Surdeigsbrød med rosmarin og hvitløk

The wild yeast fermentation really comes through—the crumb is open and airy, and the tang is present but not overpowering. I've made three sandwiches with it so far and the fiber-rich bran keeps it feeling substantial without being heavy.

The crust has that perfect crackle and chew while the inside stays tender, and the rosemary garlic flavor is balanced without being overpowering. You can really taste the depth from the wild yeast fermentation, and it's held up well for days without going stale. Since it's packed with fiber and prob

The tang from the wild yeast really comes through in every bite, and the crust stays crisp even on day two. I sliced it thin for a sandwich and it held up beautifully while still being chewy inside.