Update Sourdough History

book/figures/fig-sourdough-history-timeline.tex

@@ -0,0 +1,69 @@
+\begin{tikzpicture}
+  \pgfmathsetlengthmacro{\timelinewidth}{(\textwidth-0.5cm)}
+
+  % Define the width of each segment
+  \pgfmathsetlengthmacro{\segmentwidth}{\timelinewidth/12}
+
+  % Draw horizontal lines
+  \draw[line width=1pt, color=hlorange] (0,0) -- (\timelinewidth/2,0);
+  \draw[line width=1pt] (\timelinewidth/2,0) -- (\timelinewidth/2 +1.5*\segmentwidth/3,0);
+  \draw[line width=1pt] (\timelinewidth/2 + 2*\segmentwidth/3,0) --(\timelinewidth, 0);
+  \draw[line width=1pt] (\timelinewidth/2+1.5*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+1.5*\segmentwidth/3+5, 0.2);
+  \draw[line width=1pt] (\timelinewidth/2+2*\segmentwidth/3-5,-0.2) -- (\timelinewidth/2+2*\segmentwidth/3+5, 0.2);
+
+  % Lines for periods
+  \draw[stealth-stealth, line width=1pt] (0,-3.7)
+    -- node[midway, timeline_timespan] {Historic breadmaking} ({\segmentwidth * 7.8},-3.7);
+  \draw[stealth-stealth, line width=1pt] ({\segmentwidth * 7.8},-3.7)
+    -- node[midway, timeline_timespan] {Modern bread} ({\segmentwidth * 12},-3.7);
+
+  % Regularly placed events, not in chronological order
+  % since should be placed on top of others on the timeline
+
+  % BC
+  \draw[line width=1pt] ({\segmentwidth*3},1.0) -- ({\segmentwidth*3},0.3)
+    node[at start, left, timeline_event] {6000~BC: First beer in Egypt};
+  \draw[line width=1pt] ({\segmentwidth*5.95},1.5) -- ({\segmentwidth*5.95},0.3)
+    node[at start, left, timeline_event] {70~BC:~First water mill};
+
+  % Sourdough in Jordan
+  \draw[line width=1pt] (0,-0.3) -- (0,-1.5);
+  \draw[line width=1pt] (0,-1.5) -- (0.25,-1.5);
+  \node[timeline_event, below, anchor=west] at (0.25,-1.5)
+  {\begin{tabular}{@{}l@{}l@{}}
+      \num{12000}~BC:&~Sourdough in Jordan\\
+                     &~Cultivation of Einkorn\\
+    \end{tabular}};
+
+  % AD
+  \draw[line width=1pt] ({\segmentwidth*10.50},1.0) -- ({\segmentwidth*10.50},0.3)
+    node[at start, above, timeline_event] {\hspace{1.0cm}1950:~Modern Wheat};
+  \draw[line width=1pt] ({\segmentwidth*9.60},1.5) -- ({\segmentwidth*9.60},0.3)
+    node[at start, above, timeline_event] {1868:~Commercial yeast};
+  \draw[line width=1pt] ({\segmentwidth*7.8},2) -- ({\segmentwidth*7.8},0.3)
+    node[at start, above, timeline_event] {1680:~Discovery of microorganisms};
+
+  \draw[line width=1pt] ({\segmentwidth*8.80},-1.25) -- ({\segmentwidth*8.80},-0.3)
+    node[at start, left, timeline_event] {1785:~Steam mill};
+  \draw[line width=1pt] ({\segmentwidth*9.57},-1.75) -- ({\segmentwidth*9.57},-0.3)
+    node[at start, left, timeline_event] {1857:~Isolated Yeast};
+  \draw[line width=1pt] ({\segmentwidth*9.80},-2.25) -- ({\segmentwidth*9.80},-0.3)
+    node[at start, left, timeline_event] {1885:~Electrical mixer};
+  \draw[line width=1pt] ({\segmentwidth*11.20},-2.75) -- ({\segmentwidth*11.20},-0.3)
+    node[at start, left, timeline_event] {2020:~COVID-19 Pandemic};
+
+  % Indicators for period
+  % Draw millenary and century separators
+  \foreach \i/\century in {0/-12000, 1/-10000, 2/-8000, 3/-6000, 4/-4000, 5/-2000}{
+      % Separators
+      \draw[line width=1pt, color=hlorange] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
+      % Events for timeline
+      \node[timeline_event, below, text=hlorange] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
+  }
+  \foreach \i/\century in {6/0, 7/1600, 8/1700, 9/1800, 10/1900, 11/2000, 12/2100}{
+      % Separators
+      \draw[line width=1pt] (\i*\segmentwidth,0.1) -- (\i*\segmentwidth,-0.1);
+      % Events for timeline
+      \node[timeline_event, below] at ({(\i)*\segmentwidth},-0.1) {\num{\century}};
+  }
+\end{tikzpicture}

