Idun Industri: Idun Sourdough – The Tast of Fine Craftsmanship

ASSORTMENT | INSPIRATION | RECIPES | GUIDE

THE TASTE OF FINE CRAFTSMANSHIP A product range for finished breads, with inspiration and professional insights

IDUN SOURDOUGH

IDUN SOURDOUGH

Just like you, we are passionate aboput great baking. We create products of a quality you can really feel and strive to make life easier for you. We create the kinds of flavours and experiences that you want to offer your customers. What about you?

Create your own signature products.

Quality baked goods that make your business unique. Tell the story behind your products!

Like ours, your products should stand out for their taste and quality.

CONTENTS About Idun Sourdough Recipes

5–9 10–27

Sour Sara

12

Super Sour Dag

14

Mild Mathilde

16

"Bitter" Buns

18

Sourdough Pizzacrust

20

Rich Chocolate Cake

22

Whimsical Sourdough Waffles

24

The Sourdough Guide

28–35

Surdeig in focus

30

Sourdough from A–Z

32

Declaration

34

Dosage guide

35

Product list

36

IDUN SOURDOUGH

WE SHARE OUR KNOWLEDGE WITH YOU

4

IDUN SOURDOUGH

ABOUT IDUN SOURDOUGH When we make our sourdoughs at our sourdough factorym we start with a sourdough starter that contains specific sourdough bacteria. This determines which strain of bacteriadominates the acidity and ensures that each sourdough retains its characteristisc properties.

Our talented product developers have have applied their many years of experience to create various sought-after flavour profiles. This makes it possible to produce a variety of breads.

Flavour and degree of acidity varies form one sourdough to the next, and we produce both active and inactive sourdoughs.

This makes Idun sourdoughs unique in the Norwegian market.

In response to the ever-increasing cosnumer demand for better-tasting and higherquality breads, Idun established the sourdough factory at Hvam in 2012. We have ever since then, gained many years' experience in making sourdough, and are proud to be the only commercial sourdough factory in Northern Europe, using Norwegian ingredients. The fact that our sourdough is made on home soil also makes it much more sustainable than imported varieties. Like you, we are also keeen to promote sustainable development, so that today's needs can be met without ruining the chances of future generations. All our sourdoughs are based on Norwegian quality and stability on all our sourdoughs and are constantly working on improvements throughout the value chain.

Using liquid sourdoughs is more sustainable than using dried sourdoughs because the drying process uses much more energy and produces considerably more carbon emissions.

We love our expertise on baking with Idun's sourdoughs. Wheter you are an experienced sourdough baker or a complete novice, one of our specialists will gladly visit you at your bakery.

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IDUN SOURDOUGH

NATURAL INGREDIENTS Made with natural Norwegian ingredients, Idun sourdoughs are a more sustainable choice than dried or imported liquid sourdoughs. This makes Idun sourdoughs the environmentfriendly choice. Iduns sourdoughs are made by Norwegian ingredients and are liquid. This makes Idun sourdougs an environment-frindly choice compared to dried sourdoughs.

ACTIVE SOURDOUGHS contain living microorganisms and have a relatively low acidity. This type of sourdough is active when added to the dough and will continue to ferment the flour it contains. Time and temperature have a crucial impact on the extent to which the sourdoughs properties are exploited in the baking process.

The product's relativly low acidity allows you to increase the amount of active sourdough included in the recepie. This allows you to use a wider range of baking techniques to produce a greater variety of flavours and aromas for the different bread types. Active sourdougs must be stored in a cool place.

INACTIVE SOURDOUGH contain additional acid, which meakes them inactive and devoid of living microorganisms. In contrast to active sourdoughs, inactive sourdoughs will not ferment further when combined wit the flour in the recipe. Only the amount of sourdough added to the recipe is fermented.

Since inactive sourdoughs have high levels of acidity, it is especially important that you use the right amount to avoid the bread tasing too sour. An inactive sourdough can be stored at room temperature and has a longer shelf life than an active sourdough.

6

IDUN SOURDOUGH

A MATTER OF PERSONAL TASTE We make both active and inactive sourdoughs with various levels of acidity and flavour profiles.

7

IDUN SOURDOUGH

STABLE SOURDOUGHS

– same results every time!

