Soetsuurdeeg

Soetsuurdeeg is a bread raised by fermenting potatoes and wheat. 

The name means 'sweet sourdough' and it appears to be invented in South Africa as early as the 1700's. See more about the HISTORY.

Instead of yeast, the fermentation captures wild bacteria because the temperature hovers around 40C (104F).

Then the baked dough is dense and delicious, especially with butter and tomato or fig jam. They make Soetsuurdeeg at the 

Nigramoep Slow Living Guest Farm.