Clarify baking

This clarifies the temperatures that can be achieved during the baking
process.

.github/workflows/build-image.yml

@@ -1,45 +0,0 @@
-name: Create and publish a Docker image
-
-on:
-  push:
-    branches:
-      - main
-
-env:
-  REGISTRY: ghcr.io
-  IMAGE_NAME: ${{ github.repository }}
-
-jobs:
-  build-and-push-image:
-    runs-on: ubuntu-latest
-    permissions:
-      contents: read
-      packages: write
-
-    steps:
-      - name: Checkout repository
-        uses: actions/checkout@v3
-
-      - name: Log in to the Container registry
-        uses: docker/login-action@65b78e6e13532edd9afa3aa52ac7964289d1a9c1
-        with:
-          registry: ${{ env.REGISTRY }}
-          username: ${{ github.actor }}
-          password: ${{ secrets.GITHUB_TOKEN }}
-
-      - name: Extract metadata (tags, labels) for Docker
-        id: meta
-        uses: docker/metadata-action@9ec57ed1fcdbf14dcef7dfbe97b2010124a938b7
-        with:
-          images: ${{ env.REGISTRY }}/${{ env.IMAGE_NAME }}
-          tags: |
-            type=raw,value=latest,enable=${{ github.ref == format('refs/heads/{0}', 'main') }}
-
-      - name: Build and push Docker image
-        uses: docker/build-push-action@f2a1d5e99d037542a71f64918e516c093c6f3fc4
-        with:
-          context: .
-          push: true
-          tags: ${{ steps.meta.outputs.tags }}
-          labels: ${{ steps.meta.outputs.labels }}
-

.github/workflows/release-book-website.yml

@@ -0,0 +1,124 @@
+name: Release the book and website
+
+on:
+  push:
+    branches:
+      - main
+
+env:
+  LATEST_IMAGE: ghcr.io/${{ github.repository }}:latest
+
+jobs:
+  build-and-push-image:
+    runs-on: ubuntu-latest
+    permissions:
+      contents: read
+      packages: write
+    steps:
+      - name: Checkout repository
+        uses: actions/checkout@v3
+
+      - name: Log in to the Container registry
+        uses: docker/login-action@65b78e6e13532edd9afa3aa52ac7964289d1a9c1
+        with:
+          registry: ghcr.io
+          username: ${{ github.actor }}
+          password: ${{ secrets.GITHUB_TOKEN }}
+      # Buildx for caching
+      - uses: docker/setup-buildx-action@v3
+      - name: Build and push Docker image
+        uses: docker/build-push-action@v5
+        with:
+          context: .
+          push: true
+          tags: ghcr.io/${{ github.repository }}:latest
+          cache-from: type=gha
+          cache-to: type=gha,mode=max
+
+  release-book-website:
+    needs: build-and-push-image
+    runs-on: ubuntu-latest
+    steps:
+      - name: Set up git repository
+        uses: actions/checkout@v3
+      - name: Print dependency versions
+        uses: addnab/docker-run-action@v3
+        with:
+          image: ${{ env.LATEST_IMAGE }}
+          options: -v ${{ github.workspace }}:/app
+          run: |
+            cd /app/book
+            make show_tools_version
+      - name: Print build variables
+        uses: addnab/docker-run-action@v3
+        with:
+          image: ${{ env.LATEST_IMAGE }}
+          options: -v ${{ github.workspace }}:/app
+          run: |
+            cd /app/book
+            make printvars
+      - name: Bake the book
+        uses: addnab/docker-run-action@v3
+        with:
+          image: ${{ env.LATEST_IMAGE }}
+          options: -v ${{ github.workspace }}:/app
+          run: |
+            cd /app/book
+            make -j bake
+      - name: Release baked book to S3
+        uses: shallwefootball/s3-upload-action@master
+        with:
+          aws_key_id: ${{ secrets.AWS_KEY_ID }}
+          aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
+          aws_bucket: ${{ secrets.AWS_BUCKET_BOOK }}
+          source_dir: book/release
+          destination_dir: release
+      - name: Upload book Artifacts
+        uses: actions/upload-artifact@v3
+        with:
+          name: books
+          path: |
+            book/book_serif/book.log
+            book/book_serif/book.pdf
+            book/book-epub/book.epub
+      - name: Bake the website
+        uses: addnab/docker-run-action@v3
+        with:
+          image: ${{ env.LATEST_IMAGE }}
+          options: -v ${{ github.workspace }}:/app
+          run: |
+            cd /app/book
+            make mrproper && make website
+      - name: Release baked website to S3
+        uses: shallwefootball/s3-upload-action@master
+        with:
+          aws_key_id: ${{ secrets.AWS_KEY_ID }}
+          aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
+          aws_bucket: ${{ secrets.AWS_BUCKET_WEBSITE }}
+          source_dir: website/static_website_html
+          destination_dir: static_html_root
+      - name: Upload website Artifacts
+        uses: actions/upload-artifact@v3
+        with:
+          name: website
+          path: website/static_website_html
+  invalidate-book-website-cache:
+    needs: release-book-website
+    runs-on: ubuntu-latest
+    steps:
+      - name: Invalidate Cloudfront book cache
+        uses: chetan/invalidate-cloudfront-action@v2
+        env:
+          DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_BOOK }}
+          PATHS: "/*"
+          AWS_REGION: "us-east-1"
+          AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
+          AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}
+      - name: Invalidate Cloudfront website cache
+        uses: chetan/invalidate-cloudfront-action@v2
+        env:
+          DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_WEBSITE }}
+          PATHS: "/*"
+          AWS_REGION: "us-east-1"
+          AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
+          AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}

.github/workflows/release-book.yml

@@ -1,51 +0,0 @@
-name: Release the book
-on:
-  push:
-    branches:
-      - main
-jobs:
-  build_and_release:
-    runs-on: ubuntu-latest
-    steps:
-      - name: Set up git repository
-        uses: actions/checkout@v3
-      - name: Print dependency versions
-        uses: addnab/docker-run-action@v3
-        with:
-          image: ghcr.io/hendricius/the-sourdough-framework:latest
-          options: -v ${{ github.workspace }}:/app
-          run: |
-            cd /app/book
-            make show_tools_version
-      - name: Print build variables
-        uses: addnab/docker-run-action@v3
-        with:
-          image: ghcr.io/hendricius/the-sourdough-framework:latest
-          options: -v ${{ github.workspace }}:/app
-          run: |
-            cd /app/book
-            make printvars
-      - name: Bake the book
-        uses: addnab/docker-run-action@v3
-        with:
-          image: ghcr.io/hendricius/the-sourdough-framework:latest
-          options: -v ${{ github.workspace }}:/app
-          run: |
-            cd /app/book
-            make bake
-      - name: Release baked book to S3
-        uses: shallwefootball/s3-upload-action@master
-        with:
-          aws_key_id: ${{ secrets.AWS_KEY_ID }}
-          aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
-          aws_bucket: ${{ secrets.AWS_BUCKET_BOOK }}
-          source_dir: book/release
-          destination_dir: release
-      - name: Invalidate Cloudfront book cache
-        uses: chetan/invalidate-cloudfront-action@v2
-        env:
-          DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_BOOK }}
-          PATHS: "/*"
-          AWS_REGION: "us-east-1"
-          AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
-          AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}

.github/workflows/release-website.yml

@@ -1,51 +0,0 @@
-name: Release the website
-on:
-  push:
-    branches:
-      - main
-jobs:
-  build_and_release:
-    runs-on: ubuntu-latest
-    steps:
-      - name: Set up git repository
-        uses: actions/checkout@v3
-      - name: Print dependency versions
-        uses: addnab/docker-run-action@v3
-        with:
-          image: ghcr.io/hendricius/the-sourdough-framework:latest
-          options: -v ${{ github.workspace }}:/app
-          run: |
-            cd /app/book
-            make show_tools_version
-      - name: Print build variables
-        uses: addnab/docker-run-action@v3
-        with:
-          image: ghcr.io/hendricius/the-sourdough-framework:latest
-          options: -v ${{ github.workspace }}:/app
-          run: |
-            cd /app/book
-            make printvars
-      - name: Bake the book
-        uses: addnab/docker-run-action@v3
-        with:
-          image: ghcr.io/hendricius/the-sourdough-framework:latest
-          options: -v ${{ github.workspace }}:/app
-          run: |
-            cd /app/book
-            make website
-      - name: Release baked website to S3
-        uses: shallwefootball/s3-upload-action@master
-        with:
-          aws_key_id: ${{ secrets.AWS_KEY_ID }}
-          aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
-          aws_bucket: ${{ secrets.AWS_BUCKET_WEBSITE }}
-          source_dir: website/static_website_html
-          destination_dir: static_html_root
-      - name: Invalidate Cloudfront website cache
-        uses: chetan/invalidate-cloudfront-action@v2
-        env:
-          DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_WEBSITE }}
-          PATHS: "/*"
-          AWS_REGION: "us-east-1"
-          AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
-          AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}

.github/workflows/test-book-website.yml

@@ -0,0 +1,58 @@
+name: Test book and website for given image
+
+on: [push, pull_request]
+
+env:
+  DOCKER_IMAGE: ghcr.io/${{ github.repository }}:latest
+
+jobs:
+  test-book-website:
+    runs-on: ubuntu-latest
+    steps:
+      - name: Set up git repository
+        uses: actions/checkout@v3
+      - name: Print dependency versions
+        uses: addnab/docker-run-action@v3
+        with:
+          image: ${{ env.DOCKER_IMAGE }}
+          options: -v ${{ github.workspace }}:/app
+          run: |
+            cd /app/book
+            make show_tools_version
+      - name: Print build variables
+        uses: addnab/docker-run-action@v3
+        with:
+          image: ${{ env.DOCKER_IMAGE }}
+          options: -v ${{ github.workspace }}:/app
+          run: |
+            cd /app/book
+            make printvars
+      - name: Test baking the release versions
+        uses: addnab/docker-run-action@v3
+        with:
+          image: ${{ env.DOCKER_IMAGE }}
+          options: -v ${{ github.workspace }}:/app
+          run: |
+            cd /app/book
+            make -j build_serif_pdf build_ebook
+      - name: Upload book Artifacts
+        uses: actions/upload-artifact@v3
+        with:
+          name: books
+          path: |
+            book/book_serif/book.log
+            book/book_serif/book.pdf
+            book/book-epub/book.epub
+      - name: Test building website
+        uses: addnab/docker-run-action@v3
+        with:
+          image: ${{ env.DOCKER_IMAGE }}
+          options: -v ${{ github.workspace }}:/app
+          run: |
+            cd /app/book
+            make mrproper && make website
+      - name: Upload website Artifacts
+        uses: actions/upload-artifact@v3
+        with:
+          name: website
+          path: website/static_website_html

.github/workflows/validate-book-build.yml

@@ -1,32 +0,0 @@
-name: Validate LaTeX Document
-on: [ push, pull_request ]
-jobs:
-  test_building_book:
-    runs-on: ubuntu-latest
-    steps:
-      - name: Set up git repository
-        uses: actions/checkout@v3
-      - name: Print dependency versions
-        uses: addnab/docker-run-action@v3
-        with:
-          image: ghcr.io/hendricius/the-sourdough-framework:latest
-          options: -v ${{ github.workspace }}:/app
-          run: |
-            cd /app/book
-            make show_tools_version
-      - name: Print build variables
-        uses: addnab/docker-run-action@v3
-        with:
-          image: ghcr.io/hendricius/the-sourdough-framework:latest
-          options: -v ${{ github.workspace }}:/app
-          run: |
-            cd /app/book
-            make printvars
-      - name: Test baking the release versions
-        uses: addnab/docker-run-action@v3
-        with:
-          image: ghcr.io/hendricius/the-sourdough-framework:latest
-          options: -v ${{ github.workspace }}:/app
-          run: |
-            cd /app/book
-            make -j build_pdf build_serif_ebook

.gitignore

@@ -1,3 +1,4 @@
+.DS_Store
 *.xbb
 *.aux
 *.fdb_latexmk
@@ -12,52 +13,32 @@
 *.run.xml
 *.html
 *.dlog
+*.bak
+*.opf
+.DS_Store
 book/book.out
 .vscode/
-book/book.synctex*
-book/tikz-cache/*
 book/bookch*
-book/content.opf
-book/output-epub
 book/figures/*.png
 book/figures/*.pdf
 book/figures/*.in
-book/tables/*.png
-book/tables/*.pdf
-book/release/*
 book/book*.4ct
 book/book*.4tc
-book/book*.aux
-book/book*.bbl
-book/book*.bcf
-book/book*.blg
 book/book*.css
 book/book*.dvi
-book/book*.html
 book/book*.idv
 book/book*.lg
-book/book*.log
-book/book*.mobi
-book/book*.azw3
-book/book*.epub
 book/book*.ncx
 book/book*.out
-book/book*.pdf
-book/book*.run.xml
 book/book*.tmp
-book/book*.toc
 book/book*.xref
-book/book*.html
 book/book*.svg
-book/book-epub/
+# Directories created during build
-book/book-mobi/
+book/book_sans_serif/*
-book/book-azw3/
+book/book_serif/*
-*.bak
-book_sans_serif/
-book_serif/
-release_sans_serif/
-book/book_sans_serif-epub/
 book/static_website_html/*
-epub/
-*.opf
 website/static_website_html/*
+book/epub/
+book/book-epub/
+book/bw-book-epub/*
+book/release/*

Dockerfile

@@ -1,4 +1,4 @@
-FROM registry.gitlab.com/islandoftex/images/texlive
+FROM debian:trixie
 
 LABEL "maintainer"="Hendrik Kleinwächter <hendrik.kleinwaechter@gmail.com>"
 LABEL "repository"="https://github.com/hendricius/the-sourdough-framework"
@@ -6,7 +6,7 @@ LABEL "homepage"="https://github.com/hendricius/the-sourdough-framework"
 LABEL org.opencontainers.image.source="https://github.com/hendricius/the-sourdough-framework"
 
 # Print release information if needed
-# RUN cat /etc/*release*
+RUN cat /etc/*release*
 
 # Install base depdendencies
 RUN apt-get update && \
@@ -20,7 +20,49 @@ RUN apt-get update && \
     wget \
     ruby3.1 \
     ruby-dev \
-    build-essential
+    imagemagick \
+    rsync \
+    wget \
+    perl \
+    xzdec \
+    # dvisvgm dependencies
+    build-essential \
+    fonts-texgyre \
+    fontconfig \
+    libfontconfig1 \
+    libkpathsea-dev \
+    libptexenc-dev \
+    libsynctex-dev \
+    libx11-dev \
+    libxmu-dev \
+    libxaw7-dev \
+    libxt-dev \
+    libxft-dev \
+    libwoff-dev
+
+# Install TeX
+RUN apt-get update && \
+    apt-get install -y --no-install-recommends \
+    texlive-full \
+    texlive-luatex
+
+# Compile latest dvisvgm
+RUN wget https://github.com/mgieseki/dvisvgm/releases/download/3.1.2/dvisvgm-3.1.2.tar.gz && \
+    mv dvisvgm-3.1.2.tar.gz dvisvgm.tar.gz && \
+    tar -xzf dvisvgm.tar.gz && \
+    cd dvisvgm-* && \
+    ./configure && \
+    make && \
+    make install
+
+RUN git clone https://github.com/michal-h21/make4ht.git && \
+  cd make4ht && \
+  make && \
+  make install
+
+# Make sure everything is UTF-8
+RUN echo "export LC_ALL=en_US.UTF-8" >> /root/.bashrc && \
+    echo "export LANG=en_US.UTF-8" >> /root/.bashrc
 
 WORKDIR /root
 
@@ -31,9 +73,4 @@ COPY website/Gemfile /root
 COPY website/.ruby-version /root
 RUN bundle install
 
-# Install support to build amazon kindle books
-RUN wget https://archive.org/download/kindlegen_linux_2_6_i386_v2_9/kindlegen_linux_2.6_i386_v2_9.tar.gz && \
-    tar xzf kindlegen_linux_2.6_i386_v2_9.tar.gz && \
-    mv kindlegen /usr/bin
-
 CMD ["/bin/bash"]

LICENSE

@@ -1,21 +1,427 @@
-MIT License
+Attribution-ShareAlike 4.0 International
 
-Copyright (c) 2022 Hendrik Kleinwaechter
+=======================================================================
 
-Permission is hereby granted, free of charge, to any person obtaining a copy
+Creative Commons Corporation ("Creative Commons") is not a law firm and
-of this software and associated documentation files (the "Software"), to deal
+does not provide legal services or legal advice. Distribution of
-in the Software without restriction, including without limitation the rights
+Creative Commons public licenses does not create a lawyer-client or
-to use, copy, modify, merge, publish, distribute, sublicense, and/or sell
+other relationship. Creative Commons makes its licenses and related
-copies of the Software, and to permit persons to whom the Software is
+information available on an "as-is" basis. Creative Commons gives no
-furnished to do so, subject to the following conditions:
+warranties regarding its licenses, any material licensed under their
+terms and conditions, or any related information. Creative Commons
+disclaims all liability for damages resulting from their use to the
+fullest extent possible.
 
-The above copyright notice and this permission notice shall be included in all
+Using Creative Commons Public Licenses
-copies or substantial portions of the Software.
 
-THE SOFTWARE IS PROVIDED "AS IS", WITHOUT WARRANTY OF ANY KIND, EXPRESS OR
+Creative Commons public licenses provide a standard set of terms and
-IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY,
+conditions that creators and other rights holders may use to share
-FITNESS FOR A PARTICULAR PURPOSE AND NONINFRINGEMENT. IN NO EVENT SHALL THE
+original works of authorship and other material subject to copyright
-AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES OR OTHER
+and certain other rights specified in the public license below. The
-LIABILITY, WHETHER IN AN ACTION OF CONTRACT, TORT OR OTHERWISE, ARISING FROM,
+following considerations are for informational purposes only, are not
-OUT OF OR IN CONNECTION WITH THE SOFTWARE OR THE USE OR OTHER DEALINGS IN THE
+exhaustive, and do not form part of our licenses.
-SOFTWARE.
+
+     Considerations for licensors: Our public licenses are
+     intended for use by those authorized to give the public
+     permission to use material in ways otherwise restricted by
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+Creative Commons Attribution-ShareAlike 4.0 International Public
+License
+
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README.md

@@ -32,7 +32,8 @@ make
 
 Then you can check out the file `book/book.pdf`
 
-If you want to 🍞 bake all the versions including ebook formats (.pdf, .epub, .mobi, .azw3) run:
+If you want to 🍞 bake all the versions including ebook variants (.pdf, .epub
+in colour and size optimized Black&White), run:
 
 ```console
 make bake
@@ -42,19 +43,21 @@ You can check the files in  the folder `book/release/`
 
 ## 🍞 Baking the book locally (LaTeX)
 
-Make sure you have `biber` and `latexmk` installed. Refer to your system's
+Make sure you have `biber`, `latexmk` and ``ImageMagick`` installed. Refer to
-installation instructions for LaTeX. To create the serif .pdf format, run:
+your system's installation instructions for LaTeX. To create the serif .pdf
+format, run:
 
 ```console
 cd book/
 make
 ```
 
-If you want to 🍞 bake all the versions including ebook formats (.pdf, .epub, .mobi, .azw3) run:
+If you want to 🍞 bake all the versions including ebook variants (.pdf, .epub
+in colour and size optimized Black&White), run:
 
