Adding some recipes

recipes/cold_brew_coffee.md

@@ -0,0 +1,18 @@
+# Cold Brew Coffee
+
+## Ingredients
+
+- Light roast coffee.
+- Some glasses / containers.
+- Filters.
+
+## Brew
+
+- Ratio: 9 total cups of water to 16 ounces. Or 1.78 ounces per cup.
+- Put half the grounds in a container, add 2/3rds of the water, mix, and leave for 5 minutes.
+- Add other half of grounds, and last third of water. Mix.
+- Put Lid on, leave for 24 hours in the fridge.
+- Take out of fridge.
+- First pour coffee through a fine mesh sieve, or a nut bag into a Glass container. Discard grounds.
+- Wet a filter, pour coffee through filter and sieve. Takes ~10 minutes to drain through.
+- Use a 1:1 ratio.

recipes/sourdough_bread.md

@@ -17,18 +17,18 @@
 
 ## Instructions
 
-1. The night before, combine all the ingredients of the leaven, and mix to form a thick batter. Place in a large bowl and cover overnight.
+- The night before, combine all the ingredients of the leaven, and mix to form a thick batter. Place in a large bowl and cover overnight.
 - Combine 14g salt and 50g of water in a small bowl, mix, and set aside.
 - Pour 475g of water into the leaven, breaking up the clumps.
 - Add the 700g of flour to the leaven, mixing until you see no more dry flour, and have a shaggy dough.
-- Cover the bowl and rest for 2 hours.
+- Cover the bowl and rest for 2.5 hours.
 - Pour the salt-water into the bowl, pinching and squeezing into the dough.
-- Fold the dough by lifting it up, pulling it over, then rotating the bowl 90°. Fold it 4 times (rotating 4 times). Repeat these 4 folds every 30 minutes for 2.5 hours.
-- Let the dough rise another 1 hour.
-- Sprinkle some flour on the counter, pour the dough onto it, and split into two equal loaves with a pastry scraper.
-- Work these into rounds by "turning left while driving", and place them into the iron pots, covered. (Place them in an warmed oven, but turn the heat off).
-- Let rise for 1.5 hours.
-- Take them out of the iron pots, and rework them into rounds again. Place back in pots.
+- Fold the dough by lifting it up, pulling it over, then rotating the bowl 90°. Fold it 4 times (rotating 4 times). Repeat these 4 folds every 20 minutes, 6 times, 2 hours total.
+- Let the dough rise another 30 minutes. 
+- Sprinkle some flour on the counter, pour the dough onto it, and split into two equal loaves with a bench scraper.
+- Work these into rounds by "turning left while driving", and place them on the counter, covered.
+- Let rise for 2.5 hours. 
+- Work them into rounds again.
 - Score the tops of the loaves with a knife, a cross works.
 - Heat oven to 500°.
 - Put covered pots into oven, cook for 25 minutes.