A blog about food and sourdoughbread
There is something special about potatoes here in Sweden. Or was, perhaps you should say because the younger generation does not see the potato as irreplaceable in most meals. Not unless it has been deep fried, of course.
But for many older Swedes, a dinner without potatoes is almost unthinkable.
But if we go back to the 18th century, it was a little different. Olof Rudbeck had admittedly brought home and planted some potatoes as early as 1658, but then only as an ornamental plant.
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.