 ```console
 cd book/
-make bake
+make -j bake
 ```
 
 You can check the files in the folder `book/release/`
@@ -71,17 +74,17 @@ The below versions are automatically built on every push to the `main` branch.
 
 * [Download compiled .pdf version](https://www.the-bread-code.io/book.pdf)
 * [Download compiled .epub version](https://www.the-bread-code.io/book.epub)
-* [Download compiled .mobi version](https://www.the-bread-code.io/book.mobi)
-* [Download compiled .azw3 version](https://www.the-bread-code.io/book.azw3)
 
-There's an additional enhanced accessibility version using a sans serif font:
+There's an additional enhanced accessibility version using a sans-serif font:
 
-* [Download compiled .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf)
+* [Download compiled sans-serif .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf)
-* [Download compiled .epub version](https://www.the-bread-code.io/book-sans-serif.epub)
-* [Download compiled .mobi version](https://www.the-bread-code.io/book-sans-serif.mobi)
-* [Download compiled .azw3 version](https://www.the-bread-code.io/book-sans-serif.azw3)
 
-## Online HTML version (WIP)
+An additional black and white ebook is provided with a greatly reduced file
+size. This shrinks the book from more than 50MB down to ~5MB:
+
+* [Download compiled B&W .epub version](https://www.the-bread-code.io/bw-book.epub)
+
+## Online HTML version
 
 Head over to [https://www.the-sourdough-framework.com](https://www.the-sourdough-framework.com)
 
@@ -123,3 +126,14 @@ me to dedicate time to continuously update and improve this book.
 
 * [My YouTube channel](https://youtube.com/c/thebreadcode)
 * [Ask a question on Discord](https://breadco.de/discord)
+
+## License
+
+This work is licensed under a [Creative Commons Attribution-ShareAlike 4.0
+International License][cc-by-sa].
+
+[![CC BY-SA 4.0][cc-by-sa-image]][cc-by-sa]
+
+[cc-by-sa]: http://creativecommons.org/licenses/by-sa/4.0/
+[cc-by-sa-image]: https://licensebuttons.net/l/by-sa/4.0/88x31.png
+[cc-by-sa-shield]: https://img.shields.io/badge/License-CC%20BY--SA%204.0-lightgrey.svg

book/baking/baking.tex

@@ -1,34 +1,28 @@
+\chapter{Baking}%
+\label{chapter:baking}
 \begin{quoting}
-Baking refers to the part of the process where you are loading
+Baking refers to the part of the process where you are loading your dough into
-your dough into the oven. This is typically done after your
+the oven\footnote{While some breads like flatbreads could also be baked on the
-dough has gone through the bulk fermentation and proofing stage.
+stove. This chapter focuses on the home oven.}.  Baking is typically done after
+your dough has gone through the bulk fermentation and proofing stage.  This
+chapter will review what happens to your dough during baking, as well as
+several techniques used to improve the final result.
 \end{quoting}
 
-\begin{flowchart}[!htb]
+\section{The process of baking}
-\begin{center}
+Once temperature starts to rise, the dough will go through several stages as
-  \input{figures/fig-baking-process.tex}
+summarized in Table~\ref{tab:baking-stages}.  As the dough heats up, the water
-  \caption[Different steaming methods]{A schematic visualization of the baking
+and acids in your dough start to evaporate. When baking a gluten based dough,
-      process using different sources of steam in a home oven.}%
+the bubbles in your dough start to expand.  The dough starts to vertically
-  \label{fig:baking-process}
+rise, this is called oven spring.  Your bread starts to build a crust of
-\end{center}
+gel-like consistency, the crust is still extensible and can be stretched.
-\end{flowchart}
-
-Some other breads like flatbreads
-could also be baked on the stove. This chapter focuses on the
-home oven.
-
-As the dough heats up, the water and acids
-in your dough start to evaporate. When baking
-a gluten based dough, the bubbles in your dough start to expand.
-Your dough starts to vertically rise. This is called oven spring.
-Your bread starts to build a crust of gel-like consistency. The crust is still
-extensible and can be stretched.
 
 \begin{table}[htp!]
     \begin{center}
         \input{tables/table-baking-process-stages.tex}
-        \caption[Stages of dough during backing]{The different stages that
+        \caption[Stages of dough during baking]{The different stages that
-            your dough undergoes during the baking process.}
+            your dough undergoes during the baking process.}%
+        \label{tab:baking-stages}
     \end{center}
 \end{table}
 
@@ -41,28 +35,38 @@ More research should be done here to validate or invalidate this
 claim.
 
 At  \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns into a gel. It
-holds together nicely and is still extensible. This gel is essential
+holds together nicely but is still extensible. This gel is essential
-for oven spring as it retains the gas of your dough very well.
+for oven spring as it retains the gas inside your dough.
 
 At around  \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
 dough. If this weren't the case, your dough would taste soggy and
-doughy. The higher hydration your dough has, the more water your bread
+doughy. The higher the hydration your dough has, the more water your bread
-still contains after the bake. The crumb is going to taste a bit
+still contains after the bake, changing its consistency.  As a result the
-more moist. The consistency will be different.
+crumb is going to taste a bit more moist.
 
-Another often undervalued step is the evaporation of acids. At
+The water starts to boil out of the
-\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough starts to evaporate.
+dough. As the water evaporates the surrounding dough is being cooled.
-Shortly after at  \qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
+For this reason, the internal temperature of the dough never exceeds the aforementioned
-This is crucial to understand and opens a door to many interesting
+\qty{100}{\degreeCelsius} (\qty{212}{\degF}). The bread's crust can exceed the boiling point
+and continues increasing in size from the outer layer inwards~\cite{bread+temperature+baking}.
+
+Another often undervalued step is the evaporation of acids.
+At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
+starts to evaporate.
+Shortly after at~\qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
+This is crucial to understand and it opens the door to many interesting
 ways to influence your final bread's taste. As more and more water
 begins to evaporate the acids in your dough become more concentrated.
-There is less water but in relation you have more acids. A shorter
+There is less water but in relation you have more acids, therefore a shorter
-bake will therefore lead to a more tangy dough. The longer you bake the bread,
+bake will lead to a more tangy dough. The longer you bake the bread,
 the more of the water evaporates, but also ultimately the acids will follow.
-They will be more concentrated. In absolute units, though, they
+The longer you bake, the less sour your bread is going to be. By controlling
-will become less and less. The longer you bake, the less sour
+baking time you can influence which sourness level you would like to achieve.
-your bread is going to be. By baking you can
+
-influence which sourness level you would like to achieve.
+It would be a very interesting experiment to bake a bread at different exact
+temperatures. How would a bread taste with only evaporated water but
+full acidity? What if you were to just completely get rid of the acetic
+acid? How would the taste change?
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
@@ -71,21 +75,17 @@ influence which sourness level you would like to achieve.
       methods. In this case I~used a Dutch oven and an apple as dough
       replacement. All the apples were coming from the fridge. The temperature
       was measured using a barbecue thermometer.  The more steam, the faster
-      the surface temperature increases.}
+      the apple's surface temperature increases.}
 \end{figure}
 
-It would be a very interesting experiment to bake a bread at different exact
+As the temperature increases further the crust thickens. The Maillard reaction
-temperatures. How would a bread taste with only evaporated water but
+kicks in, deforming proteins and starches. The outside of your dough starts to
-full acidity? What if you were to just completely get rid of the acetic
+become browner and crisper, this process begins at
-acid? How would the taste change?
+around~\qty{140}{\degreeCelsius} (\qty{284}{\degF})
 
-As the temperature increases
+Once the temperature increases even more to around~\qty{170}{\degreeCelsius}
-the crust thickens. The Maillard reaction kicks in, further deforming
+(\qty{338}{\degF}),
-proteins and starches. The outside of your dough starts to become
+the caramelization process begins, the remaining sugars and the microbes which
-browner and crisper. This process begins at around  \qty{140}{\degreeCelsius} (\qty{284}{\degF})
-
-Once the temperature increases even more to around  \qty{170}{\degreeCelsius} (\qty{338}{\degF}),
-the caramelization process begins. The remaining sugars the microbes
 did not convert yet start to brown and darken. You can keep baking
 for as long as you like to achieve the crust color that you
 like\footnote{This really depends a lot on your personal preference.
@@ -95,65 +95,53 @@ heat your bread in the oven one more time to continue building a
 darker crust.}.
 
 The best method to know that your dough is done is to take
-the temperature of your dough. You can use a barbecue thermometer
+the temperature of your dough, you can use a barbecue thermometer
-to measure it. Once the core temperature is at around  \qty{92}{\degreeCelsius} (\qty{197}{\degF}),
+to measure it. Once the core temperature is at around~\qty{92}{\degreeCelsius}
+(\qty{197}{\degF}),
 you can stop the baking process. This is typically not done though
 as the crust hasn't been built yet\footnote{The thermometer is
 especially important when using a large loaf pan. It is sometimes
 very hard to judge from the outside if the dough is done. I~failed
 many times and ended up having a semi baked dough.}.
 
-Once your dough has finished baking, it is ready to eat. Your
+Once your dough has finished baking, it is ready to eat: your
 dough has turned into a bread. At this
 point, your bread is sterile as the temperature was too hot for
 for the microorganisms to survive\footnote{I~wonder though
 if a starter culture could be grown again from a slice of bread.
 Under heat stress the microorganisms begin sporulating. Maybe
 some of the spores survive the baking process and could be reactivated
-later? If this worked, you could use any store bought sourdough
+later? If this works, you could use any store bought sourdough
 bread as a source for a new starter.}.
 
 \section{The role of steam}
-
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{oven-example}
-  \caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
-  and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
-  rise more during the initial stage of the baking process.}
-\end{figure}
-
 Steam is essential when baking as it helps to counter premature
 crust building. During the first stage of the bake, the dough
-increases in size. The water in your dough evaporates and pushes
+increases in size as the water in your dough evaporates and pushes
 the whole dough upwards.
 
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{baking-process-steam.jpg}
-  \caption[Steam building with inverted tray]{How steam builds in your oven
-      using the later described inverted tray method.}
-\end{figure}
-
 Normally, under high heat a crust would form. Just like
 if you were to bake vegetables in your home oven, at some point
 they become darker and crisper. This is the same thing that
-happens with your dough. You want to delay this process
+happens with your dough, and you want to delay this process
 as long as possible until your dough no longer expands.
 Expansion stops when most of the microbes have died and
 the evaporating water no longer stays inside the alveoli.
+
 The stronger the gluten network, the more gas can be retained
 during the baking process. This gluten network at some point
 loses its ability to contain gas as the temperature heats
 up. The dough stops increasing in size. The steam plays
 an important role as it condenses and evaporates on top
 of your dough. The surface temperature is rapidly increasing
-to around  \qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the gel starts
+to around~\qty{75}{\degreeCelsius} (\qty{160}{\degF}). At this temperature the
-to build. This gel is still extensible and allows expansion.
+gel starts to build, and is still extensible and allows expansion.
 Without the steam, the dough would never enter the gel stage,
 but instead directly go to the Maillard reaction zone. You
 want your dough to stay in this gel stage as long as possible
 to achieve maximum expansion\footnote{You can remove your
 dough from the oven after 5~minutes to see the gel. You will notice
-that it holds the dough's structure. It has a very interesting consistency.}.
+that it holds the dough's structure and it has a very interesting consistency.}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
@@ -164,10 +152,9 @@ that it holds the dough's structure. It has a very interesting consistency.}.
 When not steaming enough, you will notice that the scoring
 incisions do not properly open up during the bake. They stay
 closed as the dough is unable to push through the crust.
-
+Another common sign, as you can see in Figure~\ref{fig:too-little-steam} is
-Another common sign is that you have larger pockets
+that you have larger pockets of air towards the crust of your dough. As the
-of air towards the crust of your dough. As the dough increases
+dough increases vertically, expansion is halted by the crust. The pockets
-vertically, expansion is halted by the crust. The pockets
 of air converge into larger pockets as the pressure increases.
 This can also happen when you are baking at too high a temperature.
 
@@ -184,10 +171,35 @@ way.
   \caption[Bread baked too hot]{A submission by Karomizu showing a bread that
       has been baked at too high a temperature or with too little steam. Note
       the large pockets of air towards the crust. They are a typical
-      indicator.}
+      indicator.}%
+      \label{fig:too-little-steam}
 \end{figure}
 
-\section{Dutch ovens}
+\section{Building up steam}
+\begin{flowchart}[!htb]
+\begin{center}
+  \input{figures/fig-baking-process.tex}
+  \caption[Different steaming methods]{A schematic visualization of the baking
+      process using different sources of steam in a home oven.}%
+  \label{fig:baking-process}
+\end{center}
+\end{flowchart}
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{oven-example}
+  \caption[Home oven baking example to maximize steam]{My default home oven setup. The tray of rocks
+  and tray on top of the rolls greatly improve the steaming capabilities. This way the bread can
+  rise more during the initial stage of the baking process.}
+\end{figure}
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{baking-process-steam.jpg}
+  \caption[Steam building with inverted tray]{How steam builds in your oven
+      using the later described inverted tray method.}%
+      \label{flc:inverted-tray}
+\end{figure}
+
+\subsection{Dutch ovens}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dutch-oven-example}
@@ -239,18 +251,19 @@ as the size of the Dutch oven is limited.
 In many cases, it makes sense to bake multiple
 loaves in one go. It makes the whole process more
 efficient as you have to knead less per loaf. The time it
-takes to make one loaf is significantly reduced. Furthermore,
+takes to make one loaf is significantly reduced on average. Furthermore,
 you don't require as much energy. You don't have
 to preheat your oven twice for each loaf.
 
 An additional disadvantage of Dutch ovens is the
-need to move very hot and heavy cast iron. \footnote{
+need to move very hot and heavy cast iron\footnote{%
   Some of them can weigh up to 10 kg. Moving them is quite
   a tedious exercise. Especially if the cast iron is
   heated you have to be very concise with your movements.
   Despite doing my best I have a few scars on my
   hands and arms from operating the Dutch ovens.
-} You will need to be very careful and ideally use
+}.
+You will need to be very careful and ideally use
 heat-resilient gloves when touching your Dutch oven.
 
 Furthermore, some of the Dutch ovens come at a hefty
@@ -259,24 +272,24 @@ top of other tools can be quite a hefty investment. For
 this reason, I advocate the inverted tray method visualized
 in the next section. In case you do not own an oven consider trying
 the simple flatbread recipe which is baked in a pan. Please
-refer to section \ref{section:flat-bread-recipe} for more details.
+refer to Section~\ref{subsec:flat-bread-recipe} for more details.
 
 
-\section{Inverted tray method}
+\subsection{Inverted tray method}
 
 The inverted tray method simulates a Dutch oven.
 By placing another tray on top of your dough, the steam
 created from the dough and water source stays
 around your dough.
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-inverted-tray-method.tex}
   \caption[Inverted tray baking process]{A schematic visualization the
   inverted tray baking method that works great for home ovens.}%
   \label{fig:inverted-tray-process}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 
 The biggest advantage of this method compared to the

book/basics/how-sourdough-works.tex

@@ -211,9 +211,11 @@ tweak just by adjusting the speed of your dough's fermentation.
 
 \section{Yeast}
 
-Yeasts are single-celled microorganisms belonging to the fungi kingdom, and
+Yeasts are single-celled microorganisms belonging to the fungi kingdom. They
-spores that are hundreds of millions of years old have been identified by
+can reproduce through either budding or by building spores. The spores are
-scientists. There are a wide variety of species --- so far, about \num{1500}
+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
@@ -321,7 +323,7 @@ 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{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
@@ -341,8 +343,8 @@ breads~\cite{shelflife+acidity}.
 
 \begin{figure}
   \includegraphics[width=1.0\textwidth]{bacteria-microscope}
-  \caption[Bacteria under the microscope]{Fructilactobacillus Sanfranciscensis
+  \caption[Bacteria under the microscope]{Fructilactobacillus
-      under the microscope.}%
+    sanfranciscensis under the microscope.}%
   \label{lactobacillus-franciscensis-microscope}
 \end{figure}
 

book/book-ebook.css

@@ -7,3 +7,12 @@
     object-fit: contain;
     width: auto;
 }
+.float {
+    max-width: 100%;
+}
+.float img {
+    max-width: 100% !important;
+    height: auto;
+    object-fit: contain;
+    width: auto;
+}

book/book.tex

@@ -18,7 +18,6 @@
 \ifdefined\HCode\else\tableofcontents\fi
 }
 
-\input{intro/foreword}
 \input{intro/preface}
 \input{intro/acknowledgements}
 
@@ -28,45 +27,37 @@
 
 \input{basics/how-sourdough-works}
 
-\chapter{Making a sourdough starter}
 \input{sourdough-starter/sourdough-starter}
 
-\chapter{Sourdough starter types}
 \input{sourdough-starter/sourdough-starter-types}
 
-\chapter{Flour types}
 \input{flour-types/flour-types}
 
-\chapter{Bread types}
 \input{bread-types/bread-types}
 
 \chapter{Wheat sourdough}%
 \label{chapter:wheat-sourdough}
 \input{wheat-sourdough/wheat-sourdough}
 
-\chapter{Non wheat sourdough}%
-\label{chapter:non-wheat-sourdough}
 \input{non-wheat-sourdough/non-wheat-sourdough}
 
-% \input{mix-ins/mix-ins.tex}
+\input{mix-ins/mix-ins.tex}
-\chapter{Baking}%
+
-\label{chapter:baking}
 \input{baking/baking}
 
-\chapter{Storing bread}%
-\label{chapter:storing-bread}
 \input{storing-bread/storing-bread}
 
 \chapter{Troubleshooting}
 \input{troubleshooting/misc}
 
 \backmatter
-\printbibliography
+\input{glossary/glossary}
 {%
 \hypersetup{hidelinks}
 \listofflowcharts
 \listoftables
 \listoffigures
 }
+\printbibliography
 
 \end{document}

book/book_sans_serif.mk4

@@ -1 +0,0 @@
-book.mk4

book/book_sans_serif.tex

@@ -1,4 +1,2 @@
 \def\isaccessible{1}
-% We have to use a symlink to book.tex to prevent tex4ebook to load book.ht4
+\input{book.tex}
-% before loading any other package and create conflicts 
-\input{sourdough_book.tex}

book/bread-types/bread-types.tex

@@ -1,11 +1,23 @@
+\chapter{Bread types}%
+\label{ch:bread-types}
 \begin{quoting}
 In this chapter you will learn about different bread types and their
-advantages and disadvantages.  At the end of this chapter you can find a very
+advantages and disadvantages.  You can also find very simple recipes for
-simple flatbread recipe. This is probably the most accessible, least effort
+flatbread and pan loaf.  The former is probably the most accessible, least
-type of bread you can make.  If you are a busy person and/or don't have an
+effort type of bread you can make, while the latter is a little more involved.
-oven, this might be exactly the type of bread you should consider.
+Free standing bread has its own chapter, due to its increased complexity.
 \end{quoting}
 
+\section{Introduction}%
+\label{sec:intro}
+
+In this section we classify bread by its baking techniques. The appearance and
+taste will of course be different, but you can get excellent bread with each
+of them. Some breads will require investment and technique, as depicted in
+Table~\ref{tab:bread-types-comparison}.  Flatbread is probably the most
+accessible, least effort type of bread you can make. If you are a busy person
+and/or don’t have an oven, this might be exactly the type of bread you should
+consider. 
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-overview-bread-types.tex}
@@ -15,38 +27,278 @@ oven, this might be exactly the type of bread you should consider.
     \end{center}
 \end{table}
 
-\section{Flatbread}
+\section{Flatbread}%
+\label{sec:flatbread}
 
 Flatbread is probably the simplest sourdough bread to make.
 To make a flatbread no oven is required; all you need is a stove.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{sourdough-stove}
+  \includegraphics[width=\textwidth]{flat-breads-selection}
-  \caption[Einkorn done on open fire]{An einkorn flatbread made directly over
+  \caption[Flatbread selection with different flours]{An assorted selection of
-      fire. This is part of a video where I~was trying to reproduce sourdough
+      different flatbreads made with sourdough. From left to right:
-      recipes of our ancestors. I~called the recipe ``cave bread''. Some
+      Wheat~tortilla, rye, spelt and corn.}%
-      viewers pointed out that probably not all our ancestors lived in caves.}
 \end{figure}
 
 This type of bread is super simple to make as you can skip
-a lot of the technique that is normally required. The flatbread
+a lot of the technique that is normally required to make wheat doughs.
-can be made with all kinds of flours. You can even use
+The flatbread can be made with all kinds of flours. You can even use
 flour without gluten, such as corn or rice flour, to make the
 dough. To make the flatbread a little more fluffy, you
 can use a little bit of wheat flour. The developing gluten
-will trap the gasses. During baking, these gasses will
+will trap the gases. During baking, these gases will
 inflate the dough.
 
 Another trick to improve the texture of the flatbread is to
 make a very wet dough. A lot of the water will evaporate
 during the baking process and thus make the bread fluffier.
-
 If your water content is very high, it will produce a
-pancake-like consistency.
+pancake-like consistency, as you can see in
+Table~\ref{tab:flat-bread-ingredients}
 
-Refer to Section~\ref{section:flat-bread-recipe}~``\nameref{section:flat-bread-recipe}''
+\begin{table}[!htb]
-to see a full recipe including the process of making such a flatbread.
+    \begin{center}
+        \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
+            use the percentages properly.}%
+            \label{tab:flat-bread-ingredients}
+    \end{center}
+\end{table}
 
+For a full recipe including the process of making such a flatbread,   refer to
+Subsection~\ref{subsec:flat-bread-recipe}
+
+\subsection{Flatbread framework}%
+\label{subsec:flat-bread-framework}
+
+As explained above, if you are just getting started, making a flatbread is the
+easiest way to start making great bread at home. With just a
+few steps, you can stop buying bread forever. This works with
+any flour, including gluten-free options.
+
+\begin{flowchart}[!htb]
+\begin{center}
+  \input{figures/fig-process-flat-bread.tex}
+  \caption[The process to make a sourdough flatbread]{The process of making a flatbread is very
+      simple, requiring very little effort. This type of bread is especially
+      handy for busy bakers.}%
+  \label{fig:flat-bread-process}
+\end{center}
+\end{flowchart}
+
+This is my go-to recipe that I~use to make bread whenever
+I~have little time or when I~am abroad. You can choose
+between two options:
+%
+\begin{enumerate}
+    \item A flatbread similar to a roti or naan bread
+    \item Sourdough pancakes.
+\end{enumerate}
+
+To get started prepare your sourdough starter. If it has not been used for a very
+long time, consider giving it another feed. To do so, simply take \qty{1}{\gram} of your
+existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water.
+If you do this in the morning, your sourdough starter will be ready in the evening. The
+warmer it is, the sooner it will be ready,  consider
+using warm water if it is very cold where you live.
+
+\begin{figure}[htb!]
+\begin{center}
+  \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
+  \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
+      dough is drier at around \qty{60}{\percent} hydration. The drier dough
+      is a little harder to mix. As wheat contains more gluten, the dough
+      puffs up during the baking process.}
+\end{center}
+\end{figure}
+
+This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
+the perfect quantity to make a dough for one person. In case you want to make more
+bread, simply multiply the quantities shown in
+Table~\ref{tab:flat-bread-ingredients}.
+
+Then in the evening simply mix the ingredients as shown in the table. Your dough
+is going to be ready in the morning. It's typically ready after 6--12~hours. If
+you use more sourdough starter it will be ready faster, conversely it will take
+longer if you use less. Try to aim for a fermentation time of 8--12~hours as
+by using your dough too soon, the flavor might not be as good. By using your
+dough later it might become a little more sour. The best option is to
+experiment and see what you personally like the most.
+
+After mixing the ingredients together cover the container, this prevents the
+dough from drying out and makes
+sure no fruit flies get access. A transparent container will be helpful
+when getting started. You can observe the dough more easily and see when
+it is ready.
+
+\begin{figure}[htb]
+\begin{center}
+  \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
+  \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
+      made using teff flour.  The image has been provided by Charliefleurene
+      via Wikipedia.}
+\end{center}
+\end{figure}
+
+If you used the flatbread option with less water, look at the size increase
+of your dough. It should have increased at least \qty{50}{\percent} in size.
+Also look out for bubbles on the sides of your container.
+
+When using the pancake recipe, look out for bubbles on the surface of your dough.
+In both cases use your nose to check the scent of your dough. Depending
+on your sourdough starter's microbiome your dough will have
+dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying
+on the smell of your dough is the best way to judge whether your
+dough is ready or not. Timings are not reliable as they
+depend on your starter and the temperature. If your dough
+is ready too soon, you can now move it directly to the fridge and bake
+it at a later, more convenient time. The low temperature will halt the fermentation
+process\footnote{There are some exceptions. In some rare cases your starter
+might also work at lower temperatures. You might have cultivated microbes that work best at
+low temperatures. Nevertheless, fermentation
+is always slower the colder it gets. A fridge really helps to preserve the state
+of your dough.}
+and your dough will last for several days. The longer you wait, the more sour the
+bread is going to be. The fridge is a great option in case you want to
+take the dough with you when visiting friends. People are going
+to love you for the freshly baked flatbreads or pancakes. If you dare,
+you can also taste a little bit of your raw uncooked dough. It is likely
+going to taste relatively sour. I~do this frequently to better evaluate the
+state of my doughs.
+
+\begin{figure}[!htb]
+\begin{center}
+  \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
+  \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
+      The pockets come from evaporated water and \ch{CO2} created by the
+      microbes.  The image has been provided by Łukasz Nowak via Wikipedia.}
+\end{center}
+\end{figure}
+
+If you are feeling lazy or don't have time, you could also use older sourdough starter
+to make the dough directly without any prior starter feedings. Your sourdough starter
+is going to regrow inside your dough. Remember that the
+final bread might be a bit more on the sour side as the balance of yeast to
+bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients}
+I~recommended using around \qtyrange{5}{20}{\percent}
+of sourdough starter based on the flour to make the dough. If you were to follow
+this approach, just use around \qty{1}{\percent} and make the dough directly.
+The dough is probably going to be ready 24~hours later, depending on the temperature.
+
+If you want to make sweet pancakes, add some sugar and optional eggs to your dough
+now. A good quantity of eggs is around one~egg per \qty{100}{\gram} of flour.
+Stir your dough a little bit and it will be ready to be used. You'll
+have delicious sweet savory pancakes, the perfect combination. By
+adding the sugar now, you make sure that the microbes don't have
+enough time to fully ferment it. If you had added the sugar
+earlier, no sweet flavor would be left  12~hours later.
+
+To bake your dough heat your stove to medium temperature. Add a little bit of
+oil to the pan. This helps with heat distribution and ensures even cooking.
+With a spatula or a spoon place your dough in the pan. If your dough
+was sitting in the fridge, bake it directly. There is no need to wait for your
+dough to come to room temperature. If you have a lid,
+place it on your pan. The lid helps to cook your dough from the top.
+The evaporating water will circulate and heat up the dough's surface. When
+making a flatbread, make the dough around \qty{1}{\cm} thick. When using the
+pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
+like.
+
+\begin{figure}[htb]
+\begin{center}
+  \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
+  \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
+      Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
+      a wheat based dough. To make the dough fluffier use more water or
+      consider adding more wheat to the mix of your dough.}
+\end{center}
+\end{figure}
+
+After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
+time from the other side. Depending on what you like, you can wait a little
+longer to allow the bread to become a bit charred. The longer you
+bake your bread, the more of the acidity is going to evaporate. If your
+dough is a bit more on the sour side, you can use this trick to balance
+out the acidity. This really depends on which flavor you are looking for.
+
+When making a flatbread I~recommend wrapping the baked flatbreads in a kitchen
+towel. This way more of the evaporating humidity stays inside of your bread,
+making sure your flatbreads stay nice and fluffy for a longer period after the
+bake. A similar strategy is used when making corn tortillas.
+
+You can safely store the baked flatbreads or pancakes in your fridge
+for weeks. When storing make sure to store them in an airtight plastic bag so that
+they do not dry out. If they dry out, spray them with some water and toast them.
+They will be almost as good as when they were freshly baked.
+
+Keep a little bit of your unbaked dough. You can use it to make the next
+batch of bread or pancakes for the next day. If you want to bake a few days later, add
+a little bit of water and flour and store this mixture in your fridge
+for as long as you like\footnote{The starter will stay good for months. If you expect to
+leave it longer, consider drying a little bit of your sourdough starter.}.
+
+\subsection{Simple flatbread recipe}%
+\label{subsec:flat-bread-recipe}
+
+By following the steps outlined in this section,
+you'll be introduced to a versatile bread that's perfect for a myriad of
+culinary applications. Whether you're scooping up a savory dip,
+wrapping a flavorful filling, or simply enjoying a piece with a drizzle
+of olive oil, these flatbreads are sure to impress.
+
+\subsubsection*{Ingredients}
+
+\begin{tabular}{r@{}rl@{}}
+\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever you have at hand)\\
+\qty{320}{\gram} &  (\qty{80}{\percent}) & Water, preferably at room temperature\\
+\qty{80}{\gram}  &  (\qty{20}{\percent}) & Active sourdough starter\\
+\qty{8}{\gram}   &   (\qty{2}{\percent}) & Salt\\
+\end{tabular}
+
+\subsubsection*{Instructions}
+\begin{description}
+\item[Prepare the dough] In a large mixing bowl, combine the flour and water.
+Mix until you have a shaggy dough with no dry spots.
+
+Add the sourdough starter and salt to the mixture. Incorporate them thoroughly
+until you achieve a smooth and homogenized dough.
+
+\item[Fermentation:] Cover the bowl with a lid or plastic wrap. Allow the dough
+    to rest and ferment until it has increased by at least \qty{50}{\percent}
+    in size.  Depending on the temperature and activity of your starter, this
+    can take anywhere from 4 to 24~hours.
+
+\item[Cooking preparation:] Once the dough has risen, heat a pan over medium heat.
+Lightly oil the pan, ensuring to wipe away any excess oil with a paper towel.
+
+\item[Shaping and cooking:] With a ladle or your hands, scoop out a portion of
+the dough and place it onto the hot pan, spreading it gently like a pancake.
+
+Cover the pan with a lid. This traps the steam and ensures even cooking
+from the top, allowing for easier flipping later.
+
+After about 5~minutes, or when the bottom of the flatbread has a
+golden-brown crust, carefully flip it using a spatula.
+
+\emph{Adjusting cook time.} If the flatbread appears too dark,
+remember to reduce the cooking time slightly for the next one.
+Conversely, if it's too pale, allow it to cook a bit longer before flipping.
+
+Cook the flipped side for an additional 5~minutes or until it's also golden
+brown.
+
+\item[Storing:] Once cooked, remove the flatbread from the pan and place it on a
+kitchen towel. Wrapping the breads in the towel will help retain their
+softness and prevent them from becoming overly crisp.
+Repeat the cooking process for the remaining dough.
+
+\item[Serving suggestion:] Enjoy your sourdough flatbreads warm,
+paired with your favorite dips, spreads, or as a side to any meal.
+
+\end{description}
 \section{Loaf pan bread}
 
 Loaf pan bread is made using the help of a special loaf pan
@@ -93,10 +345,9 @@ evaporating moisture will stay inside.
 A good trick to make excellent loaf pan bread is to make a very
 sticky dough. You can opt for a hydration of \qtyrange{90}{100}{\percent}, almost
 resembling a default sourdough starter. Just like with flatbread,
-the high humidity helps to make a more airy, fluffy crumb. At
+the high humidity helps to make a more airy, fluffy crumb. The bread will
-the same time the bread will be a bit chewier. This
+also be a bit chewier. This type of bread made with rye is my family's favorite
-type of bread made with rye is my family's favorite style of bread.
+style of bread.  The hearty rye flavor paired with the sticky consistency really
-The hearty rye flavor paired with the sticky consistency really
 makes an excellent sandwich bread.
 
 To improve the structure you can also consider using around \qty{50}{\percent}
@@ -134,15 +385,12 @@ and tools are required.
 \end{center}
 \end{figure}
 
-Normally you mix your dough. When using wheat you make sure
+When using wheat, make sure to mix your dough enough to develop a gluten network.
-that you mix enough to develop a gluten network.
+Allow the dough to reach a certain size increase during the fermentation.
-You allow the dough to reach
+Afterward, divide and pre-shape the dough into the desired visual shape you
-a certain size increase during the fermentation. Afterwards you divide and pre-shape
+would like. Each shape requires a different technique. Sometimes achieving
-the dough into the desired visual shape that you like.
+the right shape can be challenging. Making a baguette, for instance,
-Each shape requires a different technique. Sometimes achieving
+requires performing more steps. Mastering this technique takes several attempts.
-exactly the right shape can be challenging. Making a baguette,
-for instance, requires you to perform more steps. Mastering this
-technique takes several attempts.
 
 Once the dough is shaped, it is proofed again for a certain
 period of time. Once the dough is ready, a sharp tool such
@@ -154,186 +402,5 @@ performed perfectly, without mistakes.
 But after baking you will be rewarded with a beautiful bread
 with great taste and consistency.
 
-There is a fully dedicated recipe and tutorial
+There is a dedicated recipe and tutorial for this type of bread in the
-for this type of bread in the~''\nameref{chapter:wheat-sourdough}''~chapter.
+\nameref{chapter:wheat-sourdough} chapter.
-
-\section{Simple flatbread recipe}%
-\label{section:flat-bread-recipe}
-
-If you are just getting started, making a flatbread is the
