\input{./vars}

\begin{document}
\begin{tabular}{|l|l|l|l|}
\hline
\textbf{}                                                        & \textbf{\begin{tabular}[c]{@{}l@{}}Too short\\ fermentation\end{tabular}}                                                   & \textbf{\begin{tabular}[c]{@{}l@{}}Too long\\ fermentation\end{tabular}}                                    & \textbf{\begin{tabular}[c]{@{}l@{}}Perfect\\ fermentation\end{tabular}}                                                                                    \\ \hline
\textbf{\begin{tabular}[c]{@{}l@{}}Crumb\\ texture\end{tabular}} & \begin{tabular}[c]{@{}l@{}}Unbaked gummy areas\\ towards the bottom of\\ the bread\end{tabular}                             & \begin{tabular}[c]{@{}l@{}}Crumb can be\\ perceived as\\ gummy, as most\\ gluten broken\\ down\end{tabular} & \begin{tabular}[c]{@{}l@{}}Crumb evenly baked.\\ Crumb can be perceived\\ as moist, but not\\ gummy\end{tabular}                                           \\ \hline
\textbf{Alveoli}                                                 & \begin{tabular}[c]{@{}l@{}}Overly large alveoli\\ in the crumb "craters"\end{tabular}                                       & \begin{tabular}[c]{@{}l@{}}Many tiny alveoli\\ equally distributed\end{tabular}                             & \begin{tabular}[c]{@{}l@{}}Alveoli evenly\\ distributed, no\\ "craters"\end{tabular}                                                                       \\ \hline
\textbf{Taste}                                                   & Pale neutral taste                                                                                                          & \begin{tabular}[c]{@{}l@{}}Strong acidic flavor\\ profile. Acidity\\ overweighs when\\ tasting\end{tabular} & \begin{tabular}[c]{@{}l@{}}Balanced flavor profile,\\ not too mild but also\\ not too sour. Depending\\ on starter vinegary\\ or lactic notes\end{tabular} \\ \hline
\textbf{Texture}                                                 & Overall poor Texture                                                                                                        & \begin{tabular}[c]{@{}l@{}}Good consistency,\\ crumb is not as fluffy\\ as it could be\end{tabular}         & \begin{tabular}[c]{@{}l@{}}Great combination of \\ textures\end{tabular}                                                                                   \\ \hline
\textbf{\begin{tabular}[c]{@{}l@{}}Oven\\ spring\end{tabular}}   & \begin{tabular}[c]{@{}l@{}}Vertical oven spring,\\ mostly due to water\\ evaporating and\\ inflating the dough\end{tabular} & \begin{tabular}[c]{@{}l@{}}Very flat pancake like \\ structure after baking\end{tabular}                    & \begin{tabular}[c]{@{}l@{}}Great vertical oven\\ spring. Dough grows\\ more upwards rather\\ than sideways\end{tabular}                                    \\ \hline
\end{tabular}
\end{document}