Active sourdoughs PRODUCT NUMBER NAME

WEIGHT

30420

Idun Byggsur 20 a (barley)

10 kg

30601

Idun Havresur 35 a (oats)

10 kg

30450

Idun Hvetesur 15 a (wheat)

10 kg

30550

Idun Rugsur 20 a (rye)

10 kg

30555

Idun Rugsur 150 i US (rye)

12 kg

Inactive sourdoughs PRODUCT NUMBER

NAME

WEIGHT

30407

Idun Hvetesur 60 i (wheat)

12 kg

30401

Idun Hvetesur 60 i (wheat)

640 kg

30416

Idun Hvetesur 150 i (wheat)

12 kg

30509

Idun Rugsur 60 i (rye)

12 kg

30511

Idun Rugsur 180 i (rye)

12 kg

30408

Idun Speltsur 60 i (spelt)

12 kg

30229

Idun Surdeig med Rugkjerner (rye)

13 kg

DID YOU KNOW ...

The sourdough factory in Hvam is Norway's only commercial sourdough factory?

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IDUN SOURDOUGH

RYE gives you baked goods that are moist, rich in flavour and longer-lasting. Rye has the highest concentration of fibre of any grain, which makes it good for digestion.

WHEAT has a mild, rounded flavour profile and the best baking properties of any grain, due to its high gluten (glutening and gliadin) content.

BARLEY adds a sour taste to baked goods. The grian contains betaglucans which can help to lower blood sugar and cholesterol levels.

SPELT enhances flavor and aroma and is considered an ancient grain. Spelt has a higher protein content than wheat, as well as weaker gluten.

OATS have a slightly sweet and nutty flavour profile. Oats contain beta-glucans and are rich in fibre.

9

IDUN SOURDOUGH

10 | Recipes

IDUN SOURDOUGH

RECIPES

– for breads and buns …

Recipes | 11

IDUN SOURDOUGH

12 | Recipes

IDUN SOURDOUGH

SOUR SARA is a medium whole-grain bread baked with rye and an active

sourdough based on oats to add a good, spicy flavour to the bread. The side dish with a tange og evening meals.

INGREDIENTS

METHOD

Product name

Weight

Dough temperature

approx. 23 – 24ºC

Regal hvetemel bakeri (wheat flour)

7500 g

Kneading time

8 + 7 minutes

Regal sammalt rug, fin (fine, whole grain rye flour)

2500 g

Resting time

20 minutes (then fold the dough) + 60 minutes

Idun Havresur 35a (oat sourdough)

1000 g

Dough weight per piece

approx. 500 – 800 g

*Salt

250 g

approx. 12 – 18 hours

Hjerter-ess (liquid margarine)

100 g

Proofing time, refrigerated

Idun Procedura (improver)

80 g

approx. 2 – 4 hours

Idun Fersk gjær original (fresh yeast)

100 g

Proofing time, room temperature Steam time

3 – 5 seconds

Water

6000 g

*Water

1000 g

Baking temperature approx. 240 – 250ºC when using a stone oven.

Baking time

approx. 45 – 50 minutes

Other

*Hold back on the salt and water until there is approx. 4 minutes left of the kneading time.

TIP! Turn day-old bread into tasty crutons.

Recipes | 13

IDUN SOURDOUGH

14 | Recipes

IDUN SOURDOUGH

SUPER SOUR DAG is a moist, long-lasting and high-fibre whole-grain bread. The bread is baked with rye flour, an active rye sourdough starter and a small amount of fresh yeast. The dough is left to rise for a lomg time to bring out the bread's delicious taste and aroma.

METHOD

INGREDIENTS Product name

Weight

Dough temperature

approx. 23 – 24ºC

Regal hvetemel bakeri (wheat flour)

5000 g

Kneading time

8 + 7 minutes

Regal sammalt rug, fin (fine, whole grain rye flour)

2500 g

Resting time

20 minutes (then fold the dough) + 60 minutes

Regal sammalt hvete, fin (fine whole grain wheat flour)

2500 g

Dough weight per piece

approx. 12 - 18 timer

Idun Rugsur 20 a (Rye sourdough)

1500 g

Proofing time, refrigerated

approx. 12 - 18 hours

*Salt

250 g

approx. 2 – 4 hours

Hjerter-ess (liquid margarine)

100 g

Proofing time, room temperature

Idun Procedura (improver)

80 g

Steam time

3 – 5 seconds

Idun Fersk gjær original (fresh yeast)

100 g

Water

6000 g

*Water

1000 g

Baking temperature approx. 240 – 250ºC when using a stone oven.

