Merge branch 'chemical' into 225-ebook-situation

All credits due to @michal-h21
https://github.com/michal-h21/tex4ebook/issues/137

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

@@ -64,7 +64,7 @@ jobs:
           options: -v ${{ github.workspace }}:/app
           run: |
             cd /app/book
-            make -j bake
+            make -j -O bake
       - name: Release baked book to S3
         uses: shallwefootball/s3-upload-action@master
         with:
@@ -74,21 +74,13 @@ jobs:
           source_dir: book/release
           destination_dir: release
       - name: Upload book Artifacts
-        uses: actions/upload-artifact@v3
+        uses: actions/upload-artifact@v4
         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:
@@ -98,7 +90,7 @@ jobs:
           source_dir: website/static_website_html
           destination_dir: static_html_root
       - name: Upload website Artifacts
-        uses: actions/upload-artifact@v3
+        uses: actions/upload-artifact@v4
         with:
           name: website
           path: website/static_website_html

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

@@ -1,6 +1,12 @@
 name: Test book and website for given image
 
-on: [push, pull_request]
+on: 
+  push:
+    branches-ignore:
+      - main
+  pull_request:
+    branches:
+      - '**'
 
 env:
   DOCKER_IMAGE: ghcr.io/${{ github.repository }}:latest
@@ -27,32 +33,24 @@ jobs:
           run: |
             cd /app/book
             make printvars
-      - name: Test baking the release versions
+      - name: Test baking the release versions and website
         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
+            make -j -O serif ebook website
       - name: Upload book Artifacts
-        uses: actions/upload-artifact@v3
+        uses: actions/upload-artifact@v4
         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
+        uses: actions/upload-artifact@v4
         with:
           name: website
           path: website/static_website_html

.gitignore

@@ -15,7 +15,6 @@
 *.dlog
 *.bak
 *.opf
-.DS_Store
 book/book.out
 .vscode/
 book/bookch*
@@ -42,3 +41,6 @@ book/epub/
 book/book-epub/
 book/bw-book-epub/*
 book/release/*
+book/low-res-book-epub/*
+book/epub_build/*
+book/website_build/*

Dockerfile

@@ -8,7 +8,7 @@ LABEL org.opencontainers.image.source="https://github.com/hendricius/the-sourdou
 # Print release information if needed
 RUN cat /etc/*release*
 
-# Install base depdendencies
+# Install base dependencies
 RUN apt-get update && \
     apt-get install --yes -y --no-install-recommends \
     sudo \

README.md

@@ -53,7 +53,7 @@ make
 ```
 
 If you want to 🍞 bake all the versions including ebook variants (.pdf, .epub
-in colour and size optimized Black&White), run:
+in colour and size optimized Black&White, as well as website), run:
 
 ```console
 cd book/
@@ -80,10 +80,17 @@ There's an additional enhanced accessibility version using a sans-serif font:
 * [Download compiled sans-serif .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf)
 
 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:
+size. This shrinks the book from more than 20MB down to ~5MB:
 
 * [Download compiled B&W .epub version](https://www.the-bread-code.io/bw-book.epub)
 
+If you prefer a very short version (about 10 pages) with main flowcharts and
+crucial information needed while you are in the kitchen, we also provide a
+"too long;didn't read" version you could print.  Having read the full book is
+highly recommended to understand this leaflet:
+
+* [Download a condensed version](https://www.the-bread-code.io/booklet.pdf)
+
 ## Online HTML version
 
 Head over to [https://www.the-sourdough-framework.com](https://www.the-sourdough-framework.com)

book/abbreviations.tex

@@ -0,0 +1,4 @@
+% Common abbreviations
+\newcommand{\ie}{\emph{i.e.}\@ifnextchar.{\!\@gobble}{}}
+\newcommand{\eg}{\emph{e.g.}\@ifnextchar.{\!\@gobble}{}}
+\newcommand{\etc}{etc\@ifnextchar.{}{.\@}}

book/baking/baking.tex

@@ -18,12 +18,11 @@ 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}
+    \centering
         \input{tables/table-baking-process-stages.tex}
         \caption[Stages of dough during baking]{The different stages that
             your dough undergoes during the baking process.}%
         \label{tab:baking-stages}
-    \end{center}
 \end{table}
 
 At around  \qty{60}{\degreeCelsius} (\qty{140}{\degF}) the microbes in your dough start to die.
@@ -63,7 +62,7 @@ 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}
+  \input{plots/fig-temperature-surface.tex}
   \caption[Surface temperature for different steaming methods]{This
       chart shows how surface temperatures change using different steaming
       methods. In this case I~used a Dutch oven and an apple as dough
@@ -171,12 +170,11 @@ way.
 
 \section{Building up steam}
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \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]
@@ -206,7 +204,7 @@ way.
 \end{figure}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-dutch-oven-process.tex}
   \caption[Baking process with a dutch oven]{A visualization of the baking
       process using a dutch oven (DO). The dough is steamed for the first half
@@ -215,7 +213,6 @@ way.
       personal preference. Some bakers prefer a lighter crust and others a
       darker.}%
   \label{fig:dutch-oven-process}
-\end{center}
 \end{flowchart}
 
 Dutch ovens are an ideal way to bake with a lot of
@@ -277,12 +274,11 @@ created from the dough and water source stays
 around your dough.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \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{flowchart}
 
 
@@ -335,11 +331,10 @@ crust color. In my case this is another 15--25~minutes typically.
 \section{Conclusions}
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-oven-baking-overview.tex}
         \caption[Different oven types]{An overview of different oven types and their
             different baking methods.}
-    \end{center}
 \end{table}
 
 Depending on your home oven, a different method

book/basics/how-sourdough-works.tex

@@ -223,12 +223,11 @@ exception, skip ahead to the end of this section on
 page~\pageref{aggressive-yeast}.}
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \includegraphics[width=0.8\textwidth]{saccharomyces-cerevisiae-microscope}
   \caption[Brewer's yeast]{Saccharomyces cerevisiae: Brewer's yeast under the
       microscope.}%
   \label{saccharomyces-cerevisiae-microscope}
-\end{center}
 \end{figure}
 
 Yeasts are saprotrophic fungi. This means that they do not produce their own

book/book.tex

@@ -12,52 +12,97 @@
 \input{cover/cover.tex}
 \titlepage
 
-\frontmatter
 {%
 \hypersetup{hidelinks}
 \ifdefined\HCode\else\tableofcontents\fi
 }
 
 \input{intro/preface}
-\input{intro/acknowledgements}
+\input{intro/acknowledgments}
 
-\mainmatter
+\begin{flowchart}[!htb]
+\begin{center}
+  \input{figures/fig-dutch-oven-process.tex}
+  \caption[Baking process with a dutch oven]{A visualization of the baking
+      process using a dutch oven (DO). The dough is steamed for the first half
+      of the bake and then baked without cover for the second half of the
+      bake. The desired darkness and thickness of the crust depends on your
+      personal preference. Some bakers prefer a lighter crust and others a
+      darker.}%
+  \label{fig:dutch-oven-process}
+\end{center}
+\end{flowchart}
 
-\input{history/sourdough-history}
+At around  \qty{60}{\degreeCelsius} (\qty{140}{\degF}) the microbes in your
+dough start to die.  There are rumors that until this happens the microbes
+produce a lot of \ch{CO2}.
 
-\input{basics/how-sourdough-works}
+% Does not work
+\begin{figure}[!htb]
+\begin{center}
+  \input{figures/fig-ethanol-oxidation.tex}
+  \caption[Acetic acid creation]{Oxygen is required to create acetic
+      acid~\cite{acetic+acid+production}.}%
+  \label{fig:ethanol-oxidation}
+\end{center}
+\end{figure}
 
-\input{sourdough-starter/sourdough-starter}
+%% Works
+%% Generate first with: cd figures && pdflatex fig-ethanol-oxidation-external.tex
+%\begin{figure}[!htb]
+%  \begin{center}
+%    \includegraphics{figures/fig-ethanol-oxidation-external.png}
+%    \caption[Acetic acid creation]{Oxygen is required to create acetic
+%        acid~\cite{acetic+acid+production}.}%
+%  \end{center}
+%\end{figure}
+%
+%% Does not work
+%\begin{figure}[!htb]
+%\begin{center}
+%  \input{figures/fig-life-planet-sourdough-timeline.tex}
+%  \caption[Sourdough microbiology timeline]{Timeline giberrish on website}%
+%\end{center}
+%\end{figure}
+%
+%% Works
+%% Generate first with: cd figures && pdflatex fig-life-planet-sourdough-timeline-external.pdf
+%\begin{figure}[!htb]
+%  \includegraphics{figures/fig-life-planet-sourdough-timeline-external.png}
+%  \caption[Sourdough microbiology timeline]{Timeline works embedded as png}%
+%\end{figure}
+%
+%\begin{figure}[!htb]
+%  \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
+%  \caption[Surface temperature for different steaming methods]{png file}
+%\end{figure}
 
-\input{sourdough-starter/sourdough-starter-types}
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{baking-process-steam.jpg}
+  \caption[Steam building with inverted tray]{jpg file}%
+      \label{flc:inverted-tray}
+\end{figure}
+If you're a hobby brewer, you'll know that it's important to keep your beer at
+certain temperatures to allow the different amylases to convert the contained
+starches into sugar~\cite{beer+amylase}.
+This test, called the \emph{Iodine Starch Test}, involves mixing iodine into
+a sample of your brew and checking the color.
 
-\input{flour-types/flour-types}
+% https://github.com/hendricius/the-sourdough-framework/issues/358
+\begin{table}[!htb]
+    \begin{center}
+        \input{tables/table-starter-usage-activity.tex}
+        \caption[Different oven types]{An overview of different oven types and
+        eheir different baking methods.}
+    \end{center}
+\end{table}
 
-\input{bread-types/bread-types}
-
-\chapter{Wheat sourdough}%
-\label{chapter:wheat-sourdough}
-\input{wheat-sourdough/wheat-sourdough}
-
-\input{non-wheat-sourdough/non-wheat-sourdough}
-
-\input{mix-ins/mix-ins.tex}
-
-\input{baking/baking}
-
-\input{storing-bread/storing-bread}
-
-\chapter{Troubleshooting}
-\input{troubleshooting/misc}
-
-\backmatter
-\input{glossary/glossary}
-{%
-\hypersetup{hidelinks}
-\listofflowcharts
-\listoftables
-\listoffigures
-}
-\printbibliography
+\begin{table}[!htb]
+    \begin{center}
+        \input{tables/table-oven-baking-overview.tex}
+        \caption[Different oven types]{An overview of different oven types and their
+            different baking methods.}
+    \end{center}
+\end{table}
 
 \end{document}

book/booklet.tex

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

book/bread-types/bread-types.tex

@@ -19,12 +19,11 @@ 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}
+    \centering
         \input{tables/table-overview-bread-types.tex}
         \caption[Different bread types]{An overview of different bread types
             and their respective complexity.}%
         \label{tab:bread-types-comparison}
-    \end{center}
 \end{table}
 
 \section{Flatbread}%
@@ -57,7 +56,7 @@ pancake-like consistency, as you can see in
 Table~\ref{tab:flat-bread-ingredients}
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \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
@@ -65,7 +64,6 @@ Table~\ref{tab:flat-bread-ingredients}
             ``\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
@@ -80,13 +78,12 @@ few steps, you can stop buying bread forever. This works with
 any flour, including gluten-free options.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \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
@@ -106,13 +103,12 @@ 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}
+\centering
   \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
@@ -135,12 +131,11 @@ when getting started. You can observe the dough more easily and see when
 it is ready.
 
 \begin{figure}[htb]
-\begin{center}
+\centering
   \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
@@ -170,12 +165,11 @@ going to taste relatively sour. I~do this frequently to better evaluate the
 state of my doughs.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \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
@@ -208,13 +202,12 @@ pancake option, opt for around \qtyrange{0.1}{0.5}{\cm} depending on what you
 like.
 
 \begin{figure}[htb]
-\begin{center}
+\centering
   \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
@@ -249,57 +242,10 @@ 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}
+\input{recipes/flat-bread.tex}
 
-\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}
+\section{Loaf pan bread}%
+\label{sec:loaf-pan-bread}
 
 Loaf pan bread is made using the help of a special loaf pan
 or loaf tin. The edges of the pan provide additional support
@@ -377,12 +323,11 @@ baking vessels in your oven. To make a freestanding loaf more steps
 and tools are required.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
   \caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note
       the incision known as an \emph{ear} and the oven spring clearly
       distinguish this type of bread from flatbread and loaf pan bread.}
-\end{center}
 \end{figure}
 
 When using wheat, make sure to mix your dough enough to develop a gluten network.

