Butter temperature myth busted after a failed croissant batch

I read on King Arthur's site that butter at 64 degrees F is ideal for laminating, not 68 like I used for 5 years. My last attempt at croissants turned into a greasy mess, so I checked with a probe thermometer. Anyone else find their usual temp was off by a few degrees?

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paige1661mo ago

Oh man, I had the same thing happen with pie crust, thought my butter was cold enough but nope, way too soft. Guess my fridge runs warmer than I thought.

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