Step-by-Step Homemade Sourdough Croissant Recipe
Sourdough
thefarmchicken.com · 2024 · 12 Croissants
Against 114 croissant recipes
No yeast, unlike 93% of recipes and more butter than 86%.
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).
- More butter than 86% of recipes: 76% of the flour weight against the typical recipe's 60%.
Ingredients (10)
- 100 g sourdough starter (active)100 g
- 80 g water (distilled or filtered)80 g
- 120 g whole milk120 g
- 35 g granulated sugar35 g
- 45 g butter (unsalted & softened)45 g
- 375 g bread flour375 g
- 7 g sea salt7 g
- 240 g or 2 sticks of high-quality butter (82% butterfat)240 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg white≈ 33 g
- 1 T water≈ 15 g
flour 375 gbatter 1002 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.
- Butter76% · 87th percentile · median 60%
- Milk or water53% · 36th percentile · median 58%
- Sugar9.3% · 37th percentile · median 10%
- Salt1.9% · 40th 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
- 20 to 25 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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