Version timeline
Ingredient diff
7 changes| Ingredient | v4(2018-12-30) | v5(2019-10-31) | Δ |
|---|---|---|---|
| SHIPTON HARD | 100% | — | removed |
| water, final | 77% | — | removed |
| starter, STIFF T80 | 24.50% | — | removed |
| vegetable oil | 5% | — | removed |
| sea salt | 2% | 2% | — |
| orange ginger purée | 3% | 3% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| Total formula | 137.00% | 137.00% | — |
| flour, T80, YORKSHIRE | 100% | 100% | — |
| water | 45% | 45% | — |
| starter, 100% WHITE | 30% | 30% | — |
| dough, from above | 100% | 100% | — |
| raisins | 13.15% | 13.15% | — |
| currants | 13.15% | 13.15% | — |
| Figs | 7.10% | 7.10% | — |
| Candied peel | 3% | 3% | — |
| Cinnamon | 0.30% | 0.30% | — |
| Cardamom | 0.30% | 0.30% | — |
| flour, SHIPTON Hardwheat | — | 100% | +new |
| starter, STIFF | — | 24.50% | +new |
| oil, sunflower | — | 5% | +new |