← Recipe History

WALLISERROGGENBROT

6 versions · 2010-10-30 → current

→ Bake Brain

Version timeline

v1

2010-10-30 → 2018-09-30

20101030_WHB FORMULAS.xlsx

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v2

2018-09-30 → 2018-12-30

20180930WHB FORMULAS_early.xlsx

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v3

2018-12-30 → 2019-01-31

20181230_WHB FORMULAS.xlsx

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v4

2019-01-31 → 2019-06-30

20190131_WHB FORMULAS.xlsx

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v5

2019-06-30 → 2019-10-31

20190630_WHB FORMULAS.xlsx

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v6current

2019-10-31 → current

20191031_WHB FORMULAS.xlsx

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✕ Clear comparison

Ingredient diff

2 changes
Ingredientv3(2018-12-30)v4(2019-01-31)Δ
SHIPTON DARK RYE93.40%93.40%—
water100%100%—
Salt, final2.64%2.64%—
Total formula230%230%—
KOCHSTÜCK42.23%42.23%—
starter, 100% RYE100%30%-70.00%
flour, rye, whole-grain100%100%—
starter, 100% WHITE30%—removed