Some input on my first sourdough croissant attempt,please....
I haven't been on here in ages but it is so great to be back and have some time to peruse again and benefit from all the wisdom gathered here. A few months back I used TXFarmer's excellent write up  to try my frist batch of croissants. They tasted delicious and I was so glad to have such a thorough step-by-step tutorial,but,of course,they were far from perfect. It is finally cool enough to try this again-I have only one photo of the last batch,but would really welcome some comments....not sure why the interior is the way it is. Did I possibly not chill the dough long enough between passes?
I am also working on another batch of Horst Bandel's Pumpernickel........if there is any significant improvement over the last time I made it, I will post the results here.
Hope to be around more again :)