Merge 4160557857 into cef0d9c8f7

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

book/baking/baking.tex

@@ -39,10 +39,16 @@ for oven spring as it retains the gas inside your dough.
 
 At around  \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your
 dough. If this weren't the case, your dough would taste soggy and
-doughy. The higher hydration your dough has, the more water your bread
+doughy. The higher the hydration your dough has, the more water your bread
 still contains after the bake, changing its consistency.  As a result the
 crumb is going to taste a bit more moist.
 
+The water starts to boil out of the
+dough. As the water evaporates the surrounding dough is being cooled.
+For this reason, the internal temperature of the dough never exceeds the aforementioned
+\qty{100}{\degreeCelsius} (\qty{212}{\degF}). The bread's crust can exceed the boiling point
+and continues increasing in size from the outer layer inwards~\cite{bread+temperature+baking}.
+
 Another often undervalued step is the evaporation of acids.
 At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
 starts to evaporate.

book/history/sourdough-history.tex

@@ -229,7 +229,7 @@ During World~War~II the first packaged dry yeast was developed. This would
 ultimately allow bakeries and home bakers to make bread much faster and more
 consistently. Thanks to pure yeast, building industrial bread making machines
 was now possible. Provided you maintain the same temperature, same flour and
-yeast strains fermentation became precisely reproducible. This ultimately led
+yeast strains fermentation became precisely reproducible. This ultimately lead
 to the development of giga bakeries and flour blenders. The bakeries demanded
 the same flour from year to year to bake bread in their machines.  For this
 reason, none of the supermarket flour you buy today is single origin.  It is

book/makefile

@@ -35,21 +35,21 @@ chapters = baking basics bread-types cover flour-types history intro mix-ins\
 		non-wheat-sourdough sourdough-starter storing-bread troubleshooting\
 		wheat-sourdough glossary
 
+# 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 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 figures/vars.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)
 # }}}
 
-# Actual book text and LaTeX code {{{
-src_tex := $(foreach directory, $(chapters), $(wildcard $(directory)/*.tex))
-src_tex += book.tex book_sans_serif.tex colors.tex abbreviations.tex
-src_tex += $(src_recipes) supporters.csv references.bib
-src_tex += sourdough.sty
-# }}}
-
 tgt_figures := $(patsubst %.tex, %.png,$(src_figures))
 
 # Photos {{{
@@ -76,7 +76,7 @@ low_res_images := $(filter-out %.png, $(low_res_images))
 src_all := $(src_tex) $(src_figures) $(src_tables) $(images) $(src_plots)
 
 # Format specific configuration files
-ebook_src := $(src_all) tex4ebook.cfg book.mk4 book-ebook.css nameref.4ht
+ebook_src := $(src_all) tex4ebook.cfg book.mk4 book-ebook.css
 
 website_src := $(src_all) website.cfg style.css
 website_dir := static_website_html

book/references.bib

@@ -448,6 +448,13 @@
   note   = {Accessed: 2023-02-03}
 }
 
+@article{bread+temperature+baking,
+  author = {Athanasius},
+  title  = {What is the maximum internal temperature of baked goods?},
+  url    = {https://cooking.stackexchange.com/questions/54068/what-is-the-maximum-internal-temperature-of-baked-goods},
+  note   = {Accessed: 2023-03-03}
+}
+
 @misc{wheat+kernel,
   author = {W. Berghoff},
   title  = {A wheat kernel and its nutritional value.},

book/sourdough-starter/sourdough-starter.tex

@@ -4,7 +4,7 @@
 In this chapter you will learn how to make your
 own sourdough starter, but before doing so you will
 quickly learn about baker's math. Don't worry,
-it's a very simple way to write a recipe which
+it's a very simple way how to write a recipe which
 is cleaner and more scalable. Once you get the hang
 of it you will want to write every recipe this way.
 You will learn to understand the signs indicating
@@ -125,7 +125,7 @@ values are just shown as a reference.
 Don't use chlorinated water when setting up your starter.
 Ideally, you should use bottled water. In certain regions
 like Germany, tap water is perfectly fine. Chlorine is added
-to water as a disinfectant to kill microorganisms; you will
+to water as a disinfectant to kill microorganisms, you will
 not be able to grow a starter with chlorinated water.
 
 In this process, the hydration of your starter is \qty{100}{\percent}.

book/troubleshooting/crumb-structures.tex

@@ -300,7 +300,7 @@ Similar to baking too hot, when baking without enough steam, your dough's crust
 forms too quickly. It's hard to spot the difference between the two mistakes.
 I~typically first ask about the temperature and then about the steaming technique
 to determine what might be wrong with the baking process. Too little steam can
-typically be spotted by having a thick crust all around your dough paired
+typically be spotted by having a thick crust around all around your dough paired
 with large alveoli towards the edges.
 
 The steam essentially prevents the Maillard reaction from happening too quickly

website/.ruby-version

@@ -1 +1 @@
-3.3.8
+3.3.7

website/Gemfile.lock

@@ -23,7 +23,7 @@ DEPENDENCIES
   pry
 
 RUBY VERSION
-   ruby 3.3.8
+   ruby 3.3.7p123
 
 BUNDLED WITH
    2.4.12