-easiest way to start making great bread at home. With just a
-few steps, you can stop buying bread forever. This works with
-any flour, including gluten-free options.
-
-\begin{flowchart}[!htb]
-\begin{center}
-  \input{figures/fig-process-flat-bread.tex}
-  \caption[Flat bread process]{The process of making a flatbread is very
-      simple, requiring very little effort. This type of bread is especially
-      handy for busy bakers.}%
-  \label{fig:flat-bread-process}
-\end{center}
-\end{flowchart}
-
-This is my go-to recipe that I~use to make bread whenever
-I~have little time or when I~am abroad. You can choose
-between two options:
-%
-\begin{enumerate}
-    \item A flatbread similar to a roti or naan bread
-    \item sourdough pancakes.
-\end{enumerate}
-
-\begin{table}[!htb]
-    \begin{center}
-        \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
-            use the percentages properly.}%
-            \label{tab:flat-bread-ingredients}
-    \end{center}
-\end{table}
-
-To get started prepare your sourdough starter. If it has not been used for a very
-long time, consider giving it another feed. To do so simply take \qty{1}{\gram} of your
-existing sourdough starter and feed it with \qty{5}{\gram} of flour and \qty{5}{\gram} of water.
-If you do this in the morning, your sourdough starter will be ready in the evening. The
-warmer it is, the sooner it will be ready. If it is very cold where you live, consider
-using warm water.
-
-\begin{figure}[htb!]
-\begin{center}
-  \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
-  \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
-      dough is drier at around \qty{60}{\percent} hydration. The drier dough
-      is a little harder to mix. As wheat contains more gluten, the dough
-      puffs up during the baking process.}
-\end{center}
-\end{figure}
-
-This way you should have around \qty{11}{\gram} of sourdough ready in the evening. You will have
-the perfect quantity to make a dough for one person. In case you want to make more
-bread, simply multiply the quantities shown in
-Table~\ref{tab:flat-bread-ingredients}.
-
-Then in the evening simply mix the ingredients as shown in the table. Your dough
-is going to be ready in the morning. It's typically ready after 6--12~hours. If
-you use more sourdough starter, it will be ready faster. If you use less it will take
-longer. Try to aim for a fermentation time of 8--12~hours. If you use
-your dough too soon, the flavor might not be as good. If you use it later
-your dough might be a little more sour. The best option is to experiment
-and see what you personally like the most.
-
-After mixing the ingredients together, cover the container in which
-you made the dough. This prevents the dough from drying out and makes
-sure no fruit flies get access. A transparent container will be helpful
-when getting started. You can observe the dough more easily and see when
-it is ready.
-
-\begin{figure}[htb!]
-\begin{center}
-  \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
-  \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
-      made using teff flour.  The image has been provided by Charliefleurene
-      via Wikipedia.}
-\end{center}
-\end{figure}
-
-If you used the flatbread option with less water, look at the size increase
-of your dough. The dough should have increased at least \qty{50}{\percent} in size.
-Also look out for bubbles on the sides of your container.
-When using the pancake recipe, look out for bubbles on the surface of your dough.
-In both cases use your nose to check the scent of your dough. Depending
-on your sourdough starter's microbiome your dough will have
-dairy, fruity, alcoholic notes or vinegary, acetic notes. Relying
-on the smell of your dough is the best way to judge whether your
-dough is ready or not. Timings are not reliable as they
-depend on your starter and the temperature. If your dough
-is ready too soon, you can now move it directly to the fridge and bake
-it at a later, more convenient time. The low temperature will halt the fermentation
-process\footnote{There are some exceptions. In some rare cases your starter
-might also work at lower temperatures. You might have cultivated microbes that work best at
-low temperatures. Nevertheless, fermentation
-is always slower the colder it gets. A fridge really helps to preserve the state
-of your dough.}.
-and your dough will last for several days. The longer you wait, the more sour the
-bread is going to be. The fridge is a great option in case you want to
-take the dough with you when visiting friends. People are going
-to love you for the freshly baked flatbreads or pancakes. If you dare,
-you can also taste a little bit of your raw uncooked dough. It is likely
-going to taste relatively sour. I~do this frequently to better evaluate the
-state of my doughs.
-
-
-\begin{figure}[htb!]
-\begin{center}
-  \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
-  \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
-      The pockets come from evaporated water and \ch{CO2} created by the
-      microbes.  The image has been provided by Lukasz Nowak via Wikipedia.}
-\end{center}
-\end{figure}
-
-If you are feeling lazy or don't have time, you could also use older sourdough starter
-to make the dough directly without any prior starter feedings. Your sourdough starter
-is going to regrow inside your dough. The
-final bread might be a bit more on the sour side as the balance of yeast to
-bacteria could be off. In the Table~\ref{tab:flat-bread-ingredients}
-I~recommended using around \qtyrange{5}{20}{\percent}
-of sourdough starter based on the flour to make the dough. If you were to follow
-this approach, just use around \qty{1}{\percent} and make the dough directly.
-The dough is probably going to be ready 24~hours later, depending on the temperature.
-
-If you want to make sweet pancakes, add some sugar and optional eggs to your dough
-now. A good quantity of eggs is around 1 egg per \qty{100}{\gram} of flour.
-Stir your dough a little bit and it will be ready to be used. You'll
-have delicious sweet savory pancakes, the perfect combination. By
-adding the sugar now, you make sure that the microbes don't have
-enough time to fully ferment it. If you had added the sugar
-earlier, no sweet flavor would be left  12~hours later.
-
-To bake your dough heat your stove to medium temperature. Add a little bit of
-oil to the pan. This helps with heat distribution and ensures even cooking.
-With a spatula or a spoon place your dough in the pan. If your dough
-was sitting in the fridge, bake it directly. There is no need to wait for your
-dough to come to room temperature. If you have a lid,
-place it on your pan. The lid helps to cook your dough from the top.
-The evaporating water will circulate and heat up the dough's surface. When
-making a flatbread, make the dough around \qty{1}{\cm} thick. When using the
-pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
-like.
-
-\begin{figure}[htb!]
-\begin{center}
-  \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
-  \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
-      Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
-      a wheat based dough. To make the dough fluffier use more water or
-      consider adding more wheat to the mix of your dough.}
-\end{center}
-\end{figure}
-
-After 2--4~minutes flip over the pancake or flatbread. Bake it for the same
-time from the other side. Depending on what you like, you can wait a little
-longer to allow the bread to become a bit charred. The longer you
-bake your bread, the more of the acidity is going to evaporate. If your
-dough is a bit more on the sour side, you can use this trick to balance
-out the acidity. This really depends on which flavor you are looking for.
-
-When making a flatbread I~recommend wrapping the baked flatbreads
-in a kitchen towel. This way more of the evaporating humidity
-stays inside of your bread. This makes sure your flatbreads stay
-nice and fluffy for a longer period after the bake. A similar strategy is
-used when making corn tortillas.
-
-You can safely store the baked flatbreads or pancakes in your fridge
-for weeks. When storing make sure to store them in an airtight plastic bag so that
-they do not dry out.
-
-Keep a little bit of your unbaked dough. You can use it to make the next
-batch of bread or pancakes for the next day. If you want to bake a few days later, add
-a little bit of water and flour and store this mixture in your fridge
-for as long as you like\footnote{The starter will stay good for months. If you expect to
-leave it longer, consider drying a little bit of your sourdough starter.}.

book/cover/cover.tex

@@ -29,9 +29,17 @@
 % Whitespace between the title block and the copyright text
 \vspace{0.5\textheight}
 
-{\noindent The full source code for the book is available at \\
+
-\url{https://github.com/hendricius/the-sourdough-framework/} under MIT
+{\noindent
-license. Do not hesitate to report mistakes or sug\-gestions for
+\begin{flushleft}
-improvements. A hardcover version of the book is also available. More information here:
+    \includegraphics[width=3cm]{cover/CC-BY-SA}\par
-\url{https://www.breadco.de/hardcover-book}}\\[\baselineskip]
+The full source code for the book is available at
+\url{https://github.com/hendricius/the-sourdough-framework/} under CC-BY-SA
+license.
+See \url{https://creativecommons.org/licenses/by-sa/4.0/} for more details.
+Do not hesitate to report mistakes or sug\-gestions for
+improvements. A hardcover version of the book is also available. More
+information here: \url{https://www.breadco.de/hardcover-book}
+\end{flushleft}
+}
 }

book/figures/fig-baking-process.tex

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

book/figures/fig-bulk-fermentation.tex

@@ -1,25 +1,28 @@
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [start] (init) {Bulk fermentation};
-  \node [block, right of=init] (check_dough) {Check the dough};
+  \node [block, right of=init, node distance=4cm] (check_dough) {Check the dough};
   \node [block, right of=check_dough, node distance=4cm] (size_increase) {Check dough size increase};
   \node [block, below of=size_increase, node distance=2cm] (ph_value) {Check dough pH value};
   \node [block, below of=ph_value, node distance=2cm] (smell) {Check dough smell};
-  \node [decision, right of=ph_value, node distance=4cm] (dough_ready) {Dough ready?};
+  \node [decision, right of=size_increase, node distance=4cm] (dough_ready) {Dough ready?};
-  \node [success, below of=dough_ready] (divide_preshape) {Divide and preshape};
+  \node [success] at(dough_ready |- smell) (divide_preshape) {Divide and preshape};
-  \node [decision, below of=smell] (dough_flattened) {Dough flattened out?};
+  \node [decision, above of=size_increase] (dough_flattened) {Dough flattened out?};
-  \node [block, below of=check_dough, node distance=3cm] (wait_60_minutes) {Wait\\ 60~minutes};
+  \node [block, above of=check_dough] (wait_60_minutes) {Wait\\ 60~minutes};
-  \node [block, below of=wait_60_minutes, node distance=4cm] (stretch_fold) {Stretch and fold};
+  \node [block, above of=wait_60_minutes] (stretch_fold) {Stretch and fold};
 
   \path [line] (init) -- (check_dough);
   \path [line] (check_dough) -- (size_increase);
-  \path [line] (check_dough) -- node{or} (ph_value);
+  % Tricks not to get double lines
-  \path [line] (check_dough) -- node{or} (smell);
+  \path [line] (check_dough) ++(2, -2) -- node{or} (ph_value);
+  \path [line] (check_dough) ++(2, 0) -- node{} ++(0, -4) -- node{or} (smell);
+  \path [line] (check_dough) ++(2, -4) -- node{or} (smell);
   \path [line] (size_increase) -- (dough_ready);
-  \path [line] (ph_value) -- (dough_ready);
+  % Same tricks not to get double lines and also we do _not_ want arrows
-  \path [line] (smell) -- (dough_ready);
+  \path [draw, thick] (ph_value) -- node{} ++(2, 0);
+  \path [draw, thick] (smell) -| node{} ++(2, 4);
   \path [line] (dough_ready) -- node{yes} (divide_preshape);
-  \path [line] (dough_ready) -- node{no} (dough_flattened);
+  \path [line] (dough_ready) |- node[right=3pt]{no} (dough_flattened);
-  \path [line] (dough_flattened) -- node{yes} (stretch_fold);
+  \path [line] (dough_flattened) |- node[right=3pt]{yes} (stretch_fold);
   \path [line] (dough_flattened) -- node{no} (wait_60_minutes);
   \path [line] (stretch_fold) -- (wait_60_minutes);
   \path [line] (wait_60_minutes) -- (check_dough);

book/figures/fig-dividing-preshaping.tex

@@ -2,8 +2,8 @@
   \node [start] (init) {Dividing required?};
   \node [decision, right of=init, node distance=5cm] (more_than_one_loaf) {More than 1 loaf?};
   \node [success, right of=more_than_one_loaf, node distance=5cm] (yes) {Yes};
-  \node [success, below of=yes, node distance=3cm] (no) {No};
+  \node [success, below of=yes] (no) {No};
   \path [line] (init) -- (more_than_one_loaf);
   \path [line] (more_than_one_loaf) -- (yes);
-  \path [line] (more_than_one_loaf) -- (no);
+  \path [line] (more_than_one_loaf.south) -- node{} ++(0, -1) |- (no);
 \end{tikzpicture}

book/figures/fig-dutch-oven-process.tex

@@ -7,14 +7,13 @@
   \node [block, below of=spritz] (close) {Close DO};
   \node [block, left of=close] (back_oven) {Place DO back in oven};
   \node [block, left of=back_oven] (bake) {Bake 30~minutes at \qty{230}{\degreeCelsius} (\qty{446}{\degF})};
-  \node [block, below of=heat_oven] (wait_5_minutes) {Wait\\ 5 minutes};
+  \node [decision, below right= 5cm and -1 cm of heat_oven]  (is_ready_check)
-  \node [decision, below of=wait_5_minutes, node distance=4cm] (is_ready_check) {Core temperature \qty{92}{\degreeCelsius} (\qty{197}{\degF})?};
+        {Core temperature \qty{92}{\degreeCelsius} (\qty{197}{\degF})?};
+  \node [block, below of=is_ready_check, node distance=4cm] (wait_5_minutes) {Wait\\ 5 minutes};
   \node [block, right of=is_ready_check, node distance=4cm] (remove_do_lid) {Remove DO lid};
-  \node [block, right of=wait_5_minutes] (test_temperature_again) {Test core temperature again};
+  \node [decision, right of=remove_do_lid, node distance=3.5cm] (dark_enough_decision) {Crust color dark enough?};
-  \node [decision, right of=remove_do_lid, node distance=4cm] (dark_enough_decision) {Crust color dark enough?};
+  \node [success, below of=dark_enough_decision, node distance=4cm] (finish_baking) {Bread is finished};
-  \node [success, below of=dark_enough_decision] (finish_baking) {Bread is finished};
+  \node [block, right of=dark_enough_decision, node distance=3.5cm] (bake_5_more_minutes) {Bake another 5~minutes};
-  \node [block, below of=close] (test_crust_again) {Test crust color again};
-  \node [block, below of=test_crust_again] (bake_5_more_minutes) {Bake another 5~minutes};
   \path [line] (heat_oven) -- (remove_oven);
   \path [line] (remove_oven) -- (open_load_dough);
   \path [line] (open_load_dough) -- (score);
@@ -22,14 +21,12 @@
   \path [line] (spritz) -- (close);
   \path [line] (close) -- (back_oven);
   \path [line] (back_oven) -- (bake);
-  \path [line] (bake) -- (is_ready_check);
+  \path [line] (bake.west) -- node{} ++(-2, 0) -| (is_ready_check.north);
   \path [line] (is_ready_check) -- node{yes} (remove_do_lid);
   \path [line] (is_ready_check) -- node{no} (wait_5_minutes);
-  \path [line] (wait_5_minutes) -- (test_temperature_again);
+  \path [line] (wait_5_minutes.west) -- node{} ++(-1.5, 0) |- (is_ready_check.west);
-  \path [line] (test_temperature_again) -- (is_ready_check);
   \path [line] (remove_do_lid) -- (dark_enough_decision);
   \path [line] (dark_enough_decision) -- node{yes} (finish_baking);
   \path [line] (dark_enough_decision) -- node{no} (bake_5_more_minutes);
-  \path [line] (bake_5_more_minutes) -- (test_crust_again);
+  \path [line] (bake_5_more_minutes.east) -- node{} ++(1, 0) -- node{} ++(0, 2.3) -| (dark_enough_decision.north);
-  \path [line] (test_crust_again) -- (dark_enough_decision);
 \end{tikzpicture}

book/figures/fig-kneading-process.tex

@@ -1,26 +1,26 @@
-\begin{tikzpicture}[node distance = 3cm, auto]
+\begin{tikzpicture}[node distance = 4cm, auto]
   \node [start] (init) {Homogenize recipe ingredients};
-  \node [block, right of=init, node distance=3cm] (wait1) {Wait\\15~minutes};
+  \node [block, right of=init] (wait1) {Wait\\15~minutes};
   \path [line] (init) -- (wait1);
-  \node [block, right of=wait1, node distance=3cm] (knead1) {Knead 5~minutes};
+  \node [block, right of=wait1] (knead) {Knead 5~minutes};
-  \path [line] (wait1) -- (knead1);
+  \path [line] (wait1) -- (knead);
-  \node [block, right of=knead1, node distance=3cm] (wait2) {Wait\\15~minutes};
+  \node [block, right of=knead] (wait2) {Wait\\15~minutes};
-  \path [line] (knead1) -- (wait2);
+  \path [line] (knead) -- (wait2);
-  \node [decision, below of=wait2, node distance=3cm] (windowpane_test) {Window-pane?};
+  \node [decision, below of=wait2, node distance=4cm] (windowpane_test) {Window-pane?};
   \path [line] (wait2) -- (windowpane_test);
-  \path [line] (windowpane_test) -- node{no} (knead1);
+  \path [line] (windowpane_test.east) -- node{no} ++(1, 0) -- node{} ++(0, 5.7) -|  (knead.north);
-  \node [decision, left of=windowpane_test, node distance=4.5cm] (more_water) {Bassinage for more water?};
+  \node [decision] at (windowpane_test -| knead) (more_water) {Bassinage for more water?};
   \path [line] (windowpane_test) -- node{yes} (more_water);
-  \node [block, left of=more_water, node distance=4.5cm] (add_water) {Add water};
+  \node [block] at (wait1 |- more_water) (add_water) {Add water};
   \path [line] (more_water) -- node{yes} (add_water);
-  \path [line] (add_water) -- (knead1);
+  \path [line] (add_water.north east) -- (knead.south west);
-  \node [decision, below of=more_water, node distance=3.5cm] (dough_sample) {Aliquot sample?};
+  \node [decision, below of=more_water, node distance=4.5cm] (dough_sample) {Aliquot sample?};
   \path [line] (more_water) -- node{no} (dough_sample);
-  \node [block, right of=dough_sample, node distance=4.5cm] (dough_ball) {Make round dough ball};
+  \node [block] at (dough_sample -| wait2) (dough_ball) {Make round dough ball};
   \path [line] (dough_sample) -- node{no} (dough_ball);
-  \node [block, below of=dough_sample, node distance=3cm] (extract_sample) {Extract sample};
+  \node [block, below of=dough_sample] (extract_sample) {Extract sample};
   \path [line] (dough_sample) -- node{yes} (extract_sample);
-  \path [line] (extract_sample) -- (dough_ball);
+  \path [line] (extract_sample.north east) -- (dough_ball.south west);
-  \node [success, below of=dough_ball, node distance=3cm] (begin_bulk) {Begin bulk fermentation};
+  \node [success, below of=dough_ball] (begin_bulk) {Begin bulk fermentation};
   \path [line] (dough_ball) -- (begin_bulk);
 \end{tikzpicture}

book/figures/fig-life-planet-sourdough-timeline.tex

@@ -0,0 +1,69 @@
+\begin{tikzpicture}
+  % Draw horizontal line
+  \draw[line width=1pt] (0,0) -- (\textwidth,0);
+
+  % Define the width of each segment
+  \pgfmathsetlengthmacro{\segmentwidth}{\textwidth/12}
+
+  % Draw lines for the events, higher up so that they don't overflow the text
+  % Placing the lines has been a bit manual work of trying different values
+  % Maritime bacteria.
+
+  \draw[line width=1pt] (2.8*\segmentwidth,1) -- (2.8*\segmentwidth,0.2);
+  % Eukaryotes
+  \draw[line width=1pt] (5.8*\segmentwidth,1.5) -- (5.8*\segmentwidth,0.2);
+  % First bacteria on land
+  \draw[line width=1pt] (9.1*\segmentwidth,-1.25) -- (9.1*\segmentwidth,-0.2);
+  % Maritime fungi ancestors
+  \draw[line width=1pt] (9.5*\segmentwidth,-2) -- (9.5*\segmentwidth,-0.2);
+  % Fungi on land
+  \draw[line width=1pt] (10.8*\segmentwidth,-2.75) -- (10.8*\segmentwidth,-0.2);
+  % Yeasts on land
+  \draw[line width=1pt] (11.1*\segmentwidth,-3.0) -- (11.1*\segmentwidth,-0.2);
+  % First dinosaurs
+  \draw[line width=1pt] (11.4*\segmentwidth,0.5) -- (11.4*\segmentwidth,0.2);
+  % Pangea begins to rift apart
+  \draw[line width=1pt] (11.6*\segmentwidth,1) -- (11.6*\segmentwidth,0.2);
+  % Dinosaur extinction
+  \draw[line width=1pt] (11.9*\segmentwidth,1.5) -- (11.9*\segmentwidth,0.2);
+  % Additional line for dinosaurs since it is so close
+  \draw[line width=1pt] (11.9*\segmentwidth,1.49) -- (11.70*\segmentwidth,1.85);
+
+  % Special lines for december events since they are so close togehter
+  \draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (12.0*\segmentwidth,0.2);  % Main branch
+  \draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (11.75*\segmentwidth,2.5); % Branch to first humans
+  \draw[line width=1pt] (12.0*\segmentwidth,3.0) -- (11.75*\segmentwidth,3.0); % Branch to Jordan
+  % Move pasteur down a bit so the lines look like they cross
+  \draw[line width=1pt] (12.0*\segmentwidth,2.99) -- (11.75*\segmentwidth,3.5); % Branch to Pasteur
+
+  % Draw months and month separators
+  \foreach \i/\month in {0/Jan, 1/Feb, 2/Mar, 3/Apr, 4/May, 5/Jun, 6/Jul, 7/Aug, 8/Sep, 9/Oct, 10/Nov, 11/Dec} {
+      % Separators
+      \draw[line width=1pt] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
+      % Month names
+      \node[timeline_event, below] at ({(\i+0.5)*\segmentwidth},-0.1) {\month};
+  }
+  \draw[line width=1pt] (\textwidth,0.1) -- (\textwidth,-0.1);
+
+  % Full timeline width for billion years
+  \draw[stealth-stealth, line width=1pt] (0,-3.8) -- node[midway, timeline_timespan] {4.45 billion years} (\textwidth,-3.8);
+
+  % Indicator for the period of 3 months = 1.1 billion years
+  \draw[stealth-stealth, line width=1pt] (0,-1.0) -- node[midway, timeline_timespan] {1.11 billion years} ({\segmentwidth * 3},-1.0);
+
+  % Place events on the timeline with dates using the timeline_event style
+  % As a calculation I used (4.54 billion years / 12 months = 0.3785 billion years/month.
+  \node[timeline_event, above] at (2.5*\segmentwidth,1) {Mar 25:~First maritime bacteria and archae};
+  \node[timeline_event, above] at (4.50*\segmentwidth,1.5) {June 25:~First organisms with nuklei (eukaryotes)};
+  \node[timeline_event, above] at (7.8*\segmentwidth,-1.5) {Oct 4:~First bacteria on land};
+  \node[timeline_event, above] at (8.0*\segmentwidth,-2.25) {Oct 15:~First maritime ancestors of fungi};
+  \node[timeline_event, above] at (9.7*\segmentwidth,-2.75) {Nov 24:~Fungi on land};
+  \node[timeline_event, above] at (10.5*\segmentwidth,-3.25) {Dec 3:~Yeasts on land};
+  \node[timeline_event, above] at (10.2*\segmentwidth,0.5) {Dec 14:~First dinosaurs};
+  \node[timeline_event, above] at (9.8*\segmentwidth,1) {Dec 17:~Pangea begins to rift apart};
+  \node[timeline_event, above] at (10.15*\segmentwidth,1.5) {Dec 29:~Dinosaurs go extinct};
+  \node[timeline_event, above, anchor=east, align=right] at (11.75*\segmentwidth,2.5) {Dec 31:~First humans};
+  \node[timeline_event, above, anchor=east, align=right] at (11.75*\segmentwidth,3.0) {Dec 31:~Sourdough in Jordan (23:59:55)};
+  \node[timeline_event, above, anchor=east, align=right] at (11.75*\segmentwidth,3.5) {Dec 31:~Louis Pasteur isolated yeast (23:59:59)};
+
+\end{tikzpicture}

book/figures/fig-liquid-starter-conversion.tex

@@ -1,19 +1,17 @@
-\begin{tikzpicture}[node distance = 3cm, auto]
+\begin{tikzpicture}[node distance = 5cm, auto]
-  \node [start] (init) {Make a regular or stiff starter};
+  \node [start] (init) {Take your regular or stiff starter};
   \node [block, right of=init] (feed_new_ratio) {Mix \qty{1}{\gram} existing starter, \qty{5}{\gram} flour and \qty{25}{\gram} water};
-  \node [block, right of=feed_new_ratio] (next_day) {Wait\\ \qty{24}{\hour}};
+  \node [decision, below of=feed_new_ratio, node distance=5cm] (ready_signs) {Sour yogurty smell and bubbles visible on flour?};
-  \node [block, below of=init, node distance=4cm] (feed_again) {Feed again using 1:5:25 ratio};
+  \node [block, right of=ready_signs, node distance=4cm] (feed_again) {Feed again using 1:5:25 ratio};
-  \node [block, right of=next_day, node distance=5cm] (test) {Check starter readiness?};
+  \node [block, left of=ready_signs, node distance=5cm] (last_feed) {Feed one last time};
-  \node [decision, below of=next_day, node distance=4cm] (ready_signs) {Sour yogurty smell and bubbles visible on flour?};
+  \node [success, below of=last_feed, node distance=4cm] (bread_dough) {Make bread dough};
-  \node [block, below of=test, node distance=4cm] (last_feed) {Feed one last time};
-  \node [success, below of=last_feed, node distance=3cm] (bread_dough) {Make bread dough};
   \path [line] (init) -- (feed_new_ratio);
-  \path [line] (feed_new_ratio) -- (next_day);
+  \path [line] (feed_new_ratio) -- node{Wait \qty{24}{\hour}} (ready_signs);
-  \path [line] (feed_again) -- node{repeat 3 times} (feed_new_ratio);
+  \path [line] (feed_again) -- node[anchor=east]  {} ++(2.2,0) |- (feed_new_ratio);
-  \path [line] (next_day) -- node{after 3~days} (test);
-  \path [line] (next_day) -- (feed_again);
-  \path [line] (test) -- (ready_signs);
   \path [line] (ready_signs) -- node{no} (feed_again);
-  \path [line] (ready_signs) -- node{yes} (last_feed);
+  \path [line] (ready_signs) -- node[above=2pt]{~yes} (last_feed);
   \path [line] (last_feed) -- node{after \qtyrange{6}{12}{\hour}} (bread_dough);
+  \draw [thick, ->] ($ (feed_again.north) +(0.7cm, 1cm)$) arc (-45:220:1cm);
+  \node [anchor=north, text width=5em] at ($(feed_again.north west)+(1.8cm, 2.3cm)$) {Repeat 3~times};
+  
 \end{tikzpicture}

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

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

book/figures/fig-proofing-process.tex

@@ -1,22 +1,20 @@
 \begin{tikzpicture}[node distance = 3cm, auto]
-  \node [decision_start] (init) {Room temperature proofing?};
+  \node [decision_start] (init) {Room temperature-proofing?};
-  \node [decision, right of=init, node distance=9cm] (retard_bake_decision) {Bake in less than  \qty{10}{\hour} from now?};
+  \node [decision, right of=init, node distance=8cm] (retard_bake_decision) {Bake in less than  \qty{10}{\hour} from now?};
   \node [block, below of=init, node distance=4cm] (poke) {Poke the dough};
-  \node [block, right of=poke, node distance=4cm] (wait_poke) {Wait\\ 15~minutes};
+  \node [block, left of=poke] (wait_poke) {Wait\\ 15~minutes};
-  \node [decision, below of=poke, node distance=3cm] (dent_visible_decision) {Dent still visible after 1~minute?};
+  \node [decision, below of=poke] (dent_visible_decision) {Dent still visible after one~minute?};
   \node [success, right of=dent_visible_decision, node distance=4cm] (bake) {Score and bake};
-  \node [block, below of=retard_bake_decision, node distance=3cm] (wait_retard) {Wait\\ 15~minutes};
+  \node [block] at (retard_bake_decision |- poke) (wait_retard) {Wait\\ 15~minutes};
-  \node [block, below of=wait_retard, node distance=3cm] (retard) {Proof in fridge at  \qty{4}{\degreeCelsius} (\qty{40}{\degF})};
+  \node [block] at (wait_retard |- bake) (retard) {Proof in fridge at \qty{4}{\degreeCelsius} (\qty{40}{\degF})};
-  \node [block, right of=wait_retard, node distance=3cm] (move_to_fridge) {Move dough directly to fridge};
   \path [line] (init) -- node{yes} (poke);
   \path [line] (init) -- node{no} (retard_bake_decision);
   \path [line] (poke) -- (dent_visible_decision);
   \path [line] (dent_visible_decision) -- node{yes} (bake);
-  \path [line] (dent_visible_decision) -- node{no} (wait_poke);
+  \path [line] (dent_visible_decision.west) -- node{no} ++(-1.4, 0) -- node{} (wait_poke.south);
   \path [line] (wait_poke) -- (poke);
   \path [line] (retard_bake_decision) -- node{yes} (wait_retard);
-  \path [line] (retard_bake_decision) -- node{no} (move_to_fridge);
+  \path [line] (retard_bake_decision.east) -- node{no} ++(1, 0) |- node{} (retard.east);
   \path [line] (wait_retard) -- (retard);
-  \path [line] (move_to_fridge) -- (retard);
   \path [line] (retard) -- (bake);
 \end{tikzpicture}

book/figures/fig-shaping-process.tex

@@ -1,12 +1,12 @@
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [start] (init) {Begin shaping};
-  \node [decision, right of=init, node distance=5cm] (overfermented_decision) {Dough overly sticky or dough tears?};
+  \node [decision, right of=init, node distance=4cm] (overfermented_decision) {Dough overly sticky or dough tears?};
   \node [block, right of=overfermented_decision, node distance=4cm] (overfermented) {Your dough is likely overfermented};
-  \node [fail, right of=overfermented, node distance=3cm] (loafpan) {Move to loaf pan, short proof, then bake directly};
+  \node [fail, right of=overfermented, node distance=4cm] (loafpan) {Move to loaf pan, short proof, then bake directly};
-  \node [block, below of=init, node distance=4cm] (shaping_technique) {Proceed with shaping technique};
+  \node [block, below of=overfermented_decision, node distance=4cm] (shaping_technique) {Proceed with shaping technique};
-  \node [block, right of=shaping_technique, node distance=3cm] (flour) {Flour shaped dough};
+  \node [block, right of=shaping_technique] (flour) {Flour shaped dough};
-  \node [block, right of=flour, node distance=3cm] (banneton) {Place upside down in banneton};
+  \node [block, right of=flour] (banneton) {Place upside down in banneton};
-  \node [success, right of=banneton, node distance=3cm] (proof) {Begin proofing};
+  \node [success, right of=banneton] (proof) {Begin proofing};
   \path [line] (init) -- (overfermented_decision);
   \path [line] (overfermented_decision) -- node{yes} (overfermented);
   \path [line] (overfermented_decision) -- node{no} (shaping_technique);

book/figures/fig-sourdough-history-timeline.tex

@@ -0,0 +1,69 @@
+\begin{tikzpicture}
+  \pgfmathsetlengthmacro{\timelinewidth}{(\textwidth-0.5cm)}
+
+  % Define the width of each segment
+  \pgfmathsetlengthmacro{\segmentwidth}{\timelinewidth/12}
+
+  % Draw horizontal lines
+  \draw[line width=1pt, color=hlorange] (0,0) -- (\timelinewidth/2,0);
+  \draw[line width=1pt] (\timelinewidth/2,0) -- (\timelinewidth/2 +1.5*\segmentwidth/3,0);
+  \draw[line width=1pt] (\timelinewidth/2 + 2*\segmentwidth/3,0) --(\timelinewidth, 0);
+  \draw[line width=1pt] (\timelinewidth/2+1.5*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+1.5*\segmentwidth/3+5, 0.2);
+  \draw[line width=1pt] (\timelinewidth/2+2*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+2*\segmentwidth/3+5, 0.2);
+
+  % Lines for periods
+  \draw[stealth-stealth, line width=1pt] (0,-3.7)
+    -- node[midway, timeline_timespan] {Historic breadmaking} ({\segmentwidth * 7.8},-3.7);
+  \draw[stealth-stealth, line width=1pt] ({\segmentwidth * 7.8},-3.7)
+    -- node[midway, timeline_timespan] {Modern bread} ({\segmentwidth * 12},-3.7);
+
+  % Regularly placed events, not in chronological order
+  % since should be placed on top of others on the timeline
+
+  % BC
+  \draw[line width=1pt] ({\segmentwidth*3},1.0) -- ({\segmentwidth*3},0.3)
+    node[at start, left, timeline_event] {6000~BC: First beer in Egypt};
+  \draw[line width=1pt] ({\segmentwidth*5.95},1.5) -- ({\segmentwidth*5.95},0.3)
+    node[at start, left, timeline_event] {70~BC:~First water mill};
+
+  % Sourdough in Jordan
+  \draw[line width=1pt] (0,-0.3) -- (0,-1.5);
+  \draw[line width=1pt] (0,-1.5) -- (0.25,-1.5);
+  \node[timeline_event, below, anchor=west] at (0.25,-1.5)
+  {\begin{tabular}{@{}l@{}l@{}}
+      \num{12000}~BC:&~Sourdough in Jordan\\
+                     &~Cultivation of Einkorn\\
+    \end{tabular}};
+
+  % AD
+  \draw[line width=1pt] ({\segmentwidth*10.50},1.0) -- ({\segmentwidth*10.50},0.3)
+    node[at start, above, timeline_event] {\hspace{1.0cm}1950:~Modern Wheat};
+  \draw[line width=1pt] ({\segmentwidth*9.60},1.5) -- ({\segmentwidth*9.60},0.3)
+    node[at start, above, timeline_event] {1868:~Commercial yeast};
+  \draw[line width=1pt] ({\segmentwidth*7.8},2) -- ({\segmentwidth*7.8},0.3)
+    node[at start, above, timeline_event] {1680:~Discovery of microorganisms};
+
+  \draw[line width=1pt] ({\segmentwidth*8.80},-1.25) -- ({\segmentwidth*8.80},-0.3)
+    node[at start, left, timeline_event] {1785:~Steam mill};
+  \draw[line width=1pt] ({\segmentwidth*9.57},-1.75) -- ({\segmentwidth*9.57},-0.3)
+    node[at start, left, timeline_event] {1857:~Isolated Yeast};
+  \draw[line width=1pt] ({\segmentwidth*9.80},-2.25) -- ({\segmentwidth*9.80},-0.3)
+    node[at start, left, timeline_event] {1885:~Electrical mixer};
+  \draw[line width=1pt] ({\segmentwidth*11.20},-2.75) -- ({\segmentwidth*11.20},-0.3)
+    node[at start, left, timeline_event] {2020:~COVID-19 Pandemic};
+
+  % Indicators for period
+  % Draw millenary and century separators
+  \foreach \i/\century in {0/-12000, 1/-10000, 2/-8000, 3/-6000, 4/-4000, 5/-2000}{
+      % Separators
+      \draw[line width=1pt, color=hlorange] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
+      % Events for timeline
+      \node[timeline_event, below, text=hlorange] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
+  }
+  \foreach \i/\century in {6/0, 7/1600, 8/1700, 9/1800, 10/1900, 11/2000, 12/2100}{
+      % Separators
+      \draw[line width=1pt] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
+      % Events for timeline
+      \node[timeline_event, below] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
+  }
+\end{tikzpicture}

book/figures/fig-starter-readiness.tex

@@ -1,19 +1,40 @@
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [start] (init) {Make a starter};
-  \node [block, right of=init, node distance=3cm] (feed) {Feed your starter};
+  \node [decision, right of=init, node distance=3.5cm] (decision_start) {Starter last fed within 3~days?};
-  \path [line] (init) -- (feed);
+  \node [block, right of=decision_start, text width=7em, node distance=4cm] (feed_no_branch)
-  \node [block, right of=feed, node distance=3cm] (wait_12_after_feed) {Wait\\ \qty{12}{\hour}};
+      {Feed starter twice:\par \qty{48}{\hour} before\par \qtyrange{6}{12}{\hour} before};
-  \path [line] (feed) -- (wait_12_after_feed);
+  \node [block, below of=feed_no_branch, text width=7em, node distance=2.7cm] (feed_yes_branch)
-  \node [block, right of=wait_12_after_feed, node distance=3cm] (ready_question) {Perform readiness check};
+      {Feed starter \qtyrange{6}{12}{\hour} before making dough.};
-  \path [line] (wait_12_after_feed) -- (ready_question);
+  \node [block, right of=feed_no_branch, text width=7em, node distance=4cm] (high_ratio)
-  \node [block, above of=feed, node distance=3cm] (wait_12) {Wait\\ \qty{12}{\hour}};
+    {Use a 1:10:10 ratio:\par \begin{tabular}{r@{}l}
-  \path [line] (wait_12) -- (feed);
+           10&~g starter,\\
-  \node [decision, right of=ready_question, node distance=3.2cm] (is_bubbly) {Bubbly? Size Increase?};
+          100&~g flour, \\
-  \path [line] (ready_question) -- (is_bubbly);
+          100&~g water.\end{tabular}};
-  \path [line] (is_bubbly) -- node[anchor=east, above=2pt] {no} ++(2.2,0) |- (wait_12);
+  \node [block, right of=feed_yes_branch, text width=7em, node distance=4cm] (low_ratio)
-  \node [decision, below of=is_bubbly, node distance=4.0cm] (check_smell) {Vinegary, or yogurt smell?};
+  {Use a 1:5:5 ratio:\par \begin{tabular}{r@{}l}
-  \path [line] (is_bubbly) -- node{yes} (check_smell);
+          10&~g starter,\\
-  \node [success, below of=wait_12_after_feed, node distance=4cm] (make_dough) {Make your dough};
+          50&~g flour, \\
-  \path [line] (check_smell) -- node[anchor=west, above=2pt]{yes} (make_dough);
+          50&~g water.\end{tabular}};
-  \path [line] (check_smell) -- node[anchor=east, above=2pt] {no} ++(2.2,0) |- (wait_12);
+  \node [decision, below of=high_ratio, node distance=6cm] (size_check)
+    {Bubbly? Increased in size?};
+  \node [decision, below of=decision_start, node distance=6cm] (smell_check)
+    {Vinegary or yogurty smell?};
+  \node [success, below of=init, node distance=6cm] (make_dough)
+    {Prepare dough};
+
+  \path [line] (init) -- (decision_start);
+  \path [line] (decision_start) -- node{no} (feed_no_branch);
+  \path [line] (decision_start) -- node[below=2pt]{yes} (feed_yes_branch.north west);
+  \path [line] (feed_yes_branch) -- (low_ratio);
+  \path [line] (feed_no_branch) -- (high_ratio);
+  \path [line] (high_ratio) -- node[anchor=east, above=2pt] {} ++(2.2,0) |-(size_check);
+  \path [line] (low_ratio) -- (size_check);
+  \path [line] (size_check) -- node{no} (feed_yes_branch.south east);
+  \path [line] (size_check) -- node{yes} (smell_check);
+  \path [line] (smell_check) -- node{no} (feed_yes_branch.south west);
+  \path [line] (smell_check) -- node{yes} (make_dough);
+
+  % braces
+  \draw[BC]   (size_check.south) -- 
+      node[below=1em]{Check if starter is ready to be used}(smell_check.south);
 \end{tikzpicture}

book/figures/fig-stiff-starter-conversion.tex

@@ -1,25 +1,24 @@
-\begin{tikzpicture}[node distance = 3cm, auto]
+\begin{tikzpicture}[node distance = 4cm, auto]
-  \node [start] (init) {Make a regular or liquid starter};
+  \node [start] (init) {Take your regular or liquid starter};
-  \node [block, right of=init] (feed_new_ratio) {Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
+  \node [block, right of=init, node distance = 4cm] (feed_new_ratio) {Mix \qty{10}{\gram} existing starter, \qty{50}{\gram} flour and \qty{25}{\gram} water};
-  \node [decision, right of=feed_new_ratio, node distance=3.5cm] (too_dry) {Starter very dry, hard to mix?};
+  \node [decision, right of=feed_new_ratio, node distance=5cm] (too_dry) {Starter very dry, hard to mix?};
   \node [block, right of=too_dry, node distance=4cm] (add_water) {Add more water};
-  \node [block, below of=add_water, node distance=2cm] (next_day) {Wait\\ \qty{24}{\hour}};
+  \node [block, below of=too_dry] (next_day) {Wait\\ \qty{24}{\hour}};
-  \node [decision, below of=too_dry, node distance=3.5cm] (repeated_3_times) {Stiff starter fed 3 times overall?};
+  \node [block] at (feed_new_ratio |- next_day) (feed_again) {Feed again using 1:5:2.5 ratio};
-  \node [block, below of=feed_new_ratio, node distance=3.5cm] (feed_again) {Feed again using 1:5:2.5 ratio};
+  \node [decision, below of=next_day, node distance=3.5cm] (ready_signs) {Size increase and sour smell?};
-  \node [decision, below of=repeated_3_times, node distance=3.5cm] (ready_signs) {Size increase and sour smell?};
+  \node [block] at (ready_signs -| add_water) (last_feed) {Feed one last time};
-  \node [block, below of=next_day, node distance=2cm] (last_feed) {Feed one last time};
