surdejs

Surdejs is a Danish term referring to sourdough. It is a leavened bread made using a starter, which is a fermented dough containing wild yeasts and lactic acid bacteria. The starter is a living culture that is fed and maintained regularly, typically with flour and water.

The process of making surdejs bread involves mixing the starter with flour, water, and salt, followed by a long fermentation period. This slow fermentation is responsible for the characteristic tangy flavor and chewy texture of sourdough. The wild yeasts produce carbon dioxide, causing the dough to rise, while the bacteria contribute to the complex, slightly sour taste and also help preserve the bread.

Surdejs bread is known for its digestibility, as the long fermentation process breaks down some of the gluten and phytic acid in the flour, making it easier for some people to digest compared to commercially yeasted breads. It can be made with various types of flour, including rye, wheat, and spelt, each contributing a different flavor profile and texture to the final loaf. The crust of a well-made surdejs bread is often crispy and golden brown, while the crumb is typically open and airy. The art of sourdough baking, or surdejsbagning, is a popular tradition in Denmark and many other parts of the world.