Sourdough Croissants
Sourdough
Leanna Aberle · aberlehome.com · 2021 · 10
Against 114 croissant recipes
No yeast, unlike 93% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- No yeast at all, where 93% of recipes use some (most of those 1.3 to 2.2% of the flour weight).
- No egg in the dough, like 50% of recipes.
Ingredients (10)
- 115g active sourdough starter, 100% hydration115 g
- 36g sugar36 g
- 10g kosher salt10 g
- 29g (2 tablespoons) unsalted butter, melted29 g
- 240g whole milk, cold240 g
- 423g unbleached all-purpose flour423 g
- 227g (1 cup) 82% fat (European-style) unsalted butter, cold227 g
- 8g (1 tablespoon) unbleached all-purpose flour8 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg≈ 50 g
- 15g (1 tablespoon) whole milk15 g
flour 431 gbatter 1088 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter59% · 45th percentile · median 60%
- Milk or water56% · 39th percentile · median 58%
- Sugar8.4% · 29th percentile · median 10%
- Salt2.3% · 72nd percentile · median 2%
- Yeast0% · 3rd percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 to 20 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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