Appendix A: Formatting

Welcome to the Weekend Baking Extravaganza!

This document will guide you through planning a delicious weekend filled with baking. Along the way, you’ll practice your Quarto formatting and R plotting skills.

Recipe List

Let’s start by listing the recipes you’ll be baking. Use italics for recipes you’re considering and bold for recipes you’re definitely making.

Must-Bake Recipes

  • Chocolate Chip Cookies
  • Sourdough Bread
  • Blueberry Muffins
  • Lemon Tart

Baking Plans

  1. Cinnamon Rolls
  2. Pumpkin Pie
  3. Focaccia
  4. Macarons

Ingredient Measurements

When baking, precision is key! Here’s a table to keep track of the measurements you’ll need:

Ingredient Quantity Unit
Flour 500 grams
Sugar 200 grams
Butter 250 grams
Eggs 4 large

Baking with Math

Let’s use some math to scale up a recipe. If a recipe calls for 200 grams of sugar and you want to double it, how much sugar will you need?

Calculation:

\[ \text{Total Sugar} = 200 \times 2 = 400 \text{ grams} \]

Now, suppose you need to divide a dough into 3 equal parts:

\[ \frac{500}{3} \text{ grams per part} \]

Adjusting Temperature and Timing

Imagine you’re adjusting the baking temperature and time for a different oven. The relationship between temperature (\(T\)) and time (\(t\)) might look like this:

\[ T(t) = 350 - 10t \]

To understand how the temperature changes over time, use the derivative:

\[ \frac{\partial T}{\partial t} = -10 \]

Comparing Baking Times

Suppose you have two different ovens, A and B. Oven A follows a normal distribution for baking times:

\[ T_A \sim N(45, 5) \]

Oven B is slightly faster:

\[ T_B \sim N(40, 4) \]

Scaling a Recipe

Suppose you have a cake recipe that calls for the following amounts of ingredients:

  • 200 grams of flour
  • 150 grams of sugar
  • 100 grams of butter
  • 2 eggs

Now, you want to scale the recipe to make 1.5 times the original amount. We’ll calculate the new amounts of each ingredient.

\[\begin{align} \text{Flour: } 200 \times 1.5 &= 300 \text{ grams}\\ \text{Sugar: } 150 \times 1.5 &= 225 \text{ grams}\\ \text{Butter: } 100 \times 1.5 &= 150 \text{ grams}\\ \text{Eggs: } 2 \times 1.5 &= 3 \text{ eggs}\\ \end{align}\]

Visualizing Dough Rise

Let’s create a plot to visualize the rise of your sourdough dough over time, using the function \(f(x) = 3x + 2\).

# Load the tidyverse library
library(tidyverse)
── Attaching core tidyverse packages ──────────────────────── tidyverse 2.0.0 ──
✔ dplyr     1.1.4     ✔ readr     2.1.5
✔ forcats   1.0.0     ✔ stringr   1.5.1
✔ ggplot2   3.5.0     ✔ tibble    3.2.1
✔ lubridate 1.9.3     ✔ tidyr     1.3.1
✔ purrr     1.0.2     
── Conflicts ────────────────────────────────────────── tidyverse_conflicts() ──
✖ dplyr::filter() masks stats::filter()
✖ dplyr::lag()    masks stats::lag()
ℹ Use the conflicted package (<http://conflicted.r-lib.org/>) to force all conflicts to become errors
# Plot the function f(x) = 3x + 2
ggplot() +
  stat_function(fun = function(x) 3 * x + 2, color = "red") +
  labs(title = "Dough Rise Over Time")

This plot shows how the dough might rise over time, with a linear relationship between time and height.

Wrapping Up

With all your recipes and measurements planned out, you’re ready for a successful baking weekend! Use this document as a guide to practice your Quarto formatting and R plotting skills.