added arculata

diff --git a/index.gmi b/index.gmi
index b107533813e23769cc0148d5b2319a7d8f298e36..757c25fc9a42cfd986349eabd9796af7f67ac885 100644 (file)
--- a/index.gmi
+++ b/index.gmi
@@ -27,22 +27,31 @@ In many of these recipes, the salt measurement is a constant 1.5%. This is perso
 ### All recipes
 
 => recipes/calvel-imitation-panettone.gmi      Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)
 ### All recipes
 
 => recipes/calvel-imitation-panettone.gmi      Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)

+=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))
+=> recipes/kimbell-blackberry-poppy-pea-flour-sourdough.gmi    Blackberry, poppy seed and pea flower water sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 130))

 => recipes/calvel-pain-au-levain.gmi   Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
 => recipes/calvel-pain-au-levain.gmi   Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)

+=> recipes/kimbell-russian-rye.gmi     Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))

 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)
 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)

+=> recipes/floris-milk-bread-b.gmi     Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)

 => recipes/kaiser-rolls.gmi    Kaiser rolls (Chainbaker kaiser rolls.)
 => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
 => recipes/sourdough-white-v4.gmi      Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
 => recipes/kaiser-rolls.gmi    Kaiser rolls (Chainbaker kaiser rolls.)
 => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
 => recipes/sourdough-white-v4.gmi      Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)

+=> recipes/arculata.gmi        Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)

 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
 => recipes/challah.gmi Challah (Polish sweet-bread.)
 => recipes/challah-polish.gmi  Challah with pre-ferment (Polish sweet-bread with polish.)
 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
 => recipes/challah.gmi Challah (Polish sweet-bread.)
 => recipes/challah-polish.gmi  Challah with pre-ferment (Polish sweet-bread with polish.)

+=> recipes/kimbell-einkorn-ale-sourdough.gmi   Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))

 => recipes/calvel-polish.gmi   Polish pre-ferment (Recommended polish recipe from 'Taste of Bread'.)
 => recipes/seeded-rye.gmi      Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
 => recipes/straight-white-v4.gmi       Straight white yeasted v4 (Regular white yeasted bread.)
 => recipes/panettone-v3.gmi    Panettone v3 (Panettone.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
 => recipes/calvel-polish.gmi   Polish pre-ferment (Recommended polish recipe from 'Taste of Bread'.)
 => recipes/seeded-rye.gmi      Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
 => recipes/straight-white-v4.gmi       Straight white yeasted v4 (Regular white yeasted bread.)
 => recipes/panettone-v3.gmi    Panettone v3 (Panettone.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)

-=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery')
+=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))

 => recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
 => recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)

+=> recipes/kimbell-scandivanian-buttermilk.gmi Scandinavian buttermilk sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 141))
+=> recipes/floris-milk-bread-a.gmi     Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))

 => recipes/ciabatta.gmi        Ciabatta (Light Italian bread.)
 => recipes/ciabatta.gmi        Ciabatta (Light Italian bread.)

+=> recipes/kimbell-baguettes.gmi       Sourdough baguettes (From Vanessa Kimbell's 'The Sourdough School' (p. 176))

 
 
 ### Keywords
 
 
 ### Keywords


@@ -50,45 +59,84 @@ In many of these recipes, the salt measurement is a constant 1.5%. This is perso
 White
 
 => recipes/calvel-imitation-panettone.gmi      Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)
 White
 
 => recipes/calvel-imitation-panettone.gmi      Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)

+=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))

 => recipes/calvel-pain-au-levain.gmi   Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)
 => recipes/calvel-pain-au-levain.gmi   Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)

+=> recipes/floris-milk-bread-b.gmi     Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)

 => recipes/kaiser-rolls.gmi    Kaiser rolls (Chainbaker kaiser rolls.)
 => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
 => recipes/sourdough-white-v4.gmi      Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
 => recipes/kaiser-rolls.gmi    Kaiser rolls (Chainbaker kaiser rolls.)
 => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
 => recipes/sourdough-white-v4.gmi      Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)

