added the sourdough school basic sourdough

diff --git a/src/kimbell-white-sourdough-classic.toml b/src/kimbell-white-sourdough-classic.toml
new file mode 100644 (file)
index 0000000..3ae98b1
--- /dev/null
+++ b/src/kimbell-white-sourdough-classic.toml
@@ -0,0 +1,20 @@
+[information]
+title = "Classic white sourdough"
+description = "From Vanessa Kimbell's 'The Sourdough School' (p. 114)"
+
+keywords = ["sourdough", "white", "vegan", "kimbell"]
+
+notes = """
+Leaven has been integrated into the recipe. Leaven ready to use in 7-9 hours after mixing with a further 2 hours after that practical but suboptimal. This is based on an ambient temperature of 20-23C.
+Kambell recomends flour between 11-13% protein. Diastatic malt is optional, but esspecially helpfull with roller milled white.
+"""
+
+[ingredients]
+leaven-flour = 10.3
+leaven-water = 9.2
+leaven-starter = 2.6
+flour = 80
+water = 74
+wholemeal-flour = 20
+salt = 2
+diastatic-malt-powder = 0.5