kvass: use modern cook syntax for complex recipeHEADmaster

1 files changed, 6 insertions, 4 deletions

diff --git a/kvass.cook b/kvass.cook
index 8460e53..2167d47 100644
--- a/kvass.cook
+++ b/kvass.cook
@@ -1,10 +1,12 @@
+== Starter ==
+
 Mix @water{1/2%l}, @rye bread{1%cup} cubes, @sugar{2%tbsp} and
 @sourdough{1%tbsp} for the starter, if you don't have any. Let it ferment for
 ~{36%hours}.
 
 For the sugars, use wort.
 
-NOTE: This is a standard wort recipe.
+== Wort ==
 
 Heat @water{2%l} to 65-70 degrees Celsius, add the @Munich type II malt{1/2%kg}
 and steep for at least ~{1%hour}. Do not heat over 71 degrees Celsius, that
@@ -19,11 +21,11 @@ Bring the liquid to a boil and boil it for some minutes, until the solids start
 to appear. You can strain it with a fine #{cheesecloth} or use the gravity to
 remove the solids.
 
-NOTE: End of the standard wort recipe.
-
-NOTE: You can dry the malt and use it for other recipes like cookies. It's very
+> You can dry the malt and use it for other recipes like cookies. It's very
 flavorful.
 
+== Fermentation ==
+
 Toast @rye bread{1%cup} cut in cubes in the #{oven} for ~{20%min} at 180
 degrees Celsius.