\documentclass[a4paper, 12pt]{book}

\usepackage[utf8]{inputenc}
\usepackage{blindtext}
\usepackage{graphicx}
\usepackage{pgfplotstable}
\usepackage{booktabs}
\usepackage{filecontents}
\usepackage{longtable}
\usepackage[T1]{fontenc}
\usepackage[backend=biber]{biblatex}
\addbibresource{references.bib}
\usepackage[skip=5pt plus1pt, indent=0pt]{parskip}

\usepackage[hidelinks]{hyperref}
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}

\graphicspath{ {./images/}{./troubleshooting/crumb-structures/} }


\title{%
  The Sourdough Framework\\
  \large How to master making bread at home\\
  \small - the bread code community book -}

\author{Hendrik Kleinwächter}
\date{\today}

\begin{document}

\begin{titlepage}
\maketitle
\end{titlepage}


\frontmatter

\tableofcontents

\chapter{Foreword}
\input{intro/foreword}

\chapter{Preface}
\input{intro/preface}

\chapter{Acknowledgements}
\input{intro/acknowledgements}


\mainmatter

\chapter{The history of sourdough}
\section{Sourdough bread in ancient times}
\section{How modern bread is made}
\section{Sourdough in modern times}

\chapter{How sourdough works}
\section{Enzymatic reactions}
\section{Yeast}
\section{Lactic acid bacteria}
\section{Acetic acid bacteria}

\chapter{Making a sourdough starter}
\section{Baker's math}
\section{The process of making a starter}
\section{How flour is fermented}
\section{Determining starter readiness}
\section{Maintenance}
\section{Longterm starter storage}

\chapter{Sourdough starter types}
\section{The regular starter}
\section{Stiff starter}
\section{Liquid starter}
\section{Lievito madre}

\chapter{Flour types}
\section{Wheat like}
\section{Non gluten binding}
\section{Gluten free}
\section{Blending flours}

\chapter{Bread types}
\section{Wheat bread basics}
\section{Non wheat bread basics}
\section{The simplest way to make bread}

\chapter{Wheat sourdough}
\section{The process}
\section{Readying your starter}
\section{Ingredients}
\section{Hydration}
\section{Autolyse}
\section{Fermentolyse}
\section{Dough strength}
\section{Controlling fermentation}
\section{Optional Preshaping}
\section{Shaping}
\section{Proofing}

\chapter{Non wheat bread basics}
\section{Ingredients}
\section{Managing acidity}
\section{To shape or not to shape}
\section{Proofing}

\chapter{Baking}
\section{The role of steam}
\section{Temperature}
\section{Home oven setup}
\section{Dutch ovens}

\chapter{Storing bread}
\section{Fridge}
\section{Room temperature}
\section{Frozen}

\chapter{Troubleshooting}

\input{troubleshooting/crumb-structures/crumb-structures}
\input{troubleshooting/misc}

\printbibliography


\end{document}