From 663bd47d58eb27a55d7a222def3fb82250bec285 Mon Sep 17 00:00:00 2001 From: wgroeneveld Date: Sat, 21 Apr 2018 10:00:30 +0200 Subject: [PATCH] menu uitbreiding --- .gitignore | 1 + config.toml | 7 + .../2012-06-21-vermont-style-sourdough.md | 150 +- content/post/_index.md | 6 +- docs/102015-alternatief-recept/index.html | 1568 ++++++++-------- .../index.html | 1568 ++++++++-------- docs/102015-hybride-degen/index.html | 1568 ++++++++-------- .../12015-alternatief-rogge-recept/index.html | 1568 ++++++++-------- docs/12015-rogge-zaden-brood/index.html | 1568 ++++++++-------- .../index.html | 1568 ++++++++-------- docs/12016-alternatief-recept/index.html | 1568 ++++++++-------- .../index.html | 1568 ++++++++-------- docs/12016-verrijkt-deeg/index.html | 1568 ++++++++-------- docs/404.html | 18 +- docs/42015-alternatief-recept/index.html | 1568 ++++++++-------- .../index.html | 1568 ++++++++-------- docs/42015-uitgesteld-bakken/index.html | 1568 ++++++++-------- 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.../index.html | 1536 +++++++-------- docs/vermont-style-sourdough/index.html | 1640 +++++++++-------- docs/whole-rye-wheat-combi/index.html | 928 +++++----- .../index.html | 1536 +++++++-------- i18n/en.toml | 2 + 81 files changed, 46604 insertions(+), 45616 deletions(-) create mode 100644 .gitignore create mode 100644 i18n/en.toml diff --git a/.gitignore b/.gitignore new file mode 100644 index 0000000..e43b0f9 --- /dev/null +++ b/.gitignore @@ -0,0 +1 @@ +.DS_Store diff --git a/config.toml b/config.toml index 02f8f41..1183b71 100644 --- a/config.toml +++ b/config.toml @@ -18,3 +18,10 @@ home = [ "HTML", "RSS", "JSON"] [blackfriday] extensionsmask = ["fencedCode"] fractions = false + +[[menu.shortcuts]] +name = " Facebook" +identifier = "ds" +url = "https://facebook.com/redzuurdesem" +weight = 10 + diff --git a/content/post/2012-06-21-vermont-style-sourdough.md b/content/post/2012-06-21-vermont-style-sourdough.md index 5e6c1cf..349a4d9 100644 --- a/content/post/2012-06-21-vermont-style-sourdough.md +++ b/content/post/2012-06-21-vermont-style-sourdough.md @@ -55,82 +55,78 @@ This bread requires the usage of 15% preferment, and 15% of the total flour will

- - -

- Variations -

- -

- The recipe originates from Mr. Hamelman’s book “BREAD” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it “Limburg style Sourdough”. There’s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version). -

- -

- I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it’s quite airy though. -

- -
My modified black bread with walnuts and increased wholewheat flour.
- -

- For Dutch people: the flour I’ve used is called “woudmeel” According to a google search, it contains the following things: -

- -
-

- flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour -

-
- -

- It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.
I got the flour from Horta Kuringen (Martens) -

- -

- - - -

- -

- Vermont Sourdough -

- -

- This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before.  The 125% hydratation white wheat flour sourdough starter used contributed to the many holes in this bread. Lovely. -

- -
The classic “Vermont Sourdough” bread with a bit added rye flour.
- -

- Variations -

- -

- The recipe originates from Mr. Hamelman’s book “BREAD” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it “Limburg style Sourdough”. There’s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version). -

- -

- I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it’s quite airy though. -

- -
My modified black bread with walnuts and increased wholewheat flour.
- -

- For Dutch people: the flour I’ve used is called “woudmeel” According to a google search, it contains the following things: -

- -
-

- flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour -

-
- -

- It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.
I got the flour from Horta Kuringen (Martens) -

