Emily, Yeast still scares me too, but I have began getting …

Comment on How to Make Croissants by Kasey Ahlquist.

Emily,

Yeast still scares me too, but I have began getting my hands dirty with some basics like yeast rolls and am finding that I love working with yeast!

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Go for it! You can’t mess them up as long as you make sure you chill the dough between the double turns. That is the most important part.


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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.