19 files changed, 92 insertions, 37 deletions

diff --git a/02-02-bakers-math.md b/02-02-bakers-math.md
index 1ff169f..7790a00 100644
--- a/02-02-bakers-math.md
+++ b/02-02-bakers-math.md
@@ -26,9 +26,9 @@ take a typical formula for French bread:
 So, let's say we've got 500 grams of flour. If I wanted to make French
 bread, here's how I'd figure out the weight of the other ingredients\
 
-* Water: 500 * 0.66 = 330 grams
-* Salt: 500 * .02 = 10 grams
-* Instant yeast: 500 *.006 = 3 grams
+* Water: $500 \times 0.66 = 330$ grams
+* Salt: $500 \times 0.02 = 10$ grams
+* Instant yeast: $500 \times 0.006 = 3$ grams
 
 We can also first decide how much dough we want, and work backwards.
 Let's say we want to make 1 kilogram of dough. First, we need to figure
diff --git a/02-06-leavening.md b/02-06-leavening.md
index 9cf55a4..c4daab3 100644
--- a/02-06-leavening.md
+++ b/02-06-leavening.md
@@ -72,10 +72,10 @@ Francisco-style sourdoughs and many German ryes are very sour, indeed!
 
 Different starters will produce different levels of sourness, but by
 far the most important factor in a sourdough bread's flavor is
-temperature. If the dough is allowed to ferment at 80 to 85 degrees or
+temperature. If the dough is allowed to ferment at 80\degree to 85\degree or
 is allowed to rise slowly overnight in the fridge or in a cool room
-(35 to 50 degrees F), the bread will have a markedly stronger flavor
-than a sourdough that rose at room temperature (65 – 70 degrees F).
+(35\degree to 50\degree F), the bread will have a markedly stronger flavor
+than a sourdough that rose at room temperature (65\degree to 70\degree F).
 
 Sourdough breads generally keep well, because their acid content slows
 down the staling process. In addition, the acid in sourdough both
diff --git a/02-17-baking.md b/02-17-baking.md
index f59bb81..a97f5f6 100644
--- a/02-17-baking.md
+++ b/02-17-baking.md
@@ -1,18 +1,18 @@
 #### Baking
 
 For breads that contain butter and sweeteners, I usually bake them at
-350 degrees F for about 55 minutes to an hour for loaves, and 25 to 30
+350\degree F for about 55 minutes to an hour for loaves, and 25 to 30
 minutes for rolls.
 
 For “lean” breads, which contain only the basic four ingredients, I
-bake them at 450 degrees F. Baguettes and rolls bake for about 20 – 25
+bake them at 450\degree F. Baguettes and rolls bake for about 20 – 25
 minutes, while most other loaves bake for 35 to 45 minutes.
 
 An instant read thermometer is a big help in telling when a loaf is
 done. Stick the thermometer into the bottom of the loaf and push until
 the tip is in the center of the bread. Breads with butter and
-sweeteners are done at about 195 degrees F, while lean loaves should
-be at about 205 degrees F.
+sweeteners are done at about 195\degree F, while lean loaves should
+be at about 205\degree F.
 
 For lean breads that are freeform (i.e. not panned), I like to use a
 baking stone to get better volume and a crisper crust, though you
diff --git a/02-18-storing-bread.md b/02-18-storing-bread.md
index 8bf9e61..a40ae05 100644
--- a/02-18-storing-bread.md
+++ b/02-18-storing-bread.md
@@ -18,4 +18,4 @@ at temperatures in the 30s and 40s.
 Bread freezes very well. Let it cool to room temperature, and then
 wrap it in foil or place it in a plastic bag. You can either let it
 thaw out on its own (which takes half a day or so), or wrap it in foil
-and bake it at 350 degrees for about 45 minutes.
+and bake it at 350\degree F for about 45 minutes.
diff --git a/02-19-scoring-bread.md b/02-19-scoring-bread.md
index 58864d9..b8adf40 100644
--- a/02-19-scoring-bread.md
+++ b/02-19-scoring-bread.md
@@ -61,7 +61,7 @@ in a dryer dough.
 makes with the surface of the loaf is important in determining how the
 cut will open up. If you want the cuts to spread equally from the cut
 and to open quickly, as is traditional with round loaves (boules), the
-knife should be held vertically – at 90 degrees to the surface of the
+knife should be held vertically – at 90\degree to the surface of the
 loaf.
 
