around 8
-to 12~hours during bulk fermentation. Based on my availability throughout
-the day, I~use a higher or lower starter quantity. If I~wanted to achieve a completed
-fermentation in 8~hours, I~would opt for a \qty{10}{\percent} sourdough starter. If
-I~wanted it to be ready in 12~hours, I~would opt for less starter, around \qty{5}{\percent}.
-Simply mix all the ingredients and your fermentation begins. The
-enzymes and microorganisms commence their work. On a very warm summer day, the
-mentioned quantities no longer work. With a \qty{10}{\percent} starter, the same dough
-would be ready in 5~hours up to a point of no return. Another additional hour
-would cause the dough to break down too much. In this case, I~would opt for 5
-percent sourdough starter to slow the whole process down to reach the 8 to 12
-hour window again. If it is very hot, I~might use as little as \qty{1}{\percent}
-sourdough starter\footnote{Please take these values with a grain of salt as
-they depend on your flour and your sourdough starter. These are values that
-you have to experiment with. After baking a couple of breads you will be able
-to read your dough much better.}. You have to play with the timings on your own.
-Rather than relying on timing though, I~will show you a much better and more precise approach
-by using a fermentation sample. This will be covered later in this chapter.
+to 12~hours during bulk fermentation. Based on my availability throughout the
+day, I~use a higher or lower starter quantity. If I~wanted to achieve a
+completed fermentation in 8~hours, I~would opt for a \qty{10}{\percent}
+sourdough starter. If I~wanted it to be ready in 12~hours, I~would opt for
+less starter, around \qty{5}{\percent}.  Simply mix all the ingredients and
+your fermentation begins. The enzymes and microorganisms commence their work.
+On a very warm summer day, the mentioned quantities no longer work. With a
+\qty{10}{\percent} starter, the same dough would be ready in 5~hours up to a
+point of no return. Another additional hour would cause the dough to break
+down too much. In this case, I~would opt for \qty{5}{\percent} sourdough
+starter to slow the whole process down to reach the 8 to 12~hour window again.
+If it is very hot, I~might use as little as \qty{1}{\percent} sourdough
+starter\footnote{Please take these values with a grain of salt as they depend
+    on your flour and your sourdough starter. These are values that you have
+    to experiment with. After baking a couple of breads you will be able to
+    read your dough much better.}. You have to play with the timings on your
+own.  Rather than relying on timing though, I~will show you a much better and
+more precise approach by using a fermentation sample. This will be covered
+later in this chapter.
 
 Even for yeasted doughs, I~no longer use autolysis. I~just reduce the amount
 of yeast that I~am using. Opting for the fermentolysis will
@@ -615,7 +621,7 @@ by adding water and kneading again. This is a great trick to make
 a more extensible dough with lower-gluten flour~\cite{bassinage+technique}.
 
 When machine kneading a dough, opt for the same technique shown in
-flowchart~\ref{fig:wheat-sourdough-kneading-process}.  Initially opt for a low
+Flowchart~\ref{fig:wheat-sourdough-kneading-process}.  Initially opt for a low
 speed. This helps the homogenization process.
 After waiting to allow the flour to soak up the water, proceed on a higher speed
 setting. A good sign of a well-developed gluten network is
@@ -624,6 +630,7 @@ 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 +647,7 @@ 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
@@ -670,7 +678,7 @@ affecting the quality of the bread~\cite{oxidization+dough}.
 The last step before beginning bulk fermentation is to
 create a smooth dough ball. By making sure your dough's surface is
 smooth, you will have fewer touch points when touching the dough.
-See figure~\ref{fig:dough-touch-points} for a schematic visualization
+See Figure~\ref{fig:dough-touch-points} for a schematic visualization
 of how your hand touches a rugged and smooth dough.
 With the smooth surface, your dough is going to stick less on your hands. Applying
 later stretches and folds will be a lot easier. Without a smooth
@@ -679,6 +687,7 @@ 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
@@ -701,7 +710,7 @@ you can't stretch the gluten. Always imagine you are touching something utterly
 By doing so you will automatically try to touch the dough as little
 as possible. Keep repeating the process until you see that the dough
 has a nice smooth surface. The final dough should look like the dough
-shown in~\ref{fig:dough-ball-steps}.
+shown in Figure~\ref{fig:dough-ball-steps}.
 