   \node [success, below of=last_feed, node distance=3cm] (bread_dough) {Make bread dough};
   \path [line] (init) -- (feed_new_ratio);
   \path [line] (feed_again) -- (feed_new_ratio);
-  \path [line] (next_day) -- (repeated_3_times);
+  \path [line] (next_day) -- (ready_signs);
-  \path [line] (repeated_3_times) -- node{yes} (ready_signs);
+  \path [line] (ready_signs) -- node{no} (feed_again |- last_feed) |- (feed_again.south);
-  \path [line] (repeated_3_times) -- node{no} (feed_again);
-  \path [line] (ready_signs) -- node{no} (feed_again);
   \path [line] (ready_signs) -- node{yes} (last_feed);
   \path [line] (last_feed) -- node{after \qtyrange{6}{12}{\hour}} (bread_dough);
   \path [line] (feed_new_ratio) -- (too_dry);
-  \path [line] (add_water) -- (next_day);
+  \path [line] (add_water.north) -- node{} ++(0, 1.3) -| (too_dry.north);
   \path [line] (too_dry) -- node{no} (next_day);
   \path [line] (too_dry) -- node{yes} (add_water);
   \path [line] (ready_signs) -- node{yes} (last_feed);
+  \draw [thick, <-] ($ (feed_again.east) +(2.1cm, 0.7cm)$) arc (-45:220:1cm);
+  \node [anchor=north, text width=5em] at ($(feed_again.east)+(2cm, 2cm)$) {Repeat 3~times};
 \end{tikzpicture}

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

@@ -1,14 +1,14 @@
-\begin{tikzpicture}[node distance = 3cm, auto]
+\begin{tikzpicture}[node distance = 3.2cm, auto]
   \node [start] (init) {Ready starter};
-  \node [block, right of=init, node distance=3cm] (mix_ingredients) {Mix ingredients};
+  \node [block, right of=init] (mix_ingredients) {Mix ingredients};
-  \node [block, right of=mix_ingredients, node distance=3cm] (dough_strength) {Create dough strength};
+  \node [block, right of=mix_ingredients] (dough_strength) {Create dough strength};
-  \node [block, right of=dough_strength, node distance=3cm] (bulk) {Bulk ferment};
+  \node [block, right of=dough_strength] (bulk) {Bulk ferment};
-  \node [decision, below of=dough_strength, node distance=3cm] (divide_test) {Making 1 loaf?};
+  \node [decision, below of=bulk] (divide_test) {Making one loaf?};
-  \node [block, left of=divide_test, node distance=3cm] (divide) {Divide};
+  \node [block, right of=divide_test] (divide) {Divide};
-  \node [block, left of=divide, node distance=3cm] (preshape) {Preshape};
+  \node [block, below of=divide] (preshape) {Preshape};
-  \node [block, below of=preshape, node distance=3cm] (shape) {Shape};
+  \node [block, below of=divide_test] (shape) {Shape};
-  \node [block, right of=shape, node distance=3cm] (proof) {Proof};
+  \node [block, left of=shape] (proof) {Proof};
-  \node [success, right of=proof, node distance=3cm] (bake) {Bake};
+  \node [success, left of=proof] (bake) {Bake};
   \path [line] (init) -- (mix_ingredients);
   \path [line] (mix_ingredients) -- (dough_strength);
   \path [line] (dough_strength) -- (bulk);

book/figures/fig-wheat-sourdough-starter-process.tex

@@ -1,30 +0,0 @@
-\begin{tikzpicture}[node distance = 3cm, auto]
-  \node [decision_start] (init) {Starter last fed within 3 days?};
-  \node [block, right of=init, node distance=4cm] (feed_no_branch)
-      {Feed starter twice. \qty{48}{\hour} before and \qtyrange{6}{12}{\hour} before};
-  \node [block, below of=feed_no_branch, node distance=3cm] (feed_yes_branch)
-      {Feed starter once \qtyrange{6}{12}{\hour} before making dough};
-  \node [block, right of=feed_no_branch, node distance=6cm] (high_ratio)
-    {Use a 1:10:10 ratio. \qty{10}{\gram} starter, \qty{100}{\gram} flour, \qty{100}{\gram} water};
-  \node [block, right of=feed_yes_branch, node distance=3cm] (low_ratio)
-    {Use a 1:5:5 ratio. \qty{10}{\gram} starter, \qty{50}{\gram} flour, \qty{50}{\gram} water};
-  \node [block, below of=high_ratio, node distance=6cm] (check_starter)
-    {Check if starter is ready to be used};
-  \node [decision, below of=init, node distance=6cm] (size_check)
-    {Bubbly? Increased in size?};
-  \node [decision, below of=size_check, node distance=5cm] (smell_check)
-    {Vinegary or yogurty smell?};
-  \node [success, right of=smell_check, node distance=6cm] (make_dough)
-    {Prepare dough};
-  \path [line] (init) -- node{no} (feed_no_branch);
-  \path [line] (init) -- node{yes} (feed_yes_branch);
-  \path [line] (feed_yes_branch) -- (low_ratio);
-  \path [line] (feed_no_branch) -- (high_ratio);
-  \path [line] (high_ratio) -- (check_starter);
-  \path [line] (low_ratio) -- (check_starter);
-  \path [line] (check_starter) -- (size_check);
-  \path [line] (size_check) -- node{no} (feed_yes_branch);
-  \path [line] (size_check) -- node{yes} (smell_check);
-  \path [line] (smell_check) -- node{no} (feed_yes_branch);
-  \path [line] (smell_check) -- node{yes} (make_dough);
-\end{tikzpicture}

book/figures/flowcharts_tikz.tex

@@ -1,5 +1,6 @@
 \tikzstyle{every picture}+=[font=\footnotesize\sffamily]
-\usetikzlibrary{shapes,arrows}
+\usetikzlibrary{calc, shapes, arrows, decorations.pathreplacing, calligraphy,
+                positioning}
 \tikzstyle{decision} = [diamond, draw=codeblack, fill=codeblack, text=white,
     text width=4.5em, text badly centered, node distance=3cm, inner sep=0pt,
     line width=2mm]
@@ -19,3 +20,13 @@
     text width=5em, text centered, rounded corners, minimum height=4em,
     line width=0.4mm]
 \tikzstyle{line} = [draw, -latex', thick, ->,>=to]
+
+\tikzstyle{BC} =  [decorate,  % Brace Calligraphic
+                 decoration={calligraphic brace, amplitude=3mm, raise=1mm},
+                 very thick, pen colour={black} ]
+\tikzstyle{loop} = [arc, draw=codeblack, line width=0.4mm]
+
+\tikzstyle{timeline_event}=[align=center, fill=white, inner sep=2pt]
+
+\tikzstyle{timeline_timespan} = [rectangle, draw=codeblack, fill=pinkpic,  text=black,
+    text centered, rounded corners, line width=0.4mm]

book/flour-types/flour-types.tex

@@ -1,17 +1,19 @@
+\chapter{Flour types}%
+\label{ch:flour-types}
 \begin{quoting}
 In this chapter we will have a closer look at different flour types
 and their respective categorization. We will also look at common
-ways to distinguish different flours of the same type. This way you can more confidently
+ways to distinguish different flours of the same type, this way you can more
-purchase the flour that you need.
+confidently purchase the flour you need.
 \end{quoting}
 
-The most basic flour type is a whole grain flour. In this case the whole seed has
+The most basic flour type is a whole grain flour, in this case the whole seed has
 been grounded to smaller pieces. Sometimes, depending on what you want to bake,
 the hearty taste of the bran might not be desired. In this case you can use
-whiter flours. With sieves, mills remove larger parts of the hull of the seed.
+whiter flours. Together with sieves, mills remove larger parts of the seed's
-The seed already contains a pre-built germ from the plant waiting to be
+hull.  The seed already contains a pre-built germ from the plant waiting to be
 activated. The whitest flour you can get is mostly just the starch part of the seed.
-Depending on which layers are still present, names are used to describe the
+Depending on which layers are still present, different names are used to describe the
 type of flour.
 
 \begin{table}[!htb]
@@ -26,8 +28,8 @@ type of flour.
 In Germany, the ash content is used to describe the flours. The lab will burn
 \qty{100}{\gram} of flour in the oven. Then afterwards the remaining ash is extracted
 and measured. Depending on the quantity the flour is categorized. If the flour
-is of type 405 then \qty{405}{\mg} of ash have remained after burning the
+is of type 405, then \qty{405}{\mg} of ash have remained after burning the
-flour. The more hull parts the flour has, the more minerals remain. So the
+flour. The more hull parts the flour has, the more minerals remain, therefore the
 higher the number, the closer the flour is to whole flour. The numbers are
 slightly different between each grain type. Generally though, the higher the
 value, the heartier the taste is going to be.
@@ -43,15 +45,19 @@ If you compare different grain types, there are grains with high gluten, low glu
 and no gluten. Gluten is what enables bread to have its fluffy consistency.
 Without gluten the baked goods wouldn't have the same properties. Managing
 gluten makes the whole bread-making process more complex as more steps are involved.
-A dough without gluten doesn't have to be kneaded. Kneading creates
+
+A dough without gluten doesn't have to be kneaded as the role of kneading is
+to create
 the gluten bonds. The more you knead, the stronger they become. With low-gluten
 and no-gluten flours, you only have to mix the ingredients together, making
-sure you properly homogenize everything. During fermentation
+sure you properly homogenize everything.
+
+During fermentation
 the gluten degrades as the microorganisms metabolize it. When too much gluten
 has been converted your dough will no longer have the wheat-like structure previously
-described. For no/low gluten flour your main focus is managing acidity. You do not
+described. For no/low gluten flour your main focus is managing acidity, you do not
-want the final bread to be too sour. You do not have to worry about the gluten
+want the final bread to be too sour. Conversely you do not have to worry about
-degradation, removing a huge headache from the equation.
+the gluten degradation, removing a huge headache from the equation.
 
 \begin{table}[!htb]
     \begin{center}
@@ -61,14 +67,14 @@ degradation, removing a huge headache from the equation.
     \end{center}
 \end{table}
 
-As gluten has a special role, the rest of this chapter is dedicated to having a
+Because gluten has a special role, the rest of this chapter is dedicated to having a
-closer look at different gluten flours and how to distinguish them. Spelt
+closer look at different gluten flours and how to distinguish them. Like wheat
-also contains significant amounts of gluten, so the same characteristics hold
+spelt contains significant amounts of gluten, so the same characteristics hold
 true.
 
-Several recipes call for wheat bread flour. Bread flour can refer to different types
+Several recipes call for wheat bread flour, but bread flour can refer to different types
-of flour. It could be a T405 or a T550 in Germany. This is very often
+of flour. It could be a T405 or a T550 in Germany---this is very often
-classified incorrectly. The terms \emph{strong} or \emph{bread} flour in this case
+classified incorrectly---the terms \emph{strong} or \emph{bread} flour in this case
 refer to the properties of the flour. A bread flour is considered to have a
 higher amount of protein and thus gluten. This flour is excellent when you
 want to make a sourdough bread as your dough allows for a longer leavening
@@ -80,16 +86,17 @@ properties might not be desirable since the final cake could have a chewy textur
 In conclusion, not every T405, T45 or T00 flour is the same. Depending on the properties
 of the plant they come from, the flours will have different properties. For that reason
 some countries like Germany have introduced additional scales to evaluate the quality of the
-wheat. The category \textbf{A} refers to good quality wheat that can be blended
+wheat. The category \emph{A} refers to good quality wheat that can be blended
-with poorer qualities to improve the flour. The category \textbf{B} refers to
+with poorer qualities to improve the flour. The category \emph{B} refers to
-average wheat that can be used to create different baked goods. Category \textbf{C}
+average wheat that can be used to create different baked goods. Category \emph{C}
 is used for wheat that has poor baking qualities. This could happen, for instance,
 if the wheat already started to sprout and thus lost some of its desirable
 baking properties. This type of wheat is typically used in animal feed or
-as fermentable biomass for generators. Category \textbf{E} refers to \emph{Elite} wheat. It's
+as fermentable biomass for generators. Category \emph{E} refers to \emph{Elite} wheat. It's
 the highest quality of wheat. This kind of wheat can only be harvested when the
 wheat has grown under optimal conditions. You can compare this to a winery
-that uses only the best grapes to make a reserve wine. Unfortunately, this is normally never printed
+that uses only the best grapes to make a reserve wine. Unfortunately, this is
+usually not printed
 on the packaging of the flour that you buy. You can look out for the protein
 value as a possible indicator. However, large mills blend flours together to
 maintain quality throughout the years. Blended flour is also not listed on
@@ -97,7 +104,7 @@ the packaging. It might be that bakeries extract gluten from some flour and
 then mix it in order to create better baking flours.
 
 In Italy the so-called
-\textbf{W-value} has been introduced to better show how the flour will behave.
+\emph{W-value} has been introduced to better show how the flour will behave.
 A dough is made, and then the resistance of this dough to kneading is measured.
 The more gluten a flour has, the more elastic the dough is, and the more it will
 resist kneading. A higher W flour will have a higher gluten content and allow for a longer
@@ -120,8 +127,8 @@ your dough with more flavor.
 Generally, when aiming to
 bake free standing sourdough bread, aim for a higher protein content. If the
 gluten value is relatively low, your bread will collapse faster. Baking bread
-is still possible, but it might be easier to use tools such as a loaf pan, or
+is still possible, but it might be easier to use other techniques such as a
-to make skilled bread or flatbread.
+loaf pan, to consider skillet bread or flatbread.
 
 An additional, rarely considered characteristic of good flour is the level of damage to the
 starch molecules. This is a common problem when you are trying to mill your own wheat flours at
@@ -134,8 +141,8 @@ This also provides a larger surface that your microbes can use to attack the mol
 and start the fermentation process.
 
 I~am still
-yet to find a good way of milling my own flour at home. Even after trying to
+yet to find a good way of milling my own wheat flour at home. Even after trying to
-mill the flour 10 times with short breaks, I~was not able to achieve the same
+mill the flour 10~times with short breaks, I~was not able to achieve the same
 properties as with commercially milled flour. The doughs I~would make felt
 good, maybe a bit coarse. However, during baking the doughs would start to
 de-gas quickly and turn into very flat breads. I~have had great success though when

book/glossary/glossary.tex

@@ -0,0 +1,464 @@
+\chapter{Glossary}%
+\label{ch:Glossary}
+
+\begin{quoting}
+This glossary provides definitions and explanations for terms frequently
+used in bread making. Understanding these terms is essential for both
+novice and experienced bakers aiming to master the art and science of
+bread making. The glossary is arranged alphabetically for easy reference.
+\end{quoting}
+
+\begin{description}
+
+\item[Acetic Acid] A type of organic acid produced by hetero fermentative lactic
+acid bacteria and acetic acid bacteria during fermentation. It gives sourdough bread
+its characteristic tangy flavor and helps to preserve the bread by lowering its pH.
+The flavor of acetic acid has a more vinegary profile.
+
+\item[Aliquot jar] A small piece of dough extracted after creating initial
+dough strength.  The aliquot jar is used to monitor the dough's fermentation progress.
+It's important to ensure the dough's water temperature in the aliquot matches
+your room temperature for accurate readings. Be mindful that the aliquot
+jar may not be as effective if there are significant temperature
+fluctuations in your kitchen. This is because the small dough sample in
+the aliquot can heat up or cool down faster than the main dough mass,
+potentially impairing its ability to accurately monitor fermentation.
+It's crucial to use a cylindrical-shaped aliquot container to properly judge
+the dough's size increase.
+
+\item[All Purpose Flour] A general flour that’s balanced to make breads and also
+cakes. In Germany this is type~550.
+
+\item[Alpha-amylase] A type of amylase that breaks down starch molecules into
+shorter fragments, producing maltose and some glucose.
+
+\item[Alveograph] A device used primarily in the evaluation of wheat flour's
+baking quality. The alveograph assesses the dough's rheological properties,
+particularly its extensibility and resistance to extension, by inflating a piece
+of dough like a balloon until it bursts. The resulting chart, or \emph{alveogram},
+displays a curve that represents the balance between the dough's elasticity and
+extensibility. Specific parameters derived from the curve, such as the P (pressure
+required to inflate the dough) and L (extensibility of the dough), provide invaluable
+insights to bakers and millers regarding the flour's potential performance in
+bread-making. By analyzing the alveogram, professionals can make informed decisions
+about the suitability of a flour for certain baking applications, as well as
+potential blending needs with other flours.
+
+\item[Alveoli] (singular Alveolus) The little pockets that form the crumb,
+formed by the gluten matrix trapping carbon dioxide.
+
+\item[Amylase] An enzyme that breaks down starches into simpler sugars, facilitating
+the fermentation process in beer and bread making. When making beer the temperature
+of the brew is kept for extended periods at certain temperatures to ensure that most
+starches are broken down to sugars. These sugars are then consumed by the microbes
+during the fermentation process.
+
+\item[Autolyse] A process where flour and water are mixed and then left to rest
+before adding other ingredients. This activates enzymes such as amylase and protease.
+By doing so the bulk fermentation time is shortened and the final loaf will have
+better properties. The browning of the loaf becomes better and the crumb fluffier.
+An autolyse is recommended when using a high percentage of starter to inoculate the
+dough (>~\SI{20}{\percent}). An alternative easier approach can be the fermentolyse.
+
+\item[Bacteria] Unicellular microorganisms that exist in diverse forms and
+habitats. They play crucial roles in various natural processes, especially in food
+preparation like sourdough fermentation. Lactic and acetic acid bacteria, in particular,
+are pivotal in the sourdough process, contributing to its distinct taste and texture.
+Some bacteria are beneficial, aiding in digestion or producing vitamins, while others
+can be harmful and cause diseases.
+
+\item[Baker’s Math] Baker’s math is a ratio based system of sharing recipes,
+making them easily scalable. It’s based on the total weight of the flour in a formula,
+where each ingredients weight is divided by the flours weight to give a percentage.
+For \SI{500}{\gram} of flour you could be using \SI{60}{\percent} of water (\SI{300}{\gram}),
+\SI{10}{\percent} of starter (\SI{50}{\gram}) and \SI{2}{\percent} of salt (\SI{10}{\gram}).
+
+\item[Baker’s percentage] See Baker’s math.
+
+\item[Baking] The final, transformative step in bread making wherein dough is
+exposed to high temperatures, causing a series of chemical and physical reactions
+that result in a finished loaf of bread. During the baking stage:
+
+\begin{enumerate}
+\item \emph{Yeast Activity \& Oven Spring:} In the initial phase of baking, the
+temperature inside the dough rises, increasing yeast activity. This results in rapid
+carbon dioxide production, leading to what bakers refer to as \emph{oven spring}, or the
+rapid rise of the loaf.
+
+\item \emph{Protein Coagulation:}  As the temperature continues to climb, the proteins
+in the dough, primarily gluten, begin to coagulate or set, which gives the bread its
+structure.
+
+\item \emph{Starch Gelatinization:}  Starches absorb water and swell, eventually
+gelatinizing. This process contributes to the crumb structure of the bread.
+
+\item \emph{Caramelization \& Maillard Reaction:}  The crust of the bread browns due
+to two primary reactions: caramelization of sugars and the Maillard reaction between
+amino acids and reducing sugars. This not only affects the appearance but also imparts
+a distinctive flavor and aroma to the bread.
+
+\item \emph{Evaporation of Acids:} Some acids produced during fermentation evaporate at
+certain temperatures during baking. This evaporation can influence the final flavor
+profile of the bread, making it less tangy than the unbaked dough. By extending the
+baking time the acids become less concentrated and the dough can lose some of its tang.
+
+\item \emph{Moisture Evaporation:} Water in the dough turns to steam and begins to
+evaporate. The steam contributes to the oven spring and also helps in gelatinizing
+the starches.
+
+\item \emph{Crust Formation:} The outer layer of the dough dries out and hardens to
+form a crust, which acts as a protective barrier, keeping the inner crumb moist.
+\end{enumerate}
+
+\item[Banneton] A wicker basket used to shape and support dough during its final
+proof. The bannetons are typically made out of rattan or wood pulp. An alternative
+DIY solution is to use a bowl with a kitchen towel inside. While resting inside of
+the banneton the dough’s surface dries out and becomes easier to score before baking.
+
+\item[Bassinage method] A bread making technique involving the staged addition of water
+to the dough. Initially, the dough is mixed to a lower hydration level,
+allowing gluten bonds to form more effectively. Once these gluten structures
+are established, additional water is gradually incorporated through further
+kneading. This method enhances the dough's extensibility, especially beneficial
+when working with lower-gluten flours. By employing the bassinage method,
+bakers can achieve a dough that is both strong and extensible.
+
+\item[Bench Rest] A short resting period given to the dough after preshaping
+allowing the gluten to relax a little bit and making shaping easier. Most people
+bench rest for 10 minutes up to an hour. The bench rest becomes especially important
+when making pizza doughs. Without an extended bench rest the dough is too elastic and
+can not be shaped.
+
+\item[Beta-amylase] An enzyme that further breaks down the starch fragments
+produced by alpha-amylase into maltose.
+
+\item[Bread Flour] A flour that is perfect for sourdough bread making. It features
+a higher amount of gluten and can thus ferment for a longer period of time.
+
+\item[Brühstück] A German baking technique similar to a scald. It translates as
+\emph{boil piece}. Hot or boiling water is poured over whole grain flour or crushed grains,
+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[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.
+By applying the coil fold the dough strength is improved by minimising damage
+to the dough structure.
+
+\item[Crumb] The inner texture of the bread, which is characterized by the size,
+shape, and distribution of the holes (or \emph{alveoli}). It's what's inside once you slice
+a loaf of bread open. A \emph{tight crumb} refers to bread with small, evenly distributed
+holes, while an \emph{open crumb} has larger, more irregular holes.
+
+\item[Diastatic Malt] Malted grain that has been dried and then ground into a powder.
+This malt contains enzymes that can break down starches into sugars, which can be
+beneficial in the fermentation process for bread. When added to dough, it can improve
+the bread's flavor, color, and shelf life.
+
+\item[Discard] The portion of sourdough starter that is removed and not fed when
+maintaining the starter. This is often done to prevent the starter from becoming too
+large and unmanageable. Discard can be used in various recipes or thrown away.
+
+\item[Dividing] The process of breaking the dough mass into smaller pieces,
+typically to shape into individual loaves or portions.
+
+\item[Dough Hydration] Expressed as a percentage, it's the amount of water in a
+dough relative to the amount of flour. A higher hydration dough will be wetter and
+stickier, while a lower hydration dough will be firmer. For example, a dough
+with \SI{500}{\gram} of flour and \SI{375}{\gram} of water has a hydration of
+\SI{75}{\percent}
+
+\item[Dough Strength] Refers to the dough's resilience, elasticity, and structure.
+A strong dough can be stretched without tearing and holds its shape well. This is
+largely influenced by the flour's protein content and the development of the gluten
+network.
+
+\item[Dutch Oven] A heavy-duty pot with a tight-fitting lid, often made of cast
+iron. It's used in baking to trap steam during the initial phase of baking, helping
+to create a crusty exterior on bread.
+
+\item[Elasticity] A property of dough that describes its ability to return to
+its original shape after being stretched or deformed. It's influenced by the flour's
+protein content and the development of the gluten network.
+
+\item[Extensibility] Refers to the dough’s ability to be stretched or extended
+without tearing. It's the opposite of elasticity and is desirable in certain types
+of breads, like ciabatta, that have a more open crumb structure.
+
+\item[Feed] The act of adding fresh flour and water to maintain a sourdough
+starter. Regular feeding keeps the starter active and healthy.
+
+\item[Fermentation] The metabolic process by which microorganisms such as yeast
+and bacteria convert carbohydrates (like sugars) into alcohol or acids. In bread
+making, this produces carbon dioxide which causes the dough to rise.
+
+\item[Fermentolyse] Using a small amount of starter to slow fermentation.
+It's a method where fermentation and autolyse are combined. Typically around \SI{10}{\percent}
+of starter is used for the fermentolyse. The flour, water and starter are mixed
+together. By adding the starter early the dough becomes more extensible and easier
+to handle.
+
+\item[Finger poke test] The finger poke test is a simple yet effective way to
+check if your sourdough bread is ready to bake. After the final rise, lightly
+flour your finger and gently press about half an inch into the dough.
+If the dough springs back slowly and leaves a slight indentation, it's perfect
+and ready for the oven. If it springs back quickly, it needs more time to rise.
+However, if the dough collapses or doesn't spring back at all, it may be
+over fermented.
+
+\item[Float test] The float test is a technique for assessing the readiness
+of a sourdough starter. To perform this test, take a small sample of
+your starter and gently place it in a glass of water. The outcome
+of this test can provide insights into your starter's fermentation stage.
+
+\begin{itemize}
+\item[] \emph{Positive result:} If your starter effortlessly floats on the
+surface of the water, it's a clear indication that it has reached its peak
+of fermentation and is ready to be used as a leavening agent in your dough.
+This buoyancy is a result of the carbon dioxide gas produced during
+the active fermentation process.
+\item[] \emph{Negative result:} Conversely, if your starter sinks to the
+bottom of the glass, it suggests that it's not quite ready yet.
+This indicates that the fermentation process has not progressed
+sufficiently for optimal leavening power.
+\end{itemize}
+
+It's worth noting that while the float test is a reliable indicator
+for wheat-based sourdough starters, it may not be as effective for non-wheat
+starters. This is because the gas generated during fermentation in non-wheat
+starters tends to escape more readily, making it less buoyant. For non-wheat
+starters, a more accurate approach involves observing the presence of
+bubbles in your starter jar and assessing its aroma. A mature starter should
+emit a mildly sour, but not overly pungent, scent.
+
+\item[Fool’s Crumb] A term used to describe a crumb structure that has several
+large pockets or holes, rather than an even distribution of smaller holes. This
+isn't necessarily a desired feature, as it can indicate uneven fermentation or
+improper shaping techniques.
+
+\item[Gluten] A protein complex formed from gliadin and glutenin, found in wheat
+and some other grains. It provides elasticity and strength to the dough when
+properly aligned and developed. During the course of the bulk fermentation much of
+the gluten is degraded by the protease enzyme and lactic acid bacteria.
+
+\item[Homogenizing] The act of creating a consistent and uniform mixture. For
+flours like einkorn and rye, where gluten alignment isn't the main goal, kneading
+ensures that the dough achieves this homogeneous consistency.
+
+\item[Hooch] A liquid layer that sometimes forms on top of a sourdough starter.
+It's an indication that the starter is hungry and needs feeding. It acts as a
+barrier shield and prevents the starter from catching mold. It can be mixed right
+back into the starter or extracted to make hot sauces.
+
+\item[Kneading] The manual or mechanical process of working dough to develop gluten
+in wheat and spelt-based breads, or to homogenize the dough mass in flours like
+einkorn or rye.
+
+\item[Kochstück] When making a Kochstück, the flour or grains are heated
+together with the fluid. The mixture needs to be stirred while heating up
+to prevent clumping and burning it.
+
+\item[Lactic Acid] Another organic acid produced by lactic acid bacteria during
+fermentation. It imparts a mild tangy yogurty flavor to sourdough bread and, along
+with acetic acid, contributes to the bread's overall acidity.
+
+\item[Levain] See Sourdough starter.
+
+\item[Maillard Reaction] The Maillard reaction is one of the causes of food browning
+during cooking. The reaction occurs between reducing sugars and amino acids, and
+depending on the initial reactants and cooking conditions can produce a wide variety
+of end products with different tastes and aromas. Maillard reactions occur readily
+above \SI{150}{\celsius}, although will still occur much more slowly below that
+temperature. Optimal reaction rate occurs between \pHvalue{6.0} to \pHvalue{8.0},
+although it favours alkaline conditions.
+
+\item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases.
+It's a primary food source for yeast during fermentation.
+
+\item[Non-diastatic Malt] Malted grain that has been dried at higher temperatures,
+deactivating its enzymes. It's used primarily for flavor and color in bread making.
+Amylase and protease become degraded at temperatures higher than 50°C.
+
+\item[Oven Spring] The rapid rise of the dough in the oven during the early stages
+of baking due to the expansion of trapped gases and water.
+
+\item[Over Fermenting] A common problem when making wheat or spelt doughs. When the
+dough is fermented for too long most of the gluten in the dough is broken down. The
+resulting dough is very sticky. The final bread will be very flat and lose some of its
+typical texture. The crumb structure features many tiny pockets of air. A lot of the
+trapped gasses can diffuse out of the dough during baking. If you notice this during
+bulk fermentation it is advised to place the loaf inside of a loaf pan and then bake
+it after a 30 to 60 minute rest.
+
+\item[Over Proofing] The same as over fermenting, however happening during the
+proofing stage.
+
+%Hack to make sure there is a carriage return
+\item[pH] A measure of the acidity or alkalinity of a solution. The pH scale
+ranges from 0 to 14, where a pH value of 7 is neutral. Solutions with a pH value below
+7 are acidic, while those with a pH above 7 are alkaline or basic. Fermented
+foods with a pH below 4.2 are generally considered foodsafe. A pH meter can be
+used to monitor your sourdough bread's fermentation progress.
+
+\item[P/L Value] A critical parameter derived from the alveograph test, the P/L
+value represents the ratio of the dough's tenacity (P) to its extensibility (L).
+Specifically:
+
+\begin{itemize}
+    \item[] \emph{P (Pressure)} refers to the pressure required to inflate the
+        dough during the alveograph test. It indicates the dough's resistance
+        to deformation or its strength.
+    \item[] \emph{L (Length)} represents the extensibility of the dough, or
+        how far it can be stretched before tearing.
+\end{itemize}
+The P/L ratio provides insights into the balance between the dough's elasticity and
+extensibility:
+%
+\begin{itemize}
+    \item[] \emph{Low P/L Value} indicates a dough that is more extensible
+        than resistant. This means the dough can be stretched easily, making
+        it suitable for certain products like pizza or ciabatta.
+    \item[] \emph{High P/L Value} suggests a dough that has more strength than
+        extensibility. Such a dough is more resistant to deformation, which
+        can be preferable for products that require good volume and structure,
+        like certain types of bread.
+\end{itemize}
+The P/L value helps bakers and millers determine the suitability of a flour for
+specific baking applications. Adjustments in flour blends or baking processes might
+be made based on this ratio to achieve desired bread characteristics.
+
+\item[Preferment] A mixture of a proportion of the doughs ingredients which is
+allowed to ferment before being added to the final bread dough. These can include
+sourdough, poolish, biga, pâte fermentée, or a general sponge.
+
+\item[Preshaping] When dividing your large dough mass into smaller portions you end
+up having non-uniform pieces of dough. This makes shaping much harder because the
+resulting shaped dough will not be uniform. For this reason bakers drag the tiny dough
+pieces over the surface of the counter to create more uniform looking dough balls.
+
+\item[Proof] The final rise of the shaped dough before baking.
+
+\item[Protease] An enzyme that breaks down proteins, including gluten, into smaller
+peptide chains and amino acids. In the context of bread making, protease activity can
+both benefit and challenge bakers. Moderate protease activity can make dough more
+extensible, which can be helpful in some bread-making processes. However, excessive
+protease activity can weaken the gluten network, leading to doughs that are slack,
+sticky, and challenging to handle, and may result in breads with poor volume and
+structure. Factors such as fermentation time, dough temperature, and the source of the
+flour can influence protease activity in bread doughs. In sourdoughs, longer
+fermentation times, particularly at warmer temperatures, can lead to higher protease
+activity, as the acidic conditions activate cereal proteases. Flour from sprouted
+grains or malted grains can have higher protease activity due to the sprouting or
+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[Retarding] The process of slowing down fermentation during the proofing
+stage by placing the dough in a colder environment, typically a refrigerator. This aids
+bakers in scheduling, allowing them to have more control over when to bake their breads,
+especially in large-scale bakeries where timing is essential to serve freshly baked bread
+to early morning customers. While scheduling is the main reason, some bakers also assert
+that retarding can enhance the bread's overall flavor profile. Also known as
+fridge-proofing.
+
+\item[Rye] A type of grain used in baking. Due to its low gluten content, breads
+made solely from rye flour tend to be dense. However, rye has a unique flavor and
+many health benefits, so it's often combined with wheat flour in baking. Pure rye
+breads are typically made with a sourdough process to help the dough rise.
+
+\item[Scald] A method where boiling water is poured over flour, grains, or other
+ingredients and then allowed to cool. In baking, this process can gelatinize the
+starches in the flour or grains, resulting in a dough that retains moisture better,
+provides a softer crumb, and potentially extends the bread's shelf life. Additionally,
+scalding can help inactivate certain enzymes which can be detrimental to the dough's
+quality. The scalding technique can also enhance the overall flavor and aroma of
+the bread, bringing out more pronounced grainy notes and reducing bitterness
+sometimes found in certain whole grains.
+
+\item[Scoring] Cutting the surface of the bread dough before it's baked. This
+allows the dough to expand freely in the oven, preventing it from bursting in
+unpredictable ways. It also provides a controlled aesthetic to the finished loaf.
+
+\item[Sift] To pass flour or another dry ingredient through a sieve to
+    remove lumps and aerate it.
+
+\item[Soaker] A mixture of grains or seeds with water that is left to soak overnight (or for a
+specified amount of time) before being incorporated into bread dough. This helps to
+soften and hydrate the grains or seeds (sesame, pumpkin, etc.), making them
+easier to integrate into the dough and
+providing a moister crumb in the finished bread.
+
+\item[Sponge] A type of preferment, a sponge is a wet mixture of flour, water, and
+yeast that is allowed to ferment for a certain period before being incorporated into
+the final dough.
+
+\item[Starter] A fermented mixture of flour and water containing a colony of
+microorganisms including wild yeast and lactic acid bacteria. It's used to leaven
+bread.
+
+\item[Straight Dough] A bread-making method where all ingredients are mixed
+together at once, without the use of a preferment.
+
+\item[Stretch and Fold] S\&F is a technique used during the bulk fermentation phase
+to strengthen the dough and help align the gluten structure. Instead of traditional
+kneading, the dough is gently stretched and then folded over itself. This process is
+typically repeated multiple times throughout bulk fermentation.
+
+\item[Tangzhong] A Chinese technique for bread-making, similar to the
+Japanese yudane method. It involves cooking a small portion of the flour
+with water (or milk) to create a slurry or roux. This process, which can be seen as a
+variant of scald, gelatinizes the starches in the flour, resulting in breads
+that are softer, fluffier, and have improved moisture retention. Once cooled, the
+Tangzhong is mixed with the remaining ingredients to produce the final dough.
+
+\item[Tight Crumb] Refers to a bread crumb (the soft inner part of the bread) that
+has small, uniform air holes.
+