 Video on Scoring a Boule: <http://youtu.be/gnL7mvR9wFg>.
@@ -72,7 +72,7 @@ patterns, simple crosses or much more elaborate and creative patterns.
 **Scoring a long loaf (bâtard):** If you want the cuts to spread more
 slowly and create an "ear," as is generally desired with long loaves
 (baguettes and bâtards), the knife blade should be held at a shallow
-angle with the surface of the loaf, at about 20-30 degrees or so. Many
+angle with the surface of the loaf, at about 20-30\degree or so. Many
 find using a curved blade helps make this type of cut. The blade is
 held with the concave surface facing up (away from the loaf). A flap
 of dough is created that will lift up to create an “ear” as the loaf
@@ -144,7 +144,7 @@ bâtards, one must attend to 3 variables when scoring them:
 
 1. The cuts should be almost parallel to the long axis of the loaf.
 
-2. The blade should be held at about a 30 degree angle to the surface
+2. The blade should be held at about a 30\degree angle to the surface
 of the loaf.
 
 3. The depth of the cut should be shallow - about 1/4 inch.
diff --git a/03-02-buttermilk-and-honey-whole.md b/03-02-buttermilk-and-honey-whole.md
index 1f1cb61..0cf4c12 100644
--- a/03-02-buttermilk-and-honey-whole.md
+++ b/03-02-buttermilk-and-honey-whole.md
@@ -58,9 +58,9 @@ greased 8½" by 4½" bread pan.
 
 I’ll often make the dough after dinner. After the first rise is
 complete, I’ll shape it, put another pan on top and then place it
-outside if the temperatures will get down into the 45 to 55 degree
+outside if the temperatures will get down into the 45 to 55\degree F
 range. If it’ll be colder than that, I place it in our "cold room"
-which is unheated, but rarely gets below 40 degrees.
+which is unheated, but rarely gets below 40\degree F.
 
 If it's going to be a hot summer night, I'll pop it in the fridge, but
 that usually means that I’ll need to let it warm up for 2-3 hours in
@@ -71,6 +71,6 @@ boiling water in the bottom of the cooler and then close it up quick.
 **Scoring and baking**
 
 I usually score the dough with a single slash down the center, but
-it's not necessary. I bake at 350 degrees F for about 55 minutes. If
+it's not necessary. I bake at 350\degree F for about 55 minutes. If
 you like, you don't even need to preheat the oven. Just pop it in cold
 and turn the oven on.
diff --git a/03-03-san-fransisco-style-sourdough.md b/03-03-san-fransisco-style-sourdough.md
index 06c9a24..676c4b0 100644
--- a/03-03-san-fransisco-style-sourdough.md
+++ b/03-03-san-fransisco-style-sourdough.md
@@ -74,4 +74,4 @@ couple of baguette-style slashes.
 
 While you can certainly bake this bread on a cookie sheet, it benefits
 from a stone and some steam, or a covered baker. However you do it,
-bake at 450 degrees for about 35-40 minutes.
+bake at 450\degree F for about 35-40 minutes.
diff --git a/03-04-poolish-baguettes.md b/03-04-poolish-baguettes.md
index 0f8bc28..60f4f45 100644
--- a/03-04-poolish-baguettes.md
+++ b/03-04-poolish-baguettes.md
@@ -54,7 +54,7 @@ pieces, and preshape into rounds.  Cover and let them rest about 20
 minutes.  Then shape into baguettes about 12 inches longg and cover,
 letting them rise for about 1 hour to 90 minutes.
 
-Score and bake on a preheated stone in a 460 degree oven with steam
+Score and bake on a preheated stone in a 460\degree F oven with steam
 for about 25 minutes.
 
 If you want to make a round or a batard, you’ll need to bake for about
diff --git a/03-05-ciabatta-with-poolish.md b/03-05-ciabatta-with-poolish.md
index 95ccfe0..be7ad34 100644
--- a/03-05-ciabatta-with-poolish.md
+++ b/03-05-ciabatta-with-poolish.md
@@ -5,7 +5,7 @@
 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
 olive oil or a good-tasting vinegar, and some pasta. This recipe was
-adapted from "Bread" by Jeffrey Hammelman.
+adapted from _Bread_ by Jeffrey Hammelman.
 
 **Formula**
 
@@ -59,6 +59,6 @@ covered, for about 90 minutes.
 **Baking**
 
 Dimple the loaf with wet fingers all the way across and almost all the
-way through to the bottom of the loaf.  Load onto a hot stone at 460
-degrees with steam and bake for about 35 to 40 minutes.  Let it rest
+way through to the bottom of the loaf.  Load onto a hot stone at
+460\degree F with steam and bake for about 35 to 40 minutes.  Let it rest
 one hour before slicing.
diff --git a/03-06-25-percent-whole-wheat.md b/03-06-25-percent-whole-wheat.md
index edb7141..e4dd173 100644
--- a/03-06-25-percent-whole-wheat.md
+++ b/03-06-25-percent-whole-wheat.md
@@ -17,12 +17,12 @@
   never more than 2 teaspoons
 * ~1.5% salt
   
-*Pre-ferment*
+**Pre-ferment**
 
 Make a poolish with 8 ounces of stone ground whole wheat flour and 8
 ounces of water and as much yeast as will lay on a table knife blade.
 
