Version timeline
Ingredient diff
no changes| Ingredient | v1(2010-10-30) | v2(2018-09-30) | Δ |
|---|---|---|---|
| flour, Mungoswells Strong Bread (70%) | 55% | 55% | — |
| flour, Mungoswells brown (85%) | 30% | 30% | — |
| flour, Mungoswells wholemeal | 10% | 10% | — |
| flour, whole rye, stone-ground | 5% | 5% | — |
| water | 45% | 45% | — |
| starter, STIFF T80 | 29% | 29% | — |
| sea salt | 2.14% | 2.14% | — |
| flour, malted barley | 0.60% | 0.60% | — |
| Total formula | 175% | 175% | — |
| Flour, T-80, YORKSHIRE | 100% | 100% | — |
| starter, 100% WHITE | 30% | 30% | — |