+=> recipes/arculata.gmi        Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)

 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
 => recipes/challah.gmi Challah (Polish sweet-bread.)
 => recipes/challah-polish.gmi  Challah with pre-ferment (Polish sweet-bread with polish.)
 => recipes/straight-white-v4.gmi       Straight white yeasted v4 (Regular white yeasted bread.)
 => recipes/panettone-v3.gmi    Panettone v3 (Panettone.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
 => recipes/challah.gmi Challah (Polish sweet-bread.)
 => recipes/challah-polish.gmi  Challah with pre-ferment (Polish sweet-bread with polish.)
 => recipes/straight-white-v4.gmi       Straight white yeasted v4 (Regular white yeasted bread.)
 => recipes/panettone-v3.gmi    Panettone v3 (Panettone.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)

+=> recipes/floris-milk-bread-a.gmi     Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))

 => recipes/ciabatta.gmi        Ciabatta (Light Italian bread.)
 => recipes/ciabatta.gmi        Ciabatta (Light Italian bread.)

+=> recipes/kimbell-baguettes.gmi       Sourdough baguettes (From Vanessa Kimbell's 'The Sourdough School' (p. 176))

 
 Sourdough
 
 => recipes/calvel-imitation-panettone.gmi      Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)
 
 Sourdough
 
 => recipes/calvel-imitation-panettone.gmi      Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)

+=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))
+=> recipes/kimbell-blackberry-poppy-pea-flour-sourdough.gmi    Blackberry, poppy seed and pea flower water sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 130))

 => recipes/calvel-pain-au-levain.gmi   Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
 => recipes/calvel-pain-au-levain.gmi   Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)

+=> recipes/kimbell-russian-rye.gmi     Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))

 => recipes/sourdough-white-v4.gmi      Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
 => recipes/sourdough-white-v4.gmi      Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)

+=> recipes/arculata.gmi        Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)

 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)

+=> recipes/kimbell-einkorn-ale-sourdough.gmi   Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))

 => recipes/seeded-rye.gmi      Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
 => recipes/panettone-v3.gmi    Panettone v3 (Panettone.)
 => recipes/seeded-rye.gmi      Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
 => recipes/panettone-v3.gmi    Panettone v3 (Panettone.)

-=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery')

 => recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
 => recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)

+=> recipes/kimbell-scandivanian-buttermilk.gmi Scandinavian buttermilk sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 141))
+=> recipes/kimbell-baguettes.gmi       Sourdough baguettes (From Vanessa Kimbell's 'The Sourdough School' (p. 176))
+
+Calvel
+
+=> recipes/calvel-imitation-panettone.gmi      Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)
+=> recipes/calvel-pain-au-levain.gmi   Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
+=> recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
+=> recipes/calvel-polish.gmi   Polish pre-ferment (Recommended polish recipe from 'Taste of Bread'.)

 
 Vegan
 
 
 Vegan
 

+=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))
+=> recipes/kimbell-blackberry-poppy-pea-flour-sourdough.gmi    Blackberry, poppy seed and pea flower water sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 130))

 => recipes/calvel-pain-au-levain.gmi   Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
 => recipes/calvel-pain-au-levain.gmi   Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)

+=> recipes/kimbell-russian-rye.gmi     Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))

 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)
 => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
 => recipes/sourdough-white-v4.gmi      Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)
 => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
 => recipes/sourdough-white-v4.gmi      Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)

+=> recipes/arculata.gmi        Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)

 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
 => recipes/straight-white-v4.gmi       Straight white yeasted v4 (Regular white yeasted bread.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
 => recipes/straight-white-v4.gmi       Straight white yeasted v4 (Regular white yeasted bread.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)

+=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))

 => recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
 => recipes/ciabatta.gmi        Ciabatta (Light Italian bread.)
 
 => recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
 => recipes/ciabatta.gmi        Ciabatta (Light Italian bread.)
 

