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.
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.
I’m a typical weekend baker. In the weekends I have at least some spare time.
The weekdays are hopeless.
I get up early an goes to work, and I stay there for at least 9 hours. When I come home, there seems to be an endless list of things that have to be taken care of if the house is not supposed to sink down in total anarchy.
With two kids and a cat in the house, that can happen very quickly.
