{"id":3341,"date":"2020-04-05T20:18:16","date_gmt":"2020-04-05T18:18:16","guid":{"rendered":"http:\/\/aslaugsbakery.dk\/?p=1339"},"modified":"2023-02-11T15:17:09","modified_gmt":"2023-02-11T14:17:09","slug":"lav-din-egen-surdej-paa-kun-6-dage","status":"publish","type":"post","link":"https:\/\/aslaugsbakery.com\/index.php\/2020\/04\/05\/lav-din-egen-surdej-paa-kun-6-dage\/","title":{"rendered":"Lav din egen surdej – p\u00e5 kun 6 dage"},"content":{"rendered":"\n

Hvad er surdej<\/em>?
Surdej er naturens g\u00e6r. Det er ogs\u00e5 derfor det af og til bliver kaldt `wild yeast\u00b4<\/strong>
En surdej best\u00e5r kun af mel og vand. Mel indeholder en masse n\u00e6ringsstoffer, hvilket g\u00f8r at n\u00e5r det f\u00e5r den rette temperatur og fugtighed, begynder det at danne m\u00e6lkesyrebakterier og g\u00e6rsvampe. G\u00e6rsvampene g\u00f8r at br\u00f8det h\u00e6ver og m\u00e6lkesyren fra m\u00e6lkesyrebakterierne giver br\u00f8det sin velkendte smag. <\/p>\n\n\n\n

Hvorfor bage med surdej?
<\/em>I mel findes der en masse jern, zink og magnesium, som er godt for kroppen. Problemet er bare at de er bundet af noget der hedder fytin, hvilket g\u00f8r at de ikke optages i ford\u00f8jelsen. S\u00e5 derfor er der mange at de gode ting fra br\u00f8d, som man ikke f\u00e5r optaget n\u00e5r man bager med almindelig g\u00e6r.
N\u00e5r man bager med surdej eller bager langtidsh\u00e6vede deje, dannes der et enzym der hedder fytase. Fytase nedbryder fytin s\u00e5 at mere jern, zink og magnesium frigives.
Surdejsbr\u00f8d er desuden ogs\u00e5 med til at stabilisere blodsukkeret, hvilket ogs\u00e5 g\u00f8r at man f\u00f8ler sig m\u00e6t i l\u00e6ngere tid.
Og s\u00e5 nedbryder surdej ogs\u00e5 gluten, s\u00e5 man oplever at mange flere glutenallergikere godt kan spise det. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Lyst til at l\u00e6se mere om surdej, hvilke redskaber jeg bruger n\u00e5r jeg bager med surdej og hvordan du holder din surdej i live? L\u00e6s mere her!<\/a><\/p>\n\n\n\n

\n\n\n\n

Dette skal du bruge:<\/em>
En v\u00e6gt
<\/em>En lille sk\u00e5l, gerne med l\u00e5g
En dejskraber
En ske
Hvedemel af god kvalitet (br\u00f8dmel)
Rugmel
Vand<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Dag 1:<\/em><\/strong>
Bland 100 g vand, 30 g rugmel og 35 g hvedemel godt sammen.
D\u00e6k det med et l\u00f8st l\u00e5g og lad det st\u00e5 ved stuetemperatur (ca 20-22\u00b0C) til n\u00e6ste dag.<\/p>\n\n\n\n

Dag 2:<\/em><\/strong>
Ingen fodring i dag!
R\u00f8r grundigt i dejen, og skrab siderne s\u00e5 du undg\u00e5r mug. D\u00e6k det med et l\u00f8st l\u00e5g og lad det st\u00e5 ved stuetemperatur (ca 20-22\u00b0C) til n\u00e6ste dag. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Dag 3:<\/em><\/strong>
Dejen kan nu begynde at lugte lidt, og m\u00e5ske ser den skilt ud. Bare forts\u00e6t, n\u00e5r en surdej begynder at skille er det fordi den er sulten.
Fodre dejen med 100 g vand, 30 g rugmel og 35 g hvedemel.
R\u00f8r det grundigt sammen, og d\u00e6k igen med l\u00f8st l\u00e5g.
Lad det st\u00e5 ved stuetemperatur (20-22\u00b0C) til n\u00e6ste dag.<\/p>\n\n\n\n

