Do I need to mix my red rye malt with hot water first?
I use this and have recipes calling for me to add 100ml of hot water to 3 tbs of the powder. Is that really necessary or can I just add to the dry ingredients? Thanks.
I think it's not necessary, but opens up the aroma of the malt and the colour, so I'd recommend doing it. If you try both, please report back how it compares in practice.
Yes, Doug, everything that the recipe says is a necessary part of that recipe :)
Normally, it is not just mixed with hot water, it is then kept at 60-70C for several hours (as part of the scald), i.e. macerated or "bloomed", and then fermented as part of the preferment to extract and transform its acids, aroma and color.
In other words, treat it as ground roasted coffee beans, not as instant coffee powder. Mix it with hot water and if you can keep it hot for at least two hours, for example, in a thermos, before using it, even better.
I think it's not necessary, but opens up the aroma of the malt and the colour, so I'd recommend doing it. If you try both, please report back how it compares in practice.
Yes, Doug, everything that the recipe says is a necessary part of that recipe :)
Normally, it is not just mixed with hot water, it is then kept at 60-70C for several hours (as part of the scald), i.e. macerated or "bloomed", and then fermented as part of the preferment to extract and transform its acids, aroma and color.
In other words, treat it as ground roasted coffee beans, not as instant coffee powder. Mix it with hot water and if you can keep it hot for at least two hours, for example, in a thermos, before using it, even better.
Thanks. Thermos is a good idea.
Hi,
I am not that experienced but a scald does seem to transform
the rye malt and the rye flour into something essential for a rye bread.