FermenteaWhere food goes to change

Estonia

Recipes by the places recorded in their sources.

Estonia

3 recipes

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A dark Estonian rye sourdough loaf with sunflower, pumpkin and caraway seeds, sliced on a wooden board.

Must leib (Estonian black rye bread)

This Estonian rye loaf uses a sourdough preferment, a rye scald and soaked seeds, with a small amount of baker’s yeast. Two tins bake through a staged hot-to-moderate oven schedule.

Estonia · Modern adaptation
· Grains and starches
A small glass cruet and tasting bowl of pale-yellow birch sap vinegar on a wooden table with birch bark nearby.

Birch sap vinegar

Vinegar from spring birch sap fermented to alcohol and then acetic acid, usually with added sugar or honey because the sap is so dilute; made in Sweden and described in older eastern European accounts.

Sweden · Modern adaptation
· Condiments