The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Croissants

Elsiebake's picture

Sourdough Croissants

This has been on my to-do list for a while now. A lot of recipes, even when they are titled "Sourdough," incorporate regular yeast, so I had to look around a bit, but I was interested in making 100% sourdough based croissants. Also, I'm vegan, so I was curious to see what happens with all of the vegan substitutes in the recipe. 

Obviously, need more practicing on the lamination and shaping, but overall, they came out dangerously yummy.

Happy Baking!


DanAyo's picture

Elsie, I’d be thrilled and besides myself to pull something like that out of the oven!
...and ALL SD.

Would you describe the texture as somewhat chewy? It seems nothing makes soft like commercial yeast.

Fantastic bake.


Elsiebake's picture

Thank you, Danny!

It was a lot of fun making/eating these. Yes, I would say the texture is a bit chewier than the ones with commercial yeast, but in a good way. I like them on the over-baked side, so they were very flaky to the point where the outer edges are almost dry like eating a puff pastry. If I reduce the bake time, I would assume that the texture inside would change a bit. 

kendalm's picture

Really impressed - what did you use for butter ? 

Elsiebake's picture

Thank you! It's definitely work in progress, but it's a lot of fun. I used Miyoko's coconut/cashew based butter, but she now has oat milk based butter, so I may try that next. I'm sure that the flavor is lacking compared to the real dairy butter, but Miyoko's butter is the next best thing in my opinion.