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https://github.com/hendricius/the-sourdough-framework
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* Initial support for building a booklet This is really WIP but add support in the makefile for building another book from the same source. As the target name suggests, it will be a TL;DR version of the framework. * Extract recipes in their own tex file (flat bread) In order to reuse recipes in the booklet, we need to extract them in their own tex file sourced by both. * Add clean and quick targets for booklet * Initial version of the booklet Very very WIP, ugly as but need to start somewhere. * Update the booklet - Add pics - Change layout * Update makefile for booklet - Add help target - Follow naming conventions for target * Remove non-wheat Bread * Pack the picture together and fix captions Takes less place, looks better, only good things... * Remove labels * Reorder figs and pics more logically * Fix the fill-yourself baker math table Much nicer and add rooms for comments * Center pics and flowcharts and fix indentation * Add booklet to all target It will also be part of the release * Reduce dependencies for booklet not perfect but better, will avoid rebuild every tiem we work on the text itself :) * Add the booklet to the README * Add docker entry, fix typo * Add making sourdough starter --------- Co-authored-by: Hendrik Kleinwaechter <hendrik.kleinwaechter@gmail.com>
54 lines
2.3 KiB
TeX
54 lines
2.3 KiB
TeX
\subsubsection*{Ingredients}
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\begin{tabular}{r@{}rl@{}}
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\qty{400}{\gram} &~(\qty{100}{\percent}) & Flour (wheat, rye, corn, whatever
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you have at hand)\\
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\qty{320}{\gram} & (\qty{80}{\percent}) & Water, preferably at room
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temperature\\
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\qty{80}{\gram} & (\qty{20}{\percent}) & Active sourdough starter\\
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\qty{8}{\gram} & (\qty{2}{\percent}) & Salt\\
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\end{tabular}
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\subsubsection*{Instructions}
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\begin{description}
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\item[Prepare the dough] In a large mixing bowl, combine the flour and water.
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Mix until you have a shaggy dough with no dry spots.
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Add the sourdough starter and salt to the mixture. Incorporate them
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thoroughly until you achieve a smooth and homogenized dough.
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\item[Fermentation:] Cover the bowl with a lid or plastic wrap. Allow the dough
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to rest and ferment until it has increased by at least \qty{50}{\percent}
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in size. Depending on the temperature and activity of your starter, this
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can take anywhere from 4 to 24~hours.
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\item[Cooking preparation:] Once the dough has risen, heat a pan over medium
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heat. Lightly oil the pan, ensuring to wipe away any excess oil with a
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paper towel.
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\item[Shaping and cooking:] With a ladle or your hands, scoop out a portion of
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the dough and place it onto the hot pan, spreading it gently like a
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pancake.
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Cover the pan with a lid. This traps the steam and ensures even cooking
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from the top, allowing for easier flipping later.
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After about 5~minutes, or when the bottom of the flatbread has a
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golden-brown crust, carefully flip it using a spatula.
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\emph{Adjusting cook time.} If the flatbread appears too dark, remember to
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reduce the cooking time slightly for the next one. Conversely, if it's
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too pale, allow it to cook a bit longer before flipping.
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Cook the flipped side for an additional 5~minutes or until it's also
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golden brown.
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\item[Storing:] Once cooked, remove the flatbread from the pan and place it on
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a kitchen towel. Wrapping the breads in the towel will help retain their
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softness and prevent them from becoming overly crisp. Repeat the cooking
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process for the remaining dough.
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\item[Serving suggestion:] Enjoy your sourdough flatbreads warm, paired with
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your favorite dips, spreads, or as a side to any meal.
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\end{description}
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