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!
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...