book/history/sourdough-history.tex

@@ -33,6 +33,7 @@ \chapter{The history of sourdough}%
     divided into months, and extending to the present day,
     marked at midnight. This visualization shows the pivotal steps
     of life and sourdough on earth.}%
+  \label{fig:planet-timeline}
 \end{center}
 \end{figure}
 
@@ -50,23 +51,33 @@ \chapter{The history of sourdough}%
 
 By December~3, yeasts emerged on land. This laid groundwork for bread-making.
 Jump 140~million years to December~14, and dinosaurs arose. Just a couple
-of days after their appearance on December~17 the super continent pangea
+of days after their appearance on December~17 the super continent Pangea
 started to rift apart, reshaping the continents into their current form.
 The dinosaurs reigned until December~29 when they faced extinction.
 Another 25~million years later, or our timeline's 2~days after the dinosaur
 extinction, humans appeared.
 
 A few hours later after the arrival of humans, a more subtle culinary
-revolution was unfolding. By  \num{12000}~BC, just 5 seconds before our metaphorical
+revolution was unfolding. By \num{12000}~BC, just 5 seconds before our metaphorical
 midnight, the first sourdough breads were being baked in ancient Jordan. A blink of
 an eye later, or 4~seconds in our time compression, Pasteur's groundbreaking work
 with yeasts set the stage for modern bread-making. From the moment this book
-began to take shape to your current reading, only milliseconds have ticked by~\cite{Yong_2017}.
+began to take shape to your current reading, only milliseconds have ticked
+by~\cite{Yong+2017}.
 
 Now delving deeper into the realm of sourdough, it can likely be traced to aforementioned
 Ancient Jordan~\cite{jordan+bread}. Looking at the earth's timeline sourdough
 bread can be considered a very recent invention.
 
+\begin{figure}[!htb]
+\begin{center}
+  \input{figures/fig-sourdough-history-timeline.tex}
+  \caption[Sourdough history timeline]{Timeline of significant discoveries and
+  events leading to modern sourdough bread.}%
+  \label{fig:sourdough-timeline}
+\end{center}
+\end{figure}
+
 The exact origins of fermented
 bread are, however, unknown. One of the most ancient preserved
 sourdough breads has been excavated in Switzerland~\cite{switzerland+bread}.
@@ -103,58 +114,141 @@ \chapter{The history of sourdough}%
 Quickly, similar processes were discovered when brewing beer
 or making wine. A small tiny batch of the previous production
 would be used for the next production. In this way, humans created
-modern bread yeasts, wine yeasts, and beer yeasts. Only in 1680,
-the scientist Anton van~Leeuwenhoek first studied yeast microorganisms
-under a microscope. Over time with each batch, the yeasts and bacteria
+modern bread yeasts, wine yeasts, and beer yeasts~\cite{egypt+beer}.
+
+Over time with each batch, the yeasts and bacteria
 would become better at consuming whatever they were thrown at.
 By feeding your sourdough starter, you are selectively breeding
 microorganisms that are good at eating your flour. With
 each iteration, your sourdough knows how to better ferment the flour
-at hand. This is also the reason why more mature sourdough starters sometimes
-tend to leaven doughs faster~\cite{review+of+sourdough+starters}. It is crazy if you
-think about it. People have been using this process despite not
-knowing what was actually going on for thousands of years! The
-sourdough in itself is a symbiotic relationship. But the sourdough
+at hand. This is also the reason\footnote{It is crazy if you think about it.
+People have been using this process despite not knowing what was going on for
+thousands of years!} why more mature sourdough starters sometimes tend to
+leaven doughs faster~\cite{review+of+sourdough+starters}.  The sourdough in
+itself is a symbiotic relationship, but the sourdough
 also adapted to humans and formed a symbiotic relationship with us.
 For food and water, we are rewarded with delicious bread. In exchange,
 we shelter and protect the sourdough. Spores from the starter
 are spread through aerial contamination or insects like fruit flies.
 This allows the sourdough starter to spread its spores even
 further all around the world.
 
