Version timeline
Ingredients — v2 (2022-11-30)
16 rows| # | Ingredient | Baker's % |
|---|---|---|
| 0 | flour, T80, YORKSHIRE | 0.95% |
| 1 | flour, STB Rye | 0.05% |
| 2 | water, stage 1 | 0.72% |
| 3 | water, bassinage | 0.07% |
| 4 | starter, STIFF | 0.29% |
| 5 | sea salt | 0.02% |
| 6 | flour, malted barley | 0.01% |
| 7 | Total formula | 2.10% |
| 13 | flour, T80, YORKSHIRE | 25% |
| 14 | flour, YORKSHIRE Wholemeal | 75% |
| 15 | water | 45% |
| 16 | starter, 100% WHITE | 30% |
| 17 | Total formula | 175% |
| 21 | flour, SHIPTON no.4 | 100% |
| 22 | water | 100% |
| 23 | * Not a formla -- for calculations only | 200% |