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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.