Baking time

approx. 45 – 50 minutes

Other

*Hold back on the salt and water until there is approx. 4 minutes left of the kneading time.

Recipes | 15

IDUN SOURDOUGH

16 | Recipes

IDUN SOURDOUGH

MILD MATHILDE is a fine, mild-tasting bread. This recipe uses a small

amount of rye flour for a fuller and better texture. A mild and delicious bread made with sourdough that most people will like.

INGREDIENTS

METHOD

Product name

Weight

Dough temperature

approx. 23 – 24ºC

Regal hvetemel bakeri (wheat flour)

9500 g

Kneading time

8 + 7 minutes

Regal rugmel (rye flour)

500 g

Resting time

Idun Byggsur 20 a (barley sourdough)

1500 g

20 minutes (then fold the dough) + 60 minutes approx. 500–800 g

Salt

250 g

Dough weight per piece

Hjerter-ess (liquid margarine)

100 g

approx. 12 - 18 hours

Idun Procedura (improver)

80 g

Proofing time, refrigerated

Idun Fersk gjær original (fresh yeast)

100 g

Proofing time, room temperature

approx. 2 – 4 hours

Steam time

3 – 5 seconds

Water

6000 g

*Water

1000 g

Baking temperature approx. 240 – 250ºC when using a stone oven.

Baking time

approx. 45 – 50 minutes

Other

*Hold back on the salt and water until there is approx. 4 minutes left of the kneading time.

DID YOU KNOW ...

Norwegians searh for "sourdough bread" on Google an average of 4,400 times a month?

Recipes | 17

IDUN SOURDOUGH

18 | Recipes

IDUN SOURDOUGH

"BITTER" BUNS Adding a little sourdough to sweet doughs lifts the flavour. Using this recipe as your base, you can make soft rolls. Norwegian custard buns, and many other delicious sweet dough treats.

BASIC SOFT DOUGH

METHOD

Product name

Weight

Dough temperature

approx. 25–26ºC

Regal hvetemel bakeri (wheat flour)

2250 g

Kneading time

8 + 5 minutes

Regal Havremel fin (fine oat flour)

250 g

Resting time

5 - 10 minutes approx. 75–90 g

Hjerter-ess (liquid margarine)

350 g

Dough weight per piece

Sugar

400 g

approx. 12 – 18 hours

Aro 2000 malt

200 g

Proofing time, refrigerated

Idun Fersk gjær for søte deiger (fresh yeast for sweet doughs)

160 g

Proofing time, room temperature

approx. 60 minutes

Idun Havresur 35a (oat sourdough)

125 g

Steam time

approx. 195–205ºC

Idun Kjøl & Frys (baking improver)

75 g

Idun Fersk hvetebakst

25 g

Idun Cardemom

20 g

Salt

10 g

Raisins (optional)

700 g

Water

900 g

Baking temperature approx. 9 – 10 minutes

Recipes | 19

IDUN SOURDOUGH

20 | Recipes

IDUN SOURDOUGH

SOURDOUGH PIZZA CRUST A pizza with a sourdough base is a special treat. Sourdough also makes the base much easier to shape – you really must give it a try!

START BY MAKING A *POOLISH

METHOD

Product name

Weight

Dough temperature

approx. 23–24ºC

*Regal Durummel (durum flour)

1000 g

Kneading time

8 + 5 minutes

*Idun Havresur 35a (oat sourdough)

100 g

Resting time

60 minutes

*Idun Fersk gjær original (fresh yeast)

20 g

Dough weight per piece

approx. 250–500 g

*Water

1000 g

Proofing time, refrigerated

approx. 12 – 48 hours

Manitoba hvetemel tipo 00 (wheat flour)

1000 g

Proofing time, room temperature

approx. 3 – 5 minutes

Idun Havresur 35a (oat sourdough)

100 g

Salt

50 g

Sugar

40 g

Idun Kjøl & Frys (baking improver)

70 g

Hjerter-ess (liquid margarine)

50 g

Water

400 g

Baking temperature approx. 280-320ºC Baking time

approx. 3 – 5 minutes

Other

*Poolish needs to rest for three hours at room temperature or overnight in the fridge. After resting, shape the portions into rounds and refrigerate for at least 12 hours.