+Kimbell
+
+=> recipes/kimbell-white-sourdough-classic.gmi Classic white sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 114))
+=> recipes/kimbell-blackberry-poppy-pea-flour-sourdough.gmi    Blackberry, poppy seed and pea flower water sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 130))
+=> recipes/kimbell-russian-rye.gmi     Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))
+=> recipes/kimbell-einkorn-ale-sourdough.gmi   Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))
+=> recipes/kimbell-scandivanian-buttermilk.gmi Scandinavian buttermilk sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 141))
+=> recipes/kimbell-baguettes.gmi       Sourdough baguettes (From Vanessa Kimbell's 'The Sourdough School' (p. 176))
+
+Rye
+
+=> recipes/kimbell-russian-rye.gmi     Russian rye bread (From Vanessa Kimbell's 'The Sourdough School' (p. 127))
+=> recipes/seeded-rye.gmi      Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
+=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))
+

 Yeasted
 
 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)
 Yeasted
 
 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)

+=> recipes/floris-milk-bread-b.gmi     Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)

 => recipes/kaiser-rolls.gmi    Kaiser rolls (Chainbaker kaiser rolls.)
 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
 => recipes/challah.gmi Challah (Polish sweet-bread.)
 => recipes/kaiser-rolls.gmi    Kaiser rolls (Chainbaker kaiser rolls.)
 => recipes/calvel-levain-de-pate.gmi   Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
 => recipes/challah.gmi Challah (Polish sweet-bread.)


@@ -96,8 +144,9 @@ Yeasted
 => recipes/seeded-rye.gmi      Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
 => recipes/straight-white-v4.gmi       Straight white yeasted v4 (Regular white yeasted bread.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
 => recipes/seeded-rye.gmi      Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
 => recipes/straight-white-v4.gmi       Straight white yeasted v4 (Regular white yeasted bread.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)

-=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery')
+=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))

 => recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)
 => recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.)

+=> recipes/floris-milk-bread-a.gmi     Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))

 => recipes/ciabatta.gmi        Ciabatta (Light Italian bread.)
 
 Brioche
 => recipes/ciabatta.gmi        Ciabatta (Light Italian bread.)
 
 Brioche


@@ -105,6 +154,17 @@ Brioche
 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)
 => recipes/kaiser-rolls.gmi    Kaiser rolls (Chainbaker kaiser rolls.)
 
 => recipes/kaiser-rolls-vegan.gmi      Kaiser rolls (vegan) (Under development.)
 => recipes/kaiser-rolls.gmi    Kaiser rolls (Chainbaker kaiser rolls.)
 

+Milk
+
+=> recipes/floris-milk-bread-b.gmi     Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)
+=> recipes/floris-milk-bread-a.gmi     Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))
+
+Floris
+
+=> recipes/floris-milk-bread-b.gmi     Milk bread (Palace Hotel) (Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).)
+=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34))
+=> recipes/floris-milk-bread-a.gmi     Milk bread (Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30))
+

 Pre-Ferment
 
 => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)
 Pre-Ferment
 
 => recipes/polish-white-v4.gmi White yeasted with polish pre-ferment v4 (Less acidic flavor than the v4 sourdough.)


@@ -112,14 +172,13 @@ Pre-Ferment
 => recipes/calvel-polish.gmi   Polish pre-ferment (Recommended polish recipe from 'Taste of Bread'.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
 
 => recipes/calvel-polish.gmi   Polish pre-ferment (Recommended polish recipe from 'Taste of Bread'.)
 => recipes/ciabatta-polish.gmi Ciabatta with pre-ferment (Light Italian bread with polish.)
 

