Version timeline
Ingredient diff
11 changes| Ingredient | v1(2010-10-30) | v4(2019-10-31) | Δ |
|---|---|---|---|
| flour, roller-milled, CROIS | 97% | — | removed |
| flour, whole wheat, RYE | 3% | — | removed |
| water, final | 85% | — | removed |
| starter, STIFF T80 | 25% | — | removed |
| olive oil | 3% | — | removed |
| sea salt | 2% | 2% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| commercial yeast | 0.35% | — | removed |
| Total formula | 175% | 175% | — |
| flour, T80, YORKSHIRE | 100% | 100% | — |
| water | 45% | 45% | — |
| starter, 100% WHITE | 30% | 30% | — |
| flour, SHIPTON Croissant | — | 97% | +new |
| flour, STB Rye | — | 3% | +new |
| starter, STIFF | — | 25% | +new |
| oil, olive | — | 3% | +new |
| yeast, fresh | — | 0.35% | +new |