diff --git a/content/leren/2015-01-12-12015-rogge-zaden-brood.md b/content/leren/2015-01-12-12015-rogge-zaden-brood.md
index ce3707a..d5e1963 100644
--- a/content/leren/2015-01-12-12015-rogge-zaden-brood.md
+++ b/content/leren/2015-01-12-12015-rogge-zaden-brood.md
@@ -39,251 +39,251 @@ De **metalen deegsteker** is geen schraper maar een _steker_: dit is scherper
### Recept
-
-
- |
- ingrediënt
- |
-
-
- percentage
- |
-
-
- gewicht voor 2 broden
- |
-
-
-
- |
- witte tarwebloem
- |
-
-
- 70%
- |
-
-
- 700gr
- |
-
-
-
- |
- volkoren roggemeel
- |
-
-
- 30%
- |
-
-
- 300gr
- |
-
-
-
- |
- haver
- |
-
-
- 10%
- |
-
-
- 100gr
- |
-
-
-
- |
- lijnzaad
- |
-
-
- 10%
- |
-
-
- 100gr
- |
-
-
-
- |
- zonnebloem pitten
- |
-
-
- 10%
- |
-
-
- 100gr
- |
-
-
-
- |
- water
- |
-
-
- 84%
- |
-
-
- 840gr
- |
-
-
-
- |
- zout |
-
-
- 2%
- |
-
-
- 20gr
- |
-
-
- |
- voordeeg met desem |
-
-
- 30% @ 100% hydratatie
- |
-
-
- 600gr |
- (Zie “hoe gebruik en lees ik een recept” als je niet weet wat de percentages zijn)
-
-
-
- Tijdstabel
-
-
-
-
-
- |
- dag
- |
-
-
- tijd
- |
-
-
- actie
- |
-
-
-
- |
- 1
- |
-
-
- 8h
- |
-
-
- ververs je desem
- |
-
-
-
- |
- 1
- |
-
-
- 22h
- |
-
-
- maak je voordeeg
- |
-
-
-
- |
- 2
- |
-
-
- 10h
- |
-
-
- maak je hoofddeeg
- |
-
-
-
- |
- 2
- |
-
-
- 14h
- |
-
-
- verdeel je deeg
- |
-
-
-
- |
- 2
- |
-
-
- 16h
- |
-
-
- bakken
- |
-
-
-
- |
- 2
- |
-
-
- 17h
- |
-
-
- afkoelen
- |
-
-
-
- |
- 3
- |
-
-
- 8h
- |
-
-
- snijden en eten
- |
-
-
-
+
+|
+ingrediënt
+ |
+
+
+percentage
+ |
+
+
+gewicht voor 2 broden
+ |
+
+
+
+|
+witte tarwebloem
+ |
+
+
+70%
+ |
+
+
+700gr
+ |
+
+
+
+|
+volkoren roggemeel
+ |
+
+
+30%
+ |
+
+
+300gr
+ |
+
+
+
+|
+haver
+ |
+
+
+10%
+ |
+
+
+100gr
+ |
+
+
+
+|
+lijnzaad
+ |
+
+
+10%
+ |
+
+
+100gr
+ |
+
+
+
+|
+zonnebloem pitten
+ |
+
+
+10%
+ |
+
+
+100gr
+ |
+
+
+
+|
+water
+ |
+
+
+84%
+ |
+
+
+840gr
+ |
+
+
+
+|
+zout |
+
+
+2%
+ |
+
+
+20gr
+ |
+
+
+|
+voordeeg met desem |
+
+
+30% @ 100% hydratatie
+ |
+
+
+600gr |
+
+
+(Zie “hoe gebruik en lees ik een recept” als je niet weet wat de percentages zijn)
+
+
+
+Tijdstabel
+
+
+
+
+
+|
+dag
+ |
+
+
+tijd
+ |
+
+
+actie
+ |
+
+
+
+|
+1
+ |
+
+
+8h
+ |
+
+
+ververs je desem
+ |
+
+
+
+|
+1
+ |
+
+
+22h
+ |
+
+
+maak je voordeeg
+ |
+
+
+
+|
+2
+ |
+
+
+10h
+ |
+
+
+maak je hoofddeeg
+ |
+
+
+
+|
+2
+ |
+
+
+14h
+ |
+
+
+verdeel je deeg
+ |
+
+
+
+|
+2
+ |
+
+
+16h
+ |
+
+
+bakken
+ |
+
+
+
+|
+2
+ |
+
+
+17h
+ |
+
+
+afkoelen
+ |
+
+
+
+|
+3
+ |
+
+
+8h
+ |
+
+
+snijden en eten
+ |
+
+
+
Stap-voor-stap
@@ -349,9 +349,7 @@ De **metalen deegsteker** is geen schraper maar een _steker_: dit is scherper
Het voordeeg bevat 30% van de totale bloem, dus voor 2 broden 300gr. Dit is toevallig genoeg net dezelfde hoeveelheid als het rogge meel. Meng dus 300gr roggemeel met 300gr water, samen met 30gr van je desem starter.
