Questions & Answers

  • Frequently Asked Questions

    • Can you freeze yeast?

      Yeast should not be frozen. If you want yeast with a longer shelf life, we recommend KronJäst dry yeast. Yeast is a single-celled living organism. When frozen, the cells can burst as the water inside them expands. This causes the cells to die and release enzymes that negatively affect the baking process. However, the yeast is safe to use even after freezing.

    • Can I use dry yeast for cold fermentation overnight in the refrigerator?
      Yes, absolutely. The difference between dry yeast and fresh yeast (aside from the amount used) is that dry yeast takes longer to activate and needs to be handled gently. I suggest mixing the dry yeast into the flour when weighing out the ingredients for the dough; this gently awakens the yeast cells. Once the dough is fully mixed, let it rest at room temperature for about 60 minutes before placing it in the refrigerator for further proofing. So, aside from the amount used and the slightly longer time it takes for the dry yeast to “get going,” the conditions are the same.
    • Is it possible to let the dough proof for longer than 12 hours?

      It’s possible to let dough ferment in the refrigerator for more than 12 hours without any problems; bakeries that use cold fermentation for their bread usually do this for about 18–20 hours. Time, temperature, handling, and the composition of the ingredients are the factors that influence the fermentation process in dough. It is therefore difficult to provide exact measurements and timing instructions without knowing these conditions. Yeast cells work more slowly in a cold environment so you’ll need to adjust the time and amount of yeast based on the parameters mentioned above.

       

    • How much dry yeast is equivalent to fresh yeast?
      1 packet of KronJäst dry yeast (14 g, about 4 tsp) is equivalent to 1 packet of 50 g of fresh KronJäst.
    • How does KronJäst Eko differ from KronJäst for Bread and KronJäst for Sweet Doughs when baking?

      Organic yeast requires a longer proofing time to achieve the same results as KronJäst for bread. We do not recommend using organic yeast for sweet doughs. We recommend extending the proofing time by about 30 minutes when baking unsweetened bread or everyday bread, and by at least 60 minutes when baking sweet doughs (more than 2.5 tablespoons of sugar per 14 deciliters of flour).

    • Should I mix dry yeast with flour or with the liquid in the dough?
      The gentlest way to activate the dry yeast is to mix it with the flour, but you can also dissolve the dry yeast in the dough liquid.  
    • What should the temperature of a ready-to-use dough be?
      The optimal dough temperature for a premixed dough should be between 26 and 28°C.
    • What should the temperature of the dough liquid be when I bake with dry yeast?
      The current recommendation for dough temperature is 37°C. Previously, the recommendation was 40°C, but since dough mixers generally generate a lot of heat in the dough, we have lowered the previously recommended temperature because we want to ensure that our customers get the best possible results with their baked goods. Note that yeast can tolerate dough liquid of any temperature; the only difference is that the dough will rise more slowly. However, yeast is more sensitive to excessive heat and dies at 50°C.  
    • Where can I buy KronJäst sourdough?

      You can find KronJäst Sourdough at Mathem and in well-stocked ICA and Coop stores. If KronJäst Sourdough is not available or is out of stock at your store, please contact the category manager at your store—they’ll surely be happy to help. Unfortunately, we are unable to answer questions about individual stores’ product assortments.

