Version timeline
Ingredient diff
12 changes| Ingredient | v3(2018-11-30) | v4(2018-12-30) | Δ |
|---|---|---|---|
| flour, roller-milled, SHIPTON STRONG | 100% | — | removed |
| Wholemeal | 0% | — | removed |
| water, final | 77% | 77% | — |
| starter, STIFF T80 | 24.50% | 24.50% | — |
| vegetable oil | 5% | 5% | — |
| sea salt | 2% | 2% | — |
| orange ginger purée | 3% | 3% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| Total formula | 117% | 137.00% | +20.00% |
| flour, T80, YORKSHIRE | 100% | 100% | — |
| water | 45% | 45% | — |
| starter, 100% WHITE | 30% | 30% | — |
| dough, from above | 100% | 100% | — |
| raisins, washed | 38% | — | removed |
| walnuts | 7% | — | removed |
| figs | 10% | 7.10% | -2.90% |
| SHIPTON HARD | — | 100% | +new |
| raisins | — | 18.50% | +new |
| currants | — | 18.50% | +new |
| Candied peel | — | 3% | +new |
| Cinnamon | — | 0.30% | +new |
| Cardamom | — | 0.30% | +new |