Hey fellow bakers, just wanted to share a little nugget from my kitchen adventures today. Tried my hand at making sourdough croissants, and let me tell you, the process is a bit of a rollercoaster. The key is all in the lamination – getting those buttery layers just right. Pro tip: keeping everything cool is crucial, especially when it comes to handling the dough. If you’ve been hesitant to try it, go for it. It’s a labor of love, but biting into that flaky, tangy goodness is totally worth it. Anyone else diving into new baking projects this weekend?