Version timeline
Ingredient diff
4 changes| Ingredient | v2(2020-09-30) | v3(2024-11-30) | Δ |
|---|---|---|---|
| flour, SHIPTON Hardwheat | 100% | — | removed |
| water | 100% | 100% | — |
| starter, RYE | 30% | 7.50% | -22.50% |
| sea salt | 2.10% | 2.10% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| Total formula | 230% | 257.50% | +27.50% |
| flour, STB Rye | 100% | 100% | — |
| flour, SHIPTON Croissant | — | 100% | +new |