Lamination and pastry with sourdough
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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.
7 modules โข 31 lessons โข 16 hours total
Pastry Chef & Lamination Specialist
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.
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.
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.
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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Sourdough Pastries & Lamination
30-day money-back guarantee