{"id":248,"date":"2026-10-27T22:51:40","date_gmt":"2026-10-28T01:51:40","guid":{"rendered":"https:\/\/mmbatch14.com\/braziltest\/om-sockerlyckan\/"},"modified":"2026-10-28T02:58:45","modified_gmt":"2026-10-28T01:58:45","slug":"om-sockerlyckan","status":"publish","type":"page","link":"https:\/\/mmbatch14.com\/braziltest\/om-sockerlyckan\/","title":{"rendered":"Om Sockerlyckan"},"content":{"rendered":"\n<style>@import url('https:\/\/fonts.googleapis.com\/css2?family=Fraunces:ital,opsz,wght@0,9..144,500;0,9..144,600;0,9..144,700;1,9..144,500&family=JetBrains+Mono:wght@500;600&family=Source+Sans+3:wght@400;600;700&display=swap');\n.sl-shell{--ink:#163A4F;--muted:#44606F;--gold:#EDBF49;--paper:#FDF9ED;--wash:#F1EFE5;--line:color-mix(in srgb,#163A4F 14%,transparent);background:var(--paper);color:var(--ink);font-family:\"Source Sans 3\",\"Segoe UI\",system-ui,sans-serif;font-size:18px;line-height:1.65;-webkit-font-smoothing:antialiased;overflow-x:clip}\n.sl-shell 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12px;padding:6px 14px}\n  .sl-article-body .wp-block-table td{border-bottom:1px solid var(--line)!important;padding:9px 0}\n  .sl-article-body .wp-block-table tr td:last-child{border-bottom:0!important}\n  .sl-article-body .wp-block-table td::before{content:attr(data-label);display:block;font-size:11.5px;letter-spacing:.06em;text-transform:uppercase;font-weight:700;color:var(--muted);margin-bottom:2px}\n}\n@media (prefers-reduced-motion:no-preference){.sl-js .sl-reveal{opacity:0;transform:translateY(14px);transition:opacity .6s ease,transform .6s ease}.sl-js .sl-reveal.sl-in{opacity:1;transform:none}}\n@media print{.sl-header,.sl-footer,.sl-hero-photo{display:none!important}}\n<\/style>\n<div class=\"sl-shell shell-root alignfull\">\n<header class=\"sl-header\"><div class=\"sl-wrap\"><a class=\"sl-logo\" href=\"\/braziltest\/\">Sockerlyckan<small>Bakbloggen som f\u00f6rklarar varf\u00f6r<\/small><\/a>\n  <nav class=\"sl-nav\" aria-label=\"Huvudmeny\"><a href=\"\/braziltest\/bakfelsokning\/\">Bakfels\u00f6kning<\/a><a href=\"\/braziltest\/specialkost-hembakning\/\">Specialkost<\/a><a href=\"\/braziltest\/surdegsskolan\/\">Surdegsskolan<\/a><a href=\"\/braziltest\/veckans-fika\/\">Veckans fika<\/a><a href=\"\/braziltest\/basta-bakredskap-nyborjare\/\">Bakredskap<\/a><a class=\"sl-btn\" href=\"\/braziltest\/kanelbullar-recept\/\">Baka kanelbullar<\/a><\/nav>\n<\/div><\/header>\n<article class=\"sl-article\">\n<p class=\"sl-eyebrow\">Om sajten<\/p><h1>Om Sockerlyckan<\/h1>\n<div class=\"sl-article-body\">\n\n<p class=\"wp-block-paragraph\">Sockerlyckan b\u00f6rjade en novembermorgon d\u00e5 60 kanelbullar till ett dop blev platta och fyllningen rann ut i pl\u00e5ten. K\u00f6ket h\u00f6ll 16 grader, jag hade br\u00e5ttom och jag f\u00f6rstod inte varf\u00f6r. Jag fick baka om allt medan kunden v\u00e4ntade. Den kv\u00e4llen b\u00f6rjade jag skriva ner varje steg, med tider och temperaturer. Anteckningsboken kallar jag Bakloggen, och den \u00e4r fortfarande metoden bakom sidan.