← Recipe History

RYE

4 versions · 2020-05-30 → current

→ Bake Brain

Version timeline

v1

2020-05-30 → 2020-09-30

20200530_WHB FORMULAS.xlsx

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v2

2020-09-30 → 2023-07-31

20200930_WHB FORMULAS.xlsx

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v3

2023-07-31 → 2024-10-31

20230731_WHB_FORMULAS.xlsx

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v4current

2024-10-31 → current

20241031_WHB_FORMULAS.xlsx

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✕ Clear comparison

Ingredient diff

10 changes
Ingredientv1(2020-05-30)v4(2024-10-31)Δ
flour, STB Rye115%100%-15.00%
water115%100%-15.00%
sea salt2.60%0%-2.60%
Total formula230%257.50%+27.50%
KOCHSTÜCK45.60%0%-45.60%
100% RYE starter100%125%+25.00%
100% RYE starter*0%—removed
Salt—2.70%+new
starter, RYE—7.50%+new
flour, Shipton No.4—100%+new