From f7fa1f0da5c69e9dc498bcfd8cc03e454a6bac6b Mon Sep 17 00:00:00 2001
From: clinton <clinton@unknownlamer.org>
Date: Wed, 28 Jan 2009 06:30:38 +0000
Subject: [PATCH] Today I made tasty bread

And fixed a typo.
---
 Cooking.muse       |  4 +++
 Maast-o Khiar.muse |  2 +-
 Sourdough Rye.muse | 64 ++++++++++++++++++++++++++++++++++++++++++++++
 3 files changed, 69 insertions(+), 1 deletion(-)
 create mode 100644 Sourdough Rye.muse

diff --git a/Cooking.muse b/Cooking.muse
index fc04593..bbe1e6b 100644
--- a/Cooking.muse
+++ b/Cooking.muse
@@ -30,6 +30,10 @@ varies in absorbency rabble blah moo etc.).
  - [[Olive Pita]]
  - [[Sun Dried Tomato Pita]]
 
+** Normal Bread
+
+ - [[Sourdough Rye]]
+
 * Rice and Whatnot
 
  - [[http://www.superluminal.com/cookbook/pilaf_chelou.html][Chelou]] (I usually add barberries)
diff --git a/Maast-o Khiar.muse b/Maast-o Khiar.muse
index 015a9ce..daff5b6 100644
--- a/Maast-o Khiar.muse	
+++ b/Maast-o Khiar.muse	
@@ -17,7 +17,7 @@ preference). Mix everything together. Chill.
 
 * Notes
 
-I like to dice my vegetables; this results in a bit of a different
+I like to grate my vegetables; this results in a bit of a different
 texture as the water and pulp from the grated vegetables mixes with
 the Yogurt. If you dice the vegetables instead the texture is a bit
 more yogurty, **and** you need to refrigerate it for a bit longer before
diff --git a/Sourdough Rye.muse b/Sourdough Rye.muse
new file mode 100644
index 0000000..dc996c6
--- /dev/null
+++ b/Sourdough Rye.muse	
@@ -0,0 +1,64 @@
+* Notice of Shameless Derivation As It Were
+
+I took the [[http://www.io.com/~sjohn/sour.htm][basic sourdough bread]] recipe from [[http://www.io.com/~sjohn/][S. John Ross]], converted it
+into a rye bread, and rewrote the recipe steps a tad bit more nerdily
+perhaps. I also substituted molasses for sugar and accidentally used
+four tablespoons instead of teaspoons in the dough; the result was
+tasty and so I left it that way.
+
+* Ingredients
+
+** Sponge
+
+ - Sourdough Starter equivalent to 1/2 cup water and 1/2 cup flour
+ - 1/2 cup water
+ - 1/2 cup rye flour
+ - 1/4 cup red wheat flour or rye flour
+ - 1 teaspoon molasses
+
+** Dough
+
+ - 1 1/2 cups rye flour
+ - 1 1/2 cups red wheat flour
+ - 2 tablespoons olive oil or butter
+ - 4 tablepoons molasses
+ - 2 teaspoons kosher salt
+
+* Recipe
+
+** Sponge
+
+The night before baking add the starter to 1/2 cup water and 1/2 cup
+rye flour and mix as per usual. A few hours before baking add 1/4 cup
+red wheat flour and a teaspoon of molasses to the sponge and allow it
+get bubbly again.
+
+** Dough
+
+ 1. Mix sponge, molasses, salt, oil, and water throughly
+ 2. Gradually mix in 3 cups of flour (after about half of it has been
+    mixed in you will have to knead the rest in by hand)
+ 3. Knead for a good ten or twenty minutes
+ 4. Roll into a ball and put into a bowl covered with a damp towel in
+    a warm place until it fully rises (with my starter this takes
+    about ninety minutes)
+ 5. If you desire a slightly more sour bread punch the dough ball down
+    and let it rise a second time
+ 6. Knead the dough for a few minutes
+ 7. Put the dough into a bread pan if you desire a loaf or onto a
+    pizza stone or whatever you usually bake upon and bake for about
+    40 minutes at 350°F (do not preheat the oven)
+ 8. Tasty
+
+* Notes
+
+The two step starter process may be unnecessary. If you choose to do a
+one step starter just omit the wheat flour feeding (and perhaps
+molasses if you want a less sour sponge) and 1/4 of water from the
+dough.
+
+This bread contains a serious amount of molasses and as such may make
+you fat. I think backing things off to four teaspoons as per the white
+bread recipe this was originally might work, but I never bothered
+trying so do so at your own risk (and email me with your result if you
+wish).
-- 
2.20.1