Version timeline
Ingredient diff
7 changes| Ingredient | v2(2020-09-30) | v3(2023-07-31) | Δ |
|---|---|---|---|
| flour, STB Rye | 100% | 100% | — |
| water | 100% | 150% | +50.00% |
| sea salt | 2.60% | 0% | -2.60% |
| Total formula | 230% | 257.50% | +27.50% |
| KOCHSTÜCK | 45.60% | 0% | -45.60% |
| 100% RYE starter | 100% | 125% | +25.00% |
| starter, RYE | 30% | 7.50% | -22.50% |
| Salt | — | 2.70% | +new |