"Julia Altshuler" schrieb :
<snip croissant baking marathon>
> The problem with the flavor could also have been the flour. We used King
> Arthur. The book recommends Gold Metal. Our technique might need refining.
> It was fun rolling out the dough and doing the turns, but I can see how if you
> don't do it exactly right, you can incorporate the butter instead of getting
> it to layer.

Try to use Hungarian flour. AFAIK, that's the closest to the flour
we use over here you can get in the USA.

Cheers,

Michael Kuettner