diff --git a/recipes/sourdough_bread.md b/recipes/sourdough_bread.md
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+# Sourdough Bread
+
+## Ingredients
+
+### For the leaven:
+
+- 1 Tablespoon sourdough starter
+- 75 grams bread flour
+- 75 grams water
+
+### For the dough
+
+- 14 grams salt + 50 grams water
+- 475 grams water
+- 700 grams bread flour
+- 2 cast iron pots
+
+## Instructions
+
+1. The night before, combine all the ingredients of the leaven, and mix to form a thick batter. Place in a large bowl and cover overnight.
+- Combine salt and 50 grams of water in a small bowl, mix, and set aside.
+- Pour 475 grams of water into the leaven, breaking up the clumps.
+- Add the 700 grams of flour to the leaven, mixing until you see no more dry flour, and have a shaggy dough.
+- Cover the bowl and rest for 2 hours.
+- Pour the salt-water into the bowl, pinching and squeezing into the dough.
+- Fold the dough by lifting it up, pulling it over, then rotating the bowl 90°. Fold it 4 times (rotating 4 times). Repeat these 4 folds every 30 minutes for 2.5 hours.
+- Let the dough rise another 1 hour.
+- Sprinkle some flour on the counter, pour the dough onto it, and split into two equal loaves with a pastry scraper.
+- Work these into rounds by "turning left while driving", and place them into the iron pots, covered.
+- Let rise for 1.5 hours
+- Score the tops of the loaves with a knife, a cross works.
+- Heat oven to 500°.
+- Put covered pots into oven, cook for 25 minutes.
+- Turn heat down to 450°, cook for another 15 minutes.
+- Take out pots and remove the tops, then place back in and bake for another 15-25 minutes.
+- Remove them from the pots with a spatula, and set to cool for at least 15 minutes.
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diff --git a/recipes/yogurt.md b/recipes/yogurt.md
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+# Yogurt
+
+## Ingredients
+
+- Gallon of Milk
+- Half a cup of other yogurt
+- Thermometer
+- Cheese cloth
+- Straining bowl
+
+## Instructions
+
+1. Sanitize pot, spoon, thermometer, bowl, lids, with boiling water.
+2. Heat a gallon of milk to 200°.
+3. Cool quickly to 115°, using ice bath in the sink.
+4. Combine a half a cup of yogurt, and pour in the heated milk into the cup, stirring. Put back into large pot after mixed.
+5. Put in oven overnight with pot lid on, wrap with rags.
+6. In the morning, strain in a large colander in the fridge, cheese cloth on top, with a bowl under it. Empty the bowl every hour for 4 hours. Wait a total of 12
+