Version timeline
Ingredient diff
17 changes| Ingredient | v1(2010-10-30) | v4(2018-12-30) | Δ |
|---|---|---|---|
| flour, roller-milled, SHIPTON #4 | 84.50% | — | removed |
| 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% | 1.79% | -105.21% |
| flour, T80, YORKSHIRE | 100% | 100% | — |
| water | 45% | 0.11% | -44.89% |
| starter, 100% WHITE | 30% | 30% | — |
| dough, from above | 100% | 100% | — |
| walnuts | 7% | — | removed |
| figs | 10% | 12% | +2.00% |
| SHIPTON No.4 | — | 84.50% | +new |
| sunflower oil | — | 0% | +new |
| walnuts, raw, roughly chopped over | — | 9% | +new |
| Pinhead oatmeal | — | 7.26% | +new |
| Dough from above | — | 1% | +new |
| Butter | — | 0.09% | +new |
| Egg | — | 0.05% | +new |
| Currant | — | 0.09% | +new |
| Orange ginger | — | 0.05% | +new |
| Light brown sugar | — | 0.12% | +new |
| Cardamom, ground | — | 0.00% | +new |
| Extra flour, No.4 | — | 0.27% | +new |