I attended all except one session of the Lune Croissant workshop, and baked 6 Croissants for the first time ( All gone, Yum). I prepped and followed each session, finishing and tasting my croissant at the end of the class along with Andrew.
The class was excellent, it felt like I was baking along in Andrew's studio kitchen.
Loved that Andrew answered in great detail every question we asked.
Just downloaded all the 8 videos if we missed anything it is here to watch.
Thank you for sharing your knowle…
Cindy - I don't ever mix my starter in a jar, because it makes it nearly impossible to even out its texture. I always mix in a clean bowl and then transfer to the proofing/storage container. It also lets me stir/knead the mixture fully, which is especially important when reducing the hydration to 50%. It's stiff, but certainly workable in a bowl.
If you didn't mix yours well, it may not have proofed fully. It should clearly expand within 12h of mixing (it was so hot when I was traveling that mi…