Merge remote-tracking branch 'upstream/main' into 225-ebook-situation

.gitignore

@@ -58,6 +58,7 @@ book_serif/
 release_sans_serif/
 book/book_sans_serif-epub/
 book/static_website_html/*
+book/bw-book-epub/*
 epub/
 *.opf
 website/static_website_html/*

README.md

@@ -78,8 +78,10 @@ There's an additional enhanced accessibility version using a sans serif font:
 
 * [Download compiled .pdf version](https://www.the-bread-code.io/book-sans-serif.pdf)
 
-**The ebook files in .mobi and .azw3 have been retired, please let us know if
-you were using them.**
+An additional black and white ebook is provided with a greatly reduced file size. This
+shrinks the book from more than 50MB down to ~5MB:
+
+* [Download compiled .epub version](https://www.the-bread-code.io/bw-book.epub)
 
 ## Online HTML version (WIP)
 

book/makefile

@@ -27,7 +27,7 @@ website_dir := static_website_html
 # List all files that are dependencies
 chapters = baking basics bread-types cover flour-types history intro mix-ins\
 		non-wheat-sourdough sourdough-starter storing-bread troubleshooting\
-		wheat-sourdough
+		wheat-sourdough glossary
 
 src_tables  := $(wildcard tables/table-*.tex)
 src_figures := $(wildcard figures/fig-*.tex) figures/flowcharts_tikz.tex

book/sourdough.sty

@@ -10,9 +10,16 @@
 \usepackage[mode=match, reset-text-family=false]{siunitx}
 \usepackage{fontspec}
 \usepackage{calc}
+\usepackage{enumitem}
 \usepackage[font={sffamily, sbseries}]{quoting}
+\usepackage{enumitem}
 \usepackage{microtype}
 
+% style=nextline breaks on make4ht
+\ifdefined\HCode\else
+\setlist[description]{style=nextline, leftmargin=0cm}
+\fi
+
 \DeclareNewTOC[
   type=flowchart,%
   types=flowcharts,%  ,
@@ -28,6 +35,9 @@
 \newcommand{\ie}{\emph{i.e.}\@ifnextchar.{\!\@gobble}{}}
 \newcommand{\eg}{\emph{e.g.}\@ifnextchar.{\!\@gobble}{}}
 
+% Consistent pH values
+\newcommand{\pHvalue}[1]{pH~\SI{#1}{}}
+
 % For tables
 \renewcommand\theadfont{\bfseries}
 

book/troubleshooting/crumb-structures.tex

@@ -98,8 +98,9 @@ \subsection{Overfermented}%
 It is excellent in combination with something
 sweet or a soup.  From a consistency perspective, it is no longer as fluffy as it could be.
 The crumb might also taste a little bit gummy. That's because it has been broken down a lot
-by the bacteria. Furthermore, this style of bread has a significantly lower amount of gluten~\cite{raffaella+di+cagno}
-and is no longer comparable to raw flour, it's a fully fermented product.
+by the bacteria. Furthermore, this style of bread has a significantly lower amount
+of gluten~\cite{raffaella+di+cagno} and is no longer comparable to raw flour,
+it's a fully fermented product.
 You can compare it with a blue cheese that is almost lactose free.
 
 When trying to work with the dough, you will notice that suddenly the dough feels
@@ -138,6 +139,17 @@ \subsection{Overfermented}%
 in less acidity in your final bread. If you are a chaser of a very strong tangy
 flavor profile, then a stronger flour with more gluten will help.
 
+When retarding sourdough (cold proofing in the refrigerator), temperature plays a
+pivotal role in fermentation rates.  As the dough chills in the refrigerator,
+fermentation decelerates. Starting the retarding process at a warmer
+temperature means this deceleration takes longer.
+
+For instance, a dough that's ideal after 8 hours of retarding might be ready in
+merely 4~hours if it began at a higher temperature. Thus, it's crucial to
+experiment and determine the optimal retarding duration for your specific
+conditions. Conversely, if the dough starts colder, fermentation halts more
+rapidly in the refrigerator. In such scenarios, allowing the dough to proof at
+room temperature briefly before refrigerating can be beneficial.
 
 \subsection{Underfermented}
 

book/wheat-sourdough/wheat-sourdough.tex

@@ -859,8 +859,8 @@ \section{Bulk fermentation}%
 measured using such a meter. The more acidity, the lower the pH
 value of your dough. The pH scale is logarithmic, meaning
 that each digit change will have a 10x increase in acidity.
-A sourdough dough might begin fermenting at a pH of 6,
-then shortly before baking has a pH of around 4. This means
+A sourdough dough might begin fermenting at \pHvalue{6.0},
+then shortly before baking has roughly \pHvalue{4.0}. This means
 that the dough itself is 10x times 10x (= 100x) sourer
 than at the beginning. By using the meter, you can always
 judge the state of your dough's acidification and then act