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config.toml
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@ -27,3 +27,12 @@ home = [ "HTML", "RSS" ]
extensionsmask = ["fencedCode"]
fractions = false
[privacy]
[privacy.googleAnalytics]
anonymizeIP = true
disable = false
respectDoNotTrack = false
useSessionStorage = false
[privacy.youtube]
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privacyEnhanced = true

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content/post/2012-07-08-baking-your-daily-bread.md
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@ -96,15 +96,9 @@ The loaves were proofed in a basket and shaped in the same way, but the latter o
Time for more experiments!
**Also on: _Bake your own Bread –_**
<a href="http://www.girlichef.com/p/byob-bake-your-own-bread.html" target="_blank"><img class="aligncenter" style="border: 1px solid black;" src="http://farm8.staticflickr.com/7103/7346181244_48bfb32925_o.jpg" alt="BYOB 125 x 125" width="125" height="125" /></a>
**Also on: **[**_The Fresh Loaf_**][6]
[1]: https://redzuurdesem.be/wp-content/uploads/2012/07/dailybread_midden_24h.jpg
[2]: https://redzuurdesem.be/wp-content/uploads/2012/07/dailybread_slice_24h.jpg
[3]: http://www.youtube.com/watch?v=nmRt5O4rd8o&feature=related
[4]: https://redzuurdesem.be/wp-content/uploads/2012/07/dailybread_slice_40h.jpg
[5]: http://www.thefreshloaf.com/searchresults?cx=partner-pub-5060446827351852%3A9bvu1n-clx1&cof=FORID%3A9&ie=ISO-8859-1&cow=more+sour&sa=Search
[6]: http://www.thefreshloaf.com/node/29337/my-daily-bread-65-ww-sourdough

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content/post/2012-07-13-bakken-met-zuurdesem-een-samenvatting.md
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@ -18,13 +18,15 @@ tags:
Los van dat zijn er enkele basisstappen waar elk brood door gaat, onafhankelijk van het recept of van uw bloem type. Ik wil bij deze graag een snelle samenvatting geven rond bakken met zuurdesem. Eens je bekent bent met deze basisprincipes kan je makkelijk je eigen recept creëren en er een eigen stijl aan geven.
Een gedetailleerde uitleg, inclusief een stevige theoretische basis, is terug te vinden in ['Red Zuurdesem: het boek'](/het-boek).
### [ 07:00 AM ] Stap 1: maak uw voordeeg
Wat is een &#8220;voordeeg&#8221;?
> Een preferment &#8211; of een **voordeeg** &#8211; is een deel van het deeg dat al een tijdje &#8220;gefermenteerd&#8221; werd. (Rijzen met een vorm van gist) &#8211; dit zonder de rest van het deeg te vermengen.<figure style="width: 150px" class="wp-caption alignright">
<a style="font-style: normal; line-height: 24px; text-decoration: underline;" title="_MG_6406.jpg" href="http://lh5.ggpht.com/-kJVeoj9MTUQ/T_suD1SqWzI/AAAAAAAAGU4/0SGxme9wcw0/s1024/_MG_6406.jpg"><img class=" " style="margin-top: 0.4em;" title="This is a 15% preferment of wholewheat, after 12 hours of resting." src="http://lh5.ggpht.com/-kJVeoj9MTUQ/T_suD1SqWzI/AAAAAAAAGU4/0SGxme9wcw0/s150-c/_MG_6406.jpg" alt="This is a 15% preferment of wholewheat, after 12 hours of resting." width="150" height="150" /></a><figcaption class="wp-caption-text">Dit is een 15% preferment met voltarwe, na 12 uren van rusten.</figcaption></figure>
<a style="font-style: normal; line-height: 24px; text-decoration: underline;" title="_MG_6406.jpg" href="http://lh5.ggpht.com/-kJVeoj9MTUQ/T_suD1SqWzI/AAAAAAAAGU4/0SGxme9wcw0/s1024/_MG_6406.jpg"><img class=" " style="margin-top: 0.4em;" title="This is a 15% preferment of wholewheat, after 12 hours of resting." src="https://lh5.ggpht.com/-kJVeoj9MTUQ/T_suD1SqWzI/AAAAAAAAGU4/0SGxme9wcw0/s150-c/_MG_6406.jpg" alt="This is a 15% preferment of wholewheat, after 12 hours of resting." /></a><figcaption class="wp-caption-text">Dit is een 15% preferment met voltarwe, na 12 uren van rusten.</figcaption></figure>
Brood kan gebakken worden met of zonder voordeeg. Zonder bakken heet meestal een &#8220;rechttoe rechtaan brood&#8221; of een _straight_ _bread_. Dit kan enkel gedaan worden met hulp van commerciële gist, omdat dit zeer snel kan rijzen. **Minder tijd om te rijzen** betekent **minder smaak**! Het voordeeg wordt meestal 12 uur op voorhand gemaakt zodat het op kamertemperatuur kan rusten. Dit voordeeg is meestal 10 tot 35% van het totale brooddeeg.
@ -42,7 +44,7 @@ Je kan een **stijf voordeeg** maken of een **vloeibaar voordeeg**. Het enige ve
Deze stap is heel gemakkelijk. Je voordeeg zou goed moeten gerezen hebben (tot het dubbel van de originele grootte). Als je een vloeibaar voordeeg gebruikt is dit makkelijker zichtbaar. Wanneer het voordeeg terug begint te slinken, wil dat zeggen dat de bacteriën zijn uitgewerkt en voeg je best minder van je zuurdesemstarter toe de volgende keer. Anders hebben de bacteriën geen eten meer (= het bloem) en gaat je brood instorten! Dit kan dus enkele oorzaken hebben:<figure style="width: 150px" class="wp-caption alignleft">
[<img title="_MG_6408.jpg" src="http://lh6.ggpht.com/-6fIkLP09_wc/T_suE3I7EFI/AAAAAAAAGVA/PESIuwwteO4/s150-c/_MG_6408.jpg" alt="_MG_6408.jpg" width="150" height="150" />][1]<figcaption class="wp-caption-text">Alles gecombineerd in een mengkom..</figcaption></figure> <figure style="width: 150px" class="wp-caption alignright">[<img title="_MG_6410.jpg" src="http://lh6.ggpht.com/-hd0MPkSitVU/T_suF7OX1TI/AAAAAAAAGVI/3Ve_LYV-E_k/s150-c/_MG_6410.jpg" alt="_MG_6410.jpg" width="150" height="150" />][2]<figcaption class="wp-caption-text">Het deeg op het keukentablet gedumpt.</figcaption></figure>
[<img title="_MG_6408.jpg" src="https://lh6.ggpht.com/-6fIkLP09_wc/T_suE3I7EFI/AAAAAAAAGVA/PESIuwwteO4/s150-c/_MG_6408.jpg" alt="_MG_6408.jpg" width="150" height="150" />][1]<figcaption class="wp-caption-text">Alles gecombineerd in een mengkom..</figcaption></figure> <figure style="width: 150px" class="wp-caption alignright">[<img title="_MG_6410.jpg" src="https://lh6.ggpht.com/-hd0MPkSitVU/T_suF7OX1TI/AAAAAAAAGVI/3Ve_LYV-E_k/s150-c/_MG_6410.jpg" alt="_MG_6410.jpg" width="150" height="150" />][2]<figcaption class="wp-caption-text">Het deeg op het keukentablet gedumpt.</figcaption></figure>
<li style="text-align: justify;">
Te weinig bloem in verhouding tot de zuurdesemstarter
@ -92,7 +94,7 @@ Deze stap is heel gemakkelijk. Je voordeeg zou goed moeten gerezen hebben (tot h
</h3>
<p>
<a href="http://lh4.ggpht.com/-GRndFj2VHBE/T_suGpiy77I/AAAAAAAAGVQ/tvSOqqNrP7c/s1024/_MG_6431.jpg"><img class="alignleft" title="_MG_6431.jpg" src="http://lh4.ggpht.com/-GRndFj2VHBE/T_suGpiy77I/AAAAAAAAGVQ/tvSOqqNrP7c/s150-c/_MG_6431.jpg" alt="_MG_6431.jpg" width="150" height="150" /></a><a href="http://lh5.ggpht.com/-fvuddElaRvY/T_suHf2cvdI/AAAAAAAAGVU/UMdq75iQpS4/s1024/_MG_6433.jpg"><img class="alignleft" title="_MG_6433.jpg" src="http://lh5.ggpht.com/-fvuddElaRvY/T_suHf2cvdI/AAAAAAAAGVU/UMdq75iQpS4/s150-c/_MG_6433.jpg" alt="_MG_6433.jpg" width="150" height="150" /></a><a title="_MG_6438.jpg" href="http://lh4.ggpht.com/-NCFPmZIaJII/T_suIDEQnsI/AAAAAAAAGVg/wEcEf-9tG50/s1024/_MG_6438.jpg"><img class="alignleft" title="_MG_6438.jpg" src="http://lh4.ggpht.com/-NCFPmZIaJII/T_suIDEQnsI/AAAAAAAAGVg/wEcEf-9tG50/s150-c/_MG_6438.jpg" alt="_MG_6438.jpg" width="150" height="150" /></a> <a title="_MG_6441.jpg" href="http://lh3.ggpht.com/-fdTS0uS8vz8/T_suIwEAI_I/AAAAAAAAGVo/pVTqCvWwmPE/s1024/_MG_6441.jpg"><img class="alignleft" title="_MG_6441.jpg" src="http://lh3.ggpht.com/-fdTS0uS8vz8/T_suIwEAI_I/AAAAAAAAGVo/pVTqCvWwmPE/s150-c/_MG_6441.jpg" alt="_MG_6441.jpg" width="150" height="150" /></a> <a title="_MG_6443.jpg" href="http://lh3.ggpht.com/-qQ_H9cq8yAU/T_suJuyFB-I/AAAAAAAAGVw/_q-5fW1ZfPs/s1024/_MG_6443.jpg"><img class="alignleft" title="_MG_6443.jpg" src="http://lh3.ggpht.com/-qQ_H9cq8yAU/T_suJuyFB-I/AAAAAAAAGVw/_q-5fW1ZfPs/s150-c/_MG_6443.jpg" alt="_MG_6443.jpg" width="150" height="150" /></a>
<a href="http://lh4.ggpht.com/-GRndFj2VHBE/T_suGpiy77I/AAAAAAAAGVQ/tvSOqqNrP7c/s1024/_MG_6431.jpg"><img class="alignleft" title="_MG_6431.jpg" src="https://lh4.ggpht.com/-GRndFj2VHBE/T_suGpiy77I/AAAAAAAAGVQ/tvSOqqNrP7c/s150-c/_MG_6431.jpg" alt="_MG_6431.jpg" width="150" height="150" /></a><a href="http://lh5.ggpht.com/-fvuddElaRvY/T_suHf2cvdI/AAAAAAAAGVU/UMdq75iQpS4/s1024/_MG_6433.jpg"><img class="alignleft" title="_MG_6433.jpg" src="https://lh5.ggpht.com/-fvuddElaRvY/T_suHf2cvdI/AAAAAAAAGVU/UMdq75iQpS4/s150-c/_MG_6433.jpg" alt="_MG_6433.jpg" width="150" height="150" /></a><a title="_MG_6438.jpg" href="http://lh4.ggpht.com/-NCFPmZIaJII/T_suIDEQnsI/AAAAAAAAGVg/wEcEf-9tG50/s1024/_MG_6438.jpg"><img class="alignleft" title="_MG_6438.jpg" src="https://lh4.ggpht.com/-NCFPmZIaJII/T_suIDEQnsI/AAAAAAAAGVg/wEcEf-9tG50/s150-c/_MG_6438.jpg" alt="_MG_6438.jpg" width="150" height="150" /></a> <a title="_MG_6441.jpg" href="http://lh3.ggpht.com/-fdTS0uS8vz8/T_suIwEAI_I/AAAAAAAAGVo/pVTqCvWwmPE/s1024/_MG_6441.jpg"><img class="alignleft" title="_MG_6441.jpg" src="https://lh3.ggpht.com/-fdTS0uS8vz8/T_suIwEAI_I/AAAAAAAAGVo/pVTqCvWwmPE/s150-c/_MG_6441.jpg" alt="_MG_6441.jpg" width="150" height="150" /></a> <a title="_MG_6443.jpg" href="http://lh3.ggpht.com/-qQ_H9cq8yAU/T_suJuyFB-I/AAAAAAAAGVw/_q-5fW1ZfPs/s1024/_MG_6443.jpg"><img class="alignleft" title="_MG_6443.jpg" src="https://lh3.ggpht.com/-qQ_H9cq8yAU/T_suJuyFB-I/AAAAAAAAGVw/_q-5fW1ZfPs/s150-c/_MG_6443.jpg" alt="_MG_6443.jpg" width="150" height="150" /></a>
</p>
<p style="clear: both;">
@ -131,7 +133,7 @@ Deze stap is heel gemakkelijk. Je voordeeg zou goed moeten gerezen hebben (tot h
{{< youtube 9oyg8K6J8QM >}}
<a title="_MG_6464.jpg" href="http://lh5.ggpht.com/-W89LhmDwke0/T_suMwzOzcI/AAAAAAAAGWA/PjiF9W9OeDU/s1024/_MG_6464.jpg"><img title="_MG_6464.jpg" src="http://lh5.ggpht.com/-W89LhmDwke0/T_suMwzOzcI/AAAAAAAAGWA/PjiF9W9OeDU/s150-c/_MG_6464.jpg" alt="_MG_6464.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Stretch & folded het deeg na french folden.</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a title="_MG_6446.jpg" href="http://lh3.ggpht.com/-vQEFK6Vf8j8/T_suKgUlqsI/AAAAAAAAGV4/RmguPWMDI_E/s1024/_MG_6446.jpg"><img title="_MG_6446.jpg" src="http://lh3.ggpht.com/-vQEFK6Vf8j8/T_suKgUlqsI/AAAAAAAAGV4/RmguPWMDI_E/s150-c/_MG_6446.jpg" alt="_MG_6446.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Na 5 minuten french folden ziet het deeg er mooier uit!</figcaption></figure>
<a title="_MG_6464.jpg" href="http://lh5.ggpht.com/-W89LhmDwke0/T_suMwzOzcI/AAAAAAAAGWA/PjiF9W9OeDU/s1024/_MG_6464.jpg"><img title="_MG_6464.jpg" src="https://lh5.ggpht.com/-W89LhmDwke0/T_suMwzOzcI/AAAAAAAAGWA/PjiF9W9OeDU/s150-c/_MG_6464.jpg" alt="_MG_6464.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Stretch & folded het deeg na french folden.</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a title="_MG_6446.jpg" href="http://lh3.ggpht.com/-vQEFK6Vf8j8/T_suKgUlqsI/AAAAAAAAGV4/RmguPWMDI_E/s1024/_MG_6446.jpg"><img title="_MG_6446.jpg" src="https://lh3.ggpht.com/-vQEFK6Vf8j8/T_suKgUlqsI/AAAAAAAAGV4/RmguPWMDI_E/s150-c/_MG_6446.jpg" alt="_MG_6446.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Na 5 minuten french folden ziet het deeg er mooier uit!</figcaption></figure>
<p>
Het meest belangrijkste aspect hier is het <strong>vouwen</strong>. Een youtube video demonstreert dit, zie het  &#8220;<a title="Baking your daily bread" href="https://redzuurdesem.be/baking-your-daily-bread/">my daily bread</a>&#8221; artikel. In plaats van als een zot het deeg te bewerken kan simpelweg het deeg uitrekken en over elkaar vouwen zoals een brief even zeer de gluten versterken! Dit heet &#8220;stretch & folding&#8221;.
@ -169,7 +171,7 @@ Deze stap is heel gemakkelijk. Je voordeeg zou goed moeten gerezen hebben (tot h
<em>[ 09:00 PM ] </em>Stap 5: vormen
</h3><figure style="width: 150px" class="wp-caption alignleft">
<a title="_MG_6446.jpg" href="http://lh6.ggpht.com/-wwljMCiI8cs/T_suOr9IFwI/AAAAAAAAGWI/Dz2Ub-7QnGg/s1024/_MG_6465.jpg"><img title="_MG_6465.jpg" src="http://lh6.ggpht.com/-wwljMCiI8cs/T_suOr9IFwI/AAAAAAAAGWI/Dz2Ub-7QnGg/s150-c/_MG_6465.jpg" alt="_MG_6465.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">voorgevormd in batârds</figcaption></figure>
<a title="_MG_6446.jpg" href="http://lh6.ggpht.com/-wwljMCiI8cs/T_suOr9IFwI/AAAAAAAAGWI/Dz2Ub-7QnGg/s1024/_MG_6465.jpg"><img title="_MG_6465.jpg" src="https://lh6.ggpht.com/-wwljMCiI8cs/T_suOr9IFwI/AAAAAAAAGWI/Dz2Ub-7QnGg/s150-c/_MG_6465.jpg" alt="_MG_6465.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">voorgevormd in batârds</figcaption></figure>
<p>
Het deeg in evenredig verdeelde stukjes opdelen en dan vormen zoals een <em>boule</em> (rond) of een <em>batârd</em> (ovaal). Of wil je liever <em>baguettes maken</em>? Laat u gaan! Dit wordt meestal gedaan in drie verschillende substappen: pre-vormen, rusten en finale vormgeving;
@ -212,7 +214,7 @@ Deze stap is heel gemakkelijk. Je voordeeg zou goed moeten gerezen hebben (tot h
Dit is een andere &#8220;wacht en wacht en wacht&#8230;&#8221; stap. Wanneer je je broden op de juiste manier vorm gegeven hebt, zullen ze mooi naar boven rijzen. Let op dat je het niet te lang laat rijzen! Dit wordt ook wel &#8220;<em>overproofing</em>&#8221; genoemd. Dit kan zijn doordat het te warm is, of doordat het te lang duurde voordat het brood in de oven ging. In dat geval zal het &#8220;plat&#8221; vallen in de oven en niet goed meer rijzen.
</p><figure style="width: 150px" class="wp-caption alignleft">
<a title="_MG_6471.jpg" href="http://lh5.ggpht.com/-ay7ticokfGQ/T_suQRLkb4I/AAAAAAAAGWY/zoj-ZalWK18/s1024/_MG_6471.jpg"><img title="_MG_6471.jpg" src="http://lh5.ggpht.com/-ay7ticokfGQ/T_suQRLkb4I/AAAAAAAAGWY/zoj-ZalWK18/s150-c/_MG_6471.jpg" alt="_MG_6471.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Mijn broden hebben gerezen in een rijsmandje.</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a title="_MG_6474.jpg" href="http://lh5.ggpht.com/-Weowh4GUFjY/T_suRJ29ycI/AAAAAAAAGWg/6gDabrXMLDc/s1024/_MG_6474.jpg"><img title="_MG_6474.jpg" src="http://lh5.ggpht.com/-Weowh4GUFjY/T_suRJ29ycI/AAAAAAAAGWg/6gDabrXMLDc/s150-c/_MG_6474.jpg" alt="_MG_6474.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Dit brood is nogal gerezen!</figcaption></figure>
<a title="_MG_6471.jpg" href="http://lh5.ggpht.com/-ay7ticokfGQ/T_suQRLkb4I/AAAAAAAAGWY/zoj-ZalWK18/s1024/_MG_6471.jpg"><img title="_MG_6471.jpg" src="https://lh5.ggpht.com/-ay7ticokfGQ/T_suQRLkb4I/AAAAAAAAGWY/zoj-ZalWK18/s150-c/_MG_6471.jpg" alt="_MG_6471.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Mijn broden hebben gerezen in een rijsmandje.</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a title="_MG_6474.jpg" href="http://lh5.ggpht.com/-Weowh4GUFjY/T_suRJ29ycI/AAAAAAAAGWg/6gDabrXMLDc/s1024/_MG_6474.jpg"><img title="_MG_6474.jpg" src="https://lh5.ggpht.com/-Weowh4GUFjY/T_suRJ29ycI/AAAAAAAAGWg/6gDabrXMLDc/s150-c/_MG_6474.jpg" alt="_MG_6474.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Dit brood is nogal gerezen!</figcaption></figure>
<p style="clear: both;">
Vergeet niet om de broden te <strong>bedekken</strong> met wat plastic om korstvorming te voorkomen!
@ -234,7 +236,7 @@ Deze stap is heel gemakkelijk. Je voordeeg zou goed moeten gerezen hebben (tot h
Wanneer je denkt dat je broden klaar zijn om te baken <strong>ben je te laat!</strong> De oven zou altijd al voorverwarmd moeten zijn, zelfs die 15 minuten kunnen veel uitmaken doordat het brood te lang rijst en dan inzakt. Dus denk een beetje op voorhand na! Je kan &#8220;<a href="http://www.thefreshloaf.com/node/21628/finger-poke-test-problem">the poke test</a>&#8221; uitvoeren om te bepalen of het brood klaar is om gebakken te worden of niet. Wanneer je twijfelt kan je het beter bakken &#8211; beter minder lang dan te lang laten rijzen!
</p><figure style="width: 150px" class="wp-caption alignright">
<a title="_MG_6469.jpg" href="http://lh3.ggpht.com/-VJF9j_LXmzc/T_suPuqphmI/AAAAAAAAGWQ/9i_X2_jJiDI/s1024/_MG_6469.jpg"><img title="_MG_6469.jpg" src="http://lh3.ggpht.com/-VJF9j_LXmzc/T_suPuqphmI/AAAAAAAAGWQ/9i_X2_jJiDI/s150-c/_MG_6469.jpg" alt="_MG_6469.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Mijn &#8220;kerfstok&#8221; is een licht gebogen scheermesje!</figcaption></figure>
<a title="_MG_6469.jpg" href="http://lh3.ggpht.com/-VJF9j_LXmzc/T_suPuqphmI/AAAAAAAAGWQ/9i_X2_jJiDI/s1024/_MG_6469.jpg"><img title="_MG_6469.jpg" src="https://lh3.ggpht.com/-VJF9j_LXmzc/T_suPuqphmI/AAAAAAAAGWQ/9i_X2_jJiDI/s150-c/_MG_6469.jpg" alt="_MG_6469.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Mijn &#8220;kerfstok&#8221; is een licht gebogen scheermesje!</figcaption></figure>
<p>
Juist voordat je de broden in de oven steekt zou je de broden moeten <em>inkerven</em>. Wat betekent dit?
@ -257,7 +259,7 @@ Deze stap is heel gemakkelijk. Je voordeeg zou goed moeten gerezen hebben (tot h
{{< youtube iYl5mCqY_L8 >}}
<a title="_MG_6478.jpg" href="http://lh3.ggpht.com/-AAIykhweU50/T_suSALjt-I/AAAAAAAAGWo/nOwyGd3T3fY/s1024/_MG_6478.jpg"><img title="_MG_6478.jpg" src="http://lh3.ggpht.com/-AAIykhweU50/T_suSALjt-I/AAAAAAAAGWo/nOwyGd3T3fY/s150-c/_MG_6478.jpg" alt="_MG_6478.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Na het inkerven. Te diep en niet schuin genoeg!</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a title="_MG_6480.jpg" href="http://lh6.ggpht.com/-dxNemr_nKrA/T_suS_Y7NKI/AAAAAAAAGWw/FwD4CRhttnI/s1024/_MG_6480.jpg"><img title="_MG_6480.jpg" src="http://lh6.ggpht.com/-dxNemr_nKrA/T_suS_Y7NKI/AAAAAAAAGWw/FwD4CRhttnI/s150-c/_MG_6480.jpg" alt="_MG_6480.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Een closeup van de gaatjes veroorzaakt door het fermenteren van de zuurdesem.</figcaption></figure>
<a title="_MG_6478.jpg" href="http://lh3.ggpht.com/-AAIykhweU50/T_suSALjt-I/AAAAAAAAGWo/nOwyGd3T3fY/s1024/_MG_6478.jpg"><img title="_MG_6478.jpg" src="https://lh3.ggpht.com/-AAIykhweU50/T_suSALjt-I/AAAAAAAAGWo/nOwyGd3T3fY/s150-c/_MG_6478.jpg" alt="_MG_6478.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Na het inkerven. Te diep en niet schuin genoeg!</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a title="_MG_6480.jpg" href="http://lh6.ggpht.com/-dxNemr_nKrA/T_suS_Y7NKI/AAAAAAAAGWw/FwD4CRhttnI/s1024/_MG_6480.jpg"><img title="_MG_6480.jpg" src="https://lh6.ggpht.com/-dxNemr_nKrA/T_suS_Y7NKI/AAAAAAAAGWw/FwD4CRhttnI/s150-c/_MG_6480.jpg" alt="_MG_6480.jpg" width="150" height="150" /></a><figcaption class="wp-caption-text">Een closeup van de gaatjes veroorzaakt door het fermenteren van de zuurdesem.</figcaption></figure>
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Eindelijk, we zijn <strong>klaar om te bakken</strong>! Ik bak altijd alle zuurdesembroden op de zo hoog mogelijke instelling van mijn oven &#8211; dit is 250°C. Na een kwartier of 20 minuten, wanneer het brood enorm gerezen is in de oven (de &#8220;oven spring&#8221;, de laatste zucht van de gistcellen die CO2 maken voor ze sterven door de hitte) kan je het reduceren tot een 230-tal graden. Hoelang moet dit ongeveer bakken? 40 tot 50 minuten, afhankelijk van de grootte van het brood. Je bakt het beter wat langer dan niet lang genoeg, omdat anders de korst te zacht wordt nadat het brood is afgekoeld.
@ -274,7 +276,7 @@ Deze stap is heel gemakkelijk. Je voordeeg zou goed moeten gerezen hebben (tot h
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<a href="http://lh6.ggpht.com/-lvetfDGOFL4/T_suTprAAnI/AAAAAAAAGW4/3yoLZoZNUB4/s1024/_MG_6481.jpg"><img class="alignleft" title="_MG_6481.jpg" src="http://lh6.ggpht.com/-lvetfDGOFL4/T_suTprAAnI/AAAAAAAAGW4/3yoLZoZNUB4/s150-c/_MG_6481.jpg" alt="_MG_6481.jpg" width="150" height="150" /></a><a title="_MG_6485.jpg" href="http://lh4.ggpht.com/-omWujbs2df8/T_suUOYM_DI/AAAAAAAAGW8/g30VvPqD-Ds/s1024/_MG_6485.jpg"><img class="alignleft" title="_MG_6485.jpg" src="http://lh4.ggpht.com/-omWujbs2df8/T_suUOYM_DI/AAAAAAAAGW8/g30VvPqD-Ds/s150-c/_MG_6485.jpg" alt="_MG_6485.jpg" width="150" height="150" /></a><img class="alignleft" title="_MG_6492.jpg" src="http://lh5.ggpht.com/-4DJe7-yC-KU/T_suVN3BaBI/AAAAAAAAGXE/MyPFrqSFiL4/s150-c/_MG_6492.jpg" alt="_MG_6492.jpg" width="150" height="150" /><a title="_MG_6507.jpg" href="http://lh6.ggpht.com/-7qznfKj0V0s/T_suV8b79jI/AAAAAAAAGXQ/XYJoF6Y58BQ/s1024/_MG_6507.jpg"><img class="alignleft" title="_MG_6507.jpg" src="http://lh6.ggpht.com/-7qznfKj0V0s/T_suV8b79jI/AAAAAAAAGXQ/XYJoF6Y58BQ/s150-c/_MG_6507.jpg" alt="_MG_6507.jpg" width="150" height="150" /></a><a title="_MG_6485.jpg" href="http://lh4.ggpht.com/-omWujbs2df8/T_suUOYM_DI/AAAAAAAAGW8/g30VvPqD-Ds/s1024/_MG_6485.jpg">  </a>
<a href="http://lh6.ggpht.com/-lvetfDGOFL4/T_suTprAAnI/AAAAAAAAGW4/3yoLZoZNUB4/s1024/_MG_6481.jpg"><img class="alignleft" title="_MG_6481.jpg" src="https://lh6.ggpht.com/-lvetfDGOFL4/T_suTprAAnI/AAAAAAAAGW4/3yoLZoZNUB4/s150-c/_MG_6481.jpg" alt="_MG_6481.jpg" width="150" height="150" /></a><a title="_MG_6485.jpg" href="http://lh4.ggpht.com/-omWujbs2df8/T_suUOYM_DI/AAAAAAAAGW8/g30VvPqD-Ds/s1024/_MG_6485.jpg"><img class="alignleft" title="_MG_6485.jpg" src="https://lh4.ggpht.com/-omWujbs2df8/T_suUOYM_DI/AAAAAAAAGW8/g30VvPqD-Ds/s150-c/_MG_6485.jpg" alt="_MG_6485.jpg" width="150" height="150" /></a><img class="alignleft" title="_MG_6492.jpg" src="https://lh5.ggpht.com/-4DJe7-yC-KU/T_suVN3BaBI/AAAAAAAAGXE/MyPFrqSFiL4/s150-c/_MG_6492.jpg" alt="_MG_6492.jpg" width="150" height="150" /><a title="_MG_6507.jpg" href="http://lh6.ggpht.com/-7qznfKj0V0s/T_suV8b79jI/AAAAAAAAGXQ/XYJoF6Y58BQ/s1024/_MG_6507.jpg"><img class="alignleft" title="_MG_6507.jpg" src="https://lh6.ggpht.com/-7qznfKj0V0s/T_suV8b79jI/AAAAAAAAGXQ/XYJoF6Y58BQ/s150-c/_MG_6507.jpg" alt="_MG_6507.jpg" width="150" height="150" /></a><a title="_MG_6485.jpg" href="http://lh4.ggpht.com/-omWujbs2df8/T_suUOYM_DI/AAAAAAAAGW8/g30VvPqD-Ds/s1024/_MG_6485.jpg">  </a>
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@ -303,11 +305,7 @@ Deze stap is heel gemakkelijk. Je voordeeg zou goed moeten gerezen hebben (tot h
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<p>
<strong>> Also on:</strong> <a href="http://www.thefreshloaf.com/node/29397/your-dough-overproofed-no-fear-oven-spring-will-save-you"><em><strong>The fresh loaf</strong></em></a>
</p>
</blockquote>
</div>
[1]: http://lh6.ggpht.com/-6fIkLP09_wc/T_suE3I7EFI/AAAAAAAAGVA/PESIuwwteO4/s1024/_MG_6408.jpg "_MG_6408.jpg"