<\/p>\n<h2 class=\"wp-block-heading\" id=\"vem-skriver-har\">Vem skriver h\u00e4r<\/h2>\n<p class=\"wp-block-paragraph\">Jag heter Lovisa Ek och bor i Uppsala. Jag har bakat i sm\u00e5 bagerier och kaf\u00e9er i femton \u00e5r, och drev ett eget litet kaf\u00e9 i fyra \u00e5r. Jag har g\u00e5tt ett bageriprogram p\u00e5 300 timmar och en kurs i surdegsfermentering. Nu bakar och fels\u00f6ker jag hemma i ett vanligt k\u00f6k.<\/p>\n<p class=\"wp-block-paragraph\">Det jag kan \u00e4r hembak och bak i sm\u00e5 m\u00e4ngder: bullar, kakor, br\u00f6d och surdeg, och hur man f\u00e5r specialkost att fungera. Det jag inte har gjort \u00e4r att arbeta i ett industribageri, t\u00e4vla i konditori eller utveckla produkter \u00e5t livsmedelsf\u00f6retag. Jag har ingen utbildning i n\u00e4ringsl\u00e4ra eller dietetik, s\u00e5 sidorna om specialkost handlar om bakning och inte om vad som passar din h\u00e4lsa.<\/p>\n<h2 class=\"wp-block-heading\" id=\"sa-skriver-jag-recepten\">S\u00e5 skriver jag recepten<\/h2>\n<ul class=\"wp-block-list\"><li>Jag v\u00e4ger mj\u00f6l. Deciliter anges ocks\u00e5, men grammen g\u00e4ller.<\/li><li>Jag anv\u00e4nder en ugnstermometer. Ugnens ratt visar s\u00e4llan r\u00e4tt.<\/li><li>Jag skriver ner rumstemperatur, degtemperatur och tider i Bakloggen.<\/li><li>Jag b\u00f6rjar med en k\u00e4nd k\u00e4lla, till exempel Arla, ICA eller Svenska kyrkan, anger vilken och beskriver vad jag \u00e4ndrat. M\u00e4ngderna kontrolleras mot den k\u00e4llan.<\/li><li>Jag skriver om felen. Ett recept som bara visar lyckade resultat ber\u00e4ttar inte h\u00e4lften.<\/li><\/ul>\n<h2 class=\"wp-block-heading\" id=\"vad-du-hittar-har\">Vad du hittar h\u00e4r<\/h2>\n<p class=\"wp-block-paragraph\">Recept med fels\u00f6kning inbyggd, f\u00f6rklaringar av vad ingredienser g\u00f6r, och n\u00e5gra verktyg: en skalare f\u00f6r veckans fika, en fels\u00f6kare och en r\u00e4knare f\u00f6r vattentemperatur. B\u00f6rja med <a href=\"\/braziltest\/bakfelsokning\/\">bakfels\u00f6kningen<\/a> om n\u00e5got har g\u00e5tt fel, eller med <a href=\"\/braziltest\/kanelbullar-recept\/\">kanelbullarna<\/a> om du vill baka n\u00e5got.<\/p>\n<p class=\"wp-block-paragraph\">Sidan har inga annonser och inga betalda l\u00e4nkar. Hur sidan finansieras st\u00e5r p\u00e5 sidan <a href=\"\/braziltest\/disclosure\/\">s\u00e5 h\u00e4r finansieras sajten<\/a>.<\/p>\n<p class=\"wp-block-paragraph\">Vill du h\u00f6ra av dig, med en fr\u00e5ga eller ett fel du hittat, skriv till <a href=\"mailto:hello@sockerlyckan.se\">hello@sockerlyckan.se<\/a>. Mer finns p\u00e5 sidan <a href=\"\/braziltest\/contact\/\">kontakt<\/a>.