A blog about food and sourdoughbread
There is something special about potatoes here in Sweden. Or was, perhaps you should say because the younger generation does not see the potato as irreplaceable in most meals. Not unless it has been deep fried, of course.
But for many older Swedes, a dinner without potatoes is almost unthinkable.
But if we go back to the 18th century, it was a little different. Olof Rudbeck had admittedly brought home and planted some potatoes as early as 1658, but then only as an ornamental plant.
Sourdough discard.
Anyone who bakes with sourdough has to deal with it in some way.
Some simply waste it, claiming that it’s such a small amount of flour that it does not matter much.
Others try to minimize waste with different methods. The scraping method is one of them.
You can become very successful in minimizing your waste with the scraping method.
But zero discard is hard to reach if you are not a professional baker or if you don’t bake every day.
Sooner or later, you have to pause from baking and put your starter in the refrigerator.
Danish pastry comes from Denmark, right?
Well, yes.
And no.
According to legend, the pastry was created by mistake.
A French baker’s apprentice had forgotten to mix the butter in the dough and tried to save it by adding it in pieces instead.
To his surprise, it was a huge success.
The recipe was transported to Austria, where bakers brought it to Denmark.