4
content/post/2012-07-21-80-wholerye-with-soaker.md
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@ -25,7 +25,7 @@ Since this is a rye bread, kneading, shaping and baking will be quite different
&nbsp;<figure style="width: 200px" class="wp-caption alignleft">
[<img class=" " title="_MG_6514.jpg" src="http://lh6.ggpht.com/-GafdiO6VvQI/UAqZMIw7JrI/AAAAAAAAGYQ/7uB0YC8kO8A/s200-c/_MG_6514.jpg" alt="_MG_6514.jpg" width="200" height="200" />][3]<figcaption class="wp-caption-text">Initial mixing</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft">[<img class=" " title="_MG_6521.jpg" src="http://lh5.ggpht.com/-XAsxV2yEFrU/UAqZOqQwC1I/AAAAAAAAGYk/mDg6X66kb1Y/s200-c/_MG_6521.jpg" alt="_MG_6521.jpg" width="200" height="200" />][4]<figcaption class="wp-caption-text">Dough, a thick paste</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft">[<img class=" " title="_MG_6529.jpg" src="http://lh3.ggpht.com/-PsnbGZWldZ0/UAqZNmXWqjI/AAAAAAAAGYc/ANlYEZRWNw0/s200-c/_MG_6529.jpg" alt="_MG_6529.jpg" width="200" height="200" />][5]<figcaption class="wp-caption-text">Proofing as a boule</figcaption></figure>
[<img class=" " title="_MG_6514.jpg" src="https://lh6.ggpht.com/-GafdiO6VvQI/UAqZMIw7JrI/AAAAAAAAGYQ/7uB0YC8kO8A/s200-c/_MG_6514.jpg" alt="_MG_6514.jpg" width="200" height="200" />][3]<figcaption class="wp-caption-text">Initial mixing</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft">[<img class=" " title="_MG_6521.jpg" src="https://lh5.ggpht.com/-XAsxV2yEFrU/UAqZOqQwC1I/AAAAAAAAGYk/mDg6X66kb1Y/s200-c/_MG_6521.jpg" alt="_MG_6521.jpg" width="200" height="200" />][4]<figcaption class="wp-caption-text">Dough, a thick paste</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft">[<img class=" " title="_MG_6529.jpg" src="https://lh3.ggpht.com/-PsnbGZWldZ0/UAqZNmXWqjI/AAAAAAAAGYc/ANlYEZRWNw0/s200-c/_MG_6529.jpg" alt="_MG_6529.jpg" width="200" height="200" />][5]<figcaption class="wp-caption-text">Proofing as a boule</figcaption></figure>
<h1 style="clear: both;">
Recipe and time table
@ -60,7 +60,7 @@ If you want, you can let the preferment sit there for up to 24 hours. I&#8217;ve
Bulk ferment: 1 hour, final proofing: 2 hours. (Mine was 1 hour short, turned out to be too flat). You will **not** notice a big oven spring. It should rise a bit though!<figure style="width: 200px" class="wp-caption alignleft">
[<img class=" " title="_MG_6538.jpg" src="http://lh6.ggpht.com/-kKd_6YbUrJc/UAqi8TSGl6I/AAAAAAAAGZI/QHvT9_2l49E/s200-c/_MG_6538.jpg" alt="_MG_6538.jpg" width="200" height="200" />][6]<figcaption class="wp-caption-text">Starting to get hungry now&#8230;</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft"><img class=" " title="_MG_6533.jpg" src="http://lh5.ggpht.com/-Cyep-jKHy98/UAqZMw0HIkI/AAAAAAAAGYU/f5BowUeolrw/s200-c/_MG_6533.jpg" alt="_MG_6533.jpg" width="200" height="200" /><figcaption class="wp-caption-text">Finished! looking good!</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft">[<img class="alignleft" title="_MG_6542.jpg" src="http://lh6.ggpht.com/-OmI5cDqT1hg/UAqZRjkBfhI/AAAAAAAAGY8/8C623zLEFUM/s200-c/_MG_6542.jpg" alt="_MG_6542.jpg" width="200" height="200" />][7]<figcaption class="wp-caption-text">A slice of rye.</figcaption></figure>
[<img class=" " title="_MG_6538.jpg" src="https://lh6.ggpht.com/-kKd_6YbUrJc/UAqi8TSGl6I/AAAAAAAAGZI/QHvT9_2l49E/s200-c/_MG_6538.jpg" alt="_MG_6538.jpg" width="200" height="200" />][6]<figcaption class="wp-caption-text">Starting to get hungry now&#8230;</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft"><img class=" " title="_MG_6533.jpg" src="https://lh5.ggpht.com/-Cyep-jKHy98/UAqZMw0HIkI/AAAAAAAAGYU/f5BowUeolrw/s200-c/_MG_6533.jpg" alt="_MG_6533.jpg" width="200" height="200" /><figcaption class="wp-caption-text">Finished! looking good!</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft">[<img class="alignleft" title="_MG_6542.jpg" src="https://lh6.ggpht.com/-OmI5cDqT1hg/UAqZRjkBfhI/AAAAAAAAGY8/8C623zLEFUM/s200-c/_MG_6542.jpg" alt="_MG_6542.jpg" width="200" height="200" />][7]<figcaption class="wp-caption-text">A slice of rye.</figcaption></figure>
[1]: https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6545.jpg
[2]: https://redzuurdesem.be/70-rye-with-soaker/ "70% wholerye bread with soaker"

