Merge 4160557857 into cef0d9c8f7

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

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

@@ -65,15 +65,16 @@ jobs:
           run: |
             cd /app/book
             make -j -O bake
-      - name: Release baked book to S3
+      - name: Copy book to downloads server
-        uses: shallwefootball/s3-upload-action@master
+        uses: burnett01/rsync-deployments@7.0.2
         with:
-          aws_key_id: ${{ secrets.AWS_KEY_ID }}
+          switches: "-avzr"
-          aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
+          remote_host: ${{ secrets.SSH_HOST }}
-          aws_bucket: ${{ secrets.AWS_BUCKET_BOOK }}
+          remote_user: ${{ secrets.SSH_USERNAME }}
-          source_dir: book/release
+          remote_key: ${{ secrets.SSH_KEY }}
-          destination_dir: release
+          path: "book/release/*"
-      - name: Upload book Artifacts
+          remote_path: "~/downloads/the-sourdough-framework/"
+      - name: Upload book artifacts to GitHub
         uses: actions/upload-artifact@v4
         with:
           name: books
@@ -81,36 +82,17 @@ jobs:
             book/book_serif/book.log
             book/book_serif/book.pdf
             book/book-epub/book.epub
-      - name: Release baked website to S3
+      - name: Copy website to downloads server
-        uses: shallwefootball/s3-upload-action@master
+        uses: burnett01/rsync-deployments@7.0.2
         with:
-          aws_key_id: ${{ secrets.AWS_KEY_ID }}
+          switches: "-avzr --delete"
-          aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
+          remote_host: ${{ secrets.SSH_HOST }}
-          aws_bucket: ${{ secrets.AWS_BUCKET_WEBSITE }}
+          remote_user: ${{ secrets.SSH_USERNAME }}
-          source_dir: website/static_website_html
+          remote_key: ${{ secrets.SSH_KEY }}
-          destination_dir: static_html_root
+          path: "website/static_website_html/*"
-      - name: Upload website Artifacts
+          remote_path: "~/the-sourdough-framework/"
+      - name: Upload website artifacts to GitHub
         uses: actions/upload-artifact@v4
         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/test-book-website.yml

@@ -41,7 +41,7 @@ jobs:
           run: |
             cd /app/book
             make -j -O serif ebook website
-      - name: Upload book Artifacts
+      - name: Upload book artifacts to GitHub
         uses: actions/upload-artifact@v4
         with:
           name: books
@@ -49,7 +49,7 @@ jobs:
             book/book_serif/book.log
             book/book_serif/book.pdf
             book/book-epub/book.epub
-      - name: Upload website Artifacts
+      - name: Upload website artifacts to GitHub
         uses: actions/upload-artifact@v4
         with:
           name: website

book/baking/baking.tex

@@ -39,10 +39,16 @@ 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, changing its consistency.  As a result the
 crumb is going to taste a bit more moist.
 
+The water starts to boil out of the
+dough. As the water evaporates the surrounding dough is being cooled.
+For this reason, the internal temperature of the dough never exceeds the aforementioned
+\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.

book/references.bib

@@ -448,6 +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.},