A Stir The Pots Post


by | Nov 25, 2016 | Baking, Viennoisserie

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!

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  1. Carol

    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.

  2. Jonitin

    I think I may have posted on, but if I haven’t I will soon!


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