commit: a3efc40234f81be5ccbe92c8e77621fd2c53c179
parent 7c975e1d4e98025af3968c8321348c64994ed981
Author: rekkabell <rekkabell@gmail.com>
Date: Mon, 2 Mar 2020 19:12:05 +0900
Merge branch 'master' of https://github.com/hundredrabbits/Grimgrains
Diffstat:
2 files changed, 4 insertions(+), 5 deletions(-)
diff --git a/site/no_knead_bread.html b/site/no_knead_bread.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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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 — no knead bread</title><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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>no knead bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/no_knead_bread.jpg'/><p class='col2'><b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-10 ml of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with some <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br /></p><dl class='ingredients'><h3>bread preparation</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>240 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>120 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>350 ml</u></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b> <u>2.5 g</u></a></dt></dl><ul class='instructions'><li>In a large bowl, mix <i>240 g (2 cups)</i> of all purpose flour, <i>120 g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 g (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well.</li><li>Add <i>350 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> gradually, stirring it with a spoon 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 9 to 24 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 form it into a round loaf. Let dough rest for 1 h.</li><li>Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230 °C (450 °F)</u>. Pre-heat your container for <u>30 minutes/u>. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)</li><li>Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.</li><li>After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used <a href='sesame_seeds.html'>sesame seeds</a>, but <a href='poppy_seeds.html'>poppy seeds</a> or quick oats would also be good. Cover with lid and place back inside oven.</li><li>Bake for <u>30 minutes</u>.</li><li>After <u>30 minutes</u>, take the lid off, and let it cook uncovered for <u>another 7 minutes</u>. Let cool completely before slicing.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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 — no knead bread</title><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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>no knead bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/no_knead_bread.jpg'/><p class='col2'><b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-10 ml of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with some <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br /></p><dl class='ingredients'><h3>bread preparation</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>240 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>120 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>350 ml</u></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b> <u>2.5 g</u></a></dt></dl><ul class='instructions'><li>In a large bowl, mix <i>240 g (2 cups)</i> of all purpose flour, <i>120 g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 g (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well.</li><li>Add <i>350 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> gradually, stirring it with a spoon 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 9 to 24 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 form it into a round loaf. Let dough rest for 1 h.</li><li>Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230 °C (450 °F)</u>. Pre-heat your container for <u>30 minutes</u>. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)</li><li>Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.</li><li>After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used <a href='sesame_seeds.html'>sesame seeds</a>, but <a href='poppy_seeds.html'>poppy seeds</a> or quick oats would also be good. Cover with lid and place back inside oven.</li><li>Bake for <u>30 minutes</u>.</li><li>After <u>30 minutes</u>, take the lid off, and let it cook uncovered for <u>another 7 minutes</u>. Let cool completely before slicing.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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
@@ -792,7 +792,7 @@ add_instruction(&no_knead_bread_bread_preparation, "In a large bowl, mix <i>240
add_instruction(&no_knead_bread_bread_preparation, "Add <i>350 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.");
add_instruction(&no_knead_bread_bread_preparation, "Put a bag or cloth over the bowl, and let the dough rest <u>anywhere from 9 to 24 hours</u>. Ideally, prepare the dough in the evening and let it rest overnight.");
add_instruction(&no_knead_bread_bread_preparation, "<u>Next morning:</u>, turn the dough onto a lightly floured surface, and form it into a round loaf. Let dough rest for 1 h.");
-add_instruction(&no_knead_bread_bread_preparation, "Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230 °C (450 °F)</u>. Pre-heat your container for <u>30 minutes/u>. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)");
+add_instruction(&no_knead_bread_bread_preparation, "Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230 °C (450 °F)</u>. Pre-heat your container for <u>30 minutes</u>. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)");
add_instruction(&no_knead_bread_bread_preparation, "Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.");
add_instruction(&no_knead_bread_bread_preparation, "After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used <a href='sesame_seeds.html'>sesame seeds</a>, but <a href='poppy_seeds.html'>poppy seeds</a> or quick oats would also be good. Cover with lid and place back inside oven.");
add_instruction(&no_knead_bread_bread_preparation, "Bake for <u>30 minutes</u>.");
@@ -1598,4 +1598,4 @@ add_serving(&wasabi_swirl_chocolate_cookies_glaze, &wasabi_powder, "15 g");
add_serving(&wasabi_swirl_chocolate_cookies_glaze, &soy_milk, "30 ml");
add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_glaze);
-Recipe *recipes[] = {&roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_rice_pancakes, &black_sesame_syrup, &breaded_veggie_fingers, &brownies, &carrot_kinpira_onigirazu, &cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread, &basic_toothpaste, &beer_bread, &borscht_with_tofu_sour_cream, &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &dark_gyoza, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mushroom_zucchini_pasta, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &pate_chinois, &persimmon_curry, &potato_gnocchi, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpeas, &spicy_brownies_with_pomegranate_syrup, &sunflower_heirloom_carrot_pasta, &sweet_mock_eel_nigiri, &teriyaki_veggie_patties, &turmeric_cookies, &tzaziki, &salted_caramel_carob_chip_cookies, &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies, &spinach_pajeon, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &veggie_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread };
-\ No newline at end of file
+Recipe *recipes[] = {&roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_rice_pancakes, &black_sesame_syrup, &breaded_veggie_fingers, &brownies, &carrot_kinpira_onigirazu, &cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread, &basic_toothpaste, &beer_bread, &borscht_with_tofu_sour_cream, &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &dark_gyoza, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mushroom_zucchini_pasta, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &pate_chinois, &persimmon_curry, &potato_gnocchi, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpeas, &spicy_brownies_with_pomegranate_syrup, &sunflower_heirloom_carrot_pasta, &sweet_mock_eel_nigiri, &teriyaki_veggie_patties, &turmeric_cookies, &tzaziki, &salted_caramel_carob_chip_cookies, &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies, &spinach_pajeon, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &veggie_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread };
