Chris Pearson

bread flour • fast action yeast • salt • sugar • black treacle • warm water

flour • salt • sugar • cold pressed rapeseed oil • instant yeast • Luke warm water

water • peak Starter • 00 pizza flour • Biga (35%) • 00 pizza flour • Cold water (65%) plus Biga • salt (2.5%) • sugar (1.5%) • Cold pressed rapeseed oil (3%)

bread flour • sourdough starter • Honey • Melted butter • salt • dried yeast • eggs • tepid water • egg yolk • milk • sesame seeds

red cabbage • white cabbage • carrot • red onion • flat leaf parsley • lemon juice or cider vinegar • english mustard • mayonnaise • salt • cracked black pepper

Peak Starter (30%) • White bread flour - minimum 12% Protein (I use 15%) • Other flour (Spelt, Rye, Grain, Wholemeal, more White for 100%) • Sea salt (2%) • Cold Pressed Rapeseed Oil (3%) • Black Treacle (3%) • (67%) Water (tepid) - ideally left out over night for temp and chlorine • Total flour water including starter is 1438g flour & 1023g water = 71.% plus oil and black treacle