-*Mixing and dough development*
+**Mixing and dough development**
 
 Add 14 ounces of water to the poolish and a teaspoon of dry yeast
 just to kick things along.
diff --git a/03-07-40-pecent-rye-w-caraway.md b/03-07-40-pecent-rye-w-caraway.md
index 4a8cd9b..8dc108c 100644
--- a/03-07-40-pecent-rye-w-caraway.md
+++ b/03-07-40-pecent-rye-w-caraway.md
@@ -4,7 +4,7 @@
 
 > There is no other bread for a Reuben.
 >
-> This recipe was adapted from "Bread" by Jeffrey Hammelman.
+> This recipe was adapted from _Bread_ by Jeffrey Hammelman.
 
 **Formula**
 
@@ -58,4 +58,4 @@ couple of baguette-style slashes.
 
 While you can certainly bake this bread on a cookie sheet, it benefits
 from a stone and some steam, or a covered baker. However you do it,
-bake at 450 degrees for about 40 minutes.
+bake at 450\degree F for about 40 minutes.
diff --git a/03-08-40-percent-rye-w-flaxseeds.md b/03-08-40-percent-rye-w-flaxseeds.md
index 552c649..6054d75 100644
--- a/03-08-40-percent-rye-w-flaxseeds.md
+++ b/03-08-40-percent-rye-w-flaxseeds.md
@@ -69,7 +69,7 @@ couple of baguette-style slashes.
 
 While you can certainly bake this bread on a cookie sheet, it benefits
 from a stone and some steam, or a covered baker. However you do it,
-bake at 450 degrees for about 40 minutes.
+bake at 450\degree F for about 40 minutes.
 
 Because of its high rye content, this bread should cool for at least 3
 hours and up to 24 hours to allow the bread set up. If you cut into it
diff --git a/03-09-overnight-sourdough-pizza-crust.md b/03-09-overnight-sourdough-pizza-crust.md
index 6ccf005..4f58788 100644
--- a/03-09-overnight-sourdough-pizza-crust.md
+++ b/03-09-overnight-sourdough-pizza-crust.md
@@ -18,7 +18,8 @@
 * All-purpose white flour: 40%
 * Water: 80%
 * Olive oil: 5%
-* Starter accounts for 2% of the flour at 60% hydration
+
+The starter accounts for 2% of the flour at 60% hydration.
 
 **Ingredients**
 
diff --git a/03-10-overnight-wholegrain-sourdough.md b/03-10-overnight-wholegrain-sourdough.md
index ba4f8fd..181a185 100644
--- a/03-10-overnight-wholegrain-sourdough.md
+++ b/03-10-overnight-wholegrain-sourdough.md
@@ -58,4 +58,4 @@ or a couple of baguette-style slashes.
 
 While you can certainly bake this bread on a cookie sheet, it benefits
 from a stone and some steam, or a covered baker.  However you do it,
-bake at 450 degrees for about 40 minutes.
+bake at 450\degree F for about 40 minutes.
diff --git a/03-11-thee-seed-sourdough-baguette.md b/03-11-thee-seed-sourdough-baguette.md
index 4ad9364..3c0f65f 100644
--- a/03-11-thee-seed-sourdough-baguette.md
+++ b/03-11-thee-seed-sourdough-baguette.md
@@ -6,7 +6,7 @@
 > the loaf, which is already full of sourdough flavor. It’s a bit too
 > much for most sandwiches, though.
 >
-> This recipe was adapted from "Bread" by Jeffrey Hammelman.
+> This recipe was adapted from _Bread_ by Jeffrey Hammelman.
 
 **Overall Formula**
 
@@ -47,7 +47,7 @@ sit overnight.
 **Toasting**
 
 Spread the sesame and sunflower seeds on a cookie sheet and toast them
-for 5 to 6 minutes at 380 degrees. Unless you have a high-end toaster
+for 5 to 6 minutes at 380\degree. Unless you have a high-end toaster
 oven, I'd recommend avoiding it -- some will burn, while others will
 be raw. Very unpleasant.
          
@@ -94,5 +94,5 @@ couple of baguette-style slashes.
 
