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Subbed sourdough starter for commercial yeast in my croissants, risky move
Been fighting with my starter for months so I decided to swap it into my croissant dough instead of the usual instant yeast last Sunday. Took 14 hours to bulk ferment and I nearly gave up, but the lamination held and the crumb came out way softer than my normal batch. Anyone else tried this and had the butter melt out on them?
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ward.kim29d ago
14 hours is basically a whole shift at work, I'd have tossed it out of pure frustration long before then lol. But honestly, that butter melt thing, you probably had your dough too warm when you were rolling it out or the butter block wasn't cold enough. I've seen people post pics of their croissants looking like flat pancakes and blaming the starter, but nine times out of ten it's just their technique. If your crumb came out soft and the layers stayed, you're already ahead of half the people on this sub who can't even get a regular batch right. Don't fix what isn't broken, just keep your butter fridge-cold next time and you'll be fine.
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