Home bakers who want to use sourdough
You want to use sourdough in your oliebollen batter and have time to feed a starter. Albert Heijn Allerhande suggests using leftover starter in oliebollen batter.
Who are these choices relevant to?
Home bakers who want to choose the right frying oil
You’re looking for oil suitable for deep-frying and want to avoid it smoking or giving off vapour during cooking, as advised by the Voedingscentrum.
Shoppers who want to distinguish batter ingredients from bread toppings
You’re looking for ingredients for oliebollen, but also come across rusks or chocolate sprinkles. Albert Heijn categorises chocolate sprinkles as sweet spreads and toppings; they are not a sourdough starter.
What should you look for when choosing?
First decide whether you need something for the batter, for deep-frying or as a separate topping. The product category then determines what information you need to check.
| What to consider | What to check before buying | Who it’s most relevant to |
|---|---|---|
| Active sourdough starter | Check that it is a starter and find out how it should be fed and stored. If you’re growing one yourself, allow time to assess its activity. | If I want to use sourdough in my oliebollen batter, the starter needs to be ready in time. This is the priority for around 50% of consumers. |
| Oil for deep-frying | Check whether the label lists frying or deep-frying as a suitable use. While using it, make sure the oil doesn’t smoke or give off vapour, as advised by the Voedingscentrum. | When deep-frying, I want to choose oil that’s suitable for this method of cooking. This is the main concern for around 30% of consumers. |
| The right type of product | Check the product category: a starter for the batter is different from rusks or chocolate sprinkles used as a topping. | If my search mainly brings up bread toppings, I want to avoid mistaking them for an ingredient for the batter. Around 20% of consumers put this choice first. |
Common mistakes
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Mistaking a bread topping for a sourdough ingredient
Albert Heijn categorises chocolate sprinkles as sweet spreads and toppings. They serve a different purpose from a sourdough starter used in the batter.
When shopping for batter ingredients, look specifically for a starter or the ingredient listed in your recipe. Buy rusks or chocolate sprinkles separately if you want to use them as a topping.
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Choosing a starter without allowing time to activate it
Albert Heijn Allerhande’s starter instructions describe a period of development and mention bubbles, a slightly sour smell and an increase in volume as signs to look for while feeding it.
Before you buy, consider whether you need a starter that’s already active or have time to build one up yourself.
A starter that still needs feeding requires extra flour and preparation time.
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Continuing to heat oil when it smokes or gives off vapour
The Voedingscentrum advises avoiding smoking or steaming oil when frying or deep-frying.
Choose oil labelled as suitable for deep-frying, and turn down or stop the heat if the oil starts to smoke or give off vapour.
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Assuming a sourdough product contains baker’s salt
The name of a sourdough product doesn’t tell you what type of salt it contains. The Voedingscentrum points out that bread isn’t necessarily made with baker’s salt.
If the type of salt matters to you, check the label or ask the baker. Don’t assume the same information applies to a starter or your oliebollen recipe.
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Frequently asked questions
Can I use sourdough starter in oliebollen batter?
Yes. Albert Heijn Allerhande suggests using leftover sourdough starter in oliebollen batter. If you’re building up a starter yourself or feeding one again, allow time to prepare it and check that it’s active before you start cooking.
Can rusks or chocolate sprinkles replace a sourdough starter?
No. Rusks and chocolate sprinkles don’t serve the same purpose as a sourdough starter in oliebollen batter. Albert Heijn categorises chocolate sprinkles as sweet spreads and toppings, so look for the ingredients specified in your recipe for the batter.
Which oil should I use to deep-fry oliebollen?
Choose oil labelled as suitable for frying or deep-frying. The Voedingscentrum lists sunflower oil and groundnut oil, among others, for cooking at higher temperatures, and advises avoiding oil that smokes or gives off vapour.
How long can I keep oliebollen with raisins or currants?
According to the Voedingscentrum, oliebollen with raisins or currants will keep for two days in the fridge and three months in the freezer. If they’re a packaged product, also follow the storage instructions on the packaging.