Browsing by Subject "hapanjuuri"

Abstract Objectives. Sourdough is a traditional dough raiser grown over time from flour and water. In addition to the lifting property, the sourdough gives the dough its taste and texture and increases its shelf life. Sourdough baking has grown in popularity in recent years, and the number of members of Facebook’s Hapanjuurileipurit group has doubled in the past year. This work investigates why sourdough baking is now so popular. The study finds out what motivates bakers to choose sourdough baking as well whether demographic (age, gender, level of education) factors have an impact on sourdough baking hobbies. Methods. The data collection method used was a questionnaire that included both structured and open-ended questions. The survey was distributed with an electronic questionnaire to the Hapanjuurileipurit Facebook group. The group had 20 700 members in October 2020. There were 1 120 responses to the survey. The data were analyzed by looking at frequencies and their distributions. The motives of the hobby were also examined by analyzing two open questions using qualitative content analysis. Results and conclusions. The main motive for sourdough baking is the bread itself, which is a tasty and in itself pleasant experience. Another motive is the health effects that were mentioned extensively, e.g., intestinal and stomach upsets, as well as various allergy symptoms from wheat and yeast. Improvement in health had occurred in many after the transition to sourdough bread. The therapeutic effect of baking was also often mentioned. The third motive was doing it by hand and almost as important a motive was learning and maintaining a traditional skill, a hobby that produces joy and a good result, and the process of sourdough baking itself, which is interesting. The results of the study show that the bread itself and its good taste rise in as the main reason. Second is the health effect and third is the holistic nature of sourdough baking as a versatile activity that affects the well-being of the whole enthusiast's economy nutritionally as well as therapeutically for the enthusiast himself, creating feelings of well-being