Early croissant recipes ask you to dissolve the yeast in a little warm
water for a few minutes until it becomes bubbly, then add the mixture to
the flour to make the dough.


Later croissant recipes just have you add the yeast along with the other
ingredients straight into the mixture, skipping the proofing step.


We've now tried it both ways and can't tell a difference. We've also
been changing other variables so if one batch tastes better than
another, we can't pinpoint which change caused what.


Is proofing the yeast only to make sure the yeast is fresh, live, and
working? If that's it, we can skip the step. We're sure we're using
good stuff.


Does proofing also have an effect on flavor? If that's it, I want to
keep doing it. I know I was surprised by what a difference letting the
dough rise made to the flavor. When we didn't let it rise, we got nice
airy croissants, but they didn't seem to taste right. (I'm also curious
as to what happens chemically to make the taste difference. I mean, the
ingredients are the same.)


--Lia