update friday night pizza

content/recipe/friday-night-pizza.md

@@ -7,24 +7,31 @@ tags:
   - pizza
   - sourdough
 ingredients:
-  - 25g starter
-  - 25g whole wheat flour
-  - 100g, 450g AP flour
-  - 100g, 310g warm water
-  - 10g salt
+  - 20g starter
+  - 20g whole wheat flour
+  - 80g, 405g AP flour
+  - 80g, 279g warm water
+  - 9g salt
 source: original
 ---
 
+|          | 1    | 2    | 3    | 4    | 5    | 6    | 7    | 8    | 9    | 10   |
+| :------- | ---: | ---: | ---: | ---: | ---: | ---: | ---: | ---: | ---: | ---: |
+| levain   | 27g  | 54g  | 81g  | 108g | 135g | 162g | 189g | 216g | 243g | 270g |
+| salt     | 3g   | 6g   | 9g   | 12g  | 15g  | 18g  | 21g  | 24g  | 27g  | 30g  |
+| AP flour | 135g | 270g | 405g | 540g | 675g | 810g | 945g | 1080g | 1215g | 1350g |
+| water    | 93g  | 186g | 279g | 372g | 465g | 558g | 651g | 744g | 837g | 930g |
+
 ### Wednesday Night
-1. In a small bowl combine the starter, whole wheat flour, 100g AP flour, and 100g warm water. Cover and let sit at room temperature overnight.
+1. In a small bowl combine the starter, whole wheat flour, 80g AP flour, and 80g warm water. Cover and let sit at room temperature overnight.
 
 ### Thursday Night
-1. In a medium bowl combine 450g AP flour and 310g warm water. Cover and let rest for 30 minutes.
-2. Add about 90g levain that was created the night before and salt. Cover and let rest for 30 minutes.
+1. In a medium bowl combine 405g AP flour and 279g warm water. Cover and let rest for 30 minutes. Optionally, substitute 20-25% of the AP flour with WW flour.
+2. Add about 81g levain that was created the night before and salt. Cover and let rest for 30 minutes.
 3. Wet hands with water and briefly knead and then rest for 30 minutes twice more.
 4. Transfer dough to a greased, large bowl. Cover and let sit at room temperature overnight.
 
 ### Friday
-1. In the morning, divide dough into three dough balls. Cover and proof for a few hours then transfer to the fridge.
+1. In the morning, divide dough into three dough balls, about 250g each. Cover and proof for a few hours then transfer to the fridge.
 2. Preheat oven and pizza steel to 500 for 1 hour.
 3. Make a pizza with each of the dough balls and bake for about 10 minutes.

static/style.css

@@ -4,6 +4,15 @@ body {
     font-family: 'Open Sans', sans-serif;
 }
 
+table td {
+    padding-left: 2px;
+    padding-right: 2px;
+}
+
+table tr td:nth-child(even) {
+    background-color: lightblue;
+}
+
 @media (width < 600px) {
     body {
         font-size: 1.2em;