Version timeline
Ingredient diff
6 changes| Ingredient | v1(2020-05-30) | v4(2025-04-30) | Δ |
|---|---|---|---|
| flour, SHIPTON Hardwheat | 100% | — | removed |
| water | 115% | 100% | -15.00% |
| starter, RYE | 0% | 7.50% | +7.50% |
| sea salt | 2.10% | 2.10% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| Total formula | 230% | 257.50% | +27.50% |
| flour, STB Rye | 115% | 100% | -15.00% |
| flour, Croissant | — | 100% | +new |