Merge dcc52806ef into 6ef6901348

Corrects relative scales of dough to starter when considering refreshing.

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

@@ -64,7 +64,7 @@ jobs:
           options: -v ${{ github.workspace }}:/app
           run: |
             cd /app/book
-            make -j bake
+            make bake
       - name: Release baked book to S3
         uses: shallwefootball/s3-upload-action@master
         with:

.gitignore

@@ -15,7 +15,6 @@
 *.dlog
 *.bak
 *.opf
-.DS_Store
 book/book.out
 .vscode/
 book/bookch*

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

@@ -84,6 +84,13 @@ size. This shrinks the book from more than 50MB down to ~5MB:
 
 * [Download compiled B&W .epub version](https://www.the-bread-code.io/bw-book.epub)
 
+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/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.
@@ -38,24 +37,24 @@ At  \qty{75}{\degreeCelsius} (\qty{167}{\degF}) the surface of your dough turns
 holds together nicely but is still extensible. This gel is essential
 for oven spring as it retains the gas inside your dough.
 
-At around  \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
-dough. If this weren't the case, your dough would taste soggy and
-doughy. The higher hydration your dough has, the more water your bread
+As the dough warms up in the oven, the water starts to evaporate out of your
+dough. If this weren't the case, your bread would come out soggy and
+doughy. The higher the hydration of your dough, the more water your bread
 still contains after the bake, changing its consistency.  As a result the
-crumb is going to taste a bit more moist.
+crumb will be somewhat moister.
 
-Another often undervalued step is the evaporation of acids.
+Another often undervalued step is the evaporation of acids from the crust.
 At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
 starts to evaporate.
 Shortly after at~\qty{122}{\degreeCelsius} (\qty{252}{\degF}) the lactic acid begins evaporating.
 This is crucial to understand and it opens the door to many interesting
 ways to influence your final bread's taste. As more and more water
-begins to evaporate the acids in your dough become more concentrated.
-There is less water but in relation you have more acids, therefore a shorter
+evaporates the acids in your dough become more concentrated.
+There is less water but in relation you have more acids, therefore a longer
 bake will lead to a more tangy dough. The longer you bake the bread,
 the more of the water evaporates, but also ultimately the acids will follow.
 The longer you bake, the less sour your bread is going to be. By controlling
-baking time you can influence which sourness level you would like to achieve.
+baking time you can somewhat influence which sourness level you would like to achieve. Since the inside of the bread will never go above \qty{100}{\degreeCelsius} (\qty{212}{\degF}), acids cannot evaporate from there.
 
 It would be a very interesting experiment to bake a bread at different exact
 temperatures. How would a bread taste with only evaporated water but
@@ -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

@@ -19,7 +19,7 @@ learn more about the yeast and bacterial microorganisms involved.
 
 To understand the many enzymatic reactions that take place when flour
 and water are mixed, we must first understand seeds and their role in
-the lifecycle of wheat and other grains.
+the life cycle of wheat and other grains.
 
 Seeds are the primary means by which many plants, including wheat,
 reproduce. Each seed contains the embryo of another plant, and must
@@ -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/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/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-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};

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/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

@@ -31,10 +31,12 @@ chapters = baking basics bread-types cover flour-types history intro mix-ins\
 
 src_tables  := $(wildcard tables/table-*.tex)
 src_figures := $(wildcard figures/fig-*.tex) figures/flowcharts_tikz.tex
+src_recipes := $(wildcard recipes/*.tex)
 
 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 += $(src_recipes)
 
 images := $(wildcard images/*/*.jpg)
 images += $(wildcard images/*.jpg)
@@ -55,6 +57,11 @@ ebook_src := $(src_all) tex4ebook.cfg book.mk4 book-ebook.css
 
 website_src := $(src_all) website.cfg style.css
 
+# This is more than what is actually needed but keeps the makefile simple
+# and latexmk will handle the rest
+booklet_src := $(src_figures) $(src_tables) $(src_recipes) $(images)
+booklet_src += booklet.tex
+
 website_assets := $(wildcard ../website/assets/*)
 ruby_src := ../website/modify_build.rb $(website_assets)
 ruby_pkg := ../website/Gemfile  ../website/Gemfile.lock
@@ -83,6 +90,9 @@ tgt_figures := $(patsubst %.tex, %.png,$(src_figures))
 %.xbb: %.jpg
 	ebb -x $<
 
+booklet/booklet.pdf: $(booklet_src)
+	$(LATEX) -output-directory=booklet booklet.tex
+
 book_serif/book.pdf: $(src_all)
 	$(LATEX) -output-directory=book_serif book.tex
 
@@ -97,7 +107,7 @@ epub/%.epub: %.tex $(ebook_src) cover/cover-page.xbb
 copy_ebook_files: build_ebook
 	$(RSYNC) book-epub/ bw-book-epub/
 
