6 Commits

Author SHA1 Message Date
Hendrik Kleinwaechter
f46d9d2a95 Merge 4160557857 into 14e1e7ae2e 2025-01-21 10:08:05 +00:00
cedounet
14e1e7ae2e Merge pull request #433 from hendricius/sans_serif_pics_website_2
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Sans serif TikZ pics website
2025-01-20 14:55:17 +00:00
Hendrik Kleinwaechter
1b5d23a348 Fix duplicate font loading
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2025-01-20 11:23:55 +01:00
Cedric
1b90bf669b Use sans-serif fonts with tex4ht
This has to be done in the config file..:

All fonts are suppressed in the --lua mode of TeX4ht, because we need to
prevent the loading of OpenType fonts, which causes a fatal error.:
https://tex.stackexchange.com/questions/705948/change-font-of-tikz-diagrams-in-html-produced-by-make4ht
2025-01-18 18:24:22 +00:00
Cedric
427dcbfa37 Use a sans-serif math font for pgfplots
pgfplots uses math fonts for graphs ticks... and it looks weird when
building sans serif.

Not sure Fira is necessarily a great choice with open-sans but we have
very little math so that should do...
2025-01-18 18:23:17 +00:00
Hendrik Kleinwaechter
4160557857 Clarify baking
This clarifies the temperatures that can be achieved during the baking
process.
2024-05-03 16:06:15 +02:00
6 changed files with 39 additions and 8 deletions

View File

@@ -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.

View File

@@ -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.},

View File

@@ -52,8 +52,9 @@
\DeclareRobustCommand\sbseries{\fontseries{sb}\selectfont}
% Fonts for accessibility
\ifdefined\isaccessible
\setmainfont{Open Sans}[
Scale=MatchLowercase]
\usepackage[mathrm=sym]{unicode-math}
\setmathfont{Fira Math}[Scale=MatchLowercase]
\setmainfont{Open Sans}[Scale=MatchLowercase]
\else
\setmainfont{TeX Gyre Pagella}[Scale=1.0] % Or Palatino Linotype, etc.
% TODO not available on github CI

View File

@@ -1,5 +1,3 @@
@import url('https://fonts.googleapis.com/css2?family=Open+Sans:wght@400;800&display=swap');
:root{
--ff-sans: 'Open Sans', sans-serif;
--fw-regular: 400;
@@ -147,7 +145,6 @@ nav.TOC a, nav.TOC a:visited{
/* *** Colors *** */
/* ************** */
body{
background-color: var(--c-beige);
}
@@ -254,6 +251,10 @@ figcaption.caption {
display: block;
}
.chapterToc a, .chapterToc, .likechapterToc a, .likechapterToc, .appendixToc a, .appendixToc, .addchapToc a {
font-weight: var(--fw-bold);
}
@media (max-width: 768px) {
.toggle-menu-label {
display: block;
@@ -317,7 +318,7 @@ figcaption.caption {
display: block;
color: #000;
font-size: 20px;
font-weight: bold;
font-weight: var(--fw-bold);
}
.chapterToc a, .sectionToc a, .subsectionToc a, .likechapterToc a {
@@ -498,7 +499,7 @@ blockquote {
border: 2px solid var(--c-black);
color: var(--c-black);
padding: 4px;
font-weight: bold;
font-weight: var(--fw-bold);
text-decoration: none;
}
.crosslinks-bottom a.prev {

View File

@@ -11,4 +11,12 @@
\Configure{AddCss}{book-ebook.css}
\Configure{CoverMimeType}{image/jpeg}
\CoverMetadata{cover/cover-page.jpg}
\AddToHook{env/tikzpicture/begin}{\fontfamily{opensans-TLF}\selectfont}
\Configure{@HEAD}{\HCode{
<style type="text/css">
@import url('https://fonts.cdnfonts.com/css/open-sans');
body{
font-family: 'Open Sans';
}
</style>}}
\EndPreamble

View File

@@ -9,6 +9,14 @@
}}
\Configure{AddCss}{style.css}
\AddToHook{env/tikzpicture/begin}{\fontfamily{opensans-TLF}\selectfont}
\Configure{@HEAD}{\HCode{
<style type="text/css">
@import url('https://fonts.cdnfonts.com/css/open-sans');
body{
font-family: 'Open Sans';
}
</style>}}
\ConfigureEnv{titlepage}{\ifvmode\IgnorePar\fi\EndP\HCode{<main class="titlepage">}}{\ifvmode\IgnorePar\fi\EndP\HCode{</main>}}{}{}
% Mini TOC