Version timeline
Ingredient diff
3 changes| Ingredient | v2(2019-10-31) | v3(2020-03-31) | Δ |
|---|---|---|---|
| flour, STB wholemeal Rouge | 30% | 30% | — |
| flour, YORKSHIRE 85 | 65% | 65% | — |
| flour, STB Rye | 5% | 5% | — |
| 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 |