vault backup: 2026-06-09 16:37:54

get-out-of-bed-by-0600.md

@@ -4,14 +4,15 @@ tags:
   - type/task
 daily: "[[2026-06-08]]"
 dateCreated: 2026-06-08T09:40:37.951-04:00
-dateModified: 2026-06-08T09:43:06.001-04:00
+dateModified: 2026-06-09T12:00:47.407-04:00
 priority: normal
 recurrence: DTSTART:20260608;FREQ=DAILY;INTERVAL=1
 recurrence_anchor: scheduled
-scheduled: 2026-06-09
+scheduled: 2026-06-10
 status: open
 skipped_instances:
   - 2026-06-08
-complete_instances: []
+complete_instances:
+  - 2026-06-09
 ---
 # Get Out of Bed by 06:00

get-to-work-by-0800.md

@@ -4,12 +4,13 @@ tags:
   - type/task
 daily: "[[2026-06-08]]"
 priority: normal
-scheduled: 2026-06-09
+scheduled: 2026-06-10
 status: open
 dateCreated: 2026-06-08T08:25:10.870-04:00
-dateModified: 2026-06-08T09:44:18.606-04:00
+dateModified: 2026-06-09T12:00:49.023-04:00
 recurrence: DTSTART:20260608;FREQ=WEEKLY;BYDAY=MO,TU,WE,TH,FR
-complete_instances: []
+complete_instances:
+  - 2026-06-09
 skipped_instances:
   - 2026-06-08
 ---

periodic/daily/2026-06-09.md

@@ -0,0 +1,10 @@
+---
+id: 2026-06-09
+title: 2026-06-09
+tags: []
+weekly: "[[2026w24]]"
+monthly: "[[2026-06]]"
+quarterly: "[[2026q2]]"
+previous: "[[2026-06-08]]"
+---
+# 2026-06-09

sauerkraut.md

@@ -6,3 +6,36 @@ adapted-from: https://www.daringgourmet.com/how-to-make-sauerkraut/
 up: "[[recipes]]"
 ---
 # Sauerkraut
+
+## Ingredients
+  
+* fresh green cabbage
+
+* **1 1/2--2 tsp.** salt per pound of cabbage
+
+## Instructions
+
+1. Remove any bruised or damaged exterior leaves from the cabbage.
+    Cut in half and remove the core.
+    Slice the cabbage into ribbons about 1/8 inch thick.
+
+2. Place the sliced cabbage in a large bowl and toss in the salt.
+    Let it sit until the cabbage has begun to wilt. (~20 minutes)
+
+3. Use a blunt utensil to thoroughly crush the cabbage.
+    (This will takes several minutes.)
+
+4. A bit at a time,
+    transfer the cabbage and brine to a jar,
+    mashing between additions.
+
+5. Continue to mash the cabbage
+    until it is completely submerged in the brine
+    and any air pockets have been removed.
+
+7. Add pickling weights
+    and seal loosely
+    then let ferment in a dark place for at least 2 weeks.
+
+10. When the sauerkraut has reached the desired tanginess,
+    seal tightly and refrigerate.

sourdough-bagels.md

@@ -5,3 +5,57 @@ adapted-from: https://littlespoonfarm.com/sourdough-bagels-recipe/
 up: "[[recipes]]"
 ---
 # Sourdough Bagels
+
+## Ingredients
+
+### Dough
+
+- **100g** active sourdough starter
+- **255g** water
+- **40g** honey or sugar
+- **10g (2 tsp.)** fine sea salt
+- **500g** bread flour
+
+### Water Bath
+
+- **6 cups** water
+- **1 Tbsp.** granulated sugar
+
+## Instructions
+
+In a medium mixing bowl,
+stir together the starter, water, honey and salt with a spatula.
+Add the bread flour and knead to combine.
+Continue to knead for 10 minutes.
+Cover and let rest at room temperature for 8--12 hours.
+
+%%
+11 hours was too long at 76°F.
+8--12 was based on 68°F.
+%%
+
+Line a baking sheet with parchment paper.
+
+Turn the dough out onto a clean work surface
+and divide into 8 equal pieces.
+
+For each piece,
+poke a hole through the middle,
+then gently shape into a ring
+before placing on the baking sheet.
+
+Cover the bagels with a towel
+and let rise until puffy. (30--60 minutes)
+
+Preheat oven to 425°F.
+Bring 6 cups of water to a boil in a large stockpot
+and add 1 tablespoon of sugar.
+Boil the bagels for 2 minutes on each side.
+Do not crowd the pot, only boil 3--4 at a time.
+
+Remove the bagels with a mesh strainer
+and let rest on the baking sheet until cool enough to handle.
+Dip one side into your choice of toppings
+and place back onto the baking sheet.
+
+Bake at 425°F for 25--28 minutes or until golden brown.

sourdough.md

@@ -0,0 +1,22 @@
+---
+title: Sourdough
+tags: []
+---
+# Sourdough
+
+| Temp (°F) | Bulk Proof Time (hrs) | < |
+| --------- | --------------:| --------:|
+|           |       **Min.** | **Max.** |
+| 64        |           10.0 |     12.0 |
+| 66        |            9.0 |     11.0 |
+| 68        |            8.0 |     10.0 |
+| 70        |            7.0 |      9.0 |
+| 72        |            6.0 |      8.0 |
+| 73        |            5.5 |      7.0 |
+| 75        |            4.5 |      5.5 |
+| 77        |            4.0 |      5.0 |
+| 78        |            3.5 |      4.5 |
+| 80        |            3.0 |      4.0 |
+| 82        |            2.5 |      3.5 |
+| 86        |            2.0 |      3.0 |
+| 90        |            1.5 |      2.5 |