From cb123671d00d4a557c47771e90910e92e86a683b Mon Sep 17 00:00:00 2001
From: Max Value <greenwoodw50@gmail.com>
Date: Sat, 17 Jan 2026 21:52:44 +0000
Subject: [PATCH] Added Maria Floris recipe (pl rye)

~ changed Calvel names to be more consistant
---
 ...n.toml => calvel-imitation-panettone.toml} |  0
 ...l => calvel-levain-de-pate-wholemeal.toml} |  0
 ...e-pate.toml => calvel-levain-de-pate.toml} |  0
 src/floris-polish-rye.toml                    | 21 +++++++++++++++++++
 4 files changed, 21 insertions(+)
 rename src/{panettone-imitation.toml => calvel-imitation-panettone.toml} (100%)
 rename src/{levain-de-pate-wholemeal.toml => calvel-levain-de-pate-wholemeal.toml} (100%)
 rename src/{levain-de-pate.toml => calvel-levain-de-pate.toml} (100%)
 create mode 100644 src/floris-polish-rye.toml

diff --git a/src/panettone-imitation.toml b/src/calvel-imitation-panettone.toml
similarity index 100%
rename from src/panettone-imitation.toml
rename to src/calvel-imitation-panettone.toml
diff --git a/src/levain-de-pate-wholemeal.toml b/src/calvel-levain-de-pate-wholemeal.toml
similarity index 100%
rename from src/levain-de-pate-wholemeal.toml
rename to src/calvel-levain-de-pate-wholemeal.toml
diff --git a/src/levain-de-pate.toml b/src/calvel-levain-de-pate.toml
similarity index 100%
rename from src/levain-de-pate.toml
rename to src/calvel-levain-de-pate.toml
diff --git a/src/floris-polish-rye.toml b/src/floris-polish-rye.toml
new file mode 100644
index 0000000..61700e5
--- /dev/null
+++ b/src/floris-polish-rye.toml
@@ -0,0 +1,21 @@
+[information]
+title = "Polish rye bread"
+description = "Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'"
+
+keywords = ["rye", "yeasted", "sourdough", "floris"]
+
+notes = """
+Floris says to start with half the flour, the sugar and two-thirds of the water, mix and leave for 48 hours till it becomes a sour levain. This has been included as a yeast-less preferement and is the only diversion of the recipe.
+Other than this, made as standard, doubling in size duing ferement and proof. It is baked at 180C for 30 minutes and then 155C till the loafes are firm.
+Add caraway seeds to taste.
+"""
+
+[ingredients]
+levain-medium-rye-flour = 40
+levain-water = 42
+levain-sugar = 0.55
+medium-rye-flour = 40
+white-flour = 20
+water = 21
+salt = 0.75
+yeast = 1.25
-- 
2.39.2