-# We not convert SVG to B&W or lower res for now as they are super small
+# 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 $@)
@@ -140,6 +150,8 @@ help:
 	@echo ""
 	@echo "build_ebook: builds only the colour ebook"
 	@echo ""
+	@echo "build_booklet: builds only the short booklet"
+	@echo ""
 	@echo "build_bw_ebook: builds the low res black & white ebook"
 	@echo ""
 	@echo "build_sans_serif_pdf: build accessible pdf only"
@@ -160,6 +172,8 @@ help:
 	@echo ""
 	@echo "quick_ebook: compiles ebook but runs lulatex only once"
 	@echo ""
+	@echo "quick_booklet: compiles booklet 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"
@@ -170,10 +184,12 @@ help:
 
 
 # Finally actual project  targets (i.e. build pdf and ebooks)
-.PHONY: build_pdf build_serif_pdf build_sans_serif_pdf build_ebook
+.PHONY: build_pdf build_booklet build_serif_pdf build_sans_serif_pdf build_ebook
 
 build_pdf: build_serif_pdf build_sans_serif_pdf
 
+build_booklet: booklet/booklet.pdf
+
 build_serif_pdf: book_serif/book.pdf
 
 build_sans_serif_pdf: book_sans_serif/book_sans_serif.pdf
@@ -221,6 +237,7 @@ clean_website_build: clean_ebook_build
 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}
 	-rm -rf *book-epub/META-INF
 	-rm -rf *book-epub/OEBPS
@@ -230,6 +247,7 @@ 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 *.html
 	-rm *.svg
@@ -237,13 +255,14 @@ mrproper: clean
 	-rm -rf release/
 	-rm -rf book_serif/
 	-rm -rf book_sans_serif/
+	-rm -rf booklet/
 	-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
+bake: release_serif release_sans_serif release_booklet
 
 release:
 	mkdir -p release
@@ -256,6 +275,9 @@ release_serif: build_serif_pdf build_ebook build_bw_ebook | release
 release_sans_serif: build_sans_serif_pdf | release
 	cp book_sans_serif/book_sans_serif.pdf  release/TheBreadCode-The-Sourdough-Framework-sans-serif.pdf
 
+release_booklet: build_booklet | release
+	cp booklet/booklet.pdf release/TheBreadCode-The-Sourdough-Framework-booklet.pdf
+
 # Website stuff
 .PHONY: html website
 $(website_dir)/book.html: $(website_src) cover/cover-page.xbb
@@ -283,6 +305,9 @@ website: html ../website/_bundle_install_done $(ruby_src)
 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
 
@@ -293,6 +318,9 @@ show_tools_version:  # Show version of tools used on the build machine
 	@echo ""
 	- $(SHELL) --version
 	@echo ""
+	- @echo "PATH:"
+	- @echo $(PATH) | tr ':' '\n'
+	@echo ""
 	- latexmk --version
 	@echo ""
 	- lualatex --version

book/mix-ins/mix-ins.tex

@@ -111,7 +111,7 @@ 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}
@@ -134,15 +134,15 @@ 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:
@@ -201,17 +201,18 @@ dough.
 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 +223,12 @@ 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}
 
@@ -240,7 +241,7 @@ 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}
 
@@ -310,6 +311,6 @@ 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/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
@@ -133,12 +131,11 @@ 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}
@@ -272,14 +269,13 @@ 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.}%
   \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 +342,7 @@ 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 +352,6 @@ 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 +427,7 @@ 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

@@ -33,6 +33,7 @@
 % Common abbreviations
 \newcommand{\ie}{\emph{i.e.}\@ifnextchar.{\!\@gobble}{}}
 \newcommand{\eg}{\emph{e.g.}\@ifnextchar.{\!\@gobble}{}}
+\newcommand{\etc}{etc\@ifnextchar.{}{.\@}}
 
 % Consistent pH values
 \newcommand{\pHvalue}[1]{pH~\SI{#1}{}}

book/storing-bread/storing-bread.tex

@@ -9,12 +9,11 @@ later time.
 A summary can be found in Table~\ref{table:bread-storage}, with details and
 explanation in th rest of this chapter.
 \begin{table}[!htb]
-    \begin{center}
+    \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

@@ -480,6 +480,10 @@ nav.TOC span:hover, nav.TOC span:hover *, nav.TOC span.chapterToc.selected, nav.
 p.flowchart-image-wrapper {
   background: white;
   padding: 20px;
+  border-radius: var(--border-radius);
+  border: 2px solid var(--c-black);
+  display: flex;
+  justify-content: center;
 }
 
 .menu-items .menu-group:last-of-type .menu-arrow {
@@ -585,4 +589,8 @@ blockquote {
     background-color: var(--c-black-background);
     padding: 5px;
   }
+  .mobile-banner a img {
+    border: none;
+    border-radius: 0px;
+  }
 }

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/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

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
@@ -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
@@ -751,12 +747,11 @@ 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 +772,7 @@ 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 +780,6 @@ 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 +792,7 @@ 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 +807,11 @@ 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 +888,11 @@ 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 +912,12 @@ 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 +1116,11 @@ 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 +1230,11 @@ 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 +1454,12 @@ 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
@@ -1676,7 +1669,7 @@ 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:
@@ -24,11 +25,14 @@ build_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 build_booklet"
+
 mrproper:
 	$(DOCKER_CMD) "cd /opt/repo/book && make mrproper"
 

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>
 
-    <img alt="One of my best Sourdough Breads" class="home-bread" src="bread.jpg" />
+    <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