A blog about food and sourdoughbread
Bagels are special.
I mean, the fact that they are boiled before baking separates them from most other bread.
It’s said that they originated in the area around Krakow in Poland during the 17th century.
I’ve read somewhere that bagels are originally sourdough bread.
It doesn’t surprise me.
There was hardly any baker’s yeast in the 17th century.
So we are going back to the roots here.
There is something magical about baking Pita bread.
First, there is nothing.
But after a minute or two, you can see how the outer edge begins to rise slightly.
Then it all comes at the same time.
And it goes quickly.
It almost looks like someone is inflating a balloon.
Sandwich bread is a sad story here in Sweden.
The cheapest ones are close to useless. But even if you pay some extra for a loaf of bread, you will probably be disappointed.
Some producers claim that they are baking with sourdough.
That is, of course, not true. They only add sourdough to get at least some taste to the bread.
The fermentation process is dependent on baker’s yeast.
And it’s a fast process.
I have read somewhere that ordinary sandwich bread is not allowed proof for more than 15 minutes.
I don’t know if it’s true. Hopefully not, but if it is, it’s depressing.
