Use extractbb instead of ebb

ebb was the old tool and looks like it is on its way out, a very least
from Debian and for pdfTeX.

From manpage:
-------------
 Here are more details about the bb and xbb formats:

 The original  ebb  (from dvipdfm) ignored density information in bitmap
 images, and generated bounding boxes with 100px = 72bp = 1in.  Unfortu‐
 nately, screenshots (especially) tend to look bad with this approach.

 So, extractbb (from dvipdfmx) uses density information if present.
 Otherwise, it generates bounding box with 100px = 100bp.  This is what
 pdfTeX does.

book/baking/baking.tex

@@ -37,24 +37,24 @@ At  \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns
 holds together nicely but is still extensible. This gel is essential
 for oven spring as it retains the gas inside your dough.
 
-As the dough warms up in the oven, the water starts to evaporate out of your
-dough. If this weren't the case, your bread would come out soggy and
-doughy. The higher the hydration of your dough, the more water your bread
+At around  \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
+dough. If this weren't the case, your dough would taste soggy and
+doughy. The higher hydration your dough has, the more water your bread
 still contains after the bake, changing its consistency.  As a result the
-crumb will be somewhat moister.
+crumb is going to taste a bit more moist.
 
-Another often undervalued step is the evaporation of acids from the crust.
+Another often undervalued step is the evaporation of acids.
 At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
 starts to evaporate.
 Shortly after at~\qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
 This is crucial to understand and it opens the door to many interesting
 ways to influence your final bread's taste. As more and more water
-evaporates the acids in your dough become more concentrated.
-There is less water but in relation you have more acids, therefore a longer
+begins to evaporate the acids in your dough become more concentrated.
+There is less water but in relation you have more acids, therefore a shorter
 bake will lead to a more tangy dough. The longer you bake the bread,
 the more of the water evaporates, but also ultimately the acids will follow.
 The longer you bake, the less sour your bread is going to be. By controlling
-baking time you can somewhat influence which sourness level you would like to achieve. Since the inside of the bread will never go above \qty{100}{\degreeCelsius} (\qty{212}{\degF}), acids cannot evaporate from there.
+baking time you can influence which sourness level you would like to achieve.
 
 It would be a very interesting experiment to bake a bread at different exact
 temperatures. How would a bread taste with only evaporated water but

book/history/sourdough-history.tex

@@ -229,7 +229,7 @@ During World~War~II the first packaged dry yeast was developed. This would
 ultimately allow bakeries and home bakers to make bread much faster and more
 consistently. Thanks to pure yeast, building industrial bread making machines
 was now possible. Provided you maintain the same temperature, same flour and
-yeast strains fermentation became precisely reproducible. This ultimately lead
+yeast strains fermentation became precisely reproducible. This ultimately led
 to the development of giga bakeries and flour blenders. The bakeries demanded
 the same flour from year to year to bake bread in their machines.  For this
 reason, none of the supermarket flour you buy today is single origin.  It is

book/makefile

@@ -97,7 +97,7 @@ ruby_pkg := ../website/Gemfile ../website/Gemfile.lock
 	figures/export_figures.sh $@.pdf
 
 %.xbb: %.jpg
-	ebb -x $<
+	extractbb -x $<
 # }}}
 
 # Pdf {{{
@@ -202,27 +202,6 @@ bw_ebook: epub/bw_book.epub
 low_res_ebook: epub/low_res_book.epub
 # }}}
 
-# 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 {{{
 .PHONY: bake release_serif release_sans_serif
 bake: release_serif release_sans_serif website
@@ -326,7 +305,8 @@ help:
 	@echo "figures: build TikZ figures only"
 	@echo ""
 	@echo "Quick builds:"
-	@echo "  quick: compiles serif_pdf but runs lulatex only once"
+	@echo "  quick: compiles serif but runs lulatex only once"
+	@echo "         will halt on first error"
 	@echo "  quick_ebook: compiles ebook but runs lulatex only once"
 	@echo ""
 	@echo "Checks:"

book/sourdough-starter/sourdough-starter.tex

@@ -4,7 +4,7 @@
 In this chapter you will learn how to make your
 own sourdough starter, but before doing so you will
 quickly learn about baker's math. Don't worry,
-it's a very simple way how to write a recipe which
+it's a very simple way to write a recipe which
 is cleaner and more scalable. Once you get the hang
 of it you will want to write every recipe this way.
 You will learn to understand the signs indicating
@@ -125,7 +125,7 @@ values are just shown as a reference.
 Don't use chlorinated water when setting up your starter.
 Ideally, you should use bottled water. In certain regions
 like Germany, tap water is perfectly fine. Chlorine is added
-to water as a disinfectant to kill microorganisms, you will
+to water as a disinfectant to kill microorganisms; you will
 not be able to grow a starter with chlorinated water.
 
 In this process, the hydration of your starter is \qty{100}{\percent}.

book/tex4ebook.cfg

@@ -19,27 +19,4 @@
     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

@@ -300,7 +300,7 @@ Similar to baking too hot, when baking without enough steam, your dough's crust
 forms too quickly. It's hard to spot the difference between the two mistakes.
 I~typically first ask about the temperature and then about the steaming technique
 to determine what might be wrong with the baking process. Too little steam can
-typically be spotted by having a thick crust around all around your dough paired
+typically be spotted by having a thick crust all around your dough paired
 with large alveoli towards the edges.
 
 The steam essentially prevents the Maillard reaction from happening too quickly

book/website.cfg

@@ -47,17 +47,5 @@
 }
 \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

makefile

@@ -1,11 +1,11 @@
-.DEFAULT_GOAL := build_pdf
+.DEFAULT_GOAL := pdf
 
 DOCKER_IMAGE := ghcr.io/hendricius/the-sourdough-framework
 DOCKER_CMD := docker run --rm -it -v $(PWD):/opt/repo --platform linux/x86_64 $(DOCKER_IMAGE) /bin/bash -c
 
-.PHONY: bake build_pdf build_docker_image push_docker_image validate website
+.PHONY: build_docker_image push_docker_image
 .PHONY: print_os_version start_shell printvars show_tools_version mrproper
-.PHONY: build_serif_pdf build_ebook
+.PHONY: ebook serif website bake
 
 # Dockers targets
 build_docker_image:
@@ -15,8 +15,8 @@ push_docker_image: build_docker_image
 	docker push $(DOCKER_IMAGE):latest
 
 # Books/website
-serif_pdf:
-	$(DOCKER_CMD) "cd /opt/repo/book && make serif_pdf"
+serif:
+	$(DOCKER_CMD) "cd /opt/repo/book && make serif"
 
 ebook:
 	$(DOCKER_CMD) "cd /opt/repo/book && make ebook"
@@ -45,8 +45,3 @@ print_os_version:
 
 start_shell:
 	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash
-
-# Old names for backward compatibility
-build_serif_pdf: serif_pdf
-build_ebook: ebook
-build_pdf: pdf

website/.ruby-version

@@ -1 +1 @@
-3.3.7
+3.3.8

website/Gemfile.lock

@@ -23,7 +23,7 @@ DEPENDENCIES
   pry
 
 RUBY VERSION
-   ruby 3.3.7p123
+   ruby 3.3.8
 
 BUNDLED WITH
    2.4.12