    • Why doesn't fresh KronJäst always contain 50 g, as promised on the package?
      This is because the yeast dries out during storage. Yeast contains water both inside and around the yeast cell, and during storage, this water evaporates. The packages may lose some weight, but the yeast’s activity remains intact.
    • Where can I buy KronJäst?
      All KronJäst products are available at well-stocked grocery stores. You’ll find fresh KronJäst in the refrigerated section, while dry KronJäst is located on the flour/baking shelf. Unfortunately, we’re unable to provide information about individual stores’ product selections, but please feel free to speak with the category manager at your store—they’ll surely be happy to help.
    • In what way is "Organic Yeast" organic?
      The main ingredient in the production of conventional yeast is molasses, which is a byproduct of the sugar industry. When our organic yeast is produced, molasses is not used at all; instead, the main ingredient is grain. The grain used is organically grown, unlike the molasses, which is not organic. The reason we do not use organic molasses is that its availability is relatively limited. This is also why organic yeast differs from conventional yeast in both appearance and aroma. In the production of both conventional and organic yeast, the yeast is cultured in large tanks where it multiplies and forms more yeast cells under optimal growing conditions (temperature, pH, access to air, and nutrients).
    • What kind of yeast should I use?
      KronJäst for Bread is recommended when you’re baking bread with no sugar or only a small amount—less than 2.5 tablespoons of sugar per 14 dl of flour. If, on the other hand, you’re baking sweet bread or buns, you’ll get better results and a larger loaf with KronJäst for Sweet Doughs. Pay a little extra attention to the rising process if you’re not using the “right” yeast. Rising times can be affected, so it may take a little longer for bread to rise—for example, when using KronJäst for Sweet Doughs to make plain bread—and the same applies if you’re baking sweet bread with KronJäst for Plain Bread.

  • Common Mistakes

    • The dough isn't rising well
      • The dough was too hot or too cold.
      • The ingredients were too cold.
      • The proofing area was too cold and drafty.
      • There was too much flour in the dough.
      • There was too much coarse flour in the dough.
      • There was too much fat, sugar, salt, or eggs in the dough.
      • The yeast was too old.

       

    • The bread cracks
      • The bread didn't rise long enough.
      • The dough wasn't mixed well enough.
      • There was too much flour in the dough.
      • The heat was uneven in the oven.
    • The bread turns out too heavy and dense
      • The dough contained too much fat or sugar.
      • The bread didn't rise long enough on the baking sheet.
      • There was too much flour in the dough.
    • The bread spreads out and flattens
      • There wasn't enough flour in the dough.
      • The proofing area was too warm.
      • The yeast was dissolved in sugar.
      • The yeast had been frozen.
      • The dough wasn't mixed well enough.
    • The bread has pores that are too large
      • The dough wasn't mixed well enough.
      • The dough was left to rise for too long.
      • The dough was too warm.
      • There wasn't enough flour in the dough.

  • Baking Tips

    • What's the best way to let my baked goods rise?
      Place your baked goods on a baking sheet lined with parchment paper in your turned-off oven with only the light on; you can place a small bowl of lukewarm water at the bottom of the oven to add a little extra moisture. This creates the perfect proofing environment for your baked goods, with just the right amount of heat and moisture. Remove the baking sheets to room temperature once the pastries have finished rising, preheat the oven, and bake them once the oven is hot.
    • Any tips for letting it rise overnight?
      Mix the dough in the evening and let it rest for 30 minutes, shape your rolls or buns, and place them on a baking sheet lined with parchment paper in your turned-off oven. Place 3–4 freezer packs at the top of the oven and let your baked goods rise slowly overnight. Remove the baking sheets and freezer packs from the oven and let them sit at room temperature until the oven is hot; then bake your rolls or buns and serve them for a delicious breakfast.
    • I've heard of instant yeast. What is it?
      Yeast is a microorganism that produces carbon dioxide in the dough, which gives the bread its volume. During this process, the yeast also contributes significantly to the bread’s aroma. Baking powder is often loosely referred to as “chemical yeast” or “instant yeast.” Baking powder is a mixture of salts that releases carbon dioxide upon contact with water. This is a quick process, but the downside is that no aroma develops. The bread often ends up dry and tasteless.
    • I use a bread machine—which type of yeast is best for that?
      When using a bread machine, we recommend dry KronJäst. If you do not use the entire package, you can fold the top over the opening and store it in the refrigerator for up to 3 days. The quality of the yeast deteriorates with longer storage.
    • Can I make my dough in the evening, store it in the fridge, and then bake it in the morning?
      Yes, that works just fine. Take the dough out in the morning, shape it, let it rise, and bake it as usual. The rising takes longer because the dough is cold.
    • Is it okay to dissolve the yeast in salt instead of water?
      No! Salt and sugar should be added to yeast that has already been dissolved. For best results, mix in the salt a few minutes before the end of the kneading process, since the dough forms gluten strands more easily without the salt. When the salt is added, it in turn helps protect and preserve the gluten strands.
    • The dough won't rise properly. What am I doing wrong?
      The most common causes are: Dough liquid that is too cold or too hot, low-quality flour with a low gluten content, insufficient kneading time, or salt or sugar coming into direct contact with the yeast.
    • What kinds of dough can be cold-fermented?
      Cold-fermented dough is dough that is left to rise in the refrigerator, which requires a longer rising time. This process results in a more pronounced flavor. The next day, the dough is shaped, allowed to rise, and baked as usual. In principle, any type of dough can be cold-fermented.
    • Why should the dough rise under a baking cloth?
      Yeast needs to work in a draft-free environment for the dough to rise properly. A baking cloth provides a more even and higher temperature and helps retain moisture. You can also use a plastic bag to cover the dough, which provides even better protection against drafts.
    • When can I use fresh KronJäst, and when can I use dry KronJäst?
      There is virtually no difference; both products work equally well. KronJäst Dry has the advantage of not requiring refrigeration and having a longer shelf life. When baking with cold dough liquid, fresh KronJäst is recommended.
    • What kind of yeast should I use—KronJäst for Bread (blue) or KronJäst for Sweet Doughs (red)?
      KronJäst for Bread is recommended when you’re baking bread with little or no sugar—less than 3 tablespoons of sugar or syrup per half-liter of dough liquid. If, on the other hand, you’re baking sweet bread or buns, you’ll get better results and a larger loaf using KronJäst for Sweet Doughs.

