Same Day Croissants

In order to make proper croissants you typically need 2 days. During the first day you make the dough and keep it in the fridge for at least 12 hours. On the second day you laminate the dough, shape croissants, then proof and bake them.
But if for some reason you need to speed up the process, here is a solution for you: same day croissants using both sourdough starter and yeast as a leavening agent.
The recipe can be found here: natashasbaking...

[@janaymccullough1668]

I made these and they are FANTASTIC! Thanks for sharing.

[@natashas_baking]

Thank you for your feedback 🙏

[@janaymccullough1668]

@@natashas_baking i wish I could share a photo, they turned out gorgeous

[@dinkvjr]

​@@janaymccullough1668awe I wish I could bake like that, I'm going to try it!! Wish me luck!

[@NicolasEjzenberg]

Hello thanks a lot for the recipe.

[@Alberto-tc1ji]

Gracias Mil por compartir la recesta, facil de ver.
BENDICIONES!!!

[@hesitrescobos3029]

Please more recipes, different savory fillings if possible.
I'm subscribing with this recipe, thanks for your video.
Good music too.

[@ammarhamadah3600]

Thanks for sharing Natalya, l must try it one day

[@Maribelgheorghe]

Thank you, I from Romania !!

[@dinkvjr]

Omg i need these!!! Such beautiful croissants!!!

[@irish9098]

Love it Natasha😍😍

[@natashas_baking]

Thank you 🙏

[@Viktoriya_Litviakova]

Спасибо большое человеческое🙏🏼

[@natashas_baking]

Виктория 😘😘😘

[@Andrea-bu9zg]

Cuanta levadura usas en total? Una parte es de masa madre o polish?
Gracias

[@iai64]

I loved your video and recipe. I will try it as it is, but I would like to try as well without the yeast, using only starter. How much starter should I use?! I actually really like your recipes. Tomorrow I will be trying the pancakes.

[@natashas_baking]

Thank you! You can use same amount of starter, but proofing time will take forever, more than 20 hours.

[@ristopherobbins]

Dang son. Good job. I’m excited to try your recipe. I did the Claire Safitz version a few times now and it’s great but sourdough sounds so funnnn. What’s your favorite kind of butter?

[@ziggymorris8760]

Amazing

[@sukoonexperienceinc]

Love it

[@huynhanh595]

Hi , what type of flour did you feed for this levain ?

[@flexgado249]

There is no recipe in the descriptions 😂

[@mizzychannel7298]

Nice ❤

[@mohmir2559]

كل ما تقدمينه ممتاز لكن اريد الترجمه بالعربيه

[@benhi8838]

If I use starter don't use instan yeast .dough is ok.please help me ...thank

[@xyzO2]

Make more videos, you have good potential ❤️🍁🌿✨
Don't stop.

[@user-hr6co6mi9x]

Какой чудеый хлебушек!
Подскажите пожалуйста рецеп на русском языке,так как субтитры не доступны
Спасибо!!!

[@codycody6656]

Hello, i am allergic to eggs, can i replace it with extra milk?

[@julietareyesesparza5411]

Cuales son los ingredientes?

[@mioaran1131]

👏🏻👏🏻👏🏻🤤🤤🤤

[@huynhanh595]

hi , what is temperature did you proof them at ?

[@natashas_baking]

About 26-28C

[@lapetitecoccinelle8349]

Hi, Why do you add starter if there is yeast in the recipes?

[@natashas_baking]

Somehow starter makes layers more clear

[@lapetitecoccinelle8349]

@@natashas_baking Do you think that it's possible to make final proof overnight in the fridge?

[@Agzamova.]

Наташа здравствуйте 👋, долго искала такого человека как вы. Можете пожалуйста обьяснить подробно на русском. Вот эти проценты я не вникаю просто 🙈

[@afwix6010]

You don’t need the percentage just the amount of cups / grams

[@Emma-my5hc]

👍👍👍❤️❤️❤️🇺🇦

[@v.a8530]

5 hours for croasaints

[@Manglor-]

Make more bread recipes for knowledge

[@dominicdecke9975]

I like your Instagram Profile 👍