book/figures/export_figures.sh

@@ -10,6 +10,7 @@ if [ "$#" -ne 1 ]; then
     done
 else
     target=figures/`basename $1 .png.pdf`.png
+    echo ${target}
     echo "Converting: " $1 " to: " ${target}
     convert -density 900 -trim $1 -quality 100 ${target}
 fi

book/figures/fig-bulk-fermentation.tex

@@ -20,10 +20,10 @@
   % Same tricks not to get double lines and also we do _not_ want arrows
   \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[right=3pt]{no} (dough_flattened);
-  \path [line] (dough_flattened) |- node[right=3pt]{yes} (stretch_fold);
-  \path [line] (dough_flattened) -- node{no} (wait_60_minutes);
+  \path [line] (dough_ready) -- node{Yes} (divide_preshape);
+  \path [line] (dough_ready) |- node[right=3pt]{No} (dough_flattened);
+  \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);
 \end{tikzpicture}

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

@@ -1,32 +1,8 @@
 \begin{tikzpicture}[node distance = 3cm, auto]
   \node [start] (heat_oven) {Preheat DO to \qty{230}{\degreeCelsius} (\qty{446}{\degF}) for 30~minutes};
-  \node [block, right of=heat_oven] (remove_oven) {Remove DO from oven };
-  \node [block, right of=remove_oven] (open_load_dough) {Open DO \& load your dough};
-  \node [block, right of=open_load_dough] (score) {Score your dough};
-  \node [block, right of=score] (spritz) {Spritz dough with water};
-  \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 [decision, below right= 5cm and -1 cm of heat_oven]  (is_ready_check)
-        {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 [decision, right of=remove_do_lid, node distance=3.5cm] (dark_enough_decision) {Crust color dark enough?};
-  \node [success, below of=dark_enough_decision, node distance=4cm] (finish_baking) {Bread is finished};
-  \node [block, right of=dark_enough_decision, node distance=3.5cm] (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);
-  \path [line] (score) -- (spritz);
-  \path [line] (spritz) -- (close);
-  \path [line] (close) -- (back_oven);
-  \path [line] (back_oven) -- (bake);
-  \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.west) -- node{} ++(-1.5, 0) |- (is_ready_check.west);
-  \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.east) -- node{} ++(1, 0) -- node{} ++(0, 2.3) -| (dark_enough_decision.north);
+  \node [block, right of=heat_oven] (remove_oven) {Remove DO from oven ° \text{°}  \textup{°}};
+  \node [decision, below of=heat_oven, node distance=4cm] (is_ready_check) {Core temperature \qty{92}{\degreeCelsius} (\qty{197}{\degF})?};
+  \node [block, right of=is_ready_check, node distance=4cm] (remove_do_lid) {%
+Jörg bäckt quasi zwei Haxenfüße vom Wildpony .Dès Noël, où un zéphyr haï me
+vêt};
 \end{tikzpicture}

book/figures/fig-kneading-process.tex

@@ -8,18 +8,18 @@
   \path [line] (knead) -- (wait2);
   \node [decision, below of=wait2, node distance=4cm] (windowpane_test) {Window-pane?};
   \path [line] (wait2) -- (windowpane_test);
-  \path [line] (windowpane_test.east) -- node{no} ++(1, 0) -- node{} ++(0, 5.7) -|  (knead.north);
+  \path [line] (windowpane_test.east) -- node{No} ++(1, 0) -- node{} ++(0, 5.7) -|  (knead.north);
   \node [decision] at (windowpane_test -| knead) (more_water) {Bassinage for more water?};
-  \path [line] (windowpane_test) -- node{yes} (more_water);
+  \path [line] (windowpane_test) -- node{Yes} (more_water);
   \node [block] at (wait1 |- more_water) (add_water) {Add water};
-  \path [line] (more_water) -- node{yes} (add_water);
+  \path [line] (more_water) -- node{Yes} (add_water);
   \path [line] (add_water.north east) -- (knead.south west);
   \node [decision, below of=more_water, node distance=4.5cm] (dough_sample) {Aliquot sample?};
-  \path [line] (more_water) -- node{no} (dough_sample);
+  \path [line] (more_water) -- node{No} (dough_sample);
   \node [block] at (dough_sample -| wait2) (dough_ball) {Make round dough ball};
-  \path [line] (dough_sample) -- node{no} (dough_ball);
+  \path [line] (dough_sample) -- node{No} (dough_ball);
   \node [block, below of=dough_sample] (extract_sample) {Extract sample};
-  \path [line] (dough_sample) -- node{yes} (extract_sample);
+  \path [line] (dough_sample) -- node{Yes} (extract_sample);
   \path [line] (extract_sample.north east) -- (dough_ball.south west);
   \node [success, below of=dough_ball] (begin_bulk) {Begin bulk fermentation};
   \path [line] (dough_ball) -- (begin_bulk);

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

@@ -29,11 +29,11 @@
   % 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
+  % Special lines for december events since they are so close together
   \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
+  % 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

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

@@ -8,10 +8,10 @@
   \path [line] (init) -- (feed_new_ratio);
   \path [line] (feed_new_ratio) -- node{Wait \qty{24}{\hour}} (ready_signs);
   \path [line] (feed_again) -- node[anchor=east]  {} ++(2.2,0) |- (feed_new_ratio);
-  \path [line] (ready_signs) -- node{no} (feed_again);
-  \path [line] (ready_signs) -- node[above=2pt]{~yes} (last_feed);
+  \path [line] (ready_signs) -- node{No} (feed_again);
+  \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};
   
+  \node [above of=feed_again, text width=5em, align=center, node distance=3cm] (repeat_text) {Repeat 3~times};
+  \draw [line] ($(repeat_text) +(0, 1 cm)$) arc (90:420:1cm);
 \end{tikzpicture}

book/figures/fig-proofing-process.tex

@@ -7,14 +7,14 @@
   \node [success, right of=dent_visible_decision, node distance=4cm] (bake) {Score and bake};
   \node [block] at (retard_bake_decision |- poke) (wait_retard) {Wait\\ 15~minutes};
   \node [block] at (wait_retard |- bake) (retard) {Proof in fridge at \qty{4}{\degreeCelsius} (\qty{40}{\degF})};
-  \path [line] (init) -- node{yes} (poke);
-  \path [line] (init) -- node{no} (retard_bake_decision);
+  \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.west) -- node{no} ++(-1.4, 0) -- node{} (wait_poke.south);
+  \path [line] (dent_visible_decision) -- node{Yes} (bake);
+  \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.east) -- node{no} ++(1, 0) |- node{} (retard.east);
+  \path [line] (retard_bake_decision) -- node{Yes} (wait_retard);
+  \path [line] (retard_bake_decision.east) -- node{No} ++(1, 0) |- node{} (retard.east);
   \path [line] (wait_retard) -- (retard);
   \path [line] (retard) -- (bake);
 \end{tikzpicture}

book/figures/fig-shaping-process.tex

@@ -8,8 +8,8 @@
   \node [block, right of=flour] (banneton) {Place upside down in banneton};
   \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);
+  \path [line] (overfermented_decision) -- node{Yes} (overfermented);
+  \path [line] (overfermented_decision) -- node{No} (shaping_technique);
   \path [line] (shaping_technique) -- (flour);
   \path [line] (flour) -- (banneton);
   \path [line] (banneton) -- (proof);

book/figures/fig-starter-maintenance.tex

@@ -4,8 +4,8 @@
   \path [line] (init) -- (all_starter_used);
   \node [block, right of=init, node distance=3cm] (use_dough) {Take \qty{10}{\gram} of your bread dough};
   \node [block, right of=all_starter_used, node distance=3cm] (use_starter) {Take all but not more than \qty{10}{\gram} of your starter};
-  \path [line] (all_starter_used) -- node{yes} (use_dough);
-  \path [line] (all_starter_used) -- node{no} (use_starter);
+  \path [line] (all_starter_used) -- node{Yes} (use_dough);
+  \path [line] (all_starter_used) -- node{No} (use_starter);
   \node [block, right of=use_dough, node distance=3cm] (feed_starter) {Feed using 1:5:5 ratio};
   \path [line] (use_dough) -- (feed_starter);
   \path [line] (use_starter) -- (feed_starter);
@@ -13,20 +13,20 @@
   \path [line] (feed_starter) -- (bake_next_day_check);
   \node [success, right of=bake_next_day_check, node distance=3.5cm]
       (make_bread_dough) {Make bread dough again after \qtyrange{8}{12}{\hour}};
-  \path [line] (bake_next_day_check) -- node{yes} (make_bread_dough);
+  \path [line] (bake_next_day_check) -- node{Yes} (make_bread_dough);
   \node [decision, right of=use_starter, node distance=3cm] (bake_next_week_check) {Baking in next 2 weeks?};
   \node [block, right of=bake_next_week_check, node distance=3.5cm] (store_fridge) {Store starter in fridge at  \qty{4}{\degreeCelsius} (\qty{40}{\degF})};
-  \path [line] (bake_next_week_check) -- node{yes} (store_fridge);
+  \path [line] (bake_next_week_check) -- node{Yes} (store_fridge);
   \node [success, right of=store_fridge, node distance=3cm] (feed_after_fridge) {Feed again using 1:5:5 ratio \qtyrange{8}{12}{\hour} before making dough};
   \path [line] (store_fridge) -- (feed_after_fridge);
-  \path [line] (bake_next_day_check) -- node{no} (bake_next_week_check);
+  \path [line] (bake_next_day_check) -- node{No} (bake_next_week_check);
   \node [decision, below of=use_starter, node distance=3cm] (freezer_check) {Have a freezer?};
   \path [line] (bake_next_week_check) -- (store_fridge);
-  \path [line] (bake_next_week_check) -- node{no} (freezer_check);
+  \path [line] (bake_next_week_check) -- node{No} (freezer_check);
   \node [block, right of=freezer_check, node distance=3cm] (dry_starter) {Dry your starter};
   \node [block, below of=dry_starter, node distance=3cm] (freeze_starter) {Freeze your starter};
-  \path [line] (freezer_check) -- node{no} (dry_starter);
-  \path [line] (freezer_check) -- node{yes} (freeze_starter);
+  \path [line] (freezer_check) -- node{No} (dry_starter);
+  \path [line] (freezer_check) -- node{Yes} (freeze_starter);
   \node [success, right of=dry_starter, node distance=3.5cm] (reactivate_freezer) {Reactivate starter for 3 days with daily 1:5:5 feedings};
   \path [line] (dry_starter) -- (reactivate_freezer);
   \path [line] (freeze_starter) -- (reactivate_freezer);

book/figures/fig-starter-process.tex

@@ -1,19 +1,22 @@
 \begin{tikzpicture}[node distance = 3.5cm, auto]
-  \node [start] (init) {Mix \qty{50}{\gram} flour + \qty{50}{\gram} water, stir};
-  \node [block, right of=init] (wait2) {Wait\\ \qty{24}{\hour}};
-  \path [line] (init) -- (wait2);
-  \node [block, below of=wait2, node distance=3.5cm] (feed) {\qty{10}{\gram} of previous day + \qty{50}{\gram} water + \qty{50}{\gram} flour, stir};
-  \path [line] (wait2) -- (feed);
-  \node [block, below of=feed] (discard) {Discard the rest};
-  \path [line] (feed) -- (discard);
-  \node [decision, right of=feed, node distance=3.5cm] (decide) {Is good?};
-  \node [decision, above of=decide, node distance=3.5cm] (timeout) {Less than 10 feeds?};
-  \node [fail, right of=timeout, node distance=3.5cm] (discard2) {Batch failed};
-  \path [line] (timeout) -- node{no} (discard2);
-  \path [line] (timeout) -- node{yes} (wait2);
-  \path [line] (feed) -- (decide);
-  \node [success, right of=decide, node distance=3.5cm] (use) {Ready to use};
-  \path [line] (decide) -- node{no} (timeout);
-  \path [line] (wait2) -- (feed);
-  \path [line] (decide) -- node{yes} (use);
+  \node [start] (start_n) {Mix \qty{50}{\gram} flour + \qty{50}{\gram} water, stir};
+  \node [block, right of=start_n, node distance = 3.5cm] (wait_n) {Wait\\ \qty{24}{\hour}};
+  \node [decision, right of=wait_n, node distance = 3.5cm] (readycheck_n) {Ready?};
+  \node [block, below of=wait_n, node distance = 3.2cm] (feed_n) {Feed the mixture };
+  \node [decision, right of=feed_n, node distance = 3.5cm] (limitcheck_n) {>10 feeds?};
+  \node [fail, right of=limitcheck_n, node distance = 3.5cm] (abort_n) {Discard all. Start over};
+  \node [success, right of=readycheck_n, node distance = 3.5cm] (final_n) {Ready to use};
+
+  \draw [line] (start_n) -- (wait_n);
+  \draw [line] (wait_n) -- (readycheck_n);
+  \draw [line] (feed_n) -- (wait_n);
+  \draw [line] (readycheck_n) -- node {No} (limitcheck_n);
+  \draw [line] (limitcheck_n) -- node (feedok_n) {No} (feed_n) ;
+  \draw [line] (limitcheck_n) -- node {Yes} (abort_n);
+  \draw [line] (readycheck_n) -- node {Yes} (final_n);
+
+  \node [below of=feedok_n, node distance=2cm, align=left] (details2) [shape=rectangle, draw, fill=maingray]{%
+    \textbf{Ready}: Mixture  has \emph{grown}, has \emph{bubbles}, and \emph{smells} vinegary/yoghurty. \\
+    \textbf{Feed the mixture}: Discard all but \qty{10}{\gram}, mix in \qty{50}{\gram} flour and \qty{50}{\gram} water.
+  };
 \end{tikzpicture}

book/figures/fig-starter-readiness.tex

@@ -1,5 +1,5 @@
 \begin{tikzpicture}[node distance = 3cm, auto]
-  \node [start] (init) {Make a starter};
+  \node [start] (init) {Create a starter};
   \node [decision, right of=init, node distance=3.5cm] (decision_start) {Starter last fed within 3~days?};
   \node [block, right of=decision_start, text width=7em, node distance=4cm] (feed_no_branch)
       {Feed starter twice:\par \qty{48}{\hour} before\par \qtyrange{6}{12}{\hour} before};
@@ -23,16 +23,16 @@
     {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] (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);
+  \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) -- 

