Review non wheat (#252)

* Tidyup non-wheat process flowchart

- Factorize code
- Spread the boxes
- Align arrows

* Review non-wheat chapter

Usual typos and text improvements plus a little LaTeX magic for better
typography

book/book.tex

@@ -41,8 +41,6 @@ \chapter{Wheat sourdough}%
 \label{chapter:wheat-sourdough}
 \input{wheat-sourdough/wheat-sourdough}
 
-\chapter{Non wheat sourdough}%
-\label{chapter:non-wheat-sourdough}
 \input{non-wheat-sourdough/non-wheat-sourdough}
 
 % \input{mix-ins/mix-ins.tex}

book/figures/fig-non-wheat-process.tex

@@ -1,13 +1,13 @@
-\begin{tikzpicture}[node distance = 3cm, auto]
-  \node [start] (init) {Mix ingredients};
-  \node [block, below of=init, node distance=3cm] (bulk_ferment) {Bulk ferment};
-  \node [block, right of=init, node distance=3cm] (divide) {Divide};
-  \node [block, below of=divide, node distance=3cm] (shape) {Shape};
-  \node [block, right of=divide, node distance=3cm] (proof) {Proof};
-  \node [success, below of=proof, node distance=3cm] (bake) {Bake};
+\begin{tikzpicture}[node distance = 3.8cm, auto]
+  \node [start] (init) {Mix \\ingredients};
+  \node [block, below of=init, node distance = 3cm] (bulk_ferment) {Bulk ferment};
+  \node [block, right of=init] (divide) {Divide};
+  \node [block] at (divide |- bulk_ferment) (shape) {Shape};
+  \node [block, right of=divide] (proof) {Proof};
+  \node [success] at (proof |- bulk_ferment) (bake) {Bake};
   \path [line] (init) -- (bulk_ferment);
-  \path [line] (bulk_ferment) -- (divide);
+  \path [line] (bulk_ferment.north east) -- (divide.south west);
   \path [line] (divide) -- (shape);
-  \path [line] (shape) -- (proof);
+  \path [line] (shape.north east) -- (proof.south west);
   \path [line] (proof) -- (bake);
 \end{tikzpicture}

book/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -1,32 +1,20 @@
+\chapter{Non wheat sourdough}%
+\label{chapter:non-wheat-sourdough}
 \begin{quoting}
 In this chapter you will learn how to make a basic sourdough bread
-using non-wheat flour. This includes all flour except spelt.
+using non-wheat flour, basically all flour except spelt.
 The key difference between wheat and non-wheat flour is
-the quantity of gluten. Wheat and spelt feature a high amount
-of gluten. The non-wheat flours do not. In the case of rye flour,
-sugars called pentosans prevent gluten bonds from properly
-forming~\cite{rye+pentosans}.
+the quantity of gluten, the former feature a high amount
+of gluten, while the non-wheat flours do not.
 \end{quoting}
 
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{final-bread}
-  \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
-      The rye bread is not scored. The crust typically cracks open during
-      baking.}%
-  \label{fig:non-wheat-final-bread}
-\end{figure}
-
-For these flours including rye, emmer, and einkorn, no gluten
-development has to be done. This means there is no kneading,
-no over-fermentation, and no issues with making flat bread.
-The whole process
-is a lot easier. You mix the ingredients and
-wait for a certain period until the dough has
-reached the level of acidity that you like. Afterward, you
-shape the dough or pour it into a loaf pan. After a short proofing
-period, the bread can be baked. Due to the lack
-of gluten development, the final bread will feature a denser
-crumb compared to wheat.
+The whole process (see Flowchart~\ref{flc:non-wheat-sourdough}) is a lot
+easier: you mix the ingredients and wait for a certain period until the dough
+has reached the level of acidity that you like.  Afterward, you shape the
+dough or pour it into a loaf pan. After a short proofing period, the bread can
+be baked. Due to the lack of gluten development, the final bread will feature
+a denser crumb compared to wheat, as you can see in
+Picture~\ref{fig:rye-crumb}.
 
