Croissants were always the end game. I used the recipe from Sourdough Brandon, watched Clair Saffitz on YouTube make croissants like it was my second job, bought special butter (Strauss European 85% fat), and charged ahead with my six week old starter. I thought about starting with commercial yeast and adapting to sourdough but then decided to just dive in and learn with starter from the beginning. I am chuffed but very open to hearing thoughts on how I could improve. Happy baking!
by 78whispers
2 Comments
[removed]
Look good.