A Stir The Pots Post

The Dansker (Wild Leaven Danish)

by | Feb 10, 2014 | Uncategorized

Danish for me are a favorite  pastry. Egg rich, buttery and flaky, they make fruits and pastry cream welcome in all their nooks and crannies! Recently, I returned to attempt creating a sour dough adaptation of one of Dieter Schorner's famous formula. I fed my sourdough with milk instead of water, as milk helps give a softer texture and boosts fermentation. Here are some cranberry pain aux raisin, all levain!

  IMG_8428 IMG_8439 IMG_8441 IMG_8443 IMG_8444 IMG_8446 IMG_8448 IMG_8453


Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content