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Spent 3 hours trying to figure out why my croissants weren't rising
I switched to a new brand of flour from a local mill in Ohio and my dough just would not puff up. Turned out the protein content was way lower than what I was used to, like 10% instead of 12.5%. Took me two whole batches and a call to the mill to finally figure it out. Anybody else run into weird flour brands that threw off your bake schedule?
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the_thomas1mo ago
Oh man, @leet32 is right, it really is frustrating when stuff changes without warning. That exact thing happened to me with a local flour I tried last year, the protein was so low my sourdough starter just sat there like a sad pancake. It took me way too long to figure out it wasn't my starter that was the problem, it was the flour. So I feel your pain, that whole three hour detective session is the worst.
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