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!