{"push_id":2686495888,"size":8,"distinct_size":8,"ref":"refs/heads/master","head":"468c67805fdd617ab6d2059d0be8ca7c65dfb007","before":"b6c29f33e3beaca8b151829482270be7a3ab8696","commits":[{"sha":"7292b9796cd0319d697c4f98028cf88294769ebe","author":{"name":"Hendrik Kleinwaechter","email":"051ef0399c9d7f86c1db6a5fa1a4cbe99d4f7b6e@gmail.com"},"message":"Proofing Sourdough at room temperature vs. fridge (#101)\n\nTest what impact proofing a sourdough bread has at room temperature vs. in the\r\nfridge. I long had the feeling that if I bake cold sourdough bread it has more\r\noven raise than a room temperature proofed one. The process of\r\nletting a dough rest in the fridge is also known as retarding. Because of the\r\nlow temperature in the fridge the yeasts' and bacteria's' activity is reduced,\r\nslowing the whole fermentation process.","distinct":true,"url":"https://api.github.com/repos/kuharan/the-bread-code/commits/7292b9796cd0319d697c4f98028cf88294769ebe"},{"sha":"924037d1fcb66437a95da4a8e5ff7ec1ec340090","author":{"name":"Hendrik Kleinwaechter","email":"051ef0399c9d7f86c1db6a5fa1a4cbe99d4f7b6e@gmail.com"},"message":"Emmer sourdough bread (#103)\n\nEmmer wheat, is also known as farro especially in Italy, or hulled wheat.\r\nAlong with einkorn wheat, emmer was one of the first crops domesticated\r\nin the Near East. It was widely cultivated in the ancient world, but is\r\nnow a relict crop in mountainous regions of Europe and Asia.\r\nIts value lies in its ability to give good yields on poor soils,\r\nand its resistance to fungal diseases.","distinct":true,"url":"https://api.github.com/repos/kuharan/the-bread-code/commits/924037d1fcb66437a95da4a8e5ff7ec1ec340090"},{"sha":"554175ad3a5313c2e9decd4c3a05f156e7ad71ee","author":{"name":"Hendrik Kleinwaechter","email":"051ef0399c9d7f86c1db6a5fa1a4cbe99d4f7b6e@gmail.com"},"message":"Einkorn bread recipe (#102)\n\nThis makes use of the starter to create another great bread.\r\n\r\nEinkorn wheat was one of the first plants to be domesticated and cultivated.\r\nThe earliest clear evidence of the domestication of einkorn dates from 10,600\r\nto 9,900 years before present. Remnants of einkorn were found with the iceman\r\nmummy Ötzi, dated to 3100 BCE. Einkorn wheat is low-yielding but can survive\r\n on poor, dry, marginal soils where other varieties of wheat will not.\r\n\r\nEinkorn has low gluten and thus will not rise as much in the oven as a\r\nwheat bread would do. Since there is little Gluten there is also no\r\nneed to stretch and fold the dough. You mostly mix the ingredients and wait.","distinct":true,"url":"https://api.github.com/repos/kuharan/the-bread-code/commits/554175ad3a5313c2e9decd4c3a05f156e7ad71ee"},{"sha":"5c9487d56e56caa789fa97fb846eeb51e6fb7af6","author":{"name":"John","email":"dc2c1bc4aeef901da6c952aaf51bff3564a9de4e@dev1ce.com"},"message":"added sourdough pasta (#100)\n\n* added sourdough pasta\r\n\r\n* latest sourdough with images\r\n\r\n* clarification on the shapes\r\n\r\n* update the readme","distinct":true,"url":"https://api.github.com/repos/kuharan/the-bread-code/commits/5c9487d56e56caa789fa97fb846eeb51e6fb7af6"},{"sha":"51afd59b67674f5d2a1dcc415f8c84acfefc74dd","author":{"name":"Nick Hall","email":"15a8cb9ce838d679b1a066bd7eda515c3137865b@users.noreply.github.com"},"message":"Fix typo (#104)","distinct":true,"url":"https://api.github.com/repos/kuharan/the-bread-code/commits/51afd59b67674f5d2a1dcc415f8c84acfefc74dd"},{"sha":"725783d57ac1dd3e5d774feb35fccce47d3ca318","author":{"name":"Martin","email":"970f7ae2d59bcf130aa2c9251fc8a351392f8474@users.noreply.github.com"},"message":"fixed the link to the basic dough recipe (#107)","distinct":true,"url":"https://api.github.com/repos/kuharan/the-bread-code/commits/725783d57ac1dd3e5d774feb35fccce47d3ca318"},{"sha":"548e23363107b04370eecd5cfa07e366f65bd524","author":{"name":"Hendrik Kleinwaechter","email":"051ef0399c9d7f86c1db6a5fa1a4cbe99d4f7b6e@gmail.com"},"message":"Setup Recipe Parser (#106)\n\nSince our templates inherit from each other we need to understand the\r\ncontent of each of the templates. My long term vision is to create a\r\nuser friendly version in which all the templates are properly merged\r\ntogether. Then you can just read one of the recipes. It will be\r\nautomatically added in the proper template.\r\n\r\nAt the same time I still want markdown to be used for all the recipes.\r\nThat makes it very comfortable to write recipes. At the same time it is\r\nalso a little easier for everyone to follow the recipes directly in this\r\ngit repository.","distinct":true,"url":"https://api.github.com/repos/kuharan/the-bread-code/commits/548e23363107b04370eecd5cfa07e366f65bd524"},{"sha":"468c67805fdd617ab6d2059d0be8ca7c65dfb007","author":{"name":"KUHARAN BHOWMIK","email":"a96307a4594db7ef3ed0bf61ac2e06ab74b9ea94@gmail.com"},"message":"Merge pull request #2 from hendricius/master\n\nUpdating","distinct":true,"url":"https://api.github.com/repos/kuharan/the-bread-code/commits/468c67805fdd617ab6d2059d0be8ca7c65dfb007"}]}
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