* - Grimgrains - [mirror] Plant-based cooking website <https://grimgrains.com/>

commit: f423989df1529f46bee44caad4734e8ed728cbca
parent 973229c5df38864ffea9c73e5c633d5b986b8f8e
Author: rekkabell <rekkabell@gmail.com>
Date:   Wed, 12 Feb 2025 15:56:15 -0800

*

Diffstat:
M links/rss.xml 6 +++---
M site/quick_cheese.html 4 ++--
M site/spelt_flour.html 4 ++--
M site/stovetop_zaatar_pizza.html 4 ++--
M src/recipes.c 4 ++--

5 files changed, 11 insertions(+), 11 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, 18 Jan 2025 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Wed, 12 Feb 2025 00:00:00 +0900</lastBuildDate>
 <image>
   <url>https://grimgrains.com/media/services/rss.jpg</url>
   <title>Grimgrains — a plantbased cooking blog</title>
@@ -150,7 +150,7 @@
   <dc:creator><![CDATA[Rek Bell]]></dc:creator>
   <description>
 <![CDATA[<img src='https://grimgrains.com/media/recipes/quick_cheese.jpg' width='600'/>
-<div><p>This is a quick, nut-free cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under a few hours.</p><p><b class='head'>Substitutions</b></p><p>In this recipe we use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). You can swap it 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will soften the texture.</p><p>In this recipe, it's possible to replace 240 ml of <a href='soy_milk.html'>soy milk</a> with 240 ml of water instead, this will result in a cheese that is less creamy and less filling. We like to add <a href='ground_turmeric.html'>turmeric</a> to make it yellow, but it's totally optional.</p><p>It is also possible to the omit sunflower seeds, using mostly plant milk will still give good results. We make it this way if we forget to soak sunflower seeds. Another option, is to use soft tofu.</p></div><p><a href='https://grimgrains.com/site/quick_cheese.html'>Continue reading</a></p>]]>
+<div><p>This is a quick, nut-free cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under a few hours.</p><p><b class='head'>Substitutions</b></p><p>In this recipe we use <a href='kanten_powder.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). You can swap it 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will soften the texture.</p><p>In this recipe, it's possible to replace 240 ml of <a href='soy_milk.html'>soy milk</a> with 240 ml of water instead, this will result in a cheese that is less creamy and less filling. We like to add <a href='ground_turmeric.html'>turmeric</a> to make it yellow, but it's totally optional.</p><p>It is also possible to the omit sunflower seeds, using mostly plant milk will still give good results. We make it this way if we forget to soak sunflower seeds. Another option, is to use soft tofu.</p></div><p><a href='https://grimgrains.com/site/quick_cheese.html'>Continue reading</a></p>]]>
   </description>
 </item>
 <item>
@@ -832,7 +832,7 @@
   <dc:creator><![CDATA[Rek Bell]]></dc:creator>
   <description>
 <![CDATA[<img src='https://grimgrains.com/media/recipes/stovetop_zaatar_pizza.jpg' width='600'/>
-<div><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1&#37; yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. Some bakers proof instant yeast too, but mostly because it is a way to test that the yeast is still active.</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plantbased cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes.</p><p><b>Flour</b>. Evidently, it is possible to replace the whole wheat flour with 100&#37; all-purpose.</p></div><p><a href='https://grimgrains.com/site/stovetop_zaatar_pizza.html'>Continue reading</a></p>]]>
+<div><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1&#37; yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plantbased cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes.</p><p><b>Flour</b>. Evidently, it is possible to replace the whole wheat flour with 100&#37; all-purpose.</p></div><p><a href='https://grimgrains.com/site/stovetop_zaatar_pizza.html'>Continue reading</a></p>]]>
   </description>
 </item>
 </channel></rss>
 \ No newline at end of file
diff --git a/site/quick_cheese.html b/site/quick_cheese.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 — quick cheese</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='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='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</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>quick cheese</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/quick_cheese.jpg'/><div class='col2'><p>This is a quick, nut-free cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under a few hours.</p><p><b class='head'>Substitutions</b></p><p>In this recipe we use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). You can swap it 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will soften the texture.</p><p>In this recipe, it's possible to replace 240 ml of <a href='soy_milk.html'>soy milk</a> with 240 ml of water instead, this will result in a cheese that is less creamy and less filling. We like to add <a href='ground_turmeric.html'>turmeric</a> to make it yellow, but it's totally optional.</p><p>It is also possible to the omit sunflower seeds, using mostly plant milk will still give good results. We make it this way if we forget to soak sunflower seeds. Another option, is to use soft tofu.</p></div><dl class='ingredients'><h3>cheese</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b></a><u>140 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>240 ml</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>8 g</u></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b></a><u>2.5 g</u></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>5 ml</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>2.5 g</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>5 g</u></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a><u>30 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>120 ml</u></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b></a><u>6 g</u></dt></dl><ul class='instructions'><li>Soak <i>140 g (1 cup)</i> of <a href='sunflower_seeds.html'>raw unsalted sunflower seeds</a> in water for <u>2 hours</u>, or overnight.</li><li>Drain and rinse sunflower seeds, and blend with <i>240 ml (1 cup)</i> of <a href='soy_milk.html'>unsweetened soy milk</a> (or water), <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>8 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>.