+\item[Wild Yeast] Naturally occurring yeast, present in the environment and on the
+surface of grains, used in sourdough fermentation as opposed to commercial yeast.
+There’s wild yeast on almost any surface of plants. The wild yeasts live in symbiosis
+with the plant providing a shield against pathogens and receiving sugars from the
+photosynthesis of the plant in return. When the plant becomes weak the wild yeasts
+can become parasitic and consume the host.
+
+\item[W-Value] A parameter representing the strength of flour in terms of its
+baking quality. The W-value, derived from the Chopin Alveograph test,
+measures the energy required to blow a bubble with the dough until it bursts.
+It is a direct indicator of the flour's ability to withstand the fermentation
+and baking processes. A higher W-value typically indicates a stronger
+flour, suitable for breads with high volume and longer fermentation times.
+Conversely, a lower W-value suggests a weaker flour, better suited for
+products requiring less structure, like cakes and pastries.
+
+\item[Yeast] Microorganisms that ferment the sugars present in the dough, producing
+carbon alcohol, carbon dioxide and heat; thereby causing the dough to rise.
+
+\item[Yudane] A Japanese method of bread-making which involves the preparation
+of a starter by mixing boiling water with bread flour in a specific ratio, typically 1:1
+by weight. After mixing, the paste is left to cool to room temperature and then
+refrigerated overnight. The next day, it is combined with the remaining ingredients
+to make the dough. The Yudane method, essentially a type of scald, helps in
+improving the texture of the bread, making it softer and fluffier while also enhancing
+its shelf life.
+
+\end{description}

book/history/sourdough-history.tex

@@ -9,11 +9,78 @@
     lessons from the past.
 \end{quoting}
 
-Sourdough has been made since ancient times. The exact origins of fermented
+The story of sourdough bread begins in prehistoric oceans. These oceans were the
+birthplace of all life on Earth. To better envision the vast history of
+our planet, lets create a timeline in one~year/365~days. On this scale,
+January~1 signifies Earth's
+formation 4.54~billion years ago. Midnight on December~31 is the present.
+Each day represents roughly 12~million years. This technique simplifies the
+complexity of time but also renders the extraordinary expanse of our planet's
+history into a more graspable timeframe. We humans, are in fact a recent
+addition to our planet, so young that we made our first appearance on
+the evening of December~31.  It seems that humans managed to arrive just
+in time to join the celebration at the end of the year.
+
+On March~25, the oceans birthed the first single-celled bacteria. In these
+waters, another single-celled life form, \emph{archaea}, also thrived. These
+organisms inhabit extreme environments, from boiling vents to icy waters.
+
+\begin{figure}[!htb]
+\begin{center}
+  \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,
+    divided into months, and extending to the present day,
+    marked at midnight. This visualization shows the pivotal steps
+    of life and sourdough on earth.}%
+  \label{fig:planet-timeline}
+\end{center}
+\end{figure}
+
+Whoever comes first, bacteria or archaea, remains debated. For three
+months (or approximately 1.1~billion years), these life forms dominated
+the oceans. Then, on June~25 in an highly unlikely event, an archaeon consumed a bacterium.
+Instead of digesting it, they formed a symbiotic relationship. This led to the
+first nucleated organisms, marking an evolutionary milestone. This event lead
+to the development of plants, fungi and also ultimately humans.
+
+Life stayed aquatic for another three months.
+On October~4, bacteria first colonized land. By October~15, the
+first aquatic fungi appeared. They adapted and, by November~24, had colonized
+land.
+
+By December~3, yeasts emerged on land. This laid groundwork for bread-making.
+Jump 140~million years to December~14, and dinosaurs arose. Just a couple
+of days after their appearance on December~17 the super continent Pangea
+started to rift apart, reshaping the continents into their current form.
+The dinosaurs reigned until December~29 when they faced extinction.
+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}.
+
+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]
+\begin{center}
+  \input{figures/fig-sourdough-history-timeline.tex}
+  \caption[Sourdough history timeline]{Timeline of significant discoveries and
+  events leading to modern sourdough bread.}%
+  \label{fig:sourdough-timeline}
+\end{center}
+\end{figure}
+
+The exact origins of fermented
 bread are, however, unknown. One of the most ancient preserved
-sourdough breads has been excavated in Switzerland.
+sourdough breads has been excavated in Switzerland~\cite{switzerland+bread}.
-However, based on recent research, some scientists speculate that sourdough
-bread had already been made in \num{12000}~BC in ancient Jordan~\cite{jordan+bread}.
 
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{einkorn-crumb}
@@ -28,16 +95,17 @@ dough and at her return a few days later, she noticed that the dough had
 increased in size and smelled funky. She decided to bake
 the dough anyway and was rewarded with a much
 lighter, softer, better tasting bread dough. From that day
-on she continued to make bread this way.
+on she continued to make bread this way~\cite{egyptian+bread}.
 
 Little did the people back then know that tiny microorganisms
 were the reason the bread was better. It is not clear when
 they started using a bit of the dough from the previous
 day for the next batch of dough. But by doing so, sourdough
-bread making was born: Wild yeast in the flour and in the air
+bread making---as we know it today---was born: Wild yeast
-plus bacteria start to decompose the flour-water mixture, also
+in the flour and in the air, with bacteria
-known as your dough. The yeast makes the dough fluffy, and
+starting to decompose the flour-water mixture.
-the bacteria primarily creates acidity. The different
+The yeast makes the dough fluffy,
+and the bacteria primarily creates acidity. The different
 microorganisms work in a symbiotic relationship. Humans
 appreciated the enhanced airy structure and slight acidity
 of the dough. Furthermore, the shelf life of such bread
@@ -46,18 +114,18 @@ was extended due to the increased acidity.
 Quickly, similar processes were discovered when brewing beer
 or making wine. A small tiny batch of the previous production
 would be used for the next production. In this way, humans created
-modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
+modern bread yeasts, wine yeasts, and beer yeasts~\cite{egypt+beer}.
-the scientist Anton van~Leeuwenhoek first studied yeast microorganisms
+
-under a microscope. Over time with each batch, the yeasts and bacteria
+Over time with each batch, the yeasts and bacteria
 would become better at consuming whatever they were thrown at.
 By feeding your sourdough starter, you are selectively breeding
 microorganisms that are good at eating your flour. With
 each iteration, your sourdough knows how to better ferment the flour
-at hand. This is also the reason why more mature sourdough starters sometimes
+at hand. This is also the reason\footnote{It is crazy if you think about it.
-tend to leaven doughs faster~\cite{review+of+sourdough+starters}. It is crazy if you
+People have been using this process despite not knowing what was going on for
-think about it. People have been using this process despite not
+thousands of years!} why more mature sourdough starters sometimes tend to
-knowing what was actually going on for thousands of years! The
+leaven doughs faster~\cite{review+of+sourdough+starters}.  The sourdough in
-sourdough in itself is a symbiotic relationship. But the sourdough
+itself is a symbiotic relationship, but the sourdough
 also adapted to humans and formed a symbiotic relationship with us.
 For food and water, we are rewarded with delicious bread. In exchange,
 we shelter and protect the sourdough. Spores from the starter
@@ -65,39 +133,122 @@ are spread through aerial contamination or insects like fruit flies.
 This allows the sourdough starter to spread its spores even
 further all around the world.
 
-Brewers would start to experiment with utilizing the muddy leftovers
+Evidence suggests early grain grinding in northern Australia around
-of the beer fermentation to start making doughs. They would notice
+\num{60000}~BC, notably at the Madjedbebe rock shelter in Arnhem
+Land~\cite{aboriginal+grinding+stones}.  However, a more significant
+advancement occurred later, as documented by the ancient Greek geographer
+Strabo in \num{71}~BC\@.  Strabo's writings described the first water-powered
+stone mill, known as a \emph{gristmill}. These mills advanced flour production
+from a few kilograms up to several metric tons per day~\cite{history+mills}.
+
+These early mills featured horizontal paddle wheels, eventually termed
+\emph{Norse wheels} due to their prevalence in Scandinavia.  The paddle wheels
+connected to a shaft, which, in turn, linked to the central runner stone for
+grinding. Water flow propelled the paddle wheels, transferring the grinding
+force to the stationary \emph{bed}, typically a stone of similar size and
+shape. This design was straightforward, avoiding the need for gears. However,
+it had a limitation: the stone's rotation speed relied on water volume and
+flow rate, making it most suitable for regions with fast-flowing streams,
+often found in mountainous areas~\cite{mills+scandinavia}.
+
+In the year \num{1680}, a remarkable scientist by the name of
+Antonie~van~Leeuwenhoek introduced a groundbreaking innovation that would
+forever alter our understanding of the microscopic world and ultimately bread
+making.  Van~Leeuwenhoek, a master of lens craftsmanship, possessed an
+insatiable fascination with realms invisible to the naked eye. His pioneering
+work birthed the first modern microscope.  What set Van~Leeuwenhoek apart was
+the exceptional quality of his lenses, capable of magnifying tiny
+microorganisms by an astounding factor of \num{270}.  Driven by an unrelenting
+curiosity to unveil the unseen, he embarked on a journey of exploration. He
+scrutinized flies, examined lice-infested hair, and ultimately turned his gaze
+toward the tranquil waters of a small lake near Delft.
+
+In this serene aquatic habitat, he made astonishing observations, discovering
+algae and minuscule, dancing creatures hitherto hidden from human perception.
+Eager to share his revelatory findings with the scientific community,
+Van~Leeuwenhoek faced skepticism, as it was difficult to fathom that someone
+had witnessed thousands of diminutive, dancing entities—entities so tiny that
+they eluded the human eye.
+
+Undeterred by skepticism, he continued his relentless pursuit of the unseen,
+directing his lens towards a brewer's beer sludge. In this obscure medium,
+Van~Leeuwenhoek made history by becoming the first human to lay eyes upon
+bacteria and yeast, unraveling a previously concealed world that would
+revolutionize our understanding of microbiology~\cite{Yong+2017+Leeuwen}.
+
+At the same time brewers would start to experiment with utilizing the muddy
+leftovers of the beer fermentation to start making doughs. They would notice
 that the resulting bread doughs were becoming fluffy and compared
 to the sourdough process would lack the acidity in the final product.
-A popular example is shown in a report from 1875. Eben Norton Horsford
+A popular example is shown in a report from \num{1875}. Eben Norton Horsford
 wrote about the famous \emph{Kaiser Semmeln} (Emperor's bread rolls).
 These are essentially bread rolls made with brewer's yeast instead
 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}.
+
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{sourdough-stove}
   \caption{A bread made over the stove without an oven.}%
   \label{sourdough-stove}
 \end{figure}
 
-Only in 1857, the French microbiologist Louis Pasteur discovered
+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. What would then start is
+and not other chemical catalysts. He continued with his research and
-what I~describe as the 150 lost years of bread making. In 1879
+was the first person to isolate and grow pure yeast strains.
-the first machines and centrifuges were developed to centrifuge
+Soon later in \num{1868} in the Fleischmann brothers Charles
-pure yeast. This yeast would be extracted from batches of sourdough.
+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. During World~War~II
+The process became much more efficient. What ultimately made making large
-the first packaged dry yeast was developed. This would ultimately
+batches of dough possible, was the invention of the electrical kneader.  Rufus
-allow bakeries and home bakers to make bread much faster.
+Eastman, an American inventor, is often credited with an important advancement
-Thanks to pure yeast, building bread making machines was
+in mixer technology. In \num{1885}, he received a patent for an electric mixer
-possible. Provided you maintain the same temperature,
+with a mechanical hand-crank mechanism.  This device was not as advanced or as
-your yeast would always ferment exactly the same way.
+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
+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
+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
+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.}
+
+One of the key figures in this development was American scientist Norman
+Borlaug, who is credited with breeding high-yield wheat varieties,
+particularly dwarf wheat varieties, that were resistant to diseases and could
+thrive in various environmental conditions. His work, which started in the
+1940s and continued through the \num{1960}s, played a crucial role in
+increasing wheat production worldwide and alleviating food
+shortages~\cite{green+revolution}.
 
 As fermentation
 times sped up, the taste of the final bread would deteriorate.
@@ -111,7 +262,7 @@ of true nerds would continue making bread with sourdough.
 
 Suddenly people started to talk more often about celiac disease
 and the role of gluten. The disease isn't new; it has first
-been described in 250 AD~\cite{coeliac+disease}. People
+been described in \num{250}~AD~\cite{coeliac+disease}. People
 would note how modern bread has much more gluten compared
 to ancient bread. The bread in ancient times probably was much flatter.
 The grains over time have been bred more and more towards containing a higher
@@ -151,8 +302,9 @@ During the California Gold Rush, French bakers brought the sourdough
 culture to Northern America. A popular bread became the
 San Francisco sourdough. It's characterized by its unique
 tang (which was previously common for every bread). It
-however remained more of a niche food. What really expedited
+however remained more of a niche food while industrial bread
-the comeback of sourdough was the 2020 COVID-19 pandemic.
+was on the rise. What really expedited
+the comeback of sourdough was the \num{2020} COVID-19 pandemic.
 Flour and yeast became scarce in the supermarkets. While
 flour returned yeast couldn't be found. People started
 to look for alternatives and rediscovered the ancient

book/intro/foreword.tex

@@ -1,4 +0,0 @@
-\chapter{Foreword}%
-\label{ch:Foreword}
-Hopefully one day there is going to be an awesome foreword
-by another bread baker!

book/intro/preface.tex

@@ -46,7 +46,8 @@ seemingly
 healthy bread consisted of so many other things aside from flour and water.
 The black color was not coming from the flour, but from caramelized sugar.
 The packaging stated it was a sourdough bread, but then why was there additional yeast?
-I~thought that if it was really sourdough, it shouldn't require additional yeast, and I~soon
+I~thought that if it was really sourdough, it shouldn't require additional
+yeast. I~soon
 realized that something was wrong with the bread I~was buying.
 I~proceeded to check the other supermarket breads, only to discover that they, too,
 contained ingredients I'd never heard of. That was the day I~lost trust
@@ -162,8 +163,8 @@ and more. It should provide a detailed understanding as to why certain steps are
 and how to adapt them when things go wrong while making bread.
 It is my desire for this knowledge to be accessible to everyone around the world, regardless
 of budget, and as such, I~do not want to charge for the book. That's why I've decided to make
-it open source and have asked the community to support my work financially via my ko-fi page
+it open source and have asked the community to support my work with
-\url{https://ko-fi.com/thebreadcode}. The community's feedback has been amazing so far, and
+donations. The community's feedback has been amazing so far, and
 I've already raised much more money than initially expected. The digital version of this book
 will always remain free. There is also a hardcover version of the book available for purchase.
 You can read more details here: \url{https://breadco.de/physical-book}

book/makefile

@@ -1,13 +1,23 @@
 # Macros for commands
 LATEX := latexmk -cd -pdflua -lualatex="lualatex -interaction=nonstopmode" -synctex=1 -use-make
-EBOOK := tex4ebook --lua -d epub -c tex4ebook.cfg
+EBOOK := tex4ebook --lua -d epub -f epub -c tex4ebook.cfg
-WEBSITE := make4ht --lua -c website.cfg -a debug -uf html5+tidy+common_domfilters+dvisvgm_hashes
+WEBSITE := make4ht --lua -c website.cfg -a debug -uf html5+tidy+common_domfilters
 CLEAN := latexmk -cd -lualatex -c -use-make
-EBOOK_CONVERT := kindlegen
 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
+RSYNC := rsync -au --exclude 'book.epub' --exclude '*.jpg' --exclude '*.png'
+
+# We want bash as shell
+SHELL := $(shell if [ -x "$$BASH" ]; then echo $$BASH; \
+	 else if [ -x /bin/bash ]; then echo /bin/bash; \
+	 else echo sh; fi; fi)
 
 ifdef DEBUG
+LATEX += -diagnostics
 EBOOK += -a debug
 WEBSITE += -a debug
 endif
@@ -17,7 +27,7 @@ website_dir := static_website_html
 # List all files that are dependencies
 chapters = baking basics bread-types cover flour-types history intro mix-ins\
 		non-wheat-sourdough sourdough-starter storing-bread troubleshooting\
-		wheat-sourdough
+		wheat-sourdough glossary
 
 src_tables  := $(wildcard tables/table-*.tex)
 src_figures := $(wildcard figures/fig-*.tex) figures/flowcharts_tikz.tex
@@ -31,11 +41,19 @@ images += $(wildcard images/*.jpg)
 images += $(wildcard images/*.png)
 images += $(wildcard images/*/*.png)
 images += $(foreach directory, $(chapters), $(wildcard $(directory)/*.jpg))
+images += $(foreach directory, $(chapters), $(wildcard $(directory)/*/*.jpg))
 images += $(foreach directory, $(chapters), $(wildcard $(directory)/*.png))
+images += $(foreach directory, $(chapters), $(wildcard $(directory)/*/*.png))
 
-src_all := $(src_tex) $(src_figures) $(src_tables) tex4ebook.cfg book.mk4 $(images)
+# Black and White ebook, we will just re-zip directory after converting the
+# images to lower resolution and greyscale
+bw_images := $(addprefix bw-book-epub/OEBPS/, $(images))
 
-website_src := $(src_all) website.cfg
+src_all := $(src_tex) $(src_figures) $(src_tables) $(images)
+
+ebook_src := $(src_all) tex4ebook.cfg book.mk4 book-ebook.css
+
+website_src := $(src_all) website.cfg style.css
 
 website_assets := $(wildcard ../website/assets/*)
 ruby_src := ../website/modify_build.rb $(website_assets)
@@ -43,6 +61,10 @@ ruby_pkg := ../website/Gemfile  ../website/Gemfile.lock
 
 tgt_figures := $(patsubst %.tex, %.png,$(src_figures))
 
+# Default target is not all because most of the time we just want a pdf...
+# and ebook take a long time to build.
+.DEFAULT_GOAL := build_serif_pdf
+
 # Default rules for pdf and ebooks, getting overwritten when built in a
 # sub-directory
 %.pdf: %.tex
@@ -67,20 +89,30 @@ 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
 
-epub/%.epub: %.tex $(src_all) cover/cover-page.xbb
+.PHONY: copy_ebook_files
-	$(EBOOK) -f epub $<
 
-epub/%.mobi: epub/%.epub
+epub/%.epub: %.tex $(ebook_src) cover/cover-page.xbb
-	$(EBOOK_CONVERT) $< -o $(notdir $@)
+	$(EBOOK) $<
 
-epub/%.azw3:  epub/%.epub
+copy_ebook_files: build_ebook
-	$(EBOOK_CONVERT) $< -o $(notdir $@)
+	$(RSYNC) book-epub/ bw-book-epub/
+
+# We not convert SVG to B&W or lower res for now as they are super small
+# anyway
+bw-book-epub/OEBPS/%.jpg: %.jpg
+	mkdir -p $(dir $@)
+	$(CONVERT_PIC) $< $(REDUCE_PIC) $@
+
+bw-book-epub/OEBPS/%.png: %.png
+	mkdir -p $(dir $@)
+	$(CONVERT_PIC) $< $(REDUCE_PIC) $@
+
+epub/bw_book.epub: copy_ebook_files $(bw_images)
+	cd bw-book-epub; zip -q0X ../epub/bw_book.epub mimetype
+	cd bw-book-epub; zip -q9XrD ../epub/bw_book.epub ./
 
 # Now with the rules
 # Expected usual rules first
-.PHONY: default
-default: build_serif_pdf
-
 .PHONY: all
 all: bake
 
@@ -89,32 +121,35 @@ help:
 	@echo ""
 	@echo "default: builds the book in pdf format (serif)"
 	@echo ""
-	@echo "all: pdf and ebooks serif and sans-serif accessible version, same as"
+	@echo "all: pdf serif and sans-serif accessible version, as well as ebooks"
-	@echo "     build release"
+	@echo "     in colour and black&white versions"
+	@echo ""
 	@echo "bake: same as build all"
 	@echo ""
 	@echo "check: runs static analysis checker on LaTeX source to spot"
 	@echo "       programming or typographic mistakes"
 	@echo ""
 	@echo "clean: delete all intermediate files keep targets (pdf/ebooks/website)"
+	@echo ""
 	@echo "mrproper: delete all generated files intermediate and pdf/ebooks/website"
 	@echo "  clean_figures: delete intermediate TikZ files"
 	@echo "  clean_website_build: delete intermediate website files"
 	@echo "  clean_ebook_build: delete intermediate ebook files"
 	@echo ""
-	@echo "build_ebook: builds only the ebook serif and accessible version"
 	@echo "build_pdf: builds both serif and accessible pdf"
 	@echo ""
-	@echo "build_sans_serif_ebook: build accessible ebook only"
+	@echo "build_ebook: builds only the colour ebook"
+	@echo ""
+	@echo "build_bw_ebook: builds the low res black & white ebook"
+	@echo ""
 	@echo "build_sans_serif_pdf: build accessible pdf only"
 	@echo ""
-	@echo "build_serif_ebook: build serif ebook only"
 	@echo "build_serif_pdf: build serif pdf only"
 	@echo ""
 	@echo "figures: build TikZ figures"
 	@echo ""
 	@echo "release_serif: build serif only version of pdf and ebooks"
-	@echo "release_sans_serif: build sans-serif/accessible version of pdf and ebooks"
+	@echo "release_sans_serif: build sans-serif/accessible version of pdf"
 	@echo ""
 	@echo "website: build the static website from LaTeX sources and post-process it"
 	@echo "html: build the static website from LaTeX sources _without_ post-processing"
@@ -123,7 +158,7 @@ help:
 	@echo ""
 	@echo "quick: compiles serif_pdf but runs lulatex only once"
 	@echo ""
-	@echo "quick_ebook: compiles serif_ebook but runs lulatex only once"
+	@echo "quick_ebook: compiles ebook but runs lulatex only once"
 	@echo ""
 	@echo "show_tools_version: Show version of tools used on the build machine"
 	@echo ""
@@ -134,34 +169,26 @@ help:
 	@echo "set DEBUG i.e make DEBUG=1 build_ebook to add debug flags to commands"
 
 
-# Finally project specif targets
+# Finally actual project  targets (i.e. build pdf and ebooks)
-.PHONY: build_pdf
+.PHONY: build_pdf build_serif_pdf build_sans_serif_pdf build_ebook
+
 build_pdf: build_serif_pdf build_sans_serif_pdf
 
-.PHONY: build_serif_pdf
 build_serif_pdf: book_serif/book.pdf
 
-.PHONY: build_sans_serif_pdf
 build_sans_serif_pdf: book_sans_serif/book_sans_serif.pdf
 
-.PHONY: build_ebook
+build_ebook: epub/book.epub
-build_ebook: build_serif_ebook build_sans_serif_ebook
 
-.PHONY: build_serif_ebook
+build_bw_ebook: epub/bw_book.epub
-build_serif_ebook: epub/book.epub epub/book.mobi epub/book.azw3 | make_release_dir
 
-.PHONY: build_sans_serif_ebook
+.PHONY: export_figures check
-build_sans_serif_ebook: epub/book_sans_serif.epub epub/book_sans_serif.mobi \
-						epub/book_sans_serif.azw3 | make_release_dir
-
-.PHONY: export_figures
 # Requires that you have docker running on your computer.
 export_figures: build_pdf $(tgt_figures)
 	cd figures/ && bash export_figures.sh
 
 # Goal is not really to have 0 warning reported but we should check we don't
 # add many and if we do, we know they are false positive
-PHONY: check
 check: $(SRC_TEX)
 	@echo "Running: " $(CHECK_1)
 	$(CHECK_1) book.tex
@@ -169,7 +196,9 @@ check: $(SRC_TEX)
 	@echo "Running: " $(CHECK_2)
 	$(CHECK_2) book.tex
 
-.PHONY: clean_figures
+
+# Clean up and delete generated files
+.PHONY: clean_figures clean_ebook_build clean_website_build clean mrproper
 clean_figures:
 	- $(CLEAN) $(patsubst %.tex, %.png.in, $(src_figures))
 	- rm $(patsubst %.tex, %.png.pdf, $(src_figures))
@@ -177,50 +206,26 @@ clean_figures:
 	- rm $(wildcard figures/*.png.*)
 	- rm cover/cover-page.xbb
 
-.PHONY: clean_ebook_build
 clean_ebook_build:
-	-rm  book*.loc
+	-rm  book*.{4ct,4tc,aux,bbl,bcf,blg,dvi,fdb_latexmk,fls,html}
-	-rm  book*.aux
+	-rm  book*.{idv,lg,loc,log,ncx,run.xml,tmp,xref}
-	-rm  book*.run.xml
-	-rm  book*.bcf
-	-rm  book*.blg
-	-rm  book*.log
-	-rm  book*.4tc
-	-rm  book*.4ct
-	-rm  book*.dvi
-	-rm  book.css
-	-rm  book_sans_serif.css
-	-rm  book*.idv
-	-rm  book*.lg
-	-rm  book*.ncx
-	-rm  book*.tmp
-	-rm  book*.xref
-	-rm  book*.html
-	-rm  book*.fls
-	-rm  book*.fdb_latexmk
-	-rm  book*.bbl
-	-rm  content.opf
 	-rm  book*x.svg
+	-rm  book.css
+	-rm  content.opf
 
-.PHONY: clean_website_build
 clean_website_build: clean_ebook_build
 	-rm book-*.svg
-	-rm book.loc
+	-rm book.{loc,dlog}
-	-rm book.dlog
 	-rm $(subst $(website_dir)/,, $(wildcard $(website_dir)/*.html))
 
-.PHONY: clean
 clean: clean_ebook_build clean_figures clean_website_build
 	$(CLEAN) -output-directory=book_serif book.tex
 	$(CLEAN) -output-directory=book_sans_serif book_sans_serif.tex
-	-rm  book*/*.loc
+	-rm  book*/*.{bbl,loc,.run.xml}
-	-rm  book*/*.bbl
+	-rm -rf *book-epub/META-INF
-	-rm  book*/*.run.xml
+	-rm -rf *book-epub/OEBPS
-	-rm -rf book*-epub/META-INF
+	-rm  *book-epub/mimetype
-	-rm -rf book*-epub/OEBPS
-	-rm  book*-epub/mimetype
 
-.PHONY: mrproper
 mrproper: clean
 	$(CLEAN) -C $(src_figures)
 	$(CLEAN) -C -output-directory=book_serif book.tex
@@ -228,40 +233,34 @@ mrproper: clean
 	-rm figures/*.png
 	-rm *.html
 	-rm *.svg
-	rm -rf epub/
+	-rm -rf epub/
-	rm -rf release/
+	-rm -rf release/
-	rm -rf book_serif/
+	-rm -rf book_serif/
-	rm -rf book_sans_serif/
+	-rm -rf book_sans_serif/
-	rm -rf book-epub/
+	-rm -rf *book-epub/
-	rm -rf book_sans_serif-epub/
+	-rm -rf $(website_dir)
-	rm -rf $(website_dir)
+
+# top level releases rules
+.PHONY: bake release_serif release_sans_serif
 
-.PHONY: bake
 bake: release_serif release_sans_serif
 
-.PHONY: make_release_dir
+release:
-make_release_dir:
 	mkdir -p release
 
-.PHONY: release_serif
+release_serif: build_serif_pdf build_ebook build_bw_ebook | release
-release_serif: build_serif_pdf build_serif_ebook | make_release_dir
 	cp book_serif/book.pdf release/TheBreadCode-The-Sourdough-Framework.pdf
-	cp epub/book.mobi release/TheBreadCode-The-Sourdough-Framework.mobi
 	cp epub/book.epub release/TheBreadCode-The-Sourdough-Framework.epub
-	cp epub/book.azw3 release/TheBreadCode-The-Sourdough-Framework.azw3
+	cp epub/bw_book.epub release/TheBreadCode-The-Sourdough-Framework-black-and-white.epub
 
-.PHONY: release_sans_serif
+release_sans_serif: build_sans_serif_pdf | release
-release_sans_serif: build_sans_serif_pdf build_sans_serif_ebook | make_release_dir
 	cp book_sans_serif/book_sans_serif.pdf  release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
-	cp epub/book_sans_serif.mobi release/TheBreadCode-The-Sourdough-Framework-sans-serif.mobi
-	cp epub/book_sans_serif.epub release/TheBreadCode-The-Sourdough-Framework-sans-serif.epub
-	cp epub/book_sans_serif.azw3 release/TheBreadCode-The-Sourdough-Framework-sans-serif.azw3
 
 # Website stuff
+.PHONY: html website
 $(website_dir)/book.html: $(website_src) cover/cover-page.xbb
 	$(WEBSITE) -d $(website_dir) book.tex
 
-.PHONY: html
 html: $(website_dir)/book.html
 	cp $< $(website_dir)/index.html
 
@@ -273,23 +272,27 @@ html: $(website_dir)/book.html
 	touch ../website/$@
 
 # TODO: this will run every single time, but is so fast we don't really care
-.PHONY: website
 website: html ../website/_bundle_install_done $(ruby_src)
 	cd ../website && ruby modify_build.rb
 
 # Debug Stuff from now on
-.PHONY: quick show_tools_version printvars
+.PHONY: quick quick_ebook show_tools_version printvars
 
-# Those 2 targets allow fast debug cycles but not reolvig refrences etc
+# Those 2 targets allow fast debug cycles but not resolving references etc
-quick:  # run latex only once no biber, no references etc..
+# They also ignore dependencies and run each time you call them.
-	$(LATEX) -e '$$max_repeat=1' -output-directory=book_serif book.tex
+quick:  # run latex only once no biber, no references etc...
+	$(LATEX) -e '$$max_repeat=1' -halt-on-error -output-directory=book_serif book.tex
 
-quick_ebook: # run latex only once no biber, no references etc..
+quick_ebook: cover/cover-page.xbb  # run latex only once no biber, ref etc...
-	$(EBOOK) --mode draft -f epub book.tex
+	$(EBOOK) --mode draft book.tex
 
 show_tools_version:  # Show version of tools used on the build machine
 	- git log -n 1
 	@echo ""
+	- uname -a
+	@echo ""
+	- $(SHELL) --version
+	@echo ""
 	- latexmk --version
 	@echo ""
 	- lualatex --version
@@ -300,7 +303,7 @@ show_tools_version:  # Show version of tools used on the build machine
 	@echo ""
 	- tidy -version
 	@echo ""
-	- kindlegen --version
+	- dvisvgm --version
 	@echo ""
 	- lacheck --version
 	@echo ""
@@ -312,7 +315,9 @@ show_tools_version:  # Show version of tools used on the build machine
 	@echo ""
 	- ruby --version
 	@echo ""
-
+	- $(CONVERT_PIC) --version
+	@echo ""
+	- rsync --version
 
 # You can find the value of variable X with the following command:
 # make print-X

book/mix-ins/mix-ins.tex

@@ -1,183 +1,315 @@
 \chapter{Mix-ins}%
 \label{ch:mix-ins}
 \begin{quoting}
-    This work-in-progress chapter will describes altering and additions you
+  In this chapter, you will learn about the fascinating world of sourdough
-    could make to your dough to create beautiful or different tasting loafs.
+  mix-ins. Discover how these additions can elevate your bread, enhancing
+  flavor, adding vibrant colors, and creating delightful textures that make
+  each loaf a culinary masterpiece.
 \end{quoting}
 
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{pumpkin-sourdough}
+  \caption[Pumpkin sourdough softbuns]{These soft pull-apart sourdough
+    buns have been made with the addition of pumpkin purée. The mashed pumpkin
+    adds flavor and hydration to the dough.}%
+\end{figure}
+
 A loaf of wheat sourdough has a very pure aesthetic. Good craftsmanship and
-precision transforms the ingredients into simple, but delicious food. With
+precision transform the ingredients into simple, but delicious food. With
 mix-ins, the basic recipe can become the starting point for a whole world of
 modifications to try and combine. Think of the loaf of bread as a blank canvas
 to express yourself.
 
-One approach to sort through the options is to categorize mix-ins by shape
+\section{Categories}
-(the transition between these categories is somewhat fuzzy):
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{pumpkin-on-flour}
+  \caption[Pumpkin puré]{A common mix-in technique is to replace some of
+    the dough's water with another liquid. In this case, puréd pumpkin replaced
+    some of the water. When adding puré to the dough only slowly add
+    additional water as the puré slowly releases additional water to the
+    dough.}%
+\end{figure}
+
+One approach to categorizing the mixins is to look at their respective shape.
+However, the transition between these categories is somewhat fuzzy:
+
 \begin{itemize}
   \item Liquids: Integrate homogeneously into the dough, may replace some of
-      the water. Examples: Milk, oil, spinach juice.
+      or all of the water. Examples: Milk, butter, oil, spinach juice, tomato
+      juice, eggs
   \item Powders: Integrate homogeneously into the dough, may replace some of
-      the flour. Examples: Rye flour, semolina, cocoa, ground spices.
+      the flour. Examples: Milk powder, semolina, cocoa, spices
   \item Small bits: Individually visible in the final loaf, small enough to
-      distribute somewhat evenly throughout the dough. Examples: Seeds (poppy
+      distribute somewhat evenly throughout the dough. Examples: Seeds (wheat
-      seeds, sesame, pumpkin seeds), whole spices (coriander).
+      berries, rye berries, poppy seeds, sesame, pumpkin seeds,
+      flax seeds), whole spices (coriander)
   \item Chunks: Larger pieces that will only be present in the occasional bite
       when eating a slice of your bread. Examples: dried tomatoes, chunks of
-      cheese,
+      cheese, chunks of chocolate
 \end{itemize}
 
-Another categorization approach looks at the changes to the bread. Most
+Another categorization approach looks at the changes to the bread:
-mix-ins actually impact multiple aspects.
+
 \begin{itemize}
   \item Flavor: Significantly changes the taste of the bread. Examples: rye
-      flour, spices.
+      flour, corn flour, spices, sugar.
   \item Color: Significantly changes the look of the bread. Examples: cocoa,
-      squid ink, beetroot juice.
+      squid ink, beetroot juice, tomato juice.
   \item Texture: Significantly changes the feeling in the mouth when eaten.
       Examples: Cheese (gummy), seeds (crunchy), olives (squishy chunks).
 \end{itemize}
 
+Many of the above-listed mix-ins can't be pinpointed to a single category. They
+change multiple aspects of the final bread at the same time.
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{seeded-sourdough}
+  \caption[Seeded sourdough]{In this case a combination of flax, sunflower and
+    sesame was added to the dough. The seeds will slightly dehydrate the dough
+    during fermentation and thus adding a bit more water (\qtyrange{1}{2}{\percent}) is advised.}%
+\end{figure}
+
 Mix-ins affect the structure of the dough. One aspect is the impact on
 hydration. Some mix-ins absorb a lot of water when added to the dough, so you
 have to increase the amount of water to achieve the same dough consistency.
 The other impact is on the gluten network. Bits and chunks disrupt the gluten
-network, and may reduce the rise. All of this depends on the amount of mix-ins
+network and may reduce oven spring during baking. All of this depends on the amount of mix-ins
 used. A good rule of thumb is to add \qtyrange{10}{20}{\percent} of the amount
 of flour in most mix-ins, reduced to around \qtyrange{1}{5}{\percent} of the
 amount of flour for spices.
 
 An important factor is also the mix-in's behavior during baking. Particularly
 chunks may bake differently than dough, and either melt (cheese) leaving holes
-inside, or char when peeking through the crust (\eg, vegetables). These
+inside, or char when peeking through the crust (\eg~vegetables). These
-problems can be mitigated to some degree with the right preparation (\eg,
+problems can be mitigated to some degree with the right preparation (\eg~chopping
-chopping into smaller pieces, soaking dry ingredients in water or oil first,
+into smaller pieces, soaking dry ingredients in water or oil first,
 or squeezing out excess moisture).
-% potential reference to link: https://food52.com/blog/25521-additions-to-sourdough-bread-ideas
 
 \section{Examples}
 
-The following is a list of common mix-ins and their peculiarities:
+The following is a list of common mix-ins and their peculiarities. They can be
+combined depending on your preference.
 
 \subsection{Flours}
-These are powders. Usually you want to just replace some fraction of the
+These are powders. Usually, you want to just replace some fraction of the
 regular bread flour. Different flours change the taste of the bread and
 usually moderately affect the color.
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{broa}
+  \caption[Broa de milho]{Broa de milho is a traditional Portuguese bread
+  made out of half rye and half corn flour.}%
+\end{figure}
+
 \begin{itemize}
   \item Whole wheat flour (substitute any amount, makes the bread taste more
       complex, nutty)
   \item Rye flour (very hearty, nutty, malty taste)
-  \item Semolina (supports mediterranean flavors)
+  \item Enzymatic malt (malty taste, improves enzymatic activity). The malt is
+    a great addition when making quicker yeast-based doughs.
+  \item Semolina (supports Mediterranean flavors)
   \item Cocoa (replace \qty{10}{\percent} of the flour for a black loaf, goes
       great with sweet toppings)
+  \item Other non-wheat flours such as: Chickpea, corn, hemp, potato etc.
 \end{itemize}
 
 \subsection{Liquids}
-Substitute some of the water with a different liquid, affecting taste and
+
-texture.
+Instead of using water, you can substitute it with a different liquid,
+affecting taste and texture.
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{beer-bread}
+  \caption[Stout beer bread]{Dark hearty stouts work excellently as a water replacement
+  when making sourdough bread. The resulting loaf features a hearty malty taste}%
+\end{figure}
+
 \begin{itemize}
-  \item Coffee
   \item Beer
-  \item Olive oil (mediterranean)
+  \item Butter
-  \item Milk (for sweet, soft breads)
   \item Buttermilk
+  \item Cereal milk (the leftover milk from eating cereals)
+  \item Coffee
+  \item Eggs
+  \item Fruit/vegetable juices (also see Section~\ref{section:colors})
+  \item Milk (for sweet, soft breads)
+  \item Milk alternatives such as: Almond, oat, soy etc.
+  \item Mashed potatoes
+  \item Mashed sweet potatoes. Bolo do caco is a typical bread from Madeira,
+    made from \qty{50}{\percent} wheat flour and \qty{50}{\percent} mashed potatoes.
+  \item Olive oil (Mediterranean)
+  \item Other mashed vegetables such as: Beets, pumpkin, etc.
 \end{itemize}
 
 \subsection{Colors}
-These drastically change the color of the bread.
+\label{section:colors}
+Some mix-ins will change the color and flavor of your bread. Common colorings
+include:
+
 \begin{itemize}
+  \item Activated charcoal powder (black)
