Build working.

7 files changed, 17 insertions, 12 deletions

diff --git a/.gitignore b/.gitignore
index 5f8bb43..092a08d 100644
--- a/.gitignore
+++ b/.gitignore
@@ -1 +1,2 @@
 *pdf
+target/
diff --git a/02-06-leavening.md b/02-06-leavening.md
index 900d615..9cf55a4 100644
--- a/02-06-leavening.md
+++ b/02-06-leavening.md
@@ -25,7 +25,7 @@ measure out 40% of that weight to convert to active dry.
 
 Active dry yeast needs to be “proofed” before using, which means it
 needs to be dissolved in about ¼ to ½ cup of lukewarm water (about 90
-degrees F or so).
+\degree F or so).
 
 **Instant yeast:** This is what many amateur bakers prefer to use. In
 grocery stores you'll often find it labels "Rapid Rise Yeast" or
diff --git a/03-04-poolish-baguettes.md b/03-04-poolish-baguettes.md
index 70dee4c..0f8bc28 100644
--- a/03-04-poolish-baguettes.md
+++ b/03-04-poolish-baguettes.md
@@ -1,6 +1,6 @@
-Poolish Baguettes
+## Poolish Baguettes
 
-JMonkey
+**JMonkey**
 
 I don’t make white breads often, but there’s nothing quite like a few
 homemade baguettes to accompany an elegant meal. This recipe was
diff --git a/03-05-ciabatta-with-poolish.md b/03-05-ciabatta-with-poolish.md
index 0c0b1b3..95ccfe0 100644
--- a/03-05-ciabatta-with-poolish.md
+++ b/03-05-ciabatta-with-poolish.md
@@ -1,4 +1,6 @@
-## Ciabatta with Poolish -- _JMonkey_
+## Ciabatta with Poolish 
+
+**JMonkey**
 
 This traditional Italian bread is made from a very wet dough and is
 barely shaped. As a result, it's full of nice, big holes. Great with
diff --git a/03-14-whole-wheat-sourdough-sandwhich.md b/03-14-whole-wheat-sourdough-sandwhich.md
index 434fbf6..8a53629 100644
--- a/03-14-whole-wheat-sourdough-sandwhich.md
+++ b/03-14-whole-wheat-sourdough-sandwhich.md
@@ -23,11 +23,11 @@ hydration)
 * Whole wheat flour: 500 grams or about 4 cups
 * Salt: 10 grams or 1.25 tsp
 * Water:
-        * Using a wet starter: 225 grams or 1 cup
-        * Using a stiff starter: 285 grams or 1.25 cups
+    1. Using a wet starter: 225 grams or 1 cup
+    2. Using a stiff starter: 285 grams or 1.25 cups
 * Whole wheat starter
-        * Wet starter (100% hydration) 300 grams or 1 ¼ cup
-        * Stiff starter (60% hydration) 240 grams or 1 cup
+    1. Wet starter (100% hydration) 300 grams or 1 ¼ cup
+    2. Stiff starter (60% hydration) 240 grams or 1 cup
 * Honey: 21 grams or 1 Tbs
 * Unsalted butter: 14 grams or 1 Tbs
 
diff --git a/Makefile b/Makefile
index 088fd81..027b87a 100644
--- a/Makefile
+++ b/Makefile
@@ -4,7 +4,7 @@ TARGETS=$(SOURCES:%.md=target/%.tex)
 default: target/ \
 	target/Makefile \
 	target/the-fresh-loaf.tex \
-	$(TARGETS) include.tex
+	$(TARGETS) include.tex 
 
 target/:
 	mkdir target
@@ -15,7 +15,7 @@ target/Makefile: TexMakefile
 target/%.tex: %.md
 	pandoc --top-level-division=chapter $^ -o $@
 include.tex:
-	rm target/include.tex
+	rm target/include.tex || echo
 	touch target/include.tex
 	for f in $(SOURCES:%.md=%);\
 		do echo \\include{$$f} >> target/include.tex;\
diff --git a/the-fresh-loaf.tex b/the-fresh-loaf.tex
index d3948d4..1339320 100644
--- a/the-fresh-loaf.tex
+++ b/the-fresh-loaf.tex
@@ -12,6 +12,7 @@
 \usepackage{hanging} % for bib indentations
 \usepackage{ragged2e}
 \usepackage{blindtext}
+\usepackage{gensymb} % For \degree
 
 \usepackage[hyphens]{url}
 \usepackage{hyperref}
@@ -40,10 +41,11 @@
 
 \renewcommand\thesection{\arabic{section}}
 
-\titleformat{\chapter}[display]{\sffamily\LARGE\bfseries\raggedright}{}{0em}{}
-\titlespacing*{\chapter}{0pt}{-50pt}{40pt}
+\titleformat{\chapter}[display]{\LARGE\bfseries\raggedright}{}{0em}{}
+\titlespacing*{\chapter}{0pt}{100pt}{40pt}
 \titleformat{\section}{\large\bfseries\raggedright}{{\sf\thesection}}{2em}{}
 \titleformat{\subsection}{\bfseries}{{\sf\thesubsection}}{1.5em}{}
+\titleformat{\subsubsection}{\bfseries}{{\sf\thesubsubsection}}{1.5em}{}
 
 \pagestyle{fancy}
 \renewcommand{\chaptermark}[1]{%