  • Features & Contents

    • Why do KronJäst for Bread, KronJäst for Sweet Doughs, and KronJäst Organic have different yeast properties?

      Our products contain different yeast strains with different properties. Our Yeast for Bread has optimal leavening power in bread doughs because it easily absorbs maltose from the flour. However, it does not work as well in doughs with high fat and sugar content. Our Sweet Dough Yeast has optimal leavening power in sweet doughs and does not utilize maltose as quickly. Our Organic Yeast is produced from organic ingredients that are KRAV-certified and has optimal leavening power in bread doughs. Read more here. 

    • How does KronJäst Eko differ from KronJäst for Bread and KronJäst for Sweet Doughs when baking?

      Organic yeast requires a longer proofing time to achieve the same results as KronJäst for bread. We do not recommend using organic yeast for sweet doughs. We recommend extending the proofing time by about 30 minutes when baking unsweetened bread or everyday bread, and by at least 60 minutes when baking sweet doughs (more than 2.5 tablespoons of sugar per 14 deciliters of flour).

    • Does yeast contain palm oil?

      All yeast produced by KronJäst is made without palm oil.

    • Yeast is considered healthy. What is the nutritional content of yeast?

      Yeast is particularly rich in B vitamins. Below are general guidelines from the industry organization COFALEC regarding the nutritional content of baker’s yeast, dry, 95% dry matter. 

      Nutrient Contents Unit
      Energy Value 360 kcal/100 g
      Protein 43 g/100 g dry weight
      Fat 5,7 g/100 g dry weight
      Carbohydrates 19 g/100 g dry weight
      Potassium 0.6–2.5 g/100 g
      Sodium < 0,5 g/100 g
      Calcium 0.02–0.15 g/100 g
      Magnesium 0.03–0.25 g/100 g
      Iron 0.001 - 0.1 g/100 g
      B1 2–15 mg/100 g
      B2 2–8 mg/100 g
      B6 0.5–6 mg/100 g
      Folic Acid 1–4 mg/100 g
      Niacin 10–60 mg/100 g
      Biotin 0.05 - 0.25 mg/100 g
    • Is KronJäst organic?
      Yes, we carry a KRAV-certified KronJäst Organic yeast in our product line. This yeast is produced using organic ingredients, with grains as the main ingredient—not molasses, as is the case with conventional yeast. Molasses is a byproduct of the sugar industry.
    • In what way is "Organic Yeast" organic?
      The main ingredient in the production of conventional yeast is molasses, which is a byproduct of the sugar industry. When our organic yeast is produced, molasses is not used at all; instead, the main ingredient is grain. The grain used is organically grown, unlike the molasses, which is not organic. The reason we do not use organic molasses is that its availability is relatively limited. This is also why organic yeast differs from conventional yeast in both appearance and aroma. In the production of both conventional and organic yeast, the yeast is cultured in large tanks where it multiplies and forms more yeast cells under optimal growing conditions (temperature, pH, access to air, and nutrients).
    • Is yeast gluten-free?
      KronJäst for Bread and KronJäst for Sweet Dough, both fresh and dry, are completely gluten-free. The organic yeast is cultivated using heat-treated organic wheat, which is why small amounts of gluten remain. Our organic KRAV-certified yeast contains less than 20 ppm of gluten.
    • Is yeast GMO-free?

