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| \documentclass[paper=a4, twoside=false, fontsize=12pt]{scrbook} | ||
|
|
||
| % General packages | ||
| \usepackage{sourdough} | ||
| \usepackage[ | ||
| paperwidth=210mm, | ||
| paperheight=260mm, | ||
| top=10mm, | ||
| bottom=80mm, | ||
| inner=10mm, | ||
| outer=10mm, | ||
| marginparsep=7mm, | ||
| marginparwidth=48mm, | ||
| ]{geometry} | ||
| \usepackage{subcaption} | ||
|
|
||
| \pagenumbering{gobble} | ||
| % Basic attributes | ||
| \author{Hendrik Kleinwächter} | ||
| \title{The Sourdough Framework\\\texttt{tl;dr Booklet Version}} | ||
| \begin{document} | ||
| \maketitle | ||
|
|
||
| \section*{Sourdough starter} | ||
| \begin{flowchart}[!htb] | ||
| \centering | ||
| \input{figures/fig-starter-process.tex} | ||
| \caption*{How to setup a sourdough starter} | ||
| \end{flowchart} | ||
|
|
||
| \begin{flowchart}[!htb] | ||
| \centering | ||
| \input{figures/fig-starter-readiness.tex} | ||
| \caption*{Preparing your starter for baking} | ||
| \end{flowchart} | ||
|
|
||
| \begin{flowchart}[!htb] | ||
| \centering | ||
| \input{figures/fig-starter-maintenance.tex} | ||
| \caption*{Maintaining your starter, change ratio as per starter hydration | ||
| type} | ||
| \end{flowchart} | ||
|
|
||
| \clearpage{} | ||
| \section*{Baker's math} | ||
| \begin{table}[!htb] | ||
| \centering | ||
| \input{tables/table-bakers-math-example.tex} | ||
| \caption*{An example table demonstrating how to properly calculate using | ||
| baker's math. All the ingredients are calculated as a percentage of the | ||
| flour quantity.} | ||
| \end{table} | ||
|
|
||
| \section*{Basic recipes} | ||
| \subsection*{Flat bread} | ||
| \input{recipes/flat-bread.tex} | ||
| \clearpage{} | ||
|
|
||
| \subsection*{Freestanding \& sandwich wheat-based breads} | ||
| \begin{table}[!htb] | ||
| \centering | ||
| \begin{tabular}{@{}lrrrp{0.4\linewidth}@{}} | ||
| \toprule | ||
| \thead{Ingredient}& & \thead{Percentage} & \thead{Calculation} & \thead{Comments} \\ \midrule | ||
| Flour & \qty{400}{g} & & & \\ | ||
| Whole-wheat flour & \qty{100}{g} & & & \\ | ||
| Total flour & & \qty{100}{\percent} & \qty{500}{g} & \\ | ||
| Water & & \qty{60}{\percent} & \qty{300}{g} & \\ | ||
| Sourdough starter & & \qty{10}{\percent} & \qty{50}{g} & \\ | ||
| Salt & & \qty{2}{\percent} & \qty{10}{g} & \\ \midrule | ||
| Flour & & \qty{100}{\percent} & & \\ | ||
| Water & & & & \\ | ||
| Sourdough starter & & & & \\ | ||
| Salt & & & & \\ \midrule | ||
| Flour & & & & \\ | ||
| & & & & \\ | ||
| & & & & \\ | ||
| & & & & \\ | ||
| & & & & \\ \bottomrule | ||
| \end{tabular} | ||
| \caption*{Table for your own calculation using baker's math} | ||
| \end{table} | ||
|
|
||
| \begin{flowchart}[!htb] | ||
| \centering | ||
| \input{figures/fig-wheat-sourdough-process.tex} | ||
| \caption*{The whole process of making wheat based sourdough breads} | ||
| \end{flowchart} | ||
|
|
||
| \begin{flowchart}[!htb] | ||
| \centering | ||
| \input{figures/fig-kneading-process.tex} | ||
| \caption*{The kneading process to create dough strength} | ||
| \end{flowchart} | ||
|
|
||
| \begin{flowchart}[!htb] | ||
| \centering | ||
| \input{figures/fig-bulk-fermentation.tex} | ||
| \caption*{How to properly manage bulk fermentation} | ||
| \end{flowchart} | ||
|
|
||
| \begin{figure*}[!htb] | ||
| \centering | ||
| \includegraphics[width=\textwidth]{stretch-and-fold-steps} | ||
| \caption*{An overview of the steps involved to perform stretch and folds for | ||
| wheat-based doughs. They are optional and should only be done when the dough | ||
| flattened out a lot.}% | ||
| \end{figure*} | ||
| \clearpage{} | ||
|
|
||
| \section*{Shaping} | ||
|
|
||
| \begin{figure*}[!htb] | ||
| \centering | ||
| \begin{subfigure}{.475\linewidth} | ||
| \includegraphics[width=\linewidth]{preshape-direction} | ||
| \caption*{Preshaping: Drag the dough in the direction of the rough | ||
| surface area.}% | ||
| \end{subfigure} | ||
| \begin{subfigure}{.475\linewidth} | ||
| \includegraphics[width=\linewidth]{step-1-flour-applied} | ||
| \caption*{Step 1: Apply flpour to the dough's surface.}% | ||
| \end{subfigure}\hfill % <-- "\hfill" | ||
| \medskip % create some *vertical* separation between the graphs | ||
| \begin{subfigure}{.475\linewidth} | ||
| \includegraphics[width=\linewidth]{step-2-flipped-over} | ||
| \caption*{Step 2: Flipp-over dough. Note how the sticky side is facing | ||
| you while the floured side is facing the countertop.} | ||
| \end{subfigure}\hfill % <-- "\hfill" | ||
| \begin{subfigure}{.475\linewidth} | ||
| \includegraphics[width=\linewidth]{step-3-rectangular} | ||
| \caption*{Step 3: Make the dough rectangular, keep the sticky side | ||
| facing you while the floured side is facing the countertop.}% | ||
| \end{subfigure} | ||
| \caption*{First steps of shaping process} | ||
| \end{figure*} | ||
|
|
||
| \begin{figure*}[htb!] | ||
| \centering | ||
| \includegraphics[width=\textwidth]{step-4-folding} | ||
| \caption*{Step 4: The process of folding a batard. Note how the rectangle | ||
| is first glued together and then rolled inwards to create a dough roll. | ||
| Utimately the edges are sealed to create a more uniform dough.}% | ||
| \end{figure*} | ||
| \clearpage{} | ||
|
|
||
| \section*{Proofing} | ||
| \begin{flowchart}[!htb] | ||
| \centering | ||
| \input{figures/fig-proofing-process.tex} | ||
| \end{flowchart} | ||
| \clearpage{} | ||
|
|
||
| \section*{Baking} | ||
| \begin{flowchart}[!htb] | ||
| \centering | ||
| \input{figures/fig-baking-process.tex} | ||
| \caption*{Summary of different bread baking processes} | ||
| \end{flowchart} | ||
|
|
||
|
|
||
| \begin{flowchart}[!htb] | ||
| \centering | ||
| \input{figures/fig-inverted-tray-method.tex} | ||
| \caption*{Baking with the inverted tray method} | ||
| \end{flowchart} | ||
|
|
||
| \begin{flowchart*}[!htb] | ||
| \centering | ||
| \input{figures/fig-dutch-oven-process.tex} | ||
| \caption*{Baking with a Dutch Oven} | ||
| \end{flowchart*} | ||
| \clearpage{} | ||
| \end{document} |
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