<\/p>\n\n<\/div><\/article>\n<footer class=\"sl-footer\"><div class=\"sl-wrap\">\n  <div class=\"sl-footer-grid\">\n    <div><a class=\"sl-logo\" href=\"\/braziltest\/\">Sockerlyckan<small>Bakbloggen som f\u00f6rklarar varf\u00f6r<\/small><\/a><p class=\"sl-tag\">Recept med fels\u00f6kning inbyggd. Varje sida s\u00e4ger vad som brukar g\u00e5 fel och varf\u00f6r.<\/p><\/div>\n    <div><h4>Fels\u00f6k och l\u00e4r<\/h4><div class=\"sl-footer-links\"><a href=\"\/braziltest\/bakfelsokning\/\">Bakfels\u00f6kning<\/a><a href=\"\/braziltest\/specialkost-hembakning\/\">Specialkost i hembakning<\/a><a href=\"\/braziltest\/surdegsskolan\/\">Surdegsskolan<\/a><a href=\"\/braziltest\/basta-bakredskap-nyborjare\/\">B\u00e4sta bakredskapen f\u00f6r nyb\u00f6rjare<\/a><\/div><\/div>\n    <div><h4>Recept<\/h4><div class=\"sl-footer-links\"><a href=\"\/braziltest\/kanelbullar-recept\/\">Kanelbullar<\/a><a href=\"\/braziltest\/glutenfria-bullar-recept\/\">Glutenfria bullar<\/a><a href=\"\/braziltest\/vegansk-sockerkaka-utan-agg\/\">Vegansk sockerkaka utan \u00e4gg<\/a><a href=\"\/braziltest\/veckans-fika\/\">Veckans fika<\/a><\/div><\/div>\n    <div><h4>Sockerlyckan<\/h4><div class=\"sl-footer-links\"><a href=\"\/braziltest\/om-sockerlyckan\/\">Om Sockerlyckan<\/a><a href=\"\/braziltest\/contact\/\">Kontakt<\/a><a href=\"\/braziltest\/disclosure\/\">S\u00e5 finansieras sajten<\/a><a href=\"\/braziltest\/privacy-policy\/\">Integritetspolicy<\/a><a href=\"\/braziltest\/terms\/\">Anv\u00e4ndarvillkor<\/a><\/div><\/div>\n  <\/div>\n  <div class=\"sl-legal\"><div>\u00a9 2026 Sockerlyckan. Allm\u00e4n information om bakning, ingen kostr\u00e5dgivning.<\/div><div><a href=\"\/braziltest\/privacy-policy\/\">Integritet<\/a> \u00b7 <a href=\"\/braziltest\/terms\/\">Villkor<\/a> \u00b7 <a href=\"mailto:hello@sockerlyckan.se\">hello@sockerlyckan.se<\/a><\/div><\/div>\n<\/div><\/footer>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SockerlyckanBakbloggen som f\u00f6rklarar varf\u00f6r Bakfels\u00f6kningSpecialkostSurdegsskolanVeckans fikaBakredskapBaka kanelbullar Om sajten Om Sockerlyckan Sockerlyckan b\u00f6rjade en novembermorgon d\u00e5 60 kanelbullar till ett dop blev platta och fyllningen rann ut i pl\u00e5ten. K\u00f6ket h\u00f6ll 16 grader, jag hade br\u00e5ttom och jag f\u00f6rstod inte varf\u00f6r. Jag fick baka om allt medan kunden v\u00e4ntade. Den kv\u00e4llen b\u00f6rjade jag skriva ner [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_mmos_seo_title":"Om Sockerlyckan och Lovisa Ek, bakbloggen fr\u00e5n Uppsala","_mmos_seo_desc":"Sockerlyckan \u00e4r en svensk bakblogg av Lovisa Ek i Uppsala. 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