-Rye
+Historical

 
 

-=> recipes/seeded-rye.gmi      Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
-=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery')
+=> recipes/arculata.gmi        Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)

 
 

-Floris
+Enikorn

 
 

-=> recipes/floris-polish-rye.gmi       Polish rye bread (Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery')
+=> recipes/kimbell-einkorn-ale-sourdough.gmi   Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))

 
 Wholemeal
 
 
 Wholemeal
 


@@ -127,4 +186,4 @@ Wholemeal
 
 
 
 
 
 

-=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD     Last compiled at 2026-01-17 22:37:14.182681
\ No newline at end of file
+=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD     Last compiled at 2026-01-29 10:53:04.074549
\ No newline at end of file

diff --git a/index.html b/index.html
index e0d2b6e8e627a70eeef6f7fd9764aca13424cce2..43bb08de1002f79eea0c13f2c83a87af6189cb6c 100644 (file)
--- a/index.html
+++ b/index.html
@@ -27,22 +27,34 @@
                        
                                <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
                        
                        
                                <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
                        

+                               <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
+                       
+                               <li><a href="recipes/kimbell-blackberry-poppy-pea-flour-sourdough.html">Blackberry, poppy seed and pea flower water sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 130)</em></li>
+                       

                                <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
                        

+                               <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
+                       

                                <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
                        
                                <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
                        

+                               <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
+                       

                                <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
                        
                                <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
                        
                                <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
                        
                                <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
                        
                                <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
                        
                                <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
                        

+                               <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>
+                       

                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/challah.html">Challah</a> <em>Polish sweet-bread.</em></li>
                        
                                <li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Polish sweet-bread with polish.</em></li>
                        
                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/challah.html">Challah</a> <em>Polish sweet-bread.</em></li>
                        
                                <li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Polish sweet-bread with polish.</em></li>
                        

+                               <li><a href="recipes/kimbell-einkorn-ale-sourdough.html">Enikorn and spent ale grain sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 172)</em></li>
+                       

                                <li><a href="recipes/calvel-polish.html">Polish pre-ferment</a> <em>Recommended polish recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
                                <li><a href="recipes/calvel-polish.html">Polish pre-ferment</a> <em>Recommended polish recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>


@@ -53,12 +65,18 @@
                        
                                <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
                        
                        
                                <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
                        

-                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'</em></li>
+                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>

                        
                                <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
                        
                        
                                <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
                        

+                               <li><a href="recipes/kimbell-scandivanian-buttermilk.html">Scandinavian buttermilk sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 141)</em></li>
+                       
+                               <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
+                       

                                <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
                        
                                <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
                        

+                               <li><a href="recipes/kimbell-baguettes.html">Sourdough baguettes</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 176)</em></li>
+                       

                </ul>
                <h3>Keywords</h3>
                
                </ul>
                <h3>Keywords</h3>
                


@@ -67,16 +85,22 @@
                        
                                <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
                        
                        
                                <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
                        

+                               <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
+                       

                                <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
                        
                                <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
                        

+                               <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
+                       

                                <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
                        
                                <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
                        
                                <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
                        
                                <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
                        
                                <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
                        
                                <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
                        

+                               <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>
+                       

                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/challah.html">Challah</a> <em>Polish sweet-bread.</em></li>
                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/challah.html">Challah</a> <em>Polish sweet-bread.</em></li>


@@ -89,8 +113,12 @@
                        
                                <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
                        
                        
                                <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
                        

+                               <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
+                       

                                <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
                        
                                <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
                        

+                               <li><a href="recipes/kimbell-baguettes.html">Sourdough baguettes</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 176)</em></li>
+                       

                        </ul>
                
                        <h4>Sourdough</h4>
                        </ul>
                
                        <h4>Sourdough</h4>


@@ -98,50 +126,115 @@
                        
                                <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
                        
                        
                                <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
                        

+                               <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
+                       
+                               <li><a href="recipes/kimbell-blackberry-poppy-pea-flour-sourdough.html">Blackberry, poppy seed and pea flower water sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 130)</em></li>
+                       

                                <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
                        

+                               <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
+                       

                                <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
                        
                                <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
                        

+                               <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>
+                       

                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
                        

+                               <li><a href="recipes/kimbell-einkorn-ale-sourdough.html">Enikorn and spent ale grain sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 172)</em></li>
+                       

                                <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
                        
                                <li><a href="recipes/panettone-v3.html">Panettone v3</a> <em>Panettone.</em></li>
                        
                                <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
                        
                                <li><a href="recipes/panettone-v3.html">Panettone v3</a> <em>Panettone.</em></li>
                        