 If your outer gluten layer tears, you have overstretched your dough. In
 that case, take a 10-minute break, leaving your dough on the kitchen countertop.
@@ -716,7 +725,7 @@ 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
@@ -766,12 +775,12 @@ turning it into a gigantic sticky fermented pancake. This
 is one of the reasons why the current baking industry prefers
 to make solely yeast-based doughs. By removing the bacteria
 from the fermentation, the whole process becomes a lot more
-predictable. The room for error (as shown in figure~\ref{fig:wheat-yeast-sourdough-degradation})
-is much larger. The doughs are perfect to be made in a
-machine.
+predictable. The room for error (as shown in
+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 +830,7 @@ 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 +954,7 @@ 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 +1002,7 @@ 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
@@ -1006,16 +1018,16 @@ fermentation stage. The process involves stretching the dough and then
 folding the dough onto itself. Some recipes call for a single stretch
 and fold, others for multiple.
 
-The primary goal of this technique is to provide
-additional dough strength to your dough. As shown in figure~\ref{fig:dough-strength-sourdough}
-there are multiple ways to create dough strength\footnote{In fact I~have seen many no-knead
-recipes calling for no initial kneading, but then applying stretch and folds
-during the bulk fermentation. The time required to do all the folds probably
-matches the initial kneading time required.}. If you do not knead as much at
-the start, you can reach the same level of dough strength by applying stretch
-and folds later. The more stretch and folds you do, the more dough strength
-you add to your dough. The result will be a more aesthetic loaf that has
-increased vertical oven spring.
+The primary goal of this technique is to provide additional dough strength to
+your dough. As shown in Figure~\ref{fig:dough-strength-sourdough} there are
+multiple ways to create dough strength\footnote{In fact I~have seen many
+    no-knead recipes calling for no initial kneading, but then applying
+    stretch and folds during the bulk fermentation. The time required to do
+    all the folds probably matches the initial kneading time required.}.
+If you do not knead as much at the start, you can reach the same level of
+dough strength by applying stretch and folds later. The more stretch and folds
+you do, the more dough strength you add to your dough. The result will be a
+more aesthetic loaf that has increased vertical oven spring.
 
 Sometimes, if the dough is very extensible
 and features very high hydration, stretching and folding is essential.
@@ -1035,11 +1047,12 @@ 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.}%
@@ -1067,16 +1080,15 @@ once all around your dough until the dough is free of your container's edges.
 Wet your hands one more time and then carefully lift one side of the dough with
 two hands placed in the center upwards. Make a fold in the center of the dough.
 The upper smooth side needs to be placed on the bottom of the container. By doing
-so, you will be gluing together the two sticky bottom sides. The top smooth side should
-not be sticky in your hands, while the bottom rough surface should tend
-to stick to your hands. Rotate the container
-and repeat the same thing from the other side. Rotate the container 90°
-and then repeat the process once again. Rotate the container another 180° in
-the same direction
-and repeat the fold one last time. By doing so you have applied 4 folds in total. Your
-dough should now stay in place and resist flowing outwards\footnote{Please
-also refer to~\cite{stretch+and+fold+technique} for a video showing you how to
-best perform the technique.}.
+so, you will be gluing together the two sticky bottom sides. The top smooth
+side should not be sticky in your hands, while the bottom rough surface should
+tend to stick to your hands. Rotate the container and repeat the same thing
+from the other side. Rotate the container \ang{90} and then repeat the process
+once again. Rotate the container another \ang{180} in the same direction and
+repeat the fold one last time. By doing so you have applied four folds in
+total. Your dough should now stay in place and resist flowing
+outwards\footnote{Please also refer to~\cite{stretch+and+fold+technique} for a
+video showing you how to best perform the technique.}.
 
 In theory, there is no limit to how often you can stretch and fold. You could
 apply one every 15~minutes. If your dough has enough dough strength already,
@@ -1088,9 +1100,10 @@ will tear. In that case, you just have to wait for at least 5--10~minutes until
 the gluten bonds heal and you can try again. When the gluten does not heal
 anymore, chances are you have pushed the fermentation for too long. Likely
 most of the gluten has broken down and you are already
-in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
+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 +1148,7 @@ 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}
@@ -1142,7 +1156,7 @@ dough from sticking too much to your tools.
 I~sometimes like to draw small lines with the dough scraper's edge
 on the large dough mass before cutting it into smaller pieces.
 This helps me to better plan where I~want to do my incisions. When
-I~plan to make 8 loaves I~try to use the lines to divide the dough
+I~plan to make 8~loaves I~try to use the lines to divide the dough
 into 8 equally sized portions before cutting. If this is not precise enough,
 you can use the aforementioned scale.
 
