few recipes: sour dough starter, pepper sauce and brown sauce (#434)

src/brown-sauce.md

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+# Brown Sauce
+
+A very basic sauce that can be used for various dishes.
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- 1 onion
+- 75g butter
+- 1dl flour
+- 1l bouillon
+- Black pepper freshly grounded
+
+## Directions
+
+1. Chop and sauté the onions and put the aside for a while
+2. Melt the butter on a pan and add the flour to it
+3. Brown the flour on medium heat until the mixture is dark brown
+4. Add the bouillon in small batches while stirring with a whisker
+5. Let the sauce boil and thicken for few minutes
+6. Add the onions and ground some pepper in the sauce
+7. (optional) Add preferred meat to the sauce or use as is
+
+## Contribution
+
+- Vili Kangas
+
+;tags: sauce meat

src/pepper-sauce.md

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+# Pepper Sauce
+
+A very basic pepper sauce that is great for steaks and other dishes
+
+- ⏲️ Prep time: 2 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 tablespoon freshy ground rose pepper, green pepper and black pepper
+- 1 teaspoon dijon mustard
+- 1dl bouillon
+- 2dl cream
+- Salt if needed
+
+## Directions
+
+1. Ground the peppers and put them on the pan and roast them for about one minute while moving the peppers with your spatula
+2. Mix in the mustard and bouillon and bring to a boil
+3. Add in the cream and let the sauce thicken on medium heat for about 10-20 minutes
+4. Taste the sauce and add salt if needed
+
+## Contribution
+
+- Vili Kangas
+
+;tags: sauce steak

src/sourdough-starter.md

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+# Sour dough starter
+
+This recipe cointains instructions for sour dough starter needed for all sour dough breads. The starter can be done with either wheat flour or rye flour for rye breads. Prefer organic flours as they contain most wild yeasts.
+
+- ⏲️ Prep time: 5 min/day
+- ⏲️ Wait time: 4 days
+## Ingredients
+
+- Wheat or rye flour
+- Water
+
+## Directions
+
+1. Day 1: mix 80g of water to 50g of flour and put a conver on the container loosely. Store somewhere warm.
+2. Day 2: the starter should be a bit bubbly. Feed the starter with 80g of water and 50g of flour and store again with loosely covered. If the starter doesn't have bubbles yet, wait another day.
+3. Day 3-4: repeat the feeding process
+4. You can now use the starter for baking sourdough bread. Remember to not use all the starter at once and feed the remaining starter to always have it available.
+5. Storing the starter: store the starter in a closed container or jar in the fridge. The starter will survive almost indefinitely. After some time a vinegarish liquid forms on top of the starter. Don't be afraid of this, it is there to protect the starter from microbes. It can be poured away when you use the starter next time. 
+6. When using the starter after long storage you need to activate it again. Feed it 1-2 times and see if bubbles form. You can also test the activity by placing small part into a glass of water. An active starter will float.
+
+## Contribution
+
+- Vili Kangas
+
+;tags: bread sourdough