   \item Beetroot juice (red)
+  \item Blueberry juice (blue)
+  \item Blue butterfly pea flower powder (blue)
   \item Carrot juice (orange)
+  \item Pear juice (pink)
   \item Spinach juice (green)
   \item Squid ink (black)
+  \item Strawberry juice (red)
+  \item Tomato juice (red)
 \end{itemize}
 
 \subsection{Seeds and nuts}
-These are small bits, with some almost crossing into the chunk category. Most
+These are small bits, with some almost crossing into the chunk category. Some
-seeds benefit from being baked for about 10~minutes before adding them to the
+seeds benefit from being boiled for about 10~minutes before adding them to the
 dough.
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{stollen-close-up}
+  \caption[Stollen closeup]{The Stollen is a traditional German sweet Christmas
+    bread featuring a variety of mix-ins. The dough typically contains candied lemon,
+    candied orange, and raisins. The mix-ins are soaked in rum before being added to
+    the dough. While the stollen matures after baking (up to \num{6} months) the candied ingredients release
+    their aroma to the baked product.}%
+\end{figure}
+
 \begin{itemize}
-  \item Pumpkin seed
+  \item Cacao nibs
   \item Chia seed
-  \item Flaxseed  (soak these in water first)
+  \item Chopped or whole nuts such as: Almonds, hazelnuts and walnuts
-  \item Hemp seed (very crunchy, a personal favorite)
+  \item Flaxseeds
+  \item Hemp seed
+  \item Poppy seed
+  \item Pumpkin seed
   \item Sesame
   \item Sunflower seed
-  \item Poppy seed
+  \item Whole rye berries (boil 10 minutes)
-  \item Cacao nibs
+  \item Whole wheat berries (boil 10 minutes)
-  \item Chopped or whole walnuts
-  \item Chopped or whole hazelnuts
 \end{itemize}
 
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{seeds-bread}
+  \caption[Whole-rye with rye berries]{A sourdough bread made with half whole-rye flour and half rye berries. The
+  berries are typically boiled for 10~minutes to allow them to soften a bit. When baking a loaf
+  it is advised to use a thermometer to measure whether it is done baking. The final bread
+  features a hearty tangy flavor and has a moist crumb.}%
+\end{figure}
+
 \subsection{Spices and flavor mix-ins}
 These are mostly powders or small bits.
+
 \begin{itemize}
-  \item Mediterranean herbs (oregano, thyme, rosemary, marjoram)
+  \item Blueberry skins (press through a sieve to remove juice, raw blueberries
-  \item Bread spice (coriander, cumin, fennel, anise)
-  \item Grated hard cheese: Gruyère, parmesan
-  \item Blueberry skins (press through sieve to remove juice, raw blueberries
-      would add too much water)
-  \item Lemon zest (alternatively orange or lime)
   \item Browned onions
-  \item Molasses
+  \item Candied fruits such as: Lemon, orange, pineapple, etc.
+  \item Cinnamon
+  \item Grated hard cheese such as: Gruyère, parmesan, etc.
+  \item Mediterranean herbs such as: Marjoram, oregano, rosemary, thyme, etc.
   \item Miso
+  \item Molasses
+  \item Sugar
+  \item Spices such as: Anise, fennel, cinnamon, coriander, cumin, etc.
+  \item Zests such as: Lime, Lemon, orange, etc.
 \end{itemize}
 
 \subsection{Highlights}
 Mostly chunks, that add a big contrast and flavorful highlight to the basic
-bread. Usually you want to use only one (or maximum two) of these. Often can
+bread. Usually, you want to use only one (or a maximum of two) of these. The suggestions
-be complemented well by some flavor mix-in or flour.
+can often be complemented by some flavor or flour mix-in.
+
 \begin{itemize}
+  \item Chocolate chunks or drops
+  \item Chunks of black garlic
+  \item Chunks of cheese such as: Cheddar, feta, etc.
+  \item Cornflakes
+  \item Dried fruits such as: Cranberries, dates, raisins, etc.
   \item Olives
+  \item Pickled pepperoni
   \item Sundried tomatoes (squeeze out the oil if using pickled ones, or soak
       dried ones in water)
-  \item Pickled pepperoni
-  \item Cornflakes
-  \item Dried fruit (\eg, cranberries, raisins)
-  \item Chunks of cheese (\eg, cheddar, feta)
-  \item Chunks of black garlic
-  \item Chocolate chunks or drops
 \end{itemize}
 
 \subsection{Combinations}
 A few combinations where multiple mix-ins complement each other:
+
 \begin{itemize}
-  \item Semolina, mediterranen herbs, olives, sundried tomatoes.
+  \item Butter and milk. Then add cinnamon and brown sugar before shaping
-  \item Cranberry and walnuts.
+  \item Cheddar and pepperoni
-  \item Cheddar and pepperoni.
+  \item Cheddar and jalapeño
-  \item Cocoa, cacao nibs, whole hazelnuts.
+  \item Cocoa, cacao nibs, whole hazelnuts
+  \item Cranberry and walnuts
+  \item Semolina, Mediterranean herbs, olives, sundried tomatoes
+  \item Tomato juice instead of water with \qty{20}{\percent} rye flour
 \end{itemize}
 
 \section{Techniques}
-Adding mix-ins into the dough is just the simplest approach. There are other,
-more advanced ways to include them into a loaf.
 
-\subsection{Covering the crust}
+Adding mix-ins to the dough is just the simplest approach. Add the mix-ins
-This works best for either powders or small bits. Spread the mix-in in a flat
+directly when you knead the dough. After the first kneading wait for 30 minutes to see
-container, wet the surface of the loaf, and dip it into the mix-in right
+if the dough has enough or too much water. In the case of whole-soaked berries
-before baking.
+(\eg~rye or wheat) chances are that the berries will release some water and make the dough
+wetter. In this case, you will want to add a bit more flour to the dough to
+compensate for the high hydration.
 
-This does not work for all mix-ins, as some can't handle the high temperatures
+\subsection{Adding before shaping}
-during baking and char. Most commonly done with seeds (\eg, sesame).
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{apple-swirl}
+  \caption[Apple swirl buns]{A great technique is to add some of your mix-ins
+  directly before shaping. In this case, a mixture of apples, cinnamon and brown
+  sugar was applied. Proceed and roll the dough together. Afterward cut the roll
+  into smaller pieces using a sharp knife, dough scraper or dental floss. Place
+  each piece of dough next to each other in a greased bowl to allow them to be proofed.
+  Proceed and bake as you would normally do. The benefit of this technique is that
+  the mix-ins will not be fermented. This is typically required in the case of sugar
+  since you want the final baked goods to feature sweetness. If included upon
+  initial mixing most of the sugar would be fermented and the bread would not taste sweet.}%
+\end{figure}
+
+Another approach is to lay the dough out flat after the bulk fermentation.
+Then using a spatula spread your ingredient over the flat dough. Continue with
+your regular shaping and/or roll up the dough. When creating a roll you can
+use a sharp knife to cut the dough, dental floss works great too. Afterward,
+place the tiny swirls in a container to let them proof and become fluffier. This is an
+excellent way to add sweet mixins as the microbes will not ferment them. When
+adding sugar to the initial dough it will be fermented and the resulting dough
+will not taste sweet (depending on the fermentation duration). This approach
+is excellent for garlic/cheese rolls, garlic/herb rolls, and cinnamon rolls
+
+\subsection{Covering the surface}
+
+\begin{figure}[htb!]
+  \includegraphics[width=\textwidth]{surface-seeds}
+  \caption[Surface seeds]{These are chop buns which are created by chopping
+    up a retarded dough into smaller pieces before baking. Then each piece of
+    dough is quickly dumped in water and then rolled in a bowl of seeds.
+    Afterward, the dough is directly baked in the preheated oven. These
+    coverings add superb additional flavor and can be adjusted depending on
+    your preference. I love adding a mixture of sunflower, flax, and
+    sesame seeds.}%
+\end{figure}
+
+This works best for either powders or small bits. After shaping wrap your
+coverings on the dough's surface. This works great too when covering your
+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
+mixins.  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).
 
 \subsection{Swirled colors}
 Mix-ins that change the color of the dough bring the opportunity for even more
-creativity.
+creativity by merging the dough before shaping.
 
-Separate the dough before adding a colorful ingredient. Combine the two (or
+Proceed and separate your base dough before adding a colorful ingredient. Bulk
+ferment the dough in separate containers. Then Combine the two (or
 more) differently colored doughs by laminating and stacking the colored sheets
-of dough before the last folding, just before shaping and bulk rise.
+of dough before the last folding, just before shaping. This way the colored
-
+layers won't mix and the resulting dough will have differently colored and
-These can really become works of art.
+tasting layers. \footnote{I once made an experimental dough by merging a wheat,
-
+rye, spelt and einkorn dough into a single dough. The resulting dough was
-% https://www.reddit.com/r/Sourdough/comments/onynqm/sourdough_with_dried_raspberries_recipe_in/
+layered featuring different colors, textures, and flavors.}
-% https://natashasbaking.com/blueberry-sourdough/
-% https://www.reddit.com/r/Sourdough/comments/mot8vq/chocolate_sourdough_loaf/
-% https://www.reddit.com/r/Sourdough/comments/13sdex9/fairy_bread_for_my_daughters_class_party_with/
-% https://www.reddit.com/r/Sourdough/comments/keyx88/roasted_onion_and_garlic_loaf_this_loaf_didnt/
-% https://myloveofbaking.com/rye-molasses-and-orange-sourdough/
-% https://www.reddit.com/r/Sourdough/comments/qd3y4k/pick_your_player_miso_sesame_or_cranberry_walnut/
-% https://www.reddit.com/r/Sourdough/comments/lziedg/10_spelt_flour_80_hydration_50_buttermilk_50/
-% https://www.reddit.com/r/Sourdough/comments/lbrc4a/squid_ink_sourdough_with_sharp_cheddar_and/
-% https://www.reddit.com/r/Sourdough/comments/na0zed/was_hoping_for_a_more_pronounced_purple_but_i/
-% https://www.reddit.com/r/Sourdough/comments/10rzgif/sesame_and_poppyseed_64_hydration/
-% https://www.reddit.com/r/Sourdough/comments/11lcgvr/sesame_seed_crusted_loaf_w_everything_bagel/

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

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

book/references.bib

@@ -16,7 +16,7 @@
   note         = {Accessed: 2022-03-24}
 }
 
-@article{rye-defects,
+@misc{rye-defects,
   author       = {Marie Oest et al.},
   title        = {Rye Bread Defects: Analysis of Composition and
                   Further Influence Factors as Determinants
@@ -26,7 +26,7 @@
   howpublished = {\url{https://www.mdpi.com/2304-8158/9/12/1900/pdf}}
 }
 
-@article{stiff+starter,
+@misc{stiff+starter,
   title        = {Stiff sourdough starter},
   author       = {Hendrik Kleinwächter},
   howpublished = {\url{https://www.youtube.com/watch?v=MqH3GVfjfBc}},
@@ -34,7 +34,7 @@
   note         = {Accessed: 2022-04-26}
 }
 
-@article{baking+twice,
+@misc{baking+twice,
   title        = {Baking your dough twice to make a sourer bread},
   author       = {Hendrik Kleinwächter},
   howpublished = {\url{https://youtu.be/0v1QhtyUic4}},
@@ -42,7 +42,7 @@
   note         = {Accessed: 2022-04-28}
 }
 
-@article{more+active+starter,
+@misc{more+active+starter,
   title        = {4 tips to make a more active starter},
   author       = {Hendrik Kleinwächter},
   howpublished = {\url{https://www.youtube.com/watch?v=yYkTrGHNW2w}},
@@ -50,7 +50,7 @@
   note         = {Accessed: 2022-04-29}
 }
 
-@article{baking+powder+reduce-acidity,
+@misc{baking+powder+reduce-acidity,
   title        = {Use baking powder to reduce dough acidity},
   author       = {Hendrik Kleinwächter},
   howpublished = {\url{https://www.youtube.com/watch?v=c8GId0ByASo}},
@@ -58,7 +58,7 @@
   note         = {Accessed: 2022-04-29}
 }
 
-@article{food+safe+ph,
+@misc{food+safe+ph,
   title        = {Acidified Foods: Food Safety Considerations for Food Processors},
   author       = {Felix H. Barron and Angela M. Fraser},
   howpublished = {\url{https://www.intechopen.com/chapters/41654}},
@@ -75,7 +75,7 @@
   year      = {2022}
 }
 
-@article{liquid+on+starter,
+@misc{liquid+on+starter,
   title        = {Acidified Foods: Food Safety Considerations for Food Processors},
   author       = {Sourdoughhome},
   howpublished = {\url{https://www.sourdoughhome.com/what-is-hooch/}},
@@ -83,22 +83,130 @@
   note         = {Accessed: 2022-04-29}
 }
 
-@article{acetic+acid+production,
+@misc{acetic+acid+production,
   title        = {Acetic Acid (or Ethanoic acid). The main constituent of vinegar.},
   author       = {chm.bris.ac.uk},
   howpublished = {\url{http://www.chm.bris.ac.uk/motm/acetic-acid/acetic-acidjs.htm}},
   note         = {Accessed: 2022-04-29}
 }
 
-@article{jordan+bread,
+@misc{jordan+bread,
   author       = {Amaia Arranz-Otaegui et al.},
-  title     = {Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan},
+  title        = {Archaeobotanical evidence reveals the origins of
+                  bread 14,400 years ago in northeastern Jordan},
   journal      = {Proc Natl Acad Sci USA},
   year         = {2018},
   howpublished = {\url{https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754/}}
 }
 
-@article{vienna+breadrolls,
+@misc{fleischmann+history,
+  author       = {Fleischmann History},
+  title        = {History of Fleischmann's},
+  howpublished = {\url{https://www.fleischmannsyeast.com/our-history/}},
+  note         = {Accessed: 2023-12-04}
+}
+
+@misc{evans+mill,
+  author       = {Jeremy Norman},
+  title        = {Oliver Evans Builds the First Automated Flour Mill: Origins
+                  of the Integrated and Automated Factory},
+  howpublished = {\url{https://www.historyofinformation.com/detail.php?entryid=3567}},
+  note         = {Accessed: 2023-12-04}
+}
+
+@misc{first+mixer,
+  author       = {United States Patent office},
+  title        = {Eastman Mixer for cream, eggs and liquors},
+  howpublished = {\url{https://patents.google.com/patent/US330829}},
+  note         = {Accessed: 2023-12-04}
+}
+
+@misc{egypt+beer,
+  author       = {Smithsonian Magazine},
+  title        = {World’s Oldest Industrial-Scale Brewery Found in Egypt},
+  howpublished = {\url{https://www.smithsonianmag.com/smart-news/worlds-oldest-industrial-scale-brewery-found-egypt-180977026/}},
+  note         = {Accessed: 2023-12-04}
+}
+
+@misc{kitchenaid+history,
+  author       = {KitchenAid},
+  title        = {KitchenAid Brand History},
+  howpublished = {\url{https://www.kitchenaid.com/100year/history.html}},
+  note         = {Accessed: 2023-12-04}
+}
+
+@misc{aboriginal+grinding+stones,
+  author       = {First Peoples - State Relations},
+  title        = {Fact sheet: Aboriginal grinding stones},
+  howpublished = {\url{https://www.firstpeoplesrelations.vic.gov.au/fact-sheet-aboriginal-grinding-stones}},
+  note         = {Accessed: 2023-12-04}
+}
+
+@book{history+mills,
+  title     = {Archaeological Evidence for Early Water-Mills. An Interim Report},
+  journal   = {History of Technology},
+  number    = {10},
+  author    = {Wikander, Örjan},
+  year      = {1985},
+  pages     = {151--179}
+}
+
+@book{mills+scandinavia,
+  title     = {Waterwheels and Windmills: Five machines that changed the world},
+  author    = {Mark, Denny},
+  year      = {2007},
+  pages     = {36}
+}
+
+@article{green+revolution,
+  author       = {Borlaug, Norman},
+  title        = {Contributions of conventional plant breeding to food production},
+  journal      = {Science},
+  volume       = {219},
+  number       = {4585},
+  pages        = {689-693},
+  year         = {1983},
+  doi          = {10.1126/science.219.4585.689}
+}
+
+@article{switzerland+bread,
+  author    = {Pasquale Catzeddu},
+  title     = {Flour and Breads and their Fortification in Health and Disease Prevention},
+  pages     = {37--46},
+  year      = {2011}
+}
+
+@book{Yong+2017,
+  place     = {London},
+  title     = {I contain multitudes: The microbes within US and a grander view of life},
+  publisher = {Vintage},
+  author    = {Yong, Ed},
+  year      = {2017},
+  pages     = {5--9}
+}
+
+@book{Yong+2017+Leeuwen,
+  place     = {London},
+  title     = {I contain multitudes: The microbes within US and a grander view of life},
+  publisher = {Vintage},
+  author    = {Yong, Ed},
+  year      = {2017},
+  pages     = {39}
+}
+
+@article{egyptian+bread,
+  title     = {Investigation of ancient Egyptian baking
+               and brewing methods by correlative microscopy},
+  volume    = {273},
+  doi       = {10.1126/science.273.5274.488},
+  number    = {5274},
+  journal   = {Science},
+  author    = {Samuel, Delwen},
+  year      = {1996},
+  pages     = {488–490}
+}
+
+@misc{vienna+breadrolls,
   author       = {Eben Norton Horsford},
   title        = {Report on Vienna bread},
   year         = {1875},
@@ -106,7 +214,7 @@
   note         = {Accessed: 2022-05-02}
 }
 
-@article{coeliac+disease,
+@misc{coeliac+disease,
   author       = {Giovanni Battista Gasbarrini et al.},
   title        = {Coeliac disease: an old or a new disease? History of a pathology},
   year         = {2014},
@@ -114,7 +222,7 @@
   howpublished = {\url{https://pubmed.ncbi.nlm.nih.gov/24435555/}}
 }
 
-@article{interview+karl+de+smedt,
+@misc{interview+karl+de+smedt,
   author       = {Hendrik Kleinwächter},
   title        = {Interview with Karl de Smedt},
   year         = {2021},
@@ -146,7 +254,8 @@
 
 @article{effects+oxygen+yeast+growth,
   author    = {Hiroshi Kuriyama et al.},
-  title     = {Effects of oxygen supply on yeast growth and metabolism in continuous fermentation},
+  title     = {Effects of oxygen supply on yeast growth
+               and metabolism in continuous fermentation},
   year      = {1993},
   journal   = {Journal of Fermentation and Bioengineering},
   publisher = {Elsevier},
@@ -165,7 +274,8 @@
 
 @article{leaf+surface+sugars+epiphytes,
   author    = {Julien Mercier},
-  title     = {Role of Leaf Surface Sugars in Colonization of Plants by Bacterial Epiphytes},
+  title     = {Role of Leaf Surface Sugars in Colonization of
+               Plants by Bacterial Epiphytes},
   year      = {2000},
   journal   = {Applied and Environmental Microbiology},
   volume    = {66,1}
@@ -173,7 +283,8 @@
 
 @article{yeasts+biocontrol+agent,
   author    = {Gianluca Bleve et al.},
-  title     = {Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape},
+  title     = {Isolation of epiphytic yeasts with potential for
+               biocontrol of Aspergillus carbonarius and A. niger on grape},
   year      = {2006},
   journal   = {International Journal of Food Microbiology},
   volume    = {108,2}
@@ -181,13 +292,14 @@
 
 @article{saccharomyces+cerevisiae+pathogen,
   author    = {Sabine Gognies et al.},
-  title     = {Saccharomyces cerevisiae, a potential pathogen towards grapevine, Vitis vinifera},
+  title     = {Saccharomyces cerevisiae, a potential pathogen
+               towards grapevine, Vitis vinifera},
   year      = {2001},
   journal   = {FEMS Microbiology Ecology},
   volume    = {37,2}
 }
 
-@article{pickled+foods+expiration,
+@misc{pickled+foods+expiration,
   title        = {Hardcore hibernation},
   author       = {David Adam},
   howpublished = {\url{https://www.nature.com/articles/news001019-9}},
@@ -195,7 +307,7 @@
   note         = {Accessed: 2022-06-23}
 }
 
-@article{old+spores,
+@misc{old+spores,
   title        = {Do Pickles Go Bad?},
   author       = {thrillist.com},
   howpublished = {\url{https://www.thrillist.com/eat/nation/do-pickles-go-bad-refrigerator-pickles-shelf-life}},
@@ -203,7 +315,7 @@
   note         = {Accessed: 2022-06-23}
 }
 
-@article{mold+anaerobic,
+@misc{mold+anaerobic,
   title        = {Differences between Yeasts and Molds},
   author       = {Sagar Aryal},
   howpublished = {\url{https://microbenotes.com/differences-between-yeasts-and-molds/}},
@@ -212,7 +324,8 @@
 }
 
 @article{effects+temperature+flavor+wine,
-  title        = {Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine},
+  title        = {Effects of Fermentation Temperature on Key Aroma
+                  Compounds and Sensory Properties of Apple Wine},
   author       = {Bangzhu Peng et al.},
   year         = {2015},
   journal      = {Food science},
@@ -220,7 +333,9 @@
 }
 
 @article{effects+temperature+flavor,
-  title        = {Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment},
+  title        = {Analysis of domestic refrigerator temperatures and home
+                  storage time distributions for shelf-life
+                  studies and food safety risk assessment},
   author       = {Anna Roccato et al.},
   year         = {2017},
   journal      = {Food Research},
@@ -228,7 +343,8 @@
 }
 
 @article{lactobacillus+sanfrancisco,
-  title        = {Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review},
+  title        = {Lactobacillus sanfrancisco a key sourdough
+                  lactic acid bacterium: a review},
   author       = {M. Gobbetti et al.},
   year         = {1997},
   journal      = {Food Microbiology},
@@ -244,7 +360,8 @@
 }
 
 @article{shelflife+acidity,
-  title        = {The effect of pH on shelf-life of pork during aging and simulated retail display},
+  title        = {The effect of pH on shelf-life of pork during
+                  aging and simulated retail display},
   author       = {S F Holmer et al.},
   year         = {2009},
   journal      = {Meat Science},
@@ -252,7 +369,8 @@
 }
 
 @article{temperature+bacteria+corn,
-  title        = {Effect of temperature (5-25°C) on epiphytic lactic acid bacteria populations and fermentation of whole-plant corn silage},
+  title        = {Effect of temperature (5-25°C) on epiphytic lactic acid
+                  bacteria populations and fermentation of whole-plant corn silage},
   author       = {Y Zhou et al.},
   year         = {2016},
   journal      = {Applied Microbiology and Biotechnology},
@@ -260,7 +378,8 @@
 }
 
 @article{acetic+acid+oxygen,
-  title        = {Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis},
+  title        = {Effects of Oxygen Availability on Acetic Acid Tolerance
+                  and Intracellular pH in Dekkera bruxellensis},
   author       = {Claudia Capusoni et al.},
   year         = {2016},
   journal      = {Applied Microbiology and Biotechnology},
@@ -268,14 +387,15 @@
 }
 
 @article{starch+damage+flour,
-  title        = {A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems},
+  title        = {A review of milling damaged starch: Generation, measurement,
+                  functionality and its effect on starch-based food systems},
   author       = {Qingfa Wang et al.},
   year         = {2020},
   journal      = {Food chemistry},
   volume       = {15,31}
 }
 
-@article{how+does+gluten+work,
+@misc{how+does+gluten+work,
   title        = {Gluten: How Does It Work?},
   author       = {Modernist Cuisine},
   howpublished = {\url{https://modernistcuisine.com/mc/gluten-how-does-it-work/}},
@@ -284,7 +404,7 @@
 }
 
 
-@article{bassinage+technique,
+@misc{bassinage+technique,
   title        = {The Bassinage Method},
   author       = {The Sourdough School},
   howpublished = {\url{https://www.sourdough.co.uk/glossary/bassinage/}},
@@ -292,7 +412,7 @@
   note         = {Accessed: 2022-12-22}
 }
 
-@article{oxidization+dough,
+@misc{oxidization+dough,
   title        = {Enzymes and pH matter, troubleshoot my loaf},
   author       = {Bread Blog},
   howpublished = {\url{https://bread.blog/enzymes-and-ph-matter-troubleshoot-my-loaf/}},
@@ -300,7 +420,7 @@
   note         = {Accessed: 2022-12-28}
 }
 
-@article{stretch+and+fold+technique,
+@misc{stretch+and+fold+technique,
   title        = {How And When To Stretch And Fold Your Sourdough},
   author       = {The Bread Code YouTube},
   howpublished = {\url{https://www.youtube.com/watch?v=gMbZeUIVzZY}},
@@ -309,7 +429,8 @@
 }
 
 @article{rye+pentosans,
-	author = {Krzysztof Buksa and Anna Nowotna and Werner Praznik and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
+  author   = {Krzysztof Buksa and Anna Nowotna and Werner Praznik
+              and Halina Gambu{\'s} and Rafa{\l} Ziobro and Jan Krawontka},
   journal  = {Food Research International},
   keywords = {Rye bread, Wholemeal, Pentosans, Starch},
   number   = {8},
@@ -327,6 +448,13 @@
   note   = {Accessed: 2023-02-03}
 }
 
+@article{bread+temperature+baking,
+  author = {Athanasius},
+  title  = {What is the maximum internal temperature of baked goods?},
+  url    = {https://cooking.stackexchange.com/questions/54068/what-is-the-maximum-internal-temperature-of-baked-goods},
+  note   = {Accessed: 2023-03-03}
+}
+
 @misc{wheat+kernel,
   author = {W. Berghoff},
   title  = {A wheat kernel and its nutritional value.},
@@ -338,12 +466,14 @@
   author = {Rachana Poudel},
   title  = {Enzymatic Activities and Compostional Properties of Whole Wheat Flour},
   year   = {2018},
-  page = {67},
+  page   = {67}
 }
 
 @article{review+of+sourdough+starters,
   author = {Calvert MD, Madden AA et al.},
-  title = {A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research},
+  title  = {A review of sourdough starters: ecology, practices, and
+            sensory quality with applications for baking
+            and recommendations for future research},
   year   = {2021},
   page   = {3},
   url    = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117929/#ref-36},
@@ -352,7 +482,8 @@
 
 @article{gluten+development+temperatures,
   author  = {Koga S., Böcker U. et al.},
-  title = {Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.},
+  title   = {Influence of temperature during grain filling on gluten
+             viscoelastic properties and gluten protein composition.},
   year    = {2015},
   journal = {Journal of the Science of Food and Agriculture},
   number  = {96},
@@ -364,7 +495,21 @@
   journal = {Cereal Chemistry},
   number  = {2},
   pages   = {239-252},
-	title = {Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills},
+  title   = {Characterizing whole-wheat flours produced using a
+             commercial stone mill, laboratory mills, and household
+             single-stream flour mills},
   volume  = {95},
   year    = {2018}
 }
+
+@article{freezing+toasting+bread,
+  title   = {The impact of freezing and toasting on the
+             glycaemic response of White Bread},
+  volume  = {62},
+  doi     = {10.1038/sj.ejcn.1602746},
+  number  = {5},
+  journal = {European Journal of Clinical Nutrition},
+  author  = {Burton, P and Lightowler, H J},
+  year    = {2007},
+  pages   = {594–599}
+}

book/sourdough-starter/sourdough-starter-types.tex

@@ -1,19 +1,15 @@
+\chapter{Sourdough starter types}%
+\label{ch:starter-types}
 \begin{quoting}
 In this chapter of the book we will have a closer look
-at different sourdough starter types and their respective
+at different sourdough starter types, and their respective
-traits.
+traits and usage. They are mostly characterized by their hydration
+level, and this will provide a trade-off between acidity, volume increase and
+the gluten level of your flour.
 \end{quoting}
 
-\begin{table}[htp!]
+\section{Introduction}%
-    \begin{center}
+\label{sec:starter-types-intro}
-        \input{tables/table-starter-types.tex}
-        \caption[Different types of sourdough]{A comparison of different
-            sourdough starter types and their respective properties. The only
-            difference is the level of water (hydration) that is used when
-            feeding the starter.}%
-        \label{tab:starter-types-comparison}
-    \end{center}
-\end{table}
 
 Depending on the flour you have at hand, the type of starter changes. With more
 bacterial activity you have more gluten consumption of your microbes. So if
@@ -27,7 +23,27 @@ very strong wheat flour then you can try to play with a liquid sourdough
 starter. The key difference between all of the starters is how much water
 is used in the starter. The regular starter has a 1:1 relationship of flour
 to water. The liquid starter has a 5:1 water-to-flour ratio, and the stiff
-starter has half the water as flour.
+starter has half as much water as flour, as summarized in
+Table~\ref{tab:starter-types-comparison}.
+
+\begin{table}[htp!]
+    \begin{center}
+        \input{tables/table-starter-types.tex}
+        \caption[Different types of sourdough]{A comparison of different
+            sourdough starter types and their respective properties. The only
+            difference is the amount of water (hydration) that is used when
+            feeding the starter.}%
+        \label{tab:starter-types-comparison}
+    \end{center}
+\end{table}
+
+You can change your starter type by just adjusting the feeding ratio of how
+much flour and water you use. I~frequently change my starter type from
+regular to liquid and then back to a stiff starter. After changing the
+environment of your microbes, apply feedings at the same ratio over a couple of
+days so that they can adapt to the new environment. I~typically see
+changes after a single feeding, but I~recommend 2 to 3 feedings, one feeding per
+day, to see a stronger effect.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter-types}
@@ -39,28 +55,23 @@ starter has half the water as flour.
   \label{fig:starter-types}
 \end{figure}
 
-
-You can change your starter type by just adjusting the feeding ratio of how
-much flour and water you use. I~frequently change my starter type from
-regular to liquid and then back to a stiff starter. After changing the
-environment of your microbes, apply feedings at the same ratio over a couple of
-days so that they can adapt to the new environment. I~typically see
-changes after a single feeding, but I~recommend 2 to 3 feedings, one feeding per
-day, to see a stronger effect.
-
 Your dough is generally just a big sourdough starter. So your starter is going
 to adapt and regrow inside of your main dough. But you can influence the
 properties that your starter carries over to your main dough. If you have more
 bacterial fermentation, then your dough will also have slightly more bacterial
 fermentation. If you have more yeast fermentation, then your main dough will
 have slightly more yeast fermentation. This is important to know when you are
-working with a more mature unfed starter. Let's say your starter had last been
+working with a more mature unfed starter.
-fed 48~hours ago. Chances are that your bacteria is very active while the
+
+Let's say your starter had last been
+fed 48~hours ago. Chances are that your bacteria are very active while the
 yeast could be dormant. In such a case you can skip feeding your starter
-before making another dough. Just use a very tiny amount of starter. For \qty{1000}{\gram}
+before making another dough. Just use a very tiny amount of starter. For
-of flour I~would take around \qty{10}{\gram} of starter (\qty{1}{\percent} in terms of baker's
+\qty{1}{\kg} of flour I~would take around \qty{10}{\gram} of starter
+(\qty{1}{\percent} in terms of baker's
 math). If my starter is very young and had just been fed 6 to 8~hours ago I~might
-end up going up to \qty{20}{\percent} of starter. Remember that your dough is nothing
+end up going up to \qty{20}{\percent} of starter. As mentioned earlier,
+remember that your dough is nothing
 else other than a big starter. It will tremendously help you to figure out
 your best next steps.
 
@@ -74,7 +85,8 @@ out during baking and no longer have the typical characteristics (fluffy crumb
 structure). A stronger flour with more gluten is thus advised. It allows for
 a longer fermentation before most gluten is broken down.
 
-\section{Regular starter}
+\section{Regular starter}%
+\label{sec:regular-starter}
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-starter.jpg}
@@ -86,8 +98,8 @@ a longer fermentation before most gluten is broken down.
 The regular sourdough starter is made at a hydration of around \qty{100}{\percent}.
 This means the starter has equal parts of flour and water. This is the most
 common and most universal sourdough starter there is. The starter has a good
-balance of yeast and bacteria. After a feeding, the volume increases and
+balance of yeast and bacteria. After a feeding, the volume of the dough
-increases. After it reaches a certain peak, it will start to collapse again.
+greatly increases. After it reaches a certain peak, it will start to collapse again.
 
 The best way to judge whether the starter is ready is to look at signs such as
 air pockets on the edges of your container. Also use the nose to evaluate the
@@ -100,7 +112,7 @@ A regular starter is a perfect choice to use when utilizing stronger wheat or sp
 It also nicely works with rye, emmer or einkorn. If you only have a weak flour
 at hand with less gluten, this starter might cause issues. As you tend to have
 quite some bacterial activity, gluten is going to be broken down fast. When
-using the starter, use around 1 to \qty{20}{\percent} starter based on the flour of your
+using the starter, use around \qtyrange{1}{20}{\percent} starter based on the flour of your
 dough.
 
 Depending on the bacteria cultivated, a regular starter either has a lactic (dairy),
@@ -122,20 +134,23 @@ starter's flavor by changing the type to a liquid starter.
 \end{figure}
 
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \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 3
+      or stiff starter into a liquid starter. The whole process takes around 
-      days. The longer you maintain your starter at the suggested hydration
+      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
       select anaerobic microorganisms. This boosts bacteria that create lactic
       acid rather than acetic acid. The resulting acidity will be perceived as
-      milder.}%
+      milder. When beginning with a liquid starter your stiff starter will
-  \label{fig:liquid-starter-conversion}
+      feature mild dairy notes. When beginning this process with a regular
+      starter your created stiff starter will feature both dairy
+      and vinegary notes.}%
+  \label{flc:liquid-starter-conversion}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 The liquid starter is made at a hydration of around \qty{500}{\percent}. This means
 the starter has much more water than flour. The additional layer of water on
@@ -149,9 +164,13 @@ 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.
-So ideally keep a backup of your stiff or regular starter.
+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.
 
-To commence with the
+To begin with the
 conversion, simply take around \qty{1}{\gram} of your starter, mix with \qty{5}{\gram} flour and
 \qty{25}{\gram} water. Stir everything together properly. After a few minutes the flour is
 going to start settling in at the bottom of your jar. Repeat this process over
@@ -192,8 +211,10 @@ times to make lacto-fermented hot sauces.
   \includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}
   \caption[Stiff starter upside-down]{A stiff sourdough starter that I~used to
       make a Stollen dough for Christmas. Note the bubbles on the edge of the
-      container. The dough does not fall out of the jar.}%
+      container. The dough does not fall out of the jar. The moment
-  \label{fig:stiff-sourdough-starter}
+      the gluten structure breaks down due to fermentation the starter
+      will ultimately fall in the jar.}%
+  \label{flc:stiff-sourdough-starter}
 \end{figure}
 
 The stiff starter is the driest of all the starters. It has a hydration of
@@ -220,7 +241,7 @@ for a visual example of the starter's required hydration level.
   \label{fig:stiff-starter-dry-check}
 \end{figure}
 
-\begin{figure}[!htb]
+\begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-stiff-starter-conversion.tex}
   \caption[Converting to a stiff starter]{The process to convert your regular
@@ -232,7 +253,7 @@ for a visual example of the starter's required hydration level.
       stiff consider increasing this to \qty{60}{\percent}.}%
   \label{fig:stiff-starter-conversion}
 \end{center}
-\end{figure}
+\end{flowchart}
 
 In the stiffer environment the yeast thrives more. This means you will have
 more \ch{CO2} production and less acid production. In my tests this is a game
@@ -258,13 +279,13 @@ production.
   \label{fig:stollen}
 \end{figure}
 
-I~then proceeded and bought a cheap low cake flour in my nearby supermarket.
+I~then proceeded and bought a cheap low-gluten cake flour in my nearby supermarket.
-This flour before had caused me massive headaches before. I~made a sourdough bread
+This flour before had caused me massive headaches in the past. I~made a sourdough bread
-exactly how I~would normally do. I~had to reduce the hydration a bit as a low
+exactly how I~would normally do---I~had to reduce the hydration a bit as a low
 gluten flour does not soak up as much water. Then I~replaced the starter with
 the stiff starter. The dough felt amazing and was suddenly able to withstand a
 much longer fermentation period. The bread had great oven spring and tasted
-very mild. I~am still yet to find a proper explanation why the yeast part of
+very mild. I~am still yet to find a proper scientific explanation why the yeast part of
 the dough is more active. Maybe it is not. It could also be that the bacteria
 is inhibited by the lack of water.
 
@@ -281,8 +302,9 @@ pockets of air on the sides of your container. Use your nose to smell the
 starter. It should have a mild smell. It also tends to smell much more
 alcoholic than the other starters.
 
-When using a stiff starter, use around \qtyrange{1}{20}{\percent} depending on
+When using a stiff starter, use around \qtyrange{1}{20}{\percent} starter for your
-the ripeness of your starter. In summer I~typically use around
+dough. This depends on the ripeness of your starter.
+In summer I~typically use around
 \qty{10}{\percent} and in winter around \qty{20}{\percent}. This way you can
 also control the fermentation speed.
 Mixing the starter can be a little bit annoying as it hardly homogenizes with
@@ -292,10 +314,11 @@ water you are about to use for your dough. This will make mixing a lot easier.
 
 \section{Lievito madre or pasta madre}
 
-The lievito madre, also known as pasta madre, belongs to the same category as
