sörkjooks
Sörkjooks, also known as sour rye bread, is a traditional bread from the Baltic region, particularly popular in Estonia, Latvia, and Lithuania. It is characterized by its dense, dark crust and a slightly sour taste, which comes from the use of rye flour and a fermentation process. The bread is typically made with a dough that includes rye flour, water, salt, and sometimes yeast or sourdough starter. The fermentation process can take several days, allowing the flavors to develop and the bread to rise naturally.
Sörkjooks is often enjoyed as a side dish with various meals, such as soups, stews, and smoked
The preparation of sörkjooks involves several steps. First, the dough is mixed and allowed to ferment, which
Sörkjooks has a rich history and cultural significance in the Baltic region. It is often associated with