-Brewers would start to experiment with utilizing the muddy leftovers
-of the beer fermentation to start making doughs. They would notice
+Evidence suggests early grain grinding in northern Australia around
+\num{60000}~BC, notably at the Madjedbebe rock shelter in Arnhem
+Land~\cite{aboriginal+grinding+stones}.  However, a more significant
+advancement occurred later, as documented by the ancient Greek geographer
+Strabo in \num{71}~BC\@.  Strabo's writings described the first water-powered
+stone mill, known as a \emph{gristmill}. These mills advanced flour production
+from a few kilograms up to several metric tons per day~\cite{history+mills}.
+
+These early mills featured horizontal paddle wheels, eventually termed
+\emph{Norse wheels} due to their prevalence in Scandinavia.  The paddle wheels
+connected to a shaft, which, in turn, linked to the central runner stone for
+grinding. Water flow propelled the paddle wheels, transferring the grinding
+force to the stationary \emph{bed}, typically a stone of similar size and
+shape. This design was straightforward, avoiding the need for gears. However,
+it had a limitation: the stone's rotation speed relied on water volume and
+flow rate, making it most suitable for regions with fast-flowing streams,
+often found in mountainous areas~\cite{mills+scandinavia}.
+
+In the year \num{1680}, a remarkable scientist by the name of
+Antonie~van~Leeuwenhoek introduced a groundbreaking innovation that would
+forever alter our understanding of the microscopic world and ultimately bread
+making.  Van~Leeuwenhoek, a master of lens craftsmanship, possessed an
+insatiable fascination with realms invisible to the naked eye. His pioneering
+work birthed the first modern microscope.  What set Van~Leeuwenhoek apart was
+the exceptional quality of his lenses, capable of magnifying tiny
+microorganisms by an astounding factor of \num{270}.  Driven by an unrelenting
+curiosity to unveil the unseen, he embarked on a journey of exploration. He
+scrutinized flies, examined lice-infested hair, and ultimately turned his gaze
+toward the tranquil waters of a small lake near Delft.
+
+In this serene aquatic habitat, he made astonishing observations, discovering
+algae and minuscule, dancing creatures hitherto hidden from human perception.
+Eager to share his revelatory findings with the scientific community,
+Van~Leeuwenhoek faced skepticism, as it was difficult to fathom that someone
+had witnessed thousands of diminutive, dancing entities—entities so tiny that
+they eluded the human eye.
+
+Undeterred by skepticism, he continued his relentless pursuit of the unseen,
+directing his lens towards a brewer's beer sludge. In this obscure medium,
+Van~Leeuwenhoek made history by becoming the first human to lay eyes upon
+bacteria and yeast, unraveling a previously concealed world that would
+revolutionize our understanding of microbiology~\cite{Yong+2017+Leeuwen}.
+
+At the same time brewers would start to experiment with utilizing the muddy
+leftovers of the beer fermentation to start making doughs. They would notice
 that the resulting bread doughs were becoming fluffy and compared
 to the sourdough process would lack the acidity in the final product.
-A popular example is shown in a report from 1875. Eben Norton Horsford
+A popular example is shown in a report from \num{1875}. Eben Norton Horsford
 wrote about the famous \emph{Kaiser Semmeln} (Emperor's bread rolls).
 These are essentially bread rolls made with brewer's yeast instead
 of the sourdough leavening agent. As the process is more expensive,
 bread rolls like these were ultimately consumed by the noble people
 in Vienna~\cite{vienna+breadrolls}.
 
+As industrialisation began the first steam-powered grain mill was developed by
+Oliver Evans in \num{1785}. Evans' design incorporated several innovations,
+including automated machinery for various milling processes, making it more
+efficient than traditional water or animal-powered mills. His steam-powered
+mill marked a significant advancement in industrial technology for bread
+making~\cite{evans+mill}.
+
 \begin{figure}[ht]
   \includegraphics[width=\textwidth]{sourdough-stove}
   \caption{A bread made over the stove without an oven.}%
   \label{sourdough-stove}
 \end{figure}
 
