Sourdough Croissants
Sourdough
farmhouseonboone.com · 2022 · 12 croissants
Against 114 croissant recipes
More butter than 94% of recipes and no yeast, unlike 93%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 94% of recipes: 91% of the flour weight against the typical recipe's 60%.
- No yeast at all, where 93% of recipes use some (most of those 1.3 to 2.2% of the flour weight).
- More milk or water than 89% of recipes: 70% of the flour weight against the typical recipe's 58%.
- More salt than 90% of recipes: 2.7% of the flour weight against the typical recipe's 2%.
Ingredients (8)
- 1/4 cup butter≈ 57 g
- 3 1/2 cups flour≈ 438 g
- 1/4 cup sugar≈ 50 g
- 2 teaspoons salt≈ 12 g
- 1 1/4 cups milk≈ 305 g
- 1/2 cup sourdough starter (active and bubbly)≈ 120 g
- 1 1/2 cups unsalted butter≈ 341 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg yolk≈ 18 g
flour 438 gbatter 1322 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter91% · 96th percentile · median 60%
- Milk or water70% · 90th percentile · median 58%
- Sugar11% · 65th percentile · median 10%
- Salt2.7% · 93rd percentile · median 2%
- Yeast0% · 3rd percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 30 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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