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

@@ -11,14 +11,15 @@
   \path [line] (init) -- (feed_new_ratio);
   \path [line] (feed_again) -- (feed_new_ratio);
   \path [line] (next_day) -- (ready_signs);
-  \path [line] (ready_signs) -- node{no} (feed_again |- last_feed) |- (feed_again.south);
-  \path [line] (ready_signs) -- node{yes} (last_feed);
+  \path [line] (ready_signs) -- node{No} (feed_again |- last_feed) -| (feed_again.south);
+  \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.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)$) {Repeat 3~times};
+  \path [line] (too_dry) -- node{No} (next_day);
+  \path [line] (too_dry) -- node{Yes} (add_water);
+  \path [line] (ready_signs) -- node{Yes} (last_feed);
+
+  \node [text width=5em, align=center] (repeat_text) at ($(feed_new_ratio)!0.5!(next_day)$) {Repeat 3~times};
+  \draw [line] ($(repeat_text) +(0, 1 cm)$) arc (90:-210:1cm);
 \end{tikzpicture}

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

@@ -13,8 +13,8 @@
   \path [line] (mix_ingredients) -- (dough_strength);
   \path [line] (dough_strength) -- (bulk);
   \path [line] (bulk) -- (divide_test);
-  \path [line] (divide_test) -- node{yes} (shape);
-  \path [line] (divide_test) -- node{no} (divide);
+  \path [line] (divide_test) -- node{Yes} (shape);
+  \path [line] (divide_test) -- node{No} (divide);
   \path [line] (divide) -- (preshape);
   \path [line] (preshape) -- (shape);
   \path [line] (shape) -- (proof);

book/figures/flowcharts_tikz.tex

@@ -1,5 +1,5 @@
 \tikzstyle{every picture}+=[font=\footnotesize\sffamily]
-\usetikzlibrary{calc, shapes, arrows, decorations.pathreplacing, calligraphy,
+\usetikzlibrary{calc, shapes, arrows.meta, 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,
@@ -19,7 +19,8 @@
 \tikzstyle{fail} = [rectangle, draw=codeblack, fill=redpic,  text=black,
     text width=5em, text centered, rounded corners, minimum height=4em,
     line width=0.4mm]
-\tikzstyle{line} = [draw, -latex', thick, ->,>=to]
+% The arrowed connector line between nodes
+\tikzstyle{line} = [draw, thick, ->, >={Latex}]
 
 \tikzstyle{BC} =  [decorate,  % Brace Calligraphic
                  decoration={calligraphic brace, amplitude=3mm, raise=1mm},
@@ -30,3 +31,5 @@
 
 \tikzstyle{timeline_timespan} = [rectangle, draw=codeblack, fill=pinkpic,  text=black,
     text centered, rounded corners, line width=0.4mm]
+\pgfplotsset{compat=1.18}
+\pgfplotsset{width=\textwidth}

book/figures/vars.tex

@@ -1,6 +1,9 @@
 \documentclass[tikz]{standalone}
 \usepackage{tikz}
+\usepackage{pgfplots}
+\usepackage{chemfig}
 \usepackage[mode=match, reset-text-family=false]{siunitx}
 \DeclareSIUnit\degF{\text{°}F}
 \input{flowcharts_tikz.tex}
 \input{../colors.tex}
+\input{../abbreviations.tex}

book/flour-types/flour-types.tex

@@ -17,12 +17,11 @@ Depending on which layers are still present, different names are used to describ
 type of flour.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-flour-types.tex}
         \caption[Labelling of wheat flour]{A comparison of how different types
             of wheat flour are labelled in different countries.}%
         \label{tab:flour-types-comparison}
-    \end{center}
 \end{table}
 
 In Germany, the ash content is used to describe the flours. The lab will burn
@@ -60,11 +59,10 @@ want the final bread to be too sour. Conversely you do not have to worry about
 the gluten degradation, removing a huge headache from the equation.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-grains-bread-making-process.tex}
         \caption[Different types of grain]{An overview of different grain
           types and the steps involved in the respective bread making process.}
-    \end{center}
 \end{table}
 
 Because gluten has a special role, the rest of this chapter is dedicated to having a
@@ -115,13 +113,12 @@ The long fermentation period also means that your microbes will enrich
 your dough with more flavor.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-overview-w-values.tex}
         \caption[Fermentation time versus W-value]{An overview of different
             levels of W-values and the respective hydrations and fermentation
             times.}%
         \label{tab:w-value}
-    \end{center}
 \end{table}
 
 Generally, when aiming to

book/glossary/glossary.tex

@@ -157,7 +157,7 @@ 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
+By applying the coil fold the dough strength is improved by minimizing damage
 to the dough structure.
 
 \item[Crumb] The inner texture of the bread, which is characterized by the size,
@@ -285,7 +285,7 @@ depending on the initial reactants and cooking conditions can produce a wide var
 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.
+although it favors 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.
@@ -404,7 +404,7 @@ unpredictable ways. It also provides a controlled aesthetic to the finished loaf
 
 \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
+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.
 

book/history/sourdough-history.tex

@@ -26,7 +26,7 @@ waters, another single-celled life form, \emph{archaea}, also thrived. These
 organisms inhabit extreme environments, from boiling vents to icy waters.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-life-planet-sourdough-timeline.tex}
   \caption[Sourdough microbiology timeline]{Timeline of significant events
     starting from the first day of Earth's existence,
@@ -34,12 +34,11 @@ organisms inhabit extreme environments, from boiling vents to icy waters.
     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.
+the oceans. Then, on June~25 in a 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.
@@ -70,12 +69,11 @@ 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}
+\centering
   \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

book/intro/acknowledgments.tex

@@ -1,5 +1,5 @@
-\chapter{Acknowledgements}%
-\label{ch:Acknowledgements}
+\chapter{Acknowledgments}%
+\label{ch:Acknowledgments}
 This book would not have been possible without your help.
 With all your donations I~have been able to focus on finishing
 this book. Your continuous support allows me to focus

book/intro/preface.tex

@@ -81,7 +81,7 @@ sometimes you are faced with issues you don't understand. In \qty{99.95}{\percen
 of all software bugs, the developer is the issue. Sometimes, however, the framework has a
 bug. That is when the developer must dig deeper to see the \emph{what} and the
 \emph{why} behind what
-the framework is doing. You will need to read other engineer's source code, and you will be forced
+the framework is doing. You will need to read other engineers' source code, and you will be forced
 to understand \emph{why} things are happening.
 
 Being unhappy with what I~was baking, my engineering mindset took over, and I~had

book/makefile

@@ -1,7 +1,7 @@
-# Macros for commands
+# Macros for commands {{{
 LATEX := latexmk -cd -pdflua -lualatex="lualatex -interaction=nonstopmode" -synctex=1 -use-make
-EBOOK := tex4ebook --lua -d epub -f epub -c tex4ebook.cfg
-WEBSITE := make4ht --lua -c website.cfg -a debug -uf html5+tidy+common_domfilters
+EBOOK := tex4ebook --lua -d epub -f epub -c tex4ebook.cfg -B epub_build
+WEBSITE := make4ht --lua -c website.cfg -uf html5+tidy+common_domfilters -B website_build
 CLEAN := latexmk -cd -lualatex -c -use-make
 CHECK_1 := lacheck
 CHECK_2 := chktex
@@ -9,7 +9,10 @@ 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'
+REDUCE_PIC_COLOR := -quality 80\%
+RSYNC := rsync -au --exclude 'book.epub' --exclude '*.jpg'
+GIT := git --no-pager
+SPELL_CHECK := hunspell -t -l -d en_US
 
 # We want bash as shell
 SHELL := $(shell if [ -x "$$BASH" ]; then echo $$BASH; \
@@ -21,21 +24,35 @@ LATEX += -diagnostics
 EBOOK += -a debug
 WEBSITE += -a debug
 endif
+# }}}
 
-website_dir := static_website_html
+# Default target is not all because most of the time we just want a pdf...
+# and building everything take a long time.
+.DEFAULT_GOAL := serif
 
-# List all files that are dependencies
+# 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 glossary
 
-src_tables  := $(wildcard tables/table-*.tex)
-src_figures := $(wildcard figures/fig-*.tex) figures/flowcharts_tikz.tex
-
+# Actual book text and LaTeX code {{{
 src_tex := $(foreach directory, $(chapters), $(wildcard $(directory)/*.tex))
 src_tex += book.tex book_sans_serif.tex references.bib figures/vars.tex
-src_tex += supporters.csv sourdough.sty colors.tex
+src_tex += supporters.csv sourdough.sty colors.tex abbreviations.tex
+src_tex += $(src_recipes)
+# }}}
 
+# Tables and TikZ flowcharts/plots/drawings... {{{
+src_tables  := $(wildcard tables/table-*.tex)
+src_figures := $(wildcard figures/fig-*.tex) figures/flowcharts_tikz.tex
+src_figures += $(wildcard plots/fig-*.tex) abbreviations.tex colors.tex
+src_recipes := $(wildcard recipes/*.tex)
+src_plots   := $(wildcard plots/*.table)
+# }}}
+
+tgt_figures := $(patsubst %.tex, %.png,$(src_figures))
+
+# Photos {{{
 images := $(wildcard images/*/*.jpg)
 images += $(wildcard images/*.jpg)
 images += $(wildcard images/*.png)
@@ -49,39 +66,47 @@ images += $(foreach directory, $(chapters), $(wildcard $(directory)/*/*.png))
 # images to lower resolution and greyscale
 bw_images := $(addprefix bw-book-epub/OEBPS/, $(images))
 
-src_all := $(src_tex) $(src_figures) $(src_tables) $(images)
+# For lower resolution colour ebook (see below) we will not convert png as it
+# only get worst we will copy them instead... so remove them as a dependency.
+low_res_images := $(addprefix low-res-book-epub/OEBPS/, $(images))
+low_res_images := $(filter-out %.png, $(low_res_images))
+# }}}
 
+# All together.
+src_all := $(src_tex) $(src_figures) $(src_tables) $(images) $(src_plots)
+
+# And format specific configurations
 ebook_src := $(src_all) tex4ebook.cfg book.mk4 book-ebook.css
 
 website_src := $(src_all) website.cfg style.css
-
+website_dir := static_website_html
 website_assets := $(wildcard ../website/assets/*)
 ruby_src := ../website/modify_build.rb $(website_assets)
 ruby_pkg := ../website/Gemfile  ../website/Gemfile.lock
 
-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
-	$(LATEX) $<
+# This is more than what is actually needed but keeps the makefile simple
+booklet_src := $(src_figures) $(src_tables) $(src_recipes) $(images)
+booklet_src += booklet.tex
+# }}}
 
+# Flowcharts {{{
 # TODO: check if it works on github CI
 %.png: %.tex
-	@echo "\input{./vars.tex}" > $@.in
-	# \b is backspace..
-	@echo "\\\begin{document}" >> $@.in
+	@printf '%s\n' "\input{./vars.tex}" > $@.in
+	@printf '%s\n' "\begin{document}" >> $@.in
 	@cat $< >> $@.in
-	@echo "\\\end{document}" >> $@.in
+	@printf '%s\n' "\end{document}" >> $@.in
 	$(LATEX) $@.in
 	figures/export_figures.sh $@.pdf
 
 %.xbb: %.jpg
 	ebb -x $<
+# }}}
+
+# pdf {{{
+# Default rules for pdf, getting overwritten when built in a sub-directory
+%.pdf: %.tex
+	$(LATEX) $<
 
 book_serif/book.pdf: $(src_all)
 	$(LATEX) -output-directory=book_serif book.tex
@@ -89,15 +114,30 @@ 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
 
