Version timeline
Ingredient diff
7 changes| Ingredient | v1(2019-09-30) | v2(2019-10-31) | Δ |
|---|---|---|---|
| olives | 6.25% | 6.25% | — |
| lemon, whole | 6.25% | 6.25% | — |
| oil, extra-virgin olive | 3.13% | 3.13% | — |
| rosemary | 0.63% | 0.63% | — |
| SHIPTON No.4 | 100% | — | removed |
| water, final | 70% | — | removed |
| starter, STIFF WW | 39% | — | removed |
| olives, whole | 18.75% | 18.75% | — |
| tapenade, from above | 16.25% | 16.25% | — |
| sea salt, Murray River | 2.25% | — | removed |
| flour, malted barley | 0.63% | 0.63% | — |
| Total formula | 175% | 175% | — |
| Flour, T-80, YORKSHIRE | 100% | 100% | — |
| water | 45% | 45% | — |
| starter, 100% WHITE | 30% | 30% | — |
| flour, SHIPTON No.4 | — | 100% | +new |
| starter, STIFF | — | 39% | +new |
| sea salt | — | 2.25% | +new |