+The \emph{lievito madre}, also known as \emph{pasta madre}, belongs to the
-the stiff sourdough starter. After conducting hours of research, I~could not
+same category as the stiff sourdough starter. After conducting hours of
-find a difference between pasta madre and lievito madre. Both terms seem to be
+research, I~could not find a difference between \emph{pasta madre} and
-used interchangeably in literature.
+\emph{lievito madre}. Both terms seem to be used interchangeably in
+literature.
 
 In many recipes this starter is made directly
 from dried or fresh fruits. You can also make a starter from leaves from your
@@ -308,19 +331,21 @@ acidifies properly when making a dough. A tool such as a pH meter can be of
 optimal help. Generally, the lower the pH, the higher the acidity. The acidity
 should be below 4.2 to know that your starter produces sufficient acidity.
 
-Some bakers cleanse the lievito madre in a bath of water. This is supposed to
+Some bakers cleanse the \emph{lievito madre} in a bath of water. This is supposed to
 remove excess acidity. In my own experiments I~have not been able to confirm
 this methodology. The acidity remains the same. The only reason this could
 make sense is if you also tried to boost anaerobic microorganisms. However, then the
 starter would need to remain in this environment for quite some time and not just
 a few hours.
 
+\section{Conclusion}%
+\label{sec:starter-type-conclusion}
 Baking with sourdough is simple. It's just flour and water. When seeing a recipe
 from an experienced baker you wonder, Wait, that's it? There is nothing more
 to it? I~feel that this might be the reason why some bakers have such complicated
 feeding procedures. They resort to several feedings per day at a certain given ratio.
 This makes the baker feel a little more elitist. Of course over time as
-more and more people follow this procedure, it becomes a self fulfilling prophecy.
+more and more people follow this procedure, it became a self fulfilling prophecy.
 The more experienced you become, the higher the chances are that a bogus starter
 feeding guide will reward you with beautiful results. The reason however is
 not in the starter routine. The reason is that you understand the fermentation better

book/sourdough-starter/sourdough-starter.tex

@@ -1,13 +1,15 @@
+\chapter{Making a sourdough starter}%
+\label{chapter:sourdough-starter}
 \begin{quoting}
 In this chapter you will learn how to make your
-own sourdough starter. Before doing so you will
+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
 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 to determine
+You will learn to understand the signs indicating
-your starter's readiness. Furthermore you will
+your starter's readiness, as well as
-also learn how to prepare your starter for long-term storage.
+how to prepare your starter for long-term storage.
 \end{quoting}
 
 \section{Baker's math}%
@@ -30,7 +32,7 @@ pizza dough recipe. In Napoli modern pizzerias would use fresh or dry yeast.
 However traditionally pizza has always been made with sourdough.}.
 The next day you suddenly have \qty{1.4}{\kg} of flour
 at hand and thus can make more pizza dough. What do you do?
-Do you multiply all the ingredients by 1.4? Yes you could,
+Do you multiply all the ingredients by \num{1.4}? Yes you could,
 but there is an easier way. This is where baker's math
 comes in handy. Let's look at the default recipe with baker's
 math and then adjust it for the \qty{1.4}{\kg} flour quantity.
@@ -45,8 +47,8 @@ math and then adjust it for the \qty{1.4}{\kg} flour quantity.
 
 Note how each of the ingredients is calculated as a percentage
 based on the flour. The \qty{100}{\percent} is the baseline and represents the absolute
-amount of flour that you have at hand. In this case that's \qty{1000}{\gram}
+amount of flour that you have at hand. In this case that's
-(\qty{1}{\kg}).
+\qty{1000}{\gram}~(\qty{1}{\kg}).
 
 Now let's go back to our example and adjust the flour, as we have
 more flour available the next day. As mentioned the next day
@@ -70,7 +72,6 @@ For the second day, that is \qty{840}{\gram}. Proceed to do the same
 thing for all the other ingredients and you will know
 your recipe.
 
-
 Let's say you would want to use \qty{50}{\kg} of flour
 the next day. What would you do? You would simply proceed
 to calculate the percentages one more time. I~like this
@@ -91,12 +92,13 @@ are completely lost when trying to scale it up.
   \label{fig:sourdough-starter}
 \end{figure}
 
-Making a sourdough starter is very easy. All you need
+Making a sourdough starter is very easy, all you need
-is a little bit of patience. The flour you should
+is a little bit of patience. It is in fact so easy that it can be summarized
-use to setup your starter is ideally a whole flour.
+in a simple flowchart~\ref{fig:sourdough-starter-process} The flour you should
-You could use whole-wheat, whole rye, whole spelt or
+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
-as rice or corn would also work. Don't worry, you can
+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.
 
@@ -104,11 +106,11 @@ 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
 a whole flour works better because you have more natural
-contamination of the microbes you are trying to cultivate
+contamination from the microbes you are trying to cultivate
 in your starter. More of them live on the hull compared to the
 endophytes living in the grain.
 
-Start by measuring approximately \qty{50}{\gram} each of flour and
+Start by measuring approximately \qty{50}{\gram} of both flour and
 water. The measurements don't have to be exact; you can use
 less or more, or just eyeball the proportions. These
 values are just shown as a reference.
@@ -120,39 +122,42 @@ 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}.
-This means you're using equal parts flour and
+This means you're using equal amount of flour and
 water. Stir everything together so that all the flour is
 properly hydrated. This step activates the microbial spores
 in your mixture, drawing them out of hibernation and
 reviving them.
-
 Finally, cover your mixture but make sure the covering is
-not airtight. I~like to use a glass and place another
+not airtight. You still want some gas exchange to be possible.
-inverted one on top. The container shouldn't be airtight,
+I~like to use a glass and place another
-you still want some gas exchange to be possible.
+inverted one on top.
 
 \begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-starter-process.tex}
-  \caption[Process for starter from scratch]{The process of making a sourdough
+  \caption[The full sourdough starter process]{The process of making a sourdough
       starter from scratch.}%
   \label{fig:sourdough-starter-process}
 \end{center}
 \end{flowchart}
 
-Now an epic battle begins. In one study scientists
+Now an epic battle begins. In one study~\cite{yeasts+biocontrol+agent}
-have identified more than 150 different yeast species living
+scientists have identified more than \num{150}~different yeast species living
-on a single leaf of a plant~\cite{yeasts+biocontrol+agent}.
+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
+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
+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
@@ -161,7 +166,9 @@ 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
+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
@@ -170,12 +177,14 @@ 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 that know
+niche are going to survive. 
+
+This means the microorganisms knowing
 how to convert maltose or glucose will have the upper hand. Or the
-microbes that ferment the waste of the other microbes. Ethanol created
+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
+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
@@ -195,48 +204,54 @@ my kitchen.
   \label{fig:sourdough-starter-microbial-war}
 \end{figure}
 
-
 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
+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 10
+all the quantities. It does not matter that much. Mix the \qty{10}{\gram}
-grams from the previous day with another \qty{50}{\gram} of flour
+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
+and \qty{50}{\gram} of water. 
-1 part of old culture with 5 parts of flour and 5 parts 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.
 This is also very often the same ratio I~use when making a dough.
-A dough is nothing else than a sourdough starter with slightly different
+A dough is nothing else than a giant sourdough starter with slightly different
 properties. I'd always be using around \qtyrange{100}{200}{\gram} of starter
 for around \qty{1000}{\gram} of flour (baker's math: \qtyrange{10}{20}{\percent}).
+
 Homogenize your new mixture again with a spoon. Then cover
 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. You will
+the starter when the starter itself dried out a lot. 
+
+You will
 still have some mixture left from your first day. As this contains
-possibly dangerous pathogens that have been activated we will discard
+possibly dangerous pathogens that have been activated make sure you discard
-this mixture. Once your sourdough starter is mature never
+this mixture. Once your sourdough starter is mature you never need to
 discard it. It's long-fermented flour that is an excellent addon
-used to make crackers, pancakes and or delicious hearty sandwich
+used to make crackers, pancakes or delicious hearty sandwich
-bread. I~also frequently dry it and use it as a rolling agent
+bread\ldots I~also frequently dry it and use it as a rolling agent
 for pizzas that I~am making.
 
 You should hopefully again see some bubbles, the starter increasing
 in size and/or the starter changing its smell. Some people give
-up after the second or third day. That is because the signs might no longer
+up after the second or third day, because the signs might no longer
 be as dominant as they were on day one. The reason for this lies in only a few
 select microbes starting to take over the whole sourdough starter. The most
-adaptable ones are going to win. They are very small in quantity and will
+adaptable ones are going to win, they are very small in quantity and will
 grow in population with each subsequent feeding. Even if you see no signs
-of activity directly, don't worry. There is activity in
+of activity directly, do not worry, there is activity in
-your starter on a microscopic level.
+your starter at a microscopic level.
 
 24~hours later again we will repeat the same thing again until
 we see that our sourdough starter is active. More on that in the
@@ -245,7 +260,7 @@ next section of this book.
 \section{Determining starter readiness}
 
 For some people the whole process of setting up a starter takes
-only 4 days. For others it can take 7 days, for some even 20 days.
+only 4~days. For others it can take 7~days, for some even 20~days.
 This depends on several factors including how good your wild microbes
 are at fermenting flour. Generally speaking, with each feeding
 your starter becomes more adapted to its environment. Your
@@ -259,7 +274,7 @@ starters.
 \begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-starter-readiness.tex}
-  \caption[Sourdough readiness flow chart]{A flow chart showing you how to
+  \caption[Determining sourdough starter readiness]{A flow chart showing you how to
       determine if your sourdough starter is ready to be used.  For checking
       readiness look at a size increase and take note of your starter's smell.
       Both are important indicators to check for readiness.}%
@@ -267,10 +282,11 @@ starters.
 \end{center}
 \end{flowchart}
 
-The key signs to look at are bubbles that you see in your starter
+The key sign to look at is bubbles that you see in your starter
 jar. This is a sign that the yeast is metabolizing your
 dough and creates \ch{CO2}. The \ch{CO2} is trapped in your dough
 matrix and then visualized on the edges of the container.
+
 Also note the size increase of your dough. The amount the dough increases
 in size is irrelevant. Some bakers claim it doubles, triples or quadruples.
 The amount of size increase depends on your microbes, but also on
@@ -282,11 +298,13 @@ wheat microbes might be better at breaking down gluten compared
 to rye microbes. That's one of the reasons why I~decided to change
 the flour of my sourdough starter quite often. I~had hoped to create
 an all-around starter that can ferment all sorts of different
-flour\footnote{Whether this is working I~can't scientifically say.
+flour\footnote{Whether this is working, I~can't scientifically say.
 Typically the microbes that have once taken place are very strong
 and won't allow other microbes to enter. My starter has initially
 been made with rye flour. So chances are that the majority of
-my microorganisms are from a rye source.}. Your nose is also
+my microorganisms are from a rye source.}.
+
+Your nose is also
 a great tool to determine starter readiness. Depending on
 your starter's microbiome you should notice either the smell
 of lactic acid or acetic acid. Lactic acid has dairy yogurty notes.
@@ -298,25 +316,26 @@ to determine starter readiness.
 In rare events your flour might be treated and prevent microbe growth.
 This can happen if the flour is not organic and a lot of biochemical
 agents have been used by the farmer. In that case simply try again
-with different flour. 7 days is a good period of time to wait before
+with different flour. Ten~days is a good period of time to wait before
 trying again.
 
 Another methodology used by some bakers is the so called \emph{float test}.
 The idea is to take a piece of your sourdough starter and place it
-on top of some water. If the dough is full with gas it will float
+on top of some water, if the dough is full with gas it will float
 on top of the water. If it's not ready, it can't float and will
-sink to the bottom. This test does not work with every flour.
+sink to the bottom. This test does not work with every flour,
-Rye flour for instance can't retain the gas as well as wheat flour
+rye flour for instance can't retain the gas as well as wheat flour
 and thus in some cases will not float. That's why I~personally
 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 to make your
+evening or the next day. For the instructions on how to make your
-first dough please refer to the next chapters in this book.
+first dough please refer to the next chapters (\ref{chapter:wheat-sourdough}
+and~\ref{chapter:non-wheat-sourdough}) in this book.
 
 If your first bread failed, chances are your fermentation hasn't
-worked as expected. In many cases the source is your sourdough starter. Maybe
+worked as expected. In many cases the reason is your sourdough starter. Maybe
 the balance of bacteria and yeast isn't optimal yet. In that case a good
 solution is to keep feeding your starter once per day. With each feeding your
 starter becomes better at fermenting flour. The microbes will adapt more and
@@ -393,8 +412,8 @@ sourdough starter into the right shape again.
 The following are a couple of scenarios that will help you to conduct proper
 starter maintenance, depending on when you want to bake the next time.
 
-\textbf{I~would like to bake again the next day:}
+\begin{description}
-
+\item[I~would like to bake again the next day:]
 Simply take whatever starter you have left and feed it again. If you depleted
 all your starter you can cut a piece of your dough. The dough itself is
 nothing different than a gigantic starter. I~recommend a 1:5:5 ratio like
@@ -405,8 +424,7 @@ case I~would go for a 1:10:10 ratio. Sometimes I~don't have enough starter.
 Then I~even use a ratio of 1:50:50 or 1:100:100. Depending on how much new
 flour you feed it takes longer for your starter to be ready again.
 
-\textbf{I~would like to take a break and bake next week:}
+\item[I~would like to take a break and bake next week:]
-
 Simply take your leftover starter and place it inside of your fridge. It will stay good
 for a very long period. The only thing I~see happening is the surface
 drying out in the fridge. So I~recommend drowning the starter in a little bit
@@ -419,13 +437,12 @@ to make a lacto fermented hot sauce for instance.
 The colder it is the longer you preserve a good balance of yeast and
 bacteria. Generally, the warmer it is the faster the fermentation process is,
 and the colder it is the slower the whole process becomes.
-Below  \qty{4}{\degreeCelsius} the starter fermentation almost completely stops. The
+Below~\qty{4}{\degreeCelsius} the starter fermentation almost completely stops. The
 fermentation speed at low temperatures depends on the
 strains of wild yeast and bacteria
 that you have cultivated.
 
-\textbf{I~would like to take a several months break:}
+\item[I~would like to take a several months break:]
-
 Drying your starter might be the best option to preserve it in this case. As
 you remove humidity and food your microbes will sporulate. As there is no
 humidity the spores can resist other pathogens very well. A dried starter can
@@ -435,7 +452,7 @@ Simply take your starter and mix it with flour. Try to crumble the starter as
 much as possible. Add more flour continuously until you notice that there is no
 moisture left. Place the flour starter in a dry place in your house. Let it
 dry out even more. If you have a dehydrator you can use this to speed up the
-process. Set it to around  \qty{30}{\degreeCelsius} and dry the starter for 12--20~hours. The next
+process. Set it to around~\qty{30}{\degreeCelsius} and dry the starter for 12--20~hours. The next
 day your starter has dried out a bit. It is in a vulnerable state as there is still a bit
 of humidity left. Add some more flour to speed up the drying process. Repeat
 for another 2 days until you feel that there is no humidity left. This is
@@ -445,10 +462,11 @@ the dried starter. Both options work perfectly fine. Your sporulated starter
 is now waiting for your next feeding. If available you can add some silica
 bags to the container to further absorb excess moisture.
 
-Initially, it would take about 3 days for my starter to become alive again
+Initially, it would take about three~days for my starter to become alive again
 after drying and reactivating it. If I~do the same thing now my starter is
 sometimes ready after a single feeding. It seems that the microbes adapt. The ones
 that survive this shock become dominant subsequently.
+\end{description}
 
 So in conclusion the maintenance mode you choose depends on when you want to bake next.
 The goal of each new feeding is to make sure your starter

book/sourdough.sty

@@ -13,6 +13,12 @@
 \usepackage[font={sffamily, sbseries}]{quoting}
 \usepackage{microtype}
 
+% style=nextline breaks on make4ht
+\ifdefined\HCode\else
+\usepackage{enumitem}
+\setlist[description]{style=nextline, leftmargin=0cm}
+\fi
+
 \DeclareNewTOC[
   type=flowchart,%
   types=flowcharts,%  ,
@@ -28,6 +34,9 @@
 \newcommand{\ie}{\emph{i.e.}\@ifnextchar.{\!\@gobble}{}}
 \newcommand{\eg}{\emph{e.g.}\@ifnextchar.{\!\@gobble}{}}
 
+% Consistent pH values
+\newcommand{\pHvalue}[1]{pH~\SI{#1}{}}
+
 % For tables
 \renewcommand\theadfont{\bfseries}
 
@@ -96,6 +105,7 @@
   {wheat-sourdough/}
   {wheat-sourdough/shaping/}
   {non-wheat-sourdough/}
+  {mix-ins/}
 }
 
 % Caption and figure size below images

book/sourdough_book.tex

@@ -1 +0,0 @@
-book.tex

book/storing-bread/storing-bread.tex

@@ -1,10 +1,13 @@
+\chapter{Storing bread}%
+\label{chapter:storing-bread}
 \begin{quoting}
-In this chapter you will learn about different
+In this chapter you will discuss different methods of storing your bread, each
-methods of storing your bread. This way
+with their own pro and cons.  This way your bread can be best enjoyed at a
-your bread can be best enjoyed at a later
+later time.
-time.
 \end{quoting}
 
+A summary can be found in Table~\ref{table:bread-storage}, with details and
+explanation in th rest of this chapter.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-storing-bread-overview.tex}
@@ -35,7 +38,7 @@ A low-hydration recipe can dry out after 1--2 days;
 a high-hydration bread needs 3--4 days to dry out.
 
 Once your bread has dried out, you can run it under
-tap water for around 10 to 15 seconds.
+tap water for around 10 to 15~seconds.
 This water bath allows the
 crumb's starch to absorb a lot of water. Proceed and
 bake your bread again in the oven. The resulting loaf
@@ -55,9 +58,9 @@ base ingredients for other recipes such as \emph{Knödel}\footnote{\emph{Knödel
 Just like the previous option, you can also store your
 bread inside a container. This could be a paper bag,
 a plastic bag, or a bread storage box. The paper bag and
-most bread boxes are not fully sealed. They allow some of
+most bread boxes are not fully sealed, allowing some of
-the air to diffuse out of the container. This means that
+the air to diffuse out of the container. This also means that
-the bread will also slightly dry out.
+the bread will slightly dry out.
 
 When using a sealed bag such as a plastic bag, the bread
 will retain a lot of moisture. The bread will stay good
@@ -81,7 +84,7 @@ inhibitor.
 \section{Fridge}
 
 In my own experience storing bread inside the fridge
-works well as long as you use a sealed container. Some
+works well as long as you use a sealed container, even if some
 sources say that the bread dries out inside of the
 fridge~\cite{storing+bread}. Supposedly the fridge
 encourages liquid from the crumb to migrate to the bread's surface.
@@ -103,13 +106,19 @@ that you can consume within a day. Store each portion
 in a separate container and place them inside your
 freezer.
 
-When you want to eat fresh bread, open one of the portions
+When you want to eat fresh bread, open one of the containers
 in the morning and allow the bread to thaw over a few
-hours. This way you can easily remove the frozen-together
+hours. This is needed so you can easily separate the frozen-together
-slices. Proceed and toast the slices in your toaster
+slices. Toast the slices in your toaster
 or bake them in the oven until they have the crispness
 that you like.
 
 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}.

book/style.css

@@ -6,11 +6,15 @@
   --fw-bold: 800;
   --f-lh: 28px;
   --c-black: #282828;
+  --c-black-background: #1c1819;
   --fs-xxxl: 32px;
   --fs-xxl: 26px;
   --fs-xl: 24px;
   --fs-l: 22px;
   --fs-m: 16px;
+  --padding-hamburger: 5px;
+  --c-beige: #F3EDE6;
+  --border-radius: 7px;
 }
 
 @media (min-width: 1200px){
@@ -37,6 +41,7 @@ body{
   font-family: var(--ff-sans);
   font-weight: var(--fw-regular);
   font-size: var(--fs-m);
+  color: var(--c-black);
 }
 
 @media screen and (min-width: 57rem) {
@@ -59,7 +64,22 @@ body{
 /* ****************** */
 
 main.main-content,main.titlepage,div.footnotes{
-  padding:1rem;
+}
+
+.permalink {
+  opacity: 0.5;
+  text-decoration: none;
+  font-size: 0.75rem;
+  line-height: 0.8rem;
+  margin-left: 0.25rem;
+  color: black;
+  display: inline-block;
+}
+
+.sectionHead, .subsectionHead {
+  display: flex;
+  align-items: center;
+  align-content: center;
 }
 
 p.indent, p.noindent{
@@ -127,9 +147,7 @@ nav.TOC a, nav.TOC a:visited{
 
 
 body{
-  background-color:#F8F8F8;
+  background-color: var(--c-beige);
-  background: url("bg.jpg") center center no-repeat;
-  background-size: cover;
 }
 
 a {
@@ -159,6 +177,7 @@ figure.texsource, figure.shellcommand, figure.htmlsource, figure.luasource, figu
 
 .main-content {
   line-height: var(--f-lh);
+  margin-left: 30px;
 }
 
 div.footnotes {
@@ -214,6 +233,7 @@ figcaption.caption {
   list-style: none;
   margin: 0;
   padding: 0;
+  width: 300px;
 }
 
 .menu-items .chapterToc, .menu-items .likechapterToc {
@@ -224,6 +244,14 @@ figcaption.caption {
   text-decoration: none;
 }
 
+.home-link {
+  display: block;
+}
+
+.home-title {
+  display: block;
+}
+
 @media (max-width: 768px) {
   .toggle-menu-label {
     display: block;
@@ -233,7 +261,8 @@ figcaption.caption {
 
   .hamb{
     cursor: pointer;
-    padding: 5px;
+    padding: var(--padding-hamburger);
+    margin-right: calc(var(--padding-hamburger) * -1);
     display: flex;
     align-items: center;
     align-content: center;
@@ -268,7 +297,7 @@ figcaption.caption {
   .menu {
     background: var(--c-black);
     display: flex;
-    padding: 10px 0px;
+    padding: 10px 1rem;
     position: relative;
     align-items: center;
     justify-content: space-between;
@@ -287,13 +316,16 @@ figcaption.caption {
     color: #000;
     font-size: 20px;
     font-weight: bold;
-    padding-left: 17px;
   }
 
   .chapterToc a, .sectionToc a, .subsectionToc a, .likechapterToc a {
     padding-left: 17px;
   }
 
+  .menu-items .chapterToc.home-link {
+    display: none;
+  }
+
   .home-title {
     display: none;
   }
@@ -304,7 +336,7 @@ div.center {
   margin-right: 0 !important;
 }
 
-main.titlepage h2.chapterHead {
+main.main-content h2.chapterHead, main.main-content h2.likechapterHead {
   margin-top: 0px;
 }
 
@@ -352,3 +384,205 @@ h4 {
   max-width: 100%;
   margin-top: 1em;
 }
+
+img[alt~="PIC"], iframe, a img {
+  border-radius: var(--border-radius);
+  border: 2px solid var(--c-black);
+}
+
+main.main-content, div.footnotes, main.titlepage {
+  background-color: var(--c-beige);
+}
+
+.main-content {
+  flex: 1;
+}
+
+.wrapper {
+  width: 100%;
+  display: flex;
+  flex-direction: column;
+  align-items: center;
+}
+
+.header {
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book/supporters.csv

@@ -1,74 +1,90 @@
 Abu,
 Adam,
+Adele Schmitz,
+Agatha,
+Alanblue,
+Albert,
 Alicia,
+Amanda M.,
+Amanor,
+Andail,
 Andreas Schmid,
+Andrzej Mitelski,
 Anna G.,
-anonnn,
+Anonnn,
-aomanor,
+Anthony Atkinson,
 Aurore,
+BTSkete,
 Beatriz,
 Bee,
+Ben Davies,
 BigWullie,
 Blixikan,
 Blusie,
 Brigitta,
 Brockman,
-BTSkete,
 C Fazio,
 Cal Kotz,
 Case,
+Cédric Andrieu,
 Charlene Adkins,
+Chin Pui Ling,
 Chris DuBosq,
 Chris G,
+Chris Toph,
 Christiane B,
 Christine,
 Chrysanna,
 Colleen Guidone,
+DKitSeattle,
 Danieel,
 Daniel,
 David,
 Dee,
 Desiree S,
-DKitSeattle,
+Douglas Penna,
-dlenkes,
+Drey,
-douglas.penna,
-DRey,
 Duivelsjong,
+Elaine Leung,
 Ellie,
 Ethan,
-Francois le Danois,
+François le Danois,
+Fredrik,
 Geoff,
 Guillermo,
-HansAndreManfredsson,
+Hansandremanfredsson,
 Heather Currier,
 Hito,
-IlseFA,
+Ilsefa,
-Inma McLeish,
+Inma Mcleish,
 Jackie,
+Jacques Lucke,
 Jan Chrillesen,
+Jan-Pieter Van Den Wittenboer,
 Jane,
+Jc Bell,
 Jenny,
 Jessicat,
-JimJo,
+Jimjo,
 John E Bergman,
 Jonathan,
-JorisBelmans,
 Jose Lausuch,
 Judith Roth,
 Julian,
 Justin Dybedahl,
-JZ,
+Jz,
 Kankiti,
 Kathy Goldstein,
-kathy word,
+Kathy Word,
 Ken Miller,
 Kirill Sivy,
 Kuchengnom,
+Laurent Bouguetaïa,
 Leon,
 Lili1232000,
 Lise W,
 Lizabeth Kelly,
-lou,
+Lou,
 Lukasz G,
 Manse,
 Marcel,
@@ -77,51 +93,57 @@ Marie,
 Marijke,
 Mark,
 Martin,
+Matthew Nowosiadly,
 Medea,
 Meghann,
 Melissa,
-Michaela,
 Michaela Gáliková,
-mieke,
+Michaela,
+Mieke,
 Mimi,
-moj shar,
+Moj Shar,
-MonicaKS,
+Monicaks,
 Nancy Anne Martin,
 Nancy Keary,
+Nic Lecloux,
 Nick,
-nirpf,
+Nirpf,
+Paaskus,
 Pascal H,
-Paula Jean McKenney Valadez,
+Paul Will,
+Paula Jean Mckenney Valadez,
 Pauline Roberts (Capyboppy),
 Pitdepitis,
-Rachelle and Omar,
+Rachelle And Omar,
-RaptorRich,
+Raptorrich,
 Rich,
-RiztheBread,
+Rizthebread,
-RoijalBaker,
+Roijalbaker,
 Rori,
+Ruben August Fischer,
 Sander,
 Sandy,
 Sarah,
 Scooter,
 Scott Mattson,
-SebastianKlocke,
+Sebastianklocke,
 Sharon Eicher,
-ShelleyMierle,
+Shelleymierle,
-SheriK,
+Sherik,
+Smirnov,
 Spencer,
-strambinha,
+Strambinha,
-Sue,
 Sue,
 Sune,
 Susan,
 Sven,
-tbonewilly,
+Tbonewilly,
 Thales Mello,
-TheRealBruce,
+Therealbruce,
+Tracy \& Paul Will,
 Usliv,
 Vassil Dichev,
 Vladimir Smirnov, 
 Voicu,
 Zika,
-Zoltan
+Zoltan.

book/tables/table-flat-bread-pancake-recipe.tex

@@ -1,10 +1,10 @@
-%TODO: last line is not great
+%TODO: Alignement is not great
--\begin{tabular}{lll}
+\begin{tabular}{@{}lll@{}}
 \toprule
                   & \textbf{Flat breads}           & \textbf{Pancakes}          \\ \midrule
-\textbf{Flour}             & 100g                               & 100g                       \\ 
+Flour             & \qty{100}{g}                   & \qty{100}{g}                       \\ 
-\textbf{Water}             & 100g (100\%)                       & 300g (300\%)               \\ 
+Water             & up to \qty{100}{g} (\qty{100}{\percent})     & \qty{300}{g} (\qty{300}{\percent})               \\ 
-\textbf{Sourdough starter} & 5--20g (5--20\%)                   & 5--20g (5--20\%)           \\ 
+Sourdough starter & 5--\qty{20}{g} (5--\qty{20}{\percent})       & 5--\qty{20}{g} (5--\qty{20}{\percent})           \\ 
-\textbf{Salt}              & 2g (2\%)                           & 2g (2\%)                   \\ 
+Salt              & \qty{2}{g} (\qty{2}{\percent})               & \qty{2}{g} (\qty{2}{\percent})                   \\ 
-\textbf{Bake when?}        & Dough increased 50 percent in size & Bubbles visible on surface \\ \bottomrule
+        Bake when?        & Dough increased \qty{50}{\percent} in size & Bubbles visible on surface \\ \bottomrule
 \end{tabular}

book/tables/table-flour-types.tex

@@ -1,8 +1,9 @@
 \begin{tabular}{@{}llrrr@{}}
 \toprule
-\thead{USA}  & \thead{UK}  & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule
+\textbf{USA}  & \textbf{UK}  & {\textbf{Germany}} & {\textbf{France}} & {\textbf{Italy}} \\ \midrule
 Cake         & Soft flour  &  T405            &  T45        & 00 \\ 
 All purpose  & Plain flour &  T550            &  T55        & 0 \\ 
+Bread flour  & Bread flour &  T405 or T550    &  T45 or T55 & 00 or 0 \\ 
              &             &  T812            &  T80        & 1 \\ 
              &             &  T1050           &  T110       & 2 \\ 
 Whole        & Whole       &  Vollkorn        &  T150       & Integrale \\ \bottomrule

book/tables/table-grains-bread-making-process.tex

@@ -1,12 +1,6 @@
-\begin{tabular}{@{}>{\bfseries}lcccc@{}}
+\begin{tabular}{@{}lcccc@{}}
 \toprule
-\thead{Grain type}        & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule
+\textbf{Grain type}        & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule
-Wheat                     & Yes & Yes & Yes & Yes \\ 
+Spelt, Wheat (\textgreater{}~70\%) & Yes & Yes & Yes & Yes \\
-\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ 
+Rye, Emmer, Einkorn, Rice, Corn    & Yes & No  & No  & No  \\ \bottomrule
-Spelt                     & Yes & Yes & Yes & Yes \\ 
-Rye                       & Yes & No  & No  & No  \\ 
-Emmer                     & Yes & No  & No  & No  \\ 
-Einkorn                   & Yes & No  & No  & No  \\ 
-Rice                      & Yes & No  & No  & No  \\ 
-Corn                      & Yes & No  & No  & No  \\ \bottomrule
 \end{tabular}

book/tables/table-overview-bread-types.tex

@@ -1,9 +1,10 @@
-% TODO
+\begin{tabular}{@{}llll@{}}
-\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}}
 \toprule
-                    & \thead{Flatbread}   & \thead{Loaf pan bread}  &  \thead{Free standing bread} \\ \midrule
+                    &             \multicolumn{3}{c}{\textbf{Type of bread}}\\
-Cooking method      & Fire, pan, barbecue & Oven                    & Oven                         \\ 
+                                  \cmidrule(lll){2-4}
-Working time (min.) & 3                   & 5                       & 60                           \\ 
+                    & \textbf{Flat}       & \textbf{Loaf pan} &  \textbf{Free standing} \\ \midrule
+Cooking method      & Pan, fire, barbecue & Oven              & Oven                    \\ 
+Working time        & 3~min.              & 5~min.            & 60~min.                 \\ 
 Flour types         & All                 & All               & Gluten flours           \\ 
 Difficulty          & Very easy           & Easy              & Difficult               \\ 
 Cost                & Low                 & Medium            & High                    \\ \bottomrule

book/tables/table-overview-w-values.tex

@@ -1,8 +1,8 @@
 \begin{tabular}{@{}rcll@{}}
 \toprule
-\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule
+\textbf{W-Value} & \textbf{Hydration (\%)} & \textbf{Uses} & \textbf{Fermentation time} \\ \midrule
 0--150          & 50     & Cookies             & Very short    \\ 
-150--250        & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ 
+150--250        & 50--60 & Cakes, Bread, Pizza & Short--Medium \\ 
 250--350        & 60--70 & Bread, Pizza        & Long          \\ 
 350+            & 70--90 & Bread, Pizza        & Very long     \\ \bottomrule
 \end{tabular}

book/tables/table-starter-types.tex

@@ -1,8 +1,8 @@
 \begin{tabular}{@{}lclll@{}}
 \toprule
                      &                         & &\multicolumn{2}{c}{\textbf{Activity}}\\
-                                                                                 \cmidrule(rl){4-5}
+                                                                         \cmidrule(ll){4-5}
-\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type}  & \thead{Yeast} & \thead{Bacterial} \\ \midrule
+\textbf{Starter type} & \textbf{Hydration (\%)} & \textbf{Flour type}  & \textbf{Yeast} & \textbf{Bacterial} \\ \midrule
 Regular              & 100                     & Strong wheat       & Balanced      & Balanced          \\ 
 Liquid               & 500                     & Very strong wheat  & Minimal       & High              \\ 
 Stiff                & 50--60                  & All wheat          & High          & Low               \\

book/tables/table-starter-usage-activity.tex

@@ -1,8 +1,10 @@
-\begin{tabular}{@{}crr@{}}
+\begin{tabular}{@{}c
+    S[table-format=2.0]
+    S[table-format=2.1]@{}}
 \toprule
-                &\multicolumn{2}{c}{\textbf{Amount (\%) of a starter}}\\
+                 &\multicolumn{2}{c}{\textbf{Amount (\%) for a starter}}\\
                           \cmidrule(rl){2-3}
-\thead{°C / °F} & \thead{Recently fed} & \thead{Starving}\\ \midrule
+\textbf{°C / °F} & \textbf{Recently fed} & \textbf{Starving}\\ \midrule
         30 / 86  &  5 &  2.5 \\ 
         25 / 77  & 10 &  5   \\ 
         20 / 68  & 15 & 10   \\ \bottomrule

book/tables/table-storing-bread-overview.tex

@@ -1,18 +1,19 @@
-\begin{tabular}{@{}>{\bfseries}p{0.3\textwidth}p{0.3\textwidth}p{0.3\textwidth}@{}}
+\def\arraystretch{1.6}
+\begin{tabular}{@{}p{0.23\textwidth}p{0.33\textwidth}p{0.33\textwidth}@{}}
 \toprule
-\thead{Method}     & \thead{Advantages}            & \thead{Disadvantages}       \\ \midrule
+\textbf{Method}     & \textbf{Advantages}            & \textbf{Disadvantages}       \\
+\midrule
 Room temperature                          & The easiest option. Best for bread that is eaten within a day.
                                             Crust typically stays crisp when humidity not too high.
                                           & Bread dries out very quickly.\\
 
-Room temperature in container & Good for up to a week. Catches mold more quickly.
+Room temperature in airtight container    & Good for up to a week.
-                              & Bread needs to be toasted for crust to become crisp again.\\ 
+                                          & Bread needs to be toasted for crust to become crisp again. Catches mold more quickly\\
 
 Fridge                                    & Bread stays good for weeks. Can dry out a little bit when not using air-tight container.
                                           & Bread needs to be toasted. Requires fridge and energy.\\
 
 Freezer                                   & Bread stays good for years.
                                           & Requires thawing and then toasting. Requires freezer and energy.\\
-
 \bottomrule
 \end{tabular}

book/tex4ebook.cfg

@@ -1,4 +1,9 @@
 \Preamble{xhtml}
+\renewcommand\listofflowcharts{%
+\chapter*{\listoflocname}%
+\TableOfContents[loc]%
+}
+\ConfigureToc{loc}{\HCode{<span class="lofToc">}}{\ }{}{\HCode{</span><br />}}
 \begin{document}
 \Configure{DocumentLanguage}{en}
 \Configure{OpfScheme}{URI}

book/troubleshooting/crumb-structures.tex

@@ -76,7 +76,7 @@ of this bread compared to an open crumb.
 
 \begin{figure}
   \includegraphics[width=\textwidth]{fermented-too-long}
-  \caption{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}
 
@@ -98,8 +98,9 @@ appreciated less. However, I~personally really like the hearty strong taste.
 It is excellent in combination with something
 sweet or a soup.  From a consistency perspective, it is no longer as fluffy as it could be.
 The crumb might also taste a little bit gummy. That's because it has been broken down a lot
-by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno}
+by the bacteria. Furthermore, this style of bread has a significantly lower amount
-and is no longer comparable to raw flour, it's a fully fermented product.
+of gluten~\cite{raffaella+di+cagno} and is no longer comparable to raw flour,
+it's a fully fermented product.
 You can compare it with a blue cheese that is almost lactose free.
 
 When trying to work with the dough, you will notice that suddenly the dough feels
@@ -110,7 +111,7 @@ I~would use a lot of rice flour in my banneton to dry out the surface of the dou
 This way the dough wouldn't stick, despite being overfermented. However as it
 turns out the stickiness issue has been my lack of understanding the fermentation
 process. Now I~never use rice flour, except when trying to apply decorative scorings.
-Properly managing fermentation results in a dough that is not sticky.
+Managing properly fermentation results in a dough that is not sticky.
 
 If you are noticing, during a stretch and fold or during shaping, that your dough
 is suddenly overly sticky, then the best option is to use a loaf pan. Simply take
@@ -138,6 +139,17 @@ dough with less bacterial activity. A better yeast activity also will result
 in less acidity in your final bread. If you are a chaser of a very strong tangy
 flavor profile, then a stronger flour with more gluten will help.
 
+When retarding sourdough (cold-proofing in the refrigerator), temperature plays a
+pivotal role in fermentation rates.  As the dough chills in the refrigerator,
+fermentation decelerates. Starting the retarding process at a warmer
+temperature means this deceleration takes longer.
+
