“Rauchmalz” from Germany and Gilchesters from Northumberland, UK.

When am I ever going to catch up with you (never, by the way.)   I love the Gilchester Miches, and I'm not surprised they moved so fast that you didn't have time to photograph them.   And now smoked malt soaker!   I'm supposed to go watch a football game right now, so I'll have to study this later.   Terrific baking!  -Varda

Hi Andy, you made me really curious! How sour and smoked does that malt taste? Does it affect the taste of the bread significantly?

Beautiful breads!

Hi Andy,

Echoing Nico's questions about that smoked malt. Do have any idea what it's smoked with...wood, peat? Since making the Rye & Barley Mash loaf I've wondered about the possibility of smoking the mash as is done for Scotch Whiskey, but need to find some suitable peat, which may prove difficult in these parts. Had to look twice when I noticed you'd included fresh yeast in the Rye bread, wondering what your rationale for this was,  becoming clear as I read further down. I've never had much luck with a stiff rye starter either, which one would think would'nt pose a problem considering how fermentable whole rye flour is. Why it thrives in a soup and not a batter is still a mystery to me...any ideas? Thank you for including links to the Rye & Barley Mash Bread in your post, very kind.

I'm interested to hear any updates on how the flavour changes on your rye loaf over the next 3-4 days. If it does what the R&B did you're in for a major flavour bonus my friend. Good to see plans are humming along nicely for you, making for busy but exciting times in the days ahead.

Cheers Andy,

Franko 

You do sound busy Andy,

Great to hear about the publicity ... Hope the market goes really well for you. How many loaves do plan on baking for it?

The smoked malt sounds like a perfect addition to the rye loaf .... so it's a sweeter flavour?

All the best ... hope the weather clears for you

Phil

Lovely loaves, and as Varda said, its difficult catch up with you..I wish you the best of luck, Andy!

the US

http://www.schnapsbrenner.eu/Bier-brauen/Malze-und-Flocken/Specialmalze/Rauchmalz-5-EBC:::39_64_232_233.html?language=en

Hi Andy,

You have really exciting things going on these days.

Rauchmalz & rye, I can almost taste it.

Funny the issues with your stiff rye starters.

I am keeping  80%HL and 200%HL rye starters - both working well, usually being refreshed once a week.

But I noticed that the stiff starter tends to get hungry much sooner than the liquid one.

Best Wishes,

Juergen

I must get back to working on high-rye breads in the pullman pan! I've yet to make one that delighted me. Yours look delicious.

David

Hello Andy,
What an intriguing ingredient that smoked malt is; the rye breads are so pretty with their crackled tops.
Thank you for the link to the Vancouver beermaking supply shop!
Congratulations on your press feature in the paper, and wishing you the best for your Farmer's Market and as you start your studies next week.
Glad to hear the winds have abated - it was howling here too, last week.
:^) from breadsong

.

was slow and weak and tasteless because...  the pH was too high?  Lack of acid?

I do change my approx. 100% hydration starter to a firm one, sometimes short of being called "dry crumbs" when putting it into long time refrigerator storage.  Starter yeast growth slows down and easily survives months of storage.  With a few wet refreshments to boost yeast numbers, it back to work.  I don't really measure my elaboration unless making more than one loaf but I tend to concentrate more on the consistency of the mixed starter.  It has to have enough hydration or my inner alarm bell knows it will take too long to ferment.  I will also make it wetter if I need it riper sooner.   I love a starter that is so predictable!  

Slowing down the rye starter by making it firm also means it takes much longer to ferment, the bacteria be hampered by lack of mobility.  Could it be the weakness noted using firm starters has more to do fermentation... it just wasn't ripe yet?  Solving the problem by adding more water makes it ferment faster, clear.    Which makes me wonder how different Juergen manages his starters that his firm starter goes thru food faster.  More yeast in it perhaps than the liquid one.  Or the liquid one has a more constant pH, with less gaps in the high and low readings than the firmer one.   

I do think the process is more complex than it looks.  I think if you are using a firm rye starter, it should be allowed to ripen and it should be given a reproductive cycle at a higher hydration before being used or that something similar is built into the recipe steps.  I think the little beasties need time to throw some genetic switches adapting to their new environment.  I also think the yeast need a certain hydration to form cell walls.  I see rye sourdough quirks as good solid foundation for survival in nature.  Tough little beasties!  Hard not to respect them.

Mini

and I love the idea with the Rauchmalz. I had Rauchbier before in Germany, it tastes pretty good, but I never thought about what it was made with, or that you could use the Rauchmalz in bread baking.

Happy baking,

Karin