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