A blog about food and sourdoughbread
I am a member of Perfect Sourdough, a group on Facebook that is run by Teresa Greenway with lots of enthusiastic sourdough bakers.
When this article was written, the group had 54 500 members.
Let me give you a hypothesis.
Suppose that 75% of the members are active sourdough bakers who refresh their starter once a week.
How many of them are wasting the discard?
25% of them?
Beer and bread are closely related. There are those who even claim that beer is liquid bread.
Both beer and bread have one thing in common, namely that yeast is used to break down sugar into carbon dioxide and alcohol.
Yes, that is correct. You create alcohol when baking bread, but almost everything evaporates during the baking process.
In 2013, Kate Reid of Lune Croissanterie in Melbourne, Australia invented something special.
She created a hybrid between a croissant and a muffin that got the aptly named Cruffin.
A year later, the small pastry began its journey towards world fame when Ry Stephen and Aaron Caddel of Mr. Holmes Bakehouse of San Francisco started marketing it.
Today you find it everywhere in endless different versions.
