Sourdough bread in Finland and Eastern Europe

Teija-Tuula Valjakka; Kati Katina; Heikki Kerojoki

Sourdough bread in Finland and Eastern Europe

Teija-Tuula Valjakka, Kati Katina, Heikki Kerojoki

VTT Technical Research Centre of Finland

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Professional

Abstract

Sourdough baking is the traditional way of making bread in Finland and northeastern Europe. Most rye bread made in Finland is sourdough rye bread, although in parts of southeastern Finland sourdough bread from barley has also been and is still being made to some extent. Traditionally, sourdough wheat bread has not been produced in Finland. However, wheat preferments fermented with baker’s yeast are generally used in wheat baking.

Original language	English
Title of host publication	Handbook of Dough Fermentations
Editors	Karel Kulp, Klaus Lorenz
Place of Publication	Boca Raton
Publisher	CRC Press
Pages	269-295
Publication status	Published - 2003
MoE publication type	D2 Article in professional manuals or guides or professional information systems or text book material

Publication series

Series	Food science and technology
Volume	127
ISSN	1559-6443

Cite this

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AU - Katina, Kati

AU - Kerojoki, Heikki

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N2 - Sourdough baking is the traditional way of making bread in Finland and northeastern Europe. Most rye bread made in Finland is sourdough rye bread, although in parts of southeastern Finland sourdough bread from barley has also been and is still being made to some extent. Traditionally, sourdough wheat bread has not been produced in Finland. However, wheat preferments fermented with baker’s yeast are generally used in wheat baking.

AB - Sourdough baking is the traditional way of making bread in Finland and northeastern Europe. Most rye bread made in Finland is sourdough rye bread, although in parts of southeastern Finland sourdough bread from barley has also been and is still being made to some extent. Traditionally, sourdough wheat bread has not been produced in Finland. However, wheat preferments fermented with baker’s yeast are generally used in wheat baking.

UR - https://doi.org/10.1201/9780203911884

M3 - Chapter or book article

T3 - Food science and technology

SP - 269

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BT - Handbook of Dough Fermentations

A2 - Kulp, Karel

A2 - Lorenz, Klaus

PB - CRC Press

CY - Boca Raton

ER -

Sourdough bread in Finland and Eastern Europe

Abstract

Publication series

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