      All yeast produced by Jästbolaget is completely GMO-free.

    • Is yeast considered vegan?
      Yes, yeast is a single-celled fungus. This means that yeast is not of animal origin.
    • Does yeast contain traces of allergens?

      Common baker's yeast, Saccharomyces cerevisiae, is very easy to digest. Yeast is not included in the lists of products that cause allergies or intolerances subject to mandatory labeling under EU Regulation 1169/2011. 

    • Is yeast suitable for kosher use?

      Yes, KronJäst products are Kosher-certified, with the exception of KronJäst Whole-Grain Wheat Sourdough and KronJäst Rye Sourdough.

    • What is the difference between yeast and baking powder?
      Sodium hydrogen carbonate (or baking powder) is a chemical leavening agent that, like yeast, produces carbon dioxide. It is a crystalline powder with the E number E500. Baking powder decomposes in a slightly acidic environment, such as batter, and produces carbon dioxide, which causes the mixture to rise. However, unlike yeast, it does not produce any breakdown products that contribute flavor, aroma, or a more stable structure.

  • Retail Locations

    • Where can I buy KronJäst sourdough?

      You can find KronJäst Sourdough at Mathem and in well-stocked ICA and Coop stores. If KronJäst Sourdough is not available or is out of stock at your store, please contact the category manager at your store—they’ll surely be happy to help. Unfortunately, we are unable to answer questions about individual stores’ product assortments.

    • Where can I buy KronJäst?
      All KronJäst products are available at well-stocked grocery stores. You’ll find fresh KronJäst in the refrigerated section, while dry KronJäst is located on the flour/baking shelf. Unfortunately, we’re unable to provide information about individual stores’ product selections, but please feel free to speak with the category manager at your store—they’ll surely be happy to help.

  • Handling & Shelf Life

    • How long does an opened package of dry yeast stay fresh?
      Once opened, a package of dry yeast should be used within 3 days. Seal the bag tightly and store it in the refrigerator. The quality of the yeast deteriorates if stored for a longer period of time.
    • Where is the best place to store an opened package of fresh yeast?
      To store leftover yeast from baking, wrap it in its original wrapper, place it in a clean plastic bag, and store it in the refrigerator. Be sure to always use clean hands and utensils when dividing the yeast.
    • Why doesn't fresh KronJäst always contain 50 g, as promised on the package?
      This is because the yeast dries out during storage. Yeast contains water both inside and around the yeast cell, and during storage, this water evaporates. The packages may lose some weight, but the yeast’s activity remains intact.
    • I read on your website that, under certain circumstances, you can freeze prepared dough without destroying the yeast. What are those circumstances?
      That's absolutely right—you can freeze dough if you have a freezer set to at least -18°C and protect the dough from drying out, for example, with a plastic bag. When you take the dough out of the freezer, let it rise slowly; this will take at least twice as long as with fresh dough.
    • I noticed that the yeast had developed a white film on the outside. Can I still use it, or should I throw it away?
      A white film is not harmful and does not affect the baking results, so you can certainly use the yeast. The white film is usually caused by the yeast drying out on the surface.
    • Can I use fresh KronJäst after the best-by date?
      Yeast is a perishable product with a limited shelf life. We can only guarantee its quality up until the best-by date, but it is not unsafe to use after that date has passed. However, it may ferment less effectively or more slowly than you are used to.
    • Can you use yeast that has been frozen?
      Yeast should not be frozen. If you want yeast with a longer shelf life, we recommend KronJäst dry yeast. Yeast is a single-celled living organism. When frozen, the cells can burst as the water inside them expands. This causes the cells to die and release enzymes that negatively affect the baking process.
    • How does baking affect yeast and its components?
      (vitamins, flavor compounds, monocarboxylic acids, peptides) The longer the fermentation, the more flavors are produced. A long baking process also has a positive effect on the bread’s shelf life.
    • I usually start with cold dough liquid, and after kneading, the dough reaches a temperature between 20°C and 30°C. Is this a problem for the proofing process?
      No, the optimal dough temperature during proofing is 25–28°C.
    • Why is it recommended to add yeast to the sourdough starter?
      Just like with the sourdough you make yourself, you can bake bread without adding yeast when you use KronJäst sourdough. The reason we recommend using a little yeast is that you’ll get the same results every time. You can also bake bread the way you’re used to, while still getting the delicious flavor and qualities of the sourdough. Baking without added yeast takes longer and requires a better understanding of how long the bread needs to rise.