</li><li>In a small bowl, dissolve <i>30 g (2 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (or 30 g of tapioca starch) with <i>30 ml (2 tbsp) of water</i>. Keep aside.</li><li>Heat a saucepan at medium heat, pour <i>120 ml (1/2 cup)</i> of <a href='soy_milk.html'>unsweetened soy milk</a> (or water) and sprinkle <i>6 g (~1 tbsp)</i> of <a href='kanten_powder.html'>kanten powder</a> (or equal amount of <a href='agar_agar_powder.html'>agar agar powder</a>)</a>. Stir well.</li><li>When content starts to boil, lower to a simmer and pour the sunflower cheese mix into it. Stir, for <u>1-2 minutes</u>, then add the arrowroot starch mix. Continue whisking until mixture is thick and shiny. Pour contents of pan into container of choice (I like to use 2 small bowls).</li><li>Let mixture rest for <u>2 hours</u>.</li><li>Flip bowls upside down, scoop out cheese and enjoy! Grate the cheese onto pizza, too!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <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>
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+<!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 — quick cheese</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='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='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</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>quick cheese</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/quick_cheese.jpg'/><div class='col2'><p>This is a quick, nut-free cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under a few hours.</p><p><b class='head'>Substitutions</b></p><p>In this recipe we use <a href='kanten_powder.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). You can swap it 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will soften the texture.</p><p>In this recipe, it's possible to replace 240 ml of <a href='soy_milk.html'>soy milk</a> with 240 ml of water instead, this will result in a cheese that is less creamy and less filling. We like to add <a href='ground_turmeric.html'>turmeric</a> to make it yellow, but it's totally optional.</p><p>It is also possible to the omit sunflower seeds, using mostly plant milk will still give good results. We make it this way if we forget to soak sunflower seeds. Another option, is to use soft tofu.</p></div><dl class='ingredients'><h3>cheese</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b></a><u>140 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>240 ml</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>8 g</u></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b></a><u>2.5 g</u></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>5 ml</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>2.5 g</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>5 g</u></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a><u>30 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>120 ml</u></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b></a><u>6 g</u></dt></dl><ul class='instructions'><li>Soak <i>140 g (1 cup)</i> of <a href='sunflower_seeds.html'>raw unsalted sunflower seeds</a> in water for <u>2 hours</u>, or overnight.</li><li>Drain and rinse sunflower seeds, and blend with <i>240 ml (1 cup)</i> of <a href='soy_milk.html'>unsweetened soy milk</a> (or water), <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>8 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>.</li><li>In a small bowl, dissolve <i>30 g (2 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (or 30 g of tapioca starch) with <i>30 ml (2 tbsp) of water</i>. Keep aside.</li><li>Heat a saucepan at medium heat, pour <i>120 ml (1/2 cup)</i> of <a href='soy_milk.html'>unsweetened soy milk</a> (or water) and sprinkle <i>6 g (~1 tbsp)</i> of <a href='kanten_powder.html'>kanten powder</a> (or equal amount of <a href='agar_agar_powder.html'>agar agar powder</a>)</a>. Stir well.</li><li>When content starts to boil, lower to a simmer and pour the sunflower cheese mix into it. Stir, for <u>1-2 minutes</u>, then add the arrowroot starch mix. Continue whisking until mixture is thick and shiny. Pour contents of pan into container of choice (I like to use 2 small bowls).</li><li>Let mixture rest for <u>2 hours</u>.</li><li>Flip bowls upside down, scoop out cheese and enjoy! Grate the cheese onto pizza, too!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <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>
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diff --git a/site/spelt_flour.html b/site/spelt_flour.html
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-<!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 — spelt flour</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='ingredient'><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='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='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</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='ingredient'><h1>spelt flour</h1><img class='right' src='../media/ingredients/spelt_flour.png'/><div><p>Spelt flour, or <b>Triticum aestivum</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. </p><p>It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does.  It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)</p><p>Weight: 1 cup | 3 1/2 oz | 99 g</p></div><h2>flour</h2><div class='small'><p>Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together (<a href='wholegrain_wheat_flour.html'>wholegrain wheat flour</a>) or of the endosperm alone (<a href='all_purpose_flour.html'>all purpose flour</a>).</p></div><ul><li><a href='crackers.html'>crackers</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <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>
