commit: 80028c6832ab38bad1141ed33627e982337bca86
parent aa6a4620f4da8b94c774395f3e18e7342ef3ea1f
Author: rekkabell <rekkabell@gmail.com>
Date: Sun, 11 Apr 2021 08:46:17 -0700
recipe correction
Diffstat:
3 files changed, 8 insertions(+), 8 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml
@@ -4,7 +4,7 @@
<title>Grimgrains</title>
<link>https://grimgrains.com/</link>
<description>Grimgrains — a plantbased cooking blog</description>
-<lastBuildDate>Sat, 03 Apr 2021 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Sun, 11 Apr 2021 00:00:00 +0900</lastBuildDate>
<image>
<url>https://grimgrains.com/media/services/rss.jpg</url>
<title>Grimgrains — a plantbased cooking blog</title>
diff --git a/site/sourdough_spelt_flatbread.html b/site/sourdough_spelt_flatbread.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sourdough spelt flatbread</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sourdough spelt flatbread</h1><h2>12 flatbreads — 30 minutes</h2><img src='../media/recipes/sourdough_spelt_flatbread.jpg'/><div class='col2'><p>Sourdough flatbreads are the more complex version of my <a href='quick_flat_bread.html'>quick flat bread</a> recipe. The added complexity is a small price to pay for a delicious, sour pita.</p><p>I like to use 100% spelt flour, but for a better rise add up to 2 cups of all purpose and 1 cup of spelt flour (note: my starter is also 100% spelt). Spelt has more gluten than some other ancient grains, like <a href='einkorn_wheat_flour.html'>einkorn</a>. It's also higher in protein than <a href='whole_wheat_flour.html'>whole wheat flour</a>, and has a pleasant, nutty flavor. Substitute spelt 1:1 with whole wheat flour.</p><p><b class='head'>Sourdough starter</b></p><p>I've already written detailed instructions on how to make a sourdough starter, read about the process <a href='sourdough_starter.html'>here</a>. The starter used in this recipe is 100% hydration, which means it is equal parts of water to flour by weight.</p><p><b class='head'>Changing flour ratios:</b></p><p>If you want to change the quantity of flour, to make more or fewer flatbreads, use the 3-2-1 (flour-water-starter) plan to measure out the amount of water and starter:</p><p>3 parts flour: 2 parts water: 1 part starter at 100% hydration.</p><p>For example, say I'm starting with 450g of flour, then I'll need...<br />450 / 1.5 = 300 g water<br />450 / 3 = 150 g starter</p></div><dl class='ingredients'><h3>dough</h3><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a><u>340 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>5 g</u></dt><dt><a href='starter.html'><img src='../media/ingredients/starter.png'/><b>starter</b></a><u>110 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>230 ml</u></dt></dl><ul class='instructions'><li>In a large bowl, mix <i>340 g (3 cups)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, <i>110 g</i> (1 cup) of ripe (fed) sourdough starter, <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>230 ml (1 1/2 cups)</i> of lukewarm water. Stir into a cohesive dough. The dough will be wet—that's okay, there is no need to add extra flour.</li><li>Put a bag or cloth over the bowl, and let the dough rest <u>anywhere from 8 hours+</u>. Ideally, prepare the dough in the evening and let it rest overnight.</li><li><u>Next morning:</u>, turn the dough onto a lightly floured surface, and divide into 12 balls. To get equal pieces, cut the dough into a pie and roll each wedge into a ball. Allow to rest for 10 minutes.</li><li>In the meantime, preheat a cast iron pan at medium-heat.</li><li>Sprinkle flour on your working surface, and roll out your first ball to a thickness of about <i>6 mm (1/4 in)</i>. If dough sticks to your rolling pin, add a light coat of oil over its surface.</li><li>Transfer dough to hot cast iron pan, and cook on each side for <u>1-2 minutes</u>.</li><li>Transfer cooked flatbread to a cooling rack, or towel, and repeat for the rest of the dough balls. When cool, cover flatbreads so they don't dry out.