Surdegsrecept

Surdejsrugbrød — den danske klassiker

If there's one bread that defines Danish food culture, it's rugbrød. Dense, dark, slightly sour — and absolutely essential for a proper smørrebrød. Made with sourdough, it has a depth of flavour that you simply can't achieve with commercial yeast....

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Surdejsflutes – luftige, sprøde og klar til morgenmad

Sourdough flutes are what you make when you want all the satisfaction of a baguette without the stress of shaping a baguette. Long, golden, crackling crust — with a soft, open interior full of irregular holes and that unmistakeable slow-fermented...

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Surdejsboller – luftige, sprøde og nemme at lave

Sourdough rolls are one of those bakes that makes you realise what bread is supposed to taste like. A thin, crackling crust that shatters when you break it open. A soft, slightly chewy interior. And a gentle, lingering sourness that...

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Den perfekte surdejspizzabund – sprød, luftig og fuld af smag

Sourdough pizza is everything a pizza should be — crispy on the outside, airy on the inside, and with that deep, complex flavour you just can't get from commercial yeast. Once you've eaten it, supermarket pizza starts to feel like...

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Sourdough
A Beginner's Guide to Sourdough Bread Recipe - SIMPEL - sourdough & coffee

Hantverkare surdegslimpa

Här kommer vårt standardrecept på ett surdegsbröd i jäskorg.
Vi lär ut mer och mer avancerade tekniker på våra bakkurser. Surdegskurserna går att beställa via vår webbshop eller kurskalender.
Alla bröd vi bakar nere i vår studio är gjorda efter detta recept med olika modifieringar. Du kan alltid justera mängden vatten och prova mer fullkorn.

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