Version timeline
Ingredient diff
no changes| Ingredient | v1(2010-10-30) | v2(2018-09-30) | Δ |
|---|---|---|---|
| flour, roller-milled, SHIPTON N.4 | 100% | 100% | — |
| water | 45% | 45% | — |
| starter, STIFF T80 | 8% | 8% | — |
| sea salt | 1.90% | 1.90% | — |
| flour, malted barley | 0.20% | 0.20% | — |
| commercial yeast | 0.50% | 0.50% | — |
| Total formula | 175% | 175% | — |
| flour, T80, YORKSHIRE | 100% | 100% | — |
| starter, 100% WHITE | 30% | 30% | — |