Recipes | 21

IDUN SOURDOUGH

22 | Recipes

IDUN SOURDOUGH

RICH CHOCOLATE CAKE Adding sourdough to your chocolate cake lifts the flavours to new hights and makes a moist cake with a velvety consistency – try it for yourself!

INGREDIENTS

METHOD

Product name

Weight

Egg

660 g

Sugar

1980 g

Idun Byggsur 20a (barley sourdough)

1440 g

Rapseed oil

1200 g

Full-cream milk

1380 g

Pasta Latte Macchiato (flavouring paste)

240 g

Plain flour (wheat)

1440 g

Cocoa

300 g

Baking powder

45 g

Vanilla sugar

54 g

Salt

14 g

Total weight

8753 g

Baking temperature approx. 170ºC Baking time

approx. 35 - 45 minutes

Number of pieces

4

Size

Product nr: 334050 Easy-bake kakeform 28 x 37 x 5 cm

1.

Whisk the egg mixture lightly with the sugar, then add the sourdough, oil, milk, and paste.

2.

Add the remaining ingredients and stir until you have a smooth batter.

3.

Pour the batter into a greased baking pan and bake the cake for about 40–50 minutes.

4.

Top with your favorite frosting and cut the cake into neat slices.

TIPS Idun Chocolate Cream is ready for use and tastes delicious with the cake.

Product ID: 15322

Recipes | 23

IDUN SOURDOUGH

TIP! Create your own signature waffles by adding, for example, oats to the batter.

24 | Recipes

IDUN SOURDOUGH

WHIMSICAL SOURDOUGH WAFFLES Number of waffles: 20 pices.

You can make waffles in countless ways. Adding sourdough to your waffle batter adds a touch of acidity, making the waffles taste a bit sharper and spicier.

INGREDIENTS Product name

Weight

Idun Vaffelmiks (waffle mix)

1000 g

Rapseed oil

276 g

Idun Havresur 35 a (oat sourdough)

400 g

Water

1000 g

METHOD

Stirred berries made with 80% fresh fruit create a delicious topping for freshly made waffles!

Idun Stirred Raspberries, bucket 4,5 kg Product ID: 500793 Idun Stirred Strawberries, bucket 4,5 kg Product ID: 500794

Combine the waffle mix, oil, sourdough, and water into a smooth, lump-free batter. Let the batter rest for 15 minutes before cooking.

Recipes | 25

IDUN SOURDOUGH

GRILLED SANDWICHES

and other tasty treats

26

IDUN SOURDOUGH

MAKE GOOD USE OF LEFTOVERS It's not always possible to sell all the bread you have baked by the end of the day, and simply throwing it away is both unprofitable and environmentally unfriendly.

Fortunaly, some stores have schemes in placve to enable their leftovers to be used by their local community, but not everyone has that opportunity. Many people coose to either sell the goods at a reduced price or throw them away at closing time – which is a real shame.

WHATS THE ALTERNATIVE? You can wrap the day's leftover bread in plastic and keep it for the next day. Then slice the loaves and use them to make a range of toasted cheese sandwiches. A light warm snack that is great for lunch or if you're feeling a bit peckish while out and about – your costumers will love it!

27

IDUN SOURDOUGH

28 | The Sourdough Guide

IDUN SOURDOUGH

THE SOURDOUGH GUIDE

– Sourdough is all about flavor and crumb, first and foremost!

The Sourdough Guide | 29

IDUN SOURDOUGH

SOURDOUGH IN FOCUS A BRIEF HISTORY OF SOURDOUGH In the past, when commercial yeast wasn’t available for baking, a portion of the basic dough was saved for the next batch. By adding sourdough to this reserved dough and using it as a starter culture, bakers were able to make the dough rise. The rising time was long because sourdough doesn’t produce as much CO₂ as yeast. It is the natural fermentation, or bacterial culture, in the sourdough that generates most of the CO₂.

