A recipe is a set of ratios and a lot of arguments.

What has not changed

The ratios. Flour, water, salt, leaven — and for naan, yogurt and ghee — in proportions we have not changed to cut cost, extend shelf life, or speed a ferment.

What we added

Measurement. A ferment that was judged by pressing a thumb into the dough is now held to a temperature range with a logged reading. A bake that was judged by color is now probed for internal temperature on every batch. None of that changes the bread. It changes how often the bread is right.

What we refuse

• Dough conditioners to survive a longer supply chain. If it will not hold, we will not ship it that far.
• Automating the naan stretch. We tried for most of 2019. The machine version is fine and it is not the same product.
• Shortening a ferment to hit a volume target. We add capacity instead, which is slower and more expensive and correct.

Why this matters to a buyer

Because "artisan" on a wholesale site usually means nothing. The useful version of the claim is: the formulation is fixed, the process is measured, and the variance you get in week fifty is the variance you got in week one.