Failed sourdough croissant efforts have thrown my Viennoisserie prowess back to the drawing board. I made up a batch of hybrid dough,(yeast and sourdough) with 30% durum semolina.The dough sat 15 hours in a refridgerated bulk ferment, a method I got from...
Craving croissants, I made up a batch with a mix of half white whole wheat and all purpose flour. Finding some fresh yeast in the store for a change, I decided to let down my purist sourdough ferment and make this easier to schedule while I am at work. Using...