 \begin{flowchart}[!htb]
 \begin{center}
@@ -35,30 +23,46 @@
       process to make non-wheat sourdough bread.  The process is much simpler
       than making wheat sourdough bread. There is no gluten development. The
       ingredients are simply mixed together.}%
-  \label{fig:non-wheat-sourdough}
+  \label{flc:non-wheat-sourdough}
 \end{center}
 \end{flowchart}
 
+For non-wheat flours---including rye, emmer, and einkorn---no gluten
+development has to be done, meaning there is no kneading, no
+over-fermentation, and no issues with making flat bread.  In the case of rye
+flour, sugars called pentosans prevent gluten bonds from properly
+forming~\cite{rye+pentosans}.
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{final-bread}
+  \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
+      The rye bread is not scored. The crust typically cracks open during
+      baking.}%
+  \label{fig:non-wheat-final-bread}
+\end{figure}
+
+
 This chapter will focus on making rye bread. The flour could
 be replaced with einkorn or emmer based on your preference.
 
 The following recipe will make you 2 loaves:
-\begin{itemize}
-  \item \qty{1000}{\gram} of whole rye flour
-  \item \qty{800}{\gram} of room temperature water (\qty{80}{\percent})
-  \item \qty{200}{\gram} of sourdough starter (\qty{20}{\percent})
-  \item \qty{20}{\gram} of salt (\qty{2}{\percent})
-\end{itemize}
+
+\begin{tabular}{r@{}rl@{}}
+    \qty{1000}{\gram} &~(\qty{100}{\percent}) & Whole rye flour\\
+    \qty{800}{\gram}  &  (\qty{80}{\percent}) & Water at room temperature\\
+    \qty{200}{\gram}  &  (\qty{20}{\percent}) & Sourdough starter\\
+    \qty{20}{\gram}   &   (\qty{2}{\percent}) & Salt\\
+\end{tabular}
 
 The sourdough starter can be in an active or inactive state. If it has been
-at room temperature for a week with no feedings then it will be okay, or 
+at room temperature for a week with no feedings then it will be okay, same
 if it has come right out of the fridge then still it will be no problem.
 The dough is very forgiving.
 
-If you follow the suggested dough from the recipe you are making a relatively
-wet rye dough. It's so wet that it can only be made using a loaf pan. If
-you want to make a freestanding rye bread, consider reducing the hydration
-to around \qty{60}{\percent}.
+If you follow the suggested quantities from the recipe you are making a
+relatively wet rye dough. It's so wet that it can only be made using a loaf
+pan. If you want to make a freestanding rye bread, consider reducing the
+hydration to around~\qty{60}{\percent}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{ingredients}
@@ -68,12 +72,11 @@
   \label{fig:non-wheat-ingredients}
 \end{figure}
 
-Mix together all the ingredients with your hands. You can also
-opt for a spatula to simplify things. Rye flour itself is very
-sticky and unpleasant to mix by hand. The dough will stick
-a lot to your hands. If you use a stiff starter, it can be
-easier to dissolve it in the dough's water. Once dissolved,
-add the other ingredients.
+Mix together all the ingredients with your hands, or opt for a spatula to
+simplify things. Rye flour itself is very sticky and unpleasant to mix by
+hand, the dough will stick a lot to your hands. If you use a stiff starter, it
+could be easier to first dissolve it in the dough's water, then add the other
+ingredients.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sticky-hands}
@@ -84,7 +87,7 @@
   \label{fig:non-wheat-sticky-hands}
 \end{figure}
 
-The goal of the mixing process is to homogenize the dough. There
+The goal of the mixing process is simply to homogenize the dough, there
 is no need to develop any dough strength. Once you see that
 your sourdough starter has been properly incorporated, your
 dough is ready to begin bulk fermentation.
@@ -97,21 +100,11 @@
 You could let your dough sit for longer, but it wouldn't alter the
 final flavor profile by much.
 