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+<!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 — spelt flour</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='ingredient'><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='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='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</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='ingredient'><h1>spelt flour</h1><img class='right' src='../media/ingredients/spelt_flour.png'/><div><p>Spelt flour, or <b>Triticum spelta</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. </p><p>It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does.  It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)</p><p>Weight: 1 cup | 3 1/2 oz | 99 g</p></div><h2>flour</h2><div class='small'><p>Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together (<a href='wholegrain_wheat_flour.html'>wholegrain wheat flour</a>) or of the endosperm alone (<a href='all_purpose_flour.html'>all purpose flour</a>).</p></div><ul><li><a href='crackers.html'>crackers</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <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>
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diff --git a/site/stovetop_zaatar_pizza.html b/site/stovetop_zaatar_pizza.html
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-<!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 — stovetop zaatar pizza</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='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='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</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>stovetop zaatar pizza</h1><h2>2x23 cm(9 in) pizzas — 90 minutes</h2><img src='../media/recipes/stovetop_zaatar_pizza.jpg'/><div class='col2'><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1&#37; yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. Some bakers proof instant yeast too, but mostly because it is a way to test that the yeast is still active.</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plantbased cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes.</p><p><b>Flour</b>. Evidently, it is possible to replace the whole wheat flour with 100&#37; all-purpose.</p></div><dl class='ingredients'><h3>topping</h3><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, medium</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='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a><u>7 whole olives</u></dt><dt><a href='sun_dried_tomatoes.html'><img src='../media/ingredients/sun_dried_tomatoes.png'/><b>sun dried tomatoes</b></a><u>7 tomatoes</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 ml</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>1.5 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>1.5 g</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>10 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>5 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>80 ml</u></dt></dl><ul class='instructions'><li><b>Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat for <u>8 to 10 minutes</u>, or until the onions are lightly browned and tender. Set aside.</li><li>Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside.</li><li><b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>, <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later.</li></ul><dl class='ingredients'><h3>dough</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml, warm</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>7 g</u></dt><dt><a href='instant_yeast.html'><img src='../media/ingredients/instant_yeast.png'/><b>instant yeast</b></a><u>2.70 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>20 ml</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>60 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>210 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Measure <i>250 ml (1 cup)</i> of warm <a href='water.html'>water</a>, dissolve <i>7 g (1/2 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a>, then add <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> into the water.</li><li>In a large bowl, mix <i>60 g (1/2 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>210 g (1 3/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>5 g (1 tsp)</i> of <a href='sea_salt.html'>salt</a>, and <i>2.70 g (roughly 1/2 tsp)</i> of <a href='instant_yeast.html'>instant yeast</a>. Mix well.</li><li>Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5-10 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, until it gets nice and puffy.</li><li>Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional <u>90 minutes</u>.</li><li>Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for <u>5 minutes</u>, then raise the temperature to high heat for an additional <u>5 minutes</u>. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for <u>10 minutes</u>, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). <img src='../media/recipes/stovetop_pizza_02.jpg'>Flip the pizza, and cook for an additional <u>10 minutes</u>. Set the dough aside, and repeat for the other half of the dough.<img src='../media/recipes/stovetop_pizza_01.jpg'></li></ul><dl class='ingredients'><h3>assemble</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt><dt><a href='zaatar.html'><img src='../media/ingredients/zaatar.png'/><b>zaatar</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything.</li><li>Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <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>
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+<!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 — stovetop zaatar pizza</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='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='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</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>stovetop zaatar pizza</h1><h2>2x23 cm(9 in) pizzas — 90 minutes</h2><img src='../media/recipes/stovetop_zaatar_pizza.jpg'/><div class='col2'><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1&#37; yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plantbased cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes.</p><p><b>Flour</b>. Evidently, it is possible to replace the whole wheat flour with 100&#37; all-purpose.</p></div><dl class='ingredients'><h3>topping</h3><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, medium</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='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a><u>7 whole olives</u></dt><dt><a href='sun_dried_tomatoes.html'><img src='../media/ingredients/sun_dried_tomatoes.png'/><b>sun dried tomatoes</b></a><u>7 tomatoes</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 ml</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>1.5 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>1.5 g</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>10 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>5 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>80 ml</u></dt></dl><ul class='instructions'><li>Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes).