AdvancedCroissantLaminationPastry

Sourdough Pastries & Lamination

Lamination and pastry with sourdough

4.8(0 students)
Chef Sofia Andersen
Taught by Chef Sofia Andersen
Last updated April 2026English16 hours total19 lessons7 weeks

What You'll Learn

Master lamination technique for sourdough croissants and danishes
Build and maintain a stiff sourdough levain for pastry work
Control butter temperature for perfect layer definition
Create sourdough kouign-amann, pain au chocolat, and palmiers
Troubleshoot butter leakage, torn layers, and uneven lamination
Understand how sourdough acidity enhances laminated pastry flavor

Requirements

  • Intermediate sourdough skills and a strong, predictable starter
  • Stand mixer strongly recommended
  • High-quality European-style butter (82%+ fat content)

Who This Course Is For

  • Bakers ready for the ultimate sourdough challenge
  • Pastry enthusiasts who want to add sourdough depth to viennoiserie
  • Anyone who's tried croissants and wants to master them

Free Sample Lesson

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Why Sourdough Makes Better Croissants: The Acidity Advantage
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14:30

Why Sourdough Makes Better Croissants: The Acidity Advantage

Sofia explains how the mild acidity of sourdough strengthens gluten during lamination, creates more defined butter layers, and adds a subtle complexity that elevates croissants from good to extraordinary.

Free Preview
Core concept explainedReal examples shownQ&A at the end

Course Curriculum

7 modules โ€ข 31 lessons โ€ข 16 hours total

|
Welcome to Lamination Mastery
FreeVideo5:20
Why Sourdough Makes Better Croissants: The Acidity Advantage
FreeVideo14:30
The Stiff Levain: Building a Pastry-Specific Starter
Video16:40
Butter Selection: Temperature, Fat Content & Workability
Video12:15
Equipment for Lamination
8:50

Your Instructor

Chef Sofia Andersen

Chef Sofia Andersen

Pastry Chef & Lamination Specialist

4.8Rating
5,400Students
2Courses

Sofia Andersen's lamination skills were honed in Copenhagen's top patisseries before she fell in love with sourdough's depth of flavor. She is one of the few bakers in the world teaching sourdough-based viennoiserie at this level of detail. Her students have gone on to open bakeries, win competitions, and simply make incredible Sunday morning croissants.

Nordic Food Lab Alumna
Former Head Pastry Chef, Mirabelle Copenhagen
Winner, Nordic Bakery Awards 2022
Specialty: sourdough lamination & viennoiserie

Student Reviews

4.8
Course Rating
5 stars
78%
4 stars
15%
3 stars
5%
2 stars
1%
1 star
1%
Laura D.
Laura D.VerifiedMarch 2026

I've taken croissant courses in Paris. Sofia's sourdough version is more complex, more flavorful, and somehow more forgiving. The butter temperature section alone saved me months of frustration.

Alexei R.
Alexei R.VerifiedFebruary 2026

The kouign-amann lesson is worth the price of admission. I've never tasted anything so perfectly caramelized and buttery. My friends don't believe I made it at home.

Jenna W.
Jenna W.VerifiedJanuary 2026

This is HARD but incredibly rewarding. Week 2 took me three attempts. Sofia's troubleshooting section in week 5 addresses every mistake I made. Stick with it.

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This course includes:

  • 16 hours on-demand video
  • Downloadable resources & worksheets
  • Access on mobile & desktop
  • Lifetime access
  • Certificate of completion
  • Instructor Q&A support
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Sourdough Pastries & Lamination

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