2 Commits

Author SHA1 Message Date
Hendrik Kleinwaechter
637b2313f3 Merge 4160557857 into 5bb5d8a48a 2025-03-08 15:38:09 +00:00
Hendrik Kleinwaechter
4160557857 Clarify baking
This clarifies the temperatures that can be achieved during the baking
process.
2024-05-03 16:06:15 +02:00
11 changed files with 68 additions and 275 deletions

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@@ -65,16 +65,15 @@ jobs:
run: | run: |
cd /app/book cd /app/book
make -j -O bake make -j -O bake
- name: Copy book to downloads server - name: Release baked book to S3
uses: burnett01/rsync-deployments@7.0.2 uses: shallwefootball/s3-upload-action@master
with: with:
switches: "-avzr" aws_key_id: ${{ secrets.AWS_KEY_ID }}
remote_host: ${{ secrets.SSH_HOST }} aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
remote_user: ${{ secrets.SSH_USERNAME }} aws_bucket: ${{ secrets.AWS_BUCKET_BOOK }}
remote_key: ${{ secrets.SSH_KEY }} source_dir: book/release
path: "book/release/*" destination_dir: release
remote_path: "~/downloads/the-sourdough-framework/" - name: Upload book Artifacts
- name: Upload book artifacts to GitHub
uses: actions/upload-artifact@v4 uses: actions/upload-artifact@v4
with: with:
name: books name: books
@@ -82,17 +81,36 @@ jobs:
book/book_serif/book.log book/book_serif/book.log
book/book_serif/book.pdf book/book_serif/book.pdf
book/book-epub/book.epub book/book-epub/book.epub
- name: Copy website to downloads server - name: Release baked website to S3
uses: burnett01/rsync-deployments@7.0.2 uses: shallwefootball/s3-upload-action@master
with: with:
switches: "-avzr --delete" aws_key_id: ${{ secrets.AWS_KEY_ID }}
remote_host: ${{ secrets.SSH_HOST }} aws_secret_access_key: ${{ secrets.AWS_SECRET_ACCESS_KEY}}
remote_user: ${{ secrets.SSH_USERNAME }} aws_bucket: ${{ secrets.AWS_BUCKET_WEBSITE }}
remote_key: ${{ secrets.SSH_KEY }} source_dir: website/static_website_html
path: "website/static_website_html/*" destination_dir: static_html_root
remote_path: "~/the-sourdough-framework/" - name: Upload website Artifacts
- name: Upload website artifacts to GitHub
uses: actions/upload-artifact@v4 uses: actions/upload-artifact@v4
with: with:
name: website name: website
path: website/static_website_html path: website/static_website_html
invalidate-book-website-cache:
needs: release-book-website
runs-on: ubuntu-latest
steps:
- name: Invalidate Cloudfront book cache
uses: chetan/invalidate-cloudfront-action@v2
env:
DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_BOOK }}
PATHS: "/*"
AWS_REGION: "us-east-1"
AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}
- name: Invalidate Cloudfront website cache
uses: chetan/invalidate-cloudfront-action@v2
env:
DISTRIBUTION: ${{ secrets.CLOUDFRONT_DISTRIBUTION_WEBSITE }}
PATHS: "/*"
AWS_REGION: "us-east-1"
AWS_ACCESS_KEY_ID: ${{ secrets.AWS_KEY_ID }}
AWS_SECRET_ACCESS_KEY: ${{ secrets.AWS_SECRET_ACCESS_KEY }}

View File

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

View File

@@ -39,10 +39,16 @@ for oven spring as it retains the gas inside your dough.
At around \qty{100}{\degreeCelsius} (\qty{212}{\degF}) the water starts to evaporate out of your 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 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 still contains after the bake, changing its consistency. As a result the
crumb is going to taste a bit more moist. 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. Another often undervalued step is the evaporation of acids.
At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough At~\qty{118}{\degreeCelsius} (\qty{244}{\degF}) the acetic acid in your dough
starts to evaporate. starts to evaporate.

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@@ -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 ultimately allow bakeries and home bakers to make bread much faster and more
consistently. Thanks to pure yeast, building industrial bread making machines consistently. Thanks to pure yeast, building industrial bread making machines
was now possible. Provided you maintain the same temperature, same flour and 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 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 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 reason, none of the supermarket flour you buy today is single origin. It is

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@@ -35,21 +35,21 @@ chapters = baking basics bread-types cover flour-types history intro mix-ins\
non-wheat-sourdough sourdough-starter storing-bread troubleshooting\ non-wheat-sourdough sourdough-starter storing-bread troubleshooting\
wheat-sourdough glossary 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... {{{ # Tables and TikZ flowcharts/plots/drawings... {{{
src_tables := $(wildcard tables/table-*.tex) 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_figures += $(wildcard plots/fig-*.tex) abbreviations.tex colors.tex
src_recipes := $(wildcard recipes/*.tex) src_recipes := $(wildcard recipes/*.tex)
src_plots := $(wildcard plots/*.table) 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)) tgt_figures := $(patsubst %.tex, %.png,$(src_figures))
# Photos {{{ # 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) src_all := $(src_tex) $(src_figures) $(src_tables) $(images) $(src_plots)
# Format specific configuration files # 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_src := $(src_all) website.cfg style.css
website_dir := static_website_html website_dir := static_website_html

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@@ -1,238 +0,0 @@
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@@ -448,6 +448,13 @@
note = {Accessed: 2023-02-03} 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, @misc{wheat+kernel,
author = {W. Berghoff}, author = {W. Berghoff},
title = {A wheat kernel and its nutritional value.}, title = {A wheat kernel and its nutritional value.},

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

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@@ -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. 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 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 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. with large alveoli towards the edges.
The steam essentially prevents the Maillard reaction from happening too quickly The steam essentially prevents the Maillard reaction from happening too quickly

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@@ -1 +1 @@
3.3.8 3.3.7

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