\documentclass[paper=a4, twoside=false, fontsize=12pt, parskip=half,
                bibliography=totoc, listof=totoc]{scrbook}

% General packages
\usepackage{sourdough}

% Basic attributes
\author{Hendrik Kleinwächter}
\title{The Sourdough Framework}

\begin{document}
\input{cover/cover.tex}
\titlepage

{%
\hypersetup{hidelinks}
\ifdefined\HCode\else\tableofcontents\fi
}

\chapter{ebook problems}
Dès Noël, où un zéphyr haï me vêt de glaçons würmiens, je dîne d’exquis rôtis
de bœuf au kir, à l’aÿ d’âge mûr, \&cætera.
Jörg bäckt quasi zwei Haxenfüße vom Wildpony.

\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}

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}.

\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}
\begin{figure}[!htb]
  \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
  \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
      replacement. All the apples were coming from the fridge. The temperature
      was measured using a barbecue thermometer.  The more steam, the faster
      the surface temperature increases.}
\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.

\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}
\printbibliography
{%
\hypersetup{hidelinks}
\listofflowcharts
\listoftables
\listoffigures
}

\end{document}
