Wednesday, April 24, 2013
This was an attempt with some extra sourdough sponge I had sitting on the counter. The croissants could have risen longer, and I would have used better butter if I had it, but basically, it worked which was a shock. I need to perfect it before I post a recipe, but overall, I'm pleased. Adding 1/3 cup of vital wheat gluten helped quite a bit.
I made half the batch as chocolate filled. They froze perfectly, and Danny has been enjoying them for a quick breakfast. Twenty seconds or so on the lowest power setting of the microwave does the trick.