@@ -1164,14 +1178,16 @@ Pre-shaping is done for several reasons:
 If you are making a single loaf from one dough batch the step is not required.
 In that case, you can directly proceed with shaping, skipping this step.
 
-The pre-shaping technique is the same as the process figure~\ref{fig:dough-ball-steps}.
-Whereas earlier you could tear the dough's surface this could now result in a catastrophe.
-For this reason, I~recommend practicing this step for as long as you need after kneading.
-The gluten network might be so extensible and degraded at this point that there
-is hardly any room for error. The dough wouldn't come together again. The only
-way to save such dough is to use a loaf pan.
+The pre-shaping technique is the same as the process
+Figure~\ref{fig:dough-ball-steps}.  Whereas earlier you could tear the dough's
+surface this could now result in a catastrophe.  For this reason, I~recommend
+practicing this step for as long as you need after kneading.  The gluten
+network might be so extensible and degraded at this point that there is hardly
+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
@@ -1179,14 +1195,14 @@ way to save such dough is to use a loaf pan.
   \label{fig:preshape-direction}
 \end{figure}
 
-Pre-shape the dough as much as is needed to round up the top
-surface area. Try to touch the dough as little as possible
-to reduce its ability to stick to your hands. Drag the dough
-in the direction where you see a rough surface area. In
-case you have too little space to drag the dough because it might
-fall from the edge of your counter, simply lift it with a swift movement and place
-it in a better position for pre-shaping. Please refer to figure~\ref{fig:preshape-direction}
-for a visualization showing the pre-shaping direction.
+Pre-shape the dough as much as is needed to round up the top surface area. Try
+to touch the dough as little as possible to reduce its ability to stick to
+your hands. Drag the dough in the direction where you see a rough surface
+area. In case you have too little space to drag the dough because it might
+fall from the edge of your counter, simply lift it with a swift movement and
+place it in a better position for pre-shaping. Please refer to
+Figure~\ref{fig:preshape-direction} for a visualization showing the
+pre-shaping direction.
 
 Try to set yourself a limit of movements to finish pre-shaping
 a dough. Then you will be more conscious about each movement
@@ -1196,6 +1212,7 @@ 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}
@@ -1271,21 +1288,22 @@ batard bread rolls.
   \label{fig:shaping-flour-surface}
 \end{figure}
 
-If you are only making 1 loaf out of your dough, apply flour
+If you are only making one loaf out of your dough, apply flour
 generously to the top layer of your dough. Rub the flour onto your
 dough with your hands. Flip over your container. Wait a little bit
 to allow the dough to release itself from the container. Proceed
-with step 3.
+with step~3.
 
 If you divided and pre-shaped, apply flour generously to the dough's
 top layer as well. With gentle hands spread the flour evenly across
-the dough's surface. See figure~\ref{fig:shaping-flour-surface} for a
+the dough's surface. See Figure~\ref{fig:shaping-flour-surface} for a
 visual representation of how your dough should look after coating
 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
@@ -1306,6 +1324,7 @@ 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
@@ -1322,12 +1341,13 @@ it has a more rectangular shape. While stretching, make sure to touch
 the sticky side as little as possible. Place your hands on the bottom
 floured side and the edge of the sticky side. With gentle hands,
 stretch the dough until the shape in front of you looks rectangular.
-Refer to figure~\ref{fig:shaping-rectangular-dough} and compare
+Refer to Figure~\ref{fig:shaping-rectangular-dough} and compare
 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
@@ -1361,7 +1381,7 @@ now faces you.
 Start to roll the dough inwards beginning at the top of the dough.
 Keep rolling the dough inwards until you have created a dough roll.
 
-Refer to figure~\ref{fig:shaping-folding} for a full visual
+Refer to Figure~\ref{fig:shaping-folding} for a full visual
 representation of the process.
 