</li><li>Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside.</li><li><b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>, <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later.</li></ul><dl class='ingredients'><h3>dough</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml, warm</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>7 g</u></dt><dt><a href='instant_yeast.html'><img src='../media/ingredients/instant_yeast.png'/><b>instant yeast</b></a><u>2.70 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>20 ml</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>60 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>210 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Measure <i>250 ml (1 cup)</i> of warm <a href='water.html'>water</a>, dissolve <i>7 g (1/2 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a>, then add <i>2.70 g (roughly 1/2 tsp)</i> of <a href='instant_yeast.html'>instant yeast</a> and let it foam and bloom for <u>5-10 minutes</u>(to proof it). Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>.</li><li>In a large bowl, mix <i>60 g (1/2 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>210 g (1 3/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, and <i>5 g (1 tsp)</i> of <a href='sea_salt.html'>salt</a>. Mix well.</li><li>Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine, I add a tiny bit of flour at times if it's too sticky), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, or until it gets nice and puffy(it can take longer if it's cold).</li><li>Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional <u>90 minutes</u>.</li><li>Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for <u>5 minutes</u>, then raise the temperature to high heat for an additional <u>5 minutes</u>. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for <u>10 minutes</u>, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). <img src='../media/recipes/stovetop_pizza_02.jpg'>Flip the pizza, and cook for an additional <u>10 minutes</u>. Set the dough aside, and repeat for the other half of the dough.<img src='../media/recipes/stovetop_pizza_01.jpg'></li></ul><dl class='ingredients'><h3>assemble</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt><dt><a href='zaatar.html'><img src='../media/ingredients/zaatar.png'/><b>zaatar</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything.</li><li>Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <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
@@ -1466,7 +1466,7 @@ add_part(&stovetop_choco_oat_cookies, &stovetop_choco_oat_cookies_cookies);
 Recipe stovetop_zaatar_pizza = create_recipe("stovetop zaatar pizza", maindish, "2x23 cm(9 in) pizzas", 20240118, 90);
 set_description(&stovetop_zaatar_pizza, "<p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1&#37; yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plantbased cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes.</p><p><b>Flour</b>. Evidently, it is possible to replace the whole wheat flour with 100&#37; all-purpose.</p>");
 RecipePart stovetop_zaatar_pizza_topping = create_part("topping");
-add_instruction(&stovetop_zaatar_pizza_topping, "<b>Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes).");
+add_instruction(&stovetop_zaatar_pizza_topping, "Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes).");
 add_instruction(&stovetop_zaatar_pizza_topping, "Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside.");
 add_instruction(&stovetop_zaatar_pizza_topping, "<b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>, <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later.");
 add_serving(&stovetop_zaatar_pizza_topping, &yellow_onion, "1, medium");
@@ -1483,7 +1483,7 @@ add_part(&stovetop_zaatar_pizza, &stovetop_zaatar_pizza_topping);
 RecipePart stovetop_zaatar_pizza_dough = create_part("dough");
 add_instruction(&stovetop_zaatar_pizza_dough, "Measure <i>250 ml (1 cup)</i> of warm <a href='water.html'>water</a>, dissolve <i>7 g (1/2 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a>, then add <i>2.70 g (roughly 1/2 tsp)</i> of <a href='instant_yeast.html'>instant yeast</a> and let it foam and bloom for <u>5-10 minutes</u>(to proof it). Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>.");
 add_instruction(&stovetop_zaatar_pizza_dough, "In a large bowl, mix <i>60 g (1/2 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>210 g (1 3/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, and <i>5 g (1 tsp)</i> of <a href='sea_salt.html'>salt</a>. Mix well.");
-add_instruction(&stovetop_zaatar_pizza_dough, "Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5-10 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, or until it gets nice and puffy(it can take longer if it's cold).");
+add_instruction(&stovetop_zaatar_pizza_dough, "Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine, I add a tiny bit of flour at times if it's too sticky), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, or until it gets nice and puffy(it can take longer if it's cold).");
 add_instruction(&stovetop_zaatar_pizza_dough, "Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional <u>90 minutes</u>.");
 add_instruction(&stovetop_zaatar_pizza_dough, "Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for <u>5 minutes</u>, then raise the temperature to high heat for an additional <u>5 minutes</u>. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for <u>10 minutes</u>, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). <img src='../media/recipes/stovetop_pizza_02.jpg'>Flip the pizza, and cook for an additional <u>10 minutes</u>. Set the dough aside, and repeat for the other half of the dough.<img src='../media/recipes/stovetop_pizza_01.jpg'>");
 add_serving(&stovetop_zaatar_pizza_dough, &water, "250 ml, warm");

M	links/rss.xml	6	+++---
M	site/quick_cheese.html	4	++--
M	site/spelt_flour.html	4	++--
M	site/stovetop_zaatar_pizza.html	4	++--
M	src/recipes.c	4	++--