Approximately a year ago, in the first six weeks of class, we made a sourdough starter from grapes. We made ones in pairs then after they were going, once the grapes were removed, we put them all together and gave it the name of Bready Kruger.

During the weeks in class that we made bread we used Bready for all our sourdoughs, feeding him regularly to keep him bulked up. At the end of bread class, to save all of Bready from going down the drain we could take home as much as we liked, and were given some basic care instructions.

Since then Bready has lived in our fridge, being fed.. admittedly more sporadically than he should have been, but growing and living and staying alive. Being used occasionally, not as much as we would like, but with intentions to use him more.

Maybe it’s coincidence that we came up with this idea around Bready’s first birthday, maybe it’s some strange play on fate *grins* Either way we came up with a plan.

Where In The World Is Bready Kruger?

The aim, to spread Bready as far across the world as possible.

We bulked Bready up over the weekend and are drying him out. Then (after keeping some for ourselves in the freezer.. a sort of cryogenically frozen clone of Bready) we plan on sending him out, to friends, to family, to whoever wants him and wants to use him.

Then, once they have revitalised him, and brought him back to life, fed him up a bit, we want them to do the same thing, send him on to whoever wants him. Telling people to come to us and tell us where they have sent him, so we can add a pin to the map.

In the hope and dream that eventually we will go to that map and see those pins dotted all over the world.

Over the course of the next couple of weeks, I will be adding a new page up top, with details on how to care for Bready, how to dry him out and send him on, a few recipes on how you can use him, with links maybe to other sites that I’ve found useful. And finally, details on how to get us to send you some of Bready (this may involve sending up a stamped addressed envelope or something along those lines).

In the meantime, if you’re interested you can comment here, or email bready(at)eatbake(dot)com
(with appropriate reformatting to make the address work).