 If your dough does not hold its shape, chances are you have pushed
@@ -1370,7 +1390,7 @@ 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}
@@ -1387,6 +1407,7 @@ 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
@@ -1418,16 +1439,16 @@ applies when making other doughs such as baguette doughs. The floured
 surface will always be downwards facing. The dough is then flipped over
 once for baking.}.
 
-Proceed and lift the dough with 2 hands from the counter.
-Gently rotate it once and then place the dough in your
-banneton for proofing\footnote{The seam side should now be facing you.
-Some bakers like to seal the seam a little more. I~did
-not notice that this improves the dough's strength. As far as I~can
-tell, this only improves the visual appearance of the bottom side
-of the final loaf.}. If you did everything right, then your
-dough should look somewhat similar to the dough shown in figure~\ref{fig:shaping-prepare-proofing}.
-As the last step of shaping, place a kitchen towel over your banneton
-or bowl and begin proofing.
+Proceed and lift the dough with both hands from the counter.  Gently rotate it
+once and then place the dough in your banneton for proofing\footnote{The seam
+    side should now be facing you.  Some bakers like to seal the seam a little
+    more. I~did not notice that this improves the dough's strength. As far as
+    I~can tell, this only improves the visual appearance of the bottom side of
+    the final loaf.}.
+If you did everything right, then your dough should look somewhat similar to
+the dough shown in Figure~\ref{fig:shaping-prepare-proofing}.  As the last
+step of shaping, place a kitchen towel over your banneton or bowl and begin
+proofing.
 
 \section{Proofing}
 
@@ -1461,20 +1482,20 @@ of retarding and flavor development.
   \label{fig:proofing-process}
 \end{flowchart}
 
-To me, the sole purpose of cold-proofing is its ability to allow you
-to better manage the timing of the whole process. Assuming you finished shaping
-your dough at 10 pm, chances are you wouldn't want to wait for another
-2~hours to proof the dough and then another 1 hour to bake it. In this case,
-you can move your dough directly to the fridge after shaping. Your
-dough will be proofing overnight in the fridge. Then it can be baked at any time
-the following day (there are a few exceptions; more on that later).
-This is especially handy for large-scale bakeries that use fridge-proofing
-extensively. Some of the doughs are proofed a day before and placed in the fridge.
-Early in the morning, they can be baked directly out of the fridge. Within 2
-hours they will be ready to sell the first bread to morning customers. If
-throughout the day more bread is needed, they simply take some proofed dough out
-of the fridge and bake it. The time frame in which you can bake retarded
-dough is big. It can be as little as 6~hours later up to 24~hours later.
+To me, the sole purpose of cold-proofing is its ability to allow you to better
+manage the timing of the whole process. Assuming you finished shaping your
+dough at 10 pm, chances are you wouldn't want to wait for another 2~hours to
+proof the dough and then another hour to bake it. In this case, you can move
+your dough directly to the fridge after shaping. Your dough will be proofing
+overnight in the fridge. Then it can be baked at any time the following day
+(there are a few exceptions; more on that later).  This is especially handy
+for large-scale bakeries that use fridge-proofing extensively. Some of the
+doughs are proofed a day before and placed in the fridge.  Early in the
+morning, they can be baked directly out of the fridge. Within 2~hours they
+will be ready to sell the first bread to morning customers. If throughout the
+day more bread is needed, they simply take some proofed dough out of the
+fridge and bake it. The time frame in which you can bake retarded dough is
+big. It can be as little as 6~hours later up to 24~hours later.
 
 Assuming you made an overnight dough and your dough is ready in the morning,
 the situation might be different. You potentially want to bake the dough directly
@@ -1493,6 +1514,7 @@ 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
@@ -1503,15 +1525,15 @@ morning.
 The time it takes to proof your dough can be anything between 30~minutes and
 3~hours. Rather than relying on timing, most bakers use the finger poke test.
 
-Flour your thumb and gently press around 0.5cm up to 1cm deep into the dough.
-Try this directly after shaping. You will notice that the created dent will
-recover quickly. It will be gone again after 1 minute.
+Flour your thumb and gently press around \qtyrange{0.5}{1}{cm} deep into the
+dough.  Try this directly after shaping. You will notice that the created dent
+will recover quickly. It will be gone again after one minute.
 