-                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'</em></li>
-                       

                                <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
                        
                                <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
                        

+                               <li><a href="recipes/kimbell-scandivanian-buttermilk.html">Scandinavian buttermilk sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 141)</em></li>
+                       
+                               <li><a href="recipes/kimbell-baguettes.html">Sourdough baguettes</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 176)</em></li>
+                       
+                       </ul>
+               
+                       <h4>Calvel</h4>
+                       <ul>
+                       
+                               <li><a href="recipes/calvel-imitation-panettone.html">Panettone Imitation</a> <em>Imitation Panettone from 'Taste of Bread'.</em></li>
+                       
+                               <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
+                       
+                               <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+                       
+                               <li><a href="recipes/calvel-polish.html">Polish pre-ferment</a> <em>Recommended polish recipe from 'Taste of Bread'.</em></li>
+                       

                        </ul>
                
                        <h4>Vegan</h4>
                        <ul>
                        
                        </ul>
                
                        <h4>Vegan</h4>
                        <ul>
                        

+                               <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
+                       
+                               <li><a href="recipes/kimbell-blackberry-poppy-pea-flour-sourdough.html">Blackberry, poppy seed and pea flower water sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 130)</em></li>
+                       

                                <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/calvel-pain-au-levain.html">Pain Au Levain</a> <em>Pain Au Levain recipe from 'Taste of Bread'.</em></li>
                        

+                               <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
+                       

                                <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
                        
                                <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
                        
                                <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
                        
                                <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
                        
                                <li><a href="recipes/polish-white-v4.html">White yeasted with polish pre-ferment v4</a> <em>Less acidic flavor than the v4 sourdough.</em></li>
                        
                                <li><a href="recipes/sourdough-white-v4.html">Sourdough white v4</a> <em>Sourdough sandwich loaf, similar to french bread.</em></li>
                        

+                               <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>
+                       

                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/straight-white-v4.html">Straight white yeasted v4</a> <em>Regular white yeasted bread.</em></li>
                        
                                <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
                        
                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
                        
                                <li><a href="recipes/straight-white-v4.html">Straight white yeasted v4</a> <em>Regular white yeasted bread.</em></li>
                        
                                <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
                        

+                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>
+                       

                                <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
                        
                                <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
                        
                        </ul>
                
                                <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
                        
                                <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
                        
                        </ul>
                

+                       <h4>Kimbell</h4>
+                       <ul>
+                       
+                               <li><a href="recipes/kimbell-white-sourdough-classic.html">Classic white sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 114)</em></li>
+                       
+                               <li><a href="recipes/kimbell-blackberry-poppy-pea-flour-sourdough.html">Blackberry, poppy seed and pea flower water sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 130)</em></li>
+                       
+                               <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
+                       
+                               <li><a href="recipes/kimbell-einkorn-ale-sourdough.html">Enikorn and spent ale grain sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 172)</em></li>
+                       
+                               <li><a href="recipes/kimbell-scandivanian-buttermilk.html">Scandinavian buttermilk sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 141)</em></li>
+                       
+                               <li><a href="recipes/kimbell-baguettes.html">Sourdough baguettes</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 176)</em></li>
+                       
+                       </ul>
+               
+                       <h4>Rye</h4>
+                       <ul>
+                       
+                               <li><a href="recipes/kimbell-russian-rye.html">Russian rye bread</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 127)</em></li>
+                       
+                               <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
+                       
+                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>
+                       
+                       </ul>
+               

                        <h4>Yeasted</h4>
                        <ul>
                        
                                <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
                        
                        <h4>Yeasted</h4>
                        <ul>
                        
                                <li><a href="recipes/kaiser-rolls-vegan.html">Kaiser rolls (vegan)</a> <em>Under development.</em></li>
                        

+                               <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
+                       

                                <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
                        
                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
                                <li><a href="recipes/kaiser-rolls.html">Kaiser rolls</a> <em>Chainbaker kaiser rolls.</em></li>
                        
