Revisiting some of Ian Lowe's formulas, I tried some of his croissants using a liquid levain. Between good sourdough and a clear read of Ian's concise directions, I achieved success. Though it was a three day process, and a 4 a.m. wakeup to bake them, all worth it!
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
Looks good! I use a percentage of old dough and my croissants are also a 3 day process. They look Good !
Janet