Our recipes

th. s. Shortbread cookies. Shortbread cookies with eggs. Butter.

Dough liquid. Less flour. Soft butter.

Fat content. s. Cold. Whisk. Soft cream.

Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.

Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process.

Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.

Hydration in bread baking is about the flour’s ability to absorb liquid. Depending on the flour’s composition of starch and protein, it will have different capacities to absorb liquid.

Fermentation makes bread swell, mature and develop taste.

In Ankarsrum you can make up to 5 kilos of dough – and here you can learn how.

A general rule for storing bread and buns is never to store them in the fridge