mirror of
https://github.com/hendricius/the-sourdough-framework
synced 2025-11-25 20:33:59 -06:00
1b29e32168
This adds the different bread types section including the flat bread recipe. The flat bread is the most simple and easiest type of bread you can make.
120 lines
2.2 KiB
TeX
120 lines
2.2 KiB
TeX
\documentclass[a4paper, 12pt]{book}
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\usepackage[utf8]{inputenc}
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\usepackage{blindtext}
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\usepackage{graphicx}
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\usepackage{pgfplotstable}
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\usepackage{booktabs}
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\usepackage{filecontents}
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\usepackage{longtable}
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\usepackage{float}
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\usepackage[T1]{fontenc}
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\usepackage{tocloft}
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\usepackage[backend=biber]{biblatex}
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\addbibresource{references.bib}
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\usepackage[skip=5pt plus1pt, indent=0pt]{parskip}
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\usepackage[hidelinks]{hyperref}
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\hypersetup{
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linktoc=all
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allcolors=black
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}
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\graphicspath{
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{./images/}
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{./troubleshooting/}
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{./sourdough-starter/}
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{./troubleshooting/crumb-structures/}
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{./history/}
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{./images/external/}
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}
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\advance\cftsecnumwidth 0.5em\relax
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\advance\cftsubsecindent 0.5em\relax
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\advance\cftsubsecnumwidth 0.5em\relax
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\begin{document}
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\begin{titlepage}
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\centering
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\includegraphics[width=\textwidth]{cover-page}
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Version:
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\today
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\end{titlepage}
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\frontmatter
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\tableofcontents
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\chapter{Foreword}
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\input{intro/foreword}
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\chapter{Preface}
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\input{intro/preface}
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\chapter{Acknowledgements}
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\input{intro/acknowledgements}
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\mainmatter
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\chapter{The history of sourdough}
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\input{history/sourdough-history}
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\chapter{How sourdough works}
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\input{basics/how-sourdough-works}
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\chapter{Making a sourdough starter}
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\input{sourdough-starter/sourdough-starter}
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\chapter{Sourdough starter types}
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\input{sourdough-starter/sourdough-starter-types}
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\chapter{Flour types}
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\input{flour-types/flour-types}
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\chapter{Bread types}
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\input{bread-types/bread-types}
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\chapter{Wheat sourdough}
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\label{chapter:wheat-sourdough}
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\section{The process}
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\section{Readying your starter}
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\section{Ingredients}
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\section{Hydration}
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\section{Autolyse}
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\section{Fermentolyse}
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\section{Dough strength}
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\section{Controlling fermentation}
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\section{Optional Preshaping}
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\section{Shaping}
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\section{Proofing}
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\chapter{Non wheat bread basics}
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\section{Ingredients}
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\section{Managing acidity}
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\section{To shape or not to shape}
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\section{Proofing}
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\chapter{Baking}
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\section{The role of steam}
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\section{Temperature}
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\section{Home oven setup}
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\section{Dutch ovens}
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\chapter{Storing bread}
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\section{Fridge}
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\section{Room temperature}
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\section{Frozen}
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\chapter{Troubleshooting}
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\input{troubleshooting/crumb-structures/crumb-structures}
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\input{troubleshooting/misc}
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\printbibliography
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\end{document}
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