-.PHONY: copy_ebook_files
+# We don't want to use latexmk as there is no biber nor references and it
+# seems to make it somehow unhappy
+booklet/booklet.pdf: $(booklet_src)
+	mkdir -p booklet
+	lualatex --output-directory=booklet booklet.tex
+# }}}
 
+# Ebook {{{
+###################################
+.PHONY: copy_ebook_files copy_ebook_files_low_res
 epub/%.epub: %.tex $(ebook_src) cover/cover-page.xbb
 	$(EBOOK) $<
 
 copy_ebook_files: build_ebook
-	$(RSYNC) book-epub/ bw-book-epub/
+	$(RSYNC) --exclude '*.png' epub_build/book-epub/ bw-book-epub/
 
-# We not convert SVG to B&W or lower res for now as they are super small
+#  Now that we have built the ebook we will generate 2 more versions
+#
+#  1) With kindle app on phone we want a colour version with size < 50 MB
+#  2) A black-white version for actual eink readers
+#
+#  In both cases we just convert images and repack the ebpub
+
+# We do not convert SVG to B&W or lower res for now as they are super small
 # anyway
 bw-book-epub/OEBPS/%.jpg: %.jpg
 	mkdir -p $(dir $@)
@@ -111,152 +151,21 @@ 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: all
-all: bake
+# Now the low res
+copy_ebook_files_low_res: ebook
+	$(RSYNC) epub_build/book-epub/ low-res-book-epub/
 
-.PHONY: help
-help:
-	@echo ""
-	@echo "default: builds the book in pdf format (serif)"
-	@echo ""
-	@echo "all: pdf serif and sans-serif accessible version, as well as ebooks"
-	@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_pdf: builds both serif and accessible pdf"
-	@echo ""
-	@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_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"
-	@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"
-	@echo ""
-	@echo "Debug targets:"
-	@echo ""
-	@echo "quick: compiles serif_pdf but runs lulatex only once"
-	@echo ""
-	@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 ""
-	@echo "print-X: print makefile variable X"
-	@echo ""
-	@echo "printvars: print all variables in the makefile"
-	@echo ""
-	@echo "set DEBUG i.e make DEBUG=1 build_ebook to add debug flags to commands"
+low-res-book-epub/OEBPS/%.jpg: %.jpg
+	mkdir -p $(dir $@)
+	$(CONVERT_PIC) $< $(REDUCE_PIC_COLOR) $@
 
+epub/low_res_book.epub: copy_ebook_files_low_res $(low_res_images)
+	cd low-res-book-epub; zip -q0X ../epub/low_res_book.epub mimetype
+	cd low-res-book-epub; zip -q9XrD ../epub/low_res_book.epub ./
+#}}}
 
-# Finally actual project  targets (i.e. build pdf and ebooks)
-.PHONY: build_pdf build_serif_pdf build_sans_serif_pdf build_ebook
-
-build_pdf: build_serif_pdf build_sans_serif_pdf
-
-build_serif_pdf: book_serif/book.pdf
-
-build_sans_serif_pdf: book_sans_serif/book_sans_serif.pdf
-
-build_ebook: epub/book.epub
-
-build_bw_ebook: epub/bw_book.epub
-
-.PHONY: export_figures check
-# 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
-check: $(SRC_TEX)
-	@echo "Running: " $(CHECK_1)
-	$(CHECK_1) book.tex
-	@echo ""
-	@echo "Running: " $(CHECK_2)
-	$(CHECK_2) book.tex
-
-
-# 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))
-	- rm $(patsubst %.tex, %.png.in, $(src_figures))
-	- rm $(wildcard figures/*.png.*)
-	- rm cover/cover-page.xbb
-
-clean_ebook_build:
-	-rm  book*.{4ct,4tc,aux,bbl,bcf,blg,dvi,fdb_latexmk,fls,html}
-	-rm  book*.{idv,lg,loc,log,ncx,run.xml,tmp,xref}
-	-rm  book*x.svg
-	-rm  book.css
-	-rm  content.opf
-
-clean_website_build: clean_ebook_build
-	-rm book-*.svg
-	-rm book.{loc,dlog}
-	-rm $(subst $(website_dir)/,, $(wildcard $(website_dir)/*.html))
-
-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*/*.{bbl,loc,.run.xml}
-	-rm -rf *book-epub/META-INF
-	-rm -rf *book-epub/OEBPS
-	-rm  *book-epub/mimetype
-
-mrproper: clean
-	$(CLEAN) -C $(src_figures)
-	$(CLEAN) -C -output-directory=book_serif book.tex
-	$(CLEAN) -C -output-directory=book_sans_serif book_sans_serif.tex
-	-rm figures/*.png
-	-rm *.html
-	-rm *.svg
-	-rm -rf epub/
-	-rm -rf release/
-	-rm -rf book_serif/
-	-rm -rf book_sans_serif/
-	-rm -rf *book-epub/
-	-rm -rf $(website_dir)
-
-# top level releases rules
-.PHONY: bake release_serif release_sans_serif
-
-bake: release_serif release_sans_serif
-
-release:
-	mkdir -p release
-
-release_serif: build_serif_pdf build_ebook build_bw_ebook | release
-	cp book_serif/book.pdf release/TheBreadCode-The-Sourdough-Framework.pdf
-	cp epub/book.epub release/TheBreadCode-The-Sourdough-Framework.epub
-	cp epub/bw_book.epub release/TheBreadCode-The-Sourdough-Framework-black-and-white.epub
-
-release_sans_serif: build_sans_serif_pdf | release
-	cp book_sans_serif/book_sans_serif.pdf  release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
-
-# Website stuff
+# Website {{{
+###################################
 .PHONY: html website
 $(website_dir)/book.html: $(website_src) cover/cover-page.xbb
 	$(WEBSITE) -d $(website_dir) book.tex
@@ -274,25 +183,222 @@ html: $(website_dir)/book.html
 # TODO: this will run every single time, but is so fast we don't really care
 website: html ../website/_bundle_install_done $(ruby_src)
 	cd ../website && ruby modify_build.rb
+#}}}
+
+# Figures only {{{
+###################################
+.PHONY: export_figures
+# Requires that you have docker running on your computer.
+export_figures: pdf $(tgt_figures)
+	cd figures/ && bash export_figures.sh
+# }}}
+
+# Now with the targets {{{
+# Expected usual targets first
+.PHONY: all
+all: bake
+
+# Finally actual project  targets (i.e. build pdf and ebooks)
+.PHONY: pdf booklet serif sans_serif ebook
+
+pdf: serif sans_serif
+
+booklet: booklet/booklet.pdf
+serif: book_serif/book.pdf
+sans_serif: book_sans_serif/book_sans_serif.pdf
+
+ebook: epub/book.epub
+bw_ebook: epub/bw_book.epub
+low_res_ebook: epub/low_res_book.epub
+
+# We keep the old target names for backward compatibility
+build_pdf: pdf
+build_booklet: booklet
+build_serif_pdf: serif
+build_sans_serif_pdf: sans_serif
+build_ebook: ebook
+build_bw_ebook: bw_ebook
+build_low_res_ebook: low_res_ebook
+
+# top level releases rules
+.PHONY: bake release_serif release_sans_serif
+bake: release_serif release_sans_serif release_booklet website
+
+release:
+	mkdir -p release
+
+release_serif: serif ebook bw_ebook low_res_ebook | release
+	cp book_serif/book.pdf release/TheBreadCode-The-Sourdough-Framework.pdf
+	cp epub/bw_book.epub release/TheBreadCode-The-Sourdough-Framework-black-and-white.epub
+	cp epub/low_res_book.epub release/TheBreadCode-The-Sourdough-Framework.epub
+	# Kindle does not allow files larger than 50 MB... so let's check
+	@if [ `du -sb epub/low_res_book.epub | cut -f1` -gt 49500000 ]; then \
+		echo "ERROR: epub File too big"; \
+		exit 1; \
+	fi
+
+release_sans_serif: sans_serif | release
+	cp book_sans_serif/book_sans_serif.pdf  release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
+
+release_booklet: booklet | release
+	cp booklet/booklet.pdf release/TheBreadCode-The-Sourdough-Framework-booklet.pdf
+# }}}
+
+# Clean up {{{
+###################################
+
+# delete generated files
+.PHONY: clean_figures clean_ebook_build clean_website_build clean mrproper
+clean_figures:
+	-$(CLEAN) $(patsubst %.tex, %.png.in, $(src_figures))
+	-rm $(patsubst %.tex, %.png.pdf, $(src_figures))
+	-rm $(patsubst %.tex, %.png.in, $(src_figures))
+	-rm $(wildcard figures/*.png.*)
+	-rm cover/cover-page.xbb
+
+clean_ebook_build:
+	-rm epub_build/book*.{4ct,4tc,aux,bbl,bcf,blg,dvi,fdb_latexmk,fls,html}
+	-rm epub_build/book*.{idv,lg,loc,log,ncx,run.xml,tmp,xref}
+	-rm epub_build/book*x.svg
+	-rm epub_build/book.css
+	-rm epub_build/content.opf
+	-rm epub_build/book-epub/mimetype
+	-rm -rf epub_build/book-epub/META-INF
+	-rm -rf epub_build/book-epub/OEBPS
+
+clean_website_build:
+	-rm website_build/book*.{4ct,4tc,aux,bbl,bcf,blg,dvi,fdb_latexmk,fls,html}
+	-rm website_build/book*.{idv,lg,loc,log,ncx,run.xml,tmp,xref}
+	-rm website_build/book.{loc,dlog}
+
+clean: clean_ebook_build clean_figures clean_website_build
+	$(CLEAN) -output-directory=book_serif book.tex
+	$(CLEAN) -output-directory=book_sans_serif book_sans_serif.tex
+	$(CLEAN) -output-directory=booklet booklet.tex
+	-rm book*/*.{bbl,loc,run.xml}
+
+mrproper: clean
+	$(CLEAN) -C $(src_figures)
+	$(CLEAN) -C -output-directory=book_serif book.tex
+	$(CLEAN) -C -output-directory=book_sans_serif book_sans_serif.tex
+	$(CLEAN) -C -output-directory=booklet booklet.tex
+	-rm figures/*.png
+	-rm -rf epub/
+	-rm -rf release/
+	-rm -rf book_serif/
+	-rm -rf book_sans_serif/
+	-rm -rf booklet/
+	-rm -rf *book-epub/
+	-rm -rf epub_build/
+	-rm -rf website_build/
+	-rm -rf $(website_dir)
+#}}}
+
+# Help {{{
+###################################
+.PHONY: help
+help:
+	@echo ""
+	@echo "default: builds the book in pdf format (serif)"
+	@echo ""
+	@echo "Releases:"
+	@echo "  all: pdf serif and sans-serif accessible version, ebooks in colours"
+	@echo "     and black&white versions as well as the website"
+	@echo ""
+	@echo "  bake: same as build all"
+	@echo ""
+	@echo "  release_serif: build serif only version of pdf and ebook"
+	@echo "  release_sans_serif: build sans-serif/accessible version of pdf"
+	@echo ""
+	@echo "Portable Document Format (pdf):"
+	@echo "  sans_serif: build accessible pdf only (same as release_sans_serif)"
+	@echo "  serif: build serif pdf only"
+	@echo "  pdf: builds both serif and accessible pdf"
+	@echo ""
+	@echo "Ebooks (epub):"
+	@echo "  ebook: builds only the colour ebook"
+	@echo "  low_res_ebook: builds the colour ebook in lower resolution"
+	@echo "  bw_ebook: builds the low res black & white ebook"
+	@echo ""
+	@echo "Website:"
+	@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"
+	@echo ""
+	@echo "Cleanup:"
+	@echo "  mrproper: delete all generated files intermediate and pdf/ebooks/website"
+	@echo "  clean: delete all intermediate files keep targets (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 "Debug targets:"
+	@echo ""
+	@echo "figures: build TikZ figures only"
+	@echo ""
+	@echo "Quick builds:"
+	@echo "  quick: compiles serif_pdf but runs lulatex only once"
+	@echo "  quick_ebook: compiles ebook but runs lulatex only once"
+	@echo "  quick_booklet: compiles booklet but runs lulatex only once"
+	@echo ""
+	@echo "Checks:"
+	@echo "  tex-check: runs static analysis checker on LaTeX source to spot"
+	@echo "       programming or typographic mistakes"
+	@echo "  spell-check: runs a spell checker"
+	@echo "  check: runs both checkers"
+	@echo ""
+	@echo "Dump informations:"
+	@echo "  show_tools_version: Show version of tools used on the build machine"
+	@echo "  printvars: print all variables in the makefile"
+	@echo "  print-X: print makefile variable X"
+	@echo ""
+	@echo "set DEBUG i.e make DEBUG=1 ebook to add debug flags to commands"
+# }}}
+
+# Debug Stuff from now on {{{
+###################################
+
+# Verify your spelling and TeX warnings {{{
+.PHONY: check tex-check spell-check
+# 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
+check: spell-check tex-check
+
+tex-check: $(src_tex)
+	@echo "Running: " $(CHECK_1)
+	$(CHECK_1) book.tex
+	@echo ""
+	@echo "Running: " $(CHECK_2)
+	$(CHECK_2) book.tex
+
+# Should be 0 if not and you are really sure update the exception file
+spell-check: $(src_tex) spelling_exceptions.txt
+	# Generate exceptions this way to avoid false positives
+	# hunspell -t -l -d en_US **/*.tex *.csv *.sty *.sty | cut -f 2 -d ':' | sort -u > spelling_exceptions.txt
+	$(SPELL_CHECK) -p spelling_exceptions.txt $(src_tex)
+#}}}
 
