Version timeline
Ingredient diff
2 changes| Ingredient | v3(2024-11-30) | v4(2025-04-30) | Δ |
|---|---|---|---|
| flour, SHIPTON Croissant | 100% | — | removed |
| water | 100% | 100% | — |
| starter, RYE | 7.50% | 7.50% | — |
| sea salt | 2.10% | 2.10% | — |
| flour, malted barley | 0.56% | 0.56% | — |
| Total formula | 257.50% | 257.50% | — |
| flour, STB Rye | 100% | 100% | — |
| flour, Croissant | — | 100% | +new |