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sourdough spelt flatbread</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sourdough spelt flatbread</h1><h2>12 flatbreads — 30 minutes</h2><img src='../media/recipes/sourdough_spelt_flatbread.jpg'/><div class='col2'><p>Sourdough flatbreads are the more complex version of my <a href='quick_flat_bread.html'>quick flat bread</a> recipe. The added complexity is a small price to pay for a delicious, sour pita.</p><p>I like to use 100% spelt flour, but for a better rise add up to 2 cups of all purpose and 1 cup of spelt flour (note: my starter is also 100% spelt). Spelt has more gluten than some other ancient grains, like <a href='einkorn_wheat_flour.html'>einkorn</a>. It's also higher in protein than <a href='whole_wheat_flour.html'>whole wheat flour</a>, and has a pleasant, nutty flavor. Substitute spelt 1:1 with whole wheat flour.</p><p><b class='head'>Sourdough starter</b></p><p>I've already written detailed instructions on how to make a sourdough starter, read about the process <a href='sourdough_starter.html'>here</a>. The starter used in this recipe is 100% hydration, which means it is equal parts of water to flour by weight.</p><p><b class='head'>Changing flour ratios:</b></p><p>If you want to change the quantity of flour, to make more or fewer flatbreads, use the 3-2-1 (flour-water-starter) plan to measure out the amount of water and starter:</p><p>3 parts flour: 2 parts water: 1 part starter at 100% hydration.</p><p>For example, say I'm starting with 450g of flour, then I'll need...<br />450 / 1.5 = 300 g water<br />450 / 3 = 150 g starter</p></div><dl class='ingredients'><h3>dough</h3><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a><u>340 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>5 g</u></dt><dt><a href='starter.html'><img src='../media/ingredients/starter.png'/><b>starter</b></a><u>110 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>200 ml</u></dt></dl><ul class='instructions'><li>In a large bowl, mix <i>340 g (3 cups)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, <i>110 g</i> (1 cup) of ripe (fed) sourdough starter, <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>200 ml (bit more than 3/4 cup)</i> of lukewarm water. Stir into a cohesive dough. Add extra flour if the dough is too sticky, or more water if too wet.</li><li>Cover the bowl, and let the dough rest <u>anywhere from 8 hours+</u>. Ideally, prepare the dough in the evening and let it rest overnight.</li><li><u>Next morning:</u>, turn the dough onto a well-floured surface, and divide into 12 balls. To get equal pieces, cut the dough into a pie and roll each wedge into a ball. Allow to rest for 10 minutes.</li><li>In the meantime, preheat a cast iron pan at medium-heat.</li><li>Sprinkle a lot of flour on your working surface, and roll out your first ball to a thickness of about <i>6 mm (1/4 in)</i>. If dough sticks to your rolling pin, add a light coat of oil over its surface. I also sometimes just shape the dough with my hands, foregoing the use of a rolling pin. I just flour my hands and work away.</li><li>Transfer dough to hot cast iron pan, and cook on each side for <u>1-2 minutes</u>.</li><li>Transfer cooked flatbread to a cooling rack, or towel, and repeat for the rest of the dough balls. When cool, cover flatbreads so they don't dry out.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -1430,18 +1430,18 @@ add_part(&shichimi_togarashi_crackers, &shichimi_togarashi_crackers_crackers);
Recipe sourdough_spelt_flatbread = create_recipe("sourdough spelt flatbread", sidedish, "12 flatbreads", 20210329, 30);
set_description(&sourdough_spelt_flatbread, "<p>Sourdough flatbreads are the more complex version of my <a href='quick_flat_bread.html'>quick flat bread</a> recipe. The added complexity is a small price to pay for a delicious, sour pita.</p><p>I like to use 100% spelt flour, but for a better rise add up to 2 cups of all purpose and 1 cup of spelt flour (note: my starter is also 100% spelt). Spelt has more gluten than some other ancient grains, like <a href='einkorn_wheat_flour.html'>einkorn</a>. It's also higher in protein than <a href='whole_wheat_flour.html'>whole wheat flour</a>, and has a pleasant, nutty flavor. Substitute spelt 1:1 with whole wheat flour.