Yeasted puff pastry from The All-Purpose Baker's Companion (Revised and Updated) (page 435) by King Arthur Baking Company

  • unbleached all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thetinkhams on September 28, 2019

    First edition errata: at end of “for the dough” section, blend the rest of the sugar in along with the remaining flour, dry milk, and salt. Source: errata sheet received from King Arthur with my cookbook.

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