reorganized folder structure

notes/recipes.org

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+:PROPERTIES:
+:CREATED:  [2023-02-02 Thu 14:29]
+:END:
+#+TITLE: Recipes
+#+FILETAGS: !private cooking food
+
+* Recipes
+** Salmon cubes
+
+:PROPERTIES:
+:PROPERTIES::CREATED: [[2023-02-09 Thu 16:13]]
+:END:
+
+Marinade:
+- butter, melted
+- garlic paste
+- garlic powder
+- turmeric
+- lemon pepper
+- paprika
+- lemon juice
+- honey
+
+Bake salmon cubes in 425F for 20 minutes
+
+** Garlic bread
+
+:PROPERTIES:
+:ID: ad6bc7ba-a3f6-4a61-b6d8-4b1679d7e01c
+:END:
+
+280g bread flour
+180g water
+15g olive oil
+10g salt
+10g yeast
+5g sugar
+
+Mix for 6 minutes Rise for 1 hour Cut in 12 pieces Roll, knot
+
+50g butter Minced garlic 15g olive oil 20g minced parsley 1 spig minced Rosemary 3-4 spigs minced thyme 3g dry oregano Chili flakes
+
+Cook for 90 seconds Let cool
+
+Toss everything, sprinkle Parmesan cheese Oil pan, put in tin, cover with at least 1/2 cup Parmesan cheese Bake on 450f for 12-15 minutes. Let cool
+
+** Sourdough bread
+
+:PROPERTIES:
+:CREATED: [2023-02-18 Sat 11:24]
+:END:
+
+Empty starter jar 385g
+Empty bowl 427g
+
+*** [[https://www.pantrymama.com/baking-timelines-for-sourdough/][Sourdough Bread Timeline: How To Create A Sourdough Baking Schedule - The Pantry Mama]]
+
+:PROPERTIES:
+:ID: 951a38c6-417f-4019-8351-70d9020b25eb
+:END:
+
+*** DAY 1
+
+1.00pm – Feed sourdough starter
+5.00 pm – Premix and Autolyse (while I cook dinner)
+6.30pm – Form into a smooth ball. Rest for 30 minutes.
+7.00pm – Perform 4-6 sets of stretch & folds over next 2 hours.
+9.00pm – Cover and leave on bench overnight for bulk ferment if temp right (adjust starter as necessary).
+
+*** DAY 2
+
+6.00am – Shape & lift into banneton/bowl & into the fridge.
+(I could bake my bread from around 2pm today if I wanted to, I just prefer a longer cold ferment).
+
+*** DAY 3
+
+2.00pm – 32 hours later place into hot oven.
+7.00pm – finally cut into delicious sourdough!
+
+** Soda bread
+:PROPERTIES:
+:CREATED:  [2023-11-08 Wed 18:07]
+:END:
+