                                <li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>


@@ -156,10 +249,12 @@
                        
                                <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
                        
                        
                                <li><a href="recipes/ciabatta-polish.html">Ciabatta with pre-ferment</a> <em>Light Italian bread with polish.</em></li>
                        

-                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'</em></li>
+                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>

                        
                                <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
                        
                        
                                <li><a href="recipes/calvel-levain-de-pate-wholemeal.html">Levain De Pâte (wholemeal)</a> <em>Levain De Pâte ajusted for cheap chapatti flour. Under development.</em></li>
                        

+                               <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
+                       

                                <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
                        
                        </ul>
                                <li><a href="recipes/ciabatta.html">Ciabatta</a> <em>Light Italian bread.</em></li>
                        
                        </ul>


@@ -173,6 +268,26 @@
                        
                        </ul>
                
                        
                        </ul>
                

+                       <h4>Milk</h4>
+                       <ul>
+                       
+                               <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
+                       
+                               <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
+                       
+                       </ul>
+               
+                       <h4>Floris</h4>
+                       <ul>
+                       
+                               <li><a href="recipes/floris-milk-bread-b.html">Milk bread (Palace Hotel)</a> <em>Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).</em></li>
+                       
+                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)</em></li>
+                       
+                               <li><a href="recipes/floris-milk-bread-a.html">Milk bread</a> <em>Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)</em></li>
+                       
+                       </ul>
+               

                        <h4>Pre-Ferment</h4>
                        <ul>
                        
                        <h4>Pre-Ferment</h4>
                        <ul>
                        


@@ -186,19 +301,17 @@
                        
                        </ul>
                
                        
                        </ul>
                

-                       <h4>Rye</h4>
+                       <h4>Historical</h4>

                        <ul>
                        
                        <ul>
                        

-                               <li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
-                       
-                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'</em></li>
+                               <li><a href="recipes/arculata.html">Pompei Arculata</a> <em>Ringed bread found and reconstructed from a specimen in pompei.</em></li>

                        
                        </ul>
                
                        
                        </ul>
                

-                       <h4>Floris</h4>
+                       <h4>Enikorn</h4>

                        <ul>
                        
                        <ul>
                        

-                               <li><a href="recipes/floris-polish-rye.html">Polish rye bread</a> <em>Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'</em></li>
+                               <li><a href="recipes/kimbell-einkorn-ale-sourdough.html">Enikorn and spent ale grain sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 172)</em></li>

                        
                        </ul>
                
                        
                        </ul>
                


@@ -217,7 +330,7 @@
                        <li>Add rye and other ancient grain breads</li>
                </ul>
 
                        <li>Add rye and other ancient grain breads</li>
                </ul>
 

-               <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2026-01-17 22:37:14.200446</a></p>
+               <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2026-01-29 10:53:04.094124</a></p>

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diff --git a/src/arculata.toml b/src/arculata.toml
new file mode 100644 (file)
index 0000000..c6125b2
--- /dev/null
+++ b/src/arculata.toml
@@ -0,0 +1,19 @@
+[information]
+title = "Pompei Arculata"
+description = "Ringed bread found and reconstructed from a specimen in pompei."
+
+keywords = ["white", "sourdough", "vegan", "historical"]
+
+notes = """
+A single loaf is 85g to match the approximate size of the specimen. It's recomended that out of the number that you make, some should be for offering. Additional ingredients are sesame seeds (for the Greek 'koulouria') and nigella seeds (for the Turkish 'simit') and a glaze made from honey and water (4:3). Commonly paired with dried figs, prunes and chestnuts. To be formed into a ring.
+A fresco in the Catacombs of St Callixtus shows 5 loafs of this bread, with its distinctive ring shape, alongside a fish; a reference to Jesus' miracle of the 'Feeding of the Five Thousand'. It was also found across Greek and Roman teretories.
+"""
+
+
+[ingredients]
+flour = 54
+wholewheat-flour = 46
+water = 52
+honey = 12.3
+sourdough-starter = 8
+salt = 1.5