On Jun 29, 11:11Â*am, " > wrote:
> On Jun 29, 9:48�am, Julia Altshuler > wrote:
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> > The results from yesterday's croissant baking marathon are mixed. �I was
> > excited at the prospect of making perfect flaky buttery croissants on
> > the first try. �It wasn't a total disaster, but the reality fell short
> > of expectation.
>
> > I can't put my finger on it, but I didn't like the flavor. �The big
> > mistake I made was forgetting the salt. �I'm so in the habit when
> > cooking of leaving the salt out in the kitchen. �That way I can put it
> > on at the table, and Jim can leave it off. �When baking, I always used
> > to buy salted butter, then leave off adding salt from the container.
> > This time I screwed up, used unsalted butter, and forgot to add the
> > teaspoon of table salt the recipe called for.
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> > 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.
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> > One success was the frangipane. �We'd never made that from scratch
> > before, and it was wonderful. �It's something I'll put in other
> > desserts. �Already I'm thinking about putting it with apples and pears,
> > maybe in phyllo dough.
>
> > --Lia
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> It was definitely the lack of salt that kept your croissants from
> tasting the way they should. Â*Without salt baked goods have a bland
> pasty taste to them. Â*The fact that the recipe suggested Gold Medal
> flour means nothing. Â*The publishers of the book probably had an
> advertising deal with the makers of Gold Medal flour. Â*There's nothing
> unique about Gold Medal flour.- Hide quoted text -
>
> - Show quoted text -

I agree with your statements 100%...