A blog about food and sourdoughbread
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.
Many amateur golfers buy expensive equipment in the hope that it somehow will improve their result. We can laugh and make fun of them, but I think many amateurs, myself included, are the same, no matter what we are doing.
Home bakers tend to buy the more expensive bread flour instead of all purpose flour because we have heard that it has much better baking qualities.
And that’s right. Most of the time. But how much better is it.
Is it worth the extra cost you have to pay?
Baking with whole grain flour can be a challenge. It’s not a problem as long as you stick to lower amounts, but when you start to approach 50%, you may run into difficulties, such as flat, dry, and dense bread.
It doesn’t matter how healthy it is nobody likes dry and dense whole wheat bread.