6
content/post/2012-07-21-pain-au-levain.md
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@ -17,7 +17,7 @@ The main differences between both books and recipes:
2. Instead of **stretch & fold**-ing, Mr. Leader calls it &#8220;**turning the dough**&#8220;. The physical action is different but it has the same effect on the dough: it gets stretched and tightens again.
3. **Much more wholewheat flour** added to the mix in this recipe. The classic _pain au levain_ from &#8220;BREAD&#8221; contains only 5% wholegrain flour.<figure style="width: 300px" class="wp-caption alignleft">
[<img title="2012-07-21 08.54.20.jpg" src="http://lh5.ggpht.com/-F7t4j9uaDgE/UAsJgE-l4PI/AAAAAAAAGZU/R8OwR5cGR8k/s300-c/2012-07-21%25252008.54.20.jpg" alt="2012-07-21 08.54.20.jpg" width="300" height="300" />][3]<figcaption class="wp-caption-text">A section of the refreshed stiff levain.</figcaption></figure> <figure style="width: 300px" class="wp-caption alignleft">[<img title="2012-07-21 11.41.04.jpg" src="http://lh4.ggpht.com/-EAUnk6gPbvM/UAsJg-n5K_I/AAAAAAAAGZc/Y3Xrene24s8/s300-c/2012-07-21%25252011.41.04.jpg" alt="2012-07-21 11.41.04.jpg" width="300" height="300" />][4]<figcaption class="wp-caption-text">The bâtards ready to be proofed on a couche.</figcaption></figure>
[<img title="2012-07-21 08.54.20.jpg" src="https://lh5.ggpht.com/-F7t4j9uaDgE/UAsJgE-l4PI/AAAAAAAAGZU/R8OwR5cGR8k/s300-c/2012-07-21%25252008.54.20.jpg" alt="2012-07-21 08.54.20.jpg" width="300" height="300" />][3]<figcaption class="wp-caption-text">A section of the refreshed stiff levain.</figcaption></figure> <figure style="width: 300px" class="wp-caption alignleft">[<img title="2012-07-21 11.41.04.jpg" src="https://lh4.ggpht.com/-EAUnk6gPbvM/UAsJg-n5K_I/AAAAAAAAGZc/Y3Xrene24s8/s300-c/2012-07-21%25252011.41.04.jpg" alt="2012-07-21 11.41.04.jpg" width="300" height="300" />][4]<figcaption class="wp-caption-text">The bâtards ready to be proofed on a couche.</figcaption></figure>
<h1 style="clear: both;">
The recipe
@ -43,7 +43,7 @@ The main differences between both books and recipes:
Remarks: 24% wholewheat (baker&#8217;s percentage!), **70%** hydratation, **25% **preferment present in the final build. That&#8217;s more than usual for a &#8220;pain au levain&#8221; recipe, and I like it that way. Bulk fermentation: 3-4 hours including 1 stretch & fold after 1 hour. Final proofing: 1 hour.<figure style="width: 300px" class="wp-caption alignleft">
[<img title="2012-07-21 16.32.57.jpg" src="http://lh5.ggpht.com/-dEyWFd4JyOo/UAsJkj8_UVI/AAAAAAAAGZs/J6W11CMncRg/s300-c/2012-07-21%25252016.32.57.jpg" alt="2012-07-21 16.32.57.jpg" width="300" height="300" />][5]<figcaption class="wp-caption-text">Can you spot the yeasted and the levain versions?</figcaption></figure> <figure style="width: 300px" class="wp-caption alignleft">[<img title="2012-07-21 16.22.23.jpg" src="http://lh3.ggpht.com/-JkGtxII8pZI/UAsJjOJbcoI/AAAAAAAAGZk/9PVcuqfYVSA/s300-c/2012-07-21%25252016.22.23.jpg" alt="2012-07-21 16.22.23.jpg" width="300" height="300" />][6]<figcaption class="wp-caption-text">The finished bâtards.</figcaption></figure> <figure style="width: 300px" class="wp-caption alignleft">[<img title="2012-07-21 16.30.40.jpg" src="http://lh6.ggpht.com/-eC3WFuF-tRg/UAsJmyX3vjI/AAAAAAAAGZ8/jEKONTMutWs/s300-c/2012-07-21%25252016.30.40.jpg" alt="2012-07-21 16.30.40.jpg" width="300" height="300" />][7]<figcaption class="wp-caption-text">A section look at the crumb. Left: levain, right: yeasted.</figcaption></figure>
[<img title="2012-07-21 16.32.57.jpg" src="https://lh5.ggpht.com/-dEyWFd4JyOo/UAsJkj8_UVI/AAAAAAAAGZs/J6W11CMncRg/s300-c/2012-07-21%25252016.32.57.jpg" alt="2012-07-21 16.32.57.jpg" width="300" height="300" />][5]<figcaption class="wp-caption-text">Can you spot the yeasted and the levain versions?</figcaption></figure> <figure style="width: 300px" class="wp-caption alignleft">[<img title="2012-07-21 16.22.23.jpg" src="https://lh3.ggpht.com/-JkGtxII8pZI/UAsJjOJbcoI/AAAAAAAAGZk/9PVcuqfYVSA/s300-c/2012-07-21%25252016.22.23.jpg" alt="2012-07-21 16.22.23.jpg" width="300" height="300" />][6]<figcaption class="wp-caption-text">The finished bâtards.</figcaption></figure> <figure style="width: 300px" class="wp-caption alignleft">[<img title="2012-07-21 16.30.40.jpg" src="https://lh6.ggpht.com/-eC3WFuF-tRg/UAsJmyX3vjI/AAAAAAAAGZ8/jEKONTMutWs/s300-c/2012-07-21%25252016.30.40.jpg" alt="2012-07-21 16.30.40.jpg" width="300" height="300" />][7]<figcaption class="wp-caption-text">A section look at the crumb. Left: levain, right: yeasted.</figcaption></figure>
<p style="clear: both;">
I&#8217;ve also made some yeasted straight loaves, also shaped as bâtards because I wanted to practice the shape. The yeasted version was made with about <strong>40% </strong>wholewheat flour (500gr in total for 2 loaves), without any rye. It took me 4 hours from start to finish but they came out a bit tasteless compared to the amazingly mild and pleasant taste the <em>pain au levain</em> has. Can you spot the yeasted version on the pictures above? Yes indeed they also have a lot of nice holes! Great, isn&#8217;t it? That&#8217;s because of the high percentage of water (<strong>70%</strong>) and the nice score.
@ -59,7 +59,7 @@ Remarks: 24% wholewheat (baker&#8217;s percentage!), **70%** hydratation, **25
it with a simple plant mister but my scores never turned out into nice <em>ears</em> like the bâtards this time and I had no idea why. I thought it was just bad cutting, but I was wrong! It was <strong>too little steam</strong>, which can cause:
</p>
<img class="alignright" title="2012-07-21 16.33.34.jpg" src="http://lh5.ggpht.com/-ydivZlM94To/UAsJlubj-oI/AAAAAAAAGZ0/H7nJaNjhCXQ/s300-c/2012-07-21%25252016.33.34.jpg" alt="2012-07-21 16.33.34.jpg" width="300" height="300" />
<img class="alignright" title="2012-07-21 16.33.34.jpg" src="https://lh5.ggpht.com/-ydivZlM94To/UAsJlubj-oI/AAAAAAAAGZ0/H7nJaNjhCXQ/s300-c/2012-07-21%25252016.33.34.jpg" alt="2012-07-21 16.33.34.jpg" width="300" height="300" />
* Too little air pockets to be formed into the crumb
* Too little oven spring

4
content/post/2012-07-26-miche-epeautre.md
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@ -38,7 +38,7 @@ So while I was at it, why not try something new? This is an _adapted_ version f
<div>
</div><figure style="width: 150px" class="wp-caption alignleft">
<a href="http://lh5.ggpht.com/-arvEocdkjhI/UBGX2W_yMjI/AAAAAAAAGaY/oHYs069juVE/s1024/_MG_6629.JPG"><img title="_MG_6629.JPG" src="http://lh5.ggpht.com/-arvEocdkjhI/UBGX2W_yMjI/AAAAAAAAGaY/oHYs069juVE/s150-c/_MG_6629.JPG" alt="_MG_6629.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Stretch & folding helps to build structure</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh3.ggpht.com/-uq4ZJEu32sw/UBGX0TGYbHI/AAAAAAAAGaI/P0RP-DkOI8E/s1024/_MG_6614.JPG"><img title="_MG_6614.JPG" src="http://lh3.ggpht.com/-uq4ZJEu32sw/UBGX0TGYbHI/AAAAAAAAGaI/P0RP-DkOI8E/s150-c/_MG_6614.JPG" alt="_MG_6614.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">The stiff starter looks a bit more wet now</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh3.ggpht.com/-TV-7M5uiExI/UBGX3bxs3kI/AAAAAAAAGag/XYKP81A8H38/s1024/_MG_6662.JPG"><img title="_MG_6662.JPG" src="http://lh3.ggpht.com/-TV-7M5uiExI/UBGX3bxs3kI/AAAAAAAAGag/XYKP81A8H38/s150-c/_MG_6662.JPG" alt="_MG_6662.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">After Folding the dough</figcaption></figure>
<a href="http://lh5.ggpht.com/-arvEocdkjhI/UBGX2W_yMjI/AAAAAAAAGaY/oHYs069juVE/s1024/_MG_6629.JPG"><img title="_MG_6629.JPG" src="https://lh5.ggpht.com/-arvEocdkjhI/UBGX2W_yMjI/AAAAAAAAGaY/oHYs069juVE/s150-c/_MG_6629.JPG" alt="_MG_6629.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">Stretch & folding helps to build structure</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh3.ggpht.com/-uq4ZJEu32sw/UBGX0TGYbHI/AAAAAAAAGaI/P0RP-DkOI8E/s1024/_MG_6614.JPG"><img title="_MG_6614.JPG" src="https://lh3.ggpht.com/-uq4ZJEu32sw/UBGX0TGYbHI/AAAAAAAAGaI/P0RP-DkOI8E/s150-c/_MG_6614.JPG" alt="_MG_6614.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">The stiff starter looks a bit more wet now</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft"><a href="http://lh3.ggpht.com/-TV-7M5uiExI/UBGX3bxs3kI/AAAAAAAAGag/XYKP81A8H38/s1024/_MG_6662.JPG"><img title="_MG_6662.JPG" src="https://lh3.ggpht.com/-TV-7M5uiExI/UBGX3bxs3kI/AAAAAAAAGag/XYKP81A8H38/s150-c/_MG_6662.JPG" alt="_MG_6662.JPG" width="150" height="150" /></a><figcaption class="wp-caption-text">After Folding the dough</figcaption></figure>
<div style="clear: both;">
<strong>Final dough</strong>
@ -86,7 +86,7 @@ So while I was at it, why not try something new? This is an _adapted_ version f
I baked it straight from the fridge, called a &#8220;cold bake&#8221;, with some steam injected into the oven. It is actually not really needed to slash this boule, as wholewheat does not get a huge oven spring anyway and you might want to <strong>decorate</strong> your loaf with some flour.
</p><figure style="width: 300px" class="wp-caption aligncenter">
<a title="_MG_6681.JPG" href="http://lh4.ggpht.com/-F91qjp0eWL4/UBGX46-PSTI/AAAAAAAAGao/FGtZHv6fREM/s1024/_MG_6681.JPG"><img title="_MG_6681.JPG" src="http://lh4.ggpht.com/-F91qjp0eWL4/UBGX46-PSTI/AAAAAAAAGao/FGtZHv6fREM/s300-c/_MG_6681.JPG" alt="_MG_6681.JPG" width="300" height="300" /></a><figcaption class="wp-caption-text">This is the wholewheat flour I&#8217;ve used</figcaption></figure>
<a title="_MG_6681.JPG" href="http://lh4.ggpht.com/-F91qjp0eWL4/UBGX46-PSTI/AAAAAAAAGao/FGtZHv6fREM/s1024/_MG_6681.JPG"><img title="_MG_6681.JPG" src="https://lh4.ggpht.com/-F91qjp0eWL4/UBGX46-PSTI/AAAAAAAAGao/FGtZHv6fREM/s300-c/_MG_6681.JPG" alt="_MG_6681.JPG" width="300" height="300" /></a><figcaption class="wp-caption-text">This is the wholewheat flour I&#8217;ve used</figcaption></figure>
<p>
&nbsp;

2
content/post/2012-08-12-caraway-rye.md
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@ -19,7 +19,7 @@ You might notice in the pictures below that the bread is still quite grey, for &
I **did not add yeast** in the final dough. I don&#8217;t know why almost all rye sourdough breads call for additional commercial yeast, I find it quite unneeded as the bulk fermentation time could be simply slightly increased (as I did). The crumb is not very dense at all and contains evenly placed little holes. I folded the dough once (or twice? Can&#8217;t remember).<figure style="width: 150px" class="wp-caption alignleft">
[<img title="_MG_6731.JPG" src="http://lh4.ggpht.com/-ycDseCNLe2s/UCgaOIxjjZI/AAAAAAAAGcQ/xxO6Twt99O8/s150-c/_MG_6731.JPG" alt="_MG_6731.JPG" width="150" height="150" />][3]<figcaption class="wp-caption-text">Some slices of the bread</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_6730.JPG" src="http://lh4.ggpht.com/-culzWekWCBw/UCgaO70ES2I/AAAAAAAAGcY/R9YIJ928gUM/s150-c/_MG_6730.JPG" alt="_MG_6730.JPG" width="150" height="150" />][4]<figcaption class="wp-caption-text">A good look at the crumb</figcaption></figure>
[<img title="_MG_6731.JPG" src="https://lh4.ggpht.com/-ycDseCNLe2s/UCgaOIxjjZI/AAAAAAAAGcQ/xxO6Twt99O8/s150-c/_MG_6731.JPG" alt="_MG_6731.JPG" width="150" height="150" />][3]<figcaption class="wp-caption-text">Some slices of the bread</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_6730.JPG" src="https://lh4.ggpht.com/-culzWekWCBw/UCgaO70ES2I/AAAAAAAAGcY/R9YIJ928gUM/s150-c/_MG_6730.JPG" alt="_MG_6730.JPG" width="150" height="150" />][4]<figcaption class="wp-caption-text">A good look at the crumb</figcaption></figure>
<h2 style="clear: both;">
Lessons learned:

2
content/post/2012-08-13-straight-and-poolish-baguettes.md
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@ -16,7 +16,7 @@ Both recipes came from Jeffrey Hamelman&#8217;s &#8220;BREAD&#8221; book. There
Therefore, Mr. Hamelman suggests to only fold the poolish version once after an hour. Fermentation time has been **decreased** with the **poolish version** by one hour because the yeast is already much more active than the &#8220;straight dough&#8221; version (which is called &#8220;French Bread&#8221;). The straight version got 2 folds over a period of one hour (2,5 &#8211; 3 hour fermenting).<figure style="width: 150px" class="wp-caption alignleft">
[<img title="_MG_6739.JPG" src="http://lh5.ggpht.com/-BA80fhDdfJY/UCgZnug-BCI/AAAAAAAAGcA/MtlDINz1AiY/s150-c/_MG_6739.JPG" alt="_MG_6739.JPG" width="150" height="150" />][2]<figcaption class="wp-caption-text">Just out of the oven: poolish version on the left</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_6732.JPG" src="http://lh4.ggpht.com/-tRkXv-0Qk5U/UCgZkXp-_JI/AAAAAAAAGbo/z5J54Q1EL10/s150-c/_MG_6732.JPG" alt="_MG_6732.JPG" width="150" height="150" />][3]<figcaption class="wp-caption-text">I used my baker&#8217;s linen for the first time with great success!</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="120820122018.jpg" src="http://lh5.ggpht.com/-0TITiYYs2Kc/UCgZlU9Hk2I/AAAAAAAAGbw/0F2qy0z9gKY/s150-c/120820122018.jpg" alt="120820122018.jpg" width="150" height="150" />][4]<figcaption class="wp-caption-text">Crumb structure: poolish version on the bottom</figcaption></figure>
[<img title="_MG_6739.JPG" src="https://lh5.ggpht.com/-BA80fhDdfJY/UCgZnug-BCI/AAAAAAAAGcA/MtlDINz1AiY/s150-c/_MG_6739.JPG" alt="_MG_6739.JPG" width="150" height="150" />][2]<figcaption class="wp-caption-text">Just out of the oven: poolish version on the left</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_6732.JPG" src="https://lh4.ggpht.com/-tRkXv-0Qk5U/UCgZkXp-_JI/AAAAAAAAGbo/z5J54Q1EL10/s150-c/_MG_6732.JPG" alt="_MG_6732.JPG" width="150" height="150" />][3]<figcaption class="wp-caption-text">I used my baker&#8217;s linen for the first time with great success!</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="120820122018.jpg" src="https://lh5.ggpht.com/-0TITiYYs2Kc/UCgZlU9Hk2I/AAAAAAAAGbw/0F2qy0z9gKY/s150-c/120820122018.jpg" alt="120820122018.jpg" width="150" height="150" />][4]<figcaption class="wp-caption-text">Crumb structure: poolish version on the bottom</figcaption></figure>
<div style="clear: both;">
What&#8217;s odd though, is that the poolish version has a more open structure than the straight version, even with the (very slightly) decreased hydratation level! I think it&#8217;s largely due to the cuts on the baguettes. It might not be visible on the pictures, but some cuts bloomed nicely during the oven spring and some did not &#8211; the volume of the baguettes is largely dependant on correct cuts. I did not bake on a stone, just a non pre-heated sheet pan.

