Version timeline
Ingredient diff
9 changes| Ingredient | v1(2020-05-30) | v8(2026-05-31) | Δ |
|---|---|---|---|
| flour, SHIPTON No.4 | 15% | 100% | +85.00% |
| water | 60% | 100% | +40.00% |
| starter, STIFF | 15% | 15% | — |
| sea salt | 1.97% | 1.97% | — |
| flour, malted barley | 0.55% | 0.55% | — |
| yeast, fresh | 0.40% | — | removed |
| Total formula | 175% | 175% | — |
| flour, T80, YORKSHIRE | 66.66% | 25% | -41.66% |
| flour, YORKSHIRE Wholemeal | 33.34% | 75% | +41.66% |
| flour, No.4 | — | 100% | +new |
| yeast, instant dried* | — | 0.24% | +new |
| starter, 100% WHITE | — | 30% | +new |
| * Not a formla -- for calculations only | — | 200% | +new |