Episode Mentions
Things Bakers Know: The King Arthur Baking Podcast · May 4, 2026
We're in Our Croissant Era, with the Baking School's Elisabeth Berthasavage
“Vermont butter company producing European-style butter (82% butterfat) used in King Arthur's test kitchens for croissants”
Laminated dough techniques and butter folding methodsTemperature control for croissant fermentation and proofingFlour selection: ash content, protein content, and American vs. European standards
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