Michael Archon Sequoia Nielsen wrote:

> Sheldon wrote:
>
> > That's not true. Real Danish pastry uses dough that both contains
> > yeast and is folded several times layered with butter. See the recipe
> > I posted above.
>
> Yes, I did not mean to say that the flaky one does not have yeast, but I
> acknowledge that my text can be interpreted as such. I didn't know how
> to describe the alternative other than calling it a "yeastdough".
>
> What is wring? You seem much more mellow these days. A couple of years
> ago you'd have screamed "you ****ing idiot! the folded dough also
> contains yeast!"


We were ALL like that a few years ago, Michael ;-)

--
Best
Greg