latest sourdough with images

hendricius · Jun 12, 2018 · 4b1dfdb · 4b1dfdb
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diff --git a/images/noodle_chopped.jpg b/images/noodle_chopped.jpg
diff --git a/images/noodle_chopping.jpg b/images/noodle_chopping.jpg
diff --git a/images/noodle_doughball.jpg b/images/noodle_doughball.jpg
diff --git a/images/noodle_final.jpg b/images/noodle_final.jpg
diff --git a/images/noodle_rolled.jpg b/images/noodle_rolled.jpg
diff --git a/recipes/sourdough/sourdough-pasta.md b/recipes/sourdough/sourdough-pasta.md
@@ -26,17 +26,25 @@ Knead to combine for 15 minutes.
 cover and rest for 1 hour in the refrigerator.
 remove from refrigerator and roll onto a semolina dusted 
 cutting board into a large sheet.  Once your desired pasta
-thickness is achieved, dust the pasta again and fold into 
-thirds.  slice the dough in 2-5mm widths.  Once complete, 
+thickness is achieved, dust the pasta again and roll
+the dough into a tube.  Slice the dough in 2-5mm widths.  Once complete, 
 carefully unfurl the pasta and toss again in a light dusting
 of semolina.  
 
+![Sourdough ready for rolling](../../images/noodle_doughball.jpg)
+![Sourdough ready for rolling](../../images/noodle_rolled.jpg)
+![Sourdough ready for rolling](../../images/noodle_chopping.jpg)
+![Sourdough ready for rolling](../../images/noodle_chopped.jpg)
+
 ### cooking
 bring 2 litres of water to a rolling boil.  add fresh pasta and
 boil for 2-3 minutes, or add dried pasta and boil for 6-11 minutes.
 total time depends on the width and thickness of your pasta, so you 
 may find you need to practice.
 
+
+![Sourdough ready for rolling](../../images/noodle_final.jpg)
+
 ### Drying
 hang the pasta in a cool dry space with good ventilation over a rope,
 string, or traditionally over a broom handle.