Alexander at King Arthur

November 3, 2021 at 6:51pm

Hi Marissa! While it could be that the croissants are simply not proofing as effectively on your subsequent bakes starting with frozen dough, it is also true that the freezer can damage yeast. For this reason we recommend increasing the yeast by about one quarter in order to adjust for the freezer's inhospitable environment. Happy baking!

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