  • The Yeast

    • Is KronJäst's dry yeast "Instant dry yeast" or "Active dry yeast"?
      KronJäst is an “instant dry yeast.” Both “instant dry yeast” and “active dry yeast” give bread a light and airy texture, but they do so in different ways. The main difference lies in how you use them. Active dry yeast is mixed into the liquid ingredients, while instant dry yeast is mixed into the dry ingredients.
    • How does KronJäst Eko differ from KronJäst for Bread and KronJäst for Sweet Doughs when baking?

      Organic yeast requires a longer proofing time to achieve the same results as KronJäst for bread. We do not recommend using organic yeast for sweet doughs. We recommend extending the proofing time by about 30 minutes when baking unsweetened bread or everyday bread, and by at least 60 minutes when baking sweet doughs (more than 2.5 tablespoons of sugar per 14 deciliters of flour).

    • What is yeast?
      Yeast is a single-celled fungus composed of water, protein, carbohydrates, fat, minerals, and vitamins. Most of the protein consists of enzymes, which are essential for the fermentation of bread.
    • How long has yeast been used by humankind?
      Yeast can be considered the oldest microorganism domesticated by humans. Hieroglyphs indicate that the Egyptians used yeast and fermentation to produce alcoholic beverages and sourdough bread more than 5,000 years ago. The yeast industry, which emerged in the mid-20th century, focuses on selecting specific yeast strains and making them available on a large scale for various applications.
    • Where does yeast originally come from?
      Yeast has been used for thousands of years; the Egyptians and Babylonians learned to make light-colored bread by using wild yeast for fermentation. People did not know what caused fermentation until Pasteur, a French chemist and microbiologist, identified the microorganism yeast as being responsible for alcoholic fermentation. The yeast used today by bakers around the world is a strain of Saccharomyces cerevisiae.
    • What kind of yeast should I use?
      KronJäst for Bread is recommended when you’re baking bread with no sugar or only a small amount—less than 2.5 tablespoons of sugar per 14 dl of flour. If, on the other hand, you’re baking sweet bread or buns, you’ll get better results and a larger loaf with KronJäst for Sweet Doughs. Pay a little extra attention to the rising process if you’re not using the “right” yeast. Rising times can be affected, so it may take a little longer for bread to rise—for example, when using KronJäst for Sweet Doughs to make plain bread—and the same applies if you’re baking sweet bread with KronJäst for Plain Bread.
    • How does yeast affect the taste of bread?

      Through fermentation, the yeast brings out the food's characteristic flavor and aroma.

      Yeast contributes to the characteristic rich flavor of bread, sandwich bread, and wheat bread, as the fermentation process naturally produces aromatic compounds (such as esters). The longer the fermentation, the more flavors develop.

