Version timeline
Ingredient diff
2 changes| Ingredient | v3(2023-07-31) | v4(2024-10-31) | Δ |
|---|---|---|---|
| flour, STB Rye | 100% | 100% | — |
| water | 150% | 100% | -50.00% |
| sea salt | 0% | 0% | — |
| Total formula | 257.50% | 257.50% | — |
| KOCHSTÜCK | 0% | 0% | — |
| 100% RYE starter | 125% | 125% | — |
| Salt | 2.70% | 2.70% | — |
| starter, RYE | 7.50% | 7.50% | — |
| flour, Shipton No.4 | — | 100% | +new |