Version timeline
Ingredients — v2 (2020-09-30)
30 rows| # | Ingredient | Baker's % |
|---|---|---|
| 0 | rye grain, cracked | 0.06% |
| 1 | linseeds | 0.04% |
| 2 | water | 0.09% |
| 3 | Total formula | 0.18% |
| 6 | flour, SHIPTON No.4 | 0.65% |
| 7 | flour, YORKSHIRE Wholemeal | 0.18% |
| 8 | flour, STB Rye | 0.10% |
| 9 | flour, YORKSHIRE 85 | 0.07% |
| 10 | water | 0.75% |
| 11 | starter, STIFF | 0.14% |
| 12 | starter, Rye | 0.07% |
| 13 | sea salt | 0.02% |
| 14 | pepitas | 0.10% |
| 15 | poppy seeds | 0.03% |
| 16 | soaker mix | 0.18% |
| 18 | Total formula | 2.29% |
| 28 | flour, T80, YORKSHIRE | 25% |
| 29 | flour, YORKSHIRE Wholemeal | 75% |
| 30 | water | 45% |
| 31 | starter, 100% WHITE | 30% |
| 32 | Total formula | 175% |
| 36 | flour, SHIPTON no.4 | 100% |
| 37 | water | 100% |
| 38 | * Not a formla -- for calculations only | 200% |
| 42 | flour, STB Rye | 100% |
| 43 | water | 100% |
| 44 | starter, RYE | 30% |
| 45 | Total formula | 230% |
| 48 | flour, STB Rye | 100% |
| 49 | water | 100% |