    • Can yeast cause yeast/fungal infections?
      No, yeast does not cause fungal infections. Yeast is a generic term for a variety of species, and it does indeed include Candida albicans. However, Candida albicans is completely different from baker’s yeast,Saccharomyces cerevisiae. Saccharomyces is classified as safe by the EFSA (European Food Safety Authority). Information is circulating on social media claiming that you can get a yeast infection in your stomach or genital area from eating products made with or containing baker’s yeast, such as bread, wine, and alcohol. This misunderstanding has arisen because baker’s yeast and the fungus share the same name in English (“yeast”).

  • Sourdough

    • How long can you keep an opened sourdough starter?

      KronJäst sourdough is intended for use immediately after opening. If the sourdough bag has been properly sealed and no utensils have been used inside it, it may be possible to store it for a few days.

       

    • Can you freeze KronJäst sourdough?

      Sourdough should not be frozen. Freezing has a negative effect on its activity. As a living product, freezing creates conditions that are unfavorable for the microorganisms, and the ice crystals that form can kill the cells. However, sourdough is safe to use after freezing.

    • What is KronJäst sourdough?

      It is an active rye sourdough and whole-wheat sourdough, respectively.

    • Where can I buy KronJäst sourdough?

      You can find KronJäst Sourdough at Mathem and in well-stocked ICA and Coop stores. If KronJäst Sourdough is not available or is out of stock at your store, please contact the category manager at your store—they’ll surely be happy to help. Unfortunately, we are unable to answer questions about individual stores’ product assortments.

    • Why are some sourdough bags puffed up while others aren't?

      Gas forms naturally because sourdough is a living product. If the valve on the back of the bag isn’t working properly, the gas cannot escape, resulting in swollen sourdough bags. Despite this, the sourdough is still perfectly fine to use.

    • Is there a risk that the bag could become so hard and swollen that it explodes?

      No, under normal circumstances, this shouldn't happen. To prevent the bags from swelling, store the sourdough upright so that the valve on the back doesn't get blocked. Don't place anything on top of a swollen bag, as there is a risk it might burst—for example, don't put it at the bottom of your grocery bag.

    • How does the valve on the package work?
      The valve allows gas that forms naturally inside the product to escape, but prevents air from entering the bag through the valve.
    • Why do I need to add yeast when I bake with KronJäst sourdough?

      We recommend adding a little yeast to achieve the best possible baking results. It can certainly work without it, but the yeast ensures that you get consistently good results every time and that the bread is guaranteed to rise properly—this applies both to our sourdough starter and if you’ve made your own. Sourdough contains plenty of yeast that comes naturally from the flour, but the yeast strain in sourdough is not the same as the yeast you bake with from KronJäst (Saccharomyces cerevisiae) and therefore does not have the same leavening power.

    • Does sourdough affect the gluten content of bread?
      The gluten content in the bread remains unchanged and is determined by the amount of flour you use. The bread will not contain less gluten, but because of the bacteria in sourdough and their role in the baking process, this may have a positive effect on how people with gluten sensitivity experience eating bread baked with sourdough; however, there is no scientific evidence to support this. Many people also find that they experience less bloating, but there is no scientific evidence for this either.
    • Why does bread baked with sourdough have a lower GI?
      Bread baked with sourdough takes longer to reach the small intestine, so carbohydrates are absorbed more slowly. This is true regardless of whether the sourdough is active or inactive, store-bought or homemade. Other reasons for the lower GI in sourdough bread include a lower pH, due to the lactic acid and acetic acid in the sourdough.
    • What's the difference between sourdough bread and other types of bread?
      Bread baked with sourdough has many benefits; it turns out much moister, keeps longer, and, above all, tastes better. Sourdough bread is also more nutritious, as the nutrients are absorbed more slowly and keep you feeling full longer.
    • What does sourdough do for my bread?
      Bread baked with sourdough has many benefits; it results in bread that is much moister, keeps longer, and, above all, is more flavorful. Nutritionally, sourdough bread is also healthier because the nutrients are absorbed more slowly, leading to a longer-lasting feeling of fullness. Flavor and aroma: When we make sourdough, microorganisms break down the protein in the flour into peptides and amino acids. These act as natural flavor enhancers in the bread. The acids in sourdough also contribute to the flavor. Lactic acid provides a mild, fruity flavor, while acetic acid gives it a tangy taste. Lactic acid bacteria produce lactic acid and acetic acid by breaking down starch and sugars.   Shelf Life: Sourdough lowers the pH level in the bread, which reduces the growth of unwanted microorganisms that can otherwise cause mold and bacteria. Better Baking Properties: Sourdough allows more water to be retained in the bread, which helps make it moister and less crumbly.  
    • How is KronJäst sourdough made?
      Through the fermentation of flour and water. The microorganisms break down the protein in the flour into peptides and amino acids, which act as natural flavor enhancers in the bread. Lactic acid bacteria produce lactic acid and acetic acid by breaking down starch and sugars, giving sourdough bread its characteristic taste and aroma.
    • What exactly is sourdough?
      A fermented mixture of flour and water dominated by lactic acid bacteria and yeast that occur naturally in the flour. Simply put, it can be described as “yogurt made from flour instead of milk.”
    • How do I store the sourdough starter?

