mirror of
https://github.com/hendricius/the-sourdough-framework
synced 2025-11-11 13:41:12 -06:00
50bf7f1de4
* Make headrow in tables bold
* Simplify tables markup
- Markup is definitely simpler.
- Will not be built separately in a pdf anymore.
- Fixed some typo as well
- Relatively coherent look
- Can be better, some sizes are relatively arbitrary
* Remove horizontal separation inside tables
Not very nice if you ask me..
* Fix some tables for the ebook
The alignement trick to have nicely alignment on = sign or on unit (g)
used broke the html. Reverting to a less optimal version on pdf while
not breaking the html.
* Simplify table for html output
* Revert "Simplify table for html output"
This reverts commit f85d65adb7.
* Revert pancake table
This way it builds ebook correctly.
28 lines
1.4 KiB
TeX
28 lines
1.4 KiB
TeX
\begin{tabular}{@{}>{\bfseries}p{0.12\textwidth}p{0.273\textwidth}p{0.273\textwidth}p{0.273\textwidth}@{}}
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\toprule
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&\multicolumn{3}{c}{\textbf{Fermentation}}\\
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\cmidrule(rl){2-4}
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& \thead{Too short} & \thead{Too long} & \thead{Perfect} \\ \midrule
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Crumb texture & Unbaked gummy areas towards the bottom of the bread.
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& Crumb can be perceived as gummy as most gluten broken down.
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& Crumb evenly baked. Crumb can be perceived as moist, but not gummy.
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\\
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Alveoli & Overly large alveoli in the crumb ``craters''.
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& Many tiny alveoli equally distributed.
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& Alveoli evenly distributed, no ``craters''.
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\\
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Taste & Pale neutral taste.
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& Strong acidic flavor profile. Acidity overweighs when tasting.
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& Balanced flavor profile, not too mild but also not too sour.
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Depending on starter vinegary or lactic notes.
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\\
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Texture & Overall poor texture.
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& Good consistency, crumb is not as fluffy as it could be.
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& Great combination of textures.
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\\
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Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough.
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& Very flat pancake like structure after baking.
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& Great vertical oven spring. Dough grows more upwards rather than sideways.
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\\ \bottomrule
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\end{tabular}
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