 As you proceed with proofing, your dough will fill up with more gas. At the
 same time, the dough will become more extensible. Once it starts to reach the
-right amount of fluffiness and extensibility, the dent will disappear more slowly.
-Once the dough is ready for scoring and baking the dent should still be visible after
-1 minute of waiting.
+right amount of fluffiness and extensibility, the dent will disappear more
+slowly.  Once the dough is ready for scoring and baking the dent should still
+be visible after one minute of waiting.
 
 I~recommend performing the finger poke test once every 15~minutes throughout
 the proofing stage. Realistically, based on my experience, proofing takes at least
@@ -1586,6 +1608,7 @@ 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
@@ -1601,6 +1624,7 @@ 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
@@ -1620,6 +1644,7 @@ 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
@@ -1648,6 +1673,7 @@ 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
@@ -1671,7 +1697,7 @@ Once you notice your dough is almost done proofing, move it to the
 freezer. The freezer will dry out the dough's surface even further
 while also lowering its viscosity, making scoring easier.
 
-Another interesting trick is to bake your dough for 30 seconds without steam.
+Another interesting trick is to bake your dough for 30~seconds without steam.
 The hot air will dry out the dough's surface even further and simplify
 the scoring technique. Experiment with the timing to identify your personal
 sweet spot.

makefile

@@ -5,7 +5,7 @@ DOCKER_CMD := docker run --rm -it -v $(PWD):/opt/repo --platform linux/x86_64 $(
 
 .PHONY: bake build_pdf build_docker_image push_docker_image validate website
 .PHONY: print_os_version start_shell printvars show_tools_version mrproper
-.PHONY: build_serif_pdf build_ebook booklet
+.PHONY: build_serif_pdf build_ebook
 
 # Dockers targets
 build_docker_image:
@@ -30,9 +30,6 @@ bake:
 website:
 	$(DOCKER_CMD) "cd /opt/repo/book && make website"
 
-booklet:
-	$(DOCKER_CMD) "cd /opt/repo/book && make booklet"
-
 mrproper:
 	$(DOCKER_CMD) "cd /opt/repo/book && make mrproper"
 

website/.ruby-version

@@ -1 +1 @@
-3.1.2
+3.3.7

website/Gemfile.lock

@@ -3,11 +3,9 @@ GEM
   specs:
     coderay (1.1.3)
     method_source (1.0.0)
-    nokogiri (1.15.3-arm64-darwin)
-      racc (~> 1.4)
-    nokogiri (1.15.3-x86_64-darwin)
-      racc (~> 1.4)
-    nokogiri (1.15.3-x86_64-linux)
+    mini_portile2 (2.8.8)
+    nokogiri (1.15.3)
+      mini_portile2 (~> 2.8.2)
       racc (~> 1.4)
     pry (0.14.2)
       coderay (~> 1.1)
@@ -16,6 +14,7 @@ GEM
 
 PLATFORMS
   arm64-darwin-22
+  arm64-darwin-24
   x86_64-darwin-22
   x86_64-linux
 
@@ -24,7 +23,7 @@ DEPENDENCIES
   pry
 
 RUBY VERSION
-   ruby 3.1.2p20
+   ruby 3.3.7p123
 
 BUNDLED WITH
    2.4.12

website/modify_build.rb

@@ -341,6 +341,12 @@ class ModifyBuild
           <span class="link_text">Book .EPUB</span>
         </a>
       </span>
+      <span class="chapterToc">
+        <a href="https://the-bread-code.io/book-tldr-digital.pdf">
+          <span class="chapter_number">⬇️</span>
+          <span class="link_text">Short TL;DR .PDF</span>
+        </a>
+      </span>
       <span class="chapterToc">
         <a href="https://breadco.de/hardcover-book">
           <span class="chapter_number">📚</span>
@@ -626,15 +632,16 @@ class ModifyBuild
        Creating this book has been a labor of love. My
        main goal has always been to spread the joy of baking and empower bread
        enthusiasts like yourself. To ensure that the book remains accessible
-       to everyone, I have decided to make it available as a free digital download.
+       to everyone, I have decided to make it available free of charge.
     </p>
 
     <a href="bread.jpg">
       <img alt="One of my best Sourdough Breads" class="home-bread" src="bread.jpg" />
     </a>
 