      Store it upright in the refrigerator at a maximum temperature of +6°.

    • Why doesn't it fizz when you buy it at the store?

      The sourdough is in a dormant phase, and gas production is at a low level. When the sourdough comes into contact with flour, water, and heat, the process starts again. Our sourdough is not intended for use as a sourdough starter but is meant to be used in baking, together with yeast.

    • How can you keep the live culture alive in the container for so long without it dying?

      By keeping it in constant cold storage and ensuring a high level of cleanliness during packaging, the microorganisms go into a “dormant” state because there is very little available nutrition. When the product then comes into contact with flour, water, and heat, the process starts again. Our sourdough is not intended for use as a sourdough starter but is meant to be used in baking, together with yeast.

    • Can the products be used after the best-by date has passed?
      We guarantee the quality of the product until the best-by date. However, it is not dangerous to use it after the best-by date; the activity is simply lower, so your baking results will not be as good.
    • What does it mean when the flour is fermented?
      Fermented flour is made by mixing flour and water to start the fermentation process.
    • What is the difference between rye and whole-wheat?
      There are different types of flour with different strains of microorganisms, and they are fermented in different ways (time and temperature). Rye sourdough is best suited for doughs with more rye than wheat flour, and consequently, whole-wheat sourdough tastes best in doughs with mostly wheat flour, such as baguettes, pizza dough, etc. You can experiment to find your own favorite.
    • Why does the quality of the sourdough vary when I make it myself compared to when I buy KronJäst sourdough?
      When we make KronJäst sourdough, we carefully select the ingredients and follow a controlled production process, which allows us to balance the microorganisms that give the bread its great taste and aroma. A homemade sourdough starter is formed from random microorganisms, which means the result can vary from batch to batch. With a “wild” homemade sourdough—as most homemade sourdoughs are—the result can vary because the sourdough changes depending on factors such as temperature and time, which is not the case with KronJäst sourdough, which maintains the same consistent quality every time.
    • Why should you buy KronJäst ready-made sourdough when you can start your own sourdough using just flour and water? Is it better? Does it taste better? Is it easier?
      You don't have to make your own starter—we've already done it for you. You'll save time, since making your own sourdough starter takes about 5–7 days. Plus, you'll get the same quality every time.
    • Is it possible to start your own sourdough starter using KronJäst sourdough as a base?

      Our sourdough starter is not designed to be used as a sourdough base; rather, it is intended for use in baking, along with yeast. If you want to use it as a sourdough base, you can, but you’ll need to feed it for several days before it becomes active. 

  • Sailor's Buns with Cardamom and Raisins

    Sailor's Buns with Cardamom and Raisins


    KronJäst
    45 min 2 hours 55 min
  • Lemon Buns

    Lemon Buns


    Linda Hjelm
    35 min 3 hours 20 min
  • Gluten-Free Recipes!

    Gluten-Free Recipes!

    Here we've put together lots of delicious gluten-free recipes that are just as great for anyone who can tolerate gluten.

  • Are you using the right yeast?

    Are you using the right yeast?

    To ensure good baking results, you should use the right type of yeast for what you're baking.