4
content/post/2012-09-28-flax-seed-levain-with-spelt.md
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@ -22,7 +22,7 @@ Make this 12 hours before you plan on mixing the final dough. I used more wholew
**seed soaker**<figure style="width: 150px" class="wp-caption alignright">
[<img title="_MG_7214.JPG" src="http://lh3.ggpht.com/-5u-Kg_igtfk/UGXhkE2l39I/AAAAAAAAGl8/sGC5JquShDw/s150-c/_MG_7214.JPG" alt="_MG_7214.JPG" width="150" height="150" />][3]<figcaption class="wp-caption-text">Make sure you create smaller points at the end of the bâtard!</figcaption></figure>
[<img title="_MG_7214.JPG" src="https://lh3.ggpht.com/-5u-Kg_igtfk/UGXhkE2l39I/AAAAAAAAGl8/sGC5JquShDw/s150-c/_MG_7214.JPG" alt="_MG_7214.JPG" width="150" height="150" />][3]<figcaption class="wp-caption-text">Make sure you create smaller points at the end of the bâtard!</figcaption></figure>
1. 100gr flax seeds
2. 227gr water
@ -41,7 +41,7 @@ Make the same time as you mix the preferment. The seeds will stick and absorb ev
6. 10gr salt
7. all of the soaked flax seeds<figure style="width: 150px" class="wp-caption alignleft">
[<img title="_MG_7217.JPG" src="http://lh4.ggpht.com/-0e2UqfWxjwg/UGXhl7cjzlI/AAAAAAAAGmE/6VMHFQgXZug/s150-c/_MG_7217.JPG" alt="_MG_7217.JPG" width="150" height="150" />][4]<figcaption class="wp-caption-text">Out of the oven. I love those &#8220;ears&#8221;!</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_7223.JPG" src="http://lh6.ggpht.com/-IaM7VSS-vdc/UGXhpNA84bI/AAAAAAAAGmU/3PJoCaQ_qxM/s150-c/_MG_7223.JPG" alt="_MG_7223.JPG" width="150" height="150" />][5]<figcaption class="wp-caption-text">Big holes, so spelt flour can also expand quickly&#8230;</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_7218.JPG" src="http://lh3.ggpht.com/-q6W39aek9ls/UGXhnp4PdPI/AAAAAAAAGmM/YSJKpxGce0M/s150-c/_MG_7218.JPG" alt="_MG_7218.JPG" width="150" height="150" />][6]<figcaption class="wp-caption-text">Slicing at a shallow angle nets nice results.</figcaption></figure>
[<img title="_MG_7217.JPG" src="https://lh4.ggpht.com/-0e2UqfWxjwg/UGXhl7cjzlI/AAAAAAAAGmE/6VMHFQgXZug/s150-c/_MG_7217.JPG" alt="_MG_7217.JPG" width="150" height="150" />][4]<figcaption class="wp-caption-text">Out of the oven. I love those &#8220;ears&#8221;!</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_7223.JPG" src="https://lh6.ggpht.com/-IaM7VSS-vdc/UGXhpNA84bI/AAAAAAAAGmU/3PJoCaQ_qxM/s150-c/_MG_7223.JPG" alt="_MG_7223.JPG" width="150" height="150" />][5]<figcaption class="wp-caption-text">Big holes, so spelt flour can also expand quickly&#8230;</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_7218.JPG" src="https://lh3.ggpht.com/-q6W39aek9ls/UGXhnp4PdPI/AAAAAAAAGmM/YSJKpxGce0M/s150-c/_MG_7218.JPG" alt="_MG_7218.JPG" width="150" height="150" />][6]<figcaption class="wp-caption-text">Slicing at a shallow angle nets nice results.</figcaption></figure>
<p style="clear: both;">
I did not divert from the baking instructions much &#8211; autolyse for about 30 minutes, kneaded using the french fold technique for a minute or 5-6 and folded once after 1 hour of bulk fermenting. The total fermentation time took up to 3 hours because the kitchen temperature was only 20°C and I wanted to make sure they were well risen. After shaping them into bâtards, proofed on the couche for 1,5 hour and baked at 250°C with steam (reduced the heat to 230°C after 10 minutes).

4
content/post/2012-11-09-sweet-tasting-apple-desem.md
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@ -11,7 +11,7 @@ tags:
Doesn&#8217;t this look amazing? I&#8217;ve read great things about using &#8220;**yeast water**&#8221; at [The Fresh Loaf][2] which is basically _anything_ fermented with water. You can even use certain vegetables. Or tea. According to Wikipedia, tea combined with honey is a popular fermentation tool &#8211; something like Kefir and the like. You do know that yogurt is also made by slowly fermenting milk, right? The longer you ferment things, the more tasty they get (or the more &#8220;tang&#8221; they have, which might not appeal to everyone).
[<img class="alignleft" title="_MG_7286.JPG" src="http://lh3.ggpht.com/-JhdiB3xraZU/UJ1Z01-6hUI/AAAAAAAAGpE/FwjZmwwg4oE/s150-c/_MG_7286.JPG" alt="_MG_7286.JPG" width="150" height="150" />][3]My girlfriends uncle has an apple orchard. They are &#8220;organic&#8221; meaning no insecticides are used (and no pruning either, they&#8217;re full-grown trees). I simply cut up one apple, added some water and left it for a few days. Some bubbles start appearing and after a while, the apples start releasing a purgent smell. This indicates that the fermentation process has been started. You can &#8220;refresh&#8221; your water yeast by simply replacing some old apple pieces with new ones.
[<img class="alignleft" title="_MG_7286.JPG" src="https://lh3.ggpht.com/-JhdiB3xraZU/UJ1Z01-6hUI/AAAAAAAAGpE/FwjZmwwg4oE/s150-c/_MG_7286.JPG" alt="_MG_7286.JPG" width="150" height="150" />][3]My girlfriends uncle has an apple orchard. They are &#8220;organic&#8221; meaning no insecticides are used (and no pruning either, they&#8217;re full-grown trees). I simply cut up one apple, added some water and left it for a few days. Some bubbles start appearing and after a while, the apples start releasing a purgent smell. This indicates that the fermentation process has been started. You can &#8220;refresh&#8221; your water yeast by simply replacing some old apple pieces with new ones.
I had no idea when this yeast would be ready to fully leaven a bread. And how long it would take &#8211; meaning the (bulk) fermentation time, I&#8217;m used to while using classic rye or wheat sourdough. So I came up with a recipe to try it out after some small successes (trying to combine some yeast water with flour and seeing what happens).
@ -24,7 +24,7 @@ I had no idea when this yeast would be ready to fully leaven a bread. And how lo
**final dough**<figure style="width: 300px" class="wp-caption alignright">
[<img title="apple yeast" src="http://lh5.ggpht.com/-B3lxGGZaqDM/UJ1Z22agSkI/AAAAAAAAGpU/lYk5L4o7ghM/s300-c/_MG_7290.JPG" alt="apple yeast" width="300" height="300" />][4]<figcaption class="wp-caption-text">apple yeast</figcaption></figure>
[<img title="apple yeast" src="https://lh5.ggpht.com/-B3lxGGZaqDM/UJ1Z22agSkI/AAAAAAAAGpU/lYk5L4o7ghM/s300-c/_MG_7290.JPG" alt="apple yeast" width="300" height="300" />][4]<figcaption class="wp-caption-text">apple yeast</figcaption></figure>
* 300gr spelt flour
* 100gr wholerye flour

4
content/post/2012-12-07-whole-rye-wheat-combi.md
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@ -33,7 +33,7 @@ tags:
---
Dit is een variatie van Mr. Hamelman&#8217;s &#8220;volkorenrogge en volkorentarwe zuurdesembrood&#8221;. Het bevat 50% volkoren bloem en 50% sterk wit tarwemeel om het te helpen rijzen, met een preferment percentage van 25.<figure style="width: 640px" class="wp-caption aligncenter">
[<img title="_MG_7598.JPG" src="http://lh4.ggpht.com/-d3ELXzzT7XQ/UMJemN61jlI/AAAAAAAAGtU/DpriVx2f0x0/w640/_MG_7598.JPG" alt="_MG_7598.JPG" width="640" height="428" />][1]<figcaption class="wp-caption-text">Nog altijd tamelijk open voor een 50% volkoren broodje!</figcaption></figure>
[<img title="_MG_7598.JPG" src="https://lh4.ggpht.com/-d3ELXzzT7XQ/UMJemN61jlI/AAAAAAAAGtU/DpriVx2f0x0/w640/_MG_7598.JPG" alt="_MG_7598.JPG" width="640" height="428" />][1]<figcaption class="wp-caption-text">Nog altijd tamelijk open voor een 50% volkoren broodje!</figcaption></figure>
## Formule
@ -61,7 +61,7 @@ Dit is een variatie van Mr. Hamelman&#8217;s &#8220;volkorenrogge en volkorentar
<div>
</div>
## [<img class="aligncenter" title="_MG_7597.JPG" src="http://lh4.ggpht.com/-WDLPW5-ErOg/UMJekh3H4fI/AAAAAAAAGtM/ilK6t4FnLPI/w640/_MG_7597.JPG" alt="_MG_7597.JPG" width="640" />][2]<span style="text-align: center;"> </span>Smaak
## [<img class="aligncenter" title="_MG_7597.JPG" src="https://lh4.ggpht.com/-WDLPW5-ErOg/UMJekh3H4fI/AAAAAAAAGtM/ilK6t4FnLPI/w640/_MG_7597.JPG" alt="_MG_7597.JPG" width="640" />][2]<span style="text-align: center;"> </span>Smaak
Dit brood doet me denken aan een combinatie tussen het 50% volkoren rogge noten brood (zonder de noten dan) en [Vermont zuurdesem stijl brood][3]. Het bouwt zelfs naargelang de dagen vorderen meer smaak (en zuurtegraad) op en proeft het lekkerste na 2 dagen bakken, geweldig!

6
content/post/2012-12-13-horst-bandels-pumpernickel.md
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@ -51,7 +51,7 @@ Het recept komt weeral van Mr. Hamelman&#8217;s [&#8220;BREAD&#8221; boek][3] &
</div>
<div>
<a title="_MG_7707.JPG" href="http://lh3.ggpht.com/--jjX0M2PlF4/UMjsv4yTguI/AAAAAAAAGts/ATi0KyfkL7U/s1024/_MG_7707.JPG"><img title="_MG_7707.JPG" src="http://lh3.ggpht.com/--jjX0M2PlF4/UMjsv4yTguI/AAAAAAAAGts/ATi0KyfkL7U/s500-c/_MG_7707.JPG" alt="Special ingredients used in this dough" width="500" height="500" /></a>
<a title="_MG_7707.JPG" href="http://lh3.ggpht.com/--jjX0M2PlF4/UMjsv4yTguI/AAAAAAAAGts/ATi0KyfkL7U/s1024/_MG_7707.JPG"><img title="_MG_7707.JPG" src="https://lh3.ggpht.com/--jjX0M2PlF4/UMjsv4yTguI/AAAAAAAAGts/ATi0KyfkL7U/s500-c/_MG_7707.JPG" alt="Special ingredients used in this dough" width="500" height="500" /></a>
</div>
<div>
@ -97,7 +97,7 @@ Dit is heel simpel: hak de roggebesjes gewoonweg zelf, in zo klein mogelijke stu
<div>
</div><figure style="width: 500px" class="wp-caption aligncenter">
[<img title="_MG_7709.JPG" src="http://lh4.ggpht.com/-xUCUdDNIDYA/UMjsxNFPLlI/AAAAAAAAGt0/fnLr7BzzJXQ/s500-c/_MG_7709.JPG" alt="Het einddeeg na de tweede rijs." width="500" height="500" />][4]<figcaption class="wp-caption-text">Het einddeeg, na de tweede rijs.</figcaption></figure>
[<img title="_MG_7709.JPG" src="https://lh4.ggpht.com/-xUCUdDNIDYA/UMjsxNFPLlI/AAAAAAAAGt0/fnLr7BzzJXQ/s500-c/_MG_7709.JPG" alt="Het einddeeg na de tweede rijs." width="500" height="500" />][4]<figcaption class="wp-caption-text">Het einddeeg, na de tweede rijs.</figcaption></figure>
##  Het brood bakken
@ -107,7 +107,7 @@ Ik heb geen pullman pan, dus heb ik simpelweg aluminium folie gebruikt om de bov
Laat het brood volledig afkoelen na het uit de oven te nemen (door het uit de pan te halen natuurlijk). Wacht tenminste 24 uur voor er sneetjes van af te snijden, om de interne structuur te stabiliseren.<figure style="width: 500px" class="wp-caption aligncenter">
[<img title="_MG_7819.JPG" src="http://lh4.ggpht.com/-k_EwvKzv9eE/UMjsyEt7IPI/AAAAAAAAGt8/n8RhZ5i2834/s500-c/_MG_7819.JPG" alt="De heerlijk grove structuur." width="500" height="500" />][6]<figcaption class="wp-caption-text">De heerlijk grove structuur.</figcaption></figure>
[<img title="_MG_7819.JPG" src="https://lh4.ggpht.com/-k_EwvKzv9eE/UMjsyEt7IPI/AAAAAAAAGt8/n8RhZ5i2834/s500-c/_MG_7819.JPG" alt="De heerlijk grove structuur." width="500" height="500" />][6]<figcaption class="wp-caption-text">De heerlijk grove structuur.</figcaption></figure>
Smakelijk!

10
content/post/2013-01-03-sourdough-croissants.md
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@ -48,7 +48,7 @@ Wat is er lekkerder dan een croissant met wat aardbeien confituur op een late zo
* Je zal ook **200gr** ongezouten boter in blokvorm nodig hebben voor het bladerdeeg proces en
* 1 ei voor 2x het bestrijken van de croissants<figure style="width: 300px" class="wp-caption aligncenter">
[<img title="_MG_7017.JPG" src="http://lh4.ggpht.com/-hv3jR1oo5Is/UOVwpwlHbPI/AAAAAAAAGvs/allVFHXmeEw/s300-c/_MG_7017.JPG" alt="_MG_7017.JPG" width="300" height="300" />][2]<figcaption class="wp-caption-text">De boter vorm geven</figcaption></figure>
[<img title="_MG_7017.JPG" src="https://lh4.ggpht.com/-hv3jR1oo5Is/UOVwpwlHbPI/AAAAAAAAGvs/allVFHXmeEw/s300-c/_MG_7017.JPG" alt="_MG_7017.JPG" width="300" height="300" />][2]<figcaption class="wp-caption-text">De boter vorm geven</figcaption></figure>
## Het proces
@ -64,7 +64,7 @@ Berg het deeg op in de frigo voor minstens 2 uur. Het zal niet zo veel rijzen.
We willen een vierkant blokje boter maken uit die 200gr &#8211; dit doen we door ze plat te kloppen met een deegrol tussen twee blaadjes van bakpapier. Plezant hé? Probeer zo precies mogelijk te zijn en vorm een blok van 13x13cm. Doe dit terug in de frigo om het terug wat vaster te maken.<figure style="width: 300px" class="wp-caption aligncenter">
[<img title="_MG_7020.JPG" src="http://lh5.ggpht.com/-gEEzu6l3jgk/UOVwq91UAbI/AAAAAAAAGv0/z3BYWFZhV7Y/s300-c/_MG_7020.JPG" alt="_MG_7020.JPG" width="300" height="300" />][3]<figcaption class="wp-caption-text">Vouwen nadat de boter is toegevoegd</figcaption></figure>
[<img title="_MG_7020.JPG" src="https://lh5.ggpht.com/-gEEzu6l3jgk/UOVwq91UAbI/AAAAAAAAGv0/z3BYWFZhV7Y/s300-c/_MG_7020.JPG" alt="_MG_7020.JPG" width="300" height="300" />][3]<figcaption class="wp-caption-text">Vouwen nadat de boter is toegevoegd</figcaption></figure>
### Boter in het deeg vouwen voor de eerste keer
@ -74,7 +74,7 @@ Nog een waarschuwing: afhankelijk van je keukentemperatuur zal je zelf kunnen er
Als de rechthoek goed werd uitgerold, kan je dit nu voor de eerste keer vouwen zoals een brief: 1/3de vouwen, dan 2/3de over dat eerste 1/3de. Als je niet zeker bent hoe, kijk even naar dit: [the weekend bakery video][4]. Uw eerste &#8220;toer&#8221; is compleet! Doe alles terug in de frigo voor 12 tot 24 uur. <figure style="width: 300px" class="wp-caption aligncenter">
[<img title="_MG_7023.JPG" src="http://lh3.ggpht.com/-nf571HivVow/UOVwsFnxfVI/AAAAAAAAGv8/b7NWGgS8ofo/s300-c/_MG_7023.JPG" alt="_MG_7023.JPG" width="300" height="300" />][5]<figcaption class="wp-caption-text">Driehoekjes uitgesneden van het bladerdeeg.</figcaption></figure>
[<img title="_MG_7023.JPG" src="https://lh3.ggpht.com/-nf571HivVow/UOVwsFnxfVI/AAAAAAAAGv8/b7NWGgS8ofo/s300-c/_MG_7023.JPG" alt="_MG_7023.JPG" width="300" height="300" />][5]<figcaption class="wp-caption-text">Driehoekjes uitgesneden van het bladerdeeg.</figcaption></figure>
<h3 style="text-align: left;">
Nog twee toeren (2x vouwen)
@ -92,13 +92,13 @@ Snij mooie even driehoekjes uit van het bladerdeeg (niet zo lelijk als ik in de
Croissants zullen minstens **3 uur** moeten rijzen op 20°C. Het is bijna onmogelijk om croissants te lang te laten rijzen dankzij de hoge concentratie aan vet dat aanwezig is in het deeg. Daarom is de extra gedroogde gist ook nodig om het te laten rijzen en zal het desem alleen moeilijk volstaan. Een andere manier is natuurlijk minder boter te gebruiken&#8230; <figure style="width: 300px" class="wp-caption aligncenter">
[<img title="_MG_7172.JPG" src="http://lh3.ggpht.com/-mer_dh1DYsw/UOVwtauUZeI/AAAAAAAAGwE/aTRW3faYBzw/s300-c/_MG_7172.JPG" alt="_MG_7172.JPG" width="300" height="300" />][6]<figcaption class="wp-caption-text">Uit de oven. Ruikt heerlijk!</figcaption></figure>
[<img title="_MG_7172.JPG" src="https://lh3.ggpht.com/-mer_dh1DYsw/UOVwtauUZeI/AAAAAAAAGwE/aTRW3faYBzw/s300-c/_MG_7172.JPG" alt="_MG_7172.JPG" width="300" height="300" />][6]<figcaption class="wp-caption-text">Uit de oven. Ruikt heerlijk!</figcaption></figure>
### Eindelijk tijd om croissants te bakken!
Voordat we ze in de oven steken bestrijk je de croissants nog een laatste keer met ei. Bak ze op **200°C **voor 30 tot 35 minuten &#8211; en let er goed op dat ze genoeg bruinen in de oven. Croissants kunnen snel verbranden dus blijf best even bij de oven staan. Proficiat, je hebt net je eigen croissants vanaf 0 gemaakt! Smakelijk!<figure style="width: 300px" class="wp-caption aligncenter">
[<img title="_MG_7178.JPG" src="http://lh6.ggpht.com/-AHjaLb4cQSQ/UOVwxHMEVbI/AAAAAAAAGwU/ixtDNvyAHlE/s300-c/_MG_7178.JPG" alt="_MG_7178.JPG" width="300" height="300" />][7]<figcaption class="wp-caption-text">De binnenkant van mijn croissant</figcaption></figure>
[<img title="_MG_7178.JPG" src="https://lh6.ggpht.com/-AHjaLb4cQSQ/UOVwxHMEVbI/AAAAAAAAGwU/ixtDNvyAHlE/s300-c/_MG_7178.JPG" alt="_MG_7178.JPG" width="300" height="300" />][7]<figcaption class="wp-caption-text">De binnenkant van mijn croissant</figcaption></figure>
<p style="text-align: left;">
Ook opgestuurd via <a href="http://www.wildyeastblog.com/category/yeastspotting/">Yeast Spotting</a>.

