Version timeline
Ingredients — v1 (2023-09-30)
19 rows| # | Ingredient | Baker's % |
|---|---|---|
| 0 | flour, SHIPTON Hardwheat | 100% |
| 1 | water | 73.67% |
| 2 | starter, T80 | 33.33% |
| 3 | oil, sunflower | 0% |
| 4 | sea salt | 2.16% |
| 5 | orange ginger purée | 0% |
| 6 | flour, malted barley | 0.60% |
| 8 | Total formula | 209.76% |
| 14 | flour, T80, YORKSHIRE | 100% |
| 15 | water | 63.33% |
| 16 | starter, 100% WHITE | 20% |
| 17 | Total formula | 183.33% |
| 21 | flour, SHIPTON no.4 | 100% |
| 22 | water | 100% |
| 23 | * Not a formla -- for calculations only | 200% |
| 29 | dough, from above | 100% |
| 30 | raisins | 20% |
| 31 | currants | 13.33% |
| 32 | Total formula | 133.33% |