The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cold rye soaker

nicodvb's picture

Cold rye soaker

October 25, 2010 - 1:45am -- nicodvb


recently I talked to my rye pusher complaining that several soakers done with hot water didn't come out sweet, or at least not as sweet as I remembered from previous occasions. He told me that if not done properly the temperature of the water may denaturate the enzymes and make more harm than good; he invited me to do the soaker with salt and room temperature water. Salt is needed to stop every kind of fermentation and supposedly -even in large quantities- it doesn't minimally affect amylase. Soaking time should last between 12 and 24 hours.

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