Version timeline
Ingredient diff
7 changes| Ingredient | v3(2018-11-30) | 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 | 118% | 1.79% | -116.21% |
| flour, T80, YORKSHIRE | 100% | 100% | — |
| water | 0.11% | 0.11% | — |
| starter, 100% WHITE | 30% | 30% | — |
| dough, from above | 100% | 100% | — |
| sunflower oil | 2% | 0% | -2.00% |
| walnuts | 9% | — | removed |
| figs | 12% | 12% | — |
| Pinhead oatmeal | 6% | 7.26% | +1.26% |
| Dough from above | 1% | 1% | — |
| Butter | 0.09% | 0.09% | — |
| Egg | 0.05% | 0.05% | — |
| Currant | 0.09% | 0.09% | — |
| Orange ginger | 0.05% | 0.05% | — |
| Light brown sugar | 0.12% | 0.12% | — |
| Cardamom, ground | 0.00% | 0.00% | — |
| Extra flour, No.4 | 0.27% | 0.27% | — |
| SHIPTON No.4 | — | 84.50% | +new |
| walnuts, raw, roughly chopped over | — | 9% | +new |