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content/post/2013-02-17-sunflower-seed-rye-sourdough.md
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@ -60,7 +60,7 @@ ALs je vlokken gebruikt dit niet heel zacht zijn kan je altijd kokend water gebr
## Opmerkingen
<a href="http://lh6.ggpht.com/-Slx2aiFymSk/USE8x1hxBcI/AAAAAAAAGxE/yak_MTRs7AY/s1024/_MG_8194.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5846020618183574978" title="_MG_8194.JPG" ><img src="http://lh6.ggpht.com/-Slx2aiFymSk/USE8x1hxBcI/AAAAAAAAGxE/yak_MTRs7AY/w400-o/_MG_8194.JPG" alt="_MG_8194.JPG" title="_MG_8194.JPG" class="alignleft pe2-photo" /></a>
<a href="http://lh6.ggpht.com/-Slx2aiFymSk/USE8x1hxBcI/AAAAAAAAGxE/yak_MTRs7AY/s1024/_MG_8194.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5846020618183574978" title="_MG_8194.JPG" ><img src="https://lh6.ggpht.com/-Slx2aiFymSk/USE8x1hxBcI/AAAAAAAAGxE/yak_MTRs7AY/w400-o/_MG_8194.JPG" alt="_MG_8194.JPG" title="_MG_8194.JPG" class="alignleft pe2-photo" /></a>
**Wat zijn de aangenomen rijstijden??**
@ -73,7 +73,7 @@ Ongeveer hetzelfde als ik aanhoud voor [mijn dagelijks brood][3]. Ik heb deze ke
Het brood is heel goed gerezen in de oven dankzij de relatief hoge aanwezigheid van bloem maar ook dankzij de juiste hoeveelheid desem en de gewijzigde rijstijd. Zeker iets om meer mee te experimenteren de volgende keren!
<a href="http://lh6.ggpht.com/-PM_tdPh7DAo/USE8wQs797I/AAAAAAAAGw8/7zs2Sw5ueAY/s1024/_MG_8190.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5846020591118448562" title="_MG_8190.JPG" ><img src="http://lh6.ggpht.com/-PM_tdPh7DAo/USE8wQs797I/AAAAAAAAGw8/7zs2Sw5ueAY/w400-o/_MG_8190.JPG" alt="_MG_8190.JPG" title="_MG_8190.JPG" class="alignleft pe2-photo" /></a>
<a href="http://lh6.ggpht.com/-PM_tdPh7DAo/USE8wQs797I/AAAAAAAAGw8/7zs2Sw5ueAY/s1024/_MG_8190.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5846020591118448562" title="_MG_8190.JPG" ><img src="https://lh6.ggpht.com/-PM_tdPh7DAo/USE8wQs797I/AAAAAAAAGw8/7zs2Sw5ueAY/w400-o/_MG_8190.JPG" alt="_MG_8190.JPG" title="_MG_8190.JPG" class="alignleft pe2-photo" /></a>
Ook gepubliceerd op [YeastSpotting][4].

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content/post/2013-03-22-correctly-scoring-your-loaf.md
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@ -39,7 +39,7 @@ Ik bak dit type van brood ongeveer een jaar en ik heb al veel (stomme) foutjes g
Kijk eens goed naar de volgende foto&#8217;s.
<p style="text-align: center;"><a href="http://lh5.ggpht.com/-81BfVCDm4WU/UUzEpxVFYVI/AAAAAAAAGyQ/0b3AGW8S-eA/s1024/_MG_5938.jpg" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5858273437197623634" title="" ><img src="http://lh5.ggpht.com/-81BfVCDm4WU/UUzEpxVFYVI/AAAAAAAAGyQ/0b3AGW8S-eA/w400-o/_MG_5938.jpg" alt="_MG_5938.jpg" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-azE8YXmTmjU/UUzEsEkgm_I/AAAAAAAAGyY/0qfHoalpdq8/s1024/_MG_8468.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5858273476722334706" title="" ><img src="http://lh5.ggpht.com/-azE8YXmTmjU/UUzEsEkgm_I/AAAAAAAAGyY/0qfHoalpdq8/w400-o/_MG_8468.JPG" alt="_MG_8468.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-D4dqO9SiXoI/UUzEtR-XF4I/AAAAAAAAGyg/mLsQ6OT5D98/s1024/_MG_8469.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5858273497500292994" title="" ><img src="http://lh5.ggpht.com/-D4dqO9SiXoI/UUzEtR-XF4I/AAAAAAAAGyg/mLsQ6OT5D98/w400-o/_MG_8469.JPG" alt="_MG_8469.JPG" title="" class="alignleft pe2-photo" /></a></p>
<p style="text-align: center;"><a href="http://lh5.ggpht.com/-81BfVCDm4WU/UUzEpxVFYVI/AAAAAAAAGyQ/0b3AGW8S-eA/s1024/_MG_5938.jpg" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5858273437197623634" title="" ><img src="https://lh5.ggpht.com/-81BfVCDm4WU/UUzEpxVFYVI/AAAAAAAAGyQ/0b3AGW8S-eA/w400-o/_MG_5938.jpg" alt="_MG_5938.jpg" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-azE8YXmTmjU/UUzEsEkgm_I/AAAAAAAAGyY/0qfHoalpdq8/s1024/_MG_8468.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5858273476722334706" title="" ><img src="https://lh5.ggpht.com/-azE8YXmTmjU/UUzEsEkgm_I/AAAAAAAAGyY/0qfHoalpdq8/w400-o/_MG_8468.JPG" alt="_MG_8468.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-D4dqO9SiXoI/UUzEtR-XF4I/AAAAAAAAGyg/mLsQ6OT5D98/s1024/_MG_8469.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5858273497500292994" title="" ><img src="https://lh5.ggpht.com/-D4dqO9SiXoI/UUzEtR-XF4I/AAAAAAAAGyg/mLsQ6OT5D98/w400-o/_MG_8469.JPG" alt="_MG_8469.JPG" title="" class="alignleft pe2-photo" /></a></p>
<div style="clear: both;">
@ -53,7 +53,7 @@ De tweede en derde foto zijn broden die ik deze week gebakken heb met hetzelfde
## Het belang van brood lang genoeg bakken
<a href="http://lh3.ggpht.com/-jlFDMm2xyb8/UUzEuiqom4I/AAAAAAAAGyo/hRtUY2I89cQ/s1024/_MG_8482.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5858273519160826754" title="" ><img src="http://lh3.ggpht.com/-jlFDMm2xyb8/UUzEuiqom4I/AAAAAAAAGyo/hRtUY2I89cQ/w400-o/_MG_8482.JPG" alt="_MG_8482.JPG" title="" class="alignleft pe2-photo" /></a>
<a href="http://lh3.ggpht.com/-jlFDMm2xyb8/UUzEuiqom4I/AAAAAAAAGyo/hRtUY2I89cQ/s1024/_MG_8482.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5858273519160826754" title="" ><img src="https://lh3.ggpht.com/-jlFDMm2xyb8/UUzEuiqom4I/AAAAAAAAGyo/hRtUY2I89cQ/w400-o/_MG_8482.JPG" alt="_MG_8482.JPG" title="" class="alignleft pe2-photo" /></a>
Je kan het feit dat je met zuurdesem bakt niet verbergen. De geur zal misschien wel aangepast kunnen worden door met de starter te spelen (hem milder maken bijvoorbeeld), maar door de wilde gistcellen verschijnen er tal van kleine bubbels op de korst van het brood. Dit wordt nog extra zichtbaar door door het gebruik van voldoende stoom in de oven. Wanneer het brood lang genoeg is gebakken zal de korst goudbruin tot hier en daar zelfs bijna zwart worden. En dat is goed, want hoe natter het deeg, hoe zachter de korst wordt naarmate de dagen verstrijken. Op sommige plaatsten kan de korst zelfs &#8220;breken&#8221; zoals je op de foto kan zien en zal het brood &#8220;zingen&#8221; wanneer het uit de oven gehaald wordt.

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content/post/2013-04-01-enriched-easter-bread.md
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@ -50,7 +50,7 @@ Laat de desem gedurende de nacht rijzen (de keukentempreatuur hier is 19°C &#82
Bestrijk de korst met gesmolten boter zodra het brood uit de oven komt. Geen eieren zijn geklutst tijdens deze stage!
<p><a href="http://lh4.ggpht.com/-MZ9MqqnWZY4/UVnQ4nusNfI/AAAAAAAAGzE/k4-C7LuUwVE/s1024/_MG_8556.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5861946061155481074" title="" ><img src="http://lh4.ggpht.com/-MZ9MqqnWZY4/UVnQ4nusNfI/AAAAAAAAGzE/k4-C7LuUwVE/w400-o/_MG_8556.JPG" alt="_MG_8556.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh6.ggpht.com/-M9WippI_wpU/UVnQ5cRHZcI/AAAAAAAAGzM/hf7IuAqWHnM/s1024/_MG_8559.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5861946075258512834" title="" ><img src="http://lh6.ggpht.com/-M9WippI_wpU/UVnQ5cRHZcI/AAAAAAAAGzM/hf7IuAqWHnM/w400-o/_MG_8559.JPG" alt="_MG_8559.JPG" title="" class="alignleft pe2-photo" /></a></p>
<p><a href="http://lh4.ggpht.com/-MZ9MqqnWZY4/UVnQ4nusNfI/AAAAAAAAGzE/k4-C7LuUwVE/s1024/_MG_8556.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5861946061155481074" title="" ><img src="https://lh4.ggpht.com/-MZ9MqqnWZY4/UVnQ4nusNfI/AAAAAAAAGzE/k4-C7LuUwVE/w400-o/_MG_8556.JPG" alt="_MG_8556.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh6.ggpht.com/-M9WippI_wpU/UVnQ5cRHZcI/AAAAAAAAGzM/hf7IuAqWHnM/s1024/_MG_8559.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5861946075258512834" title="" ><img src="https://lh6.ggpht.com/-M9WippI_wpU/UVnQ5cRHZcI/AAAAAAAAGzM/hf7IuAqWHnM/w400-o/_MG_8559.JPG" alt="_MG_8559.JPG" title="" class="alignleft pe2-photo" /></a></p>
<h3>
Variaties

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content/post/2013-04-11-making-bread-from-croissant-dough.md
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@ -39,7 +39,7 @@ Dit maakt het deeg extreem actief &#8211; het rijzen swingt een beetje de pan ui
Aangezien ik alitjd op zoek ben naar rustieke zuurdesem broden met zo veel mogelijk gaatjes, verwachtte ik niet dat het resultaat zo zacht ging zijn. De binnenkant van het brood is heel zacht en evenredig zoals een typisch sandwichdeeg, dankzij het brood en de voordegen. De korst was extreem crunchy door de aanwezigheid van extra suikers (het is een volledig wit brood). Ik heb een paar foto&#8217;s gemaakt tijdens het mixen van de verschillende preferments, en dat heeft wat grappige resultaten opgeleverd.
<p><a href="http://lh6.ggpht.com/-OkgpWT-G8BE/UWcPaBcWAFI/AAAAAAAAGzk/q7el-xbuSgI/s1024/_MG_8562.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865673979411693650" title="" ><img src="http://lh6.ggpht.com/-OkgpWT-G8BE/UWcPaBcWAFI/AAAAAAAAGzk/q7el-xbuSgI/w400-o/_MG_8562.JPG" alt="_MG_8562.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh6.ggpht.com/-EsjSuqI1ixg/UWcPaoGYg2I/AAAAAAAAGzs/LbmqHJSoU0s/s1024/_MG_8568.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865673989788566370" title="" ><img src="http://lh6.ggpht.com/-EsjSuqI1ixg/UWcPaoGYg2I/AAAAAAAAGzs/LbmqHJSoU0s/w400-o/_MG_8568.JPG" alt="_MG_8568.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh4.ggpht.com/-Thz9lrjp6aI/UWcPeboTkeI/AAAAAAAAGz0/DodzNlEEfRs/s1024/_MG_8571.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674055160664546" title="" ><img src="http://lh4.ggpht.com/-Thz9lrjp6aI/UWcPeboTkeI/AAAAAAAAGz0/DodzNlEEfRs/w400-o/_MG_8571.JPG" alt="_MG_8571.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh6.ggpht.com/-txEXBn4wImI/UWcPfJZq3RI/AAAAAAAAGz8/6FwtzrAGegE/s1024/_MG_8575.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674067447307538" title="" ><img src="http://lh6.ggpht.com/-txEXBn4wImI/UWcPfJZq3RI/AAAAAAAAGz8/6FwtzrAGegE/w400-o/_MG_8575.JPG" alt="_MG_8575.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-4UVyZpZK6bA/UWcPgO2xa6I/AAAAAAAAG0E/23b6R7LTEZk/s1024/_MG_8585.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674086091418530" title="" ><img src="http://lh5.ggpht.com/-4UVyZpZK6bA/UWcPgO2xa6I/AAAAAAAAG0E/23b6R7LTEZk/w400-o/_MG_8585.JPG" alt="_MG_8585.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-GaV3-c6mAI4/UWcPiHqFFKI/AAAAAAAAG0M/zbJ2sYEBmbw/s1024/_MG_8621.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674118518871202" title="" ><img src="http://lh5.ggpht.com/-GaV3-c6mAI4/UWcPiHqFFKI/AAAAAAAAG0M/zbJ2sYEBmbw/w400-o/_MG_8621.JPG" alt="_MG_8621.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh3.ggpht.com/-uKCI9Wjmtb4/UWcPi5Uwf8I/AAAAAAAAG0U/UnLumzQmlJs/s1024/_MG_8648.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674131851214786" title="" ><img src="http://lh3.ggpht.com/-uKCI9Wjmtb4/UWcPi5Uwf8I/AAAAAAAAG0U/UnLumzQmlJs/w400-o/_MG_8648.JPG" alt="_MG_8648.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh4.ggpht.com/-GrYE38OxS58/UWcPjy8tyYI/AAAAAAAAG0c/bJA3jV5oGmw/s1024/_MG_8654.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674147319630210" title="" ><img src="http://lh4.ggpht.com/-GrYE38OxS58/UWcPjy8tyYI/AAAAAAAAG0c/bJA3jV5oGmw/w400-o/_MG_8654.JPG" alt="_MG_8654.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh6.ggpht.com/-OAbmh61XPrY/UWcPlw-XmuI/AAAAAAAAG0k/bHItPvyPViA/s1024/_MG_8652.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674181149432546" title="" ><img src="http://lh6.ggpht.com/-OAbmh61XPrY/UWcPlw-XmuI/AAAAAAAAG0k/bHItPvyPViA/w400-o/_MG_8652.JPG" alt="_MG_8652.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-bYXTFO5i5ME/UWcPpELdclI/AAAAAAAAG0s/mXn8gCzjv1U/s1024/_MG_8619.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674237844222546" title="" ><img src="http://lh5.ggpht.com/-bYXTFO5i5ME/UWcPpELdclI/AAAAAAAAG0s/mXn8gCzjv1U/w400-o/_MG_8619.JPG" alt="_MG_8619.JPG" title="" class="alignleft pe2-photo" /></a></p>
<p><a href="http://lh6.ggpht.com/-OkgpWT-G8BE/UWcPaBcWAFI/AAAAAAAAGzk/q7el-xbuSgI/s1024/_MG_8562.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865673979411693650" title="" ><img src="https://lh6.ggpht.com/-OkgpWT-G8BE/UWcPaBcWAFI/AAAAAAAAGzk/q7el-xbuSgI/w400-o/_MG_8562.JPG" alt="_MG_8562.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh6.ggpht.com/-EsjSuqI1ixg/UWcPaoGYg2I/AAAAAAAAGzs/LbmqHJSoU0s/s1024/_MG_8568.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865673989788566370" title="" ><img src="https://lh6.ggpht.com/-EsjSuqI1ixg/UWcPaoGYg2I/AAAAAAAAGzs/LbmqHJSoU0s/w400-o/_MG_8568.JPG" alt="_MG_8568.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh4.ggpht.com/-Thz9lrjp6aI/UWcPeboTkeI/AAAAAAAAGz0/DodzNlEEfRs/s1024/_MG_8571.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674055160664546" title="" ><img src="https://lh4.ggpht.com/-Thz9lrjp6aI/UWcPeboTkeI/AAAAAAAAGz0/DodzNlEEfRs/w400-o/_MG_8571.JPG" alt="_MG_8571.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh6.ggpht.com/-txEXBn4wImI/UWcPfJZq3RI/AAAAAAAAGz8/6FwtzrAGegE/s1024/_MG_8575.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674067447307538" title="" ><img src="https://lh6.ggpht.com/-txEXBn4wImI/UWcPfJZq3RI/AAAAAAAAGz8/6FwtzrAGegE/w400-o/_MG_8575.JPG" alt="_MG_8575.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-4UVyZpZK6bA/UWcPgO2xa6I/AAAAAAAAG0E/23b6R7LTEZk/s1024/_MG_8585.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674086091418530" title="" ><img src="https://lh5.ggpht.com/-4UVyZpZK6bA/UWcPgO2xa6I/AAAAAAAAG0E/23b6R7LTEZk/w400-o/_MG_8585.JPG" alt="_MG_8585.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-GaV3-c6mAI4/UWcPiHqFFKI/AAAAAAAAG0M/zbJ2sYEBmbw/s1024/_MG_8621.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674118518871202" title="" ><img src="https://lh5.ggpht.com/-GaV3-c6mAI4/UWcPiHqFFKI/AAAAAAAAG0M/zbJ2sYEBmbw/w400-o/_MG_8621.JPG" alt="_MG_8621.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh3.ggpht.com/-uKCI9Wjmtb4/UWcPi5Uwf8I/AAAAAAAAG0U/UnLumzQmlJs/s1024/_MG_8648.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674131851214786" title="" ><img src="https://lh3.ggpht.com/-uKCI9Wjmtb4/UWcPi5Uwf8I/AAAAAAAAG0U/UnLumzQmlJs/w400-o/_MG_8648.JPG" alt="_MG_8648.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh4.ggpht.com/-GrYE38OxS58/UWcPjy8tyYI/AAAAAAAAG0c/bJA3jV5oGmw/s1024/_MG_8654.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674147319630210" title="" ><img src="https://lh4.ggpht.com/-GrYE38OxS58/UWcPjy8tyYI/AAAAAAAAG0c/bJA3jV5oGmw/w400-o/_MG_8654.JPG" alt="_MG_8654.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh6.ggpht.com/-OAbmh61XPrY/UWcPlw-XmuI/AAAAAAAAG0k/bHItPvyPViA/s1024/_MG_8652.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674181149432546" title="" ><img src="https://lh6.ggpht.com/-OAbmh61XPrY/UWcPlw-XmuI/AAAAAAAAG0k/bHItPvyPViA/w400-o/_MG_8652.JPG" alt="_MG_8652.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-bYXTFO5i5ME/UWcPpELdclI/AAAAAAAAG0s/mXn8gCzjv1U/s1024/_MG_8619.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5865674237844222546" title="" ><img src="https://lh5.ggpht.com/-bYXTFO5i5ME/UWcPpELdclI/AAAAAAAAG0s/mXn8gCzjv1U/w400-o/_MG_8619.JPG" alt="_MG_8619.JPG" title="" class="alignleft pe2-photo" /></a></p>
<h2 style="clear: both;">
Het brood &#8211; het recept

