Version timeline
Ingredient diff
9 changes| Ingredient | v1(2019-06-30) | v3(2020-03-31) | Δ |
|---|---|---|---|
| STB wholemeal Rouge | 30% | — | removed |
| YORKSHIRE 85 | 65% | — | removed |
| STB Rye | 5% | — | removed |
| water | 45% | 75% | +30.00% |
| starter, STIFF T80 | 22% | 22% | — |
| sea salt | 2.20% | 2.20% | — |
| Total formula | 175% | 199.20% | +24.20% |
| Flour, T-80, YORKSHIRE | 100% | 100% | — |
| starter, 100% WHITE | 30% | — | removed |
| flour, STB wholemeal Rouge | — | 30% | +new |
| flour, YORKSHIRE 85 | — | 65% | +new |
| flour, STB Rye | — | 5% | +new |