The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gelatinized starter

Does something happen to the water in scalded rye?

Forums:

I'm wondering, when you gelatinize rye, does the water somehow get "locked up"? I ask because I've been experimenting with rye recipes, and I set out to make a rye bread with 25% whole rye at 65% hydration. I soaked the rye in all the water. When I came to incorporate the rest of the flour the dough was very, very dry. It barely came together, and by the time I realized how dry it was going to be it was almost impossible to add more water.

June 19, 2010 - 2:25am

jennyloh

When you miss your loved ones, try this - Heart Shaped Buns

End of the week, my family who has been away from me for a week are coming back. That's also an excuse for me to bake for them again. I wanted to do something that they like, and for a change, a sweet dough recipe is good. Inspiration from Home Happy Baking - a fantastic baker, with beautiful pics and blogs, I made these heart shaped tuna buns and blue berry buns.

With the weather turning really warm, I do save time in proofing, but my hands have to work really fast. Check out my post - My full post is here.