-Only in 1857, the French microbiologist Louis Pasteur discovered
+The biggest advancement of industrial breadmaking happened in \num{1857}.
+The French microbiologist Louis Pasteur discovered
 the process of alcoholic fermentation. He would prove that
 yeast microorganisms are the reason for alcoholic fermentation
-and not other chemical catalysts. What would then start is
-what I~describe as the 150 lost years of bread making. In 1879
-the first machines and centrifuges were developed to centrifuge
-pure yeast. This yeast would be extracted from batches of sourdough.
+and not other chemical catalysts. He continued with his research and
+was the first person to isolate and grow pure yeast strains.
+Soon later in \num{1868} in the Fleischmann brothers Charles
+and Maximilian were the first to patent pure yeast strains
+for bread making. The yeasts offered
+were isolated from batches of sourdough. By \num{1879} the machinery was built
+to multiply the yeast in large centrifuges~\cite{fleischmann+history}.
 The pure yeast would prove to be excellent and turbocharged
 at leavening bread doughs. What would previously take 10~hours
 to leaven a bread dough could now be done within 1~hour.
-The process became much more efficient. During World~War~II
-the first packaged dry yeast was developed. This would ultimately
-allow bakeries and home bakers to make bread much faster.
-Thanks to pure yeast, building bread making machines was
-possible. Provided you maintain the same temperature,
-your yeast would always ferment exactly the same way.
+The process became much more efficient. What ultimately made making large
+batches of dough possible, was the invention of the electrical kneader.  Rufus
+Eastman, an American inventor, is often credited with an important advancement
+in mixer technology. In \num{1885}, he received a patent for an electric mixer
+with a mechanical hand-crank mechanism.  This device was not as advanced or as
+widely adopted as later electric mixers, but it was an early attempt to
+mechanize mixing and kneading processes in the kitchen using electricity.
+Eastman's invention represented an important step in the development of
+electric mixers, but it wasn't as sophisticated or popular as later models
+like the KitchenAid mixer. The KitchenAid mixer, introduced in \num{1919}, is
+often recognized as one of the first widely successful electric mixers and
+played a significant role in revolutionizing kitchen appliances for home
+cooks~\cite{first+mixer}~\cite{kitchenaid+history}.
+
+During World~War~II the first packaged dry yeast was developed. This would
+ultimately allow bakeries and home bakers to make bread much faster and more
+consistently. Thanks to pure yeast, building industrial bread making machines
+was now possible. Provided you maintain the same temperature, same flour and
+yeast strains fermentation became precisely reproducible. This ultimately lead
+to the development of giga bakeries and flour blenders. The bakeries demanded
+the same flour from year to year to bake bread in their machines.  For this
+reason, none of the supermarket flour you buy today is single origin.  It is
+always blended to achieve exactly the same product throughout the years.
+
+Modern wheat, specifically the high-yielding and disease-resistant varieties
+commonly grown today, began to be developed in the mid-20th century. This
+period is often referred to as the \emph{Green Revolution.}
+
+One of the key figures in this development was American scientist Norman
+Borlaug, who is credited with breeding high-yield wheat varieties,
+particularly dwarf wheat varieties, that were resistant to diseases and could
+thrive in various environmental conditions. His work, which started in the
+1940s and continued through the \num{1960}s, played a crucial role in
+increasing wheat production worldwide and alleviating food
+shortages~\cite{green+revolution}.
 
 As fermentation
 times sped up, the taste of the final bread would deteriorate.
@@ -168,7 +262,7 @@ \chapter{The history of sourdough}%
 
 Suddenly people started to talk more often about celiac disease
 and the role of gluten. The disease isn't new; it has first
-been described in 250 AD~\cite{coeliac+disease}. People
+been described in \num{250}~AD~\cite{coeliac+disease}. People
 would note how modern bread has much more gluten compared
 to ancient bread. The bread in ancient times probably was much flatter.
 The grains over time have been bred more and more towards containing a higher
@@ -208,8 +302,9 @@ \chapter{The history of sourdough}%
 culture to Northern America. A popular bread became the
 San Francisco sourdough. It's characterized by its unique
 tang (which was previously common for every bread). It
-however remained more of a niche food. What really expedited
-the comeback of sourdough was the 2020 COVID-19 pandemic.
+however remained more of a niche food while industrial bread
+was on the rise. What really expedited
+the comeback of sourdough was the \num{2020} COVID-19 pandemic.
 Flour and yeast became scarce in the supermarkets. While
 flour returned yeast couldn't be found. People started
 to look for alternatives and rediscovered the ancient