Bovenstaande foto toont hoe dat er uit kan zien – het zal redelijk “plakken” en niet super loperig zijn. Welkom in de wondere wereld van rogge!
Dit moet minstens 12h de kans krijgen om te fermenteren op kamertemperatuur. In de winter kan de keuken nogal koud worden dus zet je mengkom niet op een koude steen en gebruik warm water!
-
- {{< youtube T-TN2SJg2Wg >}}
-
+{{< youtube T-TN2SJg2Wg >}}
Het is een goed idee om eens te ruiken aan je voordeeg. Wat je zou moeten ruiken is de lichtjes zoete geur van het rogge meel – en voor de rest niets, omdat het nog maar pas gemengd is. Zo kan je 12h later vergelijken met deze geur.
@@ -387,9 +385,7 @@ De **metalen deegsteker** is geen schraper maar een _steker_: dit is scherper
Meng alles in een grote mengkom. Neen, de volgorde waarmee je ingrediënten toe voegt maakt niet uit, ook niet als er zout op je voordeeg komt – we werken hier niet met gedroogde bakkersgist!
Opgelet met water – vergeet niet dat we reeds 300gr + 450gr gebruikt hebben. Dat geeft ons een verschil van slechts 90gr water toe te voegen aan het finaal deeg (90 + 450 + 300 = 800gr = 84%). Gebruik hiervoor warm water (niet kokend!)
Mensen die zich avonturierlijk voelen kunnen tot 90% water gebruiken voor dit type deeg: we gaan voor een laag profiel met een zeer vochtig, lekkere kruim.
-
- {{< youtube Zqx-3xZI4DI >}}
-
+{{< youtube Zqx-3xZI4DI >}}
Hoe moet ik nu kneden met die plakkerige zaadjes en dat rogge? Lijnzaad geweekt in water geeft een slijmerige substantie af die het niet vergemakkelijkt. Mengen is een kwestie van de ingrediënten evenredig verdeeld te krijgen, niet een kwestie van kneden!
@@ -440,9 +436,7 @@ De **metalen deegsteker** is geen schraper maar een _steker_: dit is scherper
Gebruik je deegschraper om het deeg uit je mengkom te halen, op een licht bebloemd oppervlak. Verdeel met de deegsteker je deeg in 2 gelijke stukken (wegen hoeft niet) als je voor 2 broden hebt gekozen (1kg bloem totaal).
-
- {{< youtube bWEvLGbO6B0 >}}
-
+{{< youtube bWEvLGbO6B0 >}}
Leg een nieuwe handdoek in je mengkom en bestrooi die met rogge meel en haver. Hier komt ons deeg straks terug in terecht, nadat we het hebben “opgevouwen”. Kijk even naar de volgende foto:
diff --git a/content/leren/2015-04-18-42015-uitgesteld-bakken.md b/content/leren/2015-04-18-42015-uitgesteld-bakken.md
index e9729c8..d945aa5 100644
--- a/content/leren/2015-04-18-42015-uitgesteld-bakken.md
+++ b/content/leren/2015-04-18-42015-uitgesteld-bakken.md
@@ -217,89 +217,89 @@ Dus: tijdstabellen
-
- |
- dag
- |
-
-
- tijd
- |
-
-
- actie
- |
-
-
-
- |
- 1
- |
-
-
- 22h
- |
-
-
- ververs je desem
- |
-
-
-
- |
- 2
- |
-
-
- 8h
- |
-
-
- maak je voordeeg
- |
-
-
-
- |
- 3
- |
-
-
- 8h
- |
-
-
- maak je hoofddeeg
- |
-
-
-
- |
- 3
- |
-
-
- 12h
- |
-
-
- verdeel je deeg
- |
-
-
-
- |
- 4
- |
-
-
- 12h
- |
-
-
- bakken
- |
-
+
+|
+dag
+ |
+
+
+tijd
+ |
+
+
+actie
+ |
+
+
+
+|
+1
+ |
+
+
+22h
+ |
+
+
+ververs je desem
+ |
+
+
+
+|
+2
+ |
+
+
+8h
+ |
+
+
+maak je voordeeg
+ |
+
+
+
+|
+3
+ |
+
+
+8h
+ |
+
+
+maak je hoofddeeg
+ |
+
+
+
+|
+3
+ |
+
+
+12h
+ |
+
+
+verdeel je deeg
+ |
+
+
+
+|
+4
+ |
+
+
+12h
+ |
+
+
+bakken
+ |
+
@@ -411,131 +411,131 @@ bakken
-
+
- In totaal: 20h voordeeg, 4h eerste rijs, 10h tweede rijs = 34h
+In totaal: 20h voordeeg, 4h eerste rijs, 10h tweede rijs = 34h
- Tweede rijs in de koelkast.
