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Salt and flavorings
Hello,
I was wondering if I can add 6grams of salt to the croissant recipe without changing the outcome. Right now the recipe asks for 24 grams of salt and I would like to add a total of 30 grams.
Also could I add some vanilla flavoring?
Thank you!!
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4 Replies
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Level:
Scoolinary Team
Hi Raffaella.
Welcome to the Scoolinary community! Thank you for your question.
Regarding the salt, increasing the amount from 24g to 30g (an additional 6g) could affect fermentation and the dough’s texture. Salt regulates yeast activity, so adding more could slow down fermentation. While a small adjustment might not be critical, I recommend doing a test to see if the dough behaves as expected. Excess salt could also alter the flavor of the croissant, so it’s important to find the right balance. In general, it’s not advisable to modify the salt quantity without testing it first.
As for adding vanilla flavor, you can add a touch of vanilla extract or pod, but it should be done in moderation to avoid altering the dough’s texture. If you use vanilla extract, about 1 to 2 teaspoons (roughly 5-10 ml) should be enough to flavor it without affecting the dough’s development. If you use a vanilla pod, you can use about half a pod, scraping the seeds and adding them to the dough. Just be sure not to overdo it, as vanilla has a strong flavor that could overpower the croissant’s taste profile.
I hope this information is helpful.
Best regards!
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Hello and thank you for your reply.
I will make a test and let you know.
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Level:
Scoolinary Team
Hi Raffaella.
Great! I’ll be waiting for your response, and if you have any other questions, I’m happy to help.
Best regards.
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Level:
Scoolinary Team
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