A blog about food and sourdoughbread
At the end of the 1900 century, it was grown four times more rye than wheat here in Sweden.
Rye is a more durable grain, which was crucial at the time. If the harvest was poor, it could mean starvation and, by extension, death.
You simply did not take any unnecessary risks.
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.