-# Debug Stuff from now on
 .PHONY: quick quick_ebook show_tools_version printvars
-
 # Those 2 targets allow fast debug cycles but not resolving references etc
 # They also ignore dependencies and run each time you call them.
 quick:  # run latex only once no biber, no references etc...
 	$(LATEX) -e '$$max_repeat=1' -halt-on-error -output-directory=book_serif book.tex
 
+quick_booklet:
+	$(LATEX) -e '$$max_repeat=1' -halt-on-error -output-directory=booklet booklet.tex
+
 quick_ebook: cover/cover-page.xbb  # run latex only once no biber, ref etc...
 	$(EBOOK) --mode draft book.tex
 
-show_tools_version:  # Show version of tools used on the build machine
-	- git log -n 1
+show_tools_version:  # Show version of tools used on the build machine {{{
+	- $(GIT) log -1 --pretty=%B
 	@echo ""
 	- uname -a
 	@echo ""
 	- $(SHELL) --version
 	@echo ""
+	- @echo "PATH:"
+	- @echo $(PATH) | tr ':' '\n'
+	@echo ""
 	- latexmk --version
 	@echo ""
 	- lualatex --version
@@ -305,7 +411,7 @@ show_tools_version:  # Show version of tools used on the build machine
 	@echo ""
 	- dvisvgm --version
 	@echo ""
-	- lacheck --version
+	- lacheck | head -5 | tail -1
 	@echo ""
 	- chktex --version
 	@echo ""
@@ -318,6 +424,7 @@ show_tools_version:  # Show version of tools used on the build machine
 	- $(CONVERT_PIC) --version
 	@echo ""
 	- rsync --version
+# }}}
 
 # You can find the value of variable X with the following command:
 # make print-X
@@ -327,3 +434,4 @@ printvars:  # Print all variables in the makefile
 	@$(foreach V,$(sort $(.VARIABLES)), \
 	$(if $(filter-out environ% default automatic, \
 	$(origin $V)),$(info $V=$($V) ($(value $V)))))
+# }}}

book/mix-ins/mix-ins.tex

@@ -8,6 +8,7 @@
 \end{quoting}
 
 \begin{figure}[htb!]
+  \centering
   \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
@@ -23,12 +24,13 @@ to express yourself.
 \section{Categories}
 
 \begin{figure}[htb!]
+  \centering
   \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.}%
+  \caption[Pumpkin purée]{A popular method is to substitute part of the
+          dough's water with another liquid, such as puréed pumpkin.  When
+          incorporating the purée, add any extra water gradually, as the purée
+          will release its own liquid into the dough over time.}%
+          \label{fig:pumpkin-on-flour}
 \end{figure}
 
 One approach to categorizing the mixins is to look at their respective shape.
@@ -64,10 +66,12 @@ 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!]
+  \centering
   \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.}%
+    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
@@ -97,6 +101,7 @@ regular bread flour. Different flours change the taste of the bread and
 usually moderately affect the color.
 
 \begin{figure}[htb!]
+  \centering
   \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.}%
@@ -111,7 +116,7 @@ usually moderately affect the color.
   \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.
+  \item Other non-wheat flours such as: Chickpea, corn, hemp, potato\dots{}
 \end{itemize}
 
 \subsection{Liquids}
@@ -120,9 +125,11 @@ Instead of using water, you can substitute it with a different liquid,
 affecting taste and texture.
 
 \begin{figure}[htb!]
+  \centering
   \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}%
+  \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}
@@ -134,15 +141,15 @@ affecting taste and texture.
   \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 Milk alternatives such as: Almond, oat, soy\dots{}
   \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.
+  \item Other mashed vegetables such as: Beets, pumpkin\dots{}
 \end{itemize}
 
-\subsection{Colors}
+\subsection{Colors}%
 \label{section:colors}
 Some mix-ins will change the color and flavor of your bread. Common colorings
 include:
@@ -166,12 +173,14 @@ seeds benefit from being boiled for about 10~minutes before adding them to the
 dough.
 
 \begin{figure}[htb!]
+  \centering
   \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.}%
+    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}
@@ -190,28 +199,31 @@ dough.
 
 
 \begin{figure}[htb!]
+  \centering
   \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.}%
+  \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 Blueberry skins (press through a sieve to remove juice, raw blueberries
+  \item Blueberry skins (press through a sieve to remove juice), raw
+      blueberries
   \item Browned onions
-  \item Candied fruits such as: Lemon, orange, pineapple, etc.
+  \item Candied fruits such as: Lemon, orange, pineapple\dots{}
   \item Cinnamon
-  \item Grated hard cheese such as: Gruyère, parmesan, etc.
-  \item Mediterranean herbs such as: Marjoram, oregano, rosemary, thyme, etc.
+  \item Grated hard cheese such as: Gruyère, parmesan\dots{}
+  \item Mediterranean herbs such as: Marjoram, oregano, rosemary, thyme\dots{}
   \item Miso
   \item Molasses
   \item Sugar
-  \item Spices such as: Anise, fennel, cinnamon, coriander, cumin, etc.
-  \item Zests such as: Lime, Lemon, orange, etc.
+  \item Spices such as: Anise, fennel, cinnamon, coriander, cumin\dots{}
+  \item Zests such as: Lime, Lemon, orange\dots{}
 \end{itemize}
 
 \subsection{Highlights}
@@ -222,12 +234,12 @@ 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 Chunks of cheese such as: Cheddar, feta\dots{}
   \item Cornflakes
-  \item Dried fruits such as: Cranberries, dates, raisins, etc.
+  \item Dried fruits such as: Cranberries, dates, raisins\dots{}
   \item Olives
   \item Pickled pepperoni
-  \item Sundried tomatoes (squeeze out the oil if using pickled ones, or soak
+  \item Sun-dried tomatoes (squeeze out the oil if using pickled ones, or soak
       dried ones in water)
 \end{itemize}
 
@@ -240,47 +252,70 @@ A few combinations where multiple mix-ins complement each other:
   \item Cheddar and jalapeño
   \item Cocoa, cacao nibs, whole hazelnuts
   \item Cranberry and walnuts
-  \item Semolina, Mediterranean herbs, olives, sundried tomatoes
+  \item Semolina, Mediterranean herbs, olives, sun-dried tomatoes
   \item Tomato juice instead of water with \qty{20}{\percent} rye flour
 \end{itemize}
 
 \section{Techniques}
 
 Adding mix-ins to the dough is just the simplest approach. Add the mix-ins
-directly when you knead the dough. After the first kneading wait for 30 minutes to see
-if the dough has enough or too much water. In the case of whole-soaked berries
-(\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.
+directly when you knead the dough. After the first kneading wait for 30
+minutes to see if the dough has enough or too much water. In the case of
+whole-soaked berries (\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.
+
+\subsection[Incorporating seeds into the dough]{What is the best stage to
+incorporate inclusions (seeds) into the dough?}%
+\label{subec:incorporate-seeds}
+
+You can include seeds directly at the start when mixing the dough. If you use
+whole seeds such as wheat or rye kernels, soak them in water overnight and
+then rinse them before adding them to the dough. This makes sure that they are
+not crunchy and are soft enough when eating the bread. If you forgot to soak
+them you can cook the seeds for 10~minutes in hot water. Rinse them with cold
+water before adding them to your dough.
+
+If you want to sweeten the dough, your best option is to add sugar during the
+shaping stage. Sugar added too early in the process typically gets fermented
+until none of it remains. Adjust your shaping technique a little bit and
+spread your sugar mixture over a flattened-out dough. You can then roll the
+dough together, incorporating layers of sugar.
 
 \subsection{Adding before shaping}
 
 \begin{figure}[htb!]
+  \centering
   \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.}%
+      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.}%
+  \label{fig:apple-swirl}
 \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
+place the tiny swirls in a container to let them proof and become fluffier.
+This is an excellent way to add sweet mix-ins 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!]
+  \centering
   \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
@@ -289,6 +324,7 @@ is excellent for garlic/cheese rolls, garlic/herb rolls, and cinnamon rolls
     coverings add superb additional flavor and can be adjusted depending on
     your preference. I love adding a mixture of sunflower, flax, and
     sesame seeds.}%
+  \label{fig:surface-seeds}
 \end{figure}
 
 This works best for either powders or small bits. After shaping wrap your
@@ -298,8 +334,9 @@ 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).
+mix-ins.  This does not work for all mix-ins, as some can't handle the high
+temperatures during baking and char. Most commonly done with seeds
+(\eg~sesame, oats, flax-seed).
 
 \subsection{Swirled colors}
 Mix-ins that change the color of the dough bring the opportunity for even more
@@ -310,6 +347,6 @@ 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. This way the colored
 layers won't mix and the resulting dough will have differently colored and
-tasting layers. \footnote{I once made an experimental dough by merging a wheat,
+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
-layered featuring different colors, textures, and flavors.}
+layered featuring different colors, textures, and flavors.}.

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

@@ -17,14 +17,13 @@ a denser crumb compared to wheat, as you can see in
 Picture~\ref{fig:rye-crumb}.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \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

book/pgfsys-dvisvgm4ht.def

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

book/plots/fig-temperature-ambient.tex

@@ -0,0 +1,30 @@
+\begin{tikzpicture}
+    \tikzstyle{every node}+=[font=\normalsize\rmfamily]
+    \begin{axis}[
+        title=Ambient temperature,
+        grid=both,
+        major grid style={line width=.2pt,draw=gray!30},
+        axis x line=middle,
+        axis y line=middle,
+        axis line style={-Latex},
+        width=\textwidth,
+        height=0.5\textwidth,
+        xmax=35, xmin=-0.1,
+        ymax=205, ymin=-0.1,
+        every axis y label/.style={%
+            at={(ticklabel cs:0.5)},rotate=90,anchor=near ticklabel}, 
+        every axis x label/.style={%
+            at={(ticklabel cs:0.5)},anchor=near ticklabel}, 
+        legend pos = south east,
+        legend style={draw=none},
+        legend cell align={left},
+        xlabel=Duration (minutes), ylabel=Temperature (\SI{}{\degree} C)
+        ]
+        \addplot [color=redpic,smooth,ultra thick]    table {plots/icecube_ambient.table};
+        \addplot [color=codeblack,smooth,ultra thick] table {plots/preheated_ambient.table};
+        \addplot [color=codeblue,smooth,ultra thick]  table {plots/non-preheated_ambient.table};
+        \addplot [color=yellowpic,smooth,ultra thick] table {plots/preheated_bottom_ambient.table};
+        \addplot [color=pinkpic,smooth,ultra thick]   table {plots/spritzing_ambient.table};
+        \legend{Ice cube, Preheated, Non-preheated, Preheated bottom, Spritzing};
+    \end{axis}
+\end{tikzpicture}

book/plots/fig-temperature-surface.tex

@@ -0,0 +1,30 @@
+\begin{tikzpicture}
+    \tikzstyle{every node}+=[font=\normalsize\rmfamily]
+    \begin{axis}[
+        title=Surface temperature,
+        grid=both,
+        major grid style={line width=.2pt,draw=gray!30},
+        axis x line=middle,
+        axis y line=middle,
+        axis line style={-Latex},
+        width=\textwidth,
+        height=0.5\textwidth,
+        xmax=35, xmin=-0.1,
+        ymax=108, ymin=-0.1,
+        every axis y label/.style={%
+            at={(ticklabel cs:0.5)},rotate=90,anchor=near ticklabel}, 
+        every axis x label/.style={%
+            at={(ticklabel cs:0.5)},anchor=near ticklabel}, 
+        legend pos = south east,
+        legend style={draw=none},
+        legend cell align={left},
+        xlabel=Duration (minutes), ylabel=Temperature (\SI{}{\degree} C)
+        ]
+        \addplot [color=redpic,smooth,ultra thick]    table {plots/icecube_surface.table};
+        \addplot [color=codeblack,smooth,ultra thick] table {plots/preheated_surface.table};
+        \addplot [color=codeblue,smooth,ultra thick]  table {plots/non-preheated_surface.table};
+        \addplot [color=yellowpic,smooth,ultra thick] table {plots/preheated_bottom_surface.table};
+        \addplot [color=pinkpic,smooth,ultra thick]   table {plots/spritzing_surface.table};
+        \legend{Ice cube, Preheated, Non-preheated, Preheated bottom, Spritzing};
+    \end{axis}
+\end{tikzpicture}