 While you can certainly bake this bread on a cookie sheet, it benefits
 from a stone and some steam, or a covered baker.  However you do it,
-bake at 450 degrees for about 40 minutes.
+bake at 450\degree F for about 40 minutes.
 
diff --git a/03-12-whole-wheat-cinamon-rolls.md b/03-12-whole-wheat-cinamon-rolls.md
index a1661dd..64e918c 100644
--- a/03-12-whole-wheat-cinamon-rolls.md
+++ b/03-12-whole-wheat-cinamon-rolls.md
@@ -113,7 +113,7 @@ other and are about 50% bigger than they when you shaped them.
 
 **Baking**
 
-Bake at 350 degrees for about 30 minutes. When they are baked, for
+Bake at 350\degree F for about 30 minutes. When they are baked, for
 sticky buns, put foil or parchment paper over the top of the pan, and
 quickly invert it onto a cooling rack. Scrape any topping left in the
 pan on top of the buns.
diff --git a/03-14-whole-wheat-sourdough-sandwhich.md b/03-14-whole-wheat-sourdough-sandwhich.md
index 8a53629..0c28eb9 100644
--- a/03-14-whole-wheat-sourdough-sandwhich.md
+++ b/03-14-whole-wheat-sourdough-sandwhich.md
@@ -68,4 +68,4 @@ hot water in. The rise should only take a couple of hours this way.
 **Baking**
 
 There's no need to score the bread, but I often do anyway. Bake for
-about 55 minutes at 350 degrees F. No steam or pre-heating required.
+about 55 minutes at 350\degree F. No steam or pre-heating required.
diff --git a/04-01-glossary.md b/04-01-glossary.md
index 3d92c82..bbff7e6 100644
--- a/04-01-glossary.md
+++ b/04-01-glossary.md
@@ -49,7 +49,7 @@ before dividing/shaping.
 **Folding:** one of the best ways of encouraging gluten development in
 slack doughs. Folding the dough consists of taking a wet dough out of
 the bowl, spreading it out a little on a clean, well-floured surface,
-folding it in thirds like a letter, rotating it 90 degrees and folding
+folding it in thirds like a letter, rotating it 90\degree and folding
 it up again, picking it up and dusting the loose flour off of it, and
 then returning the dough to the bowl and covering it again. Like
 punching down, folding degases the dough some, but it also encourages
diff --git a/the-fresh-loaf.tex b/the-fresh-loaf.tex
index 1339320..9d49a9b 100644
--- a/the-fresh-loaf.tex
+++ b/the-fresh-loaf.tex
@@ -55,8 +55,8 @@
 \fancyfoot{}
 \fancyhead[RO]{\thepage}
 \fancyhead[LE]{\thepage}
-\fancyhead[RE]{\small\sc\itshape\leftmark}
-\fancyhead[LO]{\small\sc The Fresh Loaf}
+\fancyhead[LO]{\small\sc\itshape\leftmark}
+\fancyhead[RE]{\small\sc The Fresh Loaf}
 
 \usepackage{suffix}
 
@@ -90,6 +90,60 @@
 \begin{document}
 %includepdf{APORIA IV COVER.pdf}
 \frontmatter
+\vspace*{30pt}
+\begin{center}
+    \huge\sc The\ \ \ Fresh\ \ \ Loaf\\
+\end{center}
+
+\newpage
+\hfill
+
+\newpage
+
+\vspace*{30pt}
+\begin{center}
+    \huge{\sc The\ \ \ Fresh\ \ \ Loaf\\
+    \vspace*{10pt}
+    \large Baker's Handbook\\
+    \vspace{30pt}
+    Floyd Mann
+
+    Jeff Miller
+
+    David Snyder
+
+    Eric Hanner}\\
+    \vfill
+    {\large
+    Typesetting and Editing
+
+    {\sc Mohit Agarwal}}
+\end{center}
+
+\newpage
+
+\noindent
+Published by Mohit Agarwal, London
+
+\noindent
+© 2024 by The Fresh Loaf (\url{http://www.thefreshloaf.com})
+
+\noindent
+This work is distributed under a Creative Commons Attribution
+Non-Commercial Share-Alike License.  This means you are free to
+reproduce and modify text included in this work for
+non-commercial or educational use as long as you include a credit with
+the source listed as ``The Fresh Loaf (\url{http://www.thefreshloaf.com})''.  
+
+If you alter, transform, or build upon this work, you must distribute
+the resulting work only under the same or a similar license to this one.
+
+\noindent
+Published 2024
+
+\noindent
+30 29 28 27 26 24\hspace{4pt} 1 2 3 4 5 6 7 8 9 10
+
 \tableofcontents
 \mainmatter
 \input{ include }