Version timeline
Ingredient diff
no changes| Ingredient | v1(2010-10-30) | v2(2018-09-30) | Δ |
|---|---|---|---|
| flour, roller-milled, SHIPTON #4 | 84.50% | 84.50% | — |
| Wholemeal | 15.50% | 15.50% | — |
| water, final | 73% | 73% | — |
| starter, STIFF T80 | 24.50% | 24.50% | — |
| sea salt | 2.10% | 2.10% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| Total formula | 107% | 107% | — |
| flour, T80, YORKSHIRE | 100% | 100% | — |
| water | 45% | 45% | — |
| starter, 100% WHITE | 30% | 30% | — |
| dough, from above | 100% | 100% | — |
| walnuts | 7% | 7% | — |
| figs | 10% | 10% | — |