book/plots/fig-yeast-sourdough-strength.tex

@@ -0,0 +1,43 @@
+\begin{tikzpicture}
+    \tikzstyle{every node}+=[font=\normalsize\rmfamily]
+    \begin{axis}[
+        title style={align=center},
+        title={Gluten development of a sourdough and yeast based dough\\
+                \qty{22}{\degreeCelsius} (\qty{72}{\degF}) and
+                \qty{60}{\percent}~hydration},
+        axis x line=middle,
+        axis y line=middle,
+        axis line style={-Latex},
+        width=\textwidth,
+        height=0.5\textwidth,
+        xmax=44, xmin=-0.1,
+        ymax=12, ymin=-0.1,
+        every axis y label/.style={%
+            at={(ticklabel cs:0.5)},rotate=90,anchor=near ticklabel}, 
+        every axis x label/.style={%
+            at={(ticklabel cs:0.5)},anchor=near ticklabel}, 
+        xtick distance=6,
+        ytick style={draw=none},
+        yticklabels={empty},
+        legend style={draw=none},
+        legend cell align={left},
+        xlabel=Duration (hours), ylabel=Dough strength
+        ]
+        \addplot [color=redpic,smooth,ultra thick] table {plots/yeast.table};
+        \addplot [color=codeblue,smooth,ultra thick] table {plots/sourdough.table};
+
+        \node at (axis cs:18,7) [anchor=south west] {%
+            \begin{tabular}{@{}lll@{}} \textbf{Dough type}&
+            \textbf{Kneading} & \textbf{Stretch \& Fold}\\
+            \midrule
+            \textcolor{redpic}{Yeast}  & \textcolor{redpic}{None}&
+            \textcolor{redpic}{None}  \\ \textcolor{codeblue}{Sourdough}&
+            \textcolor{codeblue}{None} & \textcolor{codeblue}{None} \\
+            \end{tabular}
+        };
+        \node at (axis cs:8,8.3) [anchor=south] {Peak stage};
+        \node at (axis cs:1,1) [anchor=west] {Development stage};
+        \node at (axis cs:9.5,5) [anchor=west] {Extensibility stage};
+        \node at (axis cs:25.8,4) [anchor=west] {Decay stage};
+    \end{axis}
+\end{tikzpicture}

book/plots/icecube_ambient.table

@@ -0,0 +1,24 @@
+#Ice Cube
+#Time Ambient
+1	95
+2	148
+3	165
+4	172
+5	175
+6	179
+7	179
+8	180
+9	181
+10	182
+11	182
+12	182
+13	182
+14	181
+15	182
+16	182
+17	181
+18	182
+19	182
+20	181
+21	182
+22	182

book/plots/icecube_surface.table

@@ -0,0 +1,24 @@
+#Ice Cube
+#Time Surface
+1	13
+2	50
+3	66
+4	71
+5	72
+6	74
+7	78
+8	81
+9	84
+10	86
+11	89
+12	91
+13	92
+14	94
+15	95
+16	96
+17	97
+18	98
+19	98
+20	99
+21	99
+22	99

book/plots/non-preheated_ambient.table

@@ -0,0 +1,28 @@
+#Non preheated
+#Time Ambient
+1	22
+2	25
+3	31
+4	36
+5	43
+6	49
+7	56
+8	63
+9	70
+10	77
+11	85
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+14	102
+15	107
+16	113
+17	119
+18	124
+19	128
+20	132
+21	137
+22	141
+23	144
+24	147
+25	151
+26	151

book/plots/non-preheated_surface.table

@@ -0,0 +1,28 @@
+#Non preheated
+#Time Surface
+1	13
+2	14
+3	15
+4	15
+5	17
+6	18
+7	19
+8	21
+9	23
+10	26
+11	28
+12	31
+13	34
+14	37
+15	40
+16	43
+17	47
+18	50
+19	53
+20	57
+21	61
+22	65
+23	68
+24	71
+25	74
+26	75

book/plots/preheated_ambient.table

@@ -0,0 +1,18 @@
+#Pre-heated
+#Time Ambient
+1	110
+2	163
+3	181
+4	186
+5	189
+6	190
+7	190
+8	189
+9	189
+10	188
+11	188
+12	188
+13	189
+14	189
+15	190
+

book/plots/preheated_bottom_ambient.table

@@ -0,0 +1,37 @@
+#Preheated Bottom
+#Time Ambient
+1	 31
+2	105
+3	133
+4	143
+5	149
+6	151
+7	152
+8	152
+9	153
+10	154
+11	157
+12	159
+13	161
+14	162
+15	164
+16	167
+17	169
+18	171
+19	172
+20	173
+21	174
+22	176
+23	176
+24	176
+25	176
+26	176
+27	176
+28	176
+29	176
+30	176
+31	176
+32	176
+33	176
+34	176
+35	176

book/plots/preheated_bottom_surface.table

@@ -0,0 +1,36 @@
+#Preheated bottom
+#Time Surface
+#1	0
+2	7
+3	13
+4	18
+5	23
+6	29
+7	33
+8	38
+9	42
+10	47
+11	51
+12	55
+13	60
+14	64
+15	68
+16	71
+17	74
+18	78
+19	83
+20	90
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+25	99
+26	100
+27	100
+28	100
+29	100
+30	100
+31	100
+32	100
+33	100
+34	101

book/plots/preheated_surface.table

@@ -0,0 +1,17 @@
+#Ice Cube
+#Time Surface
+1	7
+2	16
+3	25
+4	35
+5	43
+6	51
+7	58
+8	65
+9	70
+10	74
+11	78
+12	82
+13	85
+14	85
+15	85

book/plots/sourdough.table

@@ -0,0 +1,100 @@
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book/plots/spritzing_ambient.table

@@ -0,0 +1,37 @@
+#Spritzing
+#Time Ambient
+1	31
+2	135
+3	168
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+5	189
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book/plots/spritzing_surface.table

@@ -0,0 +1,38 @@
+#Spritzing
+#Time Surface
+1	 6
+2	13
+3	29
+4	40
+5	47
+6	54
+7	60
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+35	103
+

book/plots/yeast.table

@@ -0,0 +1,100 @@
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+4.200000000000000000e+01 4.440892098500626162e-16

book/recipes/flat-bread.tex

@@ -0,0 +1,53 @@
+\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}

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

@@ -27,14 +27,13 @@ starter has half as much water as flour, as summarized in
 Table~\ref{tab:starter-types-comparison}.
 
 \begin{table}[htp!]
-    \begin{center}
+    \centering
         \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
@@ -123,19 +122,18 @@ starter's flavor by changing the type to a liquid starter.
 \label{section:liquid-starter}
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg}
   \caption[Liquid starter]{A liquid sourdough starter features a high level of
       water. The high water amount boosts lactic acid producing bacteria.
       After a while the liquid and flour start to separate. Bubbles on the
       side of the flour indicate that the starter is ready to be used.}%
   \label{fig:liquid-sourdough-starter}
-\end{center}
 \end{figure}
 
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-liquid-starter-conversion.tex}
   \caption[Converting to a liquid starter]{The process to convert your regular
       or stiff starter into a liquid starter. The whole process takes around 
@@ -149,7 +147,6 @@ starter's flavor by changing the type to a liquid starter.
       starter your created stiff starter will feature both dairy
       and vinegary notes.}%
   \label{flc:liquid-starter-conversion}
-\end{center}
 \end{flowchart}
 
 The liquid starter is made at a hydration of around \qty{500}{\percent}. This means
@@ -242,7 +239,7 @@ for a visual example of the starter's required hydration level.
 \end{figure}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-stiff-starter-conversion.tex}
   \caption[Converting to a stiff starter]{The process to convert your regular
       starter into a stiff starter. The whole process takes around 3 days. The
@@ -252,7 +249,6 @@ for a visual example of the starter's required hydration level.
       \qty{50}{\percent} hydration level for the starter. If the dough is too
       stiff consider increasing this to \qty{60}{\percent}.}%
   \label{fig:stiff-starter-conversion}
-\end{center}
 \end{flowchart}
 
 In the stiffer environment the yeast thrives more. This means you will have
@@ -302,13 +298,16 @@ 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} starter for your
+When using a stiff starter, use around \qtyrange{1}{20}{\percent} starter in terms of
+baker's math for your
 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
-the rest of the dough. In this case you can try to dissolve the starter in the
+\qtyrange{1}{10}{\percent} and in winter around \qty{20}{\percent}. This way you can
+also control the fermentation speed. If it is very hot where you live, consider
+lowering the starter amount to \qtyrange{1}{5}{\percent}. If it is very cold in your
+area consider increasing the starter amount up to \qty{30}{\percent}.
+Mixing the stiff starter can be a little bit annoying as it hardly homogenizes with
+the rest of the dough. In this case, you can try to dissolve the starter in the
 water you are about to use for your dough. This will make mixing a lot easier.
 
 

book/sourdough-starter/sourdough-starter.tex

@@ -38,11 +38,10 @@ 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.
 
 \begin{table}[!htb]
-\begin{center}
+\centering
   \input{tables/table-bakers-math-example.tex}
   \caption[Baker's math example]{An example table demonstrating how to
       properly calculate using baker's math}
-\end{center}
 \end{table}
 
 Note how each of the ingredients is calculated as a percentage
@@ -55,12 +54,11 @@ more flour available the next day. As mentioned the next day
 we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}).
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-recipe-bakers-math.tex}
         \caption[Another baker's math example]{An example recipe that uses
             \qty{1400}{\gram} as its baseline and is then calculated using
             baker's math.}
-    \end{center}
 \end{table}
 
 For each ingredient we calculate the percentage
@@ -86,7 +84,8 @@ are completely lost when trying to scale it up.
 \section{The process of making a starter}
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{sourdough-starter.jpg}
+  \centering
+  \includegraphics[width=\textwidth]{sourdough-starter-activity-indicators}
   \caption[Very active sourdough]{A very active sourdough starter shown by the
       bubbles in the dough.}%
   \label{fig:sourdough-starter}
@@ -133,12 +132,11 @@ I~like to use a glass and place another
 inverted one on top.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-starter-process.tex}
   \caption[The full sourdough starter process]{The process of making a sourdough
       starter from scratch.}%
   \label{fig:sourdough-starter-process}
-\end{center}
 \end{flowchart}
 
 Now an epic battle begins. In one study~\cite{yeasts+biocontrol+agent}
@@ -237,11 +235,22 @@ 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 make sure you discard
-this mixture. Once your sourdough starter is mature you never need to
-discard it. It's long-fermented flour that is an excellent addon
+this mixture. A rule of thumb is to begin keeping the discard,
+the moment you made your first successful bread. At that point
+your discard is long-fermented flour that is an excellent addon
 used to make crackers, pancakes or delicious hearty sandwich
 bread\ldots I~also frequently dry it and use it as a rolling agent
-for pizzas that I~am making.
+for pizzas that I~am making.\footnote{Discarding starter when preparing
+a new batch can be frustrating. With experience, bread-making
+becomes more efficient, and excess discard is rarely produced. It is
+possible to prepare just the right amount of starter
+needed for bread dough. In fact, a fully depleted starter can even be revived
+using a small portion of bread dough. Any leftover discard, rich in spores,
+can also serve as a backup to create a new sourdough starter. Simply mix the
+discard with a little flour and water, and it will spring back to life. That is a
+great option if the starter was accidentally depleted. A practical approach
+is to store all discard in a single jar in the fridge, adding new discard on
+top as needed and using it whenever required.}
 
 You should hopefully again see some bubbles, the starter increasing
 in size and/or the starter changing its smell. Some people give
@@ -272,14 +281,16 @@ yeast has been isolated like this from century old sourdough
 starters.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-starter-readiness.tex}
   \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.}%
+      determine if your sourdough starter is ready to be used. Make sure to
+      wait at least \qtyrange{6}{12}{\hour} after feeding your
+      starter to check its readiness. To evaluate it, look at your starter's size
+      increase, airy texture and take note of its smell.
+      All three factors are important to properly evaluate your starter's activity level.
+      An active starter is an important foundation for a successful dough fermentation}%
   \label{fig:sourdough-starter-readiness}
-\end{center}
 \end{flowchart}
 
