|||

rye scald

Variations on a theme. Last week I scalded semolina flour and it turned out fabulously. This week it’s the turn of some organic wholemeal rye flour to get turned into porridge and then added to the fermenting dough.

It’s moist, springy and nutty (with a bit of rye’s sweetness), it’s Merton Rye Scald and it’s at COGS on Saturday 30 March from 10am.

Up next friday not saturday combo cooker and steam Many many years ago I stumbled across Chad Robertson’s first book Tartine. It was eye opening in many ways and in 2013 I spent time in San Francisco
Latest posts folded dried starter the meaning of the process gone fishing structure wet and wetter normal delivery Earlsdon festival lactobacillus away colouring of the crust spring festival ear photos from harvest 6000 years combo cooker and steam rye scald friday not saturday Merton semolina scald Watch the dough Merton rye 15 Merton semolina and sesame Merton rice and rye communal oven on sourdough workshops subscribe more on costs sunflower experiments subscribe Merton wholemeal extra Merton rye and wheat germ