Version timeline
Ingredient diff
1 change| Ingredient | v2(2023-12-31) | v3(2024-12-30) | Δ |
|---|---|---|---|
| flour, SHIPTON Hardwheat | 100% | 100% | — |
| water | 100% | 100% | — |
| starter, STIFF | 24.50% | 24.50% | — |
| oil, sunflower | 5% | 5% | — |
| sea salt | 2% | 2% | — |
| orange ginger purée | 3% | 3% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| Total formula | 141.75% | 175% | +33.25% |
| flour, T80, YORKSHIRE | 25% | 25% | — |
| flour, YORKSHIRE Wholemeal | 75% | 75% | — |
| starter, 100% WHITE | 30% | 30% | — |
| flour, SHIPTON no.4 | 100% | 100% | — |
| * Not a formla -- for calculations only | 200% | 200% | — |
| dough, from above | 102.50% | 102.50% | — |
| xmas spice mix | 1.25% | 1.25% | — |
| candied orange peel | 12% | 12% | — |
| raisins | 13% | 13% | — |
| figs | 13% | 13% | — |
| cinnamon, ground | 0.30% | 0.30% | — |
| allspice, ground | 0.06% | 0.06% | — |
| cloves, ground | 0.03% | 0.03% | — |
| star anise, ground | 0.06% | 0.06% | — |
| coriander seeds, ground | 0.06% | 0.06% | — |
| cardamom, ground | 0.03% | 0.03% | — |
| fennel seeds | 0.06% | 0.06% | — |
| nutmeg, ground | 0.03% | 0.03% | — |