The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

sourdough croissants

buns of steel's picture
buns of steel

sourdough croissants

Anyone made 'em? I was going to make the ones from Dan Leader's book, but the 1 tablespoon of commercial yeast raised an eyebrow...


Does anyone have a recipe they're satisfied with?  How were they?  I'm hoping it will be worth the effort!  Any comments or advice appreciated!

Janedo's picture

Hi! It's definitely on my list of things to do and when I do make them, I'll definitely make them WITH yeast because I don't want the tangy taste to develop and I don't want to wait a total of ten hours to rise. The yeast with give a lighter texture as well. A lot of sourdough lovers are anti mixing yeast and sourdough, but I find that in certain recipes it a real advantage. You may say, then why use sourdough? Well, it changes the texture and taste... in a nice way.

flowerp's picture

HI I made these croissants from Dan Leaders book two weeks ago.  The were ok but I must admit that my favorite croissant receipe comes from Julia Childs "baking" with Julia.  The were simply the best I've made to date!


cordel's picture

Hmm, I must take another look at that book, because croissants are my very favourite bread, though I don't eat them more than once or twice a year.