+    <h2 class="chapterHead home-content-title">⭐ Support this project</h2>
     <p class="noindent">
-      However, producing and maintaining resources like this requires
+      Producing and maintaining resources like this requires
       considerable time, effort, and financial investment. If you find value
       in "The Sourdough Framework" and appreciate the effort that went into
       creating it, I kindly request your support <a href="https://breadco.de/book">
@@ -646,18 +653,7 @@ class ModifyBuild
     <p class="noindent">
       Your generous contribution will not only help me cover the costs associated
       with this project but will also enable me to continue creating more valuable
-      content in the future.
-    </p>
-
-    <p class="noindent">
-      If you feel inspired to contribute, please consider making a donation of
-      any amount through <a href="https://breadco.de/book">my donation page</a>.
-      Your support will go a long way in ensuring
-      that this knowledge can reach even more bread enthusiasts worldwide.
-    </p>
-
-    <p class="noindent">
-      Remember, your donation is entirely voluntary and any amount you
+      content in the future. Your donation is entirely voluntary and any amount you
       contribute is deeply appreciated. If you are unable to make a donation at
       this time, please know that your readership and support in spreading the
       word about "The Sourdough Framework" are invaluable contributions as well.
@@ -669,29 +665,33 @@ class ModifyBuild
       Together, we can continue to share the love of baking and cultivate a
       community passionate about the art of sourdough.
     </p>
+
+    <h2 class="chapterHead home-content-title">⬇️ Versions</h2>
     <p class="noindent">
-      You can either browse through this page or download the full book directly:
-    </p>
-    <p class="noindent">
-      PDF: <a href="https://www.the-bread-code.io/book.pdf">https://www.the-bread-code.io/book.pdf</a><br>
-      PDF (no serif): <a href="https://www.the-bread-code.io/book-sans-serif.pdf">https://www.the-bread-code.io/book-sans-serif.pdf</a>
+      You can either browse through this website or download the full book to read it on your preferred device:
     </p>
 
-    <p class="noindent">
-      EPUB: <a href="https://www.the-bread-code.io/book.epub">https://www.the-bread-code.io/book.epub</a><br>
-      EPUB in Black & White, size optimized for screen readers : <a href="https://www.the-bread-code.io/bw-book.epub">https://www.the-bread-code.io/bw-book.epub</a><br>
-    </p>
+    <div class="download-links">
+      <p class="noindent">
+        <span class="download-description">PDF:</span> <a href="https://www.the-bread-code.io/book.pdf">https://www.the-bread-code.io/book.pdf</a><br>
+        <span class="download-description">PDF (no serif):</span> <a href="https://www.the-bread-code.io/book-sans-serif.pdf">https://www.the-bread-code.io/book-sans-serif.pdf</a>
+      </p>
 
+      <p class="noindent">
+        <span class="download-description">EPUB:</span> <a href="https://www.the-bread-code.io/book.epub">https://www.the-bread-code.io/book.epub</a><br>
+        <span class="download-description">EPUB black & white:</span> <a href="https://www.the-bread-code.io/bw-book.epub">https://www.the-bread-code.io/bw-book.epub</a><br>
+      </p>
 
-    <p class="noindent">
-      The full source code of the book can be found here:
-      <a href="https://www.github.com/hendricius/the-sourdough-framework">https://www.github.com/hendricius/the-sourdough-framework</a>
-    </p>
+      <p class="noindent">
+        <span class="download-description">Short TL;DR version:</span> <a href="https://the-bread-code.io/book-tldr-digital.pdf">https://the-bread-code.io/book-tldr-digital.pdf</a><br>
+        <span class="download-description">Short TL;DR version (print):</span> <a href="https://the-bread-code.io/book-tldr-print.pdf">https://the-bread-code.io/book-tldr-print.pdf</a><br>
+      </p>
 
-    <p class="noindent">
-      There's also a hardcover version of the book available featuring an even more awesome design. You can read more information here:
-      <a href="https://www.breadco.de/hardcover-book">https://www.breadco.de/hardcover-book</a>
-    </p>
+      <p class="noindent">
+        <span class="download-description">Sauce code:</span>
+        <a href="https://www.github.com/hendricius/the-sourdough-framework">https://www.github.com/hendricius/the-sourdough-framework</a>. Contributions and improvements are highly appreciated!
+      </p>
+    </div>
 
     <p class="noindent">
       Thank you and may the gluten be strong with you,<br>