{"id":708,"date":"2024-07-01T03:10:24","date_gmt":"2024-07-01T01:10:24","guid":{"rendered":"https:\/\/madebymary.se\/?p=708"},"modified":"2024-08-24T12:40:02","modified_gmt":"2024-08-24T10:40:02","slug":"sa-har-gor-jag-min-egen-surdeg","status":"publish","type":"post","link":"https:\/\/madebymary.se\/en\/sa-har-gor-jag-min-egen-surdeg\/","title":{"rendered":"S\u00e5 h\u00e4r g\u00f6r jag min egen surdeg"},"content":{"rendered":"<p>Att g\u00f6ra sin egen surdeg \u00e4r b\u00e5de roligt och givande. Det \u00e4r en process som kr\u00e4ver t\u00e5lamod och noggrannhet, men resultatet \u00e4r v\u00e4rt det \u2013 ett h\u00e4lsosamt, smakrikt br\u00f6d som du kan vara stolt \u00f6ver. H\u00e4r delar jag med mig av min metod f\u00f6r att skapa och underh\u00e5lla en surdegskultur fr\u00e5n grunden.<\/p>\n<h2>Vad \u00e4r surdeg?<\/h2>\n<p>Surdeg \u00e4r en naturlig j\u00e4st som best\u00e5r av mj\u00f6l och vatten som har j\u00e4st och fermenterats under en viss tid. Denna fermenteringsprocess utvecklar naturliga j\u00e4st- och mj\u00f6lksyrebakterier som hj\u00e4lper br\u00f6det att j\u00e4sa och ger det en unik, syrlig smak.<\/p>\n<h2>Steg 1: Samla ingredienser och utrustning<\/h2>\n<p><strong>F\u00f6r att starta en surdeg beh\u00f6ver du:<\/strong><\/p>\n<ul>\n<li>R\u00e5gmj\u00f6l eller fullkornsvetemj\u00f6l (anv\u00e4nds f\u00f6r sin h\u00f6ga n\u00e4rings- och j\u00e4sthalt)<\/li>\n<li>Vatten (helst filtrerat eller k\u00e4llvatten, undvik klorerat vatten)<\/li>\n<li>En ren glasburk eller plastbeh\u00e5llare med lock<\/li>\n<li>En k\u00f6ksv\u00e5g (f\u00f6r noggrann m\u00e4tning)<\/li>\n<li>En tr\u00e4slev eller plastsked f\u00f6r omr\u00f6rning<\/li>\n<\/ul>\n<h2>Steg 2: Starta din surdeg<\/h2>\n<h3>Dag 1<\/h3>\n<ol>\n<li>V\u00e4g upp 100 gram r\u00e5gmj\u00f6l och 100 gram vatten.<\/li>\n<li>Blanda mj\u00f6l och vatten i burken tills det \u00e4r en j\u00e4mn smet.<\/li>\n<li>T\u00e4ck burken l\u00f6st med locket eller en k\u00f6kshandduk och l\u00e5t den st\u00e5 i rumstemperatur i 24 timmar.<\/li>\n<\/ol>\n<h3>Dag 2<\/h3>\n<ol>\n<li>Du kommer nu att b\u00f6rja mata din surdeg. Kasta h\u00e4lften av blandningen fr\u00e5n dag 1.<\/li>\n<li>Tills\u00e4tt 100 gram nytt mj\u00f6l och 100 gram vatten till den kvarvarande blandningen.<\/li>\n<li>Blanda v\u00e4l och t\u00e4ck l\u00f6st igen. L\u00e5t st\u00e5 i ytterligare 24 timmar.<\/li>\n<\/ol>\n<h2>Steg 3: Mata och observera<\/h2>\n<h3>Dag 3-7<\/h3>\n<ol>\n<li>Upprepa processen fr\u00e5n dag 2 varje dag: kasta h\u00e4lften och tills\u00e4tt 100 gram mj\u00f6l och 100 gram vatten.<\/li>\n<li>Under denna tid kommer du att b\u00f6rja se sm\u00e5 bubblor i blandningen och m\u00e4rka en mild syrlig doft. Detta \u00e4r ett tecken p\u00e5 att j\u00e4st- och mj\u00f6lksyrebakterierna aktiveras.<\/li>\n<\/ol>\n<h2>Steg 4: Anv\u00e4nda din surdeg<\/h2>\n<p>Efter ungef\u00e4r en vecka borde din surdeg vara bubblig och ha en trevlig syrlig doft. Den \u00e4r nu redo att anv\u00e4ndas f\u00f6r att baka br\u00f6d. N\u00e4r du bakar, se till att alltid spara en del av din surdeg f\u00f6r framtida anv\u00e4ndning.