WHAT IS SOURDOUGH MADE OF? Sourdough essentially consists of flour and water. Flour naturally contains bacteria, yeast, and enzymes. When the flour is mixed with water and exposed to warmth, the enzymes break down the starch in the flour into simple sugars (monosaccharides). The yeast and bacteria then consume these sugars, producing CO₂, lactic acid, and acetic acid in the process. This is called fermentation.

When we produce sourdough at Idun, we add a starter culture that contains specific bacteria. The starter culture allows us to control which bacteria dominate the gas and aroma development, ensuring we get the same type of sourdough every time. It also helps the sourdough maintain its characteristic flavor and properties over time.

BAKING TECHNICAL PROPERTIES OF IDUN SOURDOUGH: Increased dough stability Easier handling of soft doughs Improved freshness retention More attractive oven spring Tighter crumb Better slicability Less crumbling Enhanced flavor and aroma

30 | The Sourdough Guide

IDUN SOURDOUGH

TIP! Cut the loaves in different ways – to make them even more eye-cathing!

The Sourdough Guide | 31

IDUN SOURDOUGH

SOURDOUGH FROM A–Z A

F

The microorganisms are alive and will continue to produce CO₂, aroma, lactic acid, and acetic acid as long as they have access to nutrients. If the sourdough runs out of nutrients, the production of lactic acid and CO₂ nearly stops. Using active sourdough can make it possible to bake bread without added yeast. Active sourdough has a relatively short shelf life and must be stored in a cool environment.

The lactic acid bacteria ferment monosaccharides that are broken down from the flour as an energy source, producing mainly lactic acid, along with smaller amounts of acetic acid and CO₂.

ACTIVE SOURDOUGH

ACETIC ACID The lactic acid bacteria in sourdough produce acetic acid during fermentation.

B

BARLEY SOURDOUGH

FERMENTATION

FERMENTED FLOUR Flour in which the starch has been broken down, creating more binding sites for water. In addition, the low pH of the fermented flour causes the gluten proteins to change structure and also retain more water. This helps the dough hold onto moisture, resulting in baked goods that stay moist for longer.

FLOUR

Sourdough made from or based on barley gives baked goods a tangy flavor and is the most fruity in taste profile among our sourdough varieties.

The type of flour the sourdough is based on affects, among other things, flavor, acidity, and color. Mineral-rich flour provides more nutrients that support bacterial growth (coarse Norwegian flour with a high extraction rate is well suited).

D

I

DOSAGE Determining the right amount of sourdough is not straightforward. Many factors come into play, including the type of baked good, flour type, recipe composition, and other ingredients used.

That’s why we provide a recommended dosage range, which should be adjusted to suit your specific recipe. See the table on page 37 for a guideline overview.

INACTIVE SOURDOUGH When sourdough is inactive, it means it does not contain live microorganisms and does not produce CO₂. An inactive sourdough retains the properties it had at the time of production and has a longer shelf life than active sourdough.

One reason to use inactive sourdough is to add flavor, as well as to lower the pH.

L

LACTIC ACID Lactic acid is produced by lactic acid bacteria during the fermentation of sourdough.

32 | The Sourdough Guide

IDUN SOURDOUGH

N

NUTRITIONAL BENEFITS Sourdough allows for a higher proportion of whole grain flour in the dough. Whole grain flour is nutritionally beneficial because it contains more vitamins, minerals, and dietary fiber.

O

OAT SOURDOUGH Sourdough made from or based on oats provides a mild, nutty flavor and aroma.

P pH

Sourdough has a relatively low pH (around 3), which increases the shelf life of baked goods because: • Low pH enhances the effect of preservatives such as calcium propionate in bread.

• Low pH inhibits the growth of undesirable bacteria, such as mold and rope-forming bacteria.

• Low pH denatures gluten, increasing waterholding capacity and reducing sticky dough.

Denatured gluten improves ion binding (betterdeveloped gluten network, smoother cut surface, and less crumbling).

• Low pH stabilizes the baking performance of rye flour when the rye content exceeds 20 %.

SOURDOUGH Both active and inactive sourdough can be used to produce sourdough bread. The dosage depends on the rye content in the recipe and the acidity of the sourdough.

Using active sourdough allows you to bake sourdough bread with a truly distinctive character. This is also possible with inactive sourdough, but requires adding a little yeast and allowing longer resting times for the dough.

T

TTA Stands for Total Titratable Acid and indicates the total amount of acid in a product. TTA followed by a number (for example, 180) indicates that the acidity of the sourdough is 180.

