From: Max Value Date: Thu, 29 Jan 2026 10:53:51 +0000 (+0000) Subject: added arculata X-Git-Url: https://git.ozva.co.uk/?a=commitdiff_plain;h=53553f1fed6a0f56c84cb1e7ea303b4d7ee34a46;p=bread added arculata --- diff --git a/index.gmi b/index.gmi index b107533..757c25f 100644 --- 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'.) +=> 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/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/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/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/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/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/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/kimbell-baguettes.gmi Sourdough baguettes (From Vanessa Kimbell's 'The Sourdough School' (p. 176)) ### 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'.) +=> 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/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/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/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/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'.) +=> 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/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/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/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/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/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 +=> 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/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/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/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.) +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.) +=> 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.) @@ -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/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/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 @@ -105,6 +154,17 @@ Brioche => 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.) @@ -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.) -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 @@ -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 e0d2b6e..43bb08d 100644 --- a/index.html +++ b/index.html @@ -27,22 +27,34 @@
  • Panettone Imitation Imitation Panettone from 'Taste of Bread'.
    • +
  • Classic white sourdough From Vanessa Kimbell's 'The Sourdough School' (p. 114)
    • + +
  • Blackberry, poppy seed and pea flower water sourdough From Vanessa Kimbell's 'The Sourdough School' (p. 130)
    • +
  • Pain Au Levain Pain Au Levain recipe from 'Taste of Bread'.
    • +
  • Russian rye bread From Vanessa Kimbell's 'The Sourdough School' (p. 127)
    • +
  • Kaiser rolls (vegan) Under development.
    • +
  • Milk bread (Palace Hotel) Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).
    • +
  • Kaiser rolls Chainbaker kaiser rolls.
  • White yeasted with polish pre-ferment v4 Less acidic flavor than the v4 sourdough.
  • Sourdough white v4 Sourdough sandwich loaf, similar to french bread.
    • +
  • Pompei Arculata Ringed bread found and reconstructed from a specimen in pompei.
    • +
  • Levain De Pâte Levain De Pate recipe from 'Taste of Bread'.
  • Challah Polish sweet-bread.
  • Challah with pre-ferment Polish sweet-bread with polish.
    • +
  • Enikorn and spent ale grain sourdough From Vanessa Kimbell's 'The Sourdough School' (p. 172)
    • +
  • Polish pre-ferment Recommended polish recipe from 'Taste of Bread'.
  • Seeded Sourdough Rye Sourdough rye with seeds. Can be used as a guide for other seeded breads.
    • @@ -53,12 +65,18 @@
  • Ciabatta with pre-ferment Light Italian bread with polish.
    • -
  • Polish rye bread Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'
    • +
  • Polish rye bread Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)
  • Levain De Pâte (wholemeal) Levain De Pâte ajusted for cheap chapatti flour. Under development.
    • +
  • Scandinavian buttermilk sourdough From Vanessa Kimbell's 'The Sourdough School' (p. 141)
    • + +
  • Milk bread Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)
    • +
  • Ciabatta Light Italian bread.
    • +
  • Sourdough baguettes From Vanessa Kimbell's 'The Sourdough School' (p. 176)
    • +

    Keywords

    @@ -67,16 +85,22 @@
  • Panettone Imitation Imitation Panettone from 'Taste of Bread'.
    • +
  • Classic white sourdough From Vanessa Kimbell's 'The Sourdough School' (p. 114)
    • +
  • Pain Au Levain Pain Au Levain recipe from 'Taste of Bread'.
  • Kaiser rolls (vegan) Under development.
    • +
  • Milk bread (Palace Hotel) Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30).
    • +
  • Kaiser rolls Chainbaker kaiser rolls.
  • White yeasted with polish pre-ferment v4 Less acidic flavor than the v4 sourdough.
  • Sourdough white v4 Sourdough sandwich loaf, similar to french bread.
    • +
  • Pompei Arculata Ringed bread found and reconstructed from a specimen in pompei.
    • +
  • Levain De Pâte Levain De Pate recipe from 'Taste of Bread'.
  • Challah Polish sweet-bread.
    • @@ -89,8 +113,12 @@
  • Ciabatta with pre-ferment Light Italian bread with polish.
    • +
  • Milk bread Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)
    • +
  • Ciabatta Light Italian bread.
    • +
  • Sourdough baguettes From Vanessa Kimbell's 'The Sourdough School' (p. 176)
    • +

    Sourdough

    @@ -98,50 +126,115 @@
  • Panettone Imitation Imitation Panettone from 'Taste of Bread'.
    • +
  • Classic white sourdough From Vanessa Kimbell's 'The Sourdough School' (p. 114)
    • + +
  • Blackberry, poppy seed and pea flower water sourdough From Vanessa Kimbell's 'The Sourdough School' (p. 130)
    • +
  • Pain Au Levain Pain Au Levain recipe from 'Taste of Bread'.
    • +
  • Russian rye bread From Vanessa Kimbell's 'The Sourdough School' (p. 127)
    • +
  • Sourdough white v4 Sourdough sandwich loaf, similar to french bread.
    • +
  • Pompei Arculata Ringed bread found and reconstructed from a specimen in pompei.
    • +
  • Levain De Pâte Levain De Pate recipe from 'Taste of Bread'.
    • +
  • Enikorn and spent ale grain sourdough From Vanessa Kimbell's 'The Sourdough School' (p. 172)
    • +
  • Seeded Sourdough Rye Sourdough rye with seeds. Can be used as a guide for other seeded breads.
  • Panettone v3 Panettone.
    • -
  • Polish rye bread Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'
    • -
  • Levain De Pâte (wholemeal) Levain De Pâte ajusted for cheap chapatti flour. Under development.
    • +
  • Scandinavian buttermilk sourdough From Vanessa Kimbell's 'The Sourdough School' (p. 141)
    • + +
  • Sourdough baguettes From Vanessa Kimbell's 'The Sourdough School' (p. 176)
    • + + + +

    Calvel

    +

    Vegan

    +

    Kimbell

    + + +

    Rye

    + +

    Yeasted

    @@ -173,6 +268,26 @@ +

    Milk

    + + +

    Floris

    + +

    Pre-Ferment

    -

    Rye

    +

    Historical

    -

    Floris

    +

    Enikorn

    @@ -217,7 +330,7 @@
  • Add rye and other ancient grain breads
    • -

    Last compiled at 2026-01-17 22:37:14.200446

    +

    Last compiled at 2026-01-29 10:53:04.094124

    \ No newline at end of file diff --git a/src/arculata.toml b/src/arculata.toml new file mode 100644 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