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| author | Joris | 2021-03-26 09:33:19 +0100 |
|---|---|---|
| committer | Joris | 2021-03-26 09:33:19 +0100 |
| commit | 45f654d1339f0e7587ae1036b4a6f060d0089db7 (patch) | |
| tree | 7ecf216aace8a1e436fa07e47eff71e6cc5170eb | |
| parent | 5c4d45c58d02e1778d6abf7222e9d71e6df2d521 (diff) | |
| download | cooking-45f654d1339f0e7587ae1036b4a6f060d0089db7.tar.gz cooking-45f654d1339f0e7587ae1036b4a6f060d0089db7.tar.bz2 cooking-45f654d1339f0e7587ae1036b4a6f060d0089db7.zip | |
Complete “pain au levain” recipe
| -rw-r--r-- | public/pain/levain.html | 2 |
1 files changed, 1 insertions, 1 deletions
diff --git a/public/pain/levain.html b/public/pain/levain.html index 550c2bf..0d4dbfd 100644 --- a/public/pain/levain.html +++ b/public/pain/levain.html @@ -23,7 +23,7 @@ Chaque jour : <ol> - <li>Ajouter environ 100 g de farine et d’eau. La pâte ne doit être ni trop + <li>Ajouter environ 100 g de farine et 100 g d’eau. La pâte ne doit être ni trop solide, ni trop liquide. <li>Mélanger. <li>Conserver à l’abri de la lumière à 23 °C. |