Version timeline
Ingredient diff
no changes| Ingredient | v4(2023-02-28) | v5(2024-01-31) | Δ |
|---|---|---|---|
| flour, SHIPTON No.4 | 100% | 100% | — |
| water | 100% | 100% | — |
| starter, STIFF | 15% | 15% | — |
| sea salt | 1.97% | 1.97% | — |
| flour, malted barley | 0.55% | 0.55% | — |
| yeast, instant dried* | 0.24% | 0.24% | — |
| Total formula | 175% | 175% | — |
| flour, T80, YORKSHIRE | 25% | 25% | — |
| flour, YORKSHIRE Wholemeal | 75% | 75% | — |
| starter, 100% WHITE | 30% | 30% | — |
| * Not a formla -- for calculations only | 200% | 200% | — |