Dag 4:<\/em><\/strong>
Ingen fodring idag!
R\u00f8r grundigt i dejen. Husk at skrabe siderne, s\u00e5 du undg\u00e5r mug.
Nu kan du begynde at lugte surdejen. Kan lugte lidt d\u00e5rligt, men forts\u00e6t, det skal nok virke.
D\u00e6k med et l\u00f8st l\u00e5g og lad st\u00e5ved stuetemperatur (20-22\u00b0C) til n\u00e6ste dag.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Dag 5: 1\/2<\/em><\/strong>
Tag 50 g af dejen fra (discard). Smides ud, eller r\u00f8r det f.eks. i en pandekagedej<\/a> for smag.
Fodre som sidst – 100 g vand, 30 rugmel og 35 g hvedemel.
R\u00f8r grundigt sammen og lad st\u00e5 ved stuetemperatur med l\u00f8stsiddende l\u00e5g p\u00e5. Fodres igen om 8-12 timer.<\/p>\n\n\n\n

Dag 5: 2\/2<\/em><\/strong>
Efter 8-12 timer fjerner (discard) du 100 g. Smides ud, eller r\u00f8r det f.eks. i en pandekagedej<\/a> for smag.
Fodre nu dejen med 80 g vand, 30 g rugmel (eller groft hvedemel eller groft speltmel) og 60 g hvedemel.
R\u00f8r godt sammen, og skrab siderne rene.
D\u00e6k med et l\u00f8stsiddende l\u00e5g, og lad det st\u00e5 ved stuetemperatur (20-22\u00b0C) til n\u00e6ste dag.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Dag 6: 1\/2<\/em><\/strong>
Fjern 100 g af dejen (discard).
Fodre med 80 g lunkent vand, 30 g rugmel (eller groft hvedemel eller groft speltmel) og 60 g hvedemel.
Du vil opleve at din surdej nu har en tykkere konsistens. Dette er fordi den nu har en hydration p\u00e5 100%. Hvilket betyder at den best\u00e5r af 50% vand og 50% mel.
R\u00f8r det grundigt sammen, og skrab siderne.
D\u00e6k med et l\u00f8stsiddende l\u00e5g, og lad det st\u00e5 ved stuetemperatur (20-22\u00b0C) i 4-6 timer.<\/p>\n\n\n\n

Dag 6: 2\/2<\/em><\/strong>
Pr\u00f8v af lave en float-test. Fyld et glas halvt op med k\u00f8ligt vand. H\u00e6ld nu en teske af din surdej over i glasset. Hvis den flyder er den klar til brug.
Du m\u00e5 ikke r\u00f8re i sudejen f\u00f8r du tager testen, da du sl\u00e5r al luften ud, og testen ikke vil virke.
Nu er din surdej klar!
S\u00e5 er det igang med at smide en dej sammen.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

H\u00e6ld din surdej over i f.eks. et syltet\u00f8jsglas, og lad det st\u00e5 med l\u00f8st l\u00e5g. Opbevares ved stuetemperstur og fodres hver dag.
Du kan ogs\u00e5 opbevare det i k\u00f8leskabet, skal da fodre en gang om ugen.
Bare husk at tage den ud 1-2 dage f\u00f8r du skal bage, s\u00e5 den har tid til at komme ud af sin dvale. <\/p>\n\n\n\n

Du kan l\u00e6se mere om opbevaring, hvodan du kan dele din surdej med andre og hvordan du laver en backup lige her.<\/a><\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n
Disse 3 br\u00f8d, bagte jeg med en surdej, der kun var 6 dage gammel.<\/figcaption><\/figure>\n\n\n\n

Lyst til at vise mig dine kreationer? S\u00e5 tag mig p\u00e5 instagram\u00a0@aslaugsbakery<\/a>, facebook\u00a0Aslaug\u2019s Bakery<\/a>, eller p\u00e5 TikTok\u00a0@aslaugsbakery<\/a>. Ville elske at se dem!<\/p>\n\n\n\n

\/Aslaug<\/p>\n","protected":false},"excerpt":{"rendered":"

Lav din egen surdej p\u00e5 kun 6 dage, og gl\u00e6d din krop med br\u00f8d og kager af godt kvalitet. <\/p>\n","protected":false},"author":1,"featured_media":1522,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_themeisle_gutenberg_block_has_review":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[449,76,164],"tags":[623,624,451,458],"class_list":["post-3341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-surdej","category-historisk-bagvaerk","category-opskrifter","tag-lav-din-egen-surdej","tag-sourdough","tag-surdej","tag-vegansk"],"yoast_head":"\nLav din egen surdej - p\u00e5 kun 6 dage - Aslaugs Bakery<\/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:\/\/aslaugsbakery.com\/index.php\/2020\/04\/05\/lav-din-egen-surdej-paa-kun-6-dage\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lav din egen surdej - 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