 The key sign to look at is bubbles that you see in your starter
@@ -346,7 +357,7 @@ yeast part of your sourdough and balance the fermentation.
 \section{Maintenance}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-starter-maintenance.tex}
   \caption[Sourdough starter maintenance flowchart]{A full flowchart showing
       you how to conduct proper sourdough starter maintenance. You can use a
@@ -356,7 +367,6 @@ yeast part of your sourdough and balance the fermentation.
       \qty{100}{\percent} hydration level. Adjust the water content
       accordingly when you use a stiff starter.}%
   \label{fig:sourdough-maintenance-process}
-\end{center}
 \end{flowchart}
 
 You have made your sourdough starter and your first bread. How do you perform
@@ -432,7 +442,7 @@ of water. This extra layer of water provides good protection from the top
 part drying out. As mold is aerobic it can not grow efficiently under
 water~\cite{mold+anaerobic}. Before using the starter again simply either stir
 the liquid into the dough or drain it. If you drain the liquid you can use it
-to make a lacto fermented hot sauce for instance.
+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,

book/sourdough.sty

@@ -1,11 +1,11 @@
 \ProvidesPackage{sourdough}
 \usepackage{blindtext}
 \usepackage{graphicx}
+\usepackage{pgfplots}
 \usepackage{booktabs}
 \usepackage{longtable}
 \usepackage{chemformula}
 \usepackage{chemfig}
-\usepackage{booktabs}
 \usepackage{makecell}
 \usepackage[mode=match, reset-text-family=false]{siunitx}
 \usepackage{fontspec}
@@ -24,15 +24,17 @@
   types=flowcharts,%  ,
   float,
   floattype=4,%
+  counterwithin=chapter,
   name=Flowchart,%
   listname = {List of Flowcharts}
 ]{loc}
 \setuptoc{loc}{chapteratlist}
 \DeclareTOCStyleEntry[numwidth=3em]{tocline}{figure}
+\DeclareTOCStyleEntry[numwidth=3em]{tocline}{flowchart}
+\DeclareTOCStyleEntry[numwidth=3em]{tocline}{table}
 
 % Common abbreviations
-\newcommand{\ie}{\emph{i.e.}\@ifnextchar.{\!\@gobble}{}}
-\newcommand{\eg}{\emph{e.g.}\@ifnextchar.{\!\@gobble}{}}
+\input{abbreviations.tex}
 
 % Consistent pH values
 \newcommand{\pHvalue}[1]{pH~\SI{#1}{}}
@@ -50,8 +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
@@ -71,10 +74,11 @@
 \addbibresource{references.bib}
 
 % Clickable links in the table of contents
-\usepackage[ocgcolorlinks]{hyperref}
+\usepackage{hyperref}
 \usepackage{bookmark}
 \hypersetup{%
     linktoc=all,
+    colorlinks = true,
     linkcolor = hlorange,
     urlcolor  = codeblue,
     citecolor = hlocre,

book/spelling_exceptions.txt

@@ -0,0 +1,572 @@
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+linktoc
+listname
+lll
+loafpan
+loc
+longtable
+madre
+make4ht
+makebox
+makecell
+makefile
+marginparsep
+marginparwidth
+mbox
+microbiome
+microtype
+mie
+milho
+mixins
+mtocshift
+naïve
+newcommand
+newif
+newlength
+nextline
+niger
+nobreakspace
+nordic
+nuklei
+numwidth
+ocgcolorlinks
+oddsidemargin
+outcompete
+outcompeted
+outcompeting
+overferment
+overfermented
+overproof
+overproofing
+pHvalue
+paperwidth
+parbaked
+parbox
+parmesan
+pathreplacing
+pdfinfo
+pentosans
+ph
+pinkpic
+png
+poolish
+pre
+preshape
+preshaping
+purée
+pâte
+raffaella
+redpic
+renewcommand
+rl
+roti
+saccharomyces
+sanfranciscensis
+sanfrancisco
+saprotrophic
+sbseries
+scalebox
+scandinavia
+scorings
+selectfont
+semibold
+sep
+setchapterimage
+setchapterpreamble
+setchapterstyle
+setlength
+setlist
+setmainfont
+setmonofont
+setsansfont
+setuptoc
+sffamily
+shelflife
+siunitx
+sj
+smedt
+softbuns
+spelt
+sporulated
+sporulates
+sporulating
+sporulation
+standmixer
+stollen
+sublicense
+sug
+switzerland
+teff
+tex
+textwidth
+th
+theadfont
+thechapter
+thrillist
+tikz
+tikzpicture
+timeframe
+timespan
+tocline
+toolchain
+touchpoints
+transformative
+uk
+unchlorinated
+underfermented
+underproofed
+url
+urlcolor
+usepackage
+vfDIfkqBCuk
+vienna
+vinifera
+viscoelastic
+vscale
+vspace
+wahlfeld
+wait1
+wait2
+wetted
+xsep
+xshift
+yYkTrGHNW2w
+yeasted
+yellowpic
+yogurty
+ysep
+yshift
+yudane
+ziplock
+Örjan
+Łukasz

book/storing-bread/storing-bread.tex

@@ -7,14 +7,13 @@ later time.
 \end{quoting}
 
 A summary can be found in Table~\ref{table:bread-storage}, with details and
-explanation in th rest of this chapter.
+explanation in the rest of this chapter.
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-storing-bread-overview.tex}
         \caption[Options to store bread]{A table visualizing the advantages
             and disadvantages of different bread storing options.}%
         \label{table:bread-storage}
-    \end{center}
 \end{table}
 
 \section{Room temperature}

book/style.css

@@ -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;
@@ -15,6 +13,8 @@
   --padding-hamburger: 5px;
   --c-beige: #F3EDE6;
   --border-radius: 7px;
+  --image-padding: 14px;
+  --image-background: #ffffff;
 }
 
 @media (min-width: 1200px){
@@ -145,7 +145,6 @@ nav.TOC a, nav.TOC a:visited{
 /* *** Colors *** */
 /* ************** */
 
-
 body{
   background-color: var(--c-beige);
 }
@@ -252,6 +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;
@@ -315,7 +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 {
@@ -385,11 +388,6 @@ h4 {
   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);
 }
@@ -478,8 +476,8 @@ nav.TOC span:hover, nav.TOC span:hover *, nav.TOC span.chapterToc.selected, nav.
 }
 
 p.flowchart-image-wrapper {
-  background: white;
-  padding: 20px;
+  display: flex;
+  justify-content: center;
 }
 
 .menu-items .menu-group:last-of-type .menu-arrow {
@@ -501,7 +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 {
@@ -524,6 +522,19 @@ blockquote {
   display: none;
 }
 
+figure.float, div.figure, figure.figure {
+  padding: var(--image-padding);
+  background: var(--image-background);
+}
+
+figure.figure p.noindent {
+  text-align: center;
+}
+
+.flowchart-image-wrapper {
+  text-align: center;
+}
+
 @media (max-width: 768px) {
   .header {
     display: none;
@@ -568,10 +579,6 @@ blockquote {
     background: var(--c-black-background);
   }
 
-  p.flowchart-image-wrapper {
-    padding: 5px;
-  }
-
   .menu-entry:hover {
     background-color: transparent;
   }
@@ -585,4 +592,12 @@ blockquote {
     background-color: var(--c-black-background);
     padding: 5px;
   }
+  .mobile-banner a img {
+    border: none;
+    border-radius: 0px;
+  }
+
+  figure.float, div.figure, figure.figure {
+    padding: calc(var(--image-padding) / 2);
+  }
 }

book/supporters.csv

@@ -14,7 +14,6 @@ Anna G.,
 Anonnn,
 Anthony Atkinson,
 Aurore,
-BTSkete,
 Beatriz,
 Bee,
 Ben Davies,
@@ -23,6 +22,7 @@ Blixikan,
 Blusie,
 Brigitta,
 Brockman,
+BTSkete,
 C Fazio,
 Cal Kotz,
 Case,
@@ -36,12 +36,12 @@ Christiane B,
 Christine,
 Chrysanna,
 Colleen Guidone,
-DKitSeattle,
 Danieel,
 Daniel,
 David,
 Dee,
 Desiree S,
+DKitSeattle,
 Douglas Penna,
 Drey,
 Duivelsjong,
@@ -68,6 +68,7 @@ Jessicat,
 Jimjo,
 John E Bergman,
 Jonathan,
+JorisBelmans,
 Jose Lausuch,
 Judith Roth,
 Julian,
@@ -140,7 +141,7 @@ Sven,
 Tbonewilly,
 Thales Mello,
 Therealbruce,
-Tracy \& Paul Will,
+Tracy and Paul Will,
 Usliv,
 Vassil Dichev,
 Vladimir Smirnov, 

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

@@ -7,7 +7,7 @@
 100 / 212       & Water evaporation       & Water begins to evaporate and inflates your dough's alveoli.\\ 
 118 / 244       & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\ 
 122 / 252       & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ 
-140 / 284       & Maillard reaction       & The maillard reaction starts to deform starches and proteins. 
+140 / 284       & Maillard reaction       & The Maillard reaction starts to deform starches and proteins. 
                                             The dough starts browning.\\ 
 170 / 338       & Caramelization          & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
 \end{tabular}

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

@@ -1,4 +1,4 @@
-%TODO: Alignement is not great
+%TODO: Alignment is not great
 \begin{tabular}{@{}lll@{}}
 \toprule
                   & \textbf{Flat breads}           & \textbf{Pancakes}          \\ \midrule

book/tex4ebook.cfg

@@ -11,4 +11,26 @@
 \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>}}
+
+% Deal with chemical equations in a single svg
+\ExplSyntaxOn
+\def\standaloneenv#1{}
+\pend:def\schemestart{\Picture+{}}
+\append:def\CF_schemestop{\EndPicture}
+\ExplSyntaxOff
+\makeatletter
+\def\texfourht@tikz@begin{
+  \protect\csname nested:math\endcsname% support display math
+  \Picture+[\csname a:Picture-alt\endcsname]{}%
+}
+\makeatother
+
 \EndPreamble

book/troubleshooting/crumb-structures.tex

@@ -325,7 +325,7 @@ the surface of the apple a lot quicker. When replicating this with a bread dough
 I~would achieve less oven spring.
 
 \begin{figure}[ht]
-  \includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
+  \input{plots/fig-temperature-surface.tex}
   \caption[Surface temperature versus steaming technique]{A chart showing how
       the temperature of the apple's surface changes with different
       steaming techniques.}%
@@ -333,7 +333,7 @@ I~would achieve less oven spring.
 \end{figure}
 
 \begin{figure}[ht]
-  \includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
+  \input{plots/fig-temperature-ambient.tex}
   \caption[Dutch Oven temperature versus steaming technique]{This figure shows
       how the ambient temperatures inside of the Dutch oven change depending
       on the steaming technique that is used.}%

book/troubleshooting/misc.tex

@@ -141,7 +141,7 @@ should dissipate within 12--24~hours, and you have
 the added advantage of automatically having
 room-temperature water.
 
-Make sure to use whole grain flour (whole-wheat, whole-rye, etc.).
+Make sure to use whole grain flour (whole-wheat, whole-rye, \etc{}).
 These flours have more natural wild yeast and
 bacterial contamination. Making a starter
 from just white flour sometimes doesn't work.
@@ -188,12 +188,11 @@ protecting your sourdough starter from aerobic mold entering through
 the top.
 
 \begin{figure}[!htb]
-\begin{center}
+  \centering
   \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}
-\end{center}
 \end{figure}
 
 Simply stir your sourdough starter to homogenize the hooch back
@@ -321,12 +320,11 @@ When tasting acetic acid, the flavor of your bread is often perceived
 as quite strong.
 
 \begin{figure}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-ethanol-oxidation.tex}
   \caption[Acetic acid creation]{Oxygen is required to create acetic
       acid~\cite{acetic+acid+production}.}%
   \label{fig:ethanol-oxidation}
-\end{center}
 \end{figure}
 
 This is nothing bad. But if you would like to change
@@ -765,20 +763,3 @@ is concentrated extracted gluten from wheat flour.
 
