Sometimes time is your friend. Other times, it's your annoying neighbor. And sometimes it's a lovely surprise. Reworking a formula for Danish, I diligently played with the numbers, but then short on time to get back to it, I left the dough laminated for almost a week in the fridge. Finally with a day free last Sunday, I whipped up some pastry cream, folded in some raisins, and put it in the oven. Well, it seemed the extra hours, nevermind days, couldn't stop what was baked. Delicious!
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
Hi,
I am so thrilled that I have found your post. Can you tell me if there is a formula for converting a yeasted recipe to sourdough. I would love to try your danish (and lots of other breads I read about) because I find it difficult to digest yeasted products.
Best,
Carol
I think I may have posted on, but if I haven’t I will soon!