Version timeline
Ingredients — v2 (2020-09-30)
17 rows| # | Ingredient | Baker's % |
|---|---|---|
| 0 | flour, SHIPTON Croissant | 97% |
| 1 | flour, STB Rye | 3% |
| 2 | water | 85% |
| 3 | starter, STIFF | 25% |
| 4 | oil, olive | 3% |
| 5 | sea salt | 2% |
| 6 | flour, malted barley | 0.56% |
| 7 | yeast, fresh | 0.35% |
| 9 | Total formula | 215.91% |
| 15 | flour, T80, YORKSHIRE | 25% |
| 16 | flour, YORKSHIRE Wholemeal | 75% |
| 17 | water | 45% |
| 18 | starter, 100% WHITE | 30% |
| 19 | Total formula | 175% |
| 23 | flour, SHIPTON no.4 | 100% |
| 24 | water | 100% |
| 25 | * Not a formla -- for calculations only | 200% |