-I~recommend waiting until the dough has roughly increased by~\qty{50}{\percent}
-in size. If you are daring, you can taste the dough
-to get an idea of the acidity profile. The dough will likely
-taste very sour. However, a lot of the acid will evaporate
-during the baking process. So the final loaf will not be
-as sour as the dough you are tasting.
-
-Once you are happy with the acidity level, proceed to dividing
-and shaping your dough. Shaping might not be possible if you opt
-for the wetter dough. If you made a drier dough, use as much
-flour as needed to dry the dough a little bit and form a dough ball.
-There is no folding the dough. All you do is tuck it together
-as much as is needed to apply the shape of your banneton.
-For the wetter dough, use a spatula and pour as much dough as
-needed into your greased loaf pan.
+I~recommend waiting until the dough has roughly increased
+by~\qty{50}{\percent} in size. If you are daring, you can taste the dough to
+get an idea of the acidity profile, it will likely taste very sour. However, a
+lot of the acid will evaporate during the baking process, therefore the final
+loaf will not be as sour as the dough you are tasting.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{crumb}
@@ -124,40 +117,45 @@
   \label{fig:rye-crumb}
 \end{figure}
 
-Carefully spread the dough with a spatula in your loaf pan. You
-can wet the spatula to make this process easier. Spread it
-until the surface looks smooth and shiny.
+Once you are happy with the acidity level, proceed to dividing
+and shaping your dough.  If you made a drier dough, use as much
+flour as needed to dry the dough a little bit and form a dough ball.
+There is no folding the dough. All you do is tuck it together
+as much as is needed to apply the shape of your banneton.
+
+Shaping might not be possible if you opt for the wetter dough. Carefully spread
+the dough with a spatula in your greased loaf pan, wetting the spatula to make
+this process easier. Spread it until the surface looks smooth and shiny.
 
 For proofing, I~recommend waiting around 60~minutes. An extended
 proofing period does not make sense unless you want to further
 increase the dough's acidity. The dough will not become fluffier
 the longer you proof. With the short proofing period, however,
-the dough will become a bit more homogenous. This way the final
+the dough will become a bit more homogeneous. This way the final
 bread looks more uniform. The proofing period also allows the
 dough to fully extend and fill the edges of the loaf pan. I~also
 like to move the dough to the fridge for proofing. The dough stays
 good in the fridge for weeks. You can proceed and bake it at a
 convenient time for you. 
 
 Once you are happy with the proofing stage, proceed and bake your dough
-just like you'd normally do. For more details please refer to 
+just like you'd normally do, more details can be found in
 Chapter~\ref{chapter:baking}. One challenging aspect
 of using a loaf pan is to make sure that the center part of your
 dough is properly cooked. For this reason, it is best to use a thermometer
-and measure the internal temperature. The bread is
-ready once the internal temperature reaches  \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
-removing the bread from the loaf pan once it reaches the desired
-temperature. Then you can continue baking the loaf without the pan and
-steam. This way you achieve a great crust all around your
-loaf. You can bake as long as you like until you have achieved
-your crust color of choice. The darker, the more crunchy
-the crust and the more flavor it offers. If you feel your
-dough might have been overly acidic, you can extend the baking time.
-The longer you bake, the more acidity will evaporate.
+and measure the internal temperature. The bread is ready once the internal
+temperature reaches \qty{92}{\degreeCelsius} (\qty{197}{\degF}). I~recommend
+removing the bread from the loaf pan once it reaches the desired temperature,
+then continue baking the loaf without the pan and steam. This way you achieve
+a great crust all around your loaf, and can bake as long as you like until you
+have achieved your crust color of choice. The darker, the more crunchy
+the crust and the more flavor it offers. If you feel your dough might have
+been overly acidic you can extend the baking time, as the longer you bake, the
+more acidity will evaporate.
 
 This is one of my favorite breads to bake which I~eat on an
 almost daily basis. The effort required to make bread like
 this is much lower compared to a wheat-based dough. In some
 cases, I~extend the recipe and add additional sourdough discard
 to the dough. You can add as much discard as you like. The resulting
-bread has a very complex but delicious flavor profile.
+bread will have a very complex but delicious flavor profile.