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Had to pick salted or unsalted butter for my croissants, picked wrong 3 times
Honestly, I was rushing to finish 24 croissants for a bake sale in Austin and grabbed salted butter thinking it would add flavor. After the first batch came out flat and greasy, I realized the extra salt was messing with my proofing at 75 degrees. Swapped to unsalted for batch two and they finally got that airy honeycomb structure. Has anyone else ruined a whole morning because of a butter choice like this?
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abby_palmer1mo ago
Ugh, SALTED butter for croissants is basically a crime! That extra salt messes with the yeast AND makes everything greasy. I've done the same thing once and it took me THREE batches to figure it out too. Totally feel your pain, that early morning rush is brutal.
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