added multiplier on appetizers and breads

docs/source/Recipes/Appetizers/Dips_Baba_ganoush.rst

@@ -4,16 +4,18 @@
 Baba Ganoush
 =====================
 
+.. multiply::
+
 Hummus is a glorious dip, which is well suited to dehydration and backpacking before the addition of oil. It will save any lunch.
 
-.. makes:: 2 portions
+.. makes:: :amnt:`2` portions
 
 .. ingredients::
 
-   - 2 eggplants
-   - 1tsp tahini
-   - 1/2 lemon for its juice
-   - 25g yoghurt
+   - :amnt:`2` eggplants
+   - :amnt:`1tsp` tahini
+   - :amnt:`1/2` lemon for its juice
+   - :amnt:`25g` yoghurt
    - fresh garlic
    - salt
    - sumac
@@ -39,7 +41,7 @@ Hummus is a glorious dip, which is well suited to dehydration and backpacking be
 
    Once you have all the flesh, chop it up finely with a knife. I prefer this to the blender version, but do explore! In my experience, this method helps to keep the correct amount of liquid: once you are done chopping, just pick the eggplant up and transfer it to a bowl, leaving most of the liquid on the cutting board.
 
-   In the bowl add lemon juice, garlic paste (just squished garlic, I use 1/5 of a clove), salt, yogurt, and tahini (make your own :doc:`Tahini`). Add the ingredients a little bit at a time, so you can adjust to your liking.
+   In the bowl add lemon juice, garlic paste (just squished garlic, I use :amnt:`1/5` of a clove), salt, yogurt, and tahini (make your own :doc:`Tahini`). Add the ingredients a little bit at a time, so you can adjust to your liking.
 
    Spread it so as to create a pool for the olive oil. I like to make a little island in the middle just because. Add sumac and pomegranate seeds on top.
 

docs/source/Recipes/Appetizers/Dips_Hummus.rst

@@ -6,13 +6,15 @@ Hummus
 
 Hummus is a glorious dip, which is well suited to dehydration and backpacking before the addition of oil. It will save any lunch.
 
-.. makes:: 2 portions
+.. multiply::
+
+.. makes:: :amnt:`2` portions
 
 .. ingredients::
 
-   - 250g cooked chickpeas
-   - 1tsp tahini
-   - 1/2 lemon for its juice
+   - :amnt:`250g` cooked chickpeas
+   - :amnt:`1tsp` tahini
+   - :amnt:`1/2` lemon for its juice
    - fresh garlic
    - salt
    - pepper
@@ -35,7 +37,7 @@ Hummus is a glorious dip, which is well suited to dehydration and backpacking be
    To make the hummus, blend the chickpeas while adding some of the lemon juice. Be careful: while delicious and refreshing, it can be overpowering. Add it slowly and taste often.
    If you are having trouble blending the chickpeas, add some of the aquafaba (the water from the cooked chickpeas), but be careful. You can easily make the hummus too soft.
 
-   Once it is blended to a smooth or more chunky cream, to your liking, add salt, garlic paste (just squished garlic, I use 1/5 of a clove), and tahini (or just roasted sesame powder if dehydrating). Make your own :doc:`Tahini`.
+   Once it is blended to a smooth or more chunky cream, to your liking, add salt, garlic paste (just squished garlic, I use :amnt:`1/5` of a clove), and tahini (or just roasted sesame powder if dehydrating). Make your own :doc:`Tahini`.
 
    Distribute artistically in a bowl, so that a pool of olive oil can be formed on top, and add as much olive oil as you feel is enough.
 

docs/source/Recipes/Appetizers/Tahini.rst

@@ -4,11 +4,13 @@
 Tahini
 =====================
 
-.. makes:: 2 portions
+.. multiply::
+
+.. makes:: :amnt:`2` portions
 
 .. ingredients::
 
-   - 50g sesame
+   - :amnt:`50g` sesame
    - olive oil
 
 .. procedure::

docs/source/Recipes/Breads/Bread_Biscuits.rst

@@ -4,19 +4,21 @@
 Mile High Biscuits
 ===================
 
+.. multiply::
+
 .. makes::
-   24 biscuits
+   :amnt:`24` biscuits
 
 .. ingredients::
 