U

USAGE Sourdough can be added to all leavened baked goods, but it is most commonly used in bread, sandwich loaves, baguettes, and rolls. Using sourdough in baked goods provides a number of positive effects: Baking Benefits: Increased water absorption in the dough, improved freshness retention, higher volume, more elastic dough, better crumb structure, less crumbling when slicing, and enhanced flavor and aroma.

R

RYE SOURDOUGH Sourdough made from or based on rye provides a rich and tangy rye flavor.

S

W

WHEAT SOURDOUGH Sourdough made from or based on wheat gives baked goods a rounded and mild taste.

SPELT SOURDOUGH Sourdough made from or based on spelt enhances the flavor and aroma of baked goods.

Spelt has a tangy flavor profile and a neutral, light color.

The Sourdough Guide | 33

IDUN SOURDOUGH

34 | The Sourdough Guide

IDUN SOURDOUGH

DOSAGE GUIDE SOURDOUGH can be advantageously used in all types of yeast dough where you want good flavor, aroma, dough stability, reduced crumbling, and improved shelf life. The dosage and acidity depend on the desired flavor and quality profile.

WHEAT SOURDOUGH is used where rye is not part of the base recipe and is well suited for bread types such as baguettes, sandwich loaves, and kneipp bread. It is typically an all-round quality.

RYE SOURDOUGH is used in all types of yeast dough where rye is included in the base recipe.

Rye sourdough provides a slightly stronger bread flavor than wheat sourdough.

Product ID

Name

Dosage: from – to

30401

Idun Hvetesur 60 i, container 640 kg

3–6 % på melvekt 3–15 % på melvekt

Wheat-based doughs Rye-based doughs 30407

Idun Hvetesur 60 i, spann 12 kg

3–6 % på melvekt 3–15 % på melvekt

Wheat-based doughs Rye-based doughs 30408

Idun Speltsur 60 i, spann 12 kg

3–6 % på melvekt 3–15 % på melvekt

Wheat-based doughs Rye-based doughs 30416

Idun Hvetesur 150 i, spann 12 kg

1–2,5 % på melvekt 1–6 % på melvekt

Wheat-based doughs Rye-based doughs 30420

Idun Byggsur 20 a, spann 10 kg

5–20 % på melvekt 5–50 % på melvekt

Wheat-based doughs Rye-based doughs 30450

Idun Hvetesur 15 a, spann 10 kg

5–20 % på melvekt 5–50 % på melvekt

Wheat-based doughs Rye-based doughs 30509

Idun Rugsur 60 i, spann 12 kg

3–6 % på melvekt 3–15 % på melvekt

Wheat-based doughs Rye-based doughs 30511

Idun Rugsur 180 i, spann 12 kg

1–2 % på melvekt 1–5 % på melvekt

Wheat-based doughs Rye-based doughs 30550

Idun Rugsur 20 a, spann 10 kg

5–20 % på melvekt 5–50 % på melvekt

Wheat-based doughs Rye-based doughs 30601

Idun Havresur 35a, spann 10 kg

3–15 % på melvekt 5–40 % på melvekt

Wheat-based doughs Rye-based doughs

The Sourdough Guide | 35

GET IN TOUCH WITH YOUR LOCAL BAKING SPECIALIST OR SALES CONSULTANT – WE'RE HAPPY TO HELP! Whether you have questions about our products, want to schedule a test baking, place an order, or have any other inquiries, don’t hesitate to contact us. Our dedicated sales and technical consultants, along with our customer service team, look forward to hearing from you.

BAKING SPECIALISTS Morten Veiby Head of Bakery morten.veiby@idun.no Tel: +47 480 83 760

Adrien Mazut Bakery Consultant adrien.mazut@idun.no Tel: +47 452 42 764

SALES CONSULTANT Bjørn Ronny Kristiansen Category Director Tel: +47 982 14 851

© IDUN INDUSTRI 2025 | 12/25 We reserve the right for any printing or typographical errors.

bjorn.ronny.kristiansen@idun.no

Jonas Rod Jensen Export Sales Manager jonas.rod.jensen@idun.no Tel: +47 900 52 894

Phone +47 22 09 48 48 | kundeservice@idun.no | idun-industri.no