For starters, forget about “golden-brown.”
. Why? “A small amount of starter creates depth of flavor and the yeast helps with structure.” In other words, starter brings tang and twang and personality, and yeast ensures an impressive rise and fluff and puff. While some bakers preach one philosophy over another, Josh says it doesn’t have to be so strict: “The great thing about home baking is, you have ultimate flexibility. You can make anything taste exactly the way you want.
Boulted swears by this for croissant doughs ,What’s your favorite buttery recipe? Shortbread? Pound cake? Pie dough? Treat yourself to a special butter—say, cultured like Boulted, or an ultra-rich European-style, or even a locally sourced variety. Then do a 1:1 swap in the recipe.I wish I had a nickel for every time a recipe told me to bake something to “golden-brown.” Boulted politely ignores this.
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