+Tweede rijs in de koelkast.
- -
- Redelijke bite, iets milder dan het eerste schema. Je kan natuurlijk altijd schipperen, je voordeeg moet minstens 12 tot maximum 24h fermenteren.
-
- -
- De tweede rijs mag korter (8h) en kan langer (tot 24h, zoals het eerste schema)
-
+-
+Redelijke bite, iets milder dan het eerste schema. Je kan natuurlijk altijd schipperen, je voordeeg moet minstens 12 tot maximum 24h fermenteren.
+
+-
+De tweede rijs mag korter (8h) en kan langer (tot 24h, zoals het eerste schema)
+
- Snel en subtiel
+Snel en subtiel
-
-
- |
- dag
- |
-
-
- tijd
- |
-
-
- actie
- |
-
-
-
- |
- 1
- |
-
-
- 8h
- |
-
-
- ververs je desem
- |
-
-
-
- |
- 1
- |
-
-
- 20h
- |
-
-
- maak je voordeeg
- |
-
-
-
- |
- 2
- |
-
-
- 8h
- |
-
-
- maak je hoofddeeg
- |
-
-
-
- |
- 2
- |
-
-
- 12h
- |
-
-
- verdeel je deeg
- |
-
-
-
- |
- 2
- |
-
-
- 14h
- |
-
-
- bakken
- |
-
-
+
+
+|
+dag
+ |
+
+
+tijd
+ |
+
+
+actie
+ |
+
+
+
+|
+1
+ |
+
+
+8h
+ |
+
+
+ververs je desem
+ |
+
+
+
+|
+1
+ |
+
+
+20h
+ |
+
+
+maak je voordeeg
+ |
+
+
+
+|
+2
+ |
+
+
+8h
+ |
+
+
+maak je hoofddeeg
+ |
+
+
+
+|
+2
+ |
+
+
+12h
+ |
+
+
+verdeel je deeg
+ |
+
+
+
+|
+2
+ |
+
+
+14h
+ |
+
+
+bakken
+ |
+
+
- In totaal: 12h voordeeg, 4h eerste rijs, 2h tweede rijs = 18h
+In totaal: 12h voordeeg, 4h eerste rijs, 2h tweede rijs = 18h
- -
- De minimum rijstijden om een gebalanceerd desembrood te bakken.
-
- -
- Hier gebruiken we géén uitgesteld bakken, dus dat kan nog, in combinatie met de bovenstaande schema’s.
-
+-
+De minimum rijstijden om een gebalanceerd desembrood te bakken.
+
+-
+Hier gebruiken we géén uitgesteld bakken, dus dat kan nog, in combinatie met de bovenstaande schema’s.
+
-
+
@@ -594,9 +594,7 @@ bakken
Waarom nu wel warm water? De éérste rijs wordt nog op kamertemperatuur gedaan. Dat wil zeggen dat we het deeg op de ideale 24°C proberen te krijgen. Echte bakkers meten alle temperaturen, inclusief het bloem, maar dat is niet nodig.
-
- {{< youtube xtcjUsv6ghc >}}
-
+{{< youtube xtcjUsv6ghc >}}
Het doel is alles evenredig te verdelen. Gebruik één hand als een “kneedhaak”, en draai met de andere hand je mengkom rond. Doe dit maximum 5 minuten. Als je merkt dat de witte bloem volledig verdwenen is, kneed dan nog enkele minuten verder, en stop dan. Kijk naar het bovenstaand filmpje als deze uitleg niet duidelijk is.
@@ -632,9 +630,7 @@ bakken
Kijk naar dit filmpje hoe je dit precies moet doen:
-
- {{< youtube NxYrSz1r-rw >}}
-
+{{< youtube NxYrSz1r-rw >}}
Leg de opgevouwen deegbol terug in de mengkom en laat dit 3h verder rusten.
@@ -672,9 +668,7 @@ bakken
Gebruik je deegschraper om het deeg uit je mengkom te halen, op een licht bebloemd oppervlak. Het deeg verdelen in twee gelijke delen hoeft niet als je één brood aan het bakken bent, in alle andere gevallen dien je je deeg op te delen.
