Tarte au sucre

 

Sugar pie

This sugar pie is not healthy. It is a pie that is overloaded with sugar and fat, so you can probably say that it is quite unhealthy.
But it tastes divinely good, so who cares?
Besides, it’s also a great way to make use of any excess of sourdough starter, if you happen to have some.
Tarte Au Sucre, or sugar pie, origins from France, but I suppose you have already figured that out. I found the recipe in a book written by Jan Hedh, a Swedish baker and pastry chef. The original recipe didn’t contain any sourdough starter, but I wanted to give it a try, and the result was over my expectations.
Serve it with some whipped cream an strawberry or raspberry jam to a cup of strong coffee, and you will be considered a genius by your friends.
No, I’m not kidding. It does taste that good.

Continue Reading

You may also like

Deep fry batter made of sourdough starter discard

deep fry batter

deep fry batter

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?

Continue Reading

You may also like

Sourdough chocolate cruffin

Sourdough chocolate cruffin

Sourdough chocolate cruffin

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.

Continue Reading

You may also like