Version timeline
Ingredient diff
6 changes| Ingredient | v2(2018-09-30) | v3(2018-12-30) | Δ |
|---|---|---|---|
| flour, roller-milled, SHIPTON N.4 | 100% | — | removed |
| water | 45% | 45% | — |
| starter, STIFF T80 | 8% | 15% | +7.00% |
| sea salt | 1.90% | 1.97% | +0.07% |
| flour, malted barley | 0.20% | 0.55% | +0.35% |
| commercial yeast | 0.50% | 0.40% | -0.10% |
| Total formula | 175% | 175% | — |
| flour, T80, YORKSHIRE | 100% | 100% | — |
| starter, 100% WHITE | 30% | 30% | — |
| SHIPTON No.4 | — | 100% | +new |