October 24, 2022 - 6:35pm
solod in wheat recipes
Hi All,
Is anyone baking with solod added to dry ingredients (like whole wheat flour) for quick or raised breads?
Here are some comments on baking with solod:
https://www.thefreshloaf.com/comment/514838#comment-514838
https://www.thefreshloaf.com/comment/514949#comment-514949
https://www.thefreshloaf.com/comment/514953#comment-514953
Thanks!
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Hi rondayvous,
Were you able to mail order the solod you are using now?
I tried making the 5-day solod but missed the temp levels at the different stages so no wonderful wafting smells! It would be great to have them.
Here is my pack just recently arrived:
I have some of what you pictured an some from a russian guy in brooklyn. I’ve vacuum packed a lot of it since I bought several pounds.
Just for the fun of it I am in the middle of making some home made solod (last 12 hrs of the 140F) and my whole house is starting to smell like solod.
I added 3 tbl to my banana bread and it was a plus, may add more next time, might even try to incorporate a malt scald if I can figure the liquids out (may need to use powdered eggs )
‘From what Ive read adding it to whole wheat should make the dough more extensible an aid rise.
I just transitioned from 140F to the drying phase. OMG I tasted a few kernels and could pour milk over them and eat it as a sweet breakfast cereal.
Hi r,
Did you use the method at
https://www.beetsandbones.com/russian-red-rye-malt-solod/
?
That sounds wonderful to get the flavors you are describing and it seems the method is shorter by 2 days.
Maybr I should give it another try!
recipe that I'm currently making. It's working great so far. I plan to leave out the last 170F step.
Turns out I needed the 170F step for the final cracker dry.
https://www.thefreshloaf.com/node/59981/20190423-ros-brots-clas-rolls
Yippee
Could I just sift the whole milled rye once for this medium rye flour in the recipe?
The dough seems pretty soft -was making the slits crosswise easy?
Thanks!
Per Mariana:
"I consider that I obtain medium rye or T80/type812 once I sift out 10% of such flour in bran weight, because pure endosperm is about 83% of the kernel weight in wheat, this number is very stable. Rye kernels composition by weight is variable depending on the cultivar and is represented by ranges: 80-85% endosperm, the germ 2-3% and the outer layers (bran) about 10-15%."
https://www.thefreshloaf.com/node/71246/malfabrot-question#comment-514481
The scoring was easy.
Yippee
If you turn your Mockmill to a less fine setting, can you produce a coarse, siftable flour and sift out the bran? I've never used my Mockmill, do you think that's doable?
Yippee
Hi Yippee,
After 2 passes when grinding flour, about 1/10 will get separated during sifting. It won’t be only bran but probably germ and even some starch.
I think what is left is “bolted(?)” rye flour will be ok for medium rye.
Some reincorporate the coarser part after soaking 2 hours in flas ( but I’d use clas).
You are right about having flour ground very fine as when I’ve used the vita mixer. Most of the flour passed through the sieve I have.
Your Rye cross buns look yummy and versatile since they can be re-crisped.
Even at the finest setting (single pass with the KA mock mill) there will be plenty to sift out, and what you will have is bolted flour with much of the bran removed. I do it from time to time if I want a lighter loaf.
Most of what I bake are rye breads, I even put rye in my pizza dough. Lately I've been using sprouted rye. From my experience, the different grades of rye are not like the different grades of wheat. Rye just bakes differently. Personally I don't like the lighter grades of rye and substitute either sprouted rye or fresh ground for whatever is called for. FWIW I find the store bought sprouted rye to bake up a lot like a medium rye, just softer and sweeter.
"Could I just sift the whole milled rye once for this medium rye flour?"
Not by sifting home-milled flour.
Again, per Mariana:
https://www.thefreshloaf.com/node/71246/malfabrot-question#comment-514970
Practically, it should be ok. I even made it with whole rye flour, and it turned out just fine. But then it's a different bread. What I showed in my blog post was made according to Rus's original recipe.
Yippee
From what I understand using solod in wheat recipes is not common because it darkens the crumb a lot, and that's traditionally not desirable for wheat bread (lighter crumb in wheat breads historically has been sought after...). But no reason not to try it otherwise.
Hi I,
If you still have the original packaging of your Ukr solod, could you send a picture of it?
It would help on deciding about future orders.
Thanks!
Hi, it was this one: https://www.ebay.co.uk/itm/332712788742
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