From: Max Value Date: Thu, 5 Mar 2026 14:07:14 +0000 (+0000) Subject: Added atom generate msg and removed index from tree X-Git-Url: https://git.ozva.co.uk/?a=commitdiff_plain;h=c6971181d2aceab70399c92d5d8ae8516f9ed8bf;p=bread Added atom generate msg and removed index from tree --- diff --git a/.gitignore b/.gitignore index 7fa217d..c0c4c40 100644 --- a/.gitignore +++ b/.gitignore @@ -1,5 +1,5 @@ build/* recipes/* -index* +index.* atom-* *.pdf diff --git a/atom.py b/atom.py index 7fc4fcc..50691d6 100644 --- a/atom.py +++ b/atom.py @@ -76,3 +76,5 @@ with open("atom-gemini.xml", "w") as f: protocol="gemini", filetype="gmi", entries=entries, updated=updated )) + +print("Generated atom file!") diff --git a/index.gmi b/index.gmi deleted file mode 100644 index 48bdbaa..0000000 --- a/index.gmi +++ /dev/null @@ -1,193 +0,0 @@ -``` - // ) ) // ) ) - //___/ / __ ___ ___ ___ / //___/ / ___ ___ / ___ - / __ ( // ) ) //___) ) // ) ) // ) / / __ ( // ) ) // ) ) //\ \ - // ) ) // // // / / // / / // ) ) // / / // / / // \ \ -//____/ / // ((____ ((___( ( ((___/ / //____/ / ((___/ / ((___/ / // \ \ -``` - -# Bread - -=> bread.pdf All recipes (PDF) -=> https://bread.ozva.co.uk/ Main page - -> Note on Gemtext: This site is mostly automatically rendered to gemtext. This excludes the information pages (some contain rich informaton: tables, MathML). Enjoy reading the site on your respective small internet client. Title text courtesy of patorjk.com. - -Collection of recipes with bakers percentage and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a tool I built. Temperatures are listed in Celsius and should be assumed to be with fan when referring to baking. - -=> https://bread.ozva.co.uk/pages/percentage.html Bakers percentage -=> https://git.ozva.co.uk/?p=bread Git repo -=> https://bread.ozva.co.uk/pages/temperature.html Temperature guide -=> https://bread.ozva.co.uk/pages/national-loaf.html A new national loaf - -In many of these recipes, the salt measurement is a constant 1.5%. This is personal taste and although the presence of salt does affect the formation of the crust (and the taste) salt could be totally removed from all recipes. - -## Recipes - -### 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/calvel-panettone.gmi Industrial Panettone (Industrial Panettone 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' (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 - -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/calvel-panettone.gmi Industrial Panettone (Industrial Panettone 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/calvel-panettone.gmi Industrial Panettone (Industrial Panettone 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/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-panettone.gmi Industrial Panettone (Industrial Panettone 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.) -=> recipes/challah-polish.gmi Challah with pre-ferment (Polish sweet-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' (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 - -=> 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.) -=> recipes/challah-polish.gmi Challah with pre-ferment (Polish sweet-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.) - -Historical - -=> recipes/arculata.gmi Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.) - -Enikorn - -=> recipes/kimbell-einkorn-ale-sourdough.gmi Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172)) - -Wholemeal - -=> recipes/calvel-levain-de-pate-wholemeal.gmi Levain De Pâte (wholemeal) (Levain De Pâte ajusted for cheap chapatti flour. Under development.) - - - -=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2026-03-02 20:23:55.016158 \ No newline at end of file diff --git a/index.html b/index.html deleted file mode 100644 index e138f7b..0000000 --- a/index.html +++ /dev/null @@ -1,344 +0,0 @@ - - - - - - - Bread - - -
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Bread

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All recipes [PDF]

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Gemini site

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- Collection of recipes with bakers percentage and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a tool I built. Temperatures are listed in Celsius and should be assumed to be with fan when referring to baking. -

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- In many of these recipes, the salt measurement is a constant 1.5%. This is personal taste and although the presence of salt does affect the formation of the crust (and the taste) salt could be totally removed from all recipes. -

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- A new national loaf. -

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Recipes

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All recipes

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Keywords

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White

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Sourdough

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Calvel

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Vegan

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Kimbell

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Rye

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Yeasted

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Brioche

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Milk

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Floris

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Pre-Ferment

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Historical

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Enikorn

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Wholemeal

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To-do

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Last compiled at 2026-03-02 20:23:55.059073

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