recipes.json

{
    "masterdough": {"water": 68, "salt": 3, "yeast": 1.5, "oil": 2, "sugar": 1},
    "chicago": {"water": 60, "salt": 2, "yeast": 0.1, "lard": 1, "butter": 1},
    "sicilian": {"water": 70, "salt": 2, "yeast": 1, "malt": 2, "oil": 1},
    "hybrid": 
        {"water": 67, "salt": 2.2, "yeast": 0.5, "malt": 0.25, "oil": 3, 
         "sugar": 2.2, "starter": {"flour": 10, "water": 10, "IDY": 0.01}},
    "refrigerated": {"water": 70, "salt": 2.6, "yeast": 0.3},
    "tortilla": {"lard": 20, "water": 70, "salt": 2},
    "seriouseats ny": {"water": 67, "sugar": 2, "salt": 1.5,"olive oil": 5},
    "dopny": {"water": 61, "sugar": 2, "salt": 1.75, "oil": 3, "yeast": 0.5, 
        "malt": 0.25},
    "roman": {"water": 52, "salt": 2, "sugar": 1.1, "yeast": 0.77},
    "pain a l'ancienne rustic bread": {"water": 80, "salt": 1.95, "IDY": 0.7},
    "apizza": {"water": 60, "salt": 2.769, "IDY": 0.0405, 
        "starter": {"flour": 26.624, "water": 21.2992, "IDY": 0.0138 }},
    "no-knead brioche": {"salt": 2.43, "IDY": 1.24, "eggs": 60.81, "water":
        22.97, "sugar": 16.22, "butter": 67.57},
    "pita": {"water": 60.71, "IDY": 2.32, "sugar": 4.46, "salt": 1.96,
        "olive oil": 7.14, "canola oil": 6.25},
    "empanada": {"water": 38, "salt": 3, "lard": 20}
}