diff options
| -rw-r--r-- | .gitignore | 1 | ||||
| -rw-r--r-- | 02-06-leavening.md | 2 | ||||
| -rw-r--r-- | 03-04-poolish-baguettes.md | 4 | ||||
| -rw-r--r-- | 03-05-ciabatta-with-poolish.md | 4 | ||||
| -rw-r--r-- | 03-14-whole-wheat-sourdough-sandwhich.md | 8 | ||||
| -rw-r--r-- | Makefile | 4 | ||||
| -rw-r--r-- | the-fresh-loaf.tex | 6 |
7 files changed, 17 insertions, 12 deletions
@@ -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 @@ -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]{% |