recipe updates

bread.md

@@ -9,7 +9,7 @@ permalink: /bread/
 All breads have a similar theme, called baker's percentages. The weight of the flour is 100%, and everything else is calcualted from there. This makes it much easier to scale the recipe to any size you want. I'll keep updating as I go along, with tables and other recipes.
 
 ### **Wheat molasses Sourdough 1100g/loaf, 2 loaves** 
-720 start/715 flr/515 H2O/285 whtflr/65 mol/130 oil/25 s/5 yeast. Mix & rise, split/proof and bake 20min@475, then 20min@350.
+720 start/670 flr/515 H2O/285 whtflr/65 mol/130 oil/25 s/5 yeast. Mix & rise, split/proof and bake 20min@475, then 20min@350.
 ### **Hamburger Buns**
 Heat 20 wht flr/30H2O/60 milk till gelled. +320 wht flr/120 H2O/45 butr/25 sug/12 pwdr milk/9 yeast/7 s. Bake 15min@375
 ### **Pizza dough for 2x16'' pizzas** 

recipes.md

@@ -13,7 +13,7 @@ Cream 2 sticks(225g) buttr/370g turbinado sug; +2egg/1TH2O. Mix 315g flr/t(3.8g)
 ### **Molasses Cookies** 
 Crm 2 sticks(225g) butr+370g brnsug, +34g oil/147g molasses/2egg/1t(5.4g) vanil/1T(5g)H2O. Combine 625g flr+13g soda/ 5g cin/3.2g gin, 2g clove, add to mix. Chill 2hr, portion&roll in sug. form&bake 11.5min@350.
 ### **2x PBCC Cookies** 
-Mix 450g flr/20g bkgpdr+sug/5g s/1 stick (113g)4oz short or marg. +565g brsug/1 can(450g) Skippy/225g Boiling H2O. Cool slightly; add 345g chocchip. Form & bake 11.5min@350convection.
+Mix 450g flr/20g bkgpdr+sug/1 stick (113g)4oz butr. +565g brsug/1 can(450g) Skippy/225g Boiling H2O. Cool slightly; add 345g chocchip. Form & bake 11.5min@350convection.
 ### **Daffodil Cake** 
 Mix 1C white flr/+2T sug. Beat 12eggwt/ t S/ 1t crm of tartar till foamy; +C sug, beat to peaks; fold in 1t vanil/1T lem zest; +dry. Beat 6 yolk, add M-BM- mix. +altrnatng spnfls, bake 35min@375.
 ### **Muddy Buddies**