Timeline for Can you make croissants with compound butter?
Current License: CC BY-SA 4.0
4 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 31, 2019 at 15:40 | vote | accept | Isaac Wasserman | ||
| Mar 29, 2019 at 15:07 | comment | added | Popup | I don't think that the little moisture has much impact. On the other hand, garlic is supposed to impede the yeast cite. I have only made it twice, and in both cases it rose properly, though. | |
| Mar 28, 2019 at 23:55 | comment | added | kitukwfyer | Out of curiosity, do you think the added moisture from the garlic negatively impacts anything? I'd heard that you should use unsalted butter in making pastry dough since the lower moisture results in a better product, so I wonder. | |
| Mar 27, 2019 at 16:05 | history | answered | Popup | CC BY-SA 4.0 |