-   - 375 g AP flour (3 cups)
-   - 4.5 tsp baking powder
-   - 0.75 tsp cream of tartar
-   - 2.5 tbsp sugar
-   - 0.75 tsp salt
-   - 170 g butter (0.75 cups)
-   - 1 egg
-   - 1 cup milk
+   - :amnt:`375 g` AP flour (:amnt:`3 cups`)
+   - :amnt:`4.5 tsp` baking powder
+   - :amnt:`0.75 tsp` cream of tartar
+   - :amnt:`2.5 tbsp` sugar
+   - :amnt:`0.75 tsp` salt
+   - :amnt:`170 g` butter (:amnt:`0.75 cups`)
+   - :amnt:`1` egg
+   - :amnt:`1` cup milk
 
 .. procedure::
 

docs/source/Recipes/Breads/Bread_CiaBaguette.rst

@@ -4,14 +4,16 @@
 Ciabaguette
 =====================
 
-.. makes:: 6 loaves
+.. multiply::
+
+.. makes:: :amnt:`6` loaves
 
 .. ingredients::
 
-   - 765 g bread flour (100%)
-   - 16 g salt (2%)
-   - 5 g instant yeast (0.7%)
-   - 610 g cool water (79.6%)
+   - :amnt:`765 g` bread flour (100%)
+   - :amnt:`16 g` salt (2%)
+   - :amnt:`5 g` instant yeast (0.7%)
+   - :amnt:`610 g` cool water (79.6%)
 
 .. procedure::
 
@@ -33,7 +35,7 @@ Ciabaguette
    make it approximately rectangular, and divide in 3 with a bench scraper. Score as your heart desires, and put them in the oven.
    I use a baking sheet lined with parchment paper, and just slide the parchment paper onto the pizza stone in the oven.
 
-   Immediately pour 1/2-1 caup of water in the preheated metal pan that should already be in the oven,
+   Immediately pour 1/2-1 cup of water in the preheated metal pan that should already be in the oven,
    and at 30 seconds intervals mist the oven with water three times (I use a tiny spray bottle).
    Lower the temperature to 475 F. Cook for 20-24 minutes until the bread is golden brown or it reaches 205 F in the middle.
    Crank the oven to 525 F again, let everything warm up and thermalize and repeat with the second half of the dough.

docs/source/Recipes/Breads/Bread_Ciabatta.rst

@@ -4,19 +4,21 @@
 Ciabatta
 =====================
 
+.. multiply::
+
 .. ingredients::
 
-   - 500 g AP flour
-   - 375 g water
-   - 10 g salt
-   - 5 g yeast
+   - :amnt:`500 g` AP flour
+   - :amnt:`375 g` water
+   - :amnt:`10 g` salt
+   - :amnt:`5 g` yeast
 
 .. procedure::
 
-   For the biga: mix 400 g of flour, 272 g water and 1 g yeast.
+   For the biga: mix :amnt:`400 g` of flour, :amnt:`272 g` water and :amnt:`1 g` yeast.
    Mix and let rest for 14-16 hours (until plump, gassy and sour).
 
-   Mix the rest of the ingredients (100 g flour and 103 g water, 10 g salt, 5 g yeast), mix to incorporate.
+   Mix the rest of the ingredients (:amnt:`100 g` flour and :amnt:`103 g` water, :amnt:`10 g` salt, :amnt:`5 g` yeast), mix to incorporate.
    Add the biga, mix, fold  few times and let rise until slightly more than doubled (about 2 hours).
    Flop the dough on a floured surface.
    Let proof covered with a cloth for 1-2 hours.
@@ -34,6 +36,6 @@ Ciabatta
 
 .. note::
 
-   Used bread flour, seemed good! Also, water was 382 g.
+   Used bread flour, seemed good! Also, water was :amnt:`382 g`.
 
 .. sectionauthor:: Carlo

docs/source/Recipes/Breads/Bread_EnglishMuffins.rst

@@ -4,15 +4,17 @@
 English Muffins
 =====================
 
+.. multiply::
+
 .. ingredients::
 
-   - 540 g bread flour
-   - 400 g lukewarm milk
-   - 43 g butter
-   - 1 egg
-   - 6 g instant yeast
-   - 25 g sugar
-   - 9 g salt
+   - :amnt:`540 g` bread flour
+   - :amnt:`400 g` lukewarm milk
+   - :amnt:`43 g` butter
+   - :amnt:`1` egg
+   - :amnt:`6 g` instant yeast
+   - :amnt:`25 g` sugar
+   - :amnt:`9 g` salt
 
 .. procedure::
 

docs/source/Recipes/Breads/Bread_HokkaidoMilkRolls.rst

@@ -4,22 +4,24 @@
 Hokkaido Milk Rolls
 =====================
 
+.. multiply::
+
 .. ingredients::
 
