Version timeline
Ingredient diff
5 changes| Ingredient | v3(2018-12-30) | v4(2019-10-31) | Δ |
|---|---|---|---|
| SHIPTON HARD | 100% | — | removed |
| water, final | 64% | — | removed |
| starter, RYE | 30% | 30% | — |
| sea salt | 2.10% | 2.10% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| Total formula | 114.10% | 114.10% | — |
| flour, whole wheat, RYE | 100% | — | removed |
| water | 100% | 100% | — |
| dough, from above | 100% | 100% | — |
| walnuts | 14.10% | 14.10% | — |
| flour, SHIPTON Hardwheat | — | 100% | +new |
| flour, STB Rye | — | 100% | +new |