Danish pastries are another laminated dough I've enjoyed making over the years, both for taste and easy preparation. This weekend I was going through a notepad and found a side-by-side Danish and sourdough formulas. In previous Danish forays, I had used a formula from Dieter Schorner. But curious, I decided to do a 100% sourdough Danish.

Sweet doughs can be tricky without a little bit of added yeast. But I refused to hybridize. I wanted natural wild yeasts! In a two day process, I fed the sourdough with milk, proofing, laminating, filling, and shaping it in-between breaks at work.  I left the dough for an overnight 8-hour final proof in my cool kitchen, then baked in the morning. Here are the results!