January 4, 2022 - 7:42am
Glezer's Dutch Regale's Finnish Rye
50/50 rye and wholewheat with a saccharinified scald of gelatinized rye chops. The basic recipe is here:https://www.wildyeastblog.com/finnish-rye/ and in Glezer's Dutch Regale's Finnish Rye with the following modifications:
no flax soaker
rye chop soaker is replaced by saccharinified scald of gelatinized rye chops
levain is 200g of 100% hydration rye -not wheat
an additional step is added of the sour scald
all water not in levain is in the scald
the mix of total flour is 50/50 rye and wheat
no molasses (or yeast) but I did add 20g red rye malt in the scald
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George you’re just knocking them out of the park, your baking is just outstanding. This is another beauty and again one I’d like to bake at some point in the future. Well done you.
Benny
Thank you Benny!