On Mon, 15 Mar 2010 15:39:02 -0400, Boron Elgar
> wrote:

> On Mon, 15 Mar 2010 12:11:01 -0700, sf > wrote:
>
> >On Mon, 15 Mar 2010 13:23:04 -0400, Boron Elgar
> > wrote:
> >
> >> But I actually I used this recipe, although I had fresh yeast
> >> available.
> >>
> >> http://www.evilshenanigans.com/2009/...er-croissants/
> >>
> >> Results are shown at the link below. I am not going to complain one
> >> little bit and though I know it'll get easier next time out, I am
> >> pretty proud of these. What's not to like about a dough that takes 20
> >> ounces of butter?
> >>
> >> http://www.flickr.com/photos/2564880...7623621118610/
> >>
> >
> >Congratulations! Yours look better than the blog's.
>
> Thanks, but I am sure it is beginner's luck.
>
> This morning I discovered the Perfection Photos of croissants. I
> cannot even imagine what it takes to create these:
>
> http://sundayhotpants.nocturne.net.n...7134/croissant
>
Thanks for the pointer! Did you already know about that first cut
before rolling? I didn't.


--
I love cooking with wine.
Sometimes I even put it in the food.