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content/post/2013-05-05-country-potato-focaccia.md
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@ -50,7 +50,7 @@ Je kan ook een reeds gerezen brood uit de frigo halen en het uitspreiden, dan sm
</div>
<p><a href="http://lh4.ggpht.com/-LNPH8g7UVQE/UYanw0AG0OI/AAAAAAAAG1k/hIoQ37ncgw8/s1024/_MG_8805.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5874567220986040546" title="" ><img src="http://lh4.ggpht.com/-LNPH8g7UVQE/UYanw0AG0OI/AAAAAAAAG1k/hIoQ37ncgw8/w400-o/_MG_8805.JPG" alt="_MG_8805.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-RHXYm8AyJpg/UYanySXpMZI/AAAAAAAAG1s/JqteWrLphB4/s1024/_MG_8808.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5874567246317695378" title="" ><img src="http://lh5.ggpht.com/-RHXYm8AyJpg/UYanySXpMZI/AAAAAAAAG1s/JqteWrLphB4/w400-o/_MG_8808.JPG" alt="_MG_8808.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh3.ggpht.com/-qtOc1xMxa8o/UYanzjVaGWI/AAAAAAAAG10/iN2oBy6CcIo/s1024/_MG_8810.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5874567268051589474" title="" ><img src="http://lh3.ggpht.com/-qtOc1xMxa8o/UYanzjVaGWI/AAAAAAAAG10/iN2oBy6CcIo/w400-o/_MG_8810.JPG" alt="_MG_8810.JPG" title="" class="alignleft pe2-photo" /></a></p>
<p><a href="http://lh4.ggpht.com/-LNPH8g7UVQE/UYanw0AG0OI/AAAAAAAAG1k/hIoQ37ncgw8/s1024/_MG_8805.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5874567220986040546" title="" ><img src="https://lh4.ggpht.com/-LNPH8g7UVQE/UYanw0AG0OI/AAAAAAAAG1k/hIoQ37ncgw8/w400-o/_MG_8805.JPG" alt="_MG_8805.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-RHXYm8AyJpg/UYanySXpMZI/AAAAAAAAG1s/JqteWrLphB4/s1024/_MG_8808.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5874567246317695378" title="" ><img src="https://lh5.ggpht.com/-RHXYm8AyJpg/UYanySXpMZI/AAAAAAAAG1s/JqteWrLphB4/w400-o/_MG_8808.JPG" alt="_MG_8808.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh3.ggpht.com/-qtOc1xMxa8o/UYanzjVaGWI/AAAAAAAAG10/iN2oBy6CcIo/s1024/_MG_8810.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5874567268051589474" title="" ><img src="https://lh3.ggpht.com/-qtOc1xMxa8o/UYanzjVaGWI/AAAAAAAAG10/iN2oBy6CcIo/w400-o/_MG_8810.JPG" alt="_MG_8810.JPG" title="" class="alignleft pe2-photo" /></a></p>
<div style="clear: both;">
Nu zijn er nog twee mogelijkheden: je kan het serveren rechtstreeks vanuit de oven, of het laten afkoelen op een rek en dan pas snijden. Serveer met een beetje pesto en wat sla. Je kan de focaccia stukken ook in de lengte doorsnijden en zo een hoop machtige luchtbelletjes bloot leggen! Het ziet er goed uit en ruikt geweldig. Ik heb wel gemerkt dat vers gebakken zuurdesem niet zo sterk smaakt als een afgekoeld brood.<br /> Volgende keer ga ik het proberen meer evenredig uit te sprijden op het bakblik, omdat hier onevenredig gerezen was in de oven. Dat heeft natuurlijk ook zijn charme!

4
content/post/2013-06-09-sourdough-sweets-waffles-and-pancakes.md
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@ -43,7 +43,7 @@ Dit maakt ongeveer 16 wafels:
Mix alles samen behalve de eieren en het zout. Laat dit 12h staan op de keukentafel en mix daarna de eieren en het zout doorheen het beslag. Gebruik een pollepel om het loperig beslag in het hete wafelijzer te gieten. Ja het is normaal dat het heel loperig is &#8211; ik paniekeerde ook eerst. Vanille wafels (of &#8220;Luikse&#8221;) zijn veel dikker, dat is bijna kneedbaar. En ook veel ongezonder&#8230;
<p><a href="http://lh5.ggpht.com/-fexUzUz1YL0/UbQ7kCJobyI/AAAAAAAAG4M/Q9Wz6O-ncug/s1024/_MG_9015.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5887396103118679842" title="" ><img src="http://lh5.ggpht.com/-fexUzUz1YL0/UbQ7kCJobyI/AAAAAAAAG4M/Q9Wz6O-ncug/w400-o/_MG_9015.JPG" alt="_MG_9015.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-mbvCErAm7x4/UbQ7lEx8UuI/AAAAAAAAG4U/HKjiOZZ2xt0/s1024/_MG_9018.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5887396121004495586" title="" ><img src="http://lh5.ggpht.com/-mbvCErAm7x4/UbQ7lEx8UuI/AAAAAAAAG4U/HKjiOZZ2xt0/w400-o/_MG_9018.JPG" alt="_MG_9018.JPG" title="" class="alignleft pe2-photo" /></a></p>
<p><a href="http://lh5.ggpht.com/-fexUzUz1YL0/UbQ7kCJobyI/AAAAAAAAG4M/Q9Wz6O-ncug/s1024/_MG_9015.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5887396103118679842" title="" ><img src="https://lh5.ggpht.com/-fexUzUz1YL0/UbQ7kCJobyI/AAAAAAAAG4M/Q9Wz6O-ncug/w400-o/_MG_9015.JPG" alt="_MG_9015.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh5.ggpht.com/-mbvCErAm7x4/UbQ7lEx8UuI/AAAAAAAAG4U/HKjiOZZ2xt0/s1024/_MG_9018.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5887396121004495586" title="" ><img src="https://lh5.ggpht.com/-mbvCErAm7x4/UbQ7lEx8UuI/AAAAAAAAG4U/HKjiOZZ2xt0/w400-o/_MG_9018.JPG" alt="_MG_9018.JPG" title="" class="alignleft pe2-photo" /></a></p>
## Zuurdesem pannenkoeken
@ -63,7 +63,7 @@ De basisverhouding is **100gr bloem = 1 ei**.
Ik hou persoonlijk van de amandelmelk pannenkoeken, omdat die melk eigenlijk water is maakt het heel veel gaatjes in de koeken als je een superhete koekepan hebt (verdampt sneller).
<p><a href="http://lh6.ggpht.com/-FAsWbNxTEc4/UbQ7nor_prI/AAAAAAAAG4k/KqfHznXkA38/s1024/_MG_8876.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5887396165002962610" title="" ><img src="http://lh6.ggpht.com/-FAsWbNxTEc4/UbQ7nor_prI/AAAAAAAAG4k/KqfHznXkA38/w400-o/_MG_8876.JPG" alt="_MG_8876.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh3.ggpht.com/-JsABb0b1j0c/UbQ7pjvQkhI/AAAAAAAAG4s/piOjlyOoydo/s1024/_MG_8877.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5887396198034215442" title="" ><img src="http://lh3.ggpht.com/-JsABb0b1j0c/UbQ7pjvQkhI/AAAAAAAAG4s/piOjlyOoydo/w400-o/_MG_8877.JPG" alt="_MG_8877.JPG" title="" class="alignleft pe2-photo" /></a></p>
<p><a href="http://lh6.ggpht.com/-FAsWbNxTEc4/UbQ7nor_prI/AAAAAAAAG4k/KqfHznXkA38/s1024/_MG_8876.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5887396165002962610" title="" ><img src="https://lh6.ggpht.com/-FAsWbNxTEc4/UbQ7nor_prI/AAAAAAAAG4k/KqfHznXkA38/w400-o/_MG_8876.JPG" alt="_MG_8876.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh3.ggpht.com/-JsABb0b1j0c/UbQ7pjvQkhI/AAAAAAAAG4s/piOjlyOoydo/s1024/_MG_8877.JPG" link="https://picasaweb.google.com/108809100421188137955/Savesourdough#5887396198034215442" title="" ><img src="https://lh3.ggpht.com/-JsABb0b1j0c/UbQ7pjvQkhI/AAAAAAAAG4s/piOjlyOoydo/w400-o/_MG_8877.JPG" alt="_MG_8877.JPG" title="" class="alignleft pe2-photo" /></a></p>
[1]: https://redzuurdesem.be/wp-content/uploads/2013/06/MG_9020.jpg
[2]: http://en.wikipedia.org/wiki/Belgian_waffle

4
content/post/2013-08-05-pane-di-altamura.md
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@ -40,7 +40,7 @@ tags:
Ik had nog een recept liggen uit &#8220;Local Breads&#8221; waar Mr. Leader een heel hoofdstuk aan het speciale brood en zijn afkomst gewijd heeft. Alleen is er een probleempje: het is niet zo gemakkelijk om aan durumtarwe bloem te geraken. Griesmeel, geen probleem &#8211; wij eten allemaal graag pap, net als onze Noorderburen. Maar durumtarwe is fijngemalen griesmeel en wordt veel voor pasta&#8217;s (en ook broden in fijnere vorm) gebruikt.
<p><a href="http://lh4.ggpht.com/-Jraz-DIR0eM/Uf_pZAQI2tI/AAAAAAAAAGM/n6KEBgUyCRQ/s1024/_MG_9127.JPG" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5908697851907070674" title="" ><img src="http://lh4.ggpht.com/-Jraz-DIR0eM/Uf_pZAQI2tI/AAAAAAAAAGM/n6KEBgUyCRQ/w400-o/_MG_9127.JPG" alt="_MG_9127.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh3.ggpht.com/-RoSYy83owIo/Uf_paCZzzPI/AAAAAAAAAGU/jrU-rq3uY20/s1024/_MG_9128.JPG" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5908697869664374002" title="" ><img src="http://lh3.ggpht.com/-RoSYy83owIo/Uf_paCZzzPI/AAAAAAAAAGU/jrU-rq3uY20/w400-o/_MG_9128.JPG" alt="_MG_9128.JPG" title="" class="alignleft pe2-photo" /></a></p>
<p><a href="http://lh4.ggpht.com/-Jraz-DIR0eM/Uf_pZAQI2tI/AAAAAAAAAGM/n6KEBgUyCRQ/s1024/_MG_9127.JPG" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5908697851907070674" title="" ><img src="https://lh4.ggpht.com/-Jraz-DIR0eM/Uf_pZAQI2tI/AAAAAAAAAGM/n6KEBgUyCRQ/w400-o/_MG_9127.JPG" alt="_MG_9127.JPG" title="" class="alignleft pe2-photo" /></a> <a href="http://lh3.ggpht.com/-RoSYy83owIo/Uf_paCZzzPI/AAAAAAAAAGU/jrU-rq3uY20/s1024/_MG_9128.JPG" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5908697869664374002" title="" ><img src="https://lh3.ggpht.com/-RoSYy83owIo/Uf_paCZzzPI/AAAAAAAAAGU/jrU-rq3uY20/w400-o/_MG_9128.JPG" alt="_MG_9128.JPG" title="" class="alignleft pe2-photo" /></a></p>
<p class="clear">
<p>
@ -78,7 +78,7 @@ Ik had nog een recept liggen uit &#8220;Local Breads&#8221; waar Mr. Leader een
Het was ook de eerste keer dat ik grof zeezout (uit West-Frankrijk, met de hand geoogst! Geweldig Slow Food-achtig, toch?) gebruikt heb in brooddeeg. Het smaakte heel goed, maar als je de slap & fold techniek wil gebruiken raad ik je toch aan in het vervolg eerst het zout te malen&#8230; De grove korrels sprongen constant uit het deeg! Stretch & fold in de kom is hier veel geschikter voor denk ik (en dus natter deeg, win-win).
</p>
<a href="http://lh4.ggpht.com/-j2TKkQc1p1w/Uf_pbfML_NI/AAAAAAAAAGc/ic_TjpyrUmk/s1024/_MG_9130.JPG" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5908697894571736274" title="" ><img src="http://lh4.ggpht.com/-j2TKkQc1p1w/Uf_pbfML_NI/AAAAAAAAAGc/ic_TjpyrUmk/w400-o/_MG_9130.JPG" alt="_MG_9130.JPG" title="" class="alignleft pe2-photo" /></a>
<a href="http://lh4.ggpht.com/-j2TKkQc1p1w/Uf_pbfML_NI/AAAAAAAAAGc/ic_TjpyrUmk/s1024/_MG_9130.JPG" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5908697894571736274" title="" ><img src="https://lh4.ggpht.com/-j2TKkQc1p1w/Uf_pbfML_NI/AAAAAAAAAGc/ic_TjpyrUmk/w400-o/_MG_9130.JPG" alt="_MG_9130.JPG" title="" class="alignleft pe2-photo" /></a>
<p class="clear">
<p>

8
content/post/2014-02-24-bakken-in-een-openluchtmuseum.md
View File

@ -45,7 +45,7 @@ De taak die ik mijzelf oplegde bestond uit nieuwschierige bezoekers informatie v
3. Het tijdsschema. Het museum opent om 10h en sluit om 18h. Ik wou graag in de vroege namiddag bakken omdat het dan de drukste periode is &#8211; niemand komt om 18h kijken hoe brood uit de oven gehaald wordt&#8230;
4. Materiaal. Dit moest conform zijn aan het tijdperk van toen: geen plastic, geen weegschalen, alles gokken.
<a href="http://lh5.ggpht.com/-Mm-6R7fBFvM/UwuM5ZP40xI/AAAAAAAAAZg/bqDrdibIgNU/s1024/2013-07-28%25252017.47.14-2.jpg" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5984031447549793042" title="2013-07-28 17.47.14-2.jpg" ><img src="http://lh5.ggpht.com/-Mm-6R7fBFvM/UwuM5ZP40xI/AAAAAAAAAZg/bqDrdibIgNU/w400-o/2013-07-28%25252017.47.14-2.jpg" alt="2013-07-28 17.47.14-2.jpg" title="2013-07-28 17.47.14-2.jpg" class="alignleft pe2-photo" /></a>
<a href="http://lh5.ggpht.com/-Mm-6R7fBFvM/UwuM5ZP40xI/AAAAAAAAAZg/bqDrdibIgNU/s1024/2013-07-28%25252017.47.14-2.jpg" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5984031447549793042" title="2013-07-28 17.47.14-2.jpg" ><img src="https://lh5.ggpht.com/-Mm-6R7fBFvM/UwuM5ZP40xI/AAAAAAAAAZg/bqDrdibIgNU/w400-o/2013-07-28%25252017.47.14-2.jpg" alt="2013-07-28 17.47.14-2.jpg" title="2013-07-28 17.47.14-2.jpg" class="alignleft pe2-photo" /></a>
<p class="clear">
<p>
@ -58,7 +58,7 @@ De taak die ik mijzelf oplegde bestond uit nieuwschierige bezoekers informatie v
<p>
<a href="http://lh4.ggpht.com/-7eVRjAEzcxw/UwuMy_Ftp-I/AAAAAAAAAZA/2Shr2DoGwFo/s1024/2013-07-07%25252009.57.37.jpg" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5984031337448581090" title="2013-07-07 09.57.37.jpg" ><img src="http://lh4.ggpht.com/-7eVRjAEzcxw/UwuMy_Ftp-I/AAAAAAAAAZA/2Shr2DoGwFo/w400-o/2013-07-07%25252009.57.37.jpg" alt="2013-07-07 09.57.37.jpg" title="2013-07-07 09.57.37.jpg" class="alignleft pe2-photo" /></a>
<a href="http://lh4.ggpht.com/-7eVRjAEzcxw/UwuMy_Ftp-I/AAAAAAAAAZA/2Shr2DoGwFo/s1024/2013-07-07%25252009.57.37.jpg" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5984031337448581090" title="2013-07-07 09.57.37.jpg" ><img src="https://lh4.ggpht.com/-7eVRjAEzcxw/UwuMy_Ftp-I/AAAAAAAAAZA/2Shr2DoGwFo/w400-o/2013-07-07%25252009.57.37.jpg" alt="2013-07-07 09.57.37.jpg" title="2013-07-07 09.57.37.jpg" class="alignleft pe2-photo" /></a>
</p>
<p class="clear">
@ -71,7 +71,7 @@ Wanneer het vuur gedoofd is, worden de assen naar achteren in de oven verplaatst
</p>
<p>
<a href="http://lh6.ggpht.com/-erg-d8I7UWA/UwuM6jdYChI/AAAAAAAAAZo/fklK95O_h38/s1024/2013-07-28%25252019.26.44.jpg" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5984031467470588434" title="2013-07-28 19.26.44.jpg" ><img src="http://lh6.ggpht.com/-erg-d8I7UWA/UwuM6jdYChI/AAAAAAAAAZo/fklK95O_h38/w400-o/2013-07-28%25252019.26.44.jpg" alt="2013-07-28 19.26.44.jpg" title="2013-07-28 19.26.44.jpg" class="alignleft pe2-photo" /></a>
<a href="http://lh6.ggpht.com/-erg-d8I7UWA/UwuM6jdYChI/AAAAAAAAAZo/fklK95O_h38/s1024/2013-07-28%25252019.26.44.jpg" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5984031467470588434" title="2013-07-28 19.26.44.jpg" ><img src="https://lh6.ggpht.com/-erg-d8I7UWA/UwuM6jdYChI/AAAAAAAAAZo/fklK95O_h38/w400-o/2013-07-28%25252019.26.44.jpg" alt="2013-07-28 19.26.44.jpg" title="2013-07-28 19.26.44.jpg" class="alignleft pe2-photo" /></a>
</p>
<p class="clear">
@ -91,7 +91,7 @@ Wanneer het vuur gedoofd is, worden de assen naar achteren in de oven verplaatst
</p>
<p>
<a href="http://lh4.ggpht.com/-vS1zhQ-Gmw4/UwuM0lLe8jI/AAAAAAAAAZI/lqbK_HJkNFg/s1024/2013-07-07%25252009.57.42.jpg" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5984031364853199410" title="2013-07-07 09.57.42.jpg" ><img src="http://lh4.ggpht.com/-vS1zhQ-Gmw4/UwuM0lLe8jI/AAAAAAAAAZI/lqbK_HJkNFg/w400-o/2013-07-07%25252009.57.42.jpg" alt="2013-07-07 09.57.42.jpg" title="2013-07-07 09.57.42.jpg" class="alignleft pe2-photo" /></a>
<a href="http://lh4.ggpht.com/-vS1zhQ-Gmw4/UwuM0lLe8jI/AAAAAAAAAZI/lqbK_HJkNFg/s1024/2013-07-07%25252009.57.42.jpg" link="https://picasaweb.google.com/112210681491304618203/SaveSourdough#5984031364853199410" title="2013-07-07 09.57.42.jpg" ><img src="https://lh4.ggpht.com/-vS1zhQ-Gmw4/UwuM0lLe8jI/AAAAAAAAAZI/lqbK_HJkNFg/w400-o/2013-07-07%25252009.57.42.jpg" alt="2013-07-07 09.57.42.jpg" title="2013-07-07 09.57.42.jpg" class="alignleft pe2-photo" /></a>
</p>