 I~recommend that you add around \qty{5}{\gram} of wheat gluten for every
 \qty{100}{\gram} of flour that you are using.
-
-\subsection[Incorporating seeds into the dough]{What's the best stage to
-incorporate inclusions (seeds) into the dough?}
-
-You can include seeds directly at the start when mixing the dough. If you use
-whole seeds such as wheat or rye kernels, soak them in water overnight and
-then rinse them before adding them to the dough. This makes sure that they
-are not crunchy and are soft enough when eating the bread. If you forgot to soak
-them you can cook the seeds for 10~minutes in hot water. Rinse them with cold
-water before adding them to your dough.
-
-If you want to sweeten the dough, your best option is to add sugar during the
-shaping stage. Sugar added too early in the process typically gets fermented until none of it
-remains. Adjust your shaping technique a little bit and spread your sugar
-mixture over a flattened-out dough. You can then roll the dough together,
-incorporating layers of sugar.
-

book/website.cfg

@@ -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
@@ -39,5 +47,17 @@
 }
 \ConfigureToc{loc}{\HCode{<span class="lofToc">}}{\ }{}{\HCode{</span><br />}}
 
+\ExplSyntaxOn
+\def\standaloneenv#1{}
+\pend:def\schemestart{\Picture+{}}
+\append:def\CF_schemestop{\EndPicture}
+\ExplSyntaxOff
+\makeatletter
+\def\texfourht@tikz@begin{
+  \protect\csname nested:math\endcsname% support display math
+  \Picture+[\csname a:Picture-alt\endcsname]{}%
+}
+\makeatother
+
 \begin{document}
 \EndPreamble

book/wheat-sourdough/wheat-sourdough.tex

@@ -45,11 +45,10 @@ that tastes much better than any store-bought bread.
 \section{The process}
 
 \begin{flowchart}[!htb]
-\begin{center}
+  \centering
   \input{figures/fig-wheat-sourdough-process.tex}
   \caption{The typical process of making a wheat-based sourdough bread.}%
   \label{fig:wheat-sourdough-process}
-\end{center}
 \end{flowchart}
 
 The whole process of making great sourdough bread starts with
@@ -99,7 +98,7 @@ doesn't have a good balance of yeast to bacteria, so will your
 main dough.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \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
@@ -110,7 +109,6 @@ main dough.
       shown water quantities, i.e., if the chart shows \qty{100}{\gram} of
       water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}%
   \label{fig:process-starter-wheat-sourdough}
-\end{center}
 \end{flowchart}
 
 Generally, think of the dough you are mixing as a big starter with salt.
@@ -137,7 +135,7 @@ the microorganisms.
 Some people use a 1:1:1 ratio to refresh the starter. This would
 be one part of the old starter (\qty{10}{\gram} for instance), 1 part of flour,
 and one part of water. I~think this is utter rubbish. As mentioned
-your starter is a gigantic dough. You would never opt for a 1:1:1 ratio to
+your starter is a miniature dough. You would never opt for a 1:1:1 ratio to
 make dough. You might use a maximum of \qty{20}{\percent} starter to
 make dough. That's why I~advocate using a 1:5:5 ratio or a
 1:10:10 ratio depending on how ripe your starter is. As I~almost
@@ -407,7 +405,7 @@ your dough. The warmer the temperature, the faster the process; the colder, the
 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
+quantity. The process is self-limiting: it stops when there is no
 more food available. This can be compared to wine making where
 the yeast ultimately sporulates and dies as ethanol levels increase. The ethanol creates an
 environment that makes it impossible for other
@@ -450,7 +448,7 @@ 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).
+allows me to skip the so-called autolysis step completely (more in the next section).
 This greatly simplifies the whole process.
 
 \section{Autolysis}%
@@ -467,7 +465,7 @@ The overall time that flour and water are in contact is extended. Thus you get t
 beneficial enzymatic reactions that improve the taste and characteristics of the
 dough. I~do not recommend autolysis as it adds an unnecessary step to the
 process. Instead, I~recommend the fermentolysis technique which will be covered in the
-next chapter of this book.
+next section of this book.
 
 The effects of autolysis are very interesting. Try to mix just flour and
 water and let that sit for a day. During the day, check the consistency of
@@ -520,12 +518,11 @@ value to \qtyrange{5}{10}{\percent}. The other option could be to place the doug
 environment and thus reduce the speed at which your microorganisms replicate.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-starter-usage-activity.tex}
         \caption[Quantity of sourdough]{A table visualizing how much sourdough
             starter to use depending on temperature and the starter's activity
             level.}
-    \end{center}
 \end{table}
 
 Based on my experience and my sourdough, my ideal bread always takes around 8
@@ -561,11 +558,10 @@ all the gases during the fermentation process. Without the gluten network,
 the gases would just diffuse out of your dough.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-kneading-process.tex}
   \caption{The gluten development process for a wheat-based dough.}%
   \label{fig:wheat-sourdough-kneading-process}
-\end{center}
 \end{flowchart}
 
 It might sound odd, but the most important part of kneading is waiting. By
@@ -583,7 +579,8 @@ your gluten network transforms into a web-like structure. This is what
 traps the gases during the fermentation process~\cite{how+does+gluten+work}.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
+  \centering
+  \input{plots/fig-yeast-sourdough-strength.tex}
   \caption[Dough strength over time without kneading]{A schematic
       visualization of automatic gluten development. The doughs are not
       kneaded, just initially mixed.  Note how dough strength deteriorates
@@ -591,8 +588,6 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}.
       sourdough due to the bacteria's gluten proteolysis.}%
   \label{fig:wheat-yeast-sourdough-degradation}
 \end{figure}
-% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
-% the source of this visualization
 
 The soaking process has to be extended the more whole-wheat flour is used.
 The purpose of the wheat kernel's outer bran is to soak up water as fast
@@ -620,7 +615,7 @@ by adding water and kneading again. This is a great trick to make
 a more extensible dough with lower-gluten flour~\cite{bassinage+technique}.
 
 When machine kneading a dough, opt for the same technique shown in
-figure~\ref{fig:wheat-sourdough-kneading-process}.  Initially opt for a low
+flowchart~\ref{fig:wheat-sourdough-kneading-process}.  Initially opt for a low
 speed. This helps the homogenization process.
 After waiting to allow the flour to soak up the water, proceed on a higher speed
 setting. A good sign of a well-developed gluten network is
@@ -751,12 +746,11 @@ flavor of the resulting bread is better compared to a pale
 underfermented dough.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-fermentation-effects.tex}
         \caption[Stages of sourdough fermentation]{The different stages of
             sourdough fermentation and the effects on crumb, alveoli, texture,
             and overall taste.}
-    \end{center}
 \end{table}
 
 The worst thing you can do when fermenting sourdough
@@ -777,7 +771,7 @@ is much larger. The doughs are perfect to be made in a
 machine.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-bulk-fermentation.tex}
   \caption[Process to check the bulk fermentation]{During the bulk
       fermentation, multiple doughs are fermented together in bulk.  A
@@ -785,7 +779,6 @@ machine.
       stage of fermentation is completed. This chart shows multiple available
       options to check on the bulk fermentation progress.}%
   \label{fig:bulk-fermentation}
-\end{center}
 \end{flowchart}
 
 Experienced bakers will tell you to go by the look and feel of
@@ -798,8 +791,7 @@ 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
-level of fermentation of your main dough. The aliquot
-sample is extracted after creating dough strength. As your
+level of fermentation of your main dough. As your
 dough ferments, so does the content of your aliquot jar. The moment your
 sample reached a certain size, your main dough is ready
 to be shaped and proofed. The size increase you should
@@ -814,12 +806,11 @@ up to \qty{100}{\percent} with subsequent bakes. Then identify a value
 that you are happy with.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-dough-size-increase.tex}
         \caption[Increase of size versus protein content]{Reference values for
             how much size increase to aim for with an aliquot jar depending on
             the dough's protein content.}
-    \end{center}
 \end{table}
 
 The beauty of the aliquot is that no matter the surrounding
@@ -896,12 +887,11 @@ bread didn't turn out the way you like, either shorten
 the fermentation or extend it a little bit.
 
 \begin{table}[!htb]
-    \begin{center}
+    \centering
         \input{tables/table-ph-values-dough.tex}%
         \caption[Dough's pH during bread preparation]{Example pH values for
             the different breakpoints of my own sourdough process.}%
         \label{table:sample-ph-values}
-    \end{center}
 \end{table}
 
 The beauty of this method is its reliability. Once you have found
@@ -921,7 +911,12 @@ as rough ballpark figures. Regardless, you need to find values
 that work for your setup.
 
 Another limitation is the price. You will need to purchase
-a high-tech pH meter, ideally, a meter featuring a spearhead.
+a high-tech pH meter, ideally, a meter featuring a spearhead
+\footnote{Not every pH meter is suitable for measuring dough.
+Please refer to the manual to make sure it is certified for
+measuring the pH of liquid and semi-solid media. To receive
+accurate pH readings further ensure that your pH meter
+is properly calibrated.}.
 This way you can directly poke the meter deep into the dough.
 At the same time, automated temperature adjustments are a
 feature to look out for. Depending on the temperature,
@@ -1120,12 +1115,11 @@ The step is required if you are making multiple loaves in one
 batch. It is optional if you are making a single loaf.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-dividing-preshaping.tex}
   \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}
 \end{flowchart}
 
 The goal of dividing your dough into smaller pieces is to portion
@@ -1235,12 +1229,11 @@ your environment.
 \section{Shaping}
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-shaping-process.tex}
   \caption[Sourdough shaping process]{A schematic visualization of the shaping process
       including checks for an overfermented dough.}%
   \label{fig:shaping-decision-tree}
-\end{center}
 \end{flowchart}
 
 Shaping will give your dough the final shape before baking. After
@@ -1460,13 +1453,12 @@ their biochemical processes. More research is needed on the topic
 of retarding and flavor development.
 
 \begin{flowchart}[!htb]
-\begin{center}
+\centering
   \input{figures/fig-proofing-process.tex}
   \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
@@ -1571,7 +1563,7 @@ A reliable way to ensure consistent proofing is to opt for using a pH
 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
+value that creates the best bread for you. Once you have identified
 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.
@@ -1618,7 +1610,7 @@ banneton should now be facing you.
   \label{fig:artistic-scoring}
 \end{figure}
 
-The scoring cut for done at a \ang{45}~angle relative to the dough's
+The scoring cut is done at a \ang{45}~angle relative to the dough's
 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.
@@ -1676,7 +1668,7 @@ An additional trick that can help you to combine the benefits
 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 doughs's surface even further
+freezer. The freezer will dry out the dough's surface even further
 while also lowering its viscosity, making scoring easier.
 
 Another interesting trick is to bake your dough for 30 seconds without steam.

makefile

@@ -5,6 +5,7 @@ DOCKER_CMD := docker run --rm -it -v $(PWD):/opt/repo --platform linux/x86_64 $(
 
 .PHONY: bake build_pdf build_docker_image push_docker_image validate website
 .PHONY: print_os_version start_shell printvars show_tools_version mrproper
+.PHONY: build_serif_pdf build_ebook booklet
 
 # Dockers targets
 build_docker_image:
@@ -14,21 +15,24 @@ push_docker_image: build_docker_image
 	docker push $(DOCKER_IMAGE):latest
 
 # Books/website
-build_serif_pdf:
-	$(DOCKER_CMD) "cd /opt/repo/book && make build_serif_pdf"
+serif_pdf:
+	$(DOCKER_CMD) "cd /opt/repo/book && make serif_pdf"
 
-build_ebook:
-	$(DOCKER_CMD) "cd /opt/repo/book && make build_ebook"
+ebook:
+	$(DOCKER_CMD) "cd /opt/repo/book && make ebook"
 
-build_pdf:
+pdf:
 	$(DOCKER_CMD) "cd /opt/repo/book && make"
 
 bake:
-	$(DOCKER_CMD) "cd /opt/repo/book && make -j bake"
+	$(DOCKER_CMD) "cd /opt/repo/book && make bake"
 
 website:
 	$(DOCKER_CMD) "cd /opt/repo/book && make website"
 
+booklet:
+	$(DOCKER_CMD) "cd /opt/repo/book && make booklet"
+
 mrproper:
 	$(DOCKER_CMD) "cd /opt/repo/book && make mrproper"
 
@@ -44,3 +48,8 @@ print_os_version:
 
 start_shell:
 	docker run -it -v $(PWD):/opt/repo $(DOCKER_IMAGE) /bin/bash
+
+# Old names for backward compatibility
+build_serif_pdf: serif_pdf
+build_ebook: ebook
+build_pdf: pdf

website/modify_build.rb

@@ -392,7 +392,7 @@ class ModifyBuild
 
   def build_header_html
     %Q{
-      <div class="header"><img src="banner.png"></div>
+      <div class="header"><a href="/"><img src="banner.png"></a></div>
     }
   end
 
@@ -629,7 +629,9 @@ class ModifyBuild
        to everyone, I have decided to make it available as a free digital download.
     </p>
 
+    <a href="bread.jpg">
       <img alt="One of my best Sourdough Breads" class="home-bread" src="bread.jpg" />
+    </a>
 
     <p class="noindent">
       However, producing and maintaining resources like this requires
@@ -728,7 +730,7 @@ class ModifyBuild
     doc.to_html
   end
 
-  # For some reason the depdency is missing a // in the url.
+  # For some reason the dependency is missing a // in the url.
   def fix_js_dependency_link(text)
     text.gsub("https:/cdn.jsdelivr.net", "https://cdn.jsdelivr.net")
   end
@@ -780,7 +782,7 @@ class ModifyBuild
   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>')
+    content.after('<div class="mobile-banner"><a href="/"><img src="banner.png" /></a></div>')
     doc.to_html
   end