</p><p><b class='head'>Sourdough starter</b></p><p>I've already written detailed instructions on how to make a sourdough starter, read about the process <a href='sourdough_starter.html'>here</a>. The starter used in this recipe is 100% hydration, which means it is equal parts of water to flour by weight.</p><p><b class='head'>Changing flour ratios:</b></p><p>If you want to change the quantity of flour, to make more or fewer flatbreads, use the 3-2-1 (flour-water-starter) plan to measure out the amount of water and starter:</p><p>3 parts flour: 2 parts water: 1 part starter at 100% hydration.</p><p>For example, say I'm starting with 450g of flour, then I'll need...<br />450 / 1.5 = 300 g water<br />450 / 3 = 150 g starter</p>");
RecipePart sourdough_spelt_flatbread_dough = create_part("dough");
-add_instruction(&sourdough_spelt_flatbread_dough, "In a large bowl, mix <i>340 g (3 cups)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, <i>110 g</i> (1 cup) of ripe (fed) sourdough starter, <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>230 ml (1 1/2 cups)</i> of lukewarm water. Stir into a cohesive dough. The dough will be wet—that's okay, there is no need to add extra flour.");
-add_instruction(&sourdough_spelt_flatbread_dough, "Put a bag or cloth over the bowl, and let the dough rest <u>anywhere from 8 hours+</u>. Ideally, prepare the dough in the evening and let it rest overnight.");
-add_instruction(&sourdough_spelt_flatbread_dough, "<u>Next morning:</u>, turn the dough onto a lightly floured surface, and divide into 12 balls. To get equal pieces, cut the dough into a pie and roll each wedge into a ball. Allow to rest for 10 minutes.");
+add_instruction(&sourdough_spelt_flatbread_dough, "In a large bowl, mix <i>340 g (3 cups)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, <i>110 g</i> (1 cup) of ripe (fed) sourdough starter, <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>200 ml (bit more than 3/4 cup)</i> of lukewarm water. Stir into a cohesive dough. Add extra flour if the dough is too sticky, or more water if too wet.");
+add_instruction(&sourdough_spelt_flatbread_dough, "Cover the bowl, and let the dough rest <u>anywhere from 8 hours+</u>. Ideally, prepare the dough in the evening and let it rest overnight.");
+add_instruction(&sourdough_spelt_flatbread_dough, "<u>Next morning:</u>, turn the dough onto a well-floured surface, and divide into 12 balls. To get equal pieces, cut the dough into a pie and roll each wedge into a ball. Allow to rest for 10 minutes.");
add_instruction(&sourdough_spelt_flatbread_dough, "In the meantime, preheat a cast iron pan at medium-heat.");
-add_instruction(&sourdough_spelt_flatbread_dough, "Sprinkle flour on your working surface, and roll out your first ball to a thickness of about <i>6 mm (1/4 in)</i>. If dough sticks to your rolling pin, add a light coat of oil over its surface.");
+add_instruction(&sourdough_spelt_flatbread_dough, "Sprinkle a lot of flour on your working surface, and roll out your first ball to a thickness of about <i>6 mm (1/4 in)</i>. If dough sticks to your rolling pin, add a light coat of oil over its surface. I also sometimes just shape the dough with my hands, foregoing the use of a rolling pin. I just flour my hands and work away.");
add_instruction(&sourdough_spelt_flatbread_dough, "Transfer dough to hot cast iron pan, and cook on each side for <u>1-2 minutes</u>.");
add_instruction(&sourdough_spelt_flatbread_dough, "Transfer cooked flatbread to a cooling rack, or towel, and repeat for the rest of the dough balls. When cool, cover flatbreads so they don't dry out.");
add_serving(&sourdough_spelt_flatbread_dough, &spelt_flour, "340 g");
add_serving(&sourdough_spelt_flatbread_dough, &salt, "5 g");
add_serving(&sourdough_spelt_flatbread_dough, &starter, "110 g");
add_serving(&sourdough_spelt_flatbread_dough, &olive_oil, "15 ml");
-add_serving(&sourdough_spelt_flatbread_dough, &water, "230 ml");
+add_serving(&sourdough_spelt_flatbread_dough, &water, "200 ml");
add_part(&sourdough_spelt_flatbread, &sourdough_spelt_flatbread_dough);
// spicy stirfry chickpeas