8
content/post/maak-je-eigen-zuurdesemstarter.md
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@ -3,7 +3,7 @@ title: Maak je eigen zuurdesemstarter
author: Wouter
type: post
date: 2012-06-21T19:40:45+00:00
image: http://4.bp.blogspot.com/-e_3T5EJsuLc/T2YKXeUQBOI/AAAAAAAAGJw/fVf4BLoxBGU/s400/IMG_5935.jpg
image: https://4.bp.blogspot.com/-e_3T5EJsuLc/T2YKXeUQBOI/AAAAAAAAGJw/fVf4BLoxBGU/s400/IMG_5935.jpg
aliases:
- /post/2012-06-21-making-your-own-sourdough-starter/
- /making-your-own-sourdough-starter/
@ -21,7 +21,7 @@ Exacte recepten zal ik niet hier plaatsen - ik raad daarvoor ten zeerste het boe
> **The purpose: to make superior tasting bread** (and hopefully it&#8217;ll also look good!)
[<img src="http://1.bp.blogspot.com/-JCymKOddse8/T29qdXqIV2I/AAAAAAAAGKc/o41vRIRnFlI/s640/_MG_5961.jpg" alt="" width="640" height="426" border="0" />][3]
[<img src="https://1.bp.blogspot.com/-JCymKOddse8/T29qdXqIV2I/AAAAAAAAGKc/o41vRIRnFlI/s640/_MG_5961.jpg" alt="" width="640" height="426" border="0" />][3]
&nbsp;
@ -71,7 +71,7 @@ Een ander probleem met roggebrood wordt "zetmeelaanval" genoemd: tijdens het bak
<table cellspacing="0" cellpadding="0" align="center">
<tr>
<td>
<a href="http://1.bp.blogspot.com/-yvBs6d4aZz8/T0pB29ZHTmI/AAAAAAAAGFU/uJBAl1L6Ljk/s1600/_MG_5829.jpg"><img src="http://1.bp.blogspot.com/-yvBs6d4aZz8/T0pB29ZHTmI/AAAAAAAAGFU/uJBAl1L6Ljk/s400/_MG_5829.jpg" alt="" width="400" height="266" border="0" /></a>
<a href="http://1.bp.blogspot.com/-yvBs6d4aZz8/T0pB29ZHTmI/AAAAAAAAGFU/uJBAl1L6Ljk/s1600/_MG_5829.jpg"><img src="https://1.bp.blogspot.com/-yvBs6d4aZz8/T0pB29ZHTmI/AAAAAAAAGFU/uJBAl1L6Ljk/s400/_MG_5829.jpg" alt="" width="400" height="266" border="0" /></a>
</td>
</tr>
</table>
@ -263,7 +263,7 @@ Hoe meer % rogge, hoe minder dit nodig is &#8211; er zitten toch geen gluten in.
<table cellspacing="0" cellpadding="0" align="center">
<tr>
<td>
<a href="http://4.bp.blogspot.com/-e_3T5EJsuLc/T2YKXeUQBOI/AAAAAAAAGJw/fVf4BLoxBGU/s1600/IMG_5935.jpg"><img src="http://4.bp.blogspot.com/-e_3T5EJsuLc/T2YKXeUQBOI/AAAAAAAAGJw/fVf4BLoxBGU/s400/IMG_5935.jpg" alt="" width="400" height="266" border="0" /></a>
<a href="http://4.bp.blogspot.com/-e_3T5EJsuLc/T2YKXeUQBOI/AAAAAAAAGJw/fVf4BLoxBGU/s1600/IMG_5935.jpg"><img src="https://4.bp.blogspot.com/-e_3T5EJsuLc/T2YKXeUQBOI/AAAAAAAAGJw/fVf4BLoxBGU/s400/IMG_5935.jpg" alt="" width="400" height="266" border="0" /></a>
</td>
</tr>

11
content/privacy/_index.md
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@ -6,11 +6,18 @@ title: Pricacy/cookie policy
Deze website maakt gebruik van de volgende externe componenten, waar mogelijks cookies aan zijn verbonden:
#### Google
#### Google Analytics
Deze website gebruikt anonieme IP-gegevens in de vorm van Google Analytics om websiteverkeer beter op te kunnen volgen. Er worden geen enkele persoons- of locatiegebonden gegevens mee opgenomen.
Meer informatie over het gebruik van anonieme IP-gegevens door Google: https://support.google.com/analytics/answer/2763052?hl=en
Meer informatie over het gebruik van anonieme IP-gegevens door Google: https://support.google.com/analytics/answer/2763052?hl=nl
#### YouTube
Sommige pagina's bevatten YouTube videos. Deze componenten maken expliciet _geen_ het interne cookie systemen van YouTube, maar verwijzen in de plaats daarvan naar `youtube-nocookie.com`.
Meer informatie over het gebruik van cookies door Google:
https://policies.google.com/technologies/cookies?hl=nl-BE
#### Facebook

30
layouts/index.html
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@ -63,36 +63,10 @@
</h1>
</div>
<ul class='posts wrap' id = 'fbposts'>
<li><div class="lds-facebook"><div></div><div></div><div></div></div> Bezig met laden... </li>
</ul>
<script>
window.fbAsyncInit = function() {
var fbposts = document.querySelector('#fbposts');
function whoops(error) {
console.log(error);
fbposts.innerHTML = "<li>Er is iets misgelopen bij het ophalen van Facebook posts.</li>";
}
function parseFeed(response) {
if(response && !response.error) {
var html = "";
response.data.forEach(function(elem) {
var id = elem.id.substring(elem.id.indexOf('_') + 1, elem.id.length);
html += "<li class = 'post_item'><div class='fb-post' data-href='https://www.facebook.com/redzuurdesem/posts/" + id + "'></div></li>";
});
fbposts.innerHTML = html;
FB.XFBML.parse(fbposts);
} else {
whoops(response.error);
}
}
try {
FB.api("/redzuurdesem/feed?limit=4&access_token={{ .Site.Params.fbtoken }}", parseFeed);
} catch(e) {
whoops(e);
}
}
window.fbtoken = "{{ .Site.Params.fbtoken }}";
</script>
<div class = 'post post_content'>

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2
resources/_gen/assets/sass/sass/main.sass_ca26857cefa9076967ab300682271513.json
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@ -1 +1 @@
{"Target":"css/styles.81fc9dcfcb077dbc7795c2d9bea683156e810cfc4f87e6b7e041342370eb881345397133b82d6d9535099fca88bbc373801118187c66923dfbe7f5a095185cb5.css","MediaType":"text/css","Data":{"Integrity":"sha512-gfydz8sHfbx3lcLZvqaDFW6BDPxPh+a34EE0I3DriBNFOXEzuC1tlTUJn8qIu8NzgBEYGHxmkj375/WglRhctQ=="}}
{"Target":"css/styles.d723ab5bad08d2c572c024d8d09a65ec188cfe915c7af6881832b1ab1752b26b735aec960d0b0189250ddd3d6b08c8570af2672f06921d01746410cbeb883ba1.css","MediaType":"text/css","Data":{"Integrity":"sha512-1yOrW60I0sVywCTY0Jpl7BiM/pFcevaIGDKxqxdSsmtzWuyWDQsBiSUN3T1rCMhXCvJnLwaSHQF0ZBDL64g7oQ=="}}

30
static/js/redzuurdesem.js Normal file
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@ -0,0 +1,30 @@
(function() {
var fbposts = document.querySelector('#fbposts');
function whoops(error) {
console.log(error);
fbposts.innerHTML = "<li>Er is iets misgelopen bij het ophalen van Facebook posts.</li>";
}
function parseFeed(response) {
if(response && !response.error) {
var html = "";
response.data.forEach(function(elem) {
var id = elem.id.substring(elem.id.indexOf('_') + 1, elem.id.length);
html += "<li class = 'post_item'><div class='fb-post' data-href='https://www.facebook.com/redzuurdesem/posts/" + id + "'></div></li>";
});
fbposts.innerHTML = html;
FB.XFBML.parse(fbposts);
} else {
whoops(response.error);
}
}
window.fbAsyncInit = function() {
try {
FB.api("/redzuurdesem/feed?limit=4&access_token=" + window.fbtoken, parseFeed);
} catch(e) {
whoops(e);
}
}
})()

35
themes/desem-swift-theme/assets/sass/_components.sass
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@ -1,4 +1,39 @@
.lds-facebook
display: inline-block
position: relative
width: 80px
height: 80px
div
display: inline-block
position: absolute
left: 8px
width: 16px
background: var(--theme)
animation: lds-facebook 1.2s cubic-bezier(0, 0.5, 0.5, 1) infinite
div:nth-child(1)
left: 8px;
animation-delay: -0.24s
div:nth-child(2)
left: 32px
animation-delay: -0.12s
div:nth-child(3)
left: 56px
animation-delay: 0
@keyframes lds-facebook
0%
top: 8px
height: 64px
50%, 100%
top: 24px
height: 32px
.smaller
font-size: 0.8rem
color: grey

14
themes/desem-swift-theme/exampleSite/.gitlab-ci.yml
View File

@ -1,14 +0,0 @@
image: monachus/hugo
variables:
GIT_SUBMODULE_STRATEGY: recursive
pages:
script:
- cd exampleSite
- hugo --themesDir=../.. -d ../public
artifacts:
paths:
- public
only:
- master

32
themes/desem-swift-theme/exampleSite/config.toml
View File

@ -1,32 +0,0 @@
baseurl = "https://example.com/" # Include trailing slash
title = "Hugo Themes"
theme = "hugo-swift-theme"
author = "Steve Francia"
copyright = "Copyright © 2008–2018, Steve Francia and the Hugo Authors; all rights reserved."
canonifyurls = true
paginate = 4
# Enable syntax highlighting
# comment on delete the following lines 11 ~ 13
pygmentsCodefences = true
pygmentsCodefencesGuessSyntax = true
[params]
# ga_analytics = "" # google analytics ID e.g UA-116386578-1
# ga_verify = "" # google verification code e.g 5jb-rxeBfITeJQKOuUss3ud6FPGTxXkCho-ZN5qlrZg
# twitter = "" # twitter handle e.g @weru
# logo = "logo.png"
# author = "Weru" # default author
# image = "placeholder-image.png" # used whenever a page image is not set
# blogDir = "blogFolderName" # uncomment and edit to exclude normal pages ... see issue #57
# [params.staticman]
# endpoint = "" # URL of your own API deployment (without trailing slash), default: "https://staticman-frama.herokuapp.com"
# gitProvider = "github" # Either "github" or "gitlab"
# username = "username" # GitHub/GitLab user name
# repository = "repo" # GitHub/GitLab user name
# branch = "master" # Branch holding the source code for your site, should match the `branch` parameter in `staticman.yml`
#
# # If you use reCAPTCHA v2, you must also set these parameters in staticman.yml
# [Params.staticman.reCaptcha]
# siteKey = "" # Use your own site key, you need to apply for one on Google
# secret = "" # ENCRYPT your password by going to https://<staticman-endpoint>/v3/encrypt/<your-site-secret>

18
themes/desem-swift-theme/exampleSite/content/about.md
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@ -1,18 +0,0 @@
+++
title = "About Hugo"
date = "2014-04-09"
image = 'read.jpg'
+++
Hugo is the **world’s fastest framework for building websites**. It is written in Go.
It makes use of a variety of open source projects including:
* https://github.com/russross/blackfriday
* https://github.com/alecthomas/chroma
* https://github.com/muesli/smartcrop
* https://github.com/spf13/cobra
* https://github.com/spf13/viper
Learn more and contribute on [GitHub](https://github.com/gohugoio).

