Version timeline
Ingredient diff
6 changes| Ingredient | v1(2020-05-30) | v2(2020-09-30) | Δ |
|---|---|---|---|
| flour, T80, YORKSHIRE | 66.66% | 25% | -41.66% |
| flour, STB Rye | 5% | 5% | — |
| water | 60% | 100% | +40.00% |
| starter, STIFF | 29% | 29% | — |
| sea salt | 2.14% | 2.14% | — |
| flour, malted barley | 0.60% | 0.60% | — |
| Total formula | 175% | 175% | — |
| flour, YORKSHIRE Wholemeal | 33.34% | 75% | +41.66% |
| flour, SHIPTON No.4 | 15% | 100% | +85.00% |
| starter, 100% WHITE | — | 30% | +new |
| * Not a formla -- for calculations only | — | 200% | +new |