<\/p>\n<h3>F\u00f6rvara surdegen<\/h3>\n<ol>\n<li>N\u00e4r du inte anv\u00e4nder surdegen, f\u00f6rvara den i kylsk\u00e5pet.<\/li>\n<li>Mata den en g\u00e5ng i veckan med lika delar mj\u00f6l och vatten f\u00f6r att h\u00e5lla den aktiv.<\/li>\n<\/ol>\n<h3>Bakning med surdeg<\/h3>\n<p>N\u00e4r du anv\u00e4nder surdeg i bakning, kom ih\u00e5g att den kr\u00e4ver l\u00e4ngre j\u00e4stider \u00e4n kommersiell j\u00e4st. H\u00e4r \u00e4r en enkel grundrecept f\u00f6r ett surdegsbr\u00f6d:<\/p>\n<h3>Ingredienser:<\/h3>\n<ul>\n<li>500 gram vetemj\u00f6l<\/li>\n<li>350 gram vatten<\/li>\n<li>100 gram aktiv surdeg<\/li>\n<li>10 gram <a href=\"https:\/\/madebymary.se\/en\/salt-ar-livsviktigt-for-kroppen\/\">salt<\/a><\/li>\n<\/ul>\n<h3>Instruktioner:<\/h3>\n<ol>\n<li>Blanda mj\u00f6l och vatten i en stor sk\u00e5l och l\u00e5t st\u00e5 i 30 minuter (autolys).<\/li>\n<li>Tills\u00e4tt surdeg och salt och blanda tills degen \u00e4r sl\u00e4t.<\/li>\n<li>L\u00e5t degen j\u00e4sa i en t\u00e4ckt sk\u00e5l i rumstemperatur i cirka 4-6 timmar, v\u00e4nd degen var 30 minut under de f\u00f6rsta 2 timmarna.<\/li>\n<\/ol>\n<ol>\n<li>Forma degen och l\u00e5t j\u00e4sa ytterligare 1-2 timmar eller tills den har f\u00f6rdubblats i storlek.<\/li>\n<li>Gr\u00e4dda i en f\u00f6rv\u00e4rmd ugn p\u00e5 230\u00b0C i cirka 30-40 minuter eller tills br\u00f6det har en fin, gyllenbrun skorpa.<\/li>\n<\/ol>\n<h2>Avslutande tankar<\/h2>\n<p>Att g\u00f6ra och underh\u00e5lla sin egen surdeg kr\u00e4ver tid och engagemang, men det \u00e4r en otroligt givande process. Det ger inte bara m\u00f6jlighet att njuta av hembakat br\u00f6d med en unik smak, utan ocks\u00e5 en k\u00e4nsla av prestation. Jag hoppas att mina steg och tips kan hj\u00e4lpa dig att komma ig\u00e5ng med din egen surdegskultur och inspirera dig att experimentera med olika recept och tekniker. Lycka till och njut av ditt bakande!<\/p>","protected":false},"excerpt":{"rendered":"<p>Att g\u00f6ra sin egen surdeg \u00e4r b\u00e5de roligt och givande. Det \u00e4r en process som kr\u00e4ver t\u00e5lamod och noggrannhet, men resultatet \u00e4r v\u00e4rt det \u2013 ett h\u00e4lsosamt, smakrikt br\u00f6d som du kan vara stolt \u00f6ver. H\u00e4r delar jag med mig<\/p>","protected":false},"author":1,"featured_media":3378,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","footnotes":""},"categories":[55,8,7,21],"tags":[],"class_list":["post-708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allmant","category-bakning","category-brod-mjuka-kakor","category-recept","","tg-column-two"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>S\u00e5 h\u00e4r g\u00f6r jag min egen surdeg - Made by Mary<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/madebymary.se\/en\/sa-har-gor-jag-min-egen-surdeg\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"S\u00e5 h\u00e4r g\u00f6r jag min egen surdeg - Made by Mary\" \/>\n<meta property=\"og:description\" content=\"Att g\u00f6ra sin egen surdeg \u00e4r b\u00e5de roligt och givande. 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