I am the primary reason for my croutons disappearing acts. They are addictive. I generally mix my butter (ghee) with the olive oil 50/50 and I guess I haven't noticed if they get too hard a day or two later because we have not achieved that goalpost.
Sourdough is how I bake and the croutons are delicious. Taking out the garlic clove works for me as well, garlic burns quickly and shows up dark on the those lucious lumps of bread. Thanks for the tutorial!

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