Version timeline
Ingredient diff
12 changes| Ingredient | v1(2020-05-30) | v4(2025-04-30) | Δ |
|---|---|---|---|
| flour, SHIPTON Croissant | 97% | — | removed |
| flour, STB Rye | 3% | 3% | — |
| water | 60% | 100% | +40.00% |
| starter, STIFF | 25% | 25% | — |
| oil, olive | 3% | 3% | — |
| sea salt | 2% | 2% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| yeast, fresh | 0.35% | — | removed |
| Total formula | 175% | 175% | — |
| flour, T80, YORKSHIRE | 66.66% | 25% | -41.66% |
| flour, YORKSHIRE Wholemeal | 33.34% | 75% | +41.66% |
| flour, SHIPTON No.4 | 15% | 100% | +85.00% |
| flour, Croissant | — | 97% | +new |
| water, stage 1 | — | 75.15% | +new |
| water, bassinage | — | 8.35% | +new |
| yeast, instant dried* | — | 0.21% | +new |
| starter, 100% WHITE | — | 30% | +new |
| * Not a formla -- for calculations only | — | 200% | +new |