Prior to attending  a one day croissant class at my alma mater, French Culinary Institute, I decided to give croissants a go, again. Previously, I had failed with straight levain and spelt. I thought that a wee bit of yeast would help. Or some points from Jeffrey Hamelman, master baker and, in the past, one of my teachers.  

 Without getting too crazy, I threw in a twist, I'm using the formula from another school I attended; San Francisco Baking Institute.  They gave me this wonderful idea of using spring wheat, otherwise known as "white whole wheat flour. "  Not being sure of my skill with the sole use of this flour, I only added in 40 percent of it, topping off the 60 percent with bread flour and… crossing my fingers! I also omitted the egg yolk, which is to provide more richness. Finally, I used agave instead of sugar. Healthy or unwise? Whatever, they came out easy to devour and enjoy.