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@ -1,344 +0,0 @@
+++
title = "(Hu)go Template Primer"
description = ""
tags = [
"go",
"golang",
"templates",
"themes",
"development",
]
date = "2014-04-02"
categories = [
"Development",
"golang",
]
image = "fast-lane.jpg"
+++
Hugo uses the excellent [Go][] [html/template][gohtmltemplate] library for
its template engine. It is an extremely lightweight engine that provides a very
small amount of logic. In our experience that it is just the right amount of
logic to be able to create a good static website. If you have used other
template systems from different languages or frameworks you will find a lot of
similarities in Go templates.
This document is a brief primer on using Go templates. The [Go docs][gohtmltemplate]
provide more details.
## Introduction to Go Templates
Go templates provide an extremely simple template language. It adheres to the
belief that only the most basic of logic belongs in the template or view layer.
One consequence of this simplicity is that Go templates parse very quickly.
A unique characteristic of Go templates is they are content aware. Variables and
content will be sanitized depending on the context of where they are used. More
details can be found in the [Go docs][gohtmltemplate].
## Basic Syntax
Golang templates are HTML files with the addition of variables and
functions.
**Go variables and functions are accessible within {{ }}**
Accessing a predefined variable "foo":
{{ foo }}
**Parameters are separated using spaces**
Calling the add function with input of 1, 2:
{{ add 1 2 }}
**Methods and fields are accessed via dot notation**
Accessing the Page Parameter "bar"
{{ .Params.bar }}
**Parentheses can be used to group items together**
{{ if or (isset .Params "alt") (isset .Params "caption") }} Caption {{ end }}
## Variables
Each Go template has a struct (object) made available to it. In hugo each
template is passed either a page or a node struct depending on which type of
page you are rendering. More details are available on the
[variables](/layout/variables) page.
A variable is accessed by referencing the variable name.
<title>{{ .Title }}</title>
Variables can also be defined and referenced.
{{ $address := "123 Main St."}}
{{ $address }}
## Functions
Go template ship with a few functions which provide basic functionality. The Go
template system also provides a mechanism for applications to extend the
available functions with their own. [Hugo template
functions](/layout/functions) provide some additional functionality we believe
are useful for building websites. Functions are called by using their name
followed by the required parameters separated by spaces. Template
functions cannot be added without recompiling hugo.
**Example:**
{{ add 1 2 }}
## Includes
When including another template you will pass to it the data it will be
able to access. To pass along the current context please remember to
include a trailing dot. The templates location will always be starting at
the /layout/ directory within Hugo.
**Example:**
{{ template "chrome/header.html" . }}
## Logic
Go templates provide the most basic iteration and conditional logic.
### Iteration
Just like in Go, the Go templates make heavy use of range to iterate over
a map, array or slice. The following are different examples of how to use
range.
**Example 1: Using Context**
{{ range array }}
{{ . }}
{{ end }}
**Example 2: Declaring value variable name**
{{range $element := array}}
{{ $element }}
{{ end }}
**Example 2: Declaring key and value variable name**
{{range $index, $element := array}}
{{ $index }}
{{ $element }}
{{ end }}
### Conditionals
If, else, with, or, & and provide the framework for handling conditional
logic in Go Templates. Like range, each statement is closed with `end`.
Go Templates treat the following values as false:
* false
* 0
* any array, slice, map, or string of length zero
**Example 1: If**
{{ if isset .Params "title" }}<h4>{{ index .Params "title" }}</h4>{{ end }}
**Example 2: If -> Else**
{{ if isset .Params "alt" }}
{{ index .Params "alt" }}
{{else}}
{{ index .Params "caption" }}
{{ end }}
**Example 3: And & Or**
{{ if and (or (isset .Params "title") (isset .Params "caption")) (isset .Params "attr")}}
**Example 4: With**
An alternative way of writing "if" and then referencing the same value
is to use "with" instead. With rebinds the context `.` within its scope,
and skips the block if the variable is absent.
The first example above could be simplified as:
{{ with .Params.title }}<h4>{{ . }}</h4>{{ end }}
**Example 5: If -> Else If**
{{ if isset .Params "alt" }}
{{ index .Params "alt" }}
{{ else if isset .Params "caption" }}
{{ index .Params "caption" }}
{{ end }}
## Pipes
One of the most powerful components of Go templates is the ability to
stack actions one after another. This is done by using pipes. Borrowed
from unix pipes, the concept is simple, each pipeline's output becomes the
input of the following pipe.
Because of the very simple syntax of Go templates, the pipe is essential
to being able to chain together function calls. One limitation of the
pipes is that they only can work with a single value and that value
becomes the last parameter of the next pipeline.
A few simple examples should help convey how to use the pipe.
**Example 1 :**
{{ if eq 1 1 }} Same {{ end }}
is the same as
{{ eq 1 1 | if }} Same {{ end }}
It does look odd to place the if at the end, but it does provide a good
illustration of how to use the pipes.
**Example 2 :**
{{ index .Params "disqus_url" | html }}
Access the page parameter called "disqus_url" and escape the HTML.
**Example 3 :**
{{ if or (or (isset .Params "title") (isset .Params "caption")) (isset .Params "attr")}}
Stuff Here
{{ end }}
Could be rewritten as
{{ isset .Params "caption" | or isset .Params "title" | or isset .Params "attr" | if }}
Stuff Here
{{ end }}
## Context (aka. the dot)
The most easily overlooked concept to understand about Go templates is that {{ . }}
always refers to the current context. In the top level of your template this
will be the data set made available to it. Inside of a iteration it will have
the value of the current item. When inside of a loop the context has changed. .
will no longer refer to the data available to the entire page. If you need to
access this from within the loop you will likely want to set it to a variable
instead of depending on the context.
**Example:**
{{ $title := .Site.Title }}
{{ range .Params.tags }}
<li> <a href="{{ $baseurl }}/tags/{{ . | urlize }}">{{ . }}</a> - {{ $title }} </li>
{{ end }}
Notice how once we have entered the loop the value of {{ . }} has changed. We
have defined a variable outside of the loop so we have access to it from within
the loop.
# Hugo Parameters
Hugo provides the option of passing values to the template language
through the site configuration (for sitewide values), or through the meta
data of each specific piece of content. You can define any values of any
type (supported by your front matter/config format) and use them however
you want to inside of your templates.
## Using Content (page) Parameters
In each piece of content you can provide variables to be used by the
templates. This happens in the [front matter](/content/front-matter).
An example of this is used in this documentation site. Most of the pages
benefit from having the table of contents provided. Sometimes the TOC just
doesn't make a lot of sense. We've defined a variable in our front matter
of some pages to turn off the TOC from being displayed.
Here is the example front matter:
```
---
title: "Permalinks"
date: "2013-11-18"
aliases:
- "/doc/permalinks/"
groups: ["extras"]
groups_weight: 30
notoc: true
---
```
Here is the corresponding code inside of the template:
{{ if not .Params.notoc }}
<div id="toc" class="well col-md-4 col-sm-6">
{{ .TableOfContents }}
</div>
{{ end }}
## Using Site (config) Parameters
In your top-level configuration file (eg, `config.yaml`) you can define site
parameters, which are values which will be available to you in chrome.
For instance, you might declare:
```yaml
params:
CopyrightHTML: "Copyright &#xA9; 2013 John Doe. All Rights Reserved."
TwitterUser: "spf13"
SidebarRecentLimit: 5
```
Within a footer layout, you might then declare a `<footer>` which is only
provided if the `CopyrightHTML` parameter is provided, and if it is given,
you would declare it to be HTML-safe, so that the HTML entity is not escaped
again. This would let you easily update just your top-level config file each
January 1st, instead of hunting through your templates.
```
{{if .Site.Params.CopyrightHTML}}<footer>
<div class="text-center">{{.Site.Params.CopyrightHTML | safeHtml}}</div>
</footer>{{end}}
```
An alternative way of writing the "if" and then referencing the same value
is to use "with" instead. With rebinds the context `.` within its scope,
and skips the block if the variable is absent:
```
{{with .Site.Params.TwitterUser}}<span class="twitter">
<a href="https://twitter.com/{{.}}" rel="author">
<img src="/images/twitter.png" width="48" height="48" title="Twitter: {{.}}"
alt="Twitter"></a>
</span>{{end}}
```
Finally, if you want to pull "magic constants" out of your layouts, you can do
so, such as in this example:
```
<nav class="recent">
<h1>Recent Posts</h1>
<ul>{{range first .Site.Params.SidebarRecentLimit .Site.Recent}}
<li><a href="{{.RelPermalink}}">{{.Title}}</a></li>
{{end}}</ul>
</nav>
```
[go]: https://golang.org/
[gohtmltemplate]: https://golang.org/pkg/html/template/

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+++
title = "Getting Started with Hugo"
description = ""
tags = [
"go",
"golang",
"hugo",
"development",
]
date = "2014-04-02"
categories = [
"Development",
"golang",
]
image = "stuck.jpg"
+++
## Step 1. Install Hugo
Go to [Hugo releases](https://github.com/spf13/hugo/releases) and download the
appropriate version for your OS and architecture.
Save it somewhere specific as we will be using it in the next step.
More complete instructions are available at [Install Hugo](https://gohugo.io/getting-started/installing/)
## Step 2. Build the Docs
Hugo has its own example site which happens to also be the documentation site
you are reading right now.
Follow the following steps:
1. Clone the [Hugo repository](http://github.com/spf13/hugo)
2. Go into the repo
3. Run hugo in server mode and build the docs
4. Open your browser to http://localhost:1313
Corresponding pseudo commands:
git clone https://github.com/spf13/hugo
cd hugo
/path/to/where/you/installed/hugo server --source=./docs
> 29 pages created
> 0 tags index created
> in 27 ms
> Web Server is available at http://localhost:1313
> Press ctrl+c to stop
Once you've gotten here, follow along the rest of this page on your local build.
## Step 3. Change the docs site
Stop the Hugo process by hitting Ctrl+C.
Now we are going to run hugo again, but this time with hugo in watch mode.
/path/to/hugo/from/step/1/hugo server --source=./docs --watch
> 29 pages created
> 0 tags index created
> in 27 ms
> Web Server is available at http://localhost:1313
> Watching for changes in /Users/spf13/Code/hugo/docs/content
> Press ctrl+c to stop
Open your [favorite editor](http://vim.spf13.com) and change one of the source
content pages. How about changing this very file to *fix the typo*. How about changing this very file to *fix the typo*.
Content files are found in `docs/content/`. Unless otherwise specified, files
are located at the same relative location as the url, in our case
`docs/content/overview/quickstart.md`.
Change and save this file.. Notice what happened in your terminal.
> Change detected, rebuilding site
> 29 pages created
> 0 tags index created
> in 26 ms
Refresh the browser and observe that the typo is now fixed.
Notice how quick that was. Try to refresh the site before it's finished building. I double dare you.
Having nearly instant feedback enables you to have your creativity flow without waiting for long builds.
## Step 4. Have fun
The best way to learn something is to play with it.

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---
date: 2014-03-10
title: Migrate to Hugo from Jekyll
image: 'speakers.jpg'
---
## Move static content to `static`
Jekyll has a rule that any directory not starting with `_` will be copied as-is to the `_site` output. Hugo keeps all static content under `static`. You should therefore move it all there.
With Jekyll, something that looked like
▾ <root>/
▾ images/
logo.png
should become
▾ <root>/
▾ static/
▾ images/
logo.png
Additionally, you'll want any files that should reside at the root (such as `CNAME`) to be moved to `static`.
## Create your Hugo configuration file
Hugo can read your configuration as JSON, YAML or TOML. Hugo supports parameters custom configuration too. Refer to the [Hugo configuration documentation](/overview/configuration/) for details.
## Set your configuration publish folder to `_site`
The default is for Jekyll to publish to `_site` and for Hugo to publish to `public`. If, like me, you have [`_site` mapped to a git submodule on the `gh-pages` branch](http://blog.blindgaenger.net/generate_github_pages_in_a_submodule.html), you'll want to do one of two alternatives:
1. Change your submodule to point to map `gh-pages` to public instead of `_site` (recommended).
git submodule deinit _site
git rm _site
git submodule add -b gh-pages git@github.com:your-username/your-repo.git public
2. Or, change the Hugo configuration to use `_site` instead of `public`.
{
..
"publishdir": "_site",
..
}
## Convert Jekyll templates to Hugo templates
That's the bulk of the work right here. The documentation is your friend. You should refer to [Jekyll's template documentation](http://jekyllrb.com/docs/templates/) if you need to refresh your memory on how you built your blog and [Hugo's template](/layout/templates/) to learn Hugo's way.
As a single reference data point, converting my templates for [heyitsalex.net](http://heyitsalex.net/) took me no more than a few hours.
## Convert Jekyll plugins to Hugo shortcodes
Jekyll has [plugins](http://jekyllrb.com/docs/plugins/); Hugo has [shortcodes](/doc/shortcodes/). It's fairly trivial to do a port.
### Implementation
As an example, I was using a custom [`image_tag`](https://github.com/alexandre-normand/alexandre-normand/blob/74bb12036a71334fdb7dba84e073382fc06908ec/_plugins/image_tag.rb) plugin to generate figures with caption when running Jekyll. As I read about shortcodes, I found Hugo had a nice built-in shortcode that does exactly the same thing.
Jekyll's plugin:
module Jekyll
class ImageTag < Liquid::Tag
@url = nil
@caption = nil
@class = nil
@link = nil
// Patterns
IMAGE_URL_WITH_CLASS_AND_CAPTION =
IMAGE_URL_WITH_CLASS_AND_CAPTION_AND_LINK = /(\w+)(\s+)((https?:\/\/|\/)(\S+))(\s+)"(.*?)"(\s+)->((https?:\/\/|\/)(\S+))(\s*)/i
IMAGE_URL_WITH_CAPTION = /((https?:\/\/|\/)(\S+))(\s+)"(.*?)"/i
IMAGE_URL_WITH_CLASS = /(\w+)(\s+)((https?:\/\/|\/)(\S+))/i
IMAGE_URL = /((https?:\/\/|\/)(\S+))/i
def initialize(tag_name, markup, tokens)
super
if markup =~ IMAGE_URL_WITH_CLASS_AND_CAPTION_AND_LINK
@class = $1
@url = $3
@caption = $7
@link = $9
elsif markup =~ IMAGE_URL_WITH_CLASS_AND_CAPTION
@class = $1
@url = $3
@caption = $7
elsif markup =~ IMAGE_URL_WITH_CAPTION
@url = $1
@caption = $5
elsif markup =~ IMAGE_URL_WITH_CLASS
@class = $1
@url = $3
elsif markup =~ IMAGE_URL
@url = $1
end
end
def render(context)
if @class
source = "<figure class='#{@class}'>"
else
source = "<figure>"
end
if @link
source += "<a href=\"#{@link}\">"
end
source += "<img src=\"#{@url}\">"
if @link
source += "</a>"
end
source += "<figcaption>#{@caption}</figcaption>" if @caption
source += "</figure>"
source
end
end
end
Liquid::Template.register_tag('image', Jekyll::ImageTag)
is written as this Hugo shortcode:
<!-- image -->
<figure {{ with .Get "class" }}class="{{.}}"{{ end }}>
{{ with .Get "link"}}<a href="{{.}}">{{ end }}
<img src="{{ .Get "src" }}" {{ if or (.Get "alt") (.Get "caption") }}alt="{{ with .Get "alt"}}{{.}}{{else}}{{ .Get "caption" }}{{ end }}"{{ end }} />
{{ if .Get "link"}}</a>{{ end }}
{{ if or (or (.Get "title") (.Get "caption")) (.Get "attr")}}
<figcaption>{{ if isset .Params "title" }}
{{ .Get "title" }}{{ end }}
{{ if or (.Get "caption") (.Get "attr")}}<p>
{{ .Get "caption" }}
{{ with .Get "attrlink"}}<a href="{{.}}"> {{ end }}
{{ .Get "attr" }}
{{ if .Get "attrlink"}}</a> {{ end }}
</p> {{ end }}
</figcaption>
{{ end }}
</figure>
<!-- image -->
### Usage
I simply changed:
{% image full http://farm5.staticflickr.com/4136/4829260124_57712e570a_o_d.jpg "One of my favorite touristy-type photos. I secretly waited for the good light while we were "having fun" and took this. Only regret: a stupid pole in the top-left corner of the frame I had to clumsily get rid of at post-processing." ->http://www.flickr.com/photos/alexnormand/4829260124/in/set-72157624547713078/ %}
to this (this example uses a slightly extended version named `fig`, different than the built-in `figure`):
{{%/* fig class="full" src="http://farm5.staticflickr.com/4136/4829260124_57712e570a_o_d.jpg" title="One of my favorite touristy-type photos. I secretly waited for the good light while we were having fun and took this. Only regret: a stupid pole in the top-left corner of the frame I had to clumsily get rid of at post-processing." link="http://www.flickr.com/photos/alexnormand/4829260124/in/set-72157624547713078/" */%}}
As a bonus, the shortcode named parameters are, arguably, more readable.
## Finishing touches
### Fix content
Depending on the amount of customization that was done with each post with Jekyll, this step will require more or less effort. There are no hard and fast rules here except that `hugo server --watch` is your friend. Test your changes and fix errors as needed.
### Clean up
You'll want to remove the Jekyll configuration at this point. If you have anything else that isn't used, delete it.
## A practical example in a diff
[Hey, it's Alex](http://heyitsalex.net/) was migrated in less than a _father-with-kids day_ from Jekyll to Hugo. You can see all the changes (and screw-ups) by looking at this [diff](https://github.com/alexandre-normand/alexandre-normand/compare/869d69435bd2665c3fbf5b5c78d4c22759d7613a...b7f6605b1265e83b4b81495423294208cc74d610).

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@ -1,4 +0,0 @@
- name: "yourName"
photo: "myAvatar.jpg"
url: "https://myURLofChoice.domain"
bio: "It's time to flex. Write a short or not-so-short summary about yourself."

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@ -1,2 +0,0 @@
name: Weru
url: https://www.linkedin.com/in/dan-weru-profile/

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@ -1,10 +0,0 @@
- item: About
url: about/
- item: Blog
url: ""
- item: Category A
url: categories/development/
- item: Category B
url: categories/golang/
- item: Tag B
url: tags/go/

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{"Target":"css/styles.bf17aa32e654a5aa2f07d98bd607a95ff5e36b1f2ea241df0e352fa1cf427067f76b5d01fceacecc8e434805edeedc29099c0132e224fd6ba8148b7f0cbde26f.css","MediaType":"text/css","Data":{"Integrity":"sha512-vxeqMuZUpaovB9mL1gepX/Xjax8uokHfDjUvoc9CcGf3a10B/OrOzI5DSAXt7twpCZwBMuIk/WuoFIt/DL3ibw=="}}

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# Edit accordingly
comments:
allowedFields: ["name", "email", "comment", "replyID", "replyName", "replyThread"]
allowedOrigins: ["localhost", "example.com"]
branch: "master" # should match your config.toml
filename: "comment-{@date:YYYY-MM-DDTHH-mm-ss.SSS}"
format: "yaml"
commitMessage: "New Staticman comment in {options.slug}"
generatedFields:
date:
type: date
options:
format: "iso8601"
moderation: false
name: "Fancy Site Title"
path: "data/comments/{options.slug}"
requiredFields: ["name", "email", "comment"]
transforms:
email: md5
# reCAPTCHA (OPTIONAL)
# Register your domain at https://www.google.com/recaptcha/ and choose reCAPTCHA V2
# Use your OWN siteKey and secret.
reCaptcha:
enabled: false
# siteKey and secret should match your config.toml
#siteKey: "6Lcv8G8UAAAAAEqV1Y-XEPum00C_DxhD6O--qkFo"
# (!) ENCRYPT reCaptcha secret key using Staticman /encrypt endpoint
# i.e. https://{staticman-endpoint}/v3/encrypt/{your-site-secret}
# For more information, https://staticman.net/docs/encryption
#secret: "p5uHlH9hCqpMJaGKXdt5MEWFo7K6fX8hoYUwR3aIafOI6rtItLauaDCkGOucysJtrVZy+sHffioGzMsOU64JFDSyPQgrXujegcOHFRXHhD4fOUuBXSvV+OZ8JhSPTGWaRcQcoiGX4pT5hlebLddOl59b6sn6kU1ODQcEbhP83xVLZlaTWOrNrF5Wvy3TMXpH5gyl1tZEORxADAShMYyUbNR7XZYLEg1DfgIBHfIg3cKwdFt7KVLejFGKIiBYRAZDE2JuHItNmzJ2x9JgSK3E+XnShV5tuWpncnyFonJVHGEky/zRfUVLHobDMcJ/u9nlZqE8u47W+833F1WaIYuwNw=="

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@ -9,5 +9,6 @@
{{- $mainScriptPath := "js/index.js" }}
{{- $scripts := resources.Get $mainScriptPath | resources.ExecuteAsTemplate $mainScriptPath . | resources.Minify | resources.Fingerprint "sha512" }}
<script src = '{{ $scripts.Permalink }}'></script>
<script src = '/js/redzuurdesem.js'></script>
<div id="fb-root"></div>
<script async defer src="https://connect.facebook.net/nl_BE/sdk.js#xfbml=1&version=v3.2"></script>

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@ -1,8 +0,0 @@
<!-- hugo doesn't provide extra settings like anonymizeIp ... -->
<script>
window.ga=window.ga||function(){(ga.q=ga.q||[]).push(arguments)};ga.l=+new Date;
ga('create', '{{ .Site.GoogleAnalytics}}', 'auto');
ga('set', 'anonymizeIp', true);
ga('send', 'pageview');
</script>
<script async src='//www.google-analytics.com/analytics.js'></script>

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@ -8,7 +8,7 @@
<meta name = 'viewport' content = 'width=device-width, initial-scale=1.0, maximum-scale=1.0, user-scalable=no'>
<meta http-equiv = 'X-UA-Compatible' content = 'IE=edge'>
{{- if (ne hugo.Environment "development") }}
{{ partial "google-analytics-anonymous.html" . }}
{{- partial "analytics" . }}
{{- end }}
{{- partial "opengraph" . }}