Merge branch 'main' into better_plots_tikz_2

.github/workflows/release-book-website.yml

@@ -74,7 +74,7 @@ jobs:
           source_dir: book/release
           destination_dir: release
       - name: Upload book Artifacts
-        uses: actions/upload-artifact@v3
+        uses: actions/upload-artifact@v4
         with:
           name: books
           path: |
@@ -90,7 +90,7 @@ jobs:
           source_dir: website/static_website_html
           destination_dir: static_html_root
       - name: Upload website Artifacts
-        uses: actions/upload-artifact@v3
+        uses: actions/upload-artifact@v4
         with:
           name: website
           path: website/static_website_html

.github/workflows/test-book-website.yml

@@ -42,15 +42,15 @@ jobs:
             cd /app/book
             make -j -O build_serif_pdf build_ebook website
       - name: Upload book Artifacts
-        uses: actions/upload-artifact@v3
+        uses: actions/upload-artifact@v4
         with:
           name: books
           path: |
             book/book_serif/book.log
             book/book_serif/book.pdf
             book/book-epub/book.epub
       - name: Upload website Artifacts
-        uses: actions/upload-artifact@v3
+        uses: actions/upload-artifact@v4
         with:
           name: website
           path: website/static_website_html

book/sourdough-starter/sourdough-starter.tex

@@ -84,7 +84,8 @@ \section{Baker's math}%
 \section{The process of making a starter}
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{sourdough-starter.jpg}
+  \centering
+  \includegraphics[width=\textwidth]{sourdough-starter-activity-indicators}
   \caption[Very active sourdough]{A very active sourdough starter shown by the
       bubbles in the dough.}%
   \label{fig:sourdough-starter}
@@ -234,11 +235,22 @@ \section{The process of making a starter}
 You will
 still have some mixture left from your first day. As this contains
 possibly dangerous pathogens that have been activated make sure you discard
-this mixture. Once your sourdough starter is mature you never need to
-discard it. It's long-fermented flour that is an excellent addon
+this mixture. A rule of thumb is to begin keeping the discard,
+the moment you made your first successful bread. At that point
+your discard is long-fermented flour that is an excellent addon
 used to make crackers, pancakes or delicious hearty sandwich
 bread\ldots I~also frequently dry it and use it as a rolling agent
-for pizzas that I~am making.
+for pizzas that I~am making.\footnote{Discarding starter when preparing
+a new batch can be frustrating. With experience, bread-making
+becomes more efficient, and excess discard is rarely produced. It is
+possible to prepare just the right amount of starter
+needed for bread dough. In fact, a fully depleted starter can even be revived
+using a small portion of bread dough. Any leftover discard, rich in spores,
+can also serve as a backup to create a new sourdough starter. Simply mix the
+discard with a little flour and water, and it will spring back to life. That is a
+great option if the starter was accidentally depleted. A practical approach
+is to store all discard in a single jar in the fridge, adding new discard on
+top as needed and using it whenever required.}
 
 You should hopefully again see some bubbles, the starter increasing
 in size and/or the starter changing its smell. Some people give
@@ -272,9 +284,12 @@ \section{Determining starter readiness}
 \centering
   \input{figures/fig-starter-readiness.tex}
   \caption[Determining sourdough starter readiness]{A flow chart showing you how to
-      determine if your sourdough starter is ready to be used.  For checking
-      readiness look at a size increase and take note of your starter's smell.
-      Both are important indicators to check for readiness.}%
+      determine if your sourdough starter is ready to be used. Make sure to
+      wait at least \qtyrange{6}{12}{\hour} after feeding your
+      starter to check its readiness. To evaluate it, look at your starter's size
+      increase, airy texture and take note of its smell.
+      All three factors are important to properly evaluate your starter's activity level.
+      An active starter is an important foundation for a successful dough fermentation}%
   \label{fig:sourdough-starter-readiness}
 \end{flowchart}
 

book/style.css

@@ -15,6 +15,8 @@
   --padding-hamburger: 5px;
   --c-beige: #F3EDE6;
   --border-radius: 7px;
+  --image-padding: 14px;
+  --image-background: #ffffff;
 }
 
 @media (min-width: 1200px){
@@ -385,11 +387,6 @@ h4 {
   margin-top: 1em;
 }
 
-img[alt~="PIC"], iframe, a img {
-  border-radius: var(--border-radius);
-  border: 2px solid var(--c-black);
-}
-
 main.main-content, div.footnotes, main.titlepage {
   background-color: var(--c-beige);
 }
@@ -478,10 +475,6 @@ nav.TOC span:hover, nav.TOC span:hover *, nav.TOC span.chapterToc.selected, nav.
 }
 
 p.flowchart-image-wrapper {
-  background: white;
-  padding: 20px;
-  border-radius: var(--border-radius);
-  border: 2px solid var(--c-black);
   display: flex;
   justify-content: center;
 }
@@ -528,6 +521,19 @@ blockquote {
   display: none;
 }
 
+figure.float, div.figure, figure.figure {
+  padding: var(--image-padding);
+  background: var(--image-background);
+}
+
+figure.figure p.noindent {
+  text-align: center;
+}
+
+.flowchart-image-wrapper {
+  text-align: center;
+}
+
 @media (max-width: 768px) {
   .header {
     display: none;
@@ -572,10 +578,6 @@ blockquote {
     background: var(--c-black-background);
   }
 
-  p.flowchart-image-wrapper {
-    padding: 5px;
-  }
-
   .menu-entry:hover {
     background-color: transparent;
   }
@@ -593,4 +595,8 @@ blockquote {
     border: none;
     border-radius: 0px;
   }
-}
+
+  figure.float, div.figure, figure.figure {
+    padding: calc(var(--image-padding) / 2);
+  }
+}