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Marg CDN2

I've always used local butter too but that European quality has such a superior flavour. As long as

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Joined: Oct 13, 2010

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Posted to Thread #30141 at 9:52 pm on Feb 26, 2018

it is unsalted, you can't go wrong though. I always think that unsalted has a bit less water and haven't bought salted in about 20 years.

I agree on giving it a long rest.

This woman is a very successful baker and has what I think is the all-time best 'cooking' show available. You may find a little tip in this video.

And congratulations on the retirement.

Now back to my brioche made with local butter.

Link: http://www.foodnetwork.ca/shows/bake-with-anna-olson/video/episode/croissant-dough/video.html?v=64726083778


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