Hieronder wordt het vormen van het brood tot een boule (ronde vorm) getoond aan de hand van een video van de eerste doos (het deeg bevat zaadjes maar het principe is hetzelfde):
-
- {{< youtube bWEvLGbO6B0 >}}
-
+{{< youtube bWEvLGbO6B0 >}}
Wanneer je je deegbollen gevormd hebt kan je ze in de rijsmand plaatsen. Doe dit ondersteboven in je mand – met de naad naarboven. Wanneer je het brood gaat bakken, keer je je rijsmandje om op de bakplaat, zodat de bovenkant terug juist staat. Dit is belangrijk om later je brood op de juiste plaats te kunnen insnijden, anders ontstaan er tijdens het bakken ongewild scheuren op sommige plaatsen.
@@ -706,9 +700,7 @@ bakken
Wees creatief met patronen op je deeg. In dit videootje twee voorbeelden:
-
- {{< youtube QOrYnwN8EiM >}}
-
+{{< youtube QOrYnwN8EiM >}}
Bak het brood onmiddelijk nadat je het hebt ingesneden. Het deeg is fragiel wanneer je het uit het rijsmandje haalt dus het is belangrijk dat het zo snel mogelijk die kick krijgt van de hitte van de oven om het laatste rijsproces in gang te zetten. Als je hier te lang mee wacht, zet het deeg uit aan de zijkant en wordt het te plat.
De koelkast helpt hier wel mee: een koud deeg is iets vaster.
Voor alle duidelijkheid: je hoeft je deeg niet te laten “opwarmen” tot kamertemperatuur als het van de koelkast komt: het mag rechtstreeks de oven in. Verwarm je oven dus éérst voor, en haal daarna pas je deeg uit de koelkast.
diff --git a/content/privacy.md b/content/privacy.md
index 6b60e77..e1ff724 100644
--- a/content/privacy.md
+++ b/content/privacy.md
@@ -14,7 +14,7 @@ Meer informatie over het gebruik van cookies door GoatCounter: https://www.goatc
#### YouTube
-Sommige pagina's bevatten YouTube videos. Deze componenten maken expliciet _geen_ gebruik van interne cookie systemen van YouTube, maar verwijzen in de plaats daarvan naar `youtube-nocookie.com`, om te vermijden dat YouTube, en Google, cookies en trackers inzet op deze website.
+Sommige pagina's bevatten YouTube links. Dit zijn zelfgehoste thumbnails die enkel dienen ter verwijzing naar de derde partij, waardoor er expliciet _geen_ gebruik van interne cookie systemen noch tracking van YouTube/Google gemaakt wordt.
## Toeschrijving
diff --git a/jamstack-init.js b/jamstack-init.js
index 630a6ed..c5a3567 100644
--- a/jamstack-init.js
+++ b/jamstack-init.js
@@ -1,5 +1,5 @@
-const { mastodon, goodreads, lunr, webmention } = require('jam-my-stack');
+const { mastodon, goodreads, lunr, webmention, youtube } = require('jam-my-stack');
const fsp = require('fs').promises;
@@ -12,16 +12,25 @@ const fsp = require('fs').promises;
`${__dirname}/content/leren`])
await fsp.writeFile(`${__dirname}/static/js/redzuurdesem-post.json`, JSON.stringify(index), 'utf-8')
- // 4. get webmentions
+ // 2. get webmentions
console.log("2. Fetching webmentions...")
const mentions = await webmention.getWebmentions("redzuurdesem.be")
const json = JSON.stringify(mentions, null, 4)
await fsp.writeFile(`${__dirname}/data/webmentions.json`, json, 'utf-8')
- // 5. send webmentions
+ // 3. send webmentions
console.log("3. Sending webmentions...")
const since = await webmention.send("redzuurdesem.be")
console.log(` -- done`)
+ // 4. build youtube thumbnails
+ console.log("4. building youtube thumbnails...")
+ await youtube.thumbify({
+ postDir: `${__dirname}/content`,
+ downloadDir: `${__dirname}/static/images/yt`,
+ overlayImg: `${__dirname}/play.png`
+ })
+
+
console.log("-- all done!")
})()
diff --git a/package.json b/package.json
index 46af7a6..b449f41 100644
--- a/package.json
+++ b/package.json
@@ -25,6 +25,6 @@
},
"homepage": "https://github.com/wgroeneveld/redzuurdesem#readme",
"dependencies": {
- "jam-my-stack": "^1.0.17"
+ "jam-my-stack": "^1.0.19"
}
}
diff --git a/play.png b/play.png
new file mode 100644
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got: ^11.8.2
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+ resolution: "map-obj@npm:1.0.1"
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linkType: hard
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linkType: hard
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linkType: hard
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linkType: hard
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