john_johnson75•20d agoMost Upvoted

TIL my butter temperature was sabotaging my croissants for 8 months straight

I kept getting flat, greasy layers no matter what I did and finally realized my butter was too cold going into the dough. Has anyone else spent way too long chasing a simple temp issue like this?

2 comments

2 Comments

olivia_wilson20d ago

Dude, eight months is brutal. I feel your pain so hard. It's always the simple stuff that gets you.

samw4720d ago

Yeah man, butter temp is honestly the sneakiest variable in baking I swear.