Merge dcc52806ef into cef0d9c8f7

Evaporation happens at room temperature, too - therefore we cover doughs that rest before baking.
The inside of a loaf does not reach temps above 100 °C - unless you seriously overbake until you end up with a brick instead of a loaf.

book/baking/baking.tex

@@ -37,24 +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
+As the dough warms up in the oven, 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 bread would come out soggy and
-doughy. The higher hydration your dough has, the more water your bread
+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.
+evaporates the acids in your dough become more concentrated.
-There is less water but in relation you have more acids, therefore a shorter
+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

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/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