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https://github.com/hendricius/the-sourdough-framework
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400305a172
Those issues are: - Temp in flowchart - No front image - Chemical formula - No list of flowcharts - Weird looking table Also test fonts, accents, etc.. seems ok.
82 lines
2.7 KiB
TeX
82 lines
2.7 KiB
TeX
\documentclass[paper=a4, twoside=false, fontsize=12pt, parskip=half,
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bibliography=totoc, listof=totoc]{scrbook}
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% General packages
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\usepackage{sourdough}
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% Basic attributes
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\author{Hendrik Kleinwächter}
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\title{The Sourdough Framework}
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\begin{document}
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\input{cover/cover.tex}
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\titlepage
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{%
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\hypersetup{hidelinks}
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\ifdefined\HCode\else\tableofcontents\fi
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}
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\chapter{ebook problems}
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Dès Noël, où un zéphyr haï me vêt de glaçons würmiens, je dîne d’exquis rôtis
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de bœuf au kir, à l’aÿ d’âge mûr, \&cætera.
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Jörg bäckt quasi zwei Haxenfüße vom Wildpony.
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\begin{flowchart}[!htb]
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\begin{center}
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\input{figures/fig-dutch-oven-process.tex}
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\caption[Baking process with a dutch oven]{A visualization of the baking
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process using a dutch oven (DO). The dough is steamed for the first half
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of the bake and then baked without cover for the second half of the
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bake. The desired darkness and thickness of the crust depends on your
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personal preference. Some bakers prefer a lighter crust and others a
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darker.}%
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\label{fig:dutch-oven-process}
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\end{center}
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\end{flowchart}
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At around \qty{60}{\degreeCelsius} (\qty{140}{\degF}) the microbes in your
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dough start to die. There are rumors that until this happens the microbes
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produce a lot of \ch{CO2}.
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\begin{figure}[!htb]
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\begin{center}
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\input{figures/fig-ethanol-oxidation.tex}
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\caption[Acetic acid creation]{Oxygen is required to create acetic
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acid~\cite{acetic+acid+production}.}%
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\label{fig:ethanol-oxidation}
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\end{center}
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\end{figure}
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\begin{figure}[!htb]
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\includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
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\caption[Surface temperature for different steaming methods]{This
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chart shows how surface temperatures change using different steaming
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methods. In this case I~used a Dutch oven and an apple as dough
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replacement. All the apples were coming from the fridge. The temperature
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was measured using a barbecue thermometer. The more steam, the faster
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the surface temperature increases.}
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\end{figure}
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If you're a hobby brewer, you'll know that it's important to keep your beer at
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certain temperatures to allow the different amylases to convert the contained
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starches into sugar~\cite{beer+amylase}.
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This test, called the \emph{Iodine Starch Test}, involves mixing iodine into
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a sample of your brew and checking the color.
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\begin{table}[!htb]
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\begin{center}
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\input{tables/table-oven-baking-overview.tex}
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\caption[Different oven types]{An overview of different oven types and their
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different baking methods.}
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\end{center}
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\end{table}
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\printbibliography
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{%
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\hypersetup{hidelinks}
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\listofflowcharts
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\listoftables
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\listoffigures
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}
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\end{document}
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