Version timeline
Ingredient diff
13 changes| Ingredient | v1(2020-05-30) | v2(2020-09-30) | Δ |
|---|---|---|---|
| rye grain, cracked | 0.06% | 0.06% | — |
| linseeds | 0.04% | 0.04% | — |
| water | 1.15% | 100% | +98.85% |
| Total formula | 2% | 230% | +228.00% |
| flour, SHIPTON No.4 | 15% | 100% | +85.00% |
| flour, YORKSHIRE Wholemeal | 33.34% | 75% | +41.66% |
| flour, STB Rye | 1.15% | 100% | +98.85% |
| flour, YORKSHIRE 85 | 0.07% | 0.07% | — |
| starter, STIFF | 0.14% | 0.14% | — |
| starter, Rye | 0% | 30% | +30.00% |
| sea salt | 0.02% | 0.02% | — |
| pepitas | 0.10% | 0.10% | — |
| poppy seeds | 0.10% | 0.03% | -0.08% |
| soaker mix | 0.18% | 0.18% | — |
| flour, T80, YORKSHIRE | 66.66% | 25% | -41.66% |
| pepita | 0.40% | — | removed |
| sunflower seeds | 0.60% | — | removed |
| sesame seeds | 0.90% | — | removed |
| starter, 100% WHITE | — | 30% | +new |
| * Not a formla -- for calculations only | — | 200% | +new |