Part of the learning curve with the new bakery is adjusting to the new environment and new equipment. Harriet, the sourdough starter, is quite sticky today and incredibly over-developed.
Up Next in Season 1
Moving from a cottage bakery in a residential garage to a brand new commercial bakery takes serious effort and dedication. See the full-scale transformation from the last garage bake all the way to the new commercial bake.
Croissant Lamination Part 2
Sourdough is a process and croissants are no different. With a new 83% butter, the rules for lamination have changed and the process continues to evolve.
Croissant Lamination Part 1
Lamination is the critical step in croissant making where butter and dough are folded over and over again, through a sheeter, to create the delicate thin layers and honeycomb pattern in a croissant.