kimmokerroksen

Kimmokerroksen refers to a Finnish term that translates to "foamy layer" or "froth layer." It is most commonly encountered in the context of certain food preparation, particularly when making traditional Finnish rye bread. During the baking process, a specific type of sourdough starter, known as "juuri," is used. This juuri is a fermented mixture of rye flour and water. When this juuri is combined with more rye flour and water and allowed to ferment further, it develops a characteristic light, airy, and foamy top layer. This foamy layer is the kimmokerros.

The presence of kimmokerros is often seen as an indicator of a healthy and active sourdough starter. It signifies that the yeast and bacteria within the starter are actively producing gases, which contribute to the leavening of the bread. This airy structure within the kimmokerros also plays a role in the texture and flavor development of the final rye bread. While not always explicitly named in recipes, its formation is a natural part of the traditional sourdough baking process in Finland. The term is used by bakers to describe this visual cue of fermentation activity.