Einkorn Croissants | Sourdough Croissants | Ancient Grains Baking | Einkorn Flour Recipes

Prepare sourdough starter by feeding it the night before to ensure it is bubbly and mature.

In the evening, mix the dough ingredients: einkorn flour, water, sugar, salt, and the prepared sourdough starter.

Take out 12 oz of cold butter and place it between parchment paper.

Roll the butter into a rectangle measuring 6 inches by 8 inches and about 1/4 inch thick.

Fold the parchment paper over the butter to contain it, then refrigerate the rolled butter to keep it cold.

Roll out the dough and fold it to create layers, ensuring the butter and dough remain separate throughout the process.

Keep the dough and butter at the same temperature to prevent them from warming up too much during rolling.

After rolling out the dough with the butter inside, return it to the fridge to keep it cool before baking.

Equipment Needed

Spice Level:

Dietary

Allergens