Added more Kambell recipes

diff --git a/src/kimbell-blackberry-poppy-pea-flour-sourdough.toml b/src/kimbell-blackberry-poppy-pea-flour-sourdough.toml
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+++ b/src/kimbell-blackberry-poppy-pea-flour-sourdough.toml
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+[information]
+title = "Blackberry, poppy seed and pea flower water sourdough"
+description = "From Vanessa Kimbell's 'The Sourdough School' (p. 130)"
+
+keywords = ["sourdough", "vegan", "kimbell"]
+
+notes = """
+This one is interesting because of the pH indicator properties of the tea. With a shorter fermentation and less acidity, the loaf turns a colbolt blue, but under a more intence ferementation, it goes a rich violet. To make the tea, brew 2-3 heaped tablespoons of butterfly pea flowers per 800g of water. Leave to cool, strain and then bring up to required temperature.
+Blackberries (or blackcurrants), poppy seeds and aniseeds (optional) are all inclusions.
+"""
+
+[ingredients]
+leaven-flour = 10.3
+leaven-water = 9.2
+leaven-starter = 2.6
+flour = 85
+tea = 80
+blackberries = 20
+wholegrain-flour = 10
+poppy-seeds = 10
+rye-flour = 5
+salt = 2
+toasted-aniseeds = 2
+
+

diff --git a/src/kimbell-einkorn-ale-sourdough.toml b/src/kimbell-einkorn-ale-sourdough.toml
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+++ b/src/kimbell-einkorn-ale-sourdough.toml
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+[information]
+title = "Enikorn and spent ale grain sourdough"
+description = "From Vanessa Kimbell's 'The Sourdough School' (p. 172)"
+
+keywords = ["sourdough", "enikorn", "kimbell"]
+
+notes = """
+Spent grain is malted grains that have been used in the brewing process. This can be substituted for malted grain that has been soaked in beer. Unmalted grain can be substituted, but note that malted grain will slightly speed up the bulk ferment.
+"""
+
+[ingredients]
+leaven-flour = 10.3
+leaven-water = 9.2
+leaven-starter = 2.6
+water = 84
+flour = 70
+enikorn-flour = 30
+sultanas = 20
+spent-grain = 20
+salt = 2
+

diff --git a/src/kimbell-russian-rye.toml b/src/kimbell-russian-rye.toml
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+++ b/src/kimbell-russian-rye.toml
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+[information]
+title = "Russian rye bread"
+description = "From Vanessa Kimbell's 'The Sourdough School' (p. 127)"
+
+keywords = ["sourdough", "rye", "vegan", "kimbell"]
+
+notes = """
+Kambell recommends scalding the wholegrain flour. If not using leaven, 1 day to 1 week old sourdough discard may be used. Keep discard in fridge till included. Charcoal is optional. Seeds are lightly toasted corriander or caraway. Autolyse is 4 hours, maintain at 28C. After autolyse add all else, temp can then be dropped to 22-24C. Kambell reccomends leaving for 2 days before eating to intensify the flavors.
+"""
+
+[ingredients]
+leaven-flour = 35
+leaven-water = 31
+leaven-starter = 8.7
+wolegrain-rye-flour = 100
+water = 75
+black-treacle = 5
+seeds = 2.75
+salt = 2.4
+charcoal-powder = 1
+

diff --git a/src/kimbell-scandivanian-buttermilk.toml b/src/kimbell-scandivanian-buttermilk.toml
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+++ b/src/kimbell-scandivanian-buttermilk.toml
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+[information]
+title = "Scandinavian buttermilk sourdough"
+description = "From Vanessa Kimbell's 'The Sourdough School' (p. 141)"
+
+keywords = ["sourdough", "kimbell"]
+
+notes = """
+If buying commecial buttermilk, Kimbell reccomends adding 20g of butter to it per 850g. Recomended flours are enikorn, emmer or Oland.
+"""
+
+[ingredients]
+leaven-flour = 10.3
+leaven-water = 9.2
+leaven-starter = 2.6
+buttermilk = 85
+flour = 50
+heratage-wholegrain-flour = 50
+salt = 2
+toasted-caraway-seeds = 2
+
+
+