- -

- -

+ +

+ Variations +

+ +

+ The recipe originates from Mr. Hamelman’s book “BREAD” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it “Limburg style Sourdough”. There’s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version). +

+ +

+ I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it’s quite airy though. +

+ +
My modified black bread with walnuts and increased wholewheat flour.
+ +

+ For Dutch people: the flour I’ve used is called “woudmeel” According to a google search, it contains the following things: +

+ +
+

+ flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour +

+
+ +

+ It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.
I got the flour from Horta Kuringen (Martens) +

+ +

+ + + +

+ +

+ Vermont Sourdough +

+ +

+ This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before.  The 125% hydratation white wheat flour sourdough starter used contributed to the many holes in this bread. Lovely. +

+ +
The classic “Vermont Sourdough” bread with a bit added rye flour.
+ +

+ Variations +

+ +

+ The recipe originates from Mr. Hamelman’s book “BREAD” and is originally baked in Vermont, USA. That’s why it’s called “Vermont Sourdough”. But it’s actually a bit silly since I live in Limburg, Belgium and the bacteria in your mother starter are unique to your location, so I should be calling it “Limburg style Sourdough”. There’s a small percentage of rye flour added but the rest is plain white bread flour (not the high protein version). +

+ +

+ I also baked it using a special flour mix which contains malted barley and walnuts. You can use a pestle to grind some extra nuts (and keep the skin on to get a darker bread). For this bread I also used more wholewheat flour which results in a denser less open structure. I still think it’s quite airy though. +

+ +
My modified black bread with walnuts and increased wholewheat flour.
+ +

+ For Dutch people: the flour I’ve used is called “woudmeel” According to a google search, it contains the following things: +

+ +
+

+ flour, rye flour, sunflower seeds, rolled oats, bran, cracked wheat, millet, roasted malt, soy flakes, flax seed, sesame flour +

+
+ +

+ It’s the roasted malt and soy flakes that give the bread the dark color. Don’t be confused, this is not a wholewheat bread! I’ve added extra wholewheat flour.
I got the flour from Horta Kuringen (Martens) +

+ [1]: https://redzuurdesem.be/wp-content/uploads/2012/06/brood1.jpg \ No newline at end of file diff --git a/content/post/_index.md b/content/post/_index.md index 39dce3a..29df656 100644 --- a/content/post/_index.md +++ b/content/post/_index.md @@ -20,6 +20,10 @@ Nergens. Waarom niet? Sinds 2012 is Red Zuurdesem een dynamische blog geweest in de vorm van Wordpress. Een blog onderhouden kost niet alleen tijd in de vorm van _content_, maar ook in de vorm van moderatie van commentaar. Jammer genoeg zijn spambots schering en inslag. +Natuurlijk kan je je mening nog steeds kwijt op de [Facebook pagina][1]. + Na 6 jaar heb ik besloten van Red Zuurdesem een _statische website_ te maken. Dit betekent dat er geen dingen aan toegevoegd kunnen worden door anderen - en ik ook niet dadelijk van plan ben dat zelf te doen. Er is hier een massa aan informatie beschikbaar over brood bakken: van simpele experiment rapportages tot gedetailleerde technische gegevens. -Veel plezier met het doorpluizen van mijn persoonlijk avontuur met brood - ik vond het alvast de moeite. Vergeet de zoekmogelijkheid niet linksboven in de menu! \ No newline at end of file +Veel plezier met het doorpluizen van mijn persoonlijk avontuur met brood - ik vond het alvast de moeite. Vergeet de zoekmogelijkheid niet linksboven in de menu! + +[1]: https://facebook.com/redzuurdesem/ \ No newline at end of file diff --git a/docs/102015-alternatief-recept/index.html b/docs/102015-alternatief-recept/index.html index 2fada3e..1f2e027 100644 --- a/docs/102015-alternatief-recept/index.html +++ b/docs/102015-alternatief-recept/index.html @@ -12,19 +12,19 @@ 10/2015 – alternatief recept :: Red Zuurdesem - - - - - - - - + + + + + + + + - + - +