Version timeline
Ingredient diff
2 changes| Ingredient | v3(2023-12-31) | v4(2024-03-31) | Δ |
|---|---|---|---|
| flour, SHIPTON Hardwheat | 100% | 100% | — |
| water | 100% | 100% | — |
| starter, STIFF | 24.50% | 24.50% | — |
| oil, sunflower | 5% | 5% | — |
| sea salt | 2% | 2% | — |
| orange ginger purée | 3% | 3% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| Total formula | 133% | 133% | — |
| flour, T80, YORKSHIRE | 25% | 25% | — |
| flour, YORKSHIRE Wholemeal | 75% | 75% | — |
| starter, 100% WHITE | 30% | 30% | — |
| flour, SHIPTON no.4 | 100% | 100% | — |
| * Not a formla -- for calculations only | 200% | 200% | — |
| dough, from above | 100% | 100% | — |
| raisins | 16.50% | — | removed |
| currants | 16.50% | 16.50% | — |
| SULTANAS FOR NOW PLS | — | 16.50% | +new |