Version timeline
Ingredient diff
2 changes| Ingredient | v2(2020-09-30) | v3(2023-02-28) | Δ |
|---|---|---|---|
| flour, SHIPTON Croissant | 97% | 97% | — |
| flour, STB Rye | 3% | 3% | — |
| water | 100% | 100% | — |
| 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 | 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% | — |
| yeast, instant dried* | — | 0.21% | +new |