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!
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
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