Version timeline
Ingredients — v1 (2010-10-30)
15 rows| # | Ingredient | Baker's % |
|---|---|---|
| 0 | flour, roller-milled, SHIPTON #4 | 84.38% |
| 1 | Wholemeal | 15.62% |
| 2 | water, final | 73% |
| 3 | starter, STIFF T80 | 24.50% |
| 4 | sea salt | 2.10% |
| 5 | flour, malted barley | 0.56% |
| 7 | Total formula | 200.16% |
| 13 | flour, T80, YORKSHIRE | 100% |
| 14 | water | 45% |
| 15 | starter, 100% WHITE | 30% |
| 17 | Total formula | 175% |
| 20 | dough, from above | 100% |
| 21 | walnuts | 7% |
| 22 | figs | 10% |
| 24 | Total formula | 117% |