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My mother-in-law's one critique about my croissants changed my whole lamination process
She said they tasted like a denser dinner roll, so I started doing 4 folds instead of 3 and weighing my butter block to the gram, now they actually flake, has anyone else gotten feedback that completely rerouted their technique?
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felix_coleman8729d ago
Man, that's wild because I always thought the butter weight thing was overrated until my first batch came out looking like a sad pancake! Your MIL basically gave you a free baking class, most people just say "it's good" and you never improve. Now I'm curious if her critique also changed how you think about proofing time, cause that's where I mess up more than folds.
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