juurileipä

Juurileipä, often translated as sourdough bread, is a type of bread that is leavened using a fermented mixture of flour and water known as a sourdough starter. This starter contains wild yeast and lactic acid bacteria, which are responsible for the bread's characteristic tangy flavor and chewy texture.

The process of making juurileipä involves mixing flour, water, and the starter and allowing it to ferment for an extended period. This slow fermentation process breaks down some of the gluten and starches in the flour, which can make the bread easier to digest for some people. The bacteria in the starter also produce lactic acid, contributing to the bread's distinct sour taste.

Juurileipä has a long history, with evidence suggesting its use dating back thousands of years. It was a common method of bread-making before the widespread availability of commercial yeast. Today, it is appreciated by many for its complex flavor profile and perceived health benefits. The appearance of juurileipä can vary widely depending on the type of flour used, the hydration level of the dough, and the baking method. It often features a dark, crispy crust and an open, airy crumb.