Version timeline
Ingredient diff
12 changes| Ingredient | v1(2019-04-30) | v3(2020-03-31) | Δ |
|---|---|---|---|
| STB wholemeal Rouge | 40% | — | removed |
| YORKSHIRE 85 | 30% | — | removed |
| SHIPTON No.4 | 30% | — | removed |
| water | 45% | 75% | +30.00% |
| starter, STIFF T80 | 22% | — | removed |
| sea salt | 2.20% | 2.20% | — |
| sprouted grain | 25% | 25% | — |
| Total formula | 175% | 224.20% | +49.20% |
| Flour, T-80, YORKSHIRE | 100% | — | removed |
| starter, 100% WHITE | 30% | — | removed |
| flour, STB wholemeal Rouge | — | 40% | +new |
| flour, YORKSHIRE 85 | — | 30% | +new |
| flour, SHIPTON No.4 | — | 30% | +new |
| starter, STIFF | — | 22% | +new |