+For instance, a dough that's ideal after 8 hours of retarding might be ready in
+merely 4~hours if it began at a higher temperature. Thus, it's crucial to
+experiment and determine the optimal retarding duration for your specific
+conditions. Conversely, if the dough starts colder, fermentation halts more
+rapidly in the refrigerator. In such scenarios, allowing the dough to proof at
+room temperature briefly before refrigerating can be beneficial.
 
 \subsection{Underfermented}
 
@@ -306,8 +318,8 @@ can heat up the surface of your dough faster. I~tested this by putting an apple
 a Dutch oven and measuring its surface temperature using a barbecue thermometer.
 I~then changed the steaming methods to plot how quickly the temperature
 close to the surface changes. I~tested an ice cube inside of a preheated
-Dutch oven, a preheated Dutch oven, a preheated Dutch oven with spritzes
+Dutch oven, a plain preheated Dutch oven, a preheated Dutch oven with spritzes
-of water on the apple's surface, a non-preheated Dutch oven where I~would only preheat
+of water on the apple's surface and a non-preheated Dutch oven where I~would only preheat
 the bottom part. The experiment then showed that the ice-cube method would heat up
 the surface of the apple a lot quicker. When replicating this with a bread dough,
 I~would achieve less oven spring.

book/troubleshooting/misc.tex

@@ -117,7 +117,7 @@ acid-producing bacteria. So it is recommended to keep
 a backup of your original starter.
 
 A downside to the liquid starter is the overall
-enhanced bacterial activity. This means the baked bread
+enhanced bacterial activity compared to yeast activity. This means the baked bread
 will have more acidity (but milder). The dough will degrade
 faster during fermentation. For this reason, you
 will need to use strong high-gluten flour when using
@@ -189,7 +189,7 @@ the top.
 
 \begin{figure}[!htb]
 \begin{center}
-  \includegraphics[width=0.5\textwidth]{hooch}
+  \includegraphics[width=0.5\textwidth]{sourdough-starter-hooch}
   \caption[Hooch] {Hooch building on top of a sourdough
       starter~\cite{liquid+on+starter}.}%
   \label{fig:hooch}
@@ -345,6 +345,17 @@ made with such a starter. The flavor when taking a bite
 is incredible. It nicely plays with soups as well. Just take
 a bit of this bread and dip it in your soup.
 
+\subsection{Why does my starter not float after using the float test?}
+The float test may not reliably determine your starter's readiness for dough
+inoculation. While it's effective for wheat-based doughs, where ample gas gets
+trapped in the gluten matrix, it's less reliable for non-wheat doughs. In non-
+wheat doughs, the gas generated during fermentation tends to escape, causing
+the starter to likely sink.
+
+For more accurate assessments of your starter's readiness, watch for bubbles
+at the container's edge and consider its aroma. A mature starter should emit a
+mildly sour scent without being overly pungent.
+
 \section{Dough}
 \subsection{Should I~autolyse my dough?}
 
@@ -450,8 +461,8 @@ Please also note that you can only make bread with
 great oven spring when making wheat based doughs. When
 starting with this hobby I~always wondered why my rye
 breads would turn out so flat. Yes, rye has gluten, but
-small particles called \emph{hemicelluloses} (arabinoxylan and beta-glucan)~\cite{rye-defects}.
+small particles called \emph{pentosans} (arabinoxylan and beta-glucan)~\cite{rye-defects}.
-prevent the dough from developing a gluten network it can
+They prevent the dough from developing a gluten network it can
 with wheat. Your efforts will be in vain, and your dough will
 stay flat. Only spelt- and wheat-based doughs have the capability
 of retaining the \ch{CO2} created by the fermentation.

book/wheat-sourdough/wheat-sourdough.tex

@@ -18,14 +18,14 @@ making this type of bread requires a lot more effort, patience,
 and technique than other types of bread. You have to perfectly
 balance the fermentation process. You cannot ferment for too
 short and also not for too long. The techniques you need to
-learn to require a bit more skill. It took me several attempts
+learn also require a bit more skill. It took me several attempts
-to get this right. One of the challenges I~faced was that
+to get this right. I faced several challenges: I~had the wrong flour.
-I~had the wrong flour. I~didn't properly know how to use my oven.
+I~didn't properly know how to use my oven.
 When should I~stop the fermentation? There is a lot of information
 out there. I~dug through most of it and have tried almost everything.
 In many cases the information was wrong; in other cases, I~found another
 valuable puzzle piece. Aggregating all this
-information was one of my main motivations to start The Bread Code.
+information was one of my main motivations to start \texttt{The Bread Code}.
 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.
@@ -100,7 +100,7 @@ main dough.
 
 \begin{flowchart}[!htb]
 \begin{center}
-  \input{figures/fig-wheat-sourdough-starter-process.tex}
+  \input{figures/fig-starter-readiness.tex}
   \caption[Process to prepare your starter before baking]{The process to check
       your sourdough starter when making wheat-based doughs. In practice
       I~frequently use a stiff sourdough starter. The stiff starter features
@@ -209,7 +209,8 @@ Find below an example recipe for 1 loaf including baker's math calculation:
 \begin{itemize}
   \item \qty{400}{\gram} of bread flour
   \item \qty{100}{\gram} of whole-wheat flour
-  \item \textbf{\qty{500}{\gram} of flour in total}
+  % Manual unit so we can use emphasis
+  \item \emph{Total: 500~g of flour}
   \item \qtyrange{300}{450}{\gram} of room temperature water (\qty{60}{\percent} up to \qty{90}{\percent}). More on
 this topic in the next chapter.
   \item \qty{50}{\gram} of stiff sourdough starter (\qty{10}{\percent})
@@ -221,9 +222,10 @@ how much flour you have. Let's say you have \qty{2000}{\gram} of flour available
 recipe would look like this:
 
 \begin{itemize}
-  \item \qty{1800}{\gram} of bread flour
+  \item \qty{1600}{\gram} of bread flour
-  \item \qty{200}{\gram} of whole-wheat flour
+  \item \qty{400}{\gram} of whole-wheat flour
-  \item \textbf{\qty{2000}{\gram} of flour, equaling 4 loaves}
+  % Manual unit so we can use emphasis again
+  \item \emph{Total: 2000~g of flour}, equaling 4 loaves
   \item \qty{1200}{\gram} up to \qty{1800}{\gram} of room temperature water (60 to \qty{90}{\percent})
   \item \qty{200}{\gram} of stiff sourdough starter (\qty{10}{\percent})
   \item \qty{40}{\gram} of salt (\qty{2}{\percent})
@@ -231,7 +233,7 @@ 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 Chapter~\ref{section:bakers-math} which looks at the topic in detail.
+full Section~\ref{section:bakers-math} which looks at the topic in detail.
 
 \section{Hydration}
 
@@ -245,7 +247,7 @@ 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. The higher the
+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
@@ -332,7 +334,7 @@ and not fluffy crumb. That is because only very little gluten is broken down whe
 finishing the fermentation period in 1~hour. If you were to slow things down,
 the dough would look completely different.
 Try this again and use much less yeast. This is the
-secret of Neapolitan Pizza. Only a tiny bit of yeast is used to make the
+secret of Neapolitan pizza. Only a tiny bit of yeast is used to make the
 dough. My default pizza recipe calls for around \qty{150}{\mg} of dry
 yeast per \unit{\kg} of flour. Give it a shot yourself the next time you
 make a yeast-based dough. Try to push the fermentation to at least 8~hours.
@@ -390,8 +392,8 @@ difficulty.
 \section{How much starter?}
 
 Most bakers use around \qty{20}{\percent} sourdough starter based on the
-flour weight.  I~recommend going much lower,
+flour weight.  I~recommend going much lower, to around
-to around 5 to \qty{10}{\percent}.
+\qtyrange{5}{10}{\percent}.
 
 By adjusting the amount of pre-ferment you can influence the time your dough
 requires in the bulk fermentation stage. The more starter you use, the faster
@@ -407,7 +409,7 @@ slower the process.
 While food is available, the microorganisms will reproduce and increase in
 quantity. The process is a self-limiting: it stops when there is no
 more food available. This can be compared to wine making where
-the yeast ultimately dies as ethanol levels increase. The ethanol creates an
+the yeast ultimately sporulates and dies as ethanol levels increase. The ethanol creates an
 environment that makes it impossible for other
 microorganisms to join the feast. The same thing happens with the acidity
 created by the bacteria. The high acidity slows the fermentation process and
@@ -443,12 +445,13 @@ I~use around \qty{5}{\percent} of sourdough starter in summer times
 kitchen). In winter times I~opt for around \qty{10}{\percent} up to
 \qty{20}{\percent} sourdough starter (kitchen temperature around
 \qty{20}{\degreeCelsius} (\qty{68}{\degF})). This
-allows me to use a sourdough starter that's not in perfect condition. Your
+allows me to use a sourdough starter that's not in perfect condition. As
+explained earlier, your
 bread dough is essentially a gigantic starter. The low inoculation rate allows
 the starter to regrow inside your main dough into a desirable balance.
 Furthermore, the enzymes have enough time to break down the flour. This also
 allows me to skip the so-called autolysis step completely (more in the next chapter).
-Making dough becomes very simple.
+This greatly simplifies the whole process.
 
 \section{Autolysis}%
 \label{section:autolysis}
@@ -475,7 +478,7 @@ dough will start to taste sweeter and sweeter. The protease and amylase enzymes
 are doing their job. The same process is used when making oat milk. By letting
 the mixture sit for some time, enzymes work on the oats. The taste is perceived as
 sweeter and more appreciated. This process is further accelerated the more
-whole-wheat your flour is. The hull contains more enzymes. The gluten network
+whole-grain your flour is. The hull contains more enzymes. The gluten network
 will ultimately tear, and your dough flattens out. For wheat sourdough, this is
 your worst enemy. When this happens, your dough will become leaky and release
 all that precious gas created during the fermentation. You need to find the
@@ -650,12 +653,16 @@ the sign of a not well enough developed gluten network.
   \label{fig:dough-touch-points}
 \end{figure}
 
-Kneading more is great in almost all cases. You'll have a stronger
+Kneading more is generally beneficial in almost all cases, as it results in a
-gluten network. Unless you are making soft milk breads, you
+stronger gluten network. However, when making soft milk breads, you might prefer
-might want to have a more extensible dough, to begin with. For every
+a more extensible dough from the start. In this scenario, excessive kneading
-other type of wheat-based dough, kneading is helpful. When you use
+could lead to a chewier final bread, which is not desirable if you aim for a
-a stand mixer, you can run into the issue of kneading too much. This
+fluffier texture. Achieving this fluffier dough can be accomplished by kneading
-is almost impossible though. Even after kneading for 30~minutes on medium
+less. While this is an exception, properly kneading your wheat-based doughs
+is generally advised.
+
+When you use a stand mixer, you can run into the issue of kneading too much. This
+is almost impossible in practice though. Even after kneading for 30~minutes on medium
 speed, my doughs hardly ever were over-kneaded. The moment you knead
 too much, the color of the dough can begin to change. You mostly
 notice this, though, during baking. The resulting loaf looks very
@@ -787,7 +794,7 @@ this is not an option for an inexperienced baker. As
 you make more and more dough, you will be able to judge
 the dough's state by touching it.
 
-My go-to method for beginners is to use an \textbf{Aliquot jar}.
+My go-to method for beginners is to use an \emph{Aliquot jar}.
 The aliquot is a sample that you extract from your dough. The
 sample is extracted after creating the initial dough strength.
 You monitor the aliquot's size increase to judge the
@@ -859,8 +866,8 @@ up inside your dough. The acidity value (pH) can be
 measured using such a meter. The more acidity, the lower the pH
 value of your dough. The pH scale is logarithmic, meaning
 that each digit change will have a 10x increase in acidity.
-A sourdough dough might begin fermenting at a pH of 6,
+A sourdough dough might begin fermenting at \pHvalue{6.0},
-then shortly before baking has a pH of around 4. This means
+then shortly before baking has roughly \pHvalue{4.0}. This means
 that the dough itself is 10x times 10x (= 100x) sourer
 than at the beginning. By using the meter, you can always
 judge the state of your dough's acidification and then act
@@ -1069,7 +1076,8 @@ so, you will be gluing together the two sticky bottom sides. The top smooth side
 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°
-clockwise and then repeat the process once again. Rotate the container another 180° clockwise
+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
@@ -1114,7 +1122,7 @@ batch. It is optional if you are making a single loaf.
 \begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-dividing-preshaping.tex}
-  \caption[Dividing decision tree]{Dividing is only required when you are
+  \caption[Is dividing your dough required check]{Dividing is only required when you are
       making multiple loaves in a single dough batch.}%
   \label{fig:dividing-decision-tree}
 \end{center}
@@ -1148,7 +1156,7 @@ Now that you have cut your dough, the resulting chunks are not in an equal shape
 This is problematic for the next stage when you are shaping your dough.
 The resulting loaves wouldn't look nice and even. You would probably
 end up with areas that tear the moment you are shaping your dough.
-You wouldn't start the whole process on a good foundation. For that
+You wouldn't start the whole proofing process on a good foundation. For that
 reason, you need to pre-shape your dough.
 
 Pre-shaping is done for several reasons:
@@ -1229,7 +1237,7 @@ your environment.
 \begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-shaping-process.tex}
-  \caption[Shaping process]{A schematic visualization of the shaping process
+  \caption[Sourdough shaping process]{A schematic visualization of the shaping process
       including checks for an overfermented dough.}%
   \label{fig:shaping-decision-tree}
 \end{center}
@@ -1444,7 +1452,7 @@ There are two proofing techniques. One strategy is to proof the dough
 at room temperature whereas the other proofs the dough in the fridge.
 Fridge-proofing is also commonly known as retarding.
 
-Some bakers claim that cold proofing improves the final flavor of the bread.
+Some bakers claim that cold-proofing improves the final flavor of the bread.
 In all the loaves that I~retarded I~could not tell a difference
 in terms of flavor for cold-proofed doughs. The microorganisms work
 at a slower rate at colder temperatures. But I~doubt that they alter
@@ -1454,14 +1462,14 @@ of retarding and flavor development.
 \begin{flowchart}[!htb]
 \begin{center}
   \input{figures/fig-proofing-process.tex}
-  \caption[Proofing process]{A schematic overview of the different steps of
+  \caption[Sourdough proofing process]{A schematic overview of the different steps of
       the sourdough proofing process. The proofing technique to choose depends
       on your availability and schedule.}%
   \label{fig:proofing-process}
 \end{center}
 \end{flowchart}
 
-To me, the sole purpose of cold proofing is its ability to allow you
+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,
@@ -1479,13 +1487,13 @@ 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
 for breakfast, or at lunchtime. In this case, you wouldn't want to proof the dough for
-another 6~hours in the fridge. Room temperature proofing is your technique
+another 6~hours in the fridge. Room temperature-proofing is your technique
 of choice.
 
 To summarize, choose the technique that works for you depending on your
 schedule and availability.
 
-\subsection{Room temperature proofing}
+\subsection{Room temperature-proofing}
 
 The easiest and most reliable way to proof your dough is to proof the dough at
 room temperature. It is my method of choice if my schedule allows it. This method
@@ -1525,7 +1533,7 @@ over-proofed dough when the dough suddenly becomes very sticky. At the same
 time, the dough is likely to collapse during baking and will not spring back.
 Generally, it is better to end proofing too early rather than too late.
 
-\subsection{Cold proofing (retarding)}
+\subsection{Cold-proofing (retarding)}
 
 The second proofing option is to place your dough inside the fridge for
 proofing. This option is great if you do not want to bake the dough
@@ -1564,7 +1572,7 @@ meter. By checking the amount of piled-up acidity you can ensure
 each of your doughs has the right amount of acidity. Opt for an iterative
 approach and check the pH for multiple proofing times. Find the pH
 the value that creates the best bread for you. Once you have identified
-your perfect pH level you can resort to that value on all following
+your perfect pH value you can resort to that number on all following
 doughs. See Table~\ref{table:sample-ph-values} for some sample pH values
 to follow.
 
@@ -1610,8 +1618,8 @@ banneton should now be facing you.
   \label{fig:artistic-scoring}
 \end{figure}
 
-The scoring cut for done at a \qty{45}{\angle} angle relative to the dough's
+The scoring cut for done at a \ang{45}~angle relative to the dough's
-surface slightly off the dough's center. With the \qty{45}{\angle} angle cut
+surface slightly off the dough's center. With the \ang{45}~angle cut
 the overlaying side will rise more in the oven than the other side.
 This way you will achieve a so-called \emph{ear} on the final bread.
 The ear is a thin crisp edge that offers intriguing texture
@@ -1621,7 +1629,7 @@ a good loaf into a great loaf.
 
 \begin{figure}[htb!]
   \includegraphics[width=\textwidth]{bread-scoring-angle}
-  \caption[Scoring angle]{The \qty{45}{\angle} angle at which you score the
+  \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
       the side, you have to adjust the angle to achieve the ear on your
       bread.}%
@@ -1665,11 +1673,11 @@ until you are happy with your technique. After proofing, you only
 have a single chance to practice scoring. It's either hit or miss.
 
 An additional trick that can help you to combine the benefits
-of room temperature proofing and easy cold proofing scoring
+of room temperature-proofing and easy cold-proofing scoring
 is to place your dough in the freezer for 30~minutes before baking.
 Once you notice your dough is almost done proofing, move it to the
-freezer. The freezer will dry out the surface even further and make
+freezer. The freezer will dry out the doughs's surface even further
-scoring easier.
+while also lowering its viscosity, making scoring easier.
 
 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

makefile

@@ -1,45 +1,46 @@
+.DEFAULT_GOAL := build_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: build_pdf
+.PHONY: bake build_pdf build_docker_image push_docker_image validate website
-build_pdf: mrproper
+.PHONY: print_os_version start_shell printvars show_tools_version mrproper
-	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash -c "cd /opt/repo/book && make"
 
-.PHONY: bake
+# Dockers targets
-bake: mrproper
-	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash -c "cd /opt/repo/book && make bake"
-
-.PHONY: build_docker_image
 build_docker_image:
 	docker build -t $(DOCKER_IMAGE) -f Dockerfile --progress=plain .
 
-.PHONY: push_docker_image
+push_docker_image: build_docker_image
-push_docker_image:
 	docker push $(DOCKER_IMAGE):latest
 
-.PHONY: website
+# Books/website
-website: mrproper
+build_serif_pdf:
-	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash -c "cd /opt/repo/book && make website"
+	$(DOCKER_CMD) "cd /opt/repo/book && make build_serif_pdf"
 
-.PHONY: validate
+build_ebook:
-validate: mrproper
+	$(DOCKER_CMD) "cd /opt/repo/book && make build_ebook"
-	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash -c "cd /opt/repo/book && make -j build_pdf build_serif_ebook"
+
+build_pdf:
+	$(DOCKER_CMD) "cd /opt/repo/book && make"
+
+bake:
+	$(DOCKER_CMD) "cd /opt/repo/book && make -j bake"
+
+website:
+	$(DOCKER_CMD) "cd /opt/repo/book && make website"
 
-.PHONY: mrproper
 mrproper:
-	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash -c "cd /opt/repo/book && make mrproper"
+	$(DOCKER_CMD) "cd /opt/repo/book && make mrproper"
 
-.PHONY: show_tools_version
+# Debug helpers
 show_tools_version:
-	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash -c "cd /opt/repo/book && make show_tools_version"
+	$(DOCKER_CMD) "cd /opt/repo/book && make show_tools_version"
 
-.PHONY: printvars
 printvars:
-	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash -c "cd /opt/repo/book && make printvars"
+	$(DOCKER_CMD) "cd /opt/repo/book && make printvars"
 
-.PHONY: print_os_version
 print_os_version:
-	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash -c "cat /etc/*release"
+	$(DOCKER_CMD) "cat /etc/*release"
 
-.PHONY: start_shell
 start_shell:
 	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash

website/Gemfile.lock

@@ -5,6 +5,8 @@ GEM
     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)
       racc (~> 1.4)
     pry (0.14.2)
@@ -14,6 +16,7 @@ GEM
 
 PLATFORMS
   arm64-darwin-22
+  x86_64-darwin-22
   x86_64-linux
 
 DEPENDENCIES

website/modify_build.rb

@@ -5,6 +5,8 @@ require 'nokogiri'
 # several optimisations on the HTML. Nokogiri is used to facilitate the
 # modifications.
 
+class InvalidWebsiteFormat < StandardError; end
+
 class ModifyBuild
   HOST = "https://www.the-sourdough-framework.com".freeze
 
@@ -15,6 +17,8 @@ class ModifyBuild
   def build
     build_latex_html
     create_sitemap
+  rescue InvalidWebsiteFormat => e
+    raise e
   end
 
   private
@@ -27,7 +31,7 @@ class ModifyBuild
       html_file_name = fn.split("/")[-1]
       content += "#{HOST}/#{html_file_name}\n"
     end
-    File.open("#{build_dir}/sitemap.txt", 'w') { |file| file.write(content) }
+    File.open("#{build_dir}/sitemap.txt", 'w:UTF-8') { |file| file.write(content) }
   end
 
   def build_latex_html
@@ -41,26 +45,37 @@ class ModifyBuild
   end
 
   def modify_file(filename)
-    orig_text = File.read(filename)
+    orig_text = File.read(filename, encoding: "UTF-8")
+    validate_file(orig_text)
     text = fix_double_slashes(orig_text)
     text = fix_navigation_bar(text)
     text = fix_titles(text)
     text = fix_menu(text)
     text = fix_cover_page(text) if is_cover_page?(filename)
+    text = add_header_banner(text)
     text = add_home_link_to_menu(text)
     text = fix_anchor_hyperlinks_menu(text)
     text = add_favicon(text)
     text = add_meta_tags(text, filename)
     text = remove_section_table_of_contents(text)
-    text = mark_menu_as_selected_if_on_page(text, extract_file_from_path(filename))
     text = add_canonical_for_duplicates(text, extract_file_from_path(filename))
     text = include_javascript(text)
     text = add_text_to_coverpage(text, extract_file_from_path(filename))
     text = fix_js_dependency_link(text)
     text = fix_list_of_tables_figures_duplicates(text)
+    text = add_anchors_to_headers(text)
+    text = create_menu_groups(text)
+    text = fix_top_links(text)
+    text = fix_flowchart_background(text)
+    text = remove_empty_menu_links(text)
+    text = fix_bottom_cross_links(text)
+    text = insert_mobile_header_graphic(text)
+    text = fix_https_links(text)
+    text = add_anchors_to_glossary_items(text) if is_glossary_page?(filename)
+    text = mark_menu_as_selected_if_on_page(text, extract_file_from_path(filename))
     text = fix_menus_list_figures_tables(text) if is_list_figures_tables?(filename)
     text = fix_list_of_figures_tables_display(text) if is_list_figures_tables?(filename)
-    File.open(filename, "w") {|file| file.puts text }
+    File.open(filename, "w:UTF-8") {|file| file.puts text }
   end
 
   def is_cover_page?(filename)
@@ -69,8 +84,12 @@ class ModifyBuild
     end
   end
 
+  def is_glossary_page?(filename)
+    filename.include?("Glossary.html")
+  end
+
   def is_list_figures_tables?(filename)
-    ["listfigurename.html", "listtablename.html", "listoflocname.html"].any? do |name|
+    ["listfigurename.html", "listtablename.html", "listoflocname.html", "bibname.html"].any? do |name|
       filename.include?(name)
     end
   end
@@ -100,6 +119,18 @@ class ModifyBuild
     text.gsub(/\/\//, "/")
   end
 
+  # Sometimes for whatever reason the make4ht input produces files that are
+  # improperly formatted. This validator will go through the files and do a
+  # couple of basic checks to see if the files are in the format we expect. If
+  # not an exception is caused.
+  def validate_file(text)
+    doc = build_doc(text)
+    stylesheets = doc.css("link[rel='stylesheet']").map{|attr| attr["href"] }
+    has_all_styles = %w(book.css style.css).all? { |required_stylesheet| stylesheets.include?(required_stylesheet) }
+    raise InvalidWebsiteFormat.new("No style tag style.css found in the website") unless has_all_styles
+    true
+  end
+
   def fix_navigation_bar(text)
     doc = build_doc(text)
     elements = [doc.search('.chapterToc'), doc.search('.sectionToc'), doc.search('.subsectionToc')].flatten
@@ -128,6 +159,45 @@ class ModifyBuild
     doc.to_html
   end
 
+  def create_menu_groups(text)
+    doc = build_doc(text)
+    groups = build_groups(doc.css(".menu-items > span"))
+    menu_el = doc.css(".menu-items")[0]
+    html = ""
+    groups.each do |group|
+      out = ""
+      group.each do |g|
+        if g.to_html.length > 0
+          out += %Q{<div class="menu-entry">#{g.to_html}</div>}
+        end
+      end
+      html += %Q{<div class="menu-group">
+        <div class="menu-inner">
+          #{out}
+        </div>
+        <img class="menu-arrow" src="arrow.png" />
+      </div>}
+    end
+    menu_el.inner_html = html
+    doc.to_html
+  end
+
+  def build_groups(menu_items)
+    final_groups = []
+    tmp_groups = []
+    menu_items.each_with_index do |el, index|
+      # Get next item and check if it is a lower entry level in the menu.
+      next_item = menu_items[index + 1]
+      if next_item && next_item["class"].include?("chapterToc") || next_item.nil?
+        final_groups.push(tmp_groups.push(el))
+        tmp_groups = []
+      else
+        tmp_groups.push(el)
+      end
+    end
+    final_groups
+  end
+
   # By default the titles look boring. This changes the titles of all the
   # pages and adds the book name as appendix
   def fix_titles(text)
@@ -213,7 +283,7 @@ class ModifyBuild
     content = doc.css("body > .main-content")[0]
     menu = doc.css("body > nav")[0]
     content = %Q{
-      <main class="titlepage">
+      <main class="titlepage main-content">
         <a href="Thehistoryofsourdough.html">
           <img src="cover-page.jpg" />
           <div class="version"><p>#{version}</p></div>
@@ -227,25 +297,48 @@ class ModifyBuild
   # Users are lost and can't easily access the root page of the book. This
   # adds a home menu item.
   def add_home_link_to_menu(text)
-    doc = build_doc(text)
+    # Remove duplicate menu entries first before building clean menu
+    doc = build_doc(remove_duplicate_entries_menu(text))
+
     menu = doc.css(".menu-items")[0]
     return text if menu.nil?
 
-    home_html = %Q{<span class="chapterToc home-link"><a href="/">Home</a></span>}
+    home_html = %Q{<span class="chapterToc home-link"><a href="/">🍞 The Sourdough Framework</a></span>}
     # Normally the flowcharts link should be automatically added, but there
     # seems to be a problem in the generation. See:
     # https://github.com/hendricius/the-sourdough-framework/pull/188 for more
     # details
     appendix_html = %Q{
-      <span class="chapterToc">
+      <span class="chapterToc flowcharts-menu">
         <a href="listoflocname.html">
           <span class="link_text">List of Flowcharts</span>
         </a>
       </span>
+      <span class="chapterToc listtables-menu">
+        <a href="listtablename.html">
+          <span class="link_text">List of Tables</span>
+        </a>
+      </span>
+      <span class="chapterToc listfigures-menu">
+        <a href="listfigurename.html">
+          <span class="link_text">List of Figures</span>
+        </a>
+      </span>
       <span class="chapterToc">
-        <a href="https://breadco.de/kofi">
+        <a href="bibname.html">
-          <span class="chapter_number">⭐️</span>
+          <span class="link_text">Bibliography</span>
-          <span class="link_text">Donate</span>
+        </a>
+      </span>
+      <span class="chapterToc">
+        <a href="https://www.the-bread-code.io/book.pdf">
+          <span class="chapter_number">⬇️</span>
+          <span class="link_text">Book .PDF</span>
+        </a>
+      </span>
+      <span class="chapterToc">
+        <a href="https://www.the-bread-code.io/book.epub">
+          <span class="chapter_number">⬇️</span>
+          <span class="link_text">Book .EPUB</span>
         </a>
       </span>
       <span class="chapterToc">
@@ -254,11 +347,67 @@ class ModifyBuild
           <span class="link_text">Hardcover Book</span>
         </a>
       </span>
+      <span class="chapterToc">
+        <a href="https://www.github.com/hendricius/the-sourdough-framework">
+          <span class="chapter_number">⚙️</span>
+          <span class="link_text">Source code</span>
+        </a>
+      </span>
+      <span class="chapterToc">
+        <a href="https://breadco.de/kofi">
+          <span class="chapter_number">⭐️</span>
+          <span class="link_text">Support me</span>
+        </a>
+      </span>
     }
     menu.inner_html = "#{home_html} #{menu.inner_html} #{appendix_html}"
     doc.to_html
   end
 
+  # Adds a header banner to each page
+  def add_header_banner(text)
+    doc = build_doc(text)
+    body = doc.css("body")[0]
+    footnotes = doc.css(".footnotes")[0]
+    main = doc.css(".main-content")[0]
+    menu = doc.css(".menu")[0]
+    if main.nil? || menu.nil?
+      #raise ArgumentError.new("Don't know how to handle")
+      return doc.to_html
+    end
+    body.inner_html = %Q{
+      <div class='wrapper'>
+        #{build_header_html}
+        <div class='book-content'>
+          #{menu.to_html}
+          <main class='main-content'>
+            #{main.inner_html}
+            #{footnotes ? footnotes.to_html : ''}
+          </main>
+        </div>
+      </div>
+    }
+    return doc.to_html
+  end
+
+  def build_header_html
+    %Q{
+      <div class="header"><img src="banner.png"></div>
+    }
+  end
+
+  # Some of the menu links are added in the wrong order. Remove them since we
+  # later on add them in the structure that we want.
+  def remove_duplicate_entries_menu(text)
+    doc = build_doc(text)
+    remove = ["List of Tables", "List of Figures"]
+    selected_elements = doc.css(".menu-items .chapterToc > a").select do |el|
+      remove.include?(el.text)
+    end
+    selected_elements.each(&:remove)
+    doc.to_html
+  end
+
   # Some of the links in the menu have an anchor. This makes clicking through
   # the menu frustrating as the browser jumps a lot on each request. Only do
   # this for the top level menu entries though.
@@ -364,27 +513,48 @@ class ModifyBuild
       "Sourdoughstartertypes.html" => "og_image_sourdough_starter_types.png",
       "Storingbread.html" => "og_image_storing_bread.png",
       "Thehistoryofsourdough.html" => "og_image_the_history_of_sourdough.png",
-      "Wheatsourdough.html" => "og_image_troubleshooting.png",
+      "Wheatsourdough.html" => "og_image_wheat_sourdough.png",
+      "Troubleshooting.html" => "og_image_troubleshooting.png",
+      "Mixins.html" => "og_image_mixins.png",
     }
   end
 
   def mark_menu_as_selected_if_on_page(text, filename)
     doc = build_doc(text)
+
     selected = doc.css(".menu-items .chapterToc > a").find do |el|
       el["href"] == ""
     end
 
     # Special case for index page
-    if ["index.html", "book.html"].include?(filename)
+    #if ["index.html", "book.html"].include?(filename)
-      doc.css(".menu-items .chapterToc.home-link")[0].add_class("selected")
+    #  doc.css(".menu-items .chapterToc.home-link")[0].add_class("selected")
+    #  return doc.to_html
+    #end
+
+    # Special case for the flowcharts page which is added by us to the menu.
+    # This needs to be done for future manually added pages too
+    if "listoflocname.html" == filename
+      doc.css(".menu-items .chapterToc.flowcharts-menu")[0].ancestors(".menu-group")[0].add_class("selected")
       return doc.to_html
     end
+
+    if "listtablename.html" == filename
+      doc.css(".menu-items .chapterToc.listtables-menu")[0].ancestors(".menu-group")[0].add_class("selected")
+      return doc.to_html
+    end
+
+    if "listfigurename.html" == filename
+      doc.css(".menu-items .chapterToc.listfigures-menu")[0].ancestors(".menu-group")[0].add_class("selected")
+      return doc.to_html
+    end
+
     return doc.to_html unless selected
 
     # Fix that when the menu is selected the href is empty. This way users can
     # click the menu and the page will reload.
     selected["href"] = filename
-    selected.parent.add_class("selected")
+    selected.ancestors(".menu-group")[0].add_class("selected")
     doc.to_html
   end
 
@@ -415,14 +585,28 @@ class ModifyBuild
   def add_text_to_coverpage(text, filename)
     return text unless is_cover_page?(filename)
     doc = build_doc(text)
-    content = doc.css(".titlepage")[0]
+    content = doc.css(".main-content")[0]
-    raise ArgumentError.new(".titlepage not found in HTML") if content.nil?
-
-    content.add_class("main-content")
     content.inner_html = "#{build_cover_page_content} #{content.inner_html}"
     doc.to_html
   end
 
+  def add_anchors_to_glossary_items(text)
+    doc = build_doc(text)
+    content = doc.css("dt.description")
+    content.each do |el|
+      term = el.css("span")[0]
+      item_name = term&.text
+      # No anchor for whatever reason
+      next unless item_name
+
+      anchor = item_name.downcase.strip.gsub(' ', '-').gsub(/[^\w-]/, '')
+      copy_link = %Q{<a href="#term-#{anchor}" class="permalink">🔗</a>}
+      el.set_attribute("id", "term-#{anchor}")
+      term.inner_html = "#{term.inner_html}#{copy_link}"
+    end
+    doc.to_html
+  end
+
   def build_cover_page_content
     %Q{
     <h2 class="chapterHead home-title">
@@ -493,13 +677,9 @@ class ModifyBuild
 
     <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 (no serif): <a href="https://www.the-bread-code.io/book-sans-serif.epub">https://www.the-bread-code.io/book-sans-serif.epub</a>
+      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>
 
-    <p class="noindent">
-      Kindle: <a href="https://www.the-bread-code.io/book.azw3">https://www.the-bread-code.io/book.azw3</a><br>
-      Kindle (no serif): <a href="https://www.the-bread-code.io/book-sans-serif.azw3">https://www.the-bread-code.io/book-sans-serif.azw3</a>
-    </p>
 
     <p class="noindent">
       The full source code of the book can be found here:
@@ -533,13 +713,10 @@ class ModifyBuild
   # this.
   def fix_menus_list_figures_tables(text)
     doc = build_doc(text)
-    content = doc.css(".menu-items > .subsectionToc, .menu-items > .sectionToc")
+    content = doc.css(".menu-group .subsectionToc, .menu-group .sectionToc")
     content.each do |node|
-      node.remove
+      node.ancestors(".menu-entry")[0].remove
     end
-    doc.css(".menu-items > .lotToc").each(&:remove)
-    doc.css(".menu-items > .lofToc").each(&:remove)
-    doc.css(".menu-items > br").each(&:remove)
     doc.to_html
   end
 
@@ -559,6 +736,83 @@ class ModifyBuild
   def build_doc(text)
     Nokogiri::HTML(text)
   end
+
+  def add_anchors_to_headers(text)
+    doc = build_doc(text)
+    content = doc.css(".sectionHead, .subsectionHead")
+    content.each do |el|
+      anchor = el.attribute("id").value
+      # No anchor for whatever reason
+      next unless anchor
+
+      copy_link = %Q{<a href="##{anchor}" class="permalink">🔗</a>}
+      el.inner_html = "#{el.inner_html}#{copy_link}"
+    end
+    doc.to_html
+  end
+
+  # For some reason some of the links are broken in the conversion process.
+  # They have https:/www and are missing a slash.
+  def fix_https_links(text)
+    text.gsub(/https:\/(?!\/)/, 'https://')
+  end
+
+  def fix_top_links(text)
+    doc = build_doc(text)
+    el = doc.css(".crosslinks-top")[0]
+    el.remove if el
+    doc.to_html
+  end
+
+  def remove_empty_menu_links(text)
+    doc = build_doc(text)
+    menus = doc.css(".menu-group")
+    menus.each do |m|
+      element = m.css("span.chapterToc")[0]
+      next unless element
+      if element.inner_html == "" || element.inner_html == " "
+        m.remove
+      end
+    end
+    doc.to_html
+  end
+
+  def insert_mobile_header_graphic(text)
+    doc = build_doc(text)
+    content = doc.css(".TOC.menu")[0]
+    content.after('<div class="mobile-banner"><img src="banner.png" /></div>')
+    doc.to_html
+  end
+
+  def fix_flowchart_background(text)
+    doc = build_doc(text)
+    images = doc.css("img")
+    images.each do |img|
+      src = img.attr("src")
+      is_flowchart = src.include?(".svg")
+      next unless is_flowchart
+      img.parent.add_class("flowchart-image-wrapper")
+
+    end
+    doc.to_html
+  end
+
+  def fix_bottom_cross_links(text)
+    doc = build_doc(text)
+    link_cont = doc.css(".crosslinks-bottom")[0]
+    return doc.to_html unless link_cont
+
+    links = doc.css(".crosslinks-bottom a")
+    prev_link = links.find {|l| l.inner_html == "prev" }
+    next_link = links.find {|l| l.inner_html == "next" }
+    prev_html = prev_link ? "<a class='prev' href='#{prev_link.attr('href')}'>Previous page</a>" : ''
+    next_html = next_link ? "<a class='next' href='#{next_link.attr('href')}'>Next page</a>" : ''
+    link_cont.inner_html = %Q{
+      #{prev_html}
+      #{next_html}
+    }
+    doc.to_html
+  end
 end
 
 ModifyBuild.build