Version timeline
Ingredient diff
6 changes| Ingredient | v1(2022-04-30) | v2(2022-11-30) | Δ |
|---|---|---|---|
| flour, T80, YORKSHIRE | 25% | 25% | — |
| flour, STB Rye | 5% | 0.05% | -4.95% |
| water | 100% | 100% | — |
| starter, STIFF | 29% | 0.29% | -28.71% |
| sea salt | 2.14% | 0.02% | -2.12% |
| flour, malted barley | 0.60% | 0.01% | -0.59% |
| Total formula | 175% | 175% | — |
| flour, YORKSHIRE Wholemeal | 75% | 75% | — |
| starter, 100% WHITE | 30% | 30% | — |
| flour, SHIPTON no.4 | 100% | 100% | — |
| * Not a formla -- for calculations only | 200% | 200% | — |
| water, stage 1 | — | 0.72% | +new |
| water, bassinage | — | 0.07% | +new |