Short answer
A sourdough croissant is a laminated croissant leavened with sourdough starter instead of, or alongside, commercial yeast. It tastes slightly tangy, has a deeper wheat flavour and a chewier crumb than a standard butter croissant.
A sourdough croissant is a laminated croissant whose dough is raised with a sourdough starter, so it tastes slightly tangy and has a chewier, more open crumb than a standard butter croissant. The butter layers and crescent shape are the same, and only the leavening and fermentation time change.
What is a sourdough croissant?
A sourdough croissant is a croissant made with a fermented flour and water culture, called a starter or levain, as its leavening. A standard croissant uses commercial yeast, which works fast and tastes neutral.
The starter holds wild yeast and lactic acid bacteria. The yeast makes the dough rise, and the bacteria produce mild acids that add tang and depth. Bakers either use the starter alone, which is slow, or combine it with a small amount of yeast to make proofing more predictable. The dough is then laminated with butter like any croissant dough.
How does sourdough change the taste of a croissant?
Sourdough gives a croissant a gentle tang and a more pronounced wheat flavour, while the butter remains the main taste. The sourness is subtle because butter and a little sugar balance it.
The taste depends on how long the dough ferments. A short ferment gives almost no sourness, and a long cold ferment of 12 to 24 hours gives a clear but soft tang. Bakers who want less sourness use a young, mild starter fed on a regular schedule. Some add a little extra sugar or honey to round off the acidity.
How does sourdough change the crumb?
Sourdough usually makes a croissant crumb slightly chewier and the honeycomb inside a little less airy. The acids in the dough strengthen the gluten and slow the rise, which creates a denser, more elastic structure.
The crust tends to be deeper in colour because the slow fermentation leaves more sugars for browning. When done well, a sourdough croissant still has crisp outer layers and distinct flakes. When done badly, it can be tough, because a weak starter fails to lift the layers and the butter melts into the dough.
Sourdough croissant vs regular croissant: what is the difference?
A sourdough croissant differs from a regular croissant in its leavening, fermentation time, flavour and crumb. Both use laminated butter dough in the same shape.
| Feature | Sourdough croissant | Regular croissant |
|---|---|---|
| Leavening | Sourdough starter, sometimes plus yeast | Commercial yeast |
| Fermentation | 12 to 24 hours or more | A few hours, often overnight chill |
| Flavour | Mild tang, deeper wheat | Neutral, buttery |
| Crumb | Chewier, slightly denser | Light, airy honeycomb |
| Difficulty | Higher, less predictable | Lower |
| Shelf life | Slightly longer | Shorter |
How is a sourdough croissant made?
A sourdough croissant is made by building a levain, mixing the dough, chilling it, folding in butter and proofing the shaped croissants slowly before baking. The whole process often takes two to three days.
- Feed the starter so it is active and bubbly, then build a levain from it.
- Mix the dough with flour, milk, sugar, salt and the levain, then chill it overnight.
- Roll the dough around a flat block of cold butter and fold it three times, chilling between folds.
- Cut triangles, shape them into crescents and proof them in a cool room until puffy, which can take 6 to 10 hours.
- Brush with egg and bake at 200 degrees C for about 15 minutes, until deep golden.
Butter temperature is the key. If the butter is too warm it leaks out, and if it is too cold it cracks and tears the dough.
What mistakes are common with sourdough croissants?
The most common mistakes are an underactive starter, under-proofing and warm butter. All three lead to dense croissants that do not open into layers.
- Using a weak starter, which leaves the dough heavy and flat.
- Cutting the proof short, so the croissants are cold and tight when baked.
- Letting the dough warm during rolling, which smears the butter.
- Baking at too low a temperature, which dries the pastry before it sets.
A poke test helps: a properly proofed croissant wobbles like jelly when the tray is shaken and shows a slow spring back when pressed.
What is a sourdough starter?
A sourdough starter is a living mixture of flour and water that holds wild yeast and lactic acid bacteria, kept alive by regular feeding. It replaces packaged yeast as the source of rise and flavour.
A baker makes a starter by mixing flour and water and feeding it daily for about a week until it bubbles predictably. Once established, it can live for years. Starters differ by flour type and feeding schedule. A wheat starter fed often and kept warm is milder, while one fed rarely and kept cool turns more sour. Bakers who make croissants usually keep a mild, stiff starter, because a very acidic one weakens the dough and tears the butter layers.
Which fillings and toppings suit a sourdough croissant?
A sourdough croissant suits fillings that sit well with a slight tang, such as cheese, eggs, smoked fish, jam and plain butter. Very sweet fillings can hide the sourdough character.
- Plain, with salted butter or a thin layer of jam, which shows the flavour best.
- Cheese or egg, where the tang acts like a mild acidity.
- Almond or chocolate, which pair well with the deeper wheat flavour.
Because the crumb is chewier, a sourdough croissant also holds a sandwich filling better than a very airy croissant.
How should you eat and store one?
A sourdough croissant is best eaten fresh, on the day it is baked, with butter or jam, or with a savoury filling that matches its tang. Its flavour suits cheese, egg and cured fish.
Store it in a paper bag for a day. To restore crispness, warm it at 150 degrees C for about five minutes. Do not microwave it. For longer storage, freeze it in a sealed bag for up to a month and reheat directly from frozen in a low oven.
Is there a sourdough croissant at WeBake Dessert Cafe?
No sourdough croissant is recorded for WeBake Dessert Cafe in Burnaby. The business has no published menu. A directory lists croissants, in butter and chocolate styles, but its description appears to belong to a different business, so that list is unconfirmed.
Google reviewers do mention a scone, salt bread, coffee and a Spanish latte. See the menu page for what this guide has recorded, and the hours and location page for the phone number, since calling is the only way to learn what is baked on a given day. This guide is independent and takes no orders.
Common questions
Is a sourdough croissant sour?
Only mildly. The tang is usually a gentle lactic note that sits behind the butter, not a sharp sourness like a sourdough loaf. Longer fermentation and a more active starter increase the tang.
Is a sourdough croissant harder to make than a regular one?
Yes. The starter ferments more slowly and less predictably than commercial yeast, so proofing takes longer and is harder to time. Many bakers use a small amount of yeast alongside the starter for reliability.
Does a sourdough croissant keep longer?
It tends to stay fresh slightly longer, because the acids from fermentation slow staling a little. It still tastes best on the day it is baked and crisps again in a warm oven.
Can you buy a sourdough croissant at any bakery?
No. It is a specialty item, found mostly at bakeries that already make sourdough bread. If a counter does not list one, asking staff is the only way to know.
What is the difference between sourdough and yeast croissant dough?
Yeast dough rises quickly and tastes neutral. Sourdough rises slowly with wild yeast and bacteria, which add acids and a more complex wheat flavour, and usually gives a denser, chewier crumb.
Everything practical is on the home page: WeBake Dessert Cafe hours, menu and directions.
This article is general information from an independent guide, not from WeBake Dessert Cafe itself. For the store’s current details see hours and location.