    For the tangzhong:
 
-   - 43 g bread flour
-   - 86 g milk
+   - :amnt:`43 g` bread flour
+   - :amnt:`86 g` milk
 
    For the rolls:
 
-   - 300 g bread flour
-   - 113 g milk
-   - 40 g butter
-   - 1 egg
-   - 5 g instant yeast
-   - 30 g sugar
-   - 6 g salt
+   - :amnt:`300 g` bread flour
+   - :amnt:`113 g` milk
+   - :amnt:`40 g` butter
+   - :amnt:`1` egg
+   - :amnt:`5 g` instant yeast
+   - :amnt:`30 g` sugar
+   - :amnt:`6 g` salt
 
 .. procedure::
 
@@ -41,6 +43,6 @@ Hokkaido Milk Rolls
 
    in the stand mixer, before adding the butter, the dough seemed too dry.
    Add water but overshot it. Added more flour...
-   I think the recipe can take a bit more liquid (maybe 5-10 g?)
+   I think the recipe can take a bit more liquid (maybe :amnt:`5` - :amnt:`10` g?)
 
 .. sectionauthor:: Carlo

docs/source/Recipes/Breads/Bread_WholeWheatSourdough.rst

@@ -4,19 +4,21 @@
 Whole Wheat Sourdough
 =====================
 
+.. multiply::
+
 .. ingredients::
 
-   - 500 g AP flour
-   - 200 g whole wheat flour
-   - 200 g bread flour
-   - 100 g rye flour
-   - 200 g active starter (has been fed at least twice)
-   - 780 g water
-   - 20 g salt
+   - :amnt:`500 g` AP flour
+   - :amnt:`200 g` whole wheat flour
+   - :amnt:`200 g` bread flour
+   - :amnt:`100 g` rye flour
+   - :amnt:`200 g` active starter (has been fed at least twice)
+   - :amnt:`780 g` water
+   - :amnt:`20 g` salt
 
 .. procedure::
 
-   Mix the flours with *700 g* water at *~100 F* and roughly mix.
+   Mix the flours with :amnt:`700 g` water at ~100 F and roughly mix.
    Autolyse for 20-30 minutes. Mix the starter and the remaining water. Add
    to the dough. Add salt. Mix using the pincher method and fold a
    few times.

docs/source/Recipes/Breads/LemonRicottaPancake.rst

@@ -4,21 +4,23 @@
 Lemon Ricotta Pancakes
 =======================
 
+.. multiply::
+
 .. makes:: breakfast for Tori and Carlo
 
 .. ingredients::
 
-   - 102 grams all-purpose flour
-   - 1 1/2 tsp. baking powder
+   - :amnt:`102 grams` all-purpose flour
+   - :amnt:`1 1/2 tsp` baking powder
    - pinch salt
-   - 50 grams granulated sugar
-   - zest of 1 lemon
-   - 1 1/2 tsp. vanilla
-   - 3 eggs
-   - 170 grams ricotta
-   - 60 grams milk
-   - generous squeeze of juice (maybe juice from ~1/4 lemon)
-   - 28 grams melted butter
+   - :amnt:`50 grams` granulated sugar
+   - zest of :amnt:`1` lemon
+   - :amnt:`1 1/2` tsp. vanilla
+   - :amnt:`3` eggs
+   - :amnt:`170 grams` ricotta
+   - :amnt:`60 grams` milk
+   - generous squeeze of juice (maybe juice from ~ :amnt:`1/4` lemon)
+   - :amnt:`28 grams` melted butter
 
 .. procedure::
 

docs/source/Recipes/Breads/SourdoughWaffles.rst

@@ -4,21 +4,23 @@
 Sourdough Waffles
 =====================
 
+.. multiply::
+
 .. ingredients::
 
    For the overnight sponge:
 
-   - 227 g discarded starter
-   - 241 g AP flour
-   - 454 g buttermilk (or regular milk)
-   - 20 g sugar
+   - :amnt:`227 g` discarded starter
+   - :amnt:`241 g` AP flour
+   - :amnt:`454 g` buttermilk (or regular milk)
+   - :amnt:`20 g` sugar
 
    For the rest of the batter:
 
    - Overnight sponge (see above)
-   - 2 eggs
-   - 50 g vegetable oil
-   - 1 tsp baking soda
+   - :amnt:`2` eggs
+   - :amnt:`50 g` vegetable oil
+   - :amnt:`1 tsp` baking soda
 
 .. procedure::