Bread baking

The traditional rye bread is made using a sourdough method. The main ingredients are rye flour, water and starter culture. The same ingredients are used for fresh bread, crispbread, and thin crisp. The type of end product depends on flour type, other ingredients, the process, baking conditions and time, as well as the size and shape of the bread.

Starter culture has a central role in determining the flavor, appearance and texture of the finished product. In the sourdough method, the main ingredients are mixed and fermented for about 12-20 hours at a temperature of 26-30 centigrade. During the fermentation period the lactic acid bacteria and the sourdough yeast grow, and due to the microbial activity and the enzymatic reactions of the microflora, flavor compounds are formed. The main components formed are lactic acid and acetic acid. After fermentation more flour, water, and other ingredients are mixed to the sourdough to make the dough.

The dough is left to rise for a short period, after which the breads are shaped, left to rise again and baked. During the time when rye bread was traditionally baked at home, each household kept their own sourdough starter. Today, the same goes for